《现代食品工程高新技术》课程教学资源（文献资料）食品包装、杀菌新技术 Effect of X-ray, gamma ray, and electron beam irradiation on the hygienic and physicochemical qualities of red pepper powder

LWT-Food Science and Technology()51 Contents lists available at LWT- LWT-Food Science and Technology ELSEVIER journal homepage:www.elsevier.com/locate/lwt Effect of X-ray,gamma ray,and electron beam irradiation on the ConSuk hygienic and physicochemical qualities of red pepper powder uGeum non-in Co k/caeaeod5ae&achaibe:h仙oadadaiaiolgointcomtAenkogeasheintoegps0-as iobotisamaad ARTICLEINFO ABSTRACT This study the(TAM) oids and capsanthin e up (for all cators.mne three types d the The red e p that of the non er.an off-favor gamma rays and 015 Elsevier Ltd.All rights reserved. 1.Introduction ethy der.fum s one of the treatment is limited because it requir an additiona deco and pungent taste which is restric trie the com ercial quality of red pepper.The level of pungency of red without ed effects( 1200 s2006:F oods(WH)Dried foods.suchasred peppe powder. tion has bee ood irradiation radiation ium-137(0.662MeV ·m270+2a5nn 0rerved

Effect of X-ray, gamma ray, and electron beam irradiation on the hygienic and physicochemical qualities of red pepper powder Koo Jung a , Beom-Seok Song a , Min Jung Kim b , Byeong-Geum Moon a , Seon-Min Go a , Jae-Kyung Kim a , Yun-Jong Lee a , Jong-Heum Park a, * a Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185, Republic of Korea b Division of Metabolism and Functionality Research, Korean Food Research Institute, Sungnam 463-746, Republic of Korea article info Article history: Received 5 February 2015 Received in revised form 7 April 2015 Accepted 9 April 2015 Available online 1 May 2015 Keywords: Capsaicinoids Capsanthin Red pepper powder Sensory evaluation X-rays abstract This study evaluated the total aerobic microbes (TAM), concentration of capsaicinoids and capsanthin, color, and sensory properties of red pepper powder (Capsicum annuum L.) irradiated with gamma rays, electron beams, or X-rays using doses of up to 10 kGy. TAM decreased by irradiation in a dose-dependent manner. A dose of 6 kGy (for all radiation sources) reduced the TAM population effectively without affecting major quality indicators. The three radiation types did not change the pungency of red pepper powder based on the capsaicinoids content. The red color of the pepper powder was not significantly different for irradiated samples than that of the control, as determined from the capsanthin content and Hunter's values. Further, a sensory evaluation showed no significant difference in pungent odor or color between the non-irradiated control and irradiated red pepper powder. However, an off-flavor was detected by most panelists for the irradiated samples for all sources. In this study, X-ray, gamma ray, and electron beam irradiation were compared with respect to the sterilization of red pepper powder. The results indicate that X-rays can be used for the irradiation of dried condiments with the same effects as gamma rays and electron beams. © 2015 Elsevier Ltd. All rights reserved. 1. Introduction Red pepper (Capsicum annum L.) powder is one of the most important spices, especially in Korea, and has been used worldwide as a natural flavoring and coloring agent owing to its unique spicy and pungent taste and color (Lee, Sung, Lee, & Kim, 2004). The pungency and natural red color are the main factors that determine the commercial quality of red pepper. The level of pungency of red pepper depends on the concentration of capsaicinoids, primarily capsaicin and dihydrocapsaicin. The red color is attributed to the presence of capsanthin, which is a major carotenoid pigment and exists only in the genus Capsicum (Minguez-Mosquera & Hornero￾Mendez, 1994). Red pepper powder is of agricultural origin and is therefore generally contaminated by microorganisms during the cultivation, drying, and grinding, and storage processes. Microorganisms may be potential contamination sources in foods even when added in small amounts. To sanitize red pepper powder, fumigation with ethylene