Effect of Ultraviolet and Far Infrared Radiation on Microbial Decontamination and Quality of Cumin Seeds

Erdoğdu, Süleyman; Ekiz, H. İbrahim

doi:10.1111/j.1750-3841.2011.02192.x

Cited by 51 publications

(38 citation statements)

References 32 publications

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“…A review of the literature shows that there have been only a few studies relevant to the effect of UV-C irradiation on spices. Erdoǧdu and Ekiz (12) reported that the use of UV-C irradiation alone on cumin seeds for 60 min reduced total aerobic bacteria by about 0.6 log unit, and extending the UV-C application up to 120 min did not offer any additional reduction. As these results indicate, the effects of UV-C and NIR treatments alone were not effective in reducing the number of pathogens found in agricultural spices while maintaining product quality.…”

Section: Discussionmentioning

confidence: 99%

“…As none of these methods has proved to be completely satisfactory, searches for safe and efficient control methods, including investigations into the use of infrared (IR) heating and UV irradiation, for decontamination of dried spices are being undertaken (10,11,12). IR radiation is part of the electromagnetic spectrum, with wavelengths between those of UV and microwave radiation, and is distinguished as near IR (0.76 to 2 m), medium IR (2 to 4 m), and far IR (4 to 1,000 m).…”

mentioning

confidence: 99%

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Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)

Kang

2013

Appl Environ Microbiol

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This study was conducted to investigate the efficacy of the simultaneous application of near-infrared (NIR) heating and UV irradiation for reducing populations of food-borne pathogens, including Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in red pepper powder and to clarify the mechanisms of the lethal effect of the NIR-UV combined treatment. Also, the effect of the combination treatment on quality was determined by measuring changes in color and pungency constituents. Simultaneous NIR-UV combined treatment for 5 min achieved 3.34-and 2.78-log CFU reductions in S. Typhimurium and E. coli O157:H7, respectively, which involved 1.86-and 1.31-log CFU reductions, respectively, which were attributed to the synergistic effect. Through qualitative and quantitative analyses, damage to the cell envelope was identified as the main factor contributing to the synergistic lethal effect of NIR-UV combined treatment. Color values and capsaicin and dihydrocapsaicin content of NIR-UV simultaneously treated red pepper powder were not significantly (P > 0.05) different from those of untreated samples. These results suggest that simultaneous application of NIR and UV treatment can be effectively used to control food-borne pathogens in powdered red pepper without affecting quality.

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)

Kang

2013

Appl Environ Microbiol

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“…In a study conducted with red pepper, it was found that UV‐C application at 4 J/cm 2 dose did not cause a significant change in the L *, a *, and b * values of the samples (Cheon et al, ). In another study, Erdoğdu and Ekiz () studied the combination of far infrared (200, 250, and 300°C and 4.8, 28, and 1.57 min, respectively) and UV‐C application (75.6 J/cm 2 ) for cumin. Similar to our results, they found L * and b * values were not significantly affected UV‐C application at a dose of 75.6 J/cm 2 while a * value had a significant decrease.…”

Section: Resultsmentioning

confidence: 99%

“…Irradiation is the most used decontamination technique, which is very effective in microbial inactivation, but it has disadvantages such as oxidation of aromatic components, poor consumer acceptance, and requirement for special facility with high cost (Sadecka, 2007;Variyar, Gholap, & Thomas, 1997). Because of these limitations, many researchers have studied alternative methods such as pulsed electric field (Keith, Harris, Hudson, & Griffiths, 1997), infrared heating (Eliasson, Libander, Lövenklev, Isaksson, & Ahrné, 2014;Staack, Ahrné, Ahrné, Borch, & Knorr, 2008), remote plasma (Hertwig et al, 2015), pulsed UV light (Fine & Gervais, 2004;Nicorescu et al, 2013;Sharma & Demirci, 2003), cold plasma (Kim, Lee, & Min, 2014), and combination of far infrared and ultraviolet (UV-C) radiation (Erdoğdu & Ekiz, 2011 ), gamma irradiation under modified atmosphere packaging (Kirkin, Mitrevski, Gunes, & Marriott, 2014) and combination of UV-C radiation and mild heat treatment (Cheon, Shin, Park, Chung, & Kang, 2015).…”

Section: Introductionmentioning

confidence: 99%

Ultraviolet (UV‐C) radiation as a practical alternative to decontaminate thyme ( Thymus vulgaris L.)

