Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation

Journal of Food Science

Volumn 82, Issue 5, 2017, Pages 1208-1215

  Duncan, Susan E ^a   Moberg, Kayla ^a   Amin, Kemia N ^a   Wright, Melissa ^a   Newkirk, Jordan J ^a   Ponder, Monica A ^a   Acuff, Gary R ^b   Dickson, James S ^c  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

^c IOWA STATE UNIVERSITY   (United States)

Author keywords

ethylene oxide; irradiation; sensory; spice; steam

Indexed keywords

ETHYLENE OXIDE; SESQUITERPENE; TERPENE; WATER VAPOR;

ANALYSIS; BLACK PEPPER; CHEMISTRY; CUMINUM; PLANT SEED; SPICE; WATER VAPOR;

CUMINUM; ETHYLENE OXIDE; MONOTERPENES; PIPER NIGRUM; SEEDS; SESQUITERPENES; SPICES; STEAM;

EID: 85017541253     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13702     Document Type: Article

References (32)

1. Almela L, Nieto-Sandoval JM, Fernández López JA. 2002. Microbial inactivation of paprika by a high-temperature short-X time treatment. Influence on color properties. J Agric Food Chem 50(6):1435–40.
2. Azeez S. 2008. Cumin. In: Parthasarathy VA, Chempakam B, Zachariah TJ, editors. Chemistry of spices. Cambridge, MA: CABI Pub. pp. 211–26.
3. Bowman LS. 2015. Impacts of inoculation strategy on survival of Salmonella enterica and surrogate Enterococcus faecium at low water activity on dry peppercorn and cumin seeds. M.S. thesis [Ponder M, advisor]. Virginia Tech, Blacksburg, 113 pp.
4. Buckenhüskes HJ. 2001. Zur Problematik der mikrobiellen Belastung von Gewürzen und Kräutern sowie aktuelle Ansätze zu deren Verwertung. In XXXVI Vortragstagung DGQ e.V., Jena. 19–20, March 2001.
5. Chauhan SK, Kumar R, Nadanasabapathy S, Bawa AS. 2009. Detection methods for irradiated foods. Comp Rev Food Sci Food Safety 8(1):4–16.
6. Diaz-Maroto MC, Pérez-Coello MS, Cabezudo MD. 2002. Headspace solid-phase microextraction analysis of volatile components of spices. Chromatographia 55(11/12):723–28.
7. Doyle MP, Buchanan RL, editors. 2013. Food microbiology: fundamentals and frontiers. 4th ed. Washington DC: ASM Press. 1118 pp.
8. FDA. 2013. Draft risk profile. Pathogens and filth in spices. www.fda.gov/downloads/Food/../RiskSafetyAssessment/UCM367337.pdf; Last accessed 2017 January 21.
9. Figiel A, Szumny A, Gutiérrez-Ortiz A, Carbonell-Barrachina AA. 2010. Composition of oregano essential oil (Origanum vulgare) as affected by drying method. J Food Eng 98(2):240–47.
10. Honeywell. 2008. Ethylene oxide sterilant-fumigant gas. EPA Registration No. 67470-6. http://www.kellysolutions.com/erenewals/documentsubmit/KellyData%5CVA%5Cpesticide%5CProduct%20Label%5C67470%5C67470-6%5C67470-6_ETHYLENE_OXIDE_2_7_2011_9_29_09_AM.pdf. Accessed 2016 November 12.
11. Jeleń HH, Gracka A. 2015. Analysis of black pepper volatiles by solid phase microextraction–gas chromatography: a comparison of terpene profiles with hydrodistillation. J Chrom A 1418:200–9.
12. Jirovetz L, Buchbauer G, Ngassoum MB, Geissler M. 2002. Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction-gas chromatography, solid-phase microextraction-gas chromatography-mass spectrometry and olfaction. J Chrom A 976:265–75.
