An innovative process for the production of spices through immediate thermal treatment of the plant material

Schweiggert, Ute; Mix, Klaus; Schieber, Andreas; Carle, Reinhold

doi:10.1016/j.ifset.2004.11.006

Cited by 42 publications

(53 citation statements)

References 23 publications

(26 reference statements)

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“…Now days HPLC is turned as the most acceptable technique for carotenoid separation and analysis. RP-HPLC with both isocratic and gradient mobile phase is frequently used for the analysis of carotenoids (Breithaupt and Schwack 2000;Schweiggert et al 2005b). However reports demonstrating the application of normal phase HPLC for the separation of carotenoids are also seen in literature (Collera-Zúñiga et al 2005;Cacciola et al 2012).…”

Section: Separation Detection and Quantificationmentioning

confidence: 99%

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

et al. 2014

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Carotenoids are increasingly drawing the attention of researchers as a major natural food color due to their inherent nutritional characteristics and the implicated possible role in prevention and protection against degenerative diseases. In this report, we review the role of red pepper as a source for natural carotenoids. The composition of the carotenoids in red pepper and the application of different methodologies for their analysis were discussed in this report. The stability of red pepper carotenoids during post-harvest processing and storage is also reviewed. This review highlights the potential of red pepper carotenoids as a source of natural food colors and also discusses the need for a standardized approach for the analysis and reporting of composition of carotenoids in plant products and designing model systems for stability studies.

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Section: Separation Detection and Quantificationmentioning

confidence: 99%

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

et al. 2014

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“…Del pimentón se aíslan preferentemente hongos como Aspergillus glaucus y A. restrictus, pero también se encuentran con frecuencia A. flavus, A. ochraceus, A. nomius y A. parasiticus, algunas de cuyas cepas forman aflatoxina (Schweiggert et al, 2005a). Las aflatoxinas de pimentón son de tipo B 1 , B 2 , G 1 , G 2 -y los niveles totales normales están en torno a 1.7-7.1 ng:g -1 determinadas según la norma europea prEN14132 o de la AOAC (Gilbert & Anklan, 2002), o la UNE EN 14123:2004.…”

Section: Seguridad Y Calidad Peligros Y Puntos Críticos Del Procesounclassified

“…También son serios problemas Staphylococcus aureus, Bacillus cereus y es-pecies de Salmonella y microorganismos sulfitorreductores esporulados anaerobios (Clostridium perfringens sobre todo), aunque prácticamente están ausentes al esterilizarse las muestras (Osa et al, 1987;Salmerón et al, 1990;Schweiggert et al, 2005a). Otras bacterias esporuladas anaerobias y levaduras también pueden encontrarse en el pimentón (Schweiggert et al, 2005a). Además de las esporas de los géneros Bacillus y Clostridium, las especias pueden contener bacterias no esporuladas de los géneros Streptococcus, Pseudomonas, Flavobacterium, Achromobacter, Klebsiella, Serratia y otros.…”

Section: Seguridad Y Calidad Peligros Y Puntos Críticos Del Procesounclassified

The traditional Spanish paprika processing in the Murcia Region and possible innovations

Fernández-Trujillo¹,

Escarabajal²

2006

Grasas y Aceites

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El proceso de elaboración tradicional del pimiento en la Región de Murcia está regulado oficialmente por la Denominación de Origen "Pimentón de Murcia". Consta de operaciones unitarias de recolección, secado de la cáscara al Sol o con aire caliente, desrabado y desbinzado, trituración grosera, molturación, transmisión, granulado y mezclado, esterilizado, envasado y conservación refrigerada. Se describen detalles de los requerimientos técnicos de las operaciones. Posteriormente se revisan los atributos de calidad y riesgos del producto y del proceso, y mejoras tecnológicas recientemente propuestas para el proceso. Las innovaciones posibles incluyen diseño higiénico de proceso y producto, el uso de flujo de nitrógeno en el transporte y almacenamiento de la cáscara pretriturada, pretratamientos térmicos previos a la molienda, aplicación de altas presiones hidrostáticas o pulsos eléctricos de alta intensidad, irradiación, secado (deshidratación osmótica, liofilización), mezclado y aplicación de recubrimientos, o envasado en atmósfera modificada. PALABRAS-CLAVE: Envasado -Esterilización -Molturación -Pimentón -Procesado industrial -Secado SUMMARY The traditional Spanish paprika processing in the Murcia Region and possible innovationsThe traditional method of Spanish paprika processing in the Murcia Region is under the official category Denomination of Origin "Paprika of Murcia". The process consists basically in manual harvesting the fruit in full ripe stage, drying, removing the peduncle and seeds, hammer and stone milling for crushing and grinding, transmission, mixing and granulating, sterilization, packaging and refrigerated storage. The details about the paprika processing operations are reported. In a second part the main control points of paprika processing, paprika quality traits and risks are also mentioned. The innovations proposed for paprika processing and unit operations in the literature include application of hygienic food processing design, paprika processing in a nitrogen flow, heat pretreatments before grinding or applied to shredded pepper, high hydrostatic pressure or high intensity electrical field pulse, irradiation, osmotic dehydration, lyophilization, mixing and coating, and modified atmosphere packaging.

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“…Toxinproducing microbial contaminants are often the cause of these adverse effects. Therefore, it is important to identify the microbial contaminants of herbal tea products as indicators of safety and quality (Schweiggert et al 2005), and to develop methods of control.…”

Section: Introductionmentioning

confidence: 99%

“…Amongst the several microbial control methods described in the literature for plant material and food products including irradiation (Crawford and Ruff 1996) and ozonation (Najafi and Khodaparast 2009), steam pasteurization (Schweiggert et al 2005) is preferred as a cost-effective method which is able to ensure the microbial safety and efficacy of the resulting product.…”

Section: Introductionmentioning

confidence: 99%

Identification of bacterial species on Lippia multiflora herbal tea leaves and the influence of steam pasteurization

Arthur

Cameron

Joubert

et al. 2010

World J Microbiol Biotechnol

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The consumption of herbal teas is an increasing phenomenon among tea consumers globally. Some of these herbal teas are not pre-treated to reduce their microbial load before consumption, and thus constitute a health risk to consumers. In this study, the effect of steam pasteurization, at [99°C for 2.5 min, on the microbial load of Lippia multiflora herbal tea leaves was evaluated. Microbial enumeration was conducted on potato dextrose agar, plate count agar, violet red bile agar, yeast peptone dextrose agar, and DeMan-Rogosa-Sharpe agar. Morphologically distinct colonies were isolated, sub-cultured and their Gram reaction recorded. These bacteria were identified to the species level using 16S ribosomal DNA sequence data. Most of the bacteria identified belonged to the genus Bacillus. One species each from the genera Pantoea and Kocuria was also identified, but only the Bacillus species survived the steam pasteurization treatment. Coliform bacteria detected prior to pasteurization were not detected after the steam treatment. Steam pasteurization reduced the microbial load from 10 4 to 10 2 c.f.u.g -1 and it is potentially an effective method to treat L. multiflora herbal teas prior to consumption. It is important to note that the steam treatment should complement good agricultural and hygienic practices rather than replace them, as some bacteria can survive this treatment.

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An innovative process for the production of spices through immediate thermal treatment of the plant material

Cited by 42 publications

References 23 publications

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

The traditional Spanish paprika processing in the Murcia Region and possible innovations

Identification of bacterial species on Lippia multiflora herbal tea leaves and the influence of steam pasteurization

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