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Preservation of red pepper flakes using microwave‐combined cold plasma treatment
Author(s) -
Kim Jung Eun,
Oh Yeong Ji,
Song Ah Young,
Min Sea C
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9336
Subject(s) - pepper , spore , food science , aspergillus flavus , ascorbic acid , bacillus cereus , capsaicin , inoculation , chemistry , botany , horticulture , biology , bacteria , biochemistry , genetics , receptor
BACKGROUND Red pepper flakes are often contaminated with various microorganisms; however, any technologies aiming to decontaminate the flakes should also maintain their quality properties. This study investigated the effect of microwave‐combined cold plasma treatment (MCPT) at different microwave power densities on microbial inactivation and preservation of red pepper flakes. Red pepper flake samples inoculated with spores of Bacillus cereus or Aspergillus flavus and without inoculation were subjected to MCPT at 900 W for 20 min at either low microwave power density (LMCPT, 0.17 W m −2 ) or high microwave power density (HMCPT, 0.25 W m −2 ). RESULTS The numbers of B. cereus and A. flavus spores on red pepper flakes after LMCPT and HMCPT were initially reduced by 0.7 ± 0.1 and 1.4 ± 0.3 log spores cm −2 and by 1.5 ± 0.3 and 1.5 ± 0.2 log spores cm −2 respectively and remained constant for 150 days at 25 °C. Immediately after HMCPT, the concentrations of capsaicin and ascorbic acid in the flakes were significantly lower than in untreated samples; however, no difference in concentration was detected during storage. Neither LMCPT nor HMCPT affected the antioxidant activity or color of the flakes during storage. LMCPT also did not affect the sensory properties and the concentrations of capsaicin and dihydrocapsaicin of the flakes, indicating its suitability in preserving their quality properties. CONCLUSION MCPT may provide an effective non‐thermal treatment for food preservation which can improve the microbial safety and stability of red pepper flakes while maintaining intact their qualitative properties. © 2018 Society of Chemical Industry