13. Kapoor IPS, Singh B, Singh G, de Heluani CS, de Lampasona MP, Catalan CAN. 2009. Chemistry and in vitro antioxidant activity of volatile oil and oleoresings of black pepper (Piper nigrum). J Agric Food Chem 57:5358–64.
14. Lawless LJR, Hottenstein A, Ellingsworth J. 2012. The McCormick spice wheel: a systematic and visual approach to sensory lexicon development. J Sens. Stud. 27:37–47.
15. Leistritz W. 1997. Methods of bacterial reduction in spices. In ACS Symposium Series 660, pp. 7–10. DOI:10.1021/bk-1997-0660.ch002.
16. Little C, Omotoye R, Mitchell R. 2003. The microbiological quality of ready-to-eat foods with added spices. Intl J Environ Health Res 13(1):31–42.
17. Meilgaard MC, Civille GV, Carr BT. 2007. Sensory evaluation techniques. 4th ed. New York: CFC Press. 464 p.
18. Meilgaard MC, Civille GV, Carr BT. 2016. Sensory evaluation techniques. 5th ed. New York: CRC Press. 600 p.
19. Modlich G, Weber H. 1993. Comparison of various methods by sterilization of herbs and spices - Microbiological and sensory aspects. Fleischwirtschaft 73(3):337–42.
20. Newkirk J. 2016. Inactivition of Salmonella enterica and Enterococcus faecium on whole black peppercorns and cumin seeds using steam and ethylene oxide fumigation. M.S. thesis [Ponder M, advisor]. Virginia Tech, Blacksburg, 78 pp.
21. Peter KV. 2001. Handbook of herbs and spices. Vol 1. Boca Raton, Fla.: Woodhead Publishing. 334 p.
22. Ravi R, Prakash M, Bhat KK. 2013. Characterization of aroma active compounds of cumin (Cumin cyminum L.) by GC-MS, e-nose, and sensory techniques. Intl J Food Prop 16(5):1048–58.
23. Rice S, Koziel JA. 2015. The relationship between chemical concentration and odor activity value explains the inconsistency in making comprehensive surrogate scent training tool representative of illicit drugs. Forensic Sci Intl 257:257–70.
24. Rico CW, Kim G-R, Ahn J-J, Kim H-K, Furuta M, Kwon J-H. 2010. The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.). Food Chem 119(3):1012–6.
25. Sahana K, Nagarajan S, Rao LJM. 2011. Cumin (Cuminum cyminum L.) seed volatile oil: Chemistry and role in health and disease prevention. In: Preedy VR, Watson RR, Patel VB, editors. Nuts & seeds in health and disease prevention. New York: Elsevier. p 417–27.
26. Schweiggert U, Carle R, Schieber A. 2007. Conventional and alternative processes for spice production—a review. Trends Food Sci Technol 18(5):260–8.
27. Sowbhagya HB. 2013. Chemistry, technology, and nutraceutical functions of cumin (Cuminum cyminum L): an overview. Crit Rev Food Sci Nutr 53:1–10.
28. Suhaj M, Rácová J, Polovka M, Brezová V. 2006. Effect of γ-irradiation on antioxidant activity of black pepper (Piper nigrum L.). Food Chem 97(4):696–704.
29. Tainter DR, Grenis AT. 2001. Spices and seasonings. A food technology handbook. 2nd ed. New York: Wiley-VCH.
30. Vajdi M, Pereira RR. 1973. Comparative effects of ethylene oxide, gamma irradiation and microwave treatments on selected spices. J Food Sci 38(5):893–5.
31. Weiss EA. 2002. Umbelliferae. In: Spice crops. Wallingford, UK: CAB International. p 261–8.
32. Zachariah TJ, Parthasarathy VA. 2008. Black pepper. In: Parthasarathy VA, Chempakam B, Zachariah TJ, editors. Chemistry of spices. Cambridge, MA: CABI Pub. p 21–40.