Modified atmosphere packaging and gamma‐irradiation of some herbs and spices: Effects on antioxidant and antimicrobial properties

Name: Modified atmosphere packaging and gamma‐irradiation of some herbs and spices: Effects on antioxidant and antimicrobial properties
Author: Kırkın, Celale, Güneş, G.

İsim	Modified atmosphere packaging and gamma‐irradiation of some herbs and spices: Effects on antioxidant and antimicrobial properties
Yazar	Kırkın, Celale, Güneş, G.
Basım Tarihi:	2018-08
Basım Yeri	- Wiley
Tür	Süreli Yayın
Dil	İngilizce
Dijital	Evet
Yazma	Hayır
Kütüphane:	Özyeğin Üniversitesi
Demirbaş Numarası	0145-8892
Kayıt Numarası	a1b18642-eb0a-4e28-8e87-488a9f73b79a
Lokasyon	Gastronomy and Culinary Arts
Tarih	2018-08
Notlar	Istanbul Technical University
Örnek Metin	Thyme, rosemary, black pepper, and cumin were packaged in 100% N2 (MAP) or air (AP) and gamma-irradiated at 0, 6, or 14 kGy. The changes in antioxidant and antimicrobial activities of their essential oils and methanol extracts were determined. Irradiation decreased the total phenolic content of AP samples (except thyme). Irradiation increased the 2,2-diphenyl-2-picrylhydrazyl radical scavenging activity in thyme extract and cumin essential oil in AP, but it decreased the activity in cumin extract (MAP). Ferric reducing antioxidant power was increased in rosemary (MAP) and thyme (MAP and AP) essential oils and rosemary (MAP and AP) and black pepper (AP) extracts, whereas it was decreased in the thyme extract (MAP) by irradiation. Irradiation increased the β-carotene-linoleic acid bleaching based antioxidant activity in essential oils of thyme (AP) and black pepper (MAP), but it decreased the activity in cumin extract (MAP). Irradiation increased antimicrobial activities of thyme and cumin essential oils. Practical applications: 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). The effects of the combination of gamma-irradiation and MAP on antioxidant and antimicrobial properties of thyme, rosemary, black pepper and cumin are evaluated. Irradiation had an enhancing effect on the antioxidant and antimicrobial properties of the samples in most cases and can be applied under O2-free modified atmospheres.
DOI	10.1111/jfpp.13678
Cilt	42

Kaynağa git Özyeğin Üniversitesi

Aramaya Dön

Özyeğin Üniversitesi

Kaynağa git

Modified atmosphere packaging and gamma‐irradiation of some herbs and spices: Effects on antioxidant and antimicrobial properties

Yazar Kırkın, Celale, Güneş, G.

Basım Tarihi 2018-08

Basım Yeri - Wiley

Tür Süreli Yayın

Dil İngilizce

Dijital Evet

Yazma Hayır

Kütüphane Özyeğin Üniversitesi

Demirbaş Numarası 0145-8892

Kayıt Numarası a1b18642-eb0a-4e28-8e87-488a9f73b79a

Lokasyon Gastronomy and Culinary Arts

Tarih 2018-08

Notlar Istanbul Technical University

Örnek Metin Thyme, rosemary, black pepper, and cumin were packaged in 100% N2 (MAP) or air (AP) and gamma-irradiated at 0, 6, or 14 kGy. The changes in antioxidant and antimicrobial activities of their essential oils and methanol extracts were determined. Irradiation decreased the total phenolic content of AP samples (except thyme). Irradiation increased the 2,2-diphenyl-2-picrylhydrazyl radical scavenging activity in thyme extract and cumin essential oil in AP, but it decreased the activity in cumin extract (MAP). Ferric reducing antioxidant power was increased in rosemary (MAP) and thyme (MAP and AP) essential oils and rosemary (MAP and AP) and black pepper (AP) extracts, whereas it was decreased in the thyme extract (MAP) by irradiation. Irradiation increased the β-carotene-linoleic acid bleaching based antioxidant activity in essential oils of thyme (AP) and black pepper (MAP), but it decreased the activity in cumin extract (MAP). Irradiation increased antimicrobial activities of thyme and cumin essential oils. Practical applications: 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). The effects of the combination of gamma-irradiation and MAP on antioxidant and antimicrobial properties of thyme, rosemary, black pepper and cumin are evaluated. Irradiation had an enhancing effect on the antioxidant and antimicrobial properties of the samples in most cases and can be applied under O2-free modified atmospheres.

DOI 10.1111/jfpp.13678

Cilt 42