scholarly journals Effect of Blanching Time and Drying Method on Quality of Black Pepper (Piper nigrum)

2021 ◽  
Vol 8 (1) ◽  
pp. 18-25
Author(s):  
Suchana Paul ◽  
Rumman Ara ◽  
Munshi Rashid Ahmad ◽  
Pradip Hajong ◽  
Gourango Paul ◽  
...  
Keyword(s):  
Black Pepper ◽  
Piper Nigrum ◽  
Drying Method

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

scholarly journals OPTIMASI SUHU PENGERINGAN DENGAN MENGGUNAKAN OVEN TERHADAP MUTU LADA HITAM DAN LADA PUTIH BUBUK

2018 ◽  
Vol 8 (2) ◽  
pp. 80
Author(s):  
RTM Sutamihardja ◽  
Nia Yuliani ◽  
Oktavio Rosani
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Active Substance ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Optimum Temperature ◽  
Drying Process ◽  
White Pepper ◽  
Pepper Powder

Optimization of Drying Temperature Using Oven on Quality of Black Pepper and White Pepper Powder           Pepper (Piper Nigrum L) is an Indonesian spice plant widely used for export and import activity. The post-harvest process of pepper affected the quality, especially on the drying process. One of secondary metabolite compound is piperin. Piperin is an active substance of alkaloid group giving a distinctive spicy flavor to the pepper. Drying process by using the oven could improve the quality of pepper. The results showed that the optimum temperature for white pepper was 85° C for 20 minutes with the water content of 10.65%, total mold/yeast was 1 x 104 colony/g, and piperin content of 4.58%. For Black pepper, the optimum temperature was at 105° C for 20 minutes with the moisture content of 7.84%, total mold/yeast was 1.3 x 104 colony/g and piperin 5,01%.Keywords: White Pepper, Black Pepper, Piperin Content.ABSTRAK           Lada (Piper Nigrum L) adalah tanaman rempah Indonesia yang banyak digunakan untuk ekspor dan impor. Proses pasca panen lada yang tidak maksimal menyebabkan kualitas menurun. Lada memiliki senyawa metabolit sekunder berupa piperin. Piperin adalah zat aktif golongan alkoloid yang memberikan cita rasa pedas khas pada lada. Pengeringan dengan menggunakan oven mampu meningkatkan mutu lada. Hasil penelitian menunjukan suhu optimum untuk pengovenan lada putih adalah 85°C selama 20 menit dengan kadar air sebesar 10,65 %, AKK 1 x 104 koloni/ g, dan kadar piperin 4,58 %. Lada hitam efektif pada suhu optimum 105°C selama 20 menit dengan kadar air sebesar 7,84 %, AKK 1,3 x 104 koloni / g dan kadar piperin 5,01 %.Kata kunci : Lada Putih, Lada Hitam, Kadar Piperin

QUALITY OF POWDERED BLACK PEPPER (PIPER NIGRUM L.) DURING STORAGE. I. SENSORY AND PHYSICOCHEMICAL ANALYSES

1990 ◽  
Vol 4 (4) ◽  
pp. 229-240 ◽  
Author(s):  
SHANTHI. NARASIMHAN ◽  
NAGIN. CHAND ◽  
D. RAJALAKSHMI ◽  
A. R. INDIRAMMA
Keyword(s):  
Black Pepper ◽  
Piper Nigrum

scholarly journals IDENTIFICATION AND MICROPROPAGATION OF VIRUS-FREE BLACK PEPPER GENOTYPES (Piper nigrum L.)

2020 ◽  
Vol 18 (1) ◽  
pp. 57
Author(s):  
Gleyce kelly Sousa Ramos ◽  
Oriel Filgueira de Lemos ◽  
Elisa Ferreira Moura Cunha ◽  
Alessandra De Jesus Boari ◽  
Danielle Pereira Mendonça ◽  
...  
Keyword(s):  
In Vitro Selection ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Multiplication Rate ◽  
Virus Infections ◽  
Major Constraint ◽  
Selection Of ◽  
Pepper Plants

Virus infections are a major constraint for black pepper cultivation (Piper nigrum L.), a vegetatively propagated crop; therefore, the in vitro selection of virus- free plants is an alternative to reestablish phytosanitary quality of pepper culture. The aim of this study was to select and micropropagate PYMoV virus-free pepper plants. ‘Apra’, ‘Bragantina’, ‘Cingapura’, ‘Clonada’, hybrids and ‘Kottanadan’ genotypes were used in the indexing process. From these, ‘Cingapura’, ‘Clonada’, hybrids and ‘Kottanadan’ were virus free, and only ‘Cingapura’ and ‘Clonada’ were selected for micropropagation. In the multiplication phase, ‘Cingapura’ genotype showed higher multiplication rate in relation to ‘Clonada’ in in vitro rooting and in acclimatization, response was similar in both genotypes. It was possible to identify virus-free genotypes of commercial interest, selecting them for micropropagation, and in this stage, influence of genotype is of great importance.

