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KMID : 0380620150470010013
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 1 p.13 ~ p.19
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Effect of Electron Beam Irradiation on Microbiological and Physicochemical Properties of Dried Red Pepper Powders of Different Origin
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Lee Hye-Jin
Kim Kui-Ran
Park Ki-Hwan
Kim Jeong-Sook
Kwon Joong-Ho
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Abstract
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The effects of electron beam (e-beam) irradiation at up to 10 kGy on the microbiological and physicochemical properties of dried red pepper powders were studied. Samples from Korea, China, and Vietnam were included in this study. In untreated samples, the total number of microbes, such as total aerobic bacteria, yeasts and molds, was in the range of 106-107 CFU/g. E-beam irradiation at 5 kGy reduced the microbial load by 2-4 log cycles, thus improving the hygienic quality of the samples. Moisture and pH of the samples were unchanged after e-beam irradiation. Reducing sugar content decreased at 1 kGy, followed by a gradual increase at higher radiation doses. At 5 kGy, no significant changes in the content of capsaicinoids were observed between the irradiated and control samples, while a 10 kGy dose led to a significant decrease. The content of pigments did not exhibit apparent changes with increasing dose of irradiation.
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KEYWORD
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dried red pepper, origins, electron beam, capsaicinoids, pigment
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