Effects gamma-irradiation on properties herbs in MAP

03 July 2018

Gamma‐irradiation is frequently used in sterilization of herbs and spices, but it may affect some of their quality attributes. The irradiation‐induced changes in the quality depend on atmosphere (especially on O2 level) during the treatment and thus can be controlled by modified atmosphere packaging (MAP).
Researchers at Istanbul Technical University in Turkey evaluated the effects of gamma‐irradiation and MAP on antioxidant and antimicrobial properties of thyme, rosemary, black pepper and cumin. Irradiation had an enhancing effect in most cases and can be applied under O2‐free modified atmospheres. An article about the research is published in the Journal of Food Processing and Preservation.
Click here for an abstract of the published article.
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