Dry pasteurization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Inactivation of Salmonella Typhimurium and Aspergillus flavus considering quality degradation kinetics

Shirkole, Shivanand S.; Mujumdar, Arun S.; Jayabalan, R.; Sutar, Parag Prakash

doi:10.1016/j.foodchem.2020.128012

Cited by 16 publications

(6 citation statements)

References 37 publications

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“…Wei et al [19] found that with a microwave power of 600 W, an extraction time of 6 min, a liquid to material ratio of 10: 1 ml / g, and an extraction temperature of 85 ° C, the maximum yield of polysaccharides and antioxidants from sea buckthorn berries can be achieved. Depending on the goals set, the microwave power and exposure time, voltage, at which drying and disinfection of the product is ensured, are selected [20][21][22][23]. Combined processing of microwave-infrared heating of plant raw materials leads to a sharp reduction in pathogenic microflora [22].…”

Section: Introductionmentioning

confidence: 99%

“…Depending on the goals set, the microwave power and exposure time, voltage, at which drying and disinfection of the product is ensured, are selected [20][21][22][23]. Combined processing of microwave-infrared heating of plant raw materials leads to a sharp reduction in pathogenic microflora [22]. Microwave processing can become an alternative to thermal heating and boiling of a prepared mixture of components in the water solution for the production of jelly.…”

Section: Introductionmentioning

confidence: 99%

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Implementation of a differentiated approach to the use of microwaves processing in the production of gelatin jellies

2021

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The market for jelly products based on natural raw materials is promising and is constantly expanding. For the production of gelatin jellies based on extracts from berry press residues, microwave technology was used, which made it possible to exclude the operation of swelling of gelatin for renaturation of proteins. The differentiated approach to the use of microwaves in the production of gelatin jellies influenced the technological parameters (time of heating the recipe mixture in a microwave oven; time of formation of the gelatin jellies structure upon cooling) and quality characteristics (plasticity, antioxidant activity). The absence of the gelatin swelling operation increased the microwave processing by 30-50% and the gelatin jellies structure formation time increased by 20-30%, depending on the volume of the recipe mixture for processing and the weight of the finished product. Microwave processing increased the plasticity and antioxidant activity of gelatin jellies, which depended on the type of berry press residues used for extracts. The higher the antioxidant activity values (DPPH & FRAP) of gelatin jellies were, the more their deformation values decreased. Gelatin jellies based on extract from blueberry press residues had the highest antioxidant activity and the lowest deformation values, while retaining their shape.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Implementation of a differentiated approach to the use of microwaves processing in the production of gelatin jellies

2021

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“…Given the observed serovar-specific survival of Salmonella in black pepper, it is possible that Salmonella survival in paprika may also be serovar-specific. Salmonella serovars Saint Paul, Javiana, and Rubislaw were isolated from paprika and paprika products associated with an outbreak (Lehmacher et al, 1995), and S. Typhimurium in paprika was studied under controlled laboratory conditions (Shankarrao Shirkole et al, 2021). However, the majority of Salmonella serovars have not been studied, and it is likely that a differential response to the low moisture and phytochemicals present in paprika could affect survival.…”

Section: Discussionmentioning

confidence: 99%

Changes in the genomes and methylomes of three Salmonella enterica serovars after long-term storage in ground black pepper

