Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes

Woldemariam, Henock Woldemichael; Kießling, Martina; Emire, Shimelis Admassu; Teshome, Paulos Getachew; Toepfl, Stefan; Aganovic, Kemal

doi:10.1016/j.ifset.2020.102588

Cited by 27 publications

(23 citation statements)

References 54 publications

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“…However, most data points were fluctuating around ∆E values in the range of 1-2. Similar, but slightly lower color changes (∆E of up to 1.24) were reported by Woldemariam et al (2021) for red pepper decontaminated with high energy electron beam (5 MeV, 30 kGy). For the same spice, Kyung et al (2019) found maximum color changes characterized by ∆E-values of 3.68 and 1.81 for treatments with an absorbed dose of 3 kGy, using high energy electron beam and gamma irradiation, respectively.…”

Section: Color Changes Of Spices Over Storage Timesupporting

confidence: 80%

“…For rosemary, a slight enhancement of antioxidant activity has been reported (Pérez et al, 2007). In terms of high energy electron beam (5 MeV), Woldemariam et al (2021) reported a significant reduction of the antioxidant activity (7%) in red pepper powder only for the highest dose of the studied range (0-30 kGy). Due to being a relatively novel technology, no pronounced literature data on the influence of LEEB on antioxidant activity of spices are available.…”

Section: Changes In Antioxidant Capacitymentioning

confidence: 91%

“…In the present case, no such changes were detectable for gamma treated spices. For high energy electron beam (5 MeV) treatment of red pepper, up to a dose of 10 kGy no pronounced influence on carotenoids was reported in the literature, whereas up to 13% of carotenoids were degraded at 30 kGy (Woldemariam et al, 2021). In case of LEEB treatment, no corresponding data are available to date.…”

Section: Chlorophyll and Carotenoid Contentsmentioning

confidence: 98%

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Decontamination of herbs and spices by gamma irradiation and low-energy electron beam treatments and influence on product characteristics upon storage

Schottroff

Lasarus

Stupák

et al. 2021

Journal of Radiation Research and Applied Sciences

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Section: Color Changes Of Spices Over Storage Timesupporting

confidence: 80%

Section: Changes In Antioxidant Capacitymentioning

confidence: 91%

Section: Chlorophyll and Carotenoid Contentsmentioning

confidence: 98%

See 1 more Smart Citation

Decontamination of herbs and spices by gamma irradiation and low-energy electron beam treatments and influence on product characteristics upon storage

Schottroff

Lasarus

Stupák

et al. 2021

Journal of Radiation Research and Applied Sciences

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“…Polychromatic light in the wavelength spectrum of 100-1100 nm applied with a xenon flash lamp resulted in 75 to 90% decreases in AFB1 and AFB2 contents of rice and rice bran [59]. Electric beam treatment was also evaluated in toxin mitigation of red pepper powder, and while it was useful in ochratoxin A reduction, it was ineffective in AFB1 degradation [79].…”

Section: Physical Methodsmentioning

confidence: 99%

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

Sípos

Peles

Brassó

et al. 2021

Toxins

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Aflatoxins (AFs) are among the most harmful fungal secondary metabolites imposing serious health risks on both household animals and humans. The more frequent occurrence of aflatoxins in the feed and food chain is clearly foreseeable as a consequence of the extreme weather conditions recorded most recently worldwide. Furthermore, production parameters, such as unadjusted variety use and improper cultural practices, can also increase the incidence of contamination. In current aflatoxin control measures, emphasis is put on prevention including a plethora of pre-harvest methods, introduced to control Aspergillus infestations and to avoid the deleterious effects of aflatoxins on public health. Nevertheless, the continuous evaluation and improvement of post-harvest methods to combat these hazardous secondary metabolites are also required. Already in-use and emerging physical methods, such as pulsed electric fields and other nonthermal treatments as well as interventions with chemical agents such as acids, enzymes, gases, and absorbents in animal husbandry have been demonstrated as effective in reducing mycotoxins in feed and food. Although most of them have no disadvantageous effect either on nutritional properties or food safety, further research is needed to ensure the expected efficacy. Nevertheless, we can envisage the rapid spread of these easy-to-use, cost-effective, and safe post-harvest tools during storage and food processing.

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“…Whole red pepper ( C. annuum L.) sample (10 kg) was procured from local market in Addis Ababa, Ethiopia. Sample was prepared according to the methods described by Woldemariam et al (2021). Briefly, foreign matters were manually removed and water was evenly sprinkled on the whole red peppers in the ratio of 3.5:1 (red pepper: water, m/v) to increase the moisture content.…”

Section: Methodsmentioning

confidence: 99%

Pulsed light treatment reduces microorganisms and mycotoxins naturally present in red pepper (Capsicum annuum L.) powder

Woldemariam

Harmeling

Emire

et al. 2021

J Food Process Engineering

Self Cite

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The impact of pulsed light (PL) treatment on naturally occurring microorganisms, mycotoxins, and on physicochemical properties in red pepper powder was investigated. Powder samples were exposed to different PL treatments up to 61 pulses, with fluence ranging from 1.0 to 9.1 J/cm2. The highest fluence applied (9.1 J/cm2, 61 pulses, 20 s) resulted in 2.7, 3.1, and 4.1 log CFU/g reduction of yeasts, molds, and total plate counts (TPC), where initial microbial loads were 4.6, 5.5, and 6.5 log CFU/g, respectively. At the same fluence intensity, a maximum reduction of 67.2, 50.9, and 36.9% of aflatoxin B1 (AFB1), total aflatoxins (AF), and ochratoxin A (OTA) were detected, respectively. Proportional increase in temperature of the samples was observed from the absorbed PL energy, reaching maximum of 59.8°C. The inactivation of investigated microorganisms and mycotoxins followed first‐order kinetics (R2 > 0.95). The fluence intensity at 6.9 and 9.1 J/cm2 did not cause degradation, but rather a significant (p < .05) and apparent increase of total phenols. Total color difference (ΔE*) revealed only “slight differences,” compared to the untreated sample. In conclusion, higher reduction of microbial load and mycotoxins in red pepper powder could be achieved, when higher treatment intensity was applied. This suggests the PL as a potential technology for decontamination of red pepper powder and other spice powders. Practical Applications Pulsed light could be used for the decontamination of foods and reduce variety of spoilage and pathogenic microorganisms. Exposure of red pepper powder to different levels of doses proposed in this study demonstrates alternative approaches for microbial inactivation and mycotoxins degradation of the product. Moreover, pulsed light treatment is a young technology using short treatment times with potential feasibility. The technique can be of great interest for the scientific and industrial R&D community dealing with pulsed light technology, microbial, and mycotoxins inactivation kinetics, food safety, and quality control.

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Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes

Cited by 27 publications

References 54 publications

Decontamination of herbs and spices by gamma irradiation and low-energy electron beam treatments and influence on product characteristics upon storage

Decontamination of herbs and spices by gamma irradiation and low-energy electron beam treatments and influence on product characteristics upon storage

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

Pulsed light treatment reduces microorganisms and mycotoxins naturally present in red pepper (Capsicum annuum L.) powder

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