• Food Engineering Progress
• /
• v.22 no.4
• /
• pp.386-391
• /
• 2018

Effects of a commercial scale intervention system combining ultraviolet (UV)-C and plasma treatments on the microbial decontamination of black pepper powder were investigated. The process parameters include treatment time, time for plasma accumulation before treatment, and water activity of black pepper powder. A significant reduction in the number of indigenous aerobic mesophilic bacteria in black pepper powder was observed after treatments lasted for ${\geq}20min$ (p<0.05) and the reduction was differed by powder manufacturer. The microbial reduction rates obtained by individual UV-C treatment, individual plasma treatment, and UV-C/plasma-combined treatment were 0.2, 0.5, and 1.0 log CFU/g, respectively, suggesting that the efficacy of the microbial inactivation was enhanced by treatment combination. Nonetheless, neither plasma accumulation time nor powder water activity affected the microbial inactivation efficacy of the combined treatment. The UV-C/plasma-combined treatment, however, decreased lightness of black pepper powder, and the decrease generally increased as operation time increased. The plasma accumulation time of 20 min resulted in significant reduction in both lightness and brown color. The results indicate that the commercial-scale intervention system combining treatments of UV-C and plasma has the potential to be applied in the food industry for decontaminating black pepper powder.

• The Korean Journal of Food And Nutrition
• /
• v.22 no.3
• /
• pp.352-356
• /
• 2009

In this study, we evaluated black pepper seed and white pepper seed for the following compounds: piperine content was determined by HPLC, and volatile oil content was determined via the Soxhlet method in before/after heat-treated samples, and total volatile material contents were determined via the SDE(Linkens-Nikens type simultaneous steam distillation and extraction apparatus) method. As a result, differences were noted in the black and white pepper seeds according to the constituent components, growing district, and whether the species was indigenous to Indonesia or India. We concluded that the differences in taste were attributable to the differences in the volatile material contents in black and white peppers. We also assessed these three determination results, and found that they were directly correlated. The volatile oil contents were determined by the Soxhlet method, which was a rapid, simple, and accurate method. We concluded that this method should prove to be an effective determination method in the quality control of black and white peppers.

• Food Science of Animal Resources
• /
• v.30 no.2
• /
• pp.232-235
• /
• 2010

This study examined the photostimulated luminescence (PSL) detection method suggested by the Korean Food and Drug Administration to assess whether the method can be used to identify irradiated spices in restructured pork patties, which served as a model system for processed meat products. Red and black pepper powders were irradiated at 0, 5.0, 7.5, and 10 kGy, and pork patties were formulated with the spice at irradiated pepper concentrations of 0.1% and 0.5%. PSL was then used to estimate amounts of light derived from the spice itself and pork patties. The results of PSL analysis showed that red and black pepper powders were determined as positive and presumptive positive, respectively, when irradiated at more than 7.5 kGy. However, when used in pork patties, all samples were negative for irradiation. Thus, PSL may not be useful in detecting irradiated ingredients used in processed meat products.

• Food Science and Preservation
• /
• v.3 no.2
• /
• pp.145-148
• /
• 1996

This paper was carried out to investigate change in the initial microorganism of Pepper which were treated with ozonated water for microbial decontamination. When ozonated water was 30, 60, 90minutes treatment, there was decrease in the overall total microbial of the black & white pepper. Total lactic acid bacteria died completely after contacted with ozonated water for 60minutes but the inhibition rate on the total aerobic bacteria of black & white pepper were 62% and 96%, respectively. Total aerobic bacteria of four packing material was increased after 1 months of storage at 37$^{\circ}C$ when it had treated with 90minutes ozone reaction Then, there was no significant changes in the piperin contents.