Doğu-Baykut

Güneş

2018

J Food Process Preserv

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Alternative and cost‐effective decontamination methods for dehydrated herbs and spices are subject of interest in industry. In this work, a fluidized bed ultraviolet (UV‐C) system was tested for decontamination of dehydrated thyme. The samples were exposed to UV‐C radiation at 254 nm at 25.7, 51.4, 102.8, and 205.6 J/cm2 delivered at an intensity of 26.7 mW/cm2. UV‐C at 205.6 J/cm2 resulted in 1.8, 1.3, and 0.3 log cfu/g reductions in total aerobic mesophilic bacteria, total yeast/mold, and Bacillus cereus, respectively. Total phenolic content, total antioxidant activity, moisture content, and the sensory attributes were not affected by the UV‐C treatments. UV‐C caused a small increase in L* and a* values but these changes were not detected in sensory evaluation. In conclusion, UV‐C treatment up to 205.6 J/cm2 applied in a fluidized bed setting can potentially be used in decontamination of thyme without adverse effects on quality. Practical applications UV‐C radiation is a widely used effective technology to reduce the microbial load on various surfaces, liquids, and air environments. In this study, the potential of a fluidized bed UV system was explored to reduce natural microbial load of thyme. The results indicated that UV‐C application may be an effective technology for decreasing the microbial load of thyme without inducing significant changes to the physical, chemical, and sensorial quality, therefore it has a potential as an alternative method for decontamination of thyme and similar herbs and spices industrially.

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“…IR heating has produced promising results for the surface pasteurization of black pepper seeds (Erdoğdu and Ekiz ), as well as for cumin seeds if combined with ultraviolet treatment (Erdoğdu and Ekiz ). Furthermore, Staack and others () found that IR treatment efficiently decontaminated B. cereus spores in paprika powder.…”

Section: Introductionmentioning

confidence: 99%

Infrared Decontamination of Oregano: Effects on Bacillus cereus Spores, Water Activity, Color, and Volatile Compounds

Eliasson

Libander

Lövenklev

et al. 2014

Journal of Food Science

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Infrared (IR) heating, a novel technology for decontaminating oregano, was evaluated by investigating the reduction of inoculated Bacillus cereus spores and the effect on water activity (a(w)), color, and headspace volatile compounds after exposure to IR treatment. Conditioned oregano (a(w) 0.88) was IR-treated in a closed heating unit at 90 and 100 °C for holding times of 2 and 10 min, respectively. The most successful reduction in B. cereus spore numbers (5.6 log units) was achieved after a holding time of 10 min at 90 °C, while treatment at 100 °C for the same time resulted in a lower reduction efficiency (4.7 log units). The lower reduction at 100 °C was probably due to a reduced aw (aw 0.76) during IR treatment or possibly to the alteration or loss of volatile compounds possessing antimicrobial properties. The green color of oregano was only slightly affected, while the composition of volatile compounds was clearly altered by IR heating. However, two of the key aroma compounds, carvacrol and thymol, were only slightly affected, compared to the effect on the other studied compounds, indicating that the typical oregano aroma can likely be preserved. In conclusion, IR heating shows potential for the successful decontamination of oregano without severe alteration of its color or the key aroma compounds, carvacrol and thymol.

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Effect of Ultraviolet and Far Infrared Radiation on Microbial Decontamination and Quality of Cumin Seeds

Cited by 51 publications

References 32 publications

Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)

Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)

Ultraviolet (UV‐C) radiation as a practical alternative to decontaminate thyme ( Thymus vulgaris L.)

Infrared Decontamination of Oregano: Effects on Bacillus cereus Spores, Water Activity, Color, and Volatile Compounds

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