Effect of microwave, ultraviolet and pulsed electric field treatments on ochratoxin A level and physicochemical quality attributes of paprika powder

Shoqairan, Yaser I.; Mohamed Ahmed, Isam A.; Almaiman, Salah A.; Al Juhaimi, Fahad Y.; Babiker, Elfadil E.; Alsulami, Tawfiq S.; Al Rujib, Yasser; Al Jardan, Abdulmohsen; Ali, Asmahan Azhari

doi:10.1016/j.lwt.2023.115397

LWT

2023

DOI: 10.1016/j.lwt.2023.115397

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Effect of microwave, ultraviolet and pulsed electric field treatments on ochratoxin A level and physicochemical quality attributes of paprika powder

Yaser I. Shoqairan,

Isam A. Mohamed Ahmed,

Salah A. Almaiman

et al.

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2024

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A comprehensive review on ultraviolet disinfection of spices and culinary seeds and its effect on quality

Arcos‐Limiñana,

Maestre‐Pérez,

Prats‐Moya

2024

Comp Rev Food Sci Food Safe

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Spices and culinary seeds, valued for their flavor and aroma, pose unique challenges for disinfection, as heat treatments are often unsuitable. Their raw consumption increases the risk of contamination, particularly with Salmonella spp. Thermal treatments are widely used for food disinfection due to their effectiveness in inactivating bacteria. However, these methods often degrade the nutritional and sensory qualities of food. Ultraviolet (UV) light, however, is a promising nonthermal technique that balances microbial inactivation and food quality preservation. This review employed a systematic approach to evaluate the effects of UV treatments, both alone and in combination with other techniques, on the microbiological safety and chemical composition of spices and culinary seeds. UV treatments have been shown to effectively inactivate bacteria, molds, and mycotoxins without triggering the same chemical reactions that reduce the quality of plant‐based foods. Some studies have even suggested improvements in nutritional parameters following UV exposure, such as the increase of antioxidant activity or total phenolic content. However, inconsistencies in study quality limit the strength of current conclusions, and further research is needed. Critical areas for future investigation include scaling UV reactors, combining treatments, exploring UV‐LED technology, conducting sensory analyses, and studying the inactivation of bacterial spores and mycotoxins.

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A comprehensive review on ultraviolet disinfection of spices and culinary seeds and its effect on quality

Arcos‐Limiñana,

Maestre‐Pérez,

Prats‐Moya

2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

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Effect of microwave, ultraviolet and pulsed electric field treatments on ochratoxin A level and physicochemical quality attributes of paprika powder

Cited by 1 publication

References 49 publications

A comprehensive review on ultraviolet disinfection of spices and culinary seeds and its effect on quality

A comprehensive review on ultraviolet disinfection of spices and culinary seeds and its effect on quality

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