Browse > Article
http://dx.doi.org/10.13103/JFHS.2012.27.4.442

Effects of LED Treatment on Microbial Reduction and Quality Characteristics of Red Pepper Powder  

Yun, Hyejeong (Division of Microbial Safety, National Academy of Agricultural Science, RDA)
Park, Kyeonghun (Division of Microbial Safety, National Academy of Agricultural Science, RDA)
Ryu, Kyoung-Yul (Division of Microbial Safety, National Academy of Agricultural Science, RDA)
Kim, Se-Ri (Division of Microbial Safety, National Academy of Agricultural Science, RDA)
Yun, Jong-Chul (Division of Microbial Safety, National Academy of Agricultural Science, RDA)
Kim, Byung Seok (Division of Microbial Safety, National Academy of Agricultural Science, RDA)
Publication Information
Journal of Food Hygiene and Safety / v.27, no.4, 2012 , pp. 442-448 More about this Journal
Abstract
This study investigated reduction of microbial population, water soluble pigment, capsanthin content, surface color (Hunter L, a, b, ${\Delta}E$), and sensory properties of pepper powder by LED (red, yellow, blue, green) treatments. LED (red, yellow, blue, green) treatment were conducted in 1,000 lux storage at $25^{\circ}C$ for 10 days. The total aerobic bacteria was no significant difference among the control and treated with LED during 10 days. In yellow LED treatment, yeast and molds were decreased about 1.76 log. Surface color such as lightness (L), redness (a), yellowness (b) were showed a decreasing tendency as the storage period. In the overall color difference (${\Delta}E$) of yellow LED treatment was lower less than 3.0. Water soluble pigment was no difference in control and LED treated samples during storage period. Capsanthin content was significantly decreased as storage period was increased, but no significant differences were observed among red and yellow LED treatments. Sensory properties of control was significantly reduced by storage period but yellow and green LED treatments were no significantly differences.
Keywords
LED treatment; pepper powder; microbial population; water soluble pigment; capsanthin content;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Cho, S.I., Bae, Y.M. and Noh, D.H.: Measurement of moisture and fat contents in pepper-powder using near-infrared spectroscopy. Food Engineering Progress, 1, 133-136 (1997).
2 Kwon, J.H., Lee, G.D., Byun, M.W., Choi, K.J. and Kim, H.K.: Changes in water activity and fatty acid composition of dried red pepper during post irradiation period. Korean J Food Sci Technol., 30, 1058-1063 (1998).
3 Kwon, J.H., Byun, M.W. and Cho, H.O.: Quality evaluation of ground garlic and onions treated with chemical fumigants and ionizing radiation. Korean J. Food Sci. Technol., 19, 107-112 (1987).
4 Kim, B.H., Kim, H.J., Yoon, Y., Shin, M.G. and Lee, J.W.: Comparision of the effects of gamma ray and electron beam irradiation to improve safety od spices for meat processing. Korean J. Food Sci. Ani. Resour., 30, 124-132 (2010)   DOI
5 Kwon, J.H., Chung, H.W. and Kwon, Y.J.: Infrastructure of quarantine procedures for promoting the trade of irradiated foods. Paper presented at Symposium of The Korean Society of Postharvest Science and Technology of Agricultural Products on Irradiation Technology for the Safety of Food and Public Health Industries and Quality Assurance, Daejeon, 13 October., pp. 209-254 (2000).
6 Jessup, A.J.: Response of Lambert and Ron's seedling sweet cherries to fumigation with methyl bromide plus cold storage. Aust. J. Exp. Agric., 28, 431-434 (1998).
7 Delate, K.M., Brecht, J.K. and Coffelt, J.A.: Controlled atmosphere treatments for control of sweet potato weevil (Coleoptera: Curculionidae) in stored tropical sweet potatoes. J. Econ. Entomol., 83, 461-465 (1990).   DOI
8 Couey, M.L: Heat treatment for control of postharvest dieases and insect pests of fruits. Hortscience, 24, 198-202 (1989).
9 UNEP: Montreal protocol on substances that deplete the ozone layer. In: Report of the methly bromide technical options committee. ISBN 92-807-1448-1, Nairobi, Kenya. pp. 139-168 (1995).
