• Journal of Food Hygiene and Safety
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• v.38 no.2
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• pp.63-68
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• 2023

In this study, we analyzed the effect of storage conditions on the survival of fungi in red pepper powder. Red pepper powder was inoculated with a total of six fungal species, namely Aspergillus terreus, Aspergillus flavus, Rhizopus microsporus, Aspergillus fumigatus, Aspergillus niger, and Aspergillus ochraceus at a final cell count of 4-6 log CFU/g. After inoculating the sterilized red pepper powder with fungi, we dried the powder on a clean bench and packaged it in zipper bags. Following drying, the water activity was 0.502±0.001. Subsequently, the red pepper powder inoculated with fungi was stored at -20℃, 5℃, 15℃, and 25℃. All six species of fungi perished the quickest at 25℃ and survived for the longest (168 days) at -20℃. In summary, this study showed that fungi survive for an extended period in red pepper powder at -20℃ and 5℃ compared to 15℃ and 25℃. Therefore, to prevent fungal contamination, red pepper powder should have a water activity below 0.6 and be stored in a zipper bag at room temperature.

• Journal of Food Hygiene and Safety
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• v.15 no.1
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• pp.13-17
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• 2000

The low salt seasoned jeotkal, salted and fermented fisheries product, may has some problems, such as short shelf-life, its putrefaction by mixing some microorganism from additives. It was considered that most microorganism in seasoned jeotkal were introduced from red pepper powder. Therefore, it is important to pasteurize red pepper powder for improving its microbial quality. When red pepper powder was pasteurized by ohmic heating, the survival cell concentration in red pepper powder was reduced to 1-log-unit at 500 V/m, 700 V/m, above 8$0^{\circ}C$. But viable cell counts were reduced from 8.5$\times$10$^{6}$ CFU/g to 2.1 $\times$ 10$^2$CFU/g, i.e. 4.6-log-unit, during ohmic heating at 9$0^{\circ}C$ for 40 min. Color values of red pepper powder during ohmic heating with different holding time were not changed significantly. When squid-jeotkal was manufactured by using the pasteurized red pepper powder, viable cell counts of the product were decreased by about three log cycles, compare with control product. And also the counts of fungi were significantly decreased.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.433-440
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• 1999

To develop Korean-style hot sauce using red pepper powder and/or Kochujang, its physiochemical and microbiological characteristics were investigated during storage at 20 and $30^{\circ}C$ for 56 days. The capsanthin contents and the value of surface color decreased during storage, but pH and titratable acidity were not changed. The sensory quality showed a decreased tendency during storage. Among the microorganisms, viable cell count decreased, but yeast, lactic acid bacteria and E. coli were not detected during storage. From the correlationship between sensory color and capsanthin content, the shelf-lives of hot sauce were predicted to be 221.7 days at $20^{\circ}C$, and 85.3 days at $30^{\circ}C$. While they were 230.0 days at $20^{\circ}C$ and 70.0 days at $30^{\circ}C$ in case of using Kochujang, hot sauce using both materials showed shelf-lives of 204.0 days at $20^{\circ}C$, 67.3 days at $30^{\circ}C$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.725-730
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• 2011

This study evaluated the quality characteristic of red pepper powders of Hanbando and Cheongyang cultivars by particle size. Two types of powder samples for pepper paste and Kimchi were prepared, and capsaicinoid contents, Hunter Lab color values, and ASTA values by particle size distribution were investigated. Particle size distribution was normal in the pepper paste powder; however, an abnormal distribution was shown for the Kimchi powder. In addition, the greatest particle sizes were $300{\sim}425\;{\mu}m$ in the pepper paste powder. In accordance with smaller particle size, redness (a-value), ASTA values, and capsaicinoid contents increased. Redness (a-value) by particle size was in the range of 15.13~31.34, and ASTA values were in the range of 53.35~96.87. Capsaicinoid contents by particle size were in the range of 1.90~6.05 mg/100 g for Hanbando and 156.65~235.10 mg/100 g for Cheongyang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1034-1042
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• 2004

This study was carried out to investigate preparation of reconstructed red peppers, effects of pungency and redness of red peppers on the Kimchi quality using central composite design and response surfaces methodology. Capsaicinoids and ASTA (American Spice Trading Association) value put in X$_1$, X$_2$ of independent variable. The result of response surface regression analysis of reconstructed red peppers, correlation coefficient ($R^2$) of overall pungency intensity, persistence and degree of redness was 0.935, 0.935 and 0.821, respectively. After it was made Kimchi samples with reconstructed red peppers, it was examined pH, titratable acidity and lactic acid bacteria of its during fermentation. In the initial fermentation period of Kimchi, it showed pH of 5.46∼5.78, titratable acidity of 0.27∼0.31%, salt content of 2.26∼2.48% and lactic acid bacteria of 4.05${\times}$10$^{5}$ ∼6.23${\times}$10$^{5}$ , respectively. And it showed traditional fermentation pattern in the pH, titratable acidity and microbes of the middle (appropriate fermentation) and last (excessive) fermentation period. While capsaicinoids content in the Kimchi decreased a little according to extend fermentation period, ASTA value showed low correlation reconstructed red pepper and fermentation period. Also, it was analyzed correlation coefficient ($R^2$) of independent variables (capsaicinoids, X$_1$; ASTA value, X$_2$) between sensory attribute in the Kimchi during fermentation. The result of regression analysis, $R^2$ in the overall pungency intensity, persistence and degree of redness showed 0.515, 0.675, 0.784, respectively.

