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

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• 作者：Catherine K. Waje ; Hyun-Ku Kim ; Kyong-Su Kim ; Setsuko Todoriki ; Joong-Ho Kwon
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：June 25, 2008
• 年：2008
• 卷：56
• 期：12
• 页码：4592 - 4596
• 全文大小：100K
• 年卷期：v.56,no.12(June 25, 2008)
• ISSN：1520-5118

文摘

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 °C enhanced the microbial quality and minimized the loss of piperine content in ground black peppers.