oxide, steam heat sterilization, and irradiation are used to decontaminate undesirable microorganisms. The steam heat treatment is limited because it requires an additional decontami￾nation step prior to packaging. Irradiation is more effective than ethylene oxide fumigation, which is restricted in many countries owing to possible toxic residues, in controlling microbial contam￾ination without undesired effects (Diehl, 2002; Farkas, 2006; Farkas & Andrassy, 1988). The Joint FAO/IAEA/WHO Expert Committee confirmed that irradiation of up to 10 kGy does not produce toxi￾cological hazards and nutritional or microbiological problems in foods (WHO, 1981). Dried foods, such as red pepper powder, are less sensitive to irradiation than hydrated foods, and their irradia￾tion has been authorized at a maximum dose of 10 and 30 kGy in Korea and the United States, respectively (Olson, 1998). Food irradiation can be performed using various radiation sources and energy levels: (i) gamma rays produced from radio￾isotopes cobalt-60 (1.17 and 1.33 MeV) or cesium-137 (0.662 MeV); (ii) electron beams (maximum energy 10 MeV) generated from * Corresponding author. Tel.: þ82 63 570 3244; fax: þ82 63 570 3207. machine sources; and (iii) X-rays (bremsstrahlung, maximum E-mail address: jhpark21@kaeri.re.kr (J.-H. Park). Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: www.elsevier.com/locate/lwt http://dx.doi.org/10.1016/j.lwt.2015.04.030 0023-6438/© 2015 Elsevier Ltd. All rights reserved. LWT - Food Science and Technology 63 (2015) 846e851

KJeLWT-Food Sciece and Technology 63(2015)4-51 energy 5 MeV)obtained by bombarding a high-density target with 25C for 5 days (veasts and molds).The number of colony forming high-power electron beam(Cember) 300C te tron bea radition with were in 2003)Therefy mical qualities of food.Recently.the rising priceso 2.3.Sensory evaluation adioa ors reviousstud nce and udies ofa no-adiated samples were provded to pa alon the pur cinoids and caps est was administe elists using a 7-point the study was he panelist disliked the sa ple extreme odor of Korean red pepper powder ed on a scal m 1 to 2.Materials and methods 2.1.Sample preparation and irradiation 2.4.Determination of Hunter's color values Red pe sted from ser n)and measured g a rmea spectrophotomcte on the area o adiation ources.National Institute of Standards and Techn AEb=V(AL)2+(a-)2+(Ab)2 rt Io tindwntadeseoooniol2 4.6.8.or 10kc Korea)and rpm)at 30C for on(1500 rpn nd ar iquot (10L he filtrate njected with 3) HPLC syste consisted of a dual pump and a uv detect meas ured us C1(4 um.1503.9 mm inner diamete arget dose s.the samples were used for subsequen 22.Microbial analysis Louis,MO.USA) 2.6.Analysis of capsanthin blender Bag (Seward Medical.West Sussex.UK (TA mo and coliforms.c ctively.The were treated with in methanol

energy 5 MeV) obtained by bombarding a high-density target with a high-power electron beam (Cember & Johnson, 2009). X-rays and gamma rays are composed of photons in the electromagnetic spectrum, while electron beams are a particulate radiation with a different energy level (Cleland & Stichelbaut, 2013; Gregoire et al., 2003). Therefore, the three types of radiation show differences in penetration activity and different effects on the microbiological and physicochemical qualities of food. Recently, the rising prices of cobalt-60 sources and increasing consumer concerns toward radioactive materials have created a favorable environment for the development of electron beam and X-ray machines. Efficient and powerful electron irradiators have entered the industrial market and have successfully been used for sterilization in other sectors such as medical supplies and cosmetics (Arvanitoyannis, 2010). Previous studies that have compared the use of various radiation sources on foods have mostly involved gamma rays and electron beams. Unfortunately, comparative studies of all three radiation sources have rarely been reported. This study applied gamma rays, electron beams, and X-rays to red pepper powder to sterilize mi￾croorganisms, and the amount of capsaicinoids and capsanthin as well as the sensorial properties of each sample were investigated. Specifically, the aim of the study was to evaluate the effects of X-ray irradiation on the microbiological quality, color, pungency, and odor of Korean red pepper powder. 