Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices

Celale Kirkin, Blagoj Mitrevski, Gurbuz Gunes, Philip J. Marriott*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

42 Citations (Scopus)

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 languageEnglish
Pages (from-to)255-261
Number of pages7
JournalFood Chemistry
Volume154
DOIs
Publication statusPublished - 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.

FundersFunder number
Tincel Cultural Foundation
Monash University
Istanbul Teknik Üniversitesi

    Keywords

    • Essential oil
    • Gamma-irradiation
    • Modified atmosphere packaging
    • Spice quality
    • Spices

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