Effect of X-ray, gamma ray, and electron beam irradiation on the hygienic and physicochemical qualities of red pepper powder

Jung, Kwangyun; Song, Beom‐Seok; Kim, Min Jung; Moon, Byeong-Geum; Go, Seon-Min; Kim, Jae‐Kyung; Lee, Yong Kyu; Park, Jong-Heum

doi:10.1016/j.lwt.2015.04.030

Cited by 86 publications

(32 citation statements)

References 22 publications

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“…The mechanism by which ionising radiation inactivates microorganisms is mainly due to the direct damage or indirect damage of the nucleic acids (DNA) of microbial, which is affected by free radicals (OH) derived from the radiolysis of water (Farkas, ). Decontamination of spices, herbs and condiments remains the single largest application of irradiation (Mostafavi et al ., ; Jung et al ., ). Recent studies have also proved the effectiveness and safety of a high irradiation dose (>15 kGy) for ready‐to‐eat meat products, and a low irradiation dose (1–3 kGy) for fresh mushrooms (Fernandes et al ., ; Feliciano et al ., ).…”

Section: Nonthermal Processing Technologiesmentioning

confidence: 97%

Non‐thermal technologies and its current and future application in the food industry: a review

Zhang

Wang

Zeng

et al. 2018

Int J of Food Sci Tech

307

174

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In recent years, consumers have been demanding convenient and healthy foods which have 'fresh-like' characteristics while still being safe and a long shelf-life. These requirements are hard to achieve using existing traditional thermal food processing technologies and the innovative new food process and preservation technologies based on thermal processing systems are needed. However, non-thermal technologies in food processing do not generate high temperature and use short treatment times. This means that the nutritional components of foodstuffs are better retained, and the sensory properties of foods are less changed compared with traditional thermal processing. The aim of this review was to present non-thermal technologies applications and its mechanism in food industry in recently, and to explore the potential application prospects of combining non-thermal treatments applied in food industry because it not only could overcomes the drawback of single technology, but also can enhances the processing efficiency at lower treatment intensity. Description Critical factors Mechanism of inactivation Applications ReferencesPulsed UV-light (PL) Emit 1-20 flashes per second at an energy density in the range from 0.01 to 50 J cm À2 . The number of pulses, distance from the source of light, and thickness of the product UV absorption by DNA cause DNA mutations.

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Section: Nonthermal Processing Technologiesmentioning

confidence: 97%

Non‐thermal technologies and its current and future application in the food industry: a review

Zhang

Wang

Zeng

et al. 2018

Int J of Food Sci Tech

307

174

View full text Add to dashboard Cite

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“…Capsaicinoids have many physiological and pharmacological properties, including potential antioxidant and antibacterial effects on some bacteria (Topuz & Ozdemir, ; Zhou et al, ). There are several methods available for the analysis of capsaicinoids, such as the Scoville Organoleptic Test and HPLC analysis (Choi et al, ; Jung et al, ; Rodríguez‐Burruezo, Kollmannsberger, Prohens, Nitz, & Fita, ).…”

Section: Introductionmentioning

confidence: 99%

Postirradiation changes of the microbiological quality, aflatoxin, capsinoids, volatile oils, and the color of red pepper powder

Hui-ping

Zhang

et al. 2017

J Food Process Preserv

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Red pepper powder from a local market was vacuum‐packaged in aluminum foil bags, irradiated by a 60Co gamma irradiator at seven doses (0, 3, 6, 9, 12, 15, and 18 kGy) and stored at ambient temperature for 8 months. Postirradiation changes of the microbiological quality, aflatoxin B1, volatile oils, pungency, and the color of red pepper powder during different storage periods were investigated. The results showed that γ‐irradiation could effectively decontaminate the red pepper powder, which reduced the content of the total aerobic bacteria by 6 logs when irradiated at 18 kGy, and the irradiation effectively reduced the fungal load but had no obvious effect on the content of aflatoxin B1. The 18 kGy irradiation did not change the color of sample and reduced the amount of terpenes by 3%. However, during the storage period, the terpene's content in the irradiated samples showed a lower reduction compared with the control. Practical applications The study showed that irradiation had an obvious bactericidal effect, and a dose of 18 KGy could effectively decontaminate the spices, which made the microbiological quality achieve the national hygienic standard of irradiation spices. Gamma irradiation had no significant effect on the terpenes of red pepper powder, which were the main constituent of the volatiles. During storage, the pungency decreased a lot, but could be well preserved by aluminum foil bag. This study could provide some reference for the setting of irradiation dose and the detection of higher‐dose irradiated spices, and provide a new way for the storage of red pepper powder.

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“…Several authors have indicated the effect of gamma irradiation on the inactivation of pathogenic organisms associated with the food as well as spices (Jung et al 2015;Deng et al 2015;Rico et al 2010;Song et al 2014).…”

Section: Resultsmentioning

confidence: 99%

The role of gamma irradiation and storage at 28 ± 2 °C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica serotype Typhimurium in sun-dried Legon-18 pepper (Capsicum annuum) powder

et al. 2019

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Low moisture foods like spices are known to be contaminated with pathogens, sun-dried chili pepper powder not left out. A study was conducted to determine the effect of gamma irradiation on the decontamination of sun-dried Legon-18 pepper powder and its impact on some quality parameters. Samples were obtained from a local farmer. Sterility tests was performed. Samples were inoculated with known cfu/g of L. monocytogenes, E. coli and S. Typhimurium. The inoculated samples were irradiated at 1, 2, 4 and 5 kGy and unirradiated samples were used as control (0 kGy). The samples were stored for 60 days at 28 ± 2°C and pathogens enumerated in the appropriate medium. For quality parameters, samples were irradiated at 5 kGy, unirradiated samples served as control (0 kGy) and stored at 28 ± 2°C. HPLC was used for the quantification of carotenoids and capsaicinoids in the samples that were stored for 8 weeks at 28 ± 2°C. A dose-dependent effect on the inactivation of the pathogens used in the study as well as the effect of storage days was observed (p < 0.05). All the pathogens used in the study were inactivated at 5 kGy on day 0. Gamma irradiation at 5 kGy caused an increase of 21.81% in capsaicin, 16.79% in dihydrocapsaicin and 20.32% in total capsaicinoids in the irradiated samples. The effect of gamma irradiation on the carotenoids led to losses of 8.84% in beta carotene, 26.07% in beta cryptoxanthin and 8.16% in capsanthin. Storage weeks caused losses in all carotenoids and capsaicinoids analyzed during the study.

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Effect of X-ray, gamma ray, and electron beam irradiation on the hygienic and physicochemical qualities of red pepper powder

Cited by 86 publications

References 22 publications

Non‐thermal technologies and its current and future application in the food industry: a review

Non‐thermal technologies and its current and future application in the food industry: a review

Postirradiation changes of the microbiological quality, aflatoxin, capsinoids, volatile oils, and the color of red pepper powder

The role of gamma irradiation and storage at 28 ± 2 °C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica serotype Typhimurium in sun-dried Legon-18 pepper (Capsicum annuum) powder

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