Handbook of Herbs and Spices - Volume 3

66 Handbook of herbs and spices

shows the consequences of adding non-irradiated and irradiated spices to canned

food. As is evident the shelf-life of canned pork was significantly enhanced by using

irradiated spices (Farkus, 1998).

It is therefore clear that, as far as microbial decontamination is concerned, all

spices, whole or ground, need to be given a dose of 5 kGy and above. Most countries

have approved a dose of 10 kGy. Some countries like the USA allow even higher

doses (30 kGy). For insect disinfestation however, a dose of 1 kGy would suffice for

all spices. All dry spices, whole, ground as well as blends require similar doses.

Table 3.11 Color power of turmeric (curcumin content) during storage at

ambient temperature

Storage period (mo) Curcumin content %

Treatment Control Irradiated 10 kGy

1 2.82 2.73

6 2.82 2.96

8 2.82 3.04

Table 3.12 Extractable color (capsanthin content) in chili during storage at

ambient temperature

Component Content % W/W

Control Irradiated (10 kGy)

Piperine 4.9 ± 0.4 5.0 ± 0.4

Gingerol 1.0 ± 0.1 1.0 ± 0.1

Curcumin 1.5 ± 0.1 1.5 ± 0.1

Capsaicin 0.06 ± 0.01 0.07 ± 0.01

Color value chili 12159 ± 286 12120 ± 264

Table 3.13 Chemical quality of irradiated spices

Storage period (mo) Absorbance at 460 nm

Treatment Control Irradiated 10 kGy

2 0.455 0.430

8 0.320 0.305

Table 3.14 Microbial stability of pasteurized tinned pork with irradiated

spice mix (Farkus, 1998)

Storage temp ∞C Dose to spice mix in kGy

0 7.5 10

Shelf-life (days)

0 >180 >180 >180

15 96 >180 >180

20 15 ~30 >90