2. Materials and methods 2.1. Sample preparation and irradiation Red pepper powder harvested from September to October of 2013 was purchased from a local market in Jeongeup, Korea. The average moisture content in red pepper powders was 7.8 ± 0.2%. The samples were immediately placed in sterilized oxygen-impermeable nylon polyethylene/polypropylene bags (20 30 cm, thickness: 0.07 mm; Sunkyung Co. Ltd., Seoul, Korea) and packaged to a thickness of 3.0 cm to minimize the variation in penetration depth among the radiation sources. National Institute of Standards and Technology reported that the thickness of polyethylene and polypropylene ma￾terials within 10 mm did not affect the penetration ability of gamma rays, electron beams, and X-rays in the stopping-power report for electrons and protons (NIST, 2005). The packaged samples were irradiated with a dose of 0 (control), 2, 4, 6, 8, or 10 kGy using one of the designated sources. Gamma irradiation was performed in a cobalt-60 gamma irradiator (AECL, IR-79, MDS Nordion Inc., Ottawa, Canada) at the Korea Atomic Energy Research Institute (Jeongeup, Korea) and its source strength was approximately 11.1 PBq. Electron beam irradiation and X-ray irradiationwere performed with an ELV-4 electron beam accelerator (10 MeV) and an X-ray linear accelerator (7.5 MeV), respectively, at the EB-Tech Co. (Daejeon, Korea). Gamma, electron beam, and X-ray irradiationwere conducted with a dose rate of 10 kGy/hr. The absorbed doses were measured using an alanine￾EPR dosimetry system and the actual doses were within 5% of the target doses. After irradiation, the samples were used for subsequent experiments. 2.2. Microbial analysis The non-irradiated and irradiated samples (10 g) with doses of 2, 4, 6, 8, and 10 kGy were homogenized for 2 min in a sterile Lab￾blender 400 Stomacher Bag (Seward Medical, West Sussex, UK) containing 90 mL of 0.1% sterile peptone. To enumerate the total aerobic microbes (TAM), yeasts and molds, and coliforms, cultures were plated on Plate Count Agar, Potato Dextrose Agar, and Eosin Methylene Blue Agar (Difco Laboratories, USA), respectively. The plates were incubated at 35 C for 48 h (TAM and coliforms) or 25 C for 5 days (yeasts and molds). The number of colony forming units (log CFU) per gram was counted after the culture was diluted such that the cell concentration was in the range of 30e300 CFU per plate. Experiments for each group of microbes were independently conducted in triplicate. D10 values for TAM were determined to compare the inactivation effects of the different radiation treat￾ments, by calculating the reciprocal of the slope. 2.3. Sensory evaluation A sensory evaluation was carried out for each sample imme￾diately after irradiation (with gamma rays, electron beams, or X￾rays) by ten trained panelists consisting of members of the Team for Radiation Food Science and Biotechnology of the Atomic En￾ergy Research Institute. Both irradiated (2, 4, 6, 8, and 10 kGy) and non-irradiated samples were provided to panelists along with an explanation of the purpose of irradiation, and evaluated in terms of the pungent odor, color, and off-flavor. According to the method described by Civille and Szczesniak (1973), a sensory test was administered to panelists using a 7-point scale, where “7” means the panelist liked the sample extremely and “1” means the panelist disliked the sample extremely. The off-flavor was evaluated on a scale from 1 to 7, where 7 indicates very strong and 1 indicates no off-flavor. The samples were placed on a white plastic dish and labeled randomly with three-digit numerical codes. 