Radiation Sterilization of Red Chili Pepper (Capsicum Frutescens)

Abstract

The effect of radapertization using 60Co gamma radiation on the chemical and organoleptic properties of ground and whole dry pungent red pepper has been investigated. The fungal population was eliminated with a dose of 7.5 kGy and a dose of 10 kGy was required to radapertize the samples. Irradiation up to 10 kGy did not produce any significant (P > 0.05) changes in the contents of capsaicin and carbohydrate. Oleoresin content was significantly (P < 0.05) increased from 24.45 to 31.61% and lipid from 16.80 to 19.30%. The observed effect on apparent oleoresin and lipid contents was due to enhanced extractability. Storage time had no effect on the sensory properties of the spice but rather enhanced microbial load reduction in the medium dose (5.0 and 7.5 kGy) treated samples. A dose of 10 kGy has been certified to pose no health hazard to humans; hence decontamination of red pepper with up to 10 kGy gamma radiation does not require any further toxicological study and is therefore recommended.

Physicochemical and Microbiological Qualities of Steamed and Irradiated Ground Black Pepper (Piper nigrum L.)

“…Irradiated black pepper, on the other hand, exhibited slightly higher amounts of extractable yield and soluble pigment than that of the untreated samples, which were fairly stable during storage regardless of the storage temperature. This may be due to the structural alteration during irradiation, which resulted in an increased extractability of some compounds in pepper ,, .…”

“…In some countries, such as Australia, New Zealand and the United States, up to a 30 kGy dose is permitted. Irradiation at 10 kGy was found to be effective in destroying bacteria and molds without affecting the quality attributes of different spices – . This study was conducted to compare and evaluate the effects of steam treatment and irradiation on the physicochemical properties and microbiological quality of ground black pepper.…”

The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.)

“…In some countries, such as Australia and USA, up to 30-kGy dose is permitted. Irradiation at 10 kGy was found to be effective in destroying bacteria and moulds without affecting the quality attributes of different spices (Farag, Aziz, & Attia, 1995;Munasiri et al, 1987;Onyenekwe & Ogbadu, 1995;Sharma, Padwal-Desai, & Nair, 1989).…”

Gamma-ray sanitization of Argentinean dehydrated garlic (Allium sativum L.) and onion (Allium cepa L.) products

“…Malbrán" for their typing. MAB spores, SRC spores and B. cereus spores counts were determined the same as above after heat treatment at 80°C for 15 min(Ito & Islam, 1994;Onyenekwe & Ogbadu, 1995). The count of M-Y was done by the technique of surface dissemination in potato-dextrose-agar (PDA-Merck), with the addition of 10% citric acid until a Wnal pH of 3.5; plates were incubated at 23°C during 5 days.…”