Browse > Article
http://dx.doi.org/10.11002/kjfp.2014.21.3.315

Comparison of the effects of gamma ray, electron beam, and X-ray irradiation to improve safety of black pepper powder  

Park, Jae-Nam (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Jung, Koo (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Yoon, Young-Min (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Choi, Soo-Jeong (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Jae-Hun (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Lee, Ju-Woon (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Song, Beom-Seok (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Food Science and Preservation / v.21, no.3, 2014 , pp. 315-320 More about this Journal
Abstract
This study evaluated the effects of a gamma ray (GR), electron beam (EB), and X-ray (XR) to improve the safety of black pepper powder. The black pepper powder was irradiated by GR, EB, and XR at 2, 4, 6, 8, and 10 kGy. The results of the total bacterial populations in the black pepper power sample showed a similar effect on microbial decontamination for radiation sources. Radiation sensitivity ($D_{10}$ value) on the initial bacteria loads in the sample was 2.24 kGy in GR, 2.37 kGy in EB, and 2.75 kGy in XR. In addition, there were no differences among the radiation sources. The color values, such as L (lightness), a (redness), and b (yellowness), were not changed significantly. The sensory characteristics of GR, EB, and XR irradiated black pepper powder were decreased when the radiation dose increased, but there was no significant changes among the radiation sources. The results can be applied to investigate the effects of radiation sources on the microbiological and sensory characteristics of black pepper powder.
Keywords
gamma ray; electron beam; X-ray; black pepper powder; safety;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Risch SJ, Ho CT (1996) Spice, Flavor Chemistry and Antioxidant Properties, ACS Syymposium Series 660, American Chemical Society, Washington, DC, USA
2 Ko JK, Ma YH, Song KB (2005) Effect of electron beam irradiation on microbial qualities of whole black pepper powder and commercial Sunsik. Korean J Food Sci, 37, 308-311   과학기술학회마을
3 Watada AE, Kim SD, Kim KS, Harris TC (1987) Quality of green beans, bell pepper and spinach stored in polyethylene bag. J Food Sci, 52, 1637-1640   DOI
4 Choi SG (2002) Food and spice. J East Asian Soc Dietary Life, 12, 461-470
5 Deschreider AR (1960) Changes in starch and its degradation products on irradiating wheat flour with gamma ray, Starch, 12, 197
6 Kim BH, Kim HJ, Yoon YH, Shin MG, Lee JW (2010) Comparison of the effects of gamma ray and electron beam irradiation to improve safety of spices for meat processing. Korean J Food Sci Ani Resour, 30, 124-132   과학기술학회마을   DOI
7 Byun MW, Lee JW (2003) Application of irradiation technology for food safety and security. Food Sci Indus, 36, 25-41
8 Wang J, Yang JS (2005) The effect of gamma-ray irradiation on the drying characteristics and final quality of dried potato slices. Int J Food Sci Technol, 40, 75-82   DOI
9 Byun MW (1994) Application of irradiation techniques to food industry, Radioistope News, 9, 32-37
10 WHO (1981) Wholesomeness of irradiated food. Report of a joint FAO/IAEA/WHO expert committee, Technical Report Series 659, p 34
11 Codex Alimentarius Commission (1984) Codex general standard for irradiated food and recommended international code of practice for the operation of radiation facilities used for the treatment of foods, CAC/VOL, XV, FAO, Rome
12 Lee JE, Kwon OJ, Kwon JH (2000) Effects of electron beam irradiation on microbiological and organoleptic qualities of powdered red pepper and ginger. Korean J Food Sci Technol, 32, 380-386   과학기술학회마을
13 Yi SD, Oh MJ, Yang JS (2001) Detection capability by change of amylograph characteristics of irradiated black pepper. Korean J Food Sci Technol, 32, 195-199   과학기술학회마을
14 Kwon HK, Lee JG, Kim JS, Kwon JH (2000) Effects of electron beam irradiation on the quality of Kochujang powder. J Korean Soc Food Sci Nutr, 29, 656-662   과학기술학회마을
15 SPSS (1999) SPSS for Windows. Rel. 10.05. SPSS Inc. Chicago, IL, USA
16 Janczynski J, Park JW (2003) Physicochemical properties of surimi seafood as affected by electron beam and heat. J Food Sci, 68, 1626-1630   DOI   ScienceOn
17 Louise MF, Paul EC, Alistair SG (1997) The effect of electron beam irradiation, combined with acetic acid, on the survival and recover of Escherichia coli and Lactobacillus curvatus. Int J Food Microbiol, 35, 259-265   DOI   ScienceOn
18 Calenberg S, Vanhaelewyn G, Van Cleemput O, Callens F, Mondelaers W, Huyghebaert A (1998) Comparison of the effect of X-ray and electron beam irradiation on some selected spice. Lebensm, Wiss U-Technol, 31, 252-258   DOI   ScienceOn
19 Lee JH, Sung TH, Lee KT, Kim MR (2004) Effect of gamma-irradiation on color, punggency, and volatiles of Korean red pepper powder. J Food Sci, 69, 585-592   DOI   ScienceOn
20 Lee SH, Lee HJ, Byun MW (1997) Effect 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
21 Maxie EC, Abdel-Kader A (1996) Food irradiationphysiology of fruits as related to feasibility of the technology. Adv Food Res, 15, 105-138
22 Lacroix M, Lafortune R (2004) Combined effects of gamma irradiation and modified atmosphere packaging on bacterial resistance in grated carrots (Daucus carota). Radiat Phys Chem, 71, 77-80
23 Park JN, Lee JW, Kim JH, Kim KS, Han KJ, Sul MS, Lee HJ, Byun MW (2007) Studies on the manufacturing of Sujeonggwa (Korean traditional cinnamon flavored persimmon punch) edible in severe environment by gamma irradiation. J Korean Soc Food Sci Nutr, 36, 609-615   과학기술학회마을   DOI
24 Kim DJ, Ha SD, Ryu K, Park KH (2004) Hazard analysis and determination of CCPs for powdered raw grains and vegetables, saengshik. Korean J Food Sci Technol, 36, 501-506   과학기술학회마을