A3 Refereed book chapter or chapter in a compilation book
Effects of Low-Energy Electron Beam (LEEB) Treatment on Physicochemical Attributes of Black Pepper and Coriander
Authors: Kotilainen Heidi, Meneses Nicolas, Laaksonen Oskar, Yang Baoru
Editors: Kai Knoerzer, Kasiviswanathan Muthukumarappan
Publication year: 2021
Book title : Innovative Food Processing Technologies: A Comprehensive Review
Volume: 2
First page : 79
Last page: 100
ISBN: 978-0-12-815782-4
DOI: https://doi.org/10.1016/B978-0-08-100596-5.23013-8(external)
Web address : https://www.sciencedirect.com/science/article/pii/B9780081005965230138(external)
Spices
are used to improve sensorial properties of foods. However, the
decontamination technologies for spices may result in quality
alteration. Low-energy electrons (≤300 keV) reach only the surface
of food and therefore quality changes are expected to be more limited
than those caused by conventional treatments. The aim of the study was
to compare and evaluate the effects of steam, high-energy electron beam
(HEEB), and low-energy electron beam (LEEB) on the physicochemical
attributes (moisture content, color, essential oil yield, volatile
profile) of black pepper and coriander. The results indicate that LEEB
treatment seems to cause only minimal quality alterations in spices.