10 Cho, J.Y., Son, D.M., Kim, J.M., Son, B.G., Yang, S.Y., Bae, J.H. and Heo, B.K.: Effect of LED as light quality on the germination, growth and physiological activities of broccoli sprouts. J. Bio-Environ. Control., 17, 116-123 (2008)
11 Choi, Y.W., Ahn, C.K., Kang, J.S., Son, B.G., Choi, I.S., Kim, Y.C., Lee, Y.G., Kim, K.K., Kim, Y.G. and Son, K.W.: Growth, photomorphogenesis, and photosynthesis of perilla grown under red, blue light emitting diodes and light intensities. J. Kor. Soc. Hort. Sci., 44, 281-286 (2003).
12 Choi, I.L., Won, J.H., Jung, H.J. and Kang, H.M.: Effect of red LED, blue LED and UVa light sources on coloration of paprika fruits. J. BioEnviron. Control., 18, 431-435 (2009).
13 Kim, W.I., Jung, H.M., Kim, S.R., Park, K.H., Kim, B.S., Yun, H.J., Yun, J.C. and Ryu, K.Y.: Growth potential of Escherichia coli O157:H7 in lettuce leaf extract and on lettuce leaf surface. J. Fd Hyg. Safety, 26, 296-301 (2011)
14 Lee, H.J., Sul, M.S., Park, J.N., Kim, J.H., Song, B.S., Lee, J.W. and Byun, M.W.: Evaluation of the sensory quality chracteristics during storage and mutagenecity of gamma-irradiated sujeonggwa powder (Korean traditional cinnamon beverage) Korean J. Food Preserv., 14, 408-413 (2007)
15 Kim, H.K.: A study on the shelf-life and storage condition improvement of red pepper powder. Korean Food Research Institute, Songnam, Korea, I, pp. 1029-1050 (1991).
16 Rosebrook, D.D., Bolze, C.C., and Barney, J.E.: Improved method for determination of extractable color in Capsicum spices. J. A.O.A.C., 51, pp. 637-641 (1968).
17 Han, E.L: Numerical principle of food colder (II). Food Technol., 4, 41-46 (1991).
18 Byun, M.W., Yook, H.S., Kwon, J.H. and Kim, J.O.: Improvement of hygienic quality and long-term storage of dried red pepper by gamma irradiation. Korean J. Food Sci. Technol., 28, 482-489 (1996).
19 Lee, S.H., Lee, H.J. and Byun, M.W.: Effects of ozone treatment and gamma irradiation on the microbial decontamination and physicochemical properties of red pepper powder. J. Korean Soc. Food Sci. Nutr., 26, 462-467 (1997).
20 Kim, B.K., Kausar, T., Kim, D.H. and Kwon, J.H.: Effects of gamma-irradiation and fumigation on microbial growth, color and absorption properties of dried red pepper during storage. Korean J. Food Preserv., 12, 48-53 (2005).
21 Kim, B.K., Kwon, Y., Noh, J., Kim, J.S., Kim, D.H. and Kwon, J.H.: Effects of irradiation and fumigation on color and sensory properties in the parts of dried red pepper during storage. Korean J. Food Preserv., 11, 431-436 (2004).
22 Kwon, J.H., Byun, M.W. and Cho, H.O.: Effect of gamma irradiation on the sterilization of red pepper powder. J. Korean Soc. Food Nutr., 13, 188-192 (1984).
23 Byun, M.W., Kwon, J.H. and Cho, H.O.: Sterilization and storage of spices by irradiation. Korean J. Food Sci. Technol., 15, 359-363 (1983).
24 Lee, J., Kwon, O.J. and Kwon, J.H.: Effects of electron beam irradiation on microbiological and organolrptic qualities of powdered red pepper and ginger. Korean J. Food Sci. Technol., 32, 380-386(2000).
25 Byun, M.W., Yook, H.S., Kwon, J.H. and Kim, J.O.: Improvement of hygienic and long-term storage of dried red pepper by gamma irradiation. Korean J. Food Sci. Technol., 28, 482-489 (1996).
26 Lee, J., Lee, M.H. and Kwon, J.H.: Effects of electron beam irradiation on physicochemical qualities of red pepper powder. Korean J. Food Sci. Technol., 32, 271-276 (2000).
27 Odake, K., Hatanaka, A., Kajiwara, T., Higashimura, Y., Wada, S. and Ishihara, M.: Application of electron beam irradiation to powdered natural food colorants. Nippon shokuhin Kogyo Gakkaishi, 40, pp. 697-701 (1963).
28 Chen S.L. and Gutamnis, F.: Auto-oxidation of extractable color pigments in Chili pepper with special reference to ethoxyquin treatment. J. Food Sci., 33, 274-279 (1968).   DOI