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Application of microwaves for microbial load reduction in black pepper (Piper nigrum L.)

Jeevitha, G. C. and Sowbhagya, H. B. and Umesh Hebbar, H. (2016) Application of microwaves for microbial load reduction in black pepper (Piper nigrum L.). Journal of the Science of Food and Agriculture, 96. pp. 4243-4249.

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BACKGROUND:Blackpepper (Pipernigrum L.) is exposed to microbial contaminationwhich couldpotentially create public health risk and also rejection of consignments in the export market due to non-adherance to microbial safety standards. The present study investigates the use of microwave (MW) radiation formicrobial load reduction in black pepper and analyses the effect on quality. RESULTS: Black pepper was exposed to MWs at two different power levels (663 and 800 W) at an intensity of 40 W g−1 for different time intervals (1–15 min) and moisture content (110 and 260 g kg−1 on a wet basis). The exposure of black pepper to MWs at 663 W for 12.5 min was found to be sufficient to reduce the microbial load to the permissible level suggested by the International Commission on Microbiological Specifications for Foods and the European Spice Association. The retention of volatile oil, piperine and resin was 91.3±0.03, 87.6±0.02 and 90.7±0.05%, respectively, in MW-treated black pepper. The final moisture content after MW treatment was found to be 100±1 g kg−1 for black pepper containing initial moisture of 260±3 g kg−1. CONCLUSION: These results suggest that MW heating can be effectively used for microbial load reduction of black pepper without a significant loss in product quality.

Item Type: Article
Uncontrolled Keywords: black pepper; microbial load reduction; microwave; piperine; volatile oil
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments > 09 Pepper
600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
Divisions: Food Engineering
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Nov 2016 11:03
Last Modified: 01 Oct 2018 09:12
URI: http://ir.cftri.com/id/eprint/12424

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