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

Celale Kirkin; Blagoj Mitrevski; Gurbuz Gunes; Philip J. Marriott

doi:10.1016/j.foodchem.2014.01.002

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

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

^*Bu çalışma için yazışmadan sorumlu yazar

Gıda Mühendisliği Bölümü

Monash University

Araştırma sonucu: ???type-name??? › Makale › bilirkişi

42 Atıf (Scopus)

Özet

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.

Orijinal dil	İngilizce
Sayfa (başlangıç-bitiş)	255-261
Sayfa sayısı	7
Dergi	Food Chemistry
Hacim	154
DOI'lar	https://doi.org/10.1016/j.foodchem.2014.01.002
Yayın durumu	Yayınlandı - 1 Tem 2014

Finansman

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.

Finansörler	Finansör numarası
Tincel Cultural Foundation
Monash University
Istanbul Teknik Üniversitesi

Belgeye Erişim

10.1016/j.foodchem.2014.01.002

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

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title = "Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices",

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.",

keywords = "Essential oil, Gamma-irradiation, Modified atmosphere packaging, Spice quality, Spices",

author = "Celale Kirkin and Blagoj Mitrevski and Gurbuz Gunes and Marriott, {Philip J.}",

year = "2014",

month = jul,

day = "1",

doi = "10.1016/j.foodchem.2014.01.002",

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volume = "154",

pages = "255--261",

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TY - JOUR

T1 - Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices

AU - Kirkin, Celale

AU - Mitrevski, Blagoj

AU - Gunes, Gurbuz

AU - Marriott, Philip J.

PY - 2014/7/1

Y1 - 2014/7/1

N2 - 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.

AB - 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.

KW - Essential oil

KW - Gamma-irradiation

KW - Modified atmosphere packaging

KW - Spice quality

KW - Spices

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U2 - 10.1016/j.foodchem.2014.01.002

DO - 10.1016/j.foodchem.2014.01.002

M3 - Article

C2 - 24518340

AN - SCOPUS:84893399628

SN - 0308-8146

VL - 154

SP - 255

EP - 261

JO - Food Chemistry

JF - Food Chemistry

ER -

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

Özet

Finansman

Belgeye Erişim

Diğer Dosyalar ve Linkler

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