Impact of low energy electron beam on black pepper (<i>Piper nigrum</i> L.) microbial reduction, quality parameters, and antioxidant activity

Abstract

&lt;abstract&gt; &lt;p&gt;Low energy electron beam (e-beam) has the ability to decontaminate or reduce bioburden and enhance the food product's safety with minimal quality loss. The current study aimed to evaluate the efficacy of e-beam on natural microbiota and quality changes in black peppercorns. The black pepper was exposed to e-beam at doses from 6–18 kGy. The microbial quality, physicochemical attributes, total phenolic compounds, and antioxidant activity were evaluated. Results demonstrated the microbial population in black pepper decreased with increasing e-beam treatment doses. Significant inactivation of Total Plate Count (TPC), yeasts, and molds were observed at dose 6 kGy by 2.3, 0.7, and 1.3 log CFU g&lt;sup&gt;−1&lt;/sup&gt;, respectively, while at 18 kGy the reduction level was 6, 2.9, and 4.4 log CFU g&lt;sup&gt;−1&lt;/sup&gt;, respectively. Similarly, 18 kGy of e-beam yielded a reduction of 3.3 and 3.1 log CFU g&lt;sup&gt;−1&lt;/sup&gt; of &lt;italic&gt;Salmonella&lt;/italic&gt; Typhimurium and coliform bacteria, respectively. A significant difference (&lt;italic&gt;p&lt;/italic&gt; &amp;lt; 0.05) was noted between doses 12, 15, and 18 kGy on &lt;italic&gt;Bacillus cereus&lt;/italic&gt; and &lt;italic&gt;Clostridium perfringens&lt;/italic&gt; in black pepper. During e-beam doses, the values &lt;italic&gt;L&lt;/italic&gt;&lt;sup&gt;*&lt;/sup&gt;, &lt;italic&gt;a&lt;/italic&gt;&lt;sup&gt;*&lt;/sup&gt; and &lt;italic&gt;b&lt;/italic&gt;&lt;sup&gt;*&lt;/sup&gt; of black peppercorn were not noticeably altered up to 18 kGy dose. No significant (&lt;italic&gt;p&lt;/italic&gt; &amp;gt; 0.05) difference in moisture, volatile oil, and piperine content upon (6–18 kGy) treatments in comparison to the control. A slight difference in the bioactive compound, retaining &amp;gt; 90% of total phenolic compounds and antioxidant activity. Results revealed that e-beam doses ≥ 18 kGy were influential for inactivating natural microbes and foodborne pathogens without compromising the physicochemical properties and antioxidant activity of black peppercorns.&lt;/p&gt; &lt;/abstract&gt;

The Role of Thermal and Electrical Energies to Increase the Pepper Quality: A Review

“…The dominant number is usually in the middle size. Although the berries are often graded by size, weight-based grading is essential in packaging and handling because it may be more economical [46], [47]. The output of the grading machine can also be used to separate the intended from the unintended peppers.…”

“…The middle-size group is usually the dominant. All groups might also be decontaminated using a low-energy electron beam (e-beam) to enhance the food product's safety with minimal quality loss [47]. This action is essential because peppers not only contain antioxidants but may also contain cytotoxicity matters [48].…”