Impact of low energy electron beam on black pepper (<i>Piper nigrum</i> L.) microbial reduction, quality parameters, and antioxidant activity

Abdul Basit M. Gaba; Mohamed A. Hassan; Ashraf A. Abd El-Tawab; Mohamed A. Abdelmonem; Mohamed K. Morsy; Abdul Basit M. Gaba; Mohamed A. Hassan; Ashraf A. Abd El-Tawab; Mohamed A. Abdelmonem; Mohamed K. Morsy

doi:10.3934/agrfood.2022045

AIMS Agriculture and Food

2022, Volume 7, Issue 3: 737-749. doi: 10.3934/agrfood.2022045

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Impact of low energy electron beam on black pepper (Piper nigrum L.) microbial reduction, quality parameters, and antioxidant activity

1.
Department of Food Control, Faculty of Veterinary Medicine, Benha University, 13736 Qaluobia, Egypt
2.
Department of Quality systems and sustainability, Kalustyan Corporation - 855 Rahway ave, union NJ 07083, USA
3.
Department of Bacteriology and Immunology, Faculty of Veterinary Medicine, Benha University, 13736 Qaluobia, Egypt
4.
Agriculture research center, Central lab of residue analysis of pesticides and heavy metals on food, Food Microbiology Unit, Cairo, Egypt
5.
Department of Food Technology, Faculty of Agriculture, Benha University, 13736 Qaluobia, Egypt

Received: 18 May 2022 Revised: 03 August 2022 Accepted: 29 August 2022 Published: 08 September 2022

Low energy electron beam (e-beam) has the ability to decontaminate or reduce bioburden and enhance the food product's safety with minimal quality loss. The current study aimed to evaluate the efficacy of e-beam on natural microbiota and quality changes in black peppercorns. The black pepper was exposed to e-beam at doses from 6–18 kGy. The microbial quality, physicochemical attributes, total phenolic compounds, and antioxidant activity were evaluated. Results demonstrated the microbial population in black pepper decreased with increasing e-beam treatment doses. Significant inactivation of Total Plate Count (TPC), yeasts, and molds were observed at dose 6 kGy by 2.3, 0.7, and 1.3 log CFU g⁻¹, respectively, while at 18 kGy the reduction level was 6, 2.9, and 4.4 log CFU g⁻¹, respectively. Similarly, 18 kGy of e-beam yielded a reduction of 3.3 and 3.1 log CFU g⁻¹ of Salmonella Typhimurium and coliform bacteria, respectively. A significant difference (p < 0.05) was noted between doses 12, 15, and 18 kGy on Bacillus cereus and Clostridium perfringens in black pepper. During e-beam doses, the values L^*, a^* and b^* of black peppercorn were not noticeably altered up to 18 kGy dose. No significant (p > 0.05) difference in moisture, volatile oil, and piperine content upon (6–18 kGy) treatments in comparison to the control. A slight difference in the bioactive compound, retaining > 90% of total phenolic compounds and antioxidant activity. Results revealed that e-beam doses ≥ 18 kGy were influential for inactivating natural microbes and foodborne pathogens without compromising the physicochemical properties and antioxidant activity of black peppercorns.
- electron beam,
- inactivation,
- microbial quality,
- antioxidant activity,
- black pepper
Citation: Abdul Basit M. Gaba, Mohamed A. Hassan, Ashraf A. Abd El-Tawab, Mohamed A. Abdelmonem, Mohamed K. Morsy. Impact of low energy electron beam on black pepper (Piper nigrum L.) microbial reduction, quality parameters, and antioxidant activity[J]. AIMS Agriculture and Food, 2022, 7(3): 737-749. doi: 10.3934/agrfood.2022045

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Abstract

Low energy electron beam (e-beam) has the ability to decontaminate or reduce bioburden and enhance the food product's safety with minimal quality loss. The current study aimed to evaluate the efficacy of e-beam on natural microbiota and quality changes in black peppercorns. The black pepper was exposed to e-beam at doses from 6–18 kGy. The microbial quality, physicochemical attributes, total phenolic compounds, and antioxidant activity were evaluated. Results demonstrated the microbial population in black pepper decreased with increasing e-beam treatment doses. Significant inactivation of Total Plate Count (TPC), yeasts, and molds were observed at dose 6 kGy by 2.3, 0.7, and 1.3 log CFU g⁻¹, respectively, while at 18 kGy the reduction level was 6, 2.9, and 4.4 log CFU g⁻¹, respectively. Similarly, 18 kGy of e-beam yielded a reduction of 3.3 and 3.1 log CFU g⁻¹ of Salmonella Typhimurium and coliform bacteria, respectively. A significant difference (p < 0.05) was noted between doses 12, 15, and 18 kGy on Bacillus cereus and Clostridium perfringens in black pepper. During e-beam doses, the values L^*, a^* and b^* of black peppercorn were not noticeably altered up to 18 kGy dose. No significant (p > 0.05) difference in moisture, volatile oil, and piperine content upon (6–18 kGy) treatments in comparison to the control. A slight difference in the bioactive compound, retaining > 90% of total phenolic compounds and antioxidant activity. Results revealed that e-beam doses ≥ 18 kGy were influential for inactivating natural microbes and foodborne pathogens without compromising the physicochemical properties and antioxidant activity of black peppercorns.

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