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Pepper Powder (pepper + powder)
Selected AbstractsEffect of Gamma-Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish KimchiJOURNAL OF FOOD SCIENCE, Issue 7 2005Jeung Hee Lee ABSTRACT The chemical and volatile characteristics of kakdugi batches prepared with irradiated red pepper powders were determined during fermentation for 7 wk at 5 °C. Acidities of kakdugies with irradiated red pepper powder (3, 5, and 7 kGy) were lower than that of kakdugi with nonirradiated control at 3 wk of fermentation, which indicated that the irradiated red pepper powder might delay the initial fermentation. Pungency and red color caused by capsanoids and capsanthin, respectively, were not altered by irradiated red pepper powder, whereas the fermentation decreased the capsanoid content. The headspace volatile compounds extracted by solid-phase microextraction, except 2-tricanone, were not significantly different in fresh made kakdugies with red pepper powder irradiated at dosed of 0, 3, 5, and 7 kGy; however, as fermentation progressed, the composition of volatiles was changed. A FOX 3000 electronic nose separated the odor of kakdugies with red pepper powder irradiated at 0, 3, 5, and 7 kGy into 4 different groups, and the odor patterns developed differently during fermentation. [source] Effect of Gamma-irradiation on Color, Pungency, and Volatiles of Korean Red Pepper PowderJOURNAL OF FOOD SCIENCE, Issue 8 2004J.H. Lee ABSTRACT: Effect of gamma-irradiation on color, pungency, and volatiles of Korean red pepper powder (Capsicum annuum L.) was investigated. Red pepper powder, vacuum-packaged in a polyethylene/polypropylene bag, was gamma-irradiated up to 7 kGy. An irradiation dose of 7 kGy reduced the population of mesophilic bacteria and fungi effectively without affecting major quality factors. Pungency of irradiated red pepper powder was not changed based on the amount of capsanoids by high-performance liquid chromatography (HPLC) and the Scoville sensory score. The red color of irradiated pepper powder was not significantly different from that of the control, judged from the capsanthin content by HPLC and color assessment using spectrophotpmetric (American Spice Trade Assn. units) and colorimetric measurements (Hunter a values). Further, the sensory evaluation showed no significant difference in pungent odor and off-odor between nonirradiated control and irradiated red pepper powder. However, when headspace volatiles of gamma-irradiated red pepper powder were evaluated by gas chromatography/ mass spectrometry with solid-phase microextraction and electronic nose with metal oxide sensors, the profiles of odor were classified into irradiated dose levels of 0, 3, 5, and 7 kGy by principal component analysis and multivariate analysis of variance. Such a difference of odor might result from the disappearance of some volatiles, such as hexanoic acid and tetramethyl-pyrazine, and the appearance of 1,3-di-tert-butylbenzene during irradiation. Moreover, it appears that the irradiation of packaging material induced a formation of 1,3-di-tertbutylbenzene, which migrated into the red pepper powder. [source] Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified AtmosphereJOURNAL OF FOOD SCIENCE, Issue 1 2006Luis Martínez ABSTRACTCapsicum annuum (red sweet and hot cayenne) and Piper nigrum (black and white) pepper powders were evaluated for inhibition of oxidative reactions and extension of the shelf life of fresh pork sausages packaged in a modified atmosphere. Sausages containing either red sweet pepper or cayenne pepper (0.1%, 0.5%, or 2%) or black or white pepper (0.1%, 0.5%, or 1%) were packaged in a modified atmosphere of 80% O2+ 20% CO2, stored for 16 d in the dark at 2 °C, and analyzed each 4 d for pH, CIE L*, a*, and b*, 2-thiobarbituric acid-reactive substances (TBARS), psychrotrophic aerobes, sensory discoloration, and off-odor. Results demonstrated that Capsicum peppers (sweet red and hot cayenne) enhanced red color but failed to prevent discoloration, whereas they were very effective in inhibiting lipid oxidation, chiefly at the highest concentration used (2%), which resulted in a delay of off-odor formation. Piper peppers (black and white) significantly delayed discoloration with small modification of sausage color; furthermore, they also inhibited lipid oxidation, which led to a delay of off-odor formation, particularly in the form of black pepper. Besides this, all those spices inhibited microbial growth when added at the highest concentration (1%Piper and 2%Capsicum). [source] Effect of Gamma-Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish KimchiJOURNAL OF FOOD SCIENCE, Issue 7 2005Jeung Hee Lee ABSTRACT The chemical and volatile characteristics of kakdugi batches prepared with irradiated red pepper powders were determined during fermentation for 7 wk at 5 °C. Acidities of kakdugies with irradiated red pepper powder (3, 5, and 7 kGy) were lower than that of kakdugi with nonirradiated control at 3 wk of fermentation, which indicated that the irradiated red pepper powder might delay the initial fermentation. Pungency and red color caused by capsanoids and capsanthin, respectively, were not altered by irradiated red pepper powder, whereas the fermentation decreased the capsanoid content. The headspace volatile compounds extracted by solid-phase microextraction, except 2-tricanone, were not significantly different in fresh made kakdugies with red pepper powder irradiated at dosed of 0, 3, 5, and 7 kGy; however, as fermentation progressed, the composition of volatiles was changed. A FOX 3000 electronic nose separated the odor of kakdugies with red pepper powder irradiated at 