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[en] Food irradiation has anomalously been classified as a food additive rather than as a processing method. The justification for this is that chemical changes take place during the process. However, most foodstuffs consist of a large number of constituents, most of which are present in small concentrations. As a result, the amounts of radiolysis products which may be formed are far too low for identification and measurement, even by conventional analytical methods. Radiation-chemical knowledge is applied to determine the probable nature and concentration of reaction products produced in fruits. Fruits consist mainly of water and carbohydrates, with small amounts of protein, fat, inorganic material and vitamins as 'contaminants'. The real situation is exceedingly complex, but, using this simple model as a first approximation, predictions which may be verified in a relatively simple experimental scheme are made on the radiation stability of a typical fruit. Calculations using known radiation-chemical data show that, in the case of the mango, only carbohydrates are present in sufficient concentration and of sufficient sensitivity to merit attention from a toxicological viewpoint. Experimentally, the radiation sensitivity of numerous constituents of the fruit has been compared with that of glucose and, apart from a few exceptions whose concentrations are minimal, results obtained agree well with predicted values
[af]
Voedselbestraling word verkeerdelik as 'n byvoegsel tot voedsel in plaas van 'n voorbereidingsmetode beskou. Die regverdiging hiervoor is dat daar chemiese veranderinge gedurende die proses plaasvind. Die meeste voedselsoorte bestaan uit 'n groot aantal bestanddele waarvan die meerderheid in klein konsentrasies teenwoordig is. Die hoeveelheid radioliseprodukte wat gevorm mag word is reeds te laag vir identifikasie asook vir kwantitatiewe bepalings, selfs met gebruiklike analitiese metodes. Stralingschemiese kennis word gebruik om die moontlike aard en konsentrasie van reaksieprodukte te bepaal wat in vrugte ontstaan. Vrugte bestaan in hoofsaak uit water en koolhidrate, en klein hoeveelhede proteine, vette, anorganiese materiaal en vitamiene wat as 'kontaminante' optree. In werklikheid is die toestand geweldig ingewikkeld maar deur hierdie eenvoudige model as 'n eerste benadering te gebruik, kan voorspellings in verband met die stralingsstabiliteit van 'n tipiese vrug gemaak word. Berekeninge wat met behulp van bekende stralingschemiegegewens gedoen is, toon dat alleenlik koolhidrate in genoegsame konsentrasie in die geval van die mango teenwoordig is, en dat hulle voldoende sensitief is, om uit 'n toksikologiese standpunt aandag te geniet. Die stralingssensiwiteit van baie van die vrugbestanddele is eksperimenteel met die van glukose vergelyk. Behalwe in die geval van 'n paar uitsonderings wat in minimale hoeveelhede teenwoordig is, het die resulte met die voorspelde waardes ooreengestemSource
Jun 1977; 26 p; ISBN 0 86960 659 X; 