Dry pasteurization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Inactivation of Salmonella Typhimurium and Aspergillus flavus considering quality degradation kinetics

Shivanand Shankarrao Shirkole; Arun Sadashiv Mujumdar; Rasu Jayabalan; Parag Prakash Sutar

doi:10.1016/j.foodchem.2020.128012

Dry pasteurization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Inactivation of Salmonella Typhimurium and Aspergillus flavus considering quality degradation kinetics

Food Chem. 2021 Feb 15:338:128012. doi: 10.1016/j.foodchem.2020.128012. Epub 2020 Sep 6.

Authors

Shivanand Shankarrao Shirkole¹, Arun Sadashiv Mujumdar², Rasu Jayabalan³, Parag Prakash Sutar⁴

Affiliations

¹ Department of Food Process Engineering, National Institute of Technology, Rourkela, India. Electronic address: shivanandshirkole@gmail.com.
² Department of Chemical Engineering, McGill University, Montreal, Canada.
³ Department of Life Science, National Institute of Technology, Rourkela, India.
⁴ Department of Food Process Engineering, National Institute of Technology, Rourkela, India.

PMID: 32927202
DOI: 10.1016/j.foodchem.2020.128012

Abstract

The inactivation of S. Typhimurium and A. flavus along with quality degradation kinetics was studied during combined microwave-infrared (MW-IR) heating of paprika. The spatial changes in the distribution of temperature and variation in water activity (a_w) of the paprika samples resulted in a 7.389 log reduction in S. Typhimurium, and 6.182 log reduction in A. flavus. During heating, the deterioration of red pigments was more pronounced compared to that of the yellow pigments. The alteration of color was observed to be due to the increase in a large number of brown pigments. The inhibition of DPPH radicals accelerated with an increase in the power level of MW-IR radiation; the inhibition rate increased from 0.0859 to 0.1485 s^-1. Also, the pungency of dried paprika was found to increase due to moisture reduction, inactivation of peroxidase, and the short-duration of heating.

Keywords: Ascorbic acid (PubChem CID: 5785); Capsaicin (PubChem CID: 1548943); Dihydrocapsaicin (PubChem CID: 107982); Food safety; Foodborne pathogens; Microbial contamination; Nordihydrocapsaicin (PubChem CID: 168836); Quality; Water activity.

MeSH terms

Adult
Ascorbic Acid / analysis
Aspergillus flavus
Capsicum / chemistry
Capsicum / microbiology*
Female
Food Microbiology
Heating
Humans
Infrared Rays
Kinetics
Male
Microwaves*
Pasteurization / methods*
Pigmentation
Pigments, Biological / chemistry
Salmonella typhimurium
Taste
Temperature

Substances

Pigments, Biological
Ascorbic Acid