Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes

• Published in: Innovative food science & emerging technologies 2021-01, Vol.67, p.102588, Article 102588
• Main Authors: Woldemariam, Henock Woldemichael, Kießling, Martina, Emire, Shimelis Admassu, Teshome, Paulos Getachew, Töpfl, Stefan, Aganovic, Kemal
• Format: Article
• Language: English
• Subjects: Electron beam; Inactivation; Irradiation; Mycotoxin; Quality; Red pepper powder
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2020.102588

This study reported the impact of electron beam (e-beam) treatment on microbiota and mycotoxins naturally present in red pepper powder and physicochemical quality changes. Treatment at 6 kGy indicated significant (p 85% of total phenols, carotenoids and antioxidants activity. Moreover, treatment impact on total color difference (ΔE*) indicated ‘slight differences’. Overall, e-beam treatments up to 10 kGy were efficient in decontaminating the natural microbiota without detrimental effects on the physicochemical qualities of red pepper powder. [Display omitted] •E-beam reduced the microbial count of red pepper powder below 1 log CFU/g.•D10-value of molds was 1.5 times lower than yeasts showing difference in resistance.•Fungal inactivation followed first-order kinetics while total plate counts fitted with Gompertz.•E-beam inactivation of Aspergillus spp. can reduce mycotoxin production.•Total phenols, carotenoids and antioxidants activity remained unchanged at 10 kGy.