• Journal of Food Hygiene and Safety
• /
• v.10 no.3
• /
• pp.169-174
• /
• 1995

Piperine, component of pure ground black pepper, has strong stimulative and hot. Analytical method for piperine was developed by high performance liquid chromatography. Analytical conditions are as follows, mobile phase is 70% methanol, detector UV 343 nm (0.05 AuFs), column is Novapak 5 C18 (15 cm $\times$ 4.6mm), flow rate is 1.0ml/min, chart speed is 0.25 cm/min and injection volume is 20 ul. Analytical results are as follows that relative standard deviation is 1.15%, calibration curve is y=170473.1x-7848.5 (R2=0.999) that shows good linearity. Standard solution of piperine is stable up to 10 hr and content of piperine in pureground black pepper is 4.97$\pm$0.86% Retention time of piperine in HPLC method is about 7 min. Therefore, the developed HPLC method including simple pretreatment of sample will be contribute to quality mangement.

• Journal of Acupuncture Research
• /
• v.21 no.6
• /
• pp.233-248
• /
• 2004

Objective : The purpose of this study is to investigate the mechanism and effect of moxibustion with monkshood cake, slice & black pepper cake. objectively, to be used as the quantitative data through the measurement of temperatqre, and to grasp the thermodynamic characteristics of moxibustion with monkshood cake, slice & black pepper cake. Methods : We have selected of the moxibustion with monkshood cake, slice & black pepper cake. indirect moxibustion. We make a comparative study of the thermodynamic characteristics of moxibustion with monkshood cake, slice & black pepper cake. We examined combustion times, temperatures, temperature gradients in each period during a combustion of moxa. Results & Conclusions : 1. We can design the moxibustion with monkshood cake that it has thermodynamic characteristics of 173sec effective combustion time, $44^{\circ}C$ maximum temperature, $0.22^{\circ}C/sec$ ascending maximum temperature, if we use 3mm thickness or 3mm and below of monkshood cake and the moxa cone is formed the conical shape that the base diameter was 8mm, the height was 10mm, the density was $600mg/cm^3$. 2. We can design the moxibustion with monkshood cake that it has thermodynamic characteristics of 205~271sec effective combustion period time, $44.6{\sim}46.1^{\circ}C$ maximum temperature, $0.18{\sim}0.24^{\circ}C/sec$ ascending maximum temperature, if we use 3mm thickness of monkshood cake and the moxa cone is formed the conical shape that the base diameter was 8mm, the height was 10mm, the density was $480{\sim}720mg/cm^3$.

• Journal of Food Hygiene and Safety
• /
• v.33 no.6
• /
• pp.495-499
• /
• 2018

The reduction effect of UV-C irradiation and mild heat treatment was examined against Escherichia coli O157:H7 and Salmonella Typhimurium on black pepper powder. E. coli O157:H7 (ATCC 35150) and S. Typhimurium (ATCC 19585) were inoculated onto black pepper powder at approximately $10^7$ and $10^6CFU/g$, respectively. E. coli O157:H7 and S. Typhimurium were treated with UV-C and mild heat at $60^{\circ}C$. A UV-C intensity ($2.32W/cm^2$ ) was used for 10 min to 70 min at $60^{\circ}C$. After UV-C and heat treatment at $60^{\circ}C$, microbial analysis and color change of black pepper powder was conducted. E. coli O157:H7 and S. Typhimurium were reduced by a level of 1.89 and 2.24 log CFU/g, respectively, when treated with UV-C alone for 70 min. And E. coli O157:H7 and S. Typhimurium were reduced by 2.22 and 5.10 log CFU/g, respectively, when treated with mild heat treatment at $60^{\circ}C$ alone for 70 min. But when combined with UV-C and mild heat, it showed higher levels of reduction by 2.46 and 5.70 log CFU/g. S. Typhimurium was more easily reduced than E. coli O157:H7. Color values were not significantly (p > 0.05) different in all treated samples. Therefore, these results suggest that the combined treatment with UV-C and mild heat was effective to inactivate the food pathogens in black pepper powder and can be used as a food industrial microbial intervention method.

