Physicochemical and microbiological qualities of steamed and irradiated ground black pepper (Piper nigrum L.).
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 the proximate composition, functional components, color, and sensory attributes of the spice. Steamed peppers appeared darker, and a considerable decrease in the piperine content was observed after treatment and storage. This study illustrates that irradiation is a better decontamination method than steam treatment in eliminating microorganisms without apparently affecting the quality of the powdered spice. Storage at 4 degrees C enhanced the microbial quality and minimized the loss of piperine content in ground black peppers.
Department of Food Science and Technology, Kyungpook National Univeristy, Daegu 702-701, Korea.
Catherine K
CK
Waje
Hyun-Ku
HK
Kim
Kyong-Su
KS
Kim
Setsuko
S
Todoriki
Joong-Ho
JH
Kwon
D000470:Alkaloids / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D052117:Benzodioxoles / Q000032:analysis; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003080:Cold Temperature; D003666:Decontamination / Q000379:methods; D005514:Food Irradiation; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D029222:Piper nigrum / Q000737:chemistry* / Q000382:microbiology* / Q000528:radiation effects; D010880:Piperidines / Q000032:analysis; D053284:Polyunsaturated Alkamides / Q000032:analysis; D012677:Sensation; D013227:Steam
D000470:Alkaloids; D000975:Antioxidants; D052117:Benzodioxoles; D010880:Piperidines; D053284:Polyunsaturated Alkamides; D013227:Steam; C008922:piperine