Electron-beam irradiation as an alternative to preserve nutritional, chemical and antioxidant properties of dried plants during extended storage periods

- Combined effects of time and irradiation were evaluated in long-term stored samples.
- E-beam treatment attenuated the time-induced decrease of some individual compounds.
- Effects induced by electron-beam irradiation varied among different plant species.
- Nutritional and colour parameters undergone the least significant changes.
- Antioxidant activity showed a general increase along storage time.

According to current market demands, there is an increasing need for improved conservation methodologies. In addition to an extension in shelf-life, food products should preserve their compositional integrity and bioactive properties throughout storage time. Irradiation technology has been progressively considered as a feasible conservation technology. Electron-beam irradiation, in particular, might be predominantly suitable to be applied in food products with reduced thickness, such as aromatic and medicinal plants. In this study, the effects of e-beam irradiation on chemical, nutritional and antioxidants parameters of different plant species were evaluated. To assess the potential of this technology over extended periods, plant samples were stored for the first time up to a maximum of 18 months. Despite some heterogeneity among the effects produced in each plant species, electron-beam treatment attenuated the reduction of individual compounds (primarily, free sugars, organic acids, tocopherols and polyunsaturated fatty acids) verified in non-irradiated samples, showing its potential as an alternative conservation technology.