{"title":"脉冲光净化红辣椒（Capsicum annuum var.）","authors":"Kosana Pravallika, Snehasis Chakraborty","doi":"10.1111/jfs.13168","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The impact of pulsed light treatment (PLT) on natural microbiota and inoculated microbes such as <i>Salmonella</i> Typhimurium, <i>Bacillus cereus</i>, and <i>Aspergillus flavus</i> 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<sup>−2</sup>) 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<sup>−2</sup>. The microbial inactivation kinetics followed Weibull distribution (<i>R</i><sup>2</sup> > 0.97) with <i>β</i> value of 1.1, 1.2, and 1.5 for <i>S.</i> Typhimurium, <i>B. cereus</i>, and <i>A. flavus</i>, 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.</p>\n </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 5","pages":""},"PeriodicalIF":1.9000,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Pulsed Light Decontamination of Red Chilies (Capsicum annuum var. longum)\",\"authors\":\"Kosana Pravallika, Snehasis Chakraborty\",\"doi\":\"10.1111/jfs.13168\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>The impact of pulsed light treatment (PLT) on natural microbiota and inoculated microbes such as <i>Salmonella</i> Typhimurium, <i>Bacillus cereus</i>, and <i>Aspergillus flavus</i> 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<sup>−2</sup>) 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<sup>−2</sup>. The microbial inactivation kinetics followed Weibull distribution (<i>R</i><sup>2</sup> > 0.97) with <i>β</i> value of 1.1, 1.2, and 1.5 for <i>S.</i> Typhimurium, <i>B. cereus</i>, and <i>A. flavus</i>, 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.</p>\\n </div>\",\"PeriodicalId\":15814,\"journal\":{\"name\":\"Journal of Food Safety\",\"volume\":\"44 5\",\"pages\":\"\"},\"PeriodicalIF\":1.9000,\"publicationDate\":\"2024-10-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Safety\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jfs.13168\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Safety","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfs.13168","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Pulsed Light Decontamination of Red Chilies (Capsicum annuum var. longum)
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.
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.
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