2.4. Determination of Hunter's color values To quantify the color of samples in terms of Hunter's L* (light￾ness), a* (redness), and b* (yellowness), each sample was put in a petri dish (⌀ ¼ 5 cm) and measured using a spectrophotometer (Konica Minolta CM-5, Tokyo, Japan). For each treatment, five measurements along the equatorial area of ten samples were ob￾tained. The color difference (DE* ab) was calculated from the following equation: DE ab ¼ ffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffi ðDLÞ2 þ ðDaÞ2 þ ðDbÞ2 q : 2.5. Analysis of capsaicinoids Irradiated red pepper powder (1 g) was mixed with 10 mL of methanol in a vial with a screw-cap and extracted in a shaking incubator (180 rpm) at 30 C for 4 h. After centrifugation (1500 rpm, 10 min, 4 C), the extracts were filtered through a 0.45-mm syringe filter, and an aliquot (10 mL) of the filtrate was injected directly into the high-performance liquid chromatography system (HPLC). The HPLC system consisted of a dual pump and a UV detector set at 280 nm (Agilent Technologies 1200 series, Santa, Clara, CA, USA). The column was Nova-Pak C18 (4 mm, 150 3.9 mm inner diameter; Waters, Milford, MA, USA). The isocratic mobile phase was a mixture of methanol/water (60:40 v/v) with a flow rate of 0.8 mL/ min. As a standard compound, a synthetic chemical of capsaicin and dihydrocapsaicin was purchased from SigmaeAldrich (St. Louis, MO, USA). 2.6. Analysis of capsanthin Irradiated red pepper powder (0.03 g) was extracted with 4 mL of diethyl ether/methanol (50:50, v/v) in a shaking incubator (180 rpm) at 30 C for 4 h until colorless extracts were obtained. After centrifugation (1500 rpm, 4 C) for 10 min, the supernatants were treated with 20% KOH in methanol for 1 h at room K. Jung et al. / LWT - Food Science and Technology 63 (2015) 846e851 847

848 K.jung etal./LWT-Food Science and Te y63(201546-85 Microorganism Radiation source Dro value (kGy) Camma rem 521818 27+0.16 154012 27019 200012 Coli forms X-rav ltiple range test(p<0.05) sand x-av ntyrdwit at a dose of 6 k kcy ()( h mobile the non-irradiated sample CFUg whereas am.and -ray irrad tion at a dose above chem taScompoundnid d from Sigma 2.7.Statistical analysis ate that th types of irr the of TAM ene compare abo e the 3.Results and discussion 9L20140 3.1.Microbial analysis or the ofTAM was.w hereas those 90cebdn owthat the TAM of red ma ravs electron beams.and x-ravs Sensory parameter Radiation source radiation dose (kGy) Pungent odo Off-flavo (-10 uppercase lette row and by the same e not s到 uncan's multipl

temperature for saponification. One milliliter of 10% NaCl was added to separate the phases. The layer of diethyl ether was passed through anhydrous sodium sulfate and dried completely under a stream of nitrogen. The residue was dissolved in 1 mL of acetone, filtered through a 0.45-mm syringe filter, and injected (10 mL) into the HPLC system coupled with a UV detector with a wavelength set at 450 nm. The column was a Nova-Pak C18 and the mobile phase was acetonitrile/2-propanol/ethyl acetate (80:10:10, v/v) with a flow rate of 0.8 mL/min. As a standard compound, a synthetic chemical of capsanthin was purchased from SigmaeAldrich. 2.7. Statistical analysis Data were analyzed statistically using IBM® SPSS Statistics 21 software for Windows (SPSS Inc., Chicago, IL, USA). Analysis of variance and Duncan's multiple range tests at p < 0.05 were used to compare the differences among mean values. 3. Results and discussion 3.1. Microbial analysis Red pepper can be exposed to microbial contamination during cultivation, harvesting, processing, and storage. It was reported that pathogenic microorganisms including B. cereus, B. subtilis, Clos￾tridium perfringens, and Staphylococcus aureus are often present in red pepper powder (Aydin, Emin Erkan, Baokaya, & Ciftcioglu, 2007). Complete sterilization of spices is not a requirement for their use as ingredients, but the microbial contamination of spices should be below 103 e104 CFU/g (Codex Alimentarius Commission, 1990). The data presented in Table 1 show that the TAM of red pepper powder was significantly reduced with increasing radiation doses (p < 0.05). The initial TAM of the non-irradiated sample was 5.27 log CFU/g, whereas the TAM in samples irradiated with gamma rays, electron beams, and X-rays was significantly reduced by 2 log values at a dose of 6 kGy (p < 0.05) (Table 1). No growth of TAM was found in samples irradiated with a dose of 10 kGy. The initial co￾liforms of the non-irradiated sample were 5.32 log CFU/g, whereas the coliforms in samples were decontaminated by gamma ray, electron beam, and X-ray irradiation at a dose above 2 kGy (Table 1). Moreover, yeasts and molds were not observed in any of the samples tested. It was considered that yeasts and molds and coliforms may only have been present at low levels and may have been inactivated by drying during the processing of the fresh red peppers. These results indicate that three types of irradiation with doses of up to 6 kGy were effective for the reduction of TAM in red pepper powder. This level is generally accepted as a maximal count desired by the spice trade (Farkas, 1985). Several studies have re￾ported that gamma irradiation at doses above 6 kGy reduce the population of TAM in red pepper powder (Lee et al., 2004; Song et al., 2014). Table 1 shows the inactivation effects of the various radiation treatments on the sterilization of red pepper powder using D10 values. The D10 values for TAM differed significantly among the tested radiation sources (p < 0.05). The D10 value of electron beams for the inactivation of TAM was 2.42 kGy, whereas those of gamma rays and X-rays were 2.66 and 2.67 kGy, respectively. When ionizing radiation passes through matter such as food, its energy is absorbed. Absorbed energy leads to interactions between atoms and molecules, which results in the inactivation of microorganisms. X-rays and gamma rays are composed of photons in the electro￾magnetic spectrum, while electrons beams are a particulate Table 1 D10 values (kGy) of microorganism in red pepper powder. Microorganism Radiation sources Irradiation dose (kGy) D10 value (kGy) 0 2 4 6 8 10 Total aerobic microbes Gamma ray 5.27 ± 0.16 4.67 ± 0.02 3.72 ± 0.09 2.91 ± 0.19 2.52 ± 0.24 NDa 2.66 ± 0.11a Electron beam 5.27 ± 0.16 4.66 ± 0.07 3.80 ± 0.05 3.21 ± 0.04 2.46 ± 0.15 ND 2.42 ± 0.06b X-ray 5.27 ± 0.16 4.15 ± 0.12 4.26 ± 0.12 2.87 ± 0.19 2.00 ± 0.12 ND 2.67 ± 0.10a Yeast & Molds Gamma ray ND ND ND ND ND ND e Electron beam ND ND ND ND ND ND e X-ray ND ND ND ND ND ND e Coli forms Gamma ray 5.32 ± 0.06 ND ND ND ND ND e Electron beam 5.32 ± 0.06 ND ND ND ND ND e X-ray 5.32 ± 0.06 ND ND ND ND ND e Data represent mean values ± standard deviation (n ¼ 3). aeb Values followed by the same letters within a column are not significantly different by Duncan's multiple range test (p < 0.05). a ND: Not detected within the detection limit <1 log CFU/g. Table 2 Sensory preference scores for red pepper powders irradiated with gamma rays, electron beams, and X-rays. Sensory parameter Radiation sources Irradiation dose (kGy) 0 2 4 6 8 10 Pungent odor Gamma ray 6.0 ± 0.4Aa 6.0 ± 0.6Aa 5.7 ± 0.7Aa 5.7 ± 0.9Aa 5.8 ± 0.5Aa 5.9 ± 1.0Aa E-beam 6.0 ± 0.4Aa 6.1 ± 0.4Aa 6.0 ± 0.7Aa 5.9 ± 0.5Aa 6.0 ± 0.5Aa 6.2 ± 1.0Aa X-ray 6.0 ± 0.4Aa 6.0 ± 0.6Aa 5.8 ± 0.8Aa 5.6 ± 0.5Aa 5.7 ± 0.4Aa 5.9 ± 0.9Aa Color Gamma ray 3.4 ± 0.7Aa 3.4 ± 0.7Aa 3.4 ± 0.6Aa 3.4 ± 0.6Aa 3.4 ± 0.5Aa 3.7 ± 0.6Aa E-beam 3.4 ± 0.7Aa 3.2 ± 0.5Aa 3.1 ± 0.6Aa 3.3 ± 0.5Aa 3.2 ± 0.4Aa 3.4 ± 0.7Aa X-ray 3.4 ± 0.7Aa 3.6 ± 0.6Aa 3.5 ± 0.5Aa 3.0 ± 0.6Aa 3.3 ± 0.5Aa 3.9 ± 0.5Aa Off-flavor Gamma ray 1.6 ± 0.3Aa 2.4 ± 0.6ABa 2.3 ± 0.4ABa 2.2 ± 0.3ABa 2.4 ± 0.4Bab 2.5 ± 0.2Ba E-beam 1.6 ± 0.3Aa 2.0 ± 0.3ABa 1.5 ± 0.2Aa 2.6 ± 0.3ABa 2.3 ± 0.3ABa 3.7 ± 0.5Bb X-ray 1.6 ± 0.3Aa 2.0 ± 0.3ABa 2.4 ± 0.4ABCa 2.3 ± 0.4ABa 2.9 ± 0.3BCb 3.1 ± 0.5Cb Data represent mean values ± standard deviation (n ¼ 10). AeC, aeb Values followed by the same uppercase letters within a row and by the same lowercase letters within a column are not significantly different by Duncan's multiple range test (p < 0.05). 848 K. Jung et al. / LWT - Food Science and Technology 63 (2015) 846e851

JneLWT-Food Scimce nd (015)46-851 849 radiation.Higher interactions among matter are known to occur for nigh-energy charged particles tor photons of gamm efor on the microbiolog uced the mpared the use of different radiation sourceson foods hav tory is in thi than gamma irr tron-rradia ele uwith respect to cal qualities of product ff-flavo nized sic ble 2) ungent odor d pepper pov r.Furthermore anddmd capsaici comprise th ntration of c psaicinoids int o than tydrocapsaicinoGontentforldo5e thre 10 kG d n in red peppe rerelative kim 1996:Lee et)

radiation. Higher interactions among matter are known to occur for high-energy charged particles emitted from electron beams than for photons of gamma rays and X-rays (Cember & Johnson, 2009; Stewart, 2001). Therefore, different effects on the microbiological qualities of food can result from the three radiation sources. In this study, electron beam irradiation reduced the TAM significantly more than did gamma and X-ray irradiations. Previous studies that have compared the use of different radiation sources on foods have focused mostly on gamma rays and electron beams. Blank and Corrigan (1995) reported that electron irradiation exhibits greater TAM inhibitory activity than gamma irradiation. Results of the microbial analysis in this study were consistent with previous re￾sults. However, a contradictory result has also been reported, in which gamma-irradiated beef had lower total bacterial counts than electron-irradiated beef (Park et al. 2010). Van Calenberg et al. (1998) reported that X-rays and electron beams produced similar results with respect to the microbiological qualities of products treated with the two types of radiation. Unfortunately, comparative studies of all three radiation sources have rarely been reported. 3.2. Sensory evaluation for pungent odor, color, and off-flavor of red pepper powder irradiated with gamma rays, electron beams, and X￾rays Pungent odors, colors, and off-flavors are important quality in￾dicators of red pepper powder. Sensory scores of non-irradiated and irradiated red pepper powder for pungent odor, color, and off-flavor are presented in Table 2. The panelists recognized sig￾nificant dose-dependent off-flavors (p < 0.05). An off-flavor was detected by most panelists for the irradiated samples for all sources (Table 2). However, the majority of panelists could not distinguish the pungent odor and color between the non-irradiated and irra￾diated samples. The pungent odor and color of red pepper powder were not affected by the three types of irradiation for doses of up to 10 kGy. Sulfur-containing proteins can be denatured or broken down by the penetration of radiolytic radicals with strong oxida￾tion power. Furthermore, unexpected volatile compounds are generated by deamination in irradiated foods (Thayer, 1994). 3.3. Analysis of capsaicinoids and capsanthin Pungency in red pepper powder is primarily caused by capsaicin and dihydrocapsaicin (Lee et al., 2004). In this study, the capsaicin and dihydrocapsaicin contents were analyzed, which comprise the capsaicinoid content. The capsaicinoids was detected in all samples by HPLC. The concentration of capsaicinoids in the samples irra￾diated with three types of radiation ranged from 10.17 to 11.20 mg/ 100 mg (Table 3). The capsaicin content was higher than the dihydrocapsaicin content for all doses. Table 3 shows that three types of irradiation at doses of up to 10 kGy did not significantly affect the contents of capsaicin or dihydrocapsaicin in red pepper powder (p < 0.05). There were no significant differences in the individual capsaicinoid contents of red pepper powder after irra￾diation, regardless of the dose and radiation source (p < 0.05) (Table 3). It has been reported that capsaicinoids are relatively stable under gamma and electron beam irradiation for doses of up to 15 kGy (Byun, Yook, Kwon, & Kim, 1996; Lee, Lee, & Kwon, 2000), and in the bird pepper (Capsicum frutescens), the capsaicinoid content was not altered by gamma irradiation at 10 kGy (Calucci et al., 2003). Several studies have reported that the red color of red pepper is actually due to capsanthin (Biacs, Daood, Pavisa, & Hajdu, 1989; Weissenberg, Schaeffler, Menagem, Barzilai, & Levy, 1997), and gamma irradiation did not affect the amount of capsanthin or the redness of red pepper powder (Lee et al., 2004). In this study, Table 3 Amount (m g/100 mg) of capsaicinoids and capsanthin extracted from non-irradiated control samples and irradiated red pepper powder. Irradiation dose (kGy) Radiation sources Gamma ray Electron beam X-ray *CAP **DHC ***Total Capsanthin CAP DHC Total Capsanthin CAP DHC Total Capsanthin 0 7.03 ± 0.12 3.40 ± 0.10 10.43 ± 0.12Aa 6.00 ± 0.72Xx 7.03 ± 0.12 3.40 ± 0.10 10.43 ± 0.12Aa 6.00 ± 0.72Xx 7.03 ± 0.12 3.40 ± 0.10 10.43 ± 0.12Aa 6.00 ± 0.72Xx 2 7.43 ± 0.32 3.37 ± 0.12 10.80 ± 0.44Aa 6.27 ± 0.60Xx 7.00 ± 0.17 3.17 ± 0.06 10.17 ± 0.15Aa 5.80 ± 0.44Xx 7.17 ± 0.06 3.27 ± 0.06 10.37 ± 0.06Aa 6.20 ± 0.66Xx 4 7.33 ± 0.21 3.33 ± 0.12 10.67 ± 0.32Aa 5.50 ± 0.26Xx 7.67 ± 0.06 3.50 ± 0.10 11.13 ± 0.06Aa 5.93 ± 1.01Xx 7.17 ± 0.21 3.30 ± 0.10 10.47 ± 0.21Aa 6.30 ± 0.90Xx 6 7.40 ± 0.10 3.33 ± 0.06 10.70 ± 0.10Aa 5.57 ± 0.81Xx 7.57 ± 0.29 3.47 ± 0.12 11.00 ± 0.35Aa 5.83 ± 0.59Xx 7.70 ± 0.36 3.50 ± 0.17 11.20 ± 0.53Aa 6.00 ± 0.75Xx 8 7.13 ± 0.21 3.23 ± 0.12 10.37 ± 0.32Aa 5.07 ± 0.57Xx 7.63 ± 0.92 3.47 ± 0.46 11.13 ± 1.36Aa 5.30 ± 0.79Xx 7.63 ± 0.15 3.50 ± 0.10 11.10 ± 0.20Aa 5.23 ± 0.38Xx 10 7.33 ± 0.06 3.33 ± 0.06 10.67 ± 0.16Aa 5.30 ± 0.36Xx 7.20 ± 0.36 3.23 ± 0.10 10.47 ± 0.47Aa 5.30 ± 0.87Xx 7.57 ± 0.06 3.43 ± 0.06 10.97 ± 0.16Aa 5.47 ± 0.40Xx *CAP: capsaicin, **DHC: dihydrocapsaicin, ***total: capsaicin þ dihydrocapsaicin. Data represent mean values ± standard deviation (n ¼ 3). A, a Values followed by the same uppercase letters within a row and by the same lowercase letters within a column are not significantly different among the total amount of capsaicin and dihydrocapsaicin. X, x Values followed by the same uppercase letters within a row and by the same lowercase letters within a column are not significantly different among the amount of capsanthin (Duncan's multiple range test, p < 0.05). K. Jung et al. / LWT - Food Science and Technology 63 (2015) 846e851 849

K.jung eta./LWT-Food Science and Tech a0tw6(2015)846-85 pper powder irradiated with na rays,electron beams.and X-rays Radiation source Hunter's value Irradiation dose (kGy) Gamma ray 1010 10406 4405 X-ray samples.However.the and r of red pepper ation.The levels of capsanthin and ca elate ted by the ents itse to irradiation ed tha wa alThegammaimadiationofpol sin red peppe Some lyamide films showe chosen considerir conditions.p and product quality rradiated films when ated with doses below 10kG(F al.2008:leon.Pa Kwak,Lee,&Park,2007) Acknowledgments 34.Color evaluation of red pepper powder irradiated with gamme This research wa supported by the Nuclear Research&Devel rays,electron beams,and X-rays rant funded by the korean Govemment ( References ,6.0to12.0 hows that the d0 e in the value for radiati on doses be swas-1and of partic lar note ,the were less than 0.5.All samp xcept the sample expo osed to B/un. Calu ghi.M.Ca 4.Conclusion lines to training a texture profile panel ssing with high-enery ighcrinhibioy the off-flavor was detected by most panelists for the irradiated

capsanthin was detected in all samples by HPLC. The concentration of capsanthin in the samples irradiated with three types of radia￾tion ranged from 5.07 to 6.27 mg/100 mg (Table 3). The three types of irradiation for doses of up to 10 kGy did not significantly change the level of capsanthin in red pepper powder (p < 0.05). There were no significant differences in the individual capsanthin contents of red pepper powder after irradiation, regardless of the dose and source (p < 0.05) (Table 3). In this study, oxygen-impermeable nylon polyethylene/polypropylene bag (0.07 mm of thickness) was used as a packaging material. The gamma irradiation of poly￾amide films can produce degradation of various radiolytic products. Some studies reported that the irradiated polyamide films showed no change in the volatile compound levels compared to the non￾irradiated films when irradiated with doses below 10 kGy (Felix
