Abstract
Thyme (Thymus vidgaris L.), rosemary (Rosmarinus officinalis L.), black pepper (Piper nigrum L.) and cumin (Cuminum cyminum L.) in ground form were packaged in either air or 100% N2 and γ-irradiated at 3 different irradiation levels (7 kGy, 12 kGy, 17 kGy). Total viable bacterial count, yeast and mould count, colour, essential oil yield and essential oil composition were determined. Microbial load was not detectable after 12 kGy irradiation of all samples. Irradiation resulted in significant changes in colour values of rosemary and black pepper. The discolouration of the irradiated black pepper was lower in modified atmosphere packaging (MAP) compared to air packaging. Essential oil yield of irradiated black pepper and cumin was lower in air packaging compared to MAP. Gamma-irradiation generally decreased monoterpenes and increased oxygenated compounds, but the effect was lower in MAP. Overall, spices should be irradiated under an O2-free atmosphere to minimise quality deterioration.
Original language | English |
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Pages (from-to) | 255-261 |
Number of pages | 7 |
Journal | Food Chemistry |
Volume | 154 |
DOIs | |
Publication status | Published - 1 Jul 2014 |
Funding
We acknowledge Bagdat Baharatlari Gida San. ve Tic. Ltd. Sti. (Ankara, Turkey) for donating the spice samples and Gamma-Pak Sterilizasyon San. ve Tic. A.S. (Tekirdag, Turkey) for irradiating the samples. Packaging material was supplied by Korozo Ambalaj San. ve Tic. A.S. (Istanbul, Turkey). This study was supported by the Research Fund of Istanbul Technical University . C.K. was financially supported by the Development Foundation of Istanbul Technical University and Tincel Cultural Foundation for research collaboration at Monash University.
Funders | Funder number |
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Tincel Cultural Foundation | |
Monash University | |
Istanbul Teknik Üniversitesi |
Keywords
- Essential oil
- Gamma-irradiation
- Modified atmosphere packaging
- Spice quality
- Spices