The effect of gamma irradiation on microbial load of purple basil (Ocimum bacilicum L.) leaves dried in different methods

Basit Öğe Kaydı
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidAltay, Kadriye/AEL-2397-2022
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorAltay, Kadriye
dc.contributor.authorDirim, Safiye Nur
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:45:35Z
dc.date.available2024-08-04T20:45:35Z
dc.date.issued2019
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe effect of different drying methods on microbial load of the purple basil leaves was studied with sunlight drying, convective drying at 50 degrees C, a microwave drying at 460 W and freeze-drying. Microbial contamination control was evaluated using a gamma irradiation method at 10 kGy. Microbial analysis of total aerobic mesophilic bacteria and, yeast and molds count were performed. The results showed that the dried materials were contaminated with aerobic mesophilic bacteria which varied from 5.25 to 6.31 log cfu/g, and yeasts and molds 4.92-5.35 log cfu/g. The lower numbers of total mesophilic bacteria and yeasts and molds were counted in purple basil leaves dried by microwave and convective methods. According to the International standards, the dried purple basil leaves of the total aerobic mesophilic bacteria and yeasts and molds counts were unsatisfactory. No microorganisms were detected after gamma-irradiation dose of 10 kGy. Practical applications Basil (Ocimum basilicum L.) is an aromatic and medicinal plant for cooking and seasoning, and it is commercialized in both fresh and dried forms. The leaves can be used as a spice in fresh or dried form for adding distinctive aroma and flavor in food or for medicinal purposes such as inflammations, colds, headaches, and cosmetics. Several drying methods have been applied for the basil leaves. However, to reduce microbial load, it is important to implement the gamma-irradiation process. This study was done to investigate the microbial load and the effect of different methods of drying treatment (sunlight, convective, microwave, freeze-drying, and gamma irradiation) on microbial load of dried purple basil leaves.en_US
dc.description.sponsorshipTurkish Science of Academy (TUBA); Republic of Turkey, Ministry of Food Agriculture and Livestock [TAGEM-16/AR-GE/61]en_US
dc.description.sponsorshipTurkish Science of Academy (TUBA); Republic of Turkey, Ministry of Food Agriculture and Livestock, Grant/Award Number: TAGEM-16/AR-GE/61en_US
dc.identifier.doi10.1111/jfs.12610
dc.identifier.issn0149-6085
dc.identifier.issn1745-4565
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85058464570en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfs.12610
dc.identifier.urihttps://hdl.handle.net/11616/98573
dc.identifier.volume39en_US
dc.identifier.wosWOS:000463213900020en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Safetyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEthylene-Oxideen_US
dc.subjectSpicesen_US
dc.subjectMicrowaveen_US
dc.subjectDecontaminationen_US
dc.subjectMicroorganismsen_US
dc.subjectHerbsen_US
dc.subjectOilen_US
dc.titleThe effect of gamma irradiation on microbial load of purple basil (Ocimum bacilicum L.) leaves dried in different methodsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu