2008
DOI: 10.1021/jf8002015
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Physicochemical and Microbiological Qualities of Steamed and Irradiated Ground Black Pepper (Piper nigrum L.)

Abstract: The effects of steam and irradiation treatments on the physicochemical properties (moisture content, pH, extractable yield, reducing sugar, soluble pigment, antioxidant activity, piperine, Hunter's color, and sensory attributes) and microbiological quality (total aerobic bacteria, coliforms, and yeasts and molds) of ground black pepper stored at refrigerated and room temperatures for 6 months were compared and evaluated. Irradiation resulted in a higher microbial reduction in pepper, with minimal effects on th… Show more

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Cited by 77 publications
(48 citation statements)
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“…Treatment of black pepper with compressed oxygen or carbon dioxide at 100℃ for 40 min reduced bacterial counts to 2.0 and 2.9 log CFU/g, respectively, below the 3 log CFU/g target in the present study. Compared to other studies on decontamination of black pepper with approximately the same initial bacterial load, pressurization with carbon dioxide at 100℃ for 50 min produced microbial inactivation similar to irradiation with gamma rays at 10 kGy, and the impact of gas pressurization at 100℃ for 30 min was greater than liquid pressure treatment with 1000 MPa at 100℃ for 30 min (Skapska et al, 2003;Waje et al, 2008). Bacterial inactivation in white and black pepper was impacted by treatment 6,Hexane;7,8,9,10,11,Camphene;12,Sabinene;13,14,Phellandrene;15,16,17,18,Limonene;19,20,21,Linalool;22,23,24,25,Copaene;26,27,28,29,30, β-Selinene.…”
Section: Discussionmentioning
confidence: 74%
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“…Treatment of black pepper with compressed oxygen or carbon dioxide at 100℃ for 40 min reduced bacterial counts to 2.0 and 2.9 log CFU/g, respectively, below the 3 log CFU/g target in the present study. Compared to other studies on decontamination of black pepper with approximately the same initial bacterial load, pressurization with carbon dioxide at 100℃ for 50 min produced microbial inactivation similar to irradiation with gamma rays at 10 kGy, and the impact of gas pressurization at 100℃ for 30 min was greater than liquid pressure treatment with 1000 MPa at 100℃ for 30 min (Skapska et al, 2003;Waje et al, 2008). Bacterial inactivation in white and black pepper was impacted by treatment 6,Hexane;7,8,9,10,11,Camphene;12,Sabinene;13,14,Phellandrene;15,16,17,18,Limonene;19,20,21,Linalool;22,23,24,25,Copaene;26,27,28,29,30, β-Selinene.…”
Section: Discussionmentioning
confidence: 74%
“…Following physical pressurization of 1000 MPa at 100℃ for 30 min, approximately 80% of the initial piperine remained in black pepper (Skapska et al, 2003). Gamma irradiation at 10 kGy decreased the piperine content of black pepper by approximately 10% (Waje et al, 2008).…”
Section: Discussionmentioning
confidence: 99%
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