Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 93, Issue -, Pages 477-484Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2018.03.081
Keywords
Red pepper powder; Radio frequency; Non-thermal plasma; Microbial inactivation; Hurdle technology
Categories
Funding
- World Institute of Kimchi - Ministry of Science and ICT, Republic of Korea [KE1801-1-2]
- National Research Council of Science & Technology (NST), Republic of Korea [KE1801-1] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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This investigation evaluated the inactivation of foodbome pathogens and quality of red pepper (Capsicum annuum L.) powders treated via intermittent intervention with a combination of radio frequency thermal treatment (RF-TT) and dielectric barrier discharge plasma treatment (DBD-PT). Microbiological analysis of powders inoculated with Escherichia coli O157:H7 and Staphylococcus aureus following RF-TT and DBD-PT combination indicated reductions in the microbial counts proportional with increasing treatment cycles. The combination of 1500 W RF heating and 1000 W DBD-PT treatment reduced microbial counts to below the detection limit (1 log CFU/g) after 2 repetitions of the treatment cycle. RF-TT and DBD-PT combination (5 cycles) did not affect powder extractable colour or free radical scavenging activity. The combined treatment caused negligible changes in CIE L*, a*, b*, and Delta E* and extractable colour values. The moisture content and water activity showed significant (p < 0.05) differences compared to the control, likely owing to the drying of samples during intermittent RF-TT and DBD-PT. Thus, the hurdle technology combining RF heating and non-thermal plasma treatment could be useful in improving the microbiological quality of red pepper powder.
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