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

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 1012-1016

  Rico, Catherine W ^a   Kim, Gui Ran ^a   Ahn, Jae Jun ^a   Kim, Hyun Ku ^b   Furuta, Masakazu ^c   Kwon, Joong Ho ^a  

^a Kyungpook National University   (South Korea)

^b Korea Food Research Institute   (South Korea)

^c Osaka Prefecture University   (Japan)

Author keywords

Irradiation; Quality; Red pepper; Steaming; Storage

Indexed keywords

CAPSANTHIN;

ARTICLE; CAPSICUM ANNUM; FOOD STORAGE; GAMMA IRRADIATION; HEATING; PEPPER; PHYSICAL CHEMISTRY; ROOM TEMPERATURE; SPICE; WASTE MANAGEMENT;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 70449107080     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.08.005     Document Type: Article

References (31)

1. Almela L., Nieto-Sandoval J.M., and Fernandez-Lopez J.A. Microbial inactivation of paprika by a high-temperature short-x time treatment. Influence on color properties. Journal of Agricultural and Food Chemistry 50 (2002) 1435-1440
2. AOAC. AOAC official methods of analysis (2000), Association of Official Analytical Chemists, Inc., MD, USA
3. ASTM (1995). Standard practice for use of a ceric-cerous sulfate dosimetry system. In ASTM. Subcommittee, ASTM dosimetry standard for radiation processing, (Designation: E 1205-93). PA, USA: American Society for Testing and Materials.
4. 1 levels in powdered red pepper. Food Control 18 (2007) 1015-1018
5. Banerjee M., and Sarkar P.K. Microbiological quality of some retail spices in India. Food Research International 36 (2003) 469-474
6. Bradley, R. L., Jr. (2003). Moisture and total solids analysis. In S. S. Nielsen (Ed.), Food analysis (3rd ed., pp. 81-102). New York, USA: Springer Science and Business Media, Inc.
7. Blois M.S. Antioxidant determination by the use of a stable free radical. Nature 4617 (1958) 1198-1199
8. Buckenhuskes H.J., and Rendlen M. Hygienic problems of phytogenic raw materials for food production with special emphasis to herbs and spices. Food Science and Biotechnology 13 (2004) 262-268
9. Chawla S.P., Chander R., and Sharma A. Antioxidant properties of Millard reaction products obtained by gamma-irradiation of whey proteins. Food Chemistry 116 (2009) 122-128
10. Farag S., Aziz N., and Attia E. Effect of irradiation on the microbiological status and flavouring materials of selected spices. Zeitschrift fur Lebensmitteluntersuchung und-Forschung A 201 (1995) 283-288
11. Friedrich, J. E. (2000). Titratable activity of acid tastants. In T. E. Acree, E. A. Decker, M. H. Penner, D. S. Reid, S. J. Schwartz, C. F. Shoemaker, D. Smith, & P. A. Sporns (Eds.), Handbook of food analytical chemistry: Pigments, colorants, flavor, texture, and bioactive components (Vol. 1, pp. 341-349). NJ, USA: John Wiley and Sons, Inc.
12. Gogus F., and Eren S. Effect of temperature and pH on nonenzymic browning in minced dried pepper during storage. Turkish Journal of Engineering and Environmental Sciences 22 (1998) 33-38
13. Horvath Zs.H., and Hodur C. Colour of paprika powders with different moisture content. International Agrophysics 21 (2007) 67-72
14. International Atomic Energy Agency (2008). Food irradiation clearances database. Accessed 30.07.08.
15. Josephson E.S., and Peterson M.S. Preservation of food by ionizing radiation (1982), CRC Press, FL, USA
16. Kim B.K., Kausar T., Kim D.H., and Kwon J.H. Effects of gamma-irradiation and fumigation on microbial growth, color and absorption properties of dried red pepper during storage. Korean Journal of Food Preservation 12 (2005) 48-53
17. Kobayashi T., and Tabuchi T. A method employing a tribasic sodium phosphate buffered reagent for estimating semimicroquantities of reducing sugars. Journal of the Agricultural Chemical Society of Japan 28 (1954) 171-174
18. KPIC (2009). Salmonella linked to ground pepper. Accessed 09.04.09.
19. Kwon J.H., Byun M.W., and Cho H.O. Effect of gamma irradiation on the sterilization of red pepper powder. Journal of Korean Society of Food Nutrition 13 (1984) 188-192
20. Lee J.H., Sung T.H., Lee K.T., and Kim M.R. Effect of gamma-irradiation on color, pungency, and volatiles of Korean red pepper powder. Journal of Food Science 69 (2004) C585-592
21. Lilie M., Hein S., Wilhelm P., and Mueller U. Decontamination of spices by combining mechanical and thermal effects - An alternative approach for quality retention. International Journal of Food Science and Technology 42 (2007) 190-193
22. Moskowitz H.R., Muñoz A.M., and Gacula M.C. Viewpoints and controversies in sensory science and consumer product testing (2003), Food and Nutrition Press, Inc., CT, USA
23. Munasiri M.A., Parte M.N., Ghanekar A.S., Sharma A., Padwal-Desai S.R., and Nadkarni G.B. Sterilization of ground prepacked Indian spices by gamma irradiation. Journal of Food Science 52 (1987) 823-824
24. Onyenekwe P.C., and Ogbadu G.H. Radiation sterilization of red chili pepper (Capsicum frutescens). Journal of Food Biochemistry 19 (1995) 121-137
25. Oularbi S., and Mansouri B. Decontamination of black pepper and red pepper by gamma radiation. Radiation Physics and Chemistry 48 (1996) 386
26. Schweiggert U., Carle R., and Schieber A. Conventional and alternative processes for spice - A review. Trends in Food Science and Technology 18 (2007) 260-268
27. Sharma A., Padwal-Desai S.R., and Nair P.M. Assessment of microbiological quality of some gamma irradiated Indian spices. Journal of Food Science 54 (1989) 489-490
28. Suhaj M., Racova J., Polovka M., and Brezova V. Effect of γ-irradiation on antioxidant activity of black pepper (Piper nigrum L.). Food Chemistry 97 (2006) 696-704
29. Suresh D., Manjunatha H., and Srinivasan K. Effect of heat processing of spices on the concentrations of their bioactive principles: Turmeric (Curcuma longa), red pepper (Capsicum annum) and black pepper (Piper nigrum). Journal of Food Composition and Analysis 20 (2007) 346-351
30. Waje C.K., Kim H.K., Kim K.S., Todoriki S., and Kwon J.H. Physicochemical and microbiological qualities of steamed and irradiated ground black pepper (Piper nigrum L.). Journal of Agricultural and Food Chemistry 56 (2008) 4592-4596
31. Wilkinson V.M., and Gould G.W. Food irradiation: A reference guide (1996), Woodhead Publishing Ltd., Cambridge, UK