Leveraging nuclear gamma technology for the sustainable preservation and quality improvement of spices

This study assesses the effectiveness of gamma irradiation in enhancing the quality and preserving the freshness of spices, specifically fenugreek, black pepper, turmeric and ginger. Analytical techniques such as gamma spectrometry, infrared spectroscopy (FTIR) and bacteriology were used to examine the physical, chemical and biological properties of these spices before and after irradiation. The results show that gamma irradiation significantly reduces the presence of pathogenic microorganisms and insects, as evidenced by a decrease in Colony-Forming Units (CFU) from 5×106 to 8×10² CFU/g in fenugreek. FTIR analyses reveal specific molecular changes, although sensory qualities were not evaluated due to the absence of sensory analyses and data on shelf life. This research demonstrates that gamma irradiation is a viable method for enhancing the overall quality of spices, thereby contributing to the reduction of food losses.