Changes induced in spice paprika powder by treatment with ionizing radiation and saturated steam

Kispeter, J.; Bajusz-Kabok, K.; Fekete, M. A. R. de; Szabó, Gábor; Fodor, Elfrieda; Pali, Tchaa

doi:10.1016/s0969-806x(03)00163-4

Cited by 22 publications

(15 citation statements)

References 8 publications

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“…As it is clear, the integral EPR intensity of gamma-radiation induced radical species is significantly related to the gamma-radiation dose, and can be well fitted using the model of saturation curve. On the other hand, it is also demonstrated that the lifetimes of gamma-radiation induced radicals are limited, as a substantial decline of integral EPR intensity was observed, in good agreement with previously published data on gamma-radiated plant materials (Yordanov et al 1998;Kispéter et al 2003;Bayram & Delincée 2004;Yordanov & Aleksieva 2004;Polovka et al 2006;. We have found that the storage interval after the radiation treatment influenced only the EPR spectra of the irradiated samples, while that of reference remained unchanged.…”

Section: Epr Investigationsupporting

confidence: 91%

“…The application of gamma-radiation on oregano samples led to the formation of additional EPR signals -(i) anisotropic triplet (A ⊥ = 0.85 mT, A  = 0.7 mT; g ⊥ = g  = 2.0061; λB pp = 0.67 mT) attributed to carbohydrate radical structures ( Vanhaelewyn et al 2000;Korkmaz & Polat 2001) and (ii) anisotropic triplet (A ⊥ = 3.0 mT, A  = 1.8 mT; g ⊥ = 2.0060, g  = 2.0050; λB pp = 1.2 mT previously attributed to "cellulose" radical species (Yordanov et al 1998;Kispéter et al 2003;Bayram & Delincée 2004;Yordanov & Aleksieva 2004). However, the EPR signal of "cellulose" radical species, which the European Committee for Standardization (CEN) in EN 1787:2000 declared as a marker of gamma-irradiation of natural cellulose-containing materials, is minimal (CEN 2000.…”

Section: Epr Investigationmentioning

confidence: 92%

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The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)

Horváthová¹,

Suhaj²,

Polovka³

et al. 2007

Czech J. Food Sci.

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The influence of various gamma-radiation dose absorptions on oregano (<i>Origanum vulgare</i> L.) solid samples was monitored by means of electron paramagnetic resonance (EPR) spectroscopy. Further, the antioxidant activity of oregano methanol/water extracts was characterised using DPPH (1,1-diphenyl-2-picrylhydrazyl free radical); thiobarbituric acid reactive substances (TBARS); ferric reducing power (FRP); and total content of phenolic compounds (TPC) assays. EPR spectroscopy was used for the investigation of the influence of the absorbed dose on the character of the paramagnetic structures formed, as well as for their thermal stability and life-time characterisation. EPR spectrum of the reference (non-irradiated) sample represents a broad singlet line with unresolved hyperfine splitting, attributable to Mn(II) ions, upon which the additional sharp EPR signal (g = 2.0022, ΔB<sub>pp</sub> ≈ 1 mT) is superimposed, assigned to stable semiquinone radicals produced by the oxidation of polyphenolic compounds present in plants. The additional paramagnetic structures of different origin (mostly of cellulose and carbohydrate), possessing diverse thermal stability and life-time, were identified in the gamma-irradiated samples. Immediately after irradiation, a statistically significant increase was observed of the TBARS values and the total content of phenolic compounds in methanol/water oregano extract. The alterations of the antioxidant properties of oregano extracts with the time after the radiation treatment were also monitored. A substantial time-dependent decrease of antioxidant activity was observed, probably as a result of storage, with both irradiated and non-irradiated oregano samples, as obvious from the ferric reducing power test and the content of total phenolic substances. The influence of irradiation and subsequent storage of oregano samples on the DPPH radical-scavenging ability was only negligible.

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Section: Epr Investigationsupporting

confidence: 91%

Section: Epr Investigationmentioning

confidence: 92%

The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)

Horváthová¹,

Suhaj²,

Polovka³

et al. 2007

Czech J. Food Sci.

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“…This may have been due to the enhanced availability of pigments released from the binding matrix with other components upon irradiation at a specific absorbed dose. Similar results were previously observed in black peppercorns irradiated at 10 kGy using a 60 Co gamma irradiator with a dose rate of 2.5 kGy h −1 , and steam sterilization of the same and paprika also reduced the levels of soluble pigments . However, unlike other phytosanitary treatments, irradiation does not cause deleterious effects to the chemical components of the plant material.…”

Section: Resultssupporting

confidence: 86%

“…Similar results were previously observed in black peppercorns irradiated at 10 kGy using a 60 Co gamma irradiator with a dose rate of 2.5 kGy h −1 , and steam sterilization of the same and paprika also reduced the levels of soluble pigments. 16,21 However, unlike other phytosanitary treatments, irradiation does not cause deleterious effects to the chemical components of the plant material. The chlorophyll and carotenoid contents of dried and roasted lavers are presented in Figs 3 and 4.…”

