Abstract
This study investigated the potential of ultraviolet light emitting diode (UV LED) technology as a decontamination tool in the food industry. Black peppercorns were subjected to UV LED treatment at selected wavelengths (280, 300 and 365 nm) and treatment durations (5, 10 and 20 min). Microbiological analysis of treated black peppercorns inoculated with B. subtilis was carried out along with quality analysis using phenolic and volatile profile analysis. The initial concentration of B. subtilis in black peppercorn samples (7.18 ± 0.17 log10 cfu g−1) was significantly reduced to 6.20 ± 0.44 log10 cfu g−1 after treatment at 280 nm for 20 min. Piperine and piperyline were determined as the predominant phenolic compounds by LC-DAD-ESI-MS-MS and piperine exhibited a similar pattern to total phenolics with the highest concentration observed after 5 min treatment. Volatile profile analysis indicated an increase of sesquiterpenes, while monoterpenes decreased in concentration after UV LED treatment. Multivariate analysis showed the effects of UV LED treatments on all volatile compounds investigated. This study demonstrates the potential of UV LED treatment for processing of black peppercorns.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
