Postirradiation changes of the microbiological quality, aflatoxin, capsinoids, volatile oils, and the color of red pepper powder

摘要

Red pepper powder from a local market was vacuum-packaged in aluminum foil bags, irradiated byrna ~(60)Co gamma irradiator at seven doses (0, 3, 6, 9, 12, 15, and 18 kGy) and stored at ambient temperaturernfor 8 months. Postirradiation changes of the microbiological quality, aflatoxin B1, volatilernoils, pungency, and the color of red pepper powder during different storage periods were investigated.rnThe results showed that γ-irradiation could effectively decontaminate the red pepperrnpowder, which reduced the content of the total aerobic bacteria by 6 logs when irradiated at 18rnkGy, and the irradiation effectively reduced the fungal load but had no obvious effect on the contentrnof aflatoxin B1. The 18 kGy irradiation did not change the color of sample and reduced thernamount of terpenes by 3%. However, during the storage period, the terpene’s content in the irradiatedrnsamples showed a lower reduction compared with the control.