Section: Irradiation Of Lavers With E-beammentioning

confidence: 99%

Storage stability of soluble pigments, chlorophylls, and carotenoids in electron‐beam‐irradiated edible lavers (Porphyra umbilicalis) with impact on microbial safety and sensory characteristics

et al. 2019

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BACKGROUND In this study, we investigated whether electron beam (e‐beam) irradiation can inactivate microbial populations, including aerobic bacteria plate count, fungi, and coliforms, in two types of lavers (dried and roasted). The impact of e‐beam doses of 4 and 7 kGy on microbial populations, color values, total soluble pigments, chlorophylls, and carotenoid content immediately and after storage at 4, 15, 25, and 35 °C for 4, 8, and 12 weeks was also evaluated. RESULTS The initial microbial load of approximately 106 and 105 CFU g−1 in both dried and roasted lavers was reduced to 104 and 101 CFU g−1, respectively, after irradiation at 7 kGy. No further proliferation was observed in irradiated dried lavers during 4 weeks of storage at 4 and 15 °C. When stored at low temperature, the shelf‐life was extended for up to 12 weeks in 7 kGy irradiated dried and roasted lavers. High amounts of soluble pigments and carotenoids were observed during storage in the 7 kGy irradiated dried laver samples at the end of 12 weeks irrespective of temperature. Although the chlorophyll content decreased under the storage conditions, it was comparatively stable in the 7 kGy‐irradiated dried laver. Maximum degradation of color was observed in laver samples subjected to the roasting process. CONCLUSION Overall, this study indicated that e‐beam irradiation of laver at 7 kGy maintains microbial safety as well as quality attributes during storage for up to 12 weeks. Further, dried laver had more essential compounds than roasted laver. © 2019 Society of Chemical Industry

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“…Applying a Hungarian milling technique, Horváth&Halász-Fekete (2005) demonstrated that the particle size exerts a significant influence on all three colouring characteristics of powders made from Hungarian, South African and South American paprika. Kispéter et al (2003) investigated the influence exerted on the colour by saturated steam used for germ reduction. In the case of Korean cultivars, no significant change in colour characteristics was detected when the moisture content varied between 10% and 15% (Chen et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Analysis of change of the colour parameters of paprika powder with different added oleoresin

Horváth¹

2013

Anal. Tech. Szeged.

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The instrumental colour measurement isn’t used in course of the making and the qualification of the paprika powder, although the colour is the most important sense property of its. Paprika is also used as a natural food colour. The colour of paprika powder is very important too, because the consumer concludes its colouring power based on its colour. The colouring power is determined by quality and quantity of colouring agent of paprika squarely. The colour of the powder is influenced by its particle size, oil content and moisture content and first of all the colour agent content.We investigated how the colour agent content increasing influences the colour characteristics of paprika powders. The L*, a*, b* colour coordinates defined in the CIELab colour space were applied for the colour characterization. The measurements were carried out using a Minolta CR-300 tristimulus colour analyser.We loosed the colour agent from the paprika powder samples using acetone. The colour agent content of obtained samples was less than 10 ASTA units. After different quantity of oleoresin ( 0.0186 g, 0.0461 g, 0.0626 g, 0.0953 g, 0.3500 g, 0.6399 g) was added to samples of 10 g of powder. The colour characteristics and colour agent content of these samples were determined. The relation between colour agent content and colour coordinates was analysed using regression analysis and the colour differences ΔE*ab were determined between samples with different colour agent content.The results depicted that L* lightness coordinate decreased with increasing colour agent content, the points fitted on a reciprocal function with a significant correlation ( p=0.01). In the case of a* redness coordinate the points fitted on a saturation function (0.01), the redness coordinate didn’t change above 129 ASTA units. The b* yellowness coordinate increased to 97 ASTA units, then decreased, the points fitted on a second degree function with a significant correlation (p=0.01). The function has maximum at 97.17 ASTA units; the maximum value was 25.22 coordinate units. The value of hue angle (hoab) progressively decreased while the colour agent content was added. The C*ab chroma increased to 121 ASTA units, then decreased, the points fitted on a second degree function with a significant correlation (p=0.01). It depicts, that the colour of powder became more red and darker as the colour agent content increased. The colour differences ΔE*abcalculated between samples with different colour agent content were smaller above 130 ASTA units. It shows that the rate of the change of the paprika powders colour was smaller while the colour agent content increased.

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Changes induced in spice paprika powder by treatment with ionizing radiation and saturated steam

Cited by 22 publications

References 8 publications

The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)

The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)

Storage stability of soluble pigments, chlorophylls, and carotenoids in electron‐beam‐irradiated edible lavers (Porphyra umbilicalis) with impact on microbial safety and sensory characteristics

Analysis of change of the colour parameters of paprika powder with different added oleoresin

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