PMID: 8585332Dec 1, 1995Paper

Comparative effects of gamma and microwave irradiation on the quality of black pepper

Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung
O A EmamN H Aziz

Abstract

Powdered black pepper from Egyptian markets, was irradiated with different recommended doses of gamma rays (5.0 and 10.0 kGy) and with microwaves for different periods (20, 40 and 75 s) to improve its hygienic quality. The most common bacterial isolates were of three genera Bacillus, Clostridium and Micrococcus (7.5 x 10(6)), whereas the predominant fungi (7.8 x 10(4)) were Aspergillus species, A. glaucus, A. flavus, A. niger and A. ochraceus. Doses of gamma irradiation used (5.0 and 10 kGy) were sufficient to decrease spore-forming bacteria (SFB) and to inhibit the fungal flora and coliforms which contaminated the black pepper powder. Microwave treatments for 40 s and 75 s were of the same effectiveness whereas treatment for 20 s was less so. GLC analysis proved the presence of 31 peaks, only 19 compounds were identified as monoterpene hydrocarbons (56.21%), the major one being beta-phellandrene and limonene. Sesquiterpenes were also present, mainly beta-caryollphyllene (3.69%) as well as oxygenated compounds such as terpenol, geraniol, Me-chavicol, eugenol and anisol. Gamma irradiation at 5 kGy and 10 kGy respectively decreased the numbers of identified compounds from 21 (86.58% concentration) in untreated pepper to 16 (59.22...Continue Reading

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Citations

May 24, 2005·The Journal of Infection·Rami Ben-YosefIzhak Polacheck
Oct 21, 2015·Frontiers in Microbiology·Lovisa EliassonLilia Ahrné
Jul 26, 2011·International Journal of Radiation Biology·Jyoti Prakash MaitySubhas C Santra
Apr 13, 2017·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Seung-Hun LeeSang-Do Ha
Apr 17, 2003·Journal of Food Protection·Jinn-Chyi WangChin-Yang Lin
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Anne Gabrielle MathotIvan Leguerinel
Nov 4, 2000·Journal of Clinical Microbiology·A BouaklineF Derouin

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Aspergillosis is the name given to a wide variety of diseases caused by infection by fungi of the genus Aspergillus. Aspergillosis occurs in chronic or acute forms which are clinically very distinct. Most cases of acute aspergillosis occur in patients with severely compromised immune systems. Chronic colonization or infection can cause complications in people with underlying respiratory illnesses. Discover the latest research on aspergillosis here.

Aspergillosis

Aspergillosis is the name given to a wide variety of diseases caused by infection by fungi of the genus Aspergillus. Aspergillosis occurs in chronic or acute forms which are clinically very distinct. Most cases of acute aspergillosis occur in patients with severely compromised immune systems. Chronic colonization or infection can cause complications in people with underlying respiratory illnesses. Discover the latest research on aspergillosis here.