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http://dx.doi.org/10.13103/JFHS.2020.35.2.177

Quality Evaluation of Dried Red Pepper After Copper Plate Contact  

Oh, Yeong Ji (Division of Applied Food System, College of Natural Science, Seoul Women's University)
Park, Sun Young (Division of Applied Food System, College of Natural Science, Seoul Women's University)
Song, Eiseul (Division of Applied Food System, College of Natural Science, Seoul Women's University)
Kang, Smee (Division of Applied Food System, College of Natural Science, Seoul Women's University)
Hong, Jungil (Division of Applied Food System, College of Natural Science, Seoul Women's University)
Publication Information
Journal of Food Hygiene and Safety / v.35, no.2, 2020 , pp. 177-182 More about this Journal
Abstract
Copper possesses antimicrobial properties against certain bacteria and fungi. In this study, changes in microbial population, color and the antioxidant properties of dried red pepper powder (RPP) by contact with the surface of a copper plate were investigated. Lightness of RPP increased after treatment on the copper plate for 2 h at 55℃. The numbers of total aerobic mesophilic bacteria in RPP increased by 0.61 and 0.50 log on the surface of stainless steel and copper plates during 24 h at 37℃, respectively. The population of yeast and mold was reduced by 90% in the RPP treated on both copper and stainless steel plates under the same condition. Yeast and mold were significantly reduced on the copper plate during 2 h at 55℃. Scavenging activities of RPP treated on the copper plate for 24 h at 37℃ against DPPH radical were decreased; those for 2 h at 55℃ against ABTS radical were rather enhanced. The results suggest that copper might be applied in the processing and storage equipment in relation to RPP products for antimicrobial purposes.
Keywords
Red pepper powder; Copper; Stainless steel; Antimicrobial property; Antioxidant;
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