• Applied Biological Chemistry
• /
• v.38 no.5
• /
• pp.408-413
• /
• 1995

Investigations of the effects of pickle product ingredients on lipoxygenase (LOX) and methemoglobin (MHG, a nonenzymatic oxidant) catalyzing oxidation of linolenic acid were conducted. In addition, activities of LOX, peroxidase (POD) and catalase (CAT) in dry spices used in pickle products were determined. Some commercial pickle brines were observed to inhibit oxidation of linolenic acid by LOX and MHG. The ingredients in pickle products, such as dill oil emulsion, onion concentrate, oil cassia, polysorbate 80 and turmeric acid, reduced LOX and MHG catalyzed oxidation. Lipoxygenase activity was present in garlic, mustard seed and red pepper. Only in mustard seed, peroxidase activity was observed. Catalase activity was observed in garlic, black pepper, allspice and red pepper.

• Korean journal of food and cookery science
• /
• v.2 no.1
• /
• pp.1-10
• /
• 1986

This sudy was conductted for the purpose of determining the optimal amounts of soy tauce, soy bean paste and hot pepper paste, in 3 different Korean soups and comparing the effect of condiments such as salt, soy sauce, black pepper, and Mono Sodium Glutamate, on the taste of two basic Korean Stocks, The results estimated by Palatability Test were as follows: 1. The average NaCl contents of two kinds of commercial soysauce were 15.9%, 25.6%, respectively. 2. The NaCl contents of 2% sardine stock, and 19% beef stock were 0.16~1.17%, 0.17~0.18% respectively. 3. @ According to Saltiness in sardine stock, there was no difference between the soy sauce-added group and the salt-added group. However, for the removing effect of Off-flavor, and Overall Taste, the soy sauce-group had higher score than salt-added group respectively. (p>.0.1) ⓑ In beef stock, there was no difference between the soysauce-added group and the salt-added group in Saltiness test. The soy sauce-added group had higher score in removing effect of Off-flavor (p>.0.1). On other hand, in Overall Taste, the salt- added group was more effective than the soy sauce-added (p>.0.1). 4 @ According to Saltiness test in beef stock, there was no difference between the black pepper-added and non-added group. However, for the removing effect of Off-flavor and, Overall Taste, the added group had higher score than the non-added group, respectively. (p>.10, p>.0.5) ⓑ Also, according to Saltiness test in beef stock, there was no diffetrence between the MSG-added group and non-added group. However for the removing effect of Off-flavor, and Overall taste, the MSG-added group was more effective than the non-added group. (p>.01) 5. The best recipes of soybean sprouts soup for S persons, in this experiment, were soybean sprouts 180 g, sardine 28 g, soysauce 1/2 T.S., salt 7 g, green onion 15 g, choppedgarlic It. s., against 7 C of water, and total cooking time was 20 minutes. 6. The best recipes of clear-beef soup were beef 200 g, radish 200 g, tangle weed 10 g, sesame oil 1/2 t.s., green onion 15 g, chopped garlic 1 t.s., black Pepper 1/8 1.s., and soy sauce 1 T.S., salt 7 g or soy sauce 2 T S., salt 3.5 g. The total cooking time was minutes. 7, The best recipes of soybean pasted Chinese cabbage soup were Chinese cabbage 300 g, sardine 28 g, green onion 15 g, chopped garlic 1 t.s., and bean paste 50 g, hot pepper paste 13 g, salt 3g or bean paste 65 g, hot pepper paste 16 g, salt 1.5 g. And the total cooking time was 25 minutes. 8. Soy sauce, black pepper, M.S.G., bean paste and hot pepper paste were effective on removing Off-flavor of experimental soups.

• Food Science and Preservation
• /
• v.11 no.2
• /
• pp.142-147
• /
• 2004

To develop the red pepper seasoning oil(RPSO), corn oil was used as the base oil. For generating hot taste and color, oleoresin capsicum and oleoresin paprika were mixed to base oil (SSO1). Then, for generating black red color, natural black pigment that is extracted from gardenia and kaoliang was added SSO1 to prepare SSO2. To magnify the hot taste, extract of red pepper, phosphoric salt and emulsifier (monogly 20) were. then added to SSO2 to prepare SSO3. This SSO3 was very similar to real red pepper seed oil as a color and taste, but its hot flavor was not enough. To resolve this problem, we mixed about 5% of another oil(SSO4), which was mingled and roasted red pepper powder with corn oil, to SSO3. In terms of above experiment, RPSO was obtained.