scholarly journals Effects of Temperature and Humidity on Fungal Occurrence in Dried Red Pepper during Storage

2021 ◽  
Vol 27 (4) ◽  
pp. 155-163
Author(s):  
Sosoo Kim ◽  
Seul Gi Baek ◽  
Nguyen Bao Hung ◽  
Se-Ri Kim ◽  
Ja Yeong Jang ◽  
...  
Keyword(s):  
Low Temperatures ◽  
Fungal Growth ◽  
Red Pepper ◽  
Aspergillus Sydowii ◽  
Fruit Samples ◽  
Effects Of Temperature ◽  
Penicillium Solitum ◽  
Red Peppers ◽  
Pepper Powder ◽  
Red Pepper Powder

Dried red peppers are frequently contaminated with mycotoxins during storage. To determine the effect of storage environments on fungal occurrence and subsequent mycotoxin accumulation in dried red peppers, we monitored red pepper powder and whole fruit samples for fungal occurrence under various temperatures and relative humidity (RH) conditions during 340 days. Fungal occurrences fluctuated in both pepper forms throughout the storage but they were higher in pepper powder than whole one, higher under low temperatures (-20°C, 0°C, or 4°C) than others (10°C, 25°C, or 30°C), and higher under RH 93% than RH 51% and 69% in both peppers. The samples exhibiting high fungal occurrences were associated mainly with dominant species such as Aspergillus sydowii, Penicillium solitum, P. roqueforti, P. polonicum, or P. chrysogenum. Mycotoxigenic species, including A. flavus, A. ochraceus, A. westerdijkiae, A. tubingensis, and P. citrinum, were also detected throughout the samples. Although mycotoxins were not detected in the samples, mycotoxigenic potential of A. flavus, A. ochraceus, and A. westerdijkiae isolates were confirmed. These results show that low temperatures (-20°C, 0°C, or 4°C) and/or high surrounding RH (>93%) are not safe environments for storage of dried red peppers as fungal growth can occur under these conditions.

scholarly journals Changes in Chemical Characteristics of Roasted Red Pepper Powder with Lard during Storage

2008 ◽  
Vol 28 (3) ◽  
pp. 256-262
Author(s):  
Jong-Beom Yang ◽  
Myung-Soo Ko ◽  
In-Chul Jung ◽  
Yoon-Hee Moon
Keyword(s):  
Red Pepper ◽  
Chemical Characteristics ◽  
Pepper Powder ◽  
Red Pepper Powder

scholarly journals Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 171 ◽  
Author(s):  
Eun Bi Jeon ◽  
Man-Seok Choi ◽  
Ji Yoon Kim ◽  
Shin Young Park
Keyword(s):  
Bacillus Cereus ◽  
Dielectric Barrier Discharge ◽  
Barrier Discharge ◽  
Synergistic Effects ◽  
Combined Treatment ◽  
Red Pepper ◽  
Dbd Plasma ◽  
Dielectric Barrier ◽  
Pepper Powder ◽  
Red Pepper Powder

The synergistic efficacy of a combined treatment of mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 11778) was inoculated onto red pepper powder and then treated with MH (60 °C for 5–20 min) and DBD plasma (5–20 min). Treatment with MH and DBD plasma alone for 5–20 min resulted in reductions of 0.23–1.43 and 0.12–0.96 log CFU/g, respectively. Combined treatment with MH and DBD plasma was the most effective at reducing B. cereus counts on red pepper powder, and resulted in log-reductions of ≥6.0 log CFU/g. The largest synergistic values (4.24–4.42 log) against B. cereus in red pepper powder were obtained by the combination of 20 min MH and 5–15 min DBD plasma. The values of Hunter color ‘‘L’’, ‘‘a’’, and ‘‘b’’, were not significantly different from those of the untreated sample and that with the combination of MH (60 °C for 5–20 min) and DBD plasma (5–20 min). Also, no significant (p > 0.05) differences in pH values between samples were observed. Therefore, these results suggest that the combination of MH treatment and DBD plasma can be potentially utilized in the food industry to effectively inactivate B. cereus without incurring quality deterioration of red pepper powder.

