Effect of ultraviolet light emitting diode treatments on microbial load, phenolic and volatile profile of black peppercorns

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.contributor.authorHinds, Laura M.
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.contributor.authorO'Donnell, Colm P.
dc.contributor.authorTiwari, Brijesh K.
dc.date.accessioned2025-01-06T17:44:42Z
dc.date.available2025-01-06T17:44:42Z
dc.date.issued2021
dc.description.abstractThis 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.
dc.identifier.doi10.1016/j.lwt.2021.112133
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85113248293
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.112133
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3157
dc.identifier.volume152
dc.identifier.wosWOS:000784624400001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectUltraviolet
dc.subjectLight emitting diode
dc.subjectBlack peppercorn
dc.subjectTotal phenolic
dc.subjectVolatile profile
dc.subjectDecontamination
dc.titleEffect of ultraviolet light emitting diode treatments on microbial load, phenolic and volatile profile of black peppercorns
dc.typeArticle

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