et al. 2022

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Low moisture foods (LMFs) have traditionally been recognized as safe for consumption, as most bacteria require higher water content to grow. However, outbreaks due to LMF foods are increasing, and the microbial pathogen Salmonella enterica is frequently implicated. S. enterica can survive in LMFs for years, but few serovars have been studied, and the mechanisms which underlie this longevity are not well understood. Here, we determine that S. enterica serovars S. Tennessee, S. Anatum, and S. Reading but not S. Oranienburg can survive in the ground black pepper for 6 years. S. Reading was not previously associated with any LMF. Using both Illumina and Pacific Biosciences sequencing technologies, we also document changes in the genomes and methylomes of the surviving serovars over this 6-year period. The three serovars acquired a small number of single nucleotide polymorphisms (SNPs) including seven substitutions (four synonymous, two non-synonymous, and one substitution in a non-coding region), and two insertion-deletions. Nine distinct N6-methyladenine (m6A) methylated motifs across the three serovars were identified including five which were previously known, Gm6ATC, CAGm6AG, BATGCm6AT, CRTm6AYN6CTC, and CCm6AN7TGAG, and four novel serovar-specific motifs, GRTm6AN8TTYG, GAm6ACN7GTA, GAA m6ACY, and CAAm6ANCC. Interestingly, the BATGCAT motif was incompletely methylated (35–64% sites across the genome methylated), suggesting a possible role in gene regulation. Furthermore, the number of methylated BATGCm6AT motifs increased after storage in ground black pepper for 6 years from 475 to 657 (S. Tennessee), 366 to 608 (S. Anatum), and 525 to 570 (S. Reading), thus warranting further study as an adaptive mechanism. This is the first long-term assessment of genomic changes in S. enterica in a low moisture environment, and the first study to examine the methylome of any bacteria over a period of years, to our knowledge. These data contribute to our understanding of S. enterica survival in LMFs, and coupled with further studies, will provide the information necessary to design effective interventions which reduce S. enterica in LMFs and maintain a healthy, safe food supply.

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“…A similar decrease in antioxidant activity was also observed for sweet pepper dried using a solar dryer or hot air oven, which was suggested to be due to decreased ascorbic acid content in the dried peppers (Speranza et al., 2019). However, unlike in hot air oven drying or solar drying, drying using microwave heating at a higher temperature and at a higher power level improved the antioxidant activity of pepper, which suggested the effectiveness of microwave heating as a nonthermal treatment for pepper drying and preservation (Kim et al., 2019; Salamatullah et al., 2022; Shirkole et al., 2021). Further, in another study by Rybak et al.…”

Section: Factors Influencing Antioxidant Activity Of Peppermentioning

confidence: 99%

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

Sanatombi

2023

Comp Rev Food Sci Food Safe

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The use of natural food items as antioxidants has gained increasing popularity and attention in recent times supported by scientific studies validating the antioxidant properties of natural food items. Peppers (Capsicum spp.) are also important sources of antioxidants and several studies published during the last few decades identified and quantified various groups of phytochemicals with antioxidant capacities as well as indicated the influence of several pre-and postharvest factors on the antioxidant capacity of pepper. Therefore, this review summarizes the research findings on the antioxidant activity of pepper published to date and discusses their potential health benefits as well as the factors influencing the antioxidant activity in pepper. The major antioxidant compounds in pepper include capsaicinoids, capsinoids, vitamins, carotenoids, phenols, and flavonoids, and these antioxidants potentially modulate oxidative stress related to aging and diseases by targeting reactive oxygen and nitrogen species, lipid peroxidation products, as well as genes for transcription factors that regulate antioxidant response elements genes. The review also provides a systematic understanding of the factors that maintain or improve the antioxidant capacity of peppers and the application of these strategies offers options to pepper growers and spices industries for maximizing the antioxidant activity of peppers and their health benefits to consumers. In addition, the efficacy of pepper antioxidants, safety aspects, and formulations of novel products with pepper antioxidants have also been covered with future perspectives on potential innovative uses of pepper antioxidants in the future.

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Dry pasteurization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Inactivation of Salmonella Typhimurium and Aspergillus flavus considering quality degradation kinetics

Cited by 16 publications

References 37 publications

Implementation of a differentiated approach to the use of microwaves processing in the production of gelatin jellies

Implementation of a differentiated approach to the use of microwaves processing in the production of gelatin jellies

Changes in the genomes and methylomes of three Salmonella enterica serovars after long-term storage in ground black pepper

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

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