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KMID : 0881720200350020177
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Journal of Food Hygiene and Safety
2020 Volume.35 No. 2 p.177 ~ p.182
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Quality Evaluation of Dried Red Pepper After Copper Plate Contact
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Oh Yeong-Ji
Park Sun-Young
Song Ei-Seul
Kang Smee
Hong Jung-Il
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Abstract
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Copper possesses antimicrobial properties against certain bacteria and fungi. In this study, changes in microbial population, color and the antioxidant properties of dried red pepper powder (RPP) by contact with the surface of a copper plate were investigated. Lightness of RPP increased after treatment on the copper plate for 2 h at 55 o C. The numbers of total aerobic mesophilic bacteria in RPP increased by 0.61 and 0.50 log on the surface of stainless steel and copper plates during 24 h at 37 o C, respectively. The population of yeast and mold was reduced by 90% in the RPP treated on both copper and stainless steel plates under the same condition. Yeast and mold were significantly reduced on the copper plate during 2 h at 55 o C. Scavenging activities of RPP treated on the copper plate for 24 h at 37 o C against DPPH radical were decreased; those for 2 h at 55 o C against ABTS radical were rather enhanced. The results suggest that copper might be applied in the processing and storage equipment in relation to RPP products for antimicrobial purposes.
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KEYWORD
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Red pepper powder, Copper, Stainless steel, Antimicrobial property, Antioxidant
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