Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing
The study aimed to investigate inactivation of naturally occurring microorganisms and quality of red pepper paste treated by high pressure processing (HPP). Central composite rotatable design was employed to determine the impacts of pressure (100–600 MPa) and holding time (30–600 s). HPP at 527 MPa...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S240584402203729X |
| _version_ | 1828071263616106496 |
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| author | Henock Woldemichael Woldemariam Shimelis Admassu Emire Paulos Getachew Teshome Stefan Töpfl Kemal Aganovic |
| author_facet | Henock Woldemichael Woldemariam Shimelis Admassu Emire Paulos Getachew Teshome Stefan Töpfl Kemal Aganovic |
| author_sort | Henock Woldemichael Woldemariam |
| collection | DOAJ |
| description | The study aimed to investigate inactivation of naturally occurring microorganisms and quality of red pepper paste treated by high pressure processing (HPP). Central composite rotatable design was employed to determine the impacts of pressure (100–600 MPa) and holding time (30–600 s). HPP at 527 MPa for 517 s reduced aerobic mesophilic bacteria count by 4.5 log CFU/g. Yeasts and molds counts were reduced to 1 log CFU/g at 600 MPa for 315 s. Total phenols, carotenoids and antioxidants activity ranged from 0.28 to 0.33 g GAE/100 g, 96.0–98.4 mg βc/100 g and 8.70–8.95 μmol TE/g, respectively. Increase (2.5–6.7%) in these variables was observed with increasing pressure and holding time. Total color difference (ΔE∗) values (0.2–2.8) were within the ranges of ‘imperceptible’ to ‘noticeable’. Experimental results were fitted satisfactorily into quadratic model with higher R2 values (0.8619–0.9863). Optimization process suggested treatment of red pepper paste at 536 MPa for 125 s for maximum desirability (0.622). Validation experiments confirmed comparable percentage of relative errors. Overall, this technique could be considered as an efficient treatment for the inactivation of microorganisms that naturally occur in red pepper paste with minimal changes in its characteristics. |
| first_indexed | 2024-04-11T00:51:45Z |
| format | Article |
| id | doaj.art-fadd12aac39b4f669ee0e6e7fb3e0246 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-11T00:51:45Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-fadd12aac39b4f669ee0e6e7fb3e02462023-01-05T08:40:30ZengElsevierHeliyon2405-84402022-12-01812e12441Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processingHenock Woldemichael Woldemariam0Shimelis Admassu Emire1Paulos Getachew Teshome2Stefan Töpfl3Kemal Aganovic4Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia; Department of Food Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia; Corresponding author.Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, EthiopiaCenter for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, EthiopiaOsnabrueck University of Applied Sciences, Osnabrueck, GermanyGerman Institute of Food Technologies (DIL e.V.), Quakenbrueck, GermanyThe study aimed to investigate inactivation of naturally occurring microorganisms and quality of red pepper paste treated by high pressure processing (HPP). Central composite rotatable design was employed to determine the impacts of pressure (100–600 MPa) and holding time (30–600 s). HPP at 527 MPa for 517 s reduced aerobic mesophilic bacteria count by 4.5 log CFU/g. Yeasts and molds counts were reduced to 1 log CFU/g at 600 MPa for 315 s. Total phenols, carotenoids and antioxidants activity ranged from 0.28 to 0.33 g GAE/100 g, 96.0–98.4 mg βc/100 g and 8.70–8.95 μmol TE/g, respectively. Increase (2.5–6.7%) in these variables was observed with increasing pressure and holding time. Total color difference (ΔE∗) values (0.2–2.8) were within the ranges of ‘imperceptible’ to ‘noticeable’. Experimental results were fitted satisfactorily into quadratic model with higher R2 values (0.8619–0.9863). Optimization process suggested treatment of red pepper paste at 536 MPa for 125 s for maximum desirability (0.622). Validation experiments confirmed comparable percentage of relative errors. Overall, this technique could be considered as an efficient treatment for the inactivation of microorganisms that naturally occur in red pepper paste with minimal changes in its characteristics.http://www.sciencedirect.com/science/article/pii/S240584402203729XHigh pressure processingInactivationMicroorganismsModelingOptimizationRed pepper paste |
| spellingShingle | Henock Woldemichael Woldemariam Shimelis Admassu Emire Paulos Getachew Teshome Stefan Töpfl Kemal Aganovic Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing Heliyon High pressure processing Inactivation Microorganisms Modeling Optimization Red pepper paste |
| title | Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing |
| title_full | Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing |
| title_fullStr | Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing |
| title_full_unstemmed | Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing |
| title_short | Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing |
| title_sort | microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing |
| topic | High pressure processing Inactivation Microorganisms Modeling Optimization Red pepper paste |
| url | http://www.sciencedirect.com/science/article/pii/S240584402203729X |
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