et al., 2008; Jeon, Park, Kwak, Lee, & Park, 2007). 3.4. Color evaluation of red pepper powder irradiated with gamma rays, electron beams, and X-rays To compare the colors, the DE* ab value was calculated from the Hunter's values. A DE* ab value in the range of 0e0.5 signifies an imperceptible difference in color between the two samples, 0.5 to 1.5 indicates a slight difference, 1.5 to 3.0 indicates a just noticeable difference, 3.0 to 6.0 indicates a remarkable difference, 6.0 to 12.0 indicates an extremely remarkable difference, and above 12.0 in￾dicates colors of a different shade (Young & Whittle, 1985). Table 4 shows that the change in the DE* ab value for radiation doses be￾tween 2 kGy and 10 kGy was similar for all sources. The range of DE* ab values in the samples was 0.2e1.8, and of particular note, the DE* ab values for 2 kGy of gamma rays and 4 kGy of an electron beam were less than 0.5. All samples except the sample exposed to electron beam irradiation at 10 kGy indicated slight differences compared to the control (non-irradiated red pepper powder). These results demonstrate that decoloring by radiation exposure did not progress in a predictable manner. 4. Conclusion The TAM, sensory properties, concentration of capsaicinoids and capsanthin, and color were evaluated for red pepper powder irra￾diated with gamma rays, electrons, or X-rays. The TAM in red pepper powder was decreased by irradiation in a dose-dependent manner. Electron beam irradiation showed a higher inhibitory ac￾tivity than the gamma and X-ray irradiations on the sterilization of TAM in red pepper powder. In the sensory test by trained panelists, the off-flavor was detected by most panelists for the irradiated samples. However, the pungent odor and color of red pepper powder were not different, regardless of the dose and source of radiation. The levels of capsanthin and capsaicinoids, which are related to redness and pungency, were also not affected by the three types of radiation for doses of up to 10 kGy. Moreover, the decoloring caused by radiation exposure did not manifest itself. Color stability against radiation exposure did not differ with respect to irradiation dose or radiation source. These results showed that gamma rays, electron beams, and X-rays had reduced bacterial contamination without undesired effects in red pepper powder. Among the three types of radiation, an optimal source should be chosen considering factors such as sample conditions, production rate, treatment costs, and product quality. Acknowledgments This research was supported by the Nuclear Research & Devel￾opment Program of the Korea Science and Engineering Foundation grant funded by the Korean Government (2012M2A2A6011320). References Arvanitoyannis, I. S. (2010). Consumer behavior toward irradiated food. In I. S. 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Radiation processing of dry food ingredients e a review. Radiation Physics and Chemistry, 25, 271e280. Table 4 Changes in the color of red pepper powder irradiated with gamma rays, electron beams, and X-rays. Radiation source Hunter's value Irradiation dose (kGy) 0 2 4 6 8 10 Gamma ray L* 45.3 ± 0.2 45.4 ± 0.2 45.6 ± 0.2 45.4 ± 0.3 45.5 ± 0.3 45.6 ± 0.2 a* 17.3 ± 0.6 17.7 ± 0.8 18.4 ± 0.5 17.8 ± 0.6 17.7 ± 0.7 18.1 ± 0.1 b* 10.1 ± 0.4 10.4 ± 0.6 10.9 ± 0.5 10.5 ± 0.6 10.4 ± 0.5 10.7 ± 0.1 a DE* ab 0.3 0.7 0.9 0.6 0.7 Electron beam L* 45.3 ± 0.2 45.5 ± 0.2 45.4 ± 0.2 45.6 ± 0.2 45.4 ± 0.2 45.5 ± 0.3 a* 17.3 ± 0.6 17.2 ± 0.3 17.6 ± 0.5 17.9 ± 0.3 17.5 ± 0.3 18.0 ± 0.4 b* 10.1 ± 0.4 10.6 ± 0.3 10.2 ± 0.4 10.5 ± 0.3 10.1 ± 0.2 10.5 ± 0.4 DE* ab 0.6 0.2 0.8 1.1 1.8 X-ray L* 45.3 ± 0.2 45.3 ± 0.2 45.7 ± 0.1 45.4 ± 0.3 45.3 ± 0.4 45.5 ± 0.1 a* 17.3 ± 0.6 17.7 ± 0.7 18.2 ± 0.1 17.6 ± 0.9 17.7 ± 0.3 18.1 ± 0.2 b* 10.1 ± 0.4 10.3 ± 0.6 10.7 ± 0.2 10.3 ± 0.6 10.4 ± 0.2 10.7 ± 0.2 DE* ab 0.8 0.6 1.2 0.9 0.6 Data represent mean values ± standard deviation (n ¼ 10). a The degree of color difference but not the direction, the square root of the sum of (DL* ) 2 , (Da* ) 2 , and (Db* ) 2 . 850 K. 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