Effects of UV-C Irradiation on the Quality of Sunsik and Misutkaru during Storage

Chun, Ho Hyun; Kim, Ju Yeon; Kim, Hyun Jin; Song, Kyung Bin

doi:10.3746/jfn.2009.14.3.226

Cited by 10 publications

(3 citation statements)

References 13 publications

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“…in food products (e.g., soups, cooked or stewed dishes, sauces) which can provide good conditions for the growth of these microorganisms; B. cereus, has also been shown to cause food poisoning in consumers [15]. It was also reported that B. cereus was considered as the main pathogenic microorganism detected in red pepper powder [3,16,17]. Red pepper powder is of agricultural origin and is therefore generally contaminated by this bacterium during the cultivation, drying, grinding, and storage processes.…”

Section: Discussionmentioning

confidence: 99%

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Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on Reduction of <em>Bacillus cereus</em> in Red Pepper Powder

Jeon¹,

Choi²,

Kim³

et al. 2019

Preprint

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The synergistic efficacy of combined treatment mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 11778) was inoculated onto red pepper powder and then treated with MH (60 ℃ for 5-20 min) and DBD plasma (5-20 min). Treatment with MH and DBD plasma alone for 5~20 min resulted in reductions of 0.23~1.43 and 0.12~0.96 log CFU/g, respectively. Combined treatment with MH and DBD plasma was the most effective at reducing B. cereus counts on red pepper powder and resulted in log-reductions of ≥ 6.0 log CFU/g. The largest synergistic values (4.24-4.42 log) against B. cereus in red pepper powder were obtained by the combination of 20 min MH and 5~15 min DBD plasma. Hunter color ‘‘L’’, ‘‘a’’, and ‘‘b’’ values of the combination-treated samples were not significantly different from those of non-treated samples. Also, no significant (p > 0.05) differences in pH values between samples were observed. Therefore, these results suggest that the combination of MH treatment and DBD plasma can be potentially utilized in the food industry to effectively inactivate B. cereus without incurring quality deterioration of red pepper powder.

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Section: Discussionmentioning

confidence: 99%

“…The use of contaminated red pepper powder in a food can lead to rapid spoilage. In a study by Chun et al (2009) [3], the contamination level in red pepper powder was 6.72 and 6.57 log CFU/g for aerobic bacteria and Bacillus cereus, respectively.…”

Section: Introductionmentioning

confidence: 98%

Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on Reduction of <em>Bacillus cereus</em> in Red Pepper Powder

Jeon¹,

Choi²,

Kim³

et al. 2019

Preprint

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show abstract

“…Various treatments have been used to inactivate B. cereus vegetative cells or spores on peppers. The UV‐C treatment (108 kJ/m 2 ) of red pepper powder can decrease the population of B. cereus vegetative cells by approximately 1 log colony forming unit (CFU)/g (Chun and others ). Houška and others () used dry heat to remove B. cereus spores and vegetative cells from rice; 1 h of treatment at 120 °C successfully eliminated the organisms.…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Bacillus cereus Spores on Red Chili Peppers Using a Combined Treatment of Aqueous Chlorine Dioxide and Hot‐Air Drying

Kim

Lee

Ryu

et al. 2017

Journal of Food Science

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The effect of a combined treatment using aqueous chlorine dioxide (ClO ) and hot-air drying to inactivate Bacillus cereus spores on red chili peppers was evaluated. Ten washed and dried pepper samples, each comprising half of a single pepper (Capsicum annuum L.), were inoculated with B. cereus spore suspension. The inoculated samples were washed with sodium hypochlorite (NaOCl; 50, 100, or 200 μg/mL) or ClO (50, 100, or 200 μg/mL) solution for 1 min and then air-dried (25 ± 1 °C, 47 ± 1% relative humidity), which was followed by drying with hot air at 55 °C for up to 48 h. The spore populations on the samples were enumerated and their a and chromaticity values were measured. The spore numbers immediately after treatment with NaOCl and ClO were not significantly different. A more rapid reduction in spore numbers was observed in the samples treated with ClO than those treated with NaOCl during drying. A combined treatment of ClO and hot-air drying significantly reduced the spore populations to below the detection limit (1.7 log CFU/sample). B. cereus spores on chili peppers were successfully inactivated by washing with ClO solution followed by hot-air drying whereas the pepper color was maintained.

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Effects of Dietary Supplementation with a Compound Composed of Caffeine, Capsaicin, Sesamine, L-Carnitine, Banaba and Lotus on Human Autonomic Nervous System Activity and Lipid Oxidation

Kang¹,

Shin

2009

JFN

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This study was conducted to determine if supplementation with a compound composed of caffeine (50 mg), capsaicin (75 mg), sesamine (30 mg), L-carnitine (300 mg), banaba (50 mg) and lotus (10 mg) enhanced human autonomic nervous activities (ANS) associated with thermogenic sympathetic activity and fat utilization. Ten healthy college males (21.2±1.0 yr) volunteered for this experiment. Autonomic nervous activities associated with energy metabolism were examined at 30 min intervals for a total of 120-min while at rest and every 5-min during exercise at 50% of the ventilation threshold before and after intake of the compound or placebo with 100 ml of water for 10 days. In addition, heart rate variability power spectral analysis was used to assess human autonomic nervous activities. The results indicated that there were no significant differences in heart rate during rest and exercise among trials. Furthermore, the autonomic nervous activity tended to increase after 10-days of consumption of the test compounds during the experimental period, but the differences did not reach statistical significance. However, before and after the compound test trial there was a significantly higher respiratory gas exchange ratio (rest 0: 0.83±0.01 vs. rest 3: 0.89±0.02, p<0.05), carbohydrate oxidation (CHO) rate (rest 0: 44.57±5.83 vs. rest 2: 63.86±5.91%, p<0.05) and a lower fat oxidation rate (rest 0: 55.43±5.83 vs. rest 2: 36.14±5.91%, p<0.05. In conclusion, the results of the present study suggested that the compound composed of caffeine, capsaicin, sesamine, L-carnitine, banaba and lotus components that was evaluated in this study did not induce a significant increase in human autonomic nervous activities or lipolysis, even though the individual components have been reported to induce increased fat oxidation.

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Effects of UV-C Irradiation on the Quality of Sunsik and Misutkaru during Storage

Cited by 10 publications

References 13 publications

Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on Reduction of <em>Bacillus cereus</em> in Red Pepper Powder

Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on Reduction of <em>Bacillus cereus</em> in Red Pepper Powder

Inactivation of Bacillus cereus Spores on Red Chili Peppers Using a Combined Treatment of Aqueous Chlorine Dioxide and Hot‐Air Drying

Effects of Dietary Supplementation with a Compound Composed of Caffeine, Capsaicin, Sesamine, L-Carnitine, Banaba and Lotus on Human Autonomic Nervous System Activity and Lipid Oxidation

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