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.