Pulsed Light Decontamination of Red Chilies (Capsicum annuum var. longum)

IF 1.9 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of Food Safety Pub Date : 2024-10-09 DOI:10.1111/jfs.13168

Kosana Pravallika, Snehasis Chakraborty

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引用次数: 0

Abstract

The impact of pulsed light treatment (PLT) on natural microbiota and inoculated microbes such as Salmonella Typhimurium, Bacillus cereus, and Aspergillus flavus on red chilies was investigated. Sequential drying did not completely inactivate the aerobic mesophiles and yeast and mold count. Hence, PLT (0.53–2.59 J cm⁻²) was employed as a decontamination technology on red chilies. PLT resulted in 8 log reduction of inoculated microorganisms on chilies at 2.59 J cm⁻². The microbial inactivation kinetics followed Weibull distribution (R² > 0.97) with β value of 1.1, 1.2, and 1.5 for S. Typhimurium, B. cereus, and A. flavus, respectively. Changes in structure and composition of cell components were identified by SEM and FTIR analysis. After PLT, phenolics, antioxidants, flavonoids, and capsaicinoids were better retained but a significant change in ascorbic acid and carotenoid's content was observed. Hence, PL can be a potential technology for decontamination of fresh and dried chilies along with maximum retention of bioactives.

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脉冲光净化红辣椒（Capsicum annuum var.）

研究了脉冲光处理（PLT）对红辣椒上的天然微生物群和接种微生物（如鼠伤寒沙门氏菌、蜡样芽孢杆菌和黄曲霉）的影响。顺序干燥并不能完全灭活嗜氧介氧菌、酵母菌和霉菌。因此，采用 PLT（0.53-2.59 J cm-2）作为红辣椒的去污技术。在 2.59 焦耳/厘米-2 的条件下，PLT 使辣椒上的接种微生物减少了 8 个对数。微生物灭活动力学遵循 Weibull 分布（R2 > 0.97），伤寒杆菌、蜡样芽孢杆菌和黄曲霉的 β 值分别为 1.1、1.2 和 1.5。通过扫描电镜和傅立叶变换红外光谱分析确定了细胞成分结构和组成的变化。经 PLT 处理后，酚类、抗氧化剂、类黄酮和辣椒素得到了较好的保留，但抗坏血酸和类胡萝卜素的含量发生了显著变化。因此，PL 可以作为一种潜在的技术，用于新鲜辣椒和干辣椒的净化，同时最大限度地保留生物活性物质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Safety 工程技术-生物工程与应用微生物

CiteScore

5.30

自引率

0.00%

发文量

审稿时长

1 months

期刊介绍： The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.