Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat

Abstract

Chili shrimp paste (CSP) is an exotic traditional Southeast Asian condiment prepared using mainly fresh chilies and fermented shrimp paste (belacan) which attributed to strong pungent fishy odor. This study aims to evaluate the effectiveness of electron beam irradiation (EBI) exposure on CSP for microorganisms decontamination, and its physicochemical qualities changes. Changes in capsaicinoid contents and volatile compounds were analyzed using HPLC and GC-MS. Mesophilic bacteria, yeast, mold and pathogenic Enterobacteriaceae decreased as irradiation dose increasing from 0 to 10kGy. EBI at 10kGy effectively decontaminated the samples with no significant effects on phenolic and capsaicinoids contents compared to the fresh samples. From 24 compounds, irradiated CSP retained 23 volatile compounds, while thermally treated CSP has only 19 compounds. EBI at 10kGy is effective for decontamination in CSP with lesser destructive effect on volatile compounds and texture compared to thermal treatment.

Effects of gamma radiation combined with cinnamon oil on qualities of smoked salmon slices inoculated with Shewanella putrefaciens

“…It indicated that combination treatment of G+C had a significantly greater antimicrobial activity than C and G. The ability of radiation and cinnamon oil to prevent growth of microorganisms in food has been confirmed by other authors (Cheok et al, 2017;Haute et al, 2016). Huq, Vu, Riedl, Bouchard, and Lacroix (2015) reported that the cinnamon oil significantly improved the radiosensitivity of L. monocytogenes.…”

The genusCapsicum: a phytochemical review of bioactive secondary metabolites

“…17 The molecular diversity within capsaicinoids occurs due to the carbon chain, which may present itself as: (i) unsaturated and ramied, as in capsaicin; (ii) saturated and ramied, as in dihydrocapsaicin; or (iii) saturated and linear, as in nonivamide. 59,60 This molecular structure provides the CAPS with an amphiphilic and no basicity behavior, atypically of what is observed in alkaloids in general. 17,59,60 Among the compounds that constitute the capsaicinoids class, only four of them are usually studied due to their higher concentration in situ, 60 these are the major compounds capsaicin and dihydrocapsaicin, and the minor ones homocapsaicin and nordihydrocapsaicin, whose structure can be observed in Fig.…”

“…Among the substances identied in the volatile prole are thiol methane, dimethyl sulde, dimethyl amine, acetaldehyde, propanal, acetone, 2-nonanone, hexane, acetic acid, 1-pentanol, limonene, pentadecane, ethyl ester propanoic acid, ethanol, 2methyl-1-tetradecene, hexyl n-valerate, b-cubene, b-caryophyllene, butyrate, hexanal, a-pinene, linalool, limonene, hexyl isobutanoate, a-terpineol, methyl salicylate, heptyl isopentanoate, decanoic acid, b-cubebene, germacrene D, 6methyl-4-heptenyl 2-methylpropanoate, pentyl 4-methyl-2pentanoate, ethyl 3-methylpentanoate, 2-butyl acetate, acopaene, byperene, a-humulene, g-cadinene, and acalacorene. 54,60,121,188,189 Pino et al characterized several C. chinense subjects of Habanero and found a specic prole in accordance to fruit colors. 188 Cultivars with red fruits are usually associated with high amounts of hydrocarbons, which are correlated to the biosynthesis of capsaicin and degradation of carotenoids 54,188 while orange-fruits correlate to high quantities of esters.…”

“…The molecular structure of CAPS is resistant to ionizing radiation, although it readily decomposes over 50% of its original concentration when exposed to temperatures over 80 C. This thermal degradation is initially attributed to the cleavage of the carbon-nitrogen bond, to produce the vanillyl group and an acyl chain. [59][60][61] It demonstrates that the temperature within any process for natural products based on capsaicinoids must be carefully considered to avoid thermal decomposition. The vanillyl group within CAPS is reported to be a proton donor, which provides these molecules with the ability to stabilize radical species and interact with cellular membranes, enzymes and nervous receptors.…”

Evaluation of capsaicinoid profile and antioxidant properties in dried Korean red pepper (Capsicum annuum L.) as affected by variable dose rates of electron beam and gamma ray irradiation

“…The maximum total capsaicinoids (105.9 mg/ 100 g, 103.3 mg/100 g) content including capsaicin, dihydrocapsaicin, and nordihydrocapsaicin were observed in the RPP samples irradiated with a low dose rate of GR (1.8 kGy/h) and EB (1 kGy/s), respectively. Cheok et al (2017) reported that high thermal treatment (80°C, 21.6 min) caused a significant (p \ 0.05) decrease by 62.18, 64.72, and 62.95% in the contents of capsaicin, dihydrocapsaicin, and nordihydrocapsaicin, respectively. Cheon et al 2015reported a significantly (p \ 0.05) increased capsaicinoid levels in RPP after minimal heat treatment at 65°C.…”