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

Journal of the Science of Food and Agriculture
G C JeevithaH Umesh Hebbar

Abstract

Black pepper (Piper nigrum L.) is exposed to microbial contamination which could potentially create public health risk and also rejection of consignments in export market due to non-confinement to microbial safety standards. The present study is on the application of microwave (MW) radiation for microbial load reduction in black pepper and analyzing the effect on quality. Black pepper was exposed to MW at two different power levels (663 and 800 W) at an intensity of 40 W/g for different time intervals (1-15 min) and moisture content (110 and 260 g/kg in wet basis). The exposure of black pepper to MW at 663 W for 12.5 min was found to be sufficient to reduce the microbial load to the permissible level suggested by International Commission on Microbiological Specifications for Foods and 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 for black pepper containing initial moisture of 260±3 g/kg. These results suggest that MW heating can be effectively used for microbial load reduction of black pepper without significant loss in product quality.

References

Mar 14, 2001·Anais Da Academia Brasileira De Ciências·D L MoreiraE F Guimarães
May 4, 2004·Plant Physiology·Merijn R KantRobert C Schuurink
Sep 20, 2005·Journal of Ethnopharmacology·Muriel SylvestreJean Legault
Jun 5, 2008·Journal of Agricultural and Food Chemistry·Catherine K WajeJoong-Ho Kwon
Jan 28, 2014·Journal of the Science of Food and Agriculture·Qian LiuXiao-hong Rong

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Citations

Nov 17, 2019·Food Research International·E J RifnaMadhuresh Dwivedi
Dec 16, 2020·Annual Review of Food Science and Technology·Li-Zhen DengHong-Wei Xiao

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