Comparison of a Newly Developed Liquid Chromatography with Tandem Mass Spectrometry Method and Enzyme-Linked Immunosorbent Assay for Detection of Multiple Mycotoxins in Red Pepper Powder

2017 ◽  
Vol 80 (8) ◽  
pp. 1347-1354 ◽  
Author(s):  
Sunyoung Kim ◽  
Sanghee Lee ◽  
Tae-Gyu Nam ◽  
Dongwon Seo ◽  
Miyoung Yoo
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Red Pepper ◽  
Enzyme Linked Immunosorbent Assay ◽  
Tandem Mass ◽  
Powder Samples ◽  
Pepper Powder ◽  
Red Pepper Powder ◽  
Detection And Quantification

ABSTRACT In this study, we aimed to establish a method for determination of multiple mycotoxins such as aflatoxins, ochratoxin A, and zearalenone in red pepper powder samples based on the quick, easy, cheap, effective, rugged, and safe (QuEChERS) approach for extraction and cleanup, with detection and quantification by high-performance liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) in both positive- and negative-ion modes. The developed LC-MS/MS analytical method was compared with an enzyme-linked immunosorbent assay (ELISA) to improve the reliability of our developed method. The linearity, precision, and accuracy were validated for the LC-MS/MS methods. The results obtained with the LC-MS/MS were linear, with a correlation coefficient (R2) of >0.998. The limits of detection and quantification for mycotoxins were 0.07 to 0.71 μg/kg and 0.20 to 1.81 μg/kg, respectively. Intra- and interday precision tests (expressed as the relative standard deviation) for each analyte were 1.58 to 5.97% and 0.97 to 9.01%, respectively. Average recoveries were 85.70 to 94.99%. The validation results for the ELISA were linear (R2 > 0.995), and recoveries were 77.13 to 93.93%. Both analytical methods were applied to determine the presence of mycotoxins in commercial red pepper powder samples from South Korea. Four of the total 56 samples were contaminated with aflatoxins, and 6 samples were contaminated with ochratoxin A; these results were consistent for the two methods (P > 0.05). Therefore, our developed LC-MS/MS with QuEChERS approach for determination of multiple mycotoxins may be useful for controlling the quality and safety of red pepper powder.

scholarly journals Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on Reduction of Bacillus cereus in Red Pepper Powder

2019 ◽  
Author(s):  
Eun Bi Jeon ◽  
Man-Seok Choi ◽  
Ji Yoon Kim ◽  
Shin Young Park
Keyword(s):  
Bacillus Cereus ◽  
Dielectric Barrier Discharge ◽  
Barrier Discharge ◽  
Synergistic Effects ◽  
Combined Treatment ◽  
Red Pepper ◽  
Dbd Plasma ◽  
Dielectric Barrier ◽  
Pepper Powder ◽  
Red Pepper Powder

The synergistic efficacy of combined treatment mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 11778) was inoculated onto red pepper powder and then treated with MH (60 ℃ for 5-20 min) and DBD plasma (5-20 min). Treatment with MH and DBD plasma alone for 5~20 min resulted in reductions of 0.23~1.43 and 0.12~0.96 log CFU/g, respectively. Combined treatment with MH and DBD plasma was the most effective at reducing B. cereus counts on red pepper powder and resulted in log-reductions of ≥ 6.0 log CFU/g. The largest synergistic values (4.24-4.42 log) against B. cereus in red pepper powder were obtained by the combination of 20 min MH and 5~15 min DBD plasma. Hunter color ‘‘L’’, ‘‘a’’, and ‘‘b’’ values of the combination-treated samples were not significantly different from those of non-treated samples. Also, no significant (p > 0.05) differences in pH values between samples were observed. Therefore, these results suggest that the combination of MH treatment and DBD plasma can be potentially utilized in the food industry to effectively inactivate B. cereus without incurring quality deterioration of red pepper powder.

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