scholarly journals Dietary medicinal plants enhance the chemical composition and quality of broiler chicken meat

2020 ◽  
Vol 70 (4) ◽  
pp. 1823 ◽  
Author(s):  
T. TASHLA ◽  
N. PUVAČA ◽  
D. LJUBOJEVIĆ PELIĆ ◽  
R. PRODANOVIĆ ◽  
J. BOŠKOVIĆ ◽  
...  
Keyword(s):  
Medicinal Plants ◽  
Meat Quality ◽  
Black Pepper ◽  
Chicken Meat ◽  
Feed Additives ◽  
Piper Nigrum ◽  
Hot Pepper ◽  
Growth Promoter ◽  
Caloric Value

The use of nutritional strategies to improve the quality of meat is a relatively new approach that has emerged at the interface of animal science and food science. The effects of dietary medicinal plants (Allium sativum L., Piper nigrum L., and Capsicum annuum L.) addition to chicken nutrition on quality characteristics of breast and thigh with drumstick meat, as well as caloric value of chicken meat were investigated. Quality measurements included meat sensory (colour, smell, taste, softness, chewiness, juiciness and overall impression), physical (pH, colour-CIE L*a*b* and drip-loss) and chemical (moisture, protein, fat and ash content) characteristics. Herbs showed significant (P < 0.05) influence in altering most examined quality parameters of chicken meat, especially when adding red hot pepper. Caloric value of chicken meat was improved which makes garlic, black pepper and hot red pepper valuable natural feed additives in improvement of meat quality as well as a natural growth promoter. In conclusion, herbs had positive influence on chicken meat quality, however the knowledge of their mode of action is still limited and thus requires further investigation.

scholarly journals Effect of gamma-irradiation on microbial decontamination and organoleptic quality of black pepper (Piper nigrum L.)

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S342-S345 ◽  
Author(s):  
J. Sádecká ◽  
E. Kolek ◽  
Z. Salková ◽  
J. Petríková ◽  
M. Kováč
Keyword(s):  
Radiation Treatment ◽  
Volatile Oil ◽  
Black Pepper ◽  
Viable Count ◽  
Piper Nigrum ◽  
Γ Irradiation ◽  
Organoleptic Quality ◽  
Γ Rays ◽  
Different Doses

The influence of ionizing radiation treatment with different doses (5 kGy, 10 kGy and 30 kGy) of γ-rays on the microbial decontamination of powdered black pepper was investigated. It was found out that a dose of 5 kGy is sufficient to achieve a total viable count of microbial contamination. Subsequently the effect of γ-irradiation dose on the possible changes in composition of the black pepper essential oil and simultaneous potential alterations in its organoleptic quality (flavour) were studied. No significant changes in the volatile oil compounds content were observed with the radiation doses of 5 kGy and 10 kGy. Ionizing dose of 30 kGy resulted in triple increase of caryophyllene oxide concentration in compare with an untreated sample. The olfactometric analysis showed non-significant changes in flavour.

scholarly journals Development of Antimicrobial Biocomposite Films to Preserve Quality of Bread

2017 ◽  
Author(s):  
Kelly Johana Figueroa López ◽  
Margarita Maria Andrade Mahecha ◽  
Olga Lucía Torres Vargas
Keyword(s):  
Water Vapor ◽  
Black Pepper ◽  
Packaging Material ◽  
Piper Nigrum ◽  
Syzygium Aromaticum ◽  
Film Properties ◽  
Gelatin Matrix ◽  
Biocomposite Films ◽  
Biocomposite Film

This study developed gelatin-based films with incorporation of microcrystalline cellulose as reinforcement material. Clove (Syzygium aromaticum), nutmeg (Myristica fragrans), and black pepper (Piper nigrum) oleoresins containing antimicrobial compounds of natural origin were incorporated into films. The mechanical, thermal, optical, and structural properties, as well as color, resistance to sealing and permeability to water vapor, light, and oil of the films were determined. Adding oleoresins to the gelatin matrix increased elongation of the material and significantly diminished its permeability to water vapor and oil. Evaluation of the potential use of films containing different oleoresins as bread packaging material was influenced by the film properties. The biocomposite film containing oleoresin from black pepper was the most effective packaging material for maintaining the bread&rsquo;s quality characteristics.

Antileishmanial Alkaloids from Black Pepper (Piper nigrum)

Planta Medica ◽  
2011 ◽  
Vol 77 (05) ◽  
Author(s):  
HRW Dharmaratne ◽  
BL Tekwani ◽  
NPD Nanayakkara
Keyword(s):  
Black Pepper ◽  
Piper Nigrum
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