Effect of ultraviolet light emitting diode treatments on microbial load, phenolic and volatile profile of black peppercorns
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Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study investigated the potential of ultraviolet light emitting diode (UV LED) technology as a decontamination tool in the food industry. Black peppercorns were subjected to UV LED treatment at selected wavelengths (280, 300 and 365 nm) and treatment durations (5, 10 and 20 min). Microbiological analysis of treated black peppercorns inoculated with B. subtilis was carried out along with quality analysis using phenolic and volatile profile analysis. The initial concentration of B. subtilis in black peppercorn samples (7.18 +/- 0.17 log10 cfu g(-1)) was significantly reduced to 6.20 +/- 0.44 log(10) cfu g(-1) after treatment at 280 nm for 20 min, Piperine and piperyline were determined as the predominant phenolic compounds by LC-DAD-ESI-MS-MS and piperine exhibited a similar pattern to total phenolics with the highest concentration observed after 5 min treatment. Volatile profile analysis indicated an increase of sesquiterpenes, while monoterpenes decreased in concentration after UV LED treatment. Multivariate analysis showed the effects of UV LED treatments on all volatile compounds investigated. This study demonstrates the potential of UV LED treatment for processing of black peppercorns.
Açıklama
Anahtar Kelimeler
Ultraviolet, Light emitting diode, Black peppercorn, Total phenolic, Volatile profile, Decontamination
Kaynak
Lwt-Food Science and Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
152