0, 3, 5, and 7 kGy into 4 different groups, and the odor patterns developed differently during fermentation. [source] Effect of Gamma-irradiation on Color, Pungency, and Volatiles of Korean Red Pepper PowderJOURNAL OF FOOD SCIENCE, Issue 8 2004J.H. Lee ABSTRACT: Effect of gamma-irradiation on color, pungency, and volatiles of Korean red pepper powder (Capsicum annuum L.) was investigated. Red pepper powder, vacuum-packaged in a polyethylene/polypropylene bag, was gamma-irradiated up to 7 kGy. An irradiation dose of 7 kGy reduced the population of mesophilic bacteria and fungi effectively without affecting major quality factors. Pungency of irradiated red pepper powder was not changed based on the amount of capsanoids by high-performance liquid chromatography (HPLC) and the Scoville sensory score. The red color of irradiated pepper powder was not significantly different from that of the control, judged from the capsanthin content by HPLC and color assessment using spectrophotpmetric (American Spice Trade Assn. units) and colorimetric measurements (Hunter a values). Further, the sensory evaluation showed no significant difference in pungent odor and off-odor between nonirradiated control and irradiated red pepper powder. However, when headspace volatiles of gamma-irradiated red pepper powder were evaluated by gas chromatography/ mass spectrometry with solid-phase microextraction and electronic nose with metal oxide sensors, the profiles of odor were classified into irradiated dose levels of 0, 3, 5, and 7 kGy by principal component analysis and multivariate analysis of variance. Such a difference of odor might result from the disappearance of some volatiles, such as hexanoic acid and tetramethyl-pyrazine, and the appearance of 1,3-di-tert-butylbenzene during irradiation. Moreover, it appears that the irradiation of packaging material induced a formation of 1,3-di-tertbutylbenzene, which migrated into the red pepper powder. [source] Simultaneous determination of cinnamaldehyde, eugenol and piperine by HPTLC densitometric methodPHYTOCHEMICAL ANALYSIS, Issue 2 2008C. L. Gopu Abstract An HPTLC densitometric method for the simultaneous determination of cinnamaldehyde and eugenol as well as trace amounts of piperine in pepper-contaminated cinnamon was developed. The applicability of the method was tested with cinnamon bark powder adulterated with pepper powder, cinnamon oil, clove powder, clove oil and a commercial preparation containing cinnamaldehyde and eugenol. The method was validated for specificity, precision, accuracy and robustness. The method was found to be precise for different concentrations of cinnamaldehyde, eugenol and piperine. The accuracy of the method was checked by conducting a recovery study at three different levels. The linearity was found to be in the ranges 52.54,735.56, 533.2,8531.2 and 50,300 ng/spot, respectively, with correlation coefficients of 0.9985 ± 0.04, 0.9982 ± 0.06 and 0.9937 ± 0.11 for cinnamaldehyde, eugenol and piperine. Copyright © 2007 John Wiley & Sons, Ltd. [source] Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified AtmosphereJOURNAL OF FOOD SCIENCE, Issue 1 2006Luis Martínez ABSTRACTCapsicum annuum (red sweet and hot cayenne) and Piper nigrum (black and white) pepper powders were evaluated for inhibition of oxidative reactions and extension of the shelf life of fresh pork sausages packaged in a modified atmosphere. Sausages containing either red sweet pepper or cayenne pepper (0.1%, 0.5%, or 2%) or black or white pepper (0.1%, 0.5%, or 1%) were packaged in a modified atmosphere of 80% O2+ 20% CO2, stored for 16 d in the dark at 2 °C, and analyzed each 4 d for pH, CIE L*, a*, and b*, 2-thiobarbituric acid-reactive substances (TBARS), psychrotrophic aerobes, sensory discoloration, and off-odor. Results demonstrated that Capsicum peppers (sweet red and hot cayenne) enhanced red color but failed to prevent discoloration, whereas they were very effective in inhibiting lipid oxidation, chiefly at the highest concentration used (2%), which resulted in a delay of off-odor formation. Piper peppers (black and white) significantly delayed discoloration with small modification of sausage color; furthermore, they also inhibited lipid oxidation, which led to a delay of off-odor formation, particularly in the form of black pepper. Besides this, all those spices inhibited microbial growth when added at the highest concentration (1%Piper and 2%Capsicum). [source] Effect of Gamma-Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish KimchiJOURNAL OF FOOD SCIENCE, Issue 7 2005Jeung Hee Lee ABSTRACT The chemical and volatile characteristics of kakdugi batches prepared with irradiated red pepper powders were determined during fermentation for 7 wk at 5 °C. Acidities of kakdugies with irradiated red pepper powder (3, 5, and 7 kGy) were lower than that of kakdugi with nonirradiated control at 3 wk of fermentation, which indicated that the irradiated red pepper powder might delay the initial fermentation. Pungency and red color caused by capsanoids and capsanthin, respectively, were not altered by irradiated red pepper powder, whereas the fermentation decreased the capsanoid content. The headspace volatile compounds extracted by solid-phase microextraction, except 2-tricanone, were not significantly different in fresh made kakdugies with red pepper powder irradiated at dosed of 0, 3, 5, and 7 kGy; however, as fermentation progressed, the composition of volatiles was changed. A FOX 3000 electronic nose separated the odor of kakdugies with red pepper powder irradiated at 0, 3, 5, and 7 kGy into 4 different groups, and the odor patterns developed differently during fermentation. [source] | ||||||||||