• The Journal of Natural Sciences
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• v.15 no.1
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• pp.97-109
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• 2005

This experiment was established to find out the effect of drying methods on the fruit and powder color of red pepper. Hunter's L, a, and b values of the dried fruit were also higher with the cut fruit in comparison with the whole or punched fruit. The Hunter's a value of the pepper powder after drying and grinding was slightly higher for the whole fruit with sun drying, but it was higher for the cut fruit in case of heat drying. The ASTA value was higher when pepper fruits were sun dried. For the heat drying, the value was higher with the drying temperature $60^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.876-881
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• 2003

Physicochemical characteristics of the red peppers dried in hot-air by various processing to shorten drying time were investigated during storage at -2$0^{\circ}C$ for 120 days. The pH of red pepper powders gradually decreased in proportion to storage day, but there were no significant differences between samples during storage. The pH of red pepper powder treated with 0.1% vitamin C was the lowest as 4.64 at 120 storage days. Capsaicin and dihydrocapsaicin contents gradually decreased during storage, but the red pepper powder treated with 0.1% vitamin C was higher than others after 120 storage days. As a result of color evaluation, L values of red pepper powder dried after only mashing and dried after aging next to mashing were higher than the control, whereas a and b values of red pepper powder dried after mashing were higher at 120 storage days, compared with the control. Results of color and taste acceptability showed color value of red pepper powder dried after mashing was 93.0% higher than 43.0% of the control, and in taste acceptability the control was 48.0%, whereas its dried after treatment of 0.1% vitamin C was the highest value as 92.0%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.629-635
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• 2007

Response surface methodology (RSM) was used for the analysis and optimization of the production process of Kochujang added with Maesil extract. The process variables were the amount of Maesil extract ($0{\sim}8%$) and red pepper powder ($6{\sim}10%$). pH and all color characteristics (L*-, a*-, and b*-value) decreased but titratable acidity and water activity increased with the addition of Maesil extract. Amino nitrogen content appeared to decrease with the addition of red pepper powder. The highest sensory flavor score was obtained when 2.20% Maesil extract and 8.62% red pepper powder were blended, the highest sensory taste score with 6.63% Maesil extract and 9.50% red pepper powder, and the highest sensory color score with 7.80% Maesil extract and 8.62% red pepper powder respectively. The point chosen as representative of the optimal area corresponds to $X_1=3.60%,\;X_2=10%\;and\;X_1=4.08%,\;X_2=9.96%$ for physicochemical and sensory quality, respectively.

• Analytical Science and Technology
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• v.26 no.4
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• pp.256-261
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• 2013

The efficiency of the two extractions (refluxing extraction and heating-block extraction) was compared to develop the simple analytical method for the determination of capsaicinoids, including capsaicin and dihydrocapsaicin in red pepper powder. For the method development, the parameters, including particle size, extraction time and sample size, were evaluated using ultra high performance liquid chromatography (u-HPLC). It was found that the most effective extraction time of the refluxing extraction was 3 hr. The higher extraction efficiency was obtained with the fine particle of a mild red pepper powder, while the particle size did not affect the extraction efficiency in case of the hot red pepper powder. The higher extraction efficiency was obtained with the small size of sample taken because of the ratio of the large extracting solvent to sample amount. The extraction efficiency of the refluxing method was 3-9% higher than that of the heating-block method, however, the heating-block method could be applied to the determination of capsaicinoids in the red pepper powder for the purpose of quality control of the product.

• Food Science and Preservation
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• v.16 no.3
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• pp.454-458
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• 2009

The effect of UV-C irradiation on microbial growth and quality of red pepper powder during storage was examined. Red pepper powder was irradiated with doses of 27, 54, or $108\;kJ/m^2$ and stored at $20^{\circ}C$ for 4 weeks. UV-C treatment of red pepper powder decreased the populations of total aerobic bacteria and Bacillus cereus in proportion to radiation dose. In particular, total aerobic bacteria and B. cereus populations decreased by 1.03 and 0.90 log CFU/g after irradiation at $108\;kJ/m^2$, respectively, compared with control values. UV-C irradiation caused negligible changes in the Hunter color L, a, or b values. Sensory quality results on red pepper powder were not significantly different between treatments. Therefore, UV-C irradiation can be used to inhibit microbial growth in red pepper powder, without impairing quality during storage.