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

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dc.contributor.authorKirkin, Celale
dc.contributor.authorMitrevski, Blagoj
dc.contributor.authorGunes, Gurbuz
dc.contributor.authorMarriott, Philip J.
dc.contributor.ituauthorKırkın, Gözükırmızı Celale
dc.contributor.ituauthorGüneş, Gürbüz
dc.date.accessioned2026-01-25T04:58:54Z
dc.date.issued2014-07-01
dc.description.abstractThyme (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 (7kGy, 12kGy, 17kGy). Total viable bacterial count, yeast and mould count, colour, essential oil yield and essential oil composition were determined. Microbial load was not detectable after 12kGy 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.
dc.description.urihttps://doi.org/10.1016/j.foodchem.2014.01.002
dc.description.urihttps://pubmed.ncbi.nlm.nih.gov/24518340
dc.description.urihttps://dx.doi.org/10.1016/j.foodchem.2014.01.002
dc.identifier.doi10.1016/j.foodchem.2014.01.002
dc.identifier.endpage261
dc.identifier.issn0308-8146
dc.identifier.openairedoi_dedup___::67d8d2e325431603caf6078201074fbb
dc.identifier.orcid0000-0003-0736-4213
dc.identifier.orcid0000-0002-2948-3785
dc.identifier.orcid0000-0001-5180-1041
dc.identifier.startpage255
dc.identifier.urihttps://hdl.handle.net/11527/46319
dc.identifier.volume154
dc.language.isoeng
dc.publisherElsevier BV
dc.relation.ispartofFood Chemistry
dc.rightsCLOSED
dc.sdg.typeGoal 6: Clean Water and Sanitation
dc.sdg.typeGoal 3: Good Health and Well-being
dc.subjectQuality Control
dc.subjectCuminum
dc.subjectFood Packaging
dc.subjectRosmarinus
dc.subjectThymus Plant
dc.subjectGamma Rays
dc.subjectFood Irradiation
dc.subjectSpices
dc.subjectPiper nigrum
dc.titleCombined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices
dc.typeArticle
dspace.entity.typePublication
person.identifier.orcid0000-0003-0736-4213
person.identifier.orcid0000-0002-2948-3785

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