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KMID : 0380620130450030339
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 3 p.339 ~ p.344
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Changes in Physicochemical Properties of Paprika by Intense Pulsed Light Treatment
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Hong Hee-Jung
Kim Ae-Jin
Park Hee-Ran
Shin Jung-Kue
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Abstract
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Application of intense pulsed light (IPL) treatment is an emerging technology with interesting prospects in food preservation. However, information concerning the factors affecting the inactivation of microorganisms and their impact on the quality of fresh-cut food is scarce. In this study, the effects of IPL treatment on the microbial inactivation and physicochemical change in paprika were determined. The viability of bacteria in paprika treated with IPL decreased slightly with the treatment time. In addition, water content was slightly decreased after IPL treatment regardless of the color of paprika. However, except in red paprika, sugar content increased after IPL treatment. The pH of paprika increased in all samples, and the polyphenol content decreased with treatment time, but these differences were very small. After IPL treatment of paprika, vitamin C content increased in yellow and red samples. Hunter color values-lightness (L), redness (a), and yellowness (b)-increased in red paprika, but all values decreased in orange paprika.
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KEYWORD
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paprika, intense pulsed light (IPL), nonthermal processing, physicochemical change, microbial inactivation
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