Inactivation Of Yeast Research Articles

Effect of magnetic fields on the structure, properties, baking performance of frozen wheat dough at different frozen stage

As an emerging physical technology, magnetic fields have been used to improve the quality of frozen and refrigerated foods. This study compared the effect of applying a static magnetic field (2 mT) at different stages of freezing and storage on the quality of frozen dough. Results suggested that the magnetic field significantly impacted frozen dough quality. It not only prevented the formation of ice crystals during the pre-freezing stage but also inhibited ice crystal growth during the following frozen storage. This effect helped to maintain the integrity of gluten proteins and their adhesion to starch granules by preventing the breakage of disulfide bonds and the depolymerization of gluten macromolecules. It was also observed that yeast inactivation and glutathione release were reduced, resulting in improved air retention and air production capacity of the dough. This, in turn, led to a more appealing volume and texture quality of the finished bread.

New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology

The solidification of wheat dough is induced by a complex sequence of polymer transition processes. The extend of the polymer transitions is thereby strongly dependent on the hydration level of each constituent. Further, yeast metabolites, resulting from the fermentation of dough, are hypothesized to impact the functionality of dough's polymers in their thermal transitional behavior. Hence, the aim of this work was to elucidate the occurrence of polymer transitions in dependency of (i) the amount of water available for hydration and (ii) the presence of yeast metabolites. An approach of reduced complexity was chosen to reveal the interactions during the hydrothermal treatment by multiwave SAOS rheology together with basic physicochemical characterization methods (DSC, 1H NMR). By excluding single dough polymers from the solidification cascade, their functionality in the polymeric system was elucidated. In combination with a non-invasive yeast inactivation method, sophisticated information on the dependence of the matrix solidification on the matrix hydration level and presence of yeast metabolites were established. Water shortage was shown to limit the extend of starch gelatinization, resulting in a reduced overall matrix solidification, whereas the extend of gluten polymerization was not affected by water shortage. In contrast, a water surplus favored the progression of starch gelatinization, which was also shown to be induced indirectly by yeast metabolites. Therefore, the water availability and accessibility of starch were shown to be decisive for the solidification of the dough matrix. The knowledge obtained contributes to the elucidation of the impact of baker's yeast on the dough matrix.

Corn processing by pulsed electric fields with respect to microbial inactivation and improvement of seed vigour

Pulsed electric field (PEF) treatment of corn grains to improve seed vigour and inactivation of endogenous microflora by energies ranging from 1.20 to 28.8 J were applied to determine effectiveness of applied energies on germination rate (GR), normal seedling rate (NSR), electrical conductivity (EC), ability to germinate under salt (100- and 200 mM salt) and cold (at 10 °C for 7 days and at 25 °C for 5 days) stresses. Moreover, the effect of PEF treatments was further investigated for the inactivation of total aerobic mesophilic bacteria (TAMB), total mold and yeast (TMY), and inactivation rate (%) of Aspergillus parasiticus. Increased energy provided 11.10 % increase in GR, 21.22 % increase in NSR, 95.50 % increase in germination at 10 °C for 7 days. Germination under stress conditions revealed 32.53 %, 68.35 %, and 76 % increase in germination at 25 °C for 5 days, under 100 mM- and 200 mM NaCI salt stresses. Inactivation on the mean initial TAMB and TMY were approximately 9.25 and 7.93 log, respectively, with 63.33 ± 0.22 % reduction in A. parasiticus culture. PEF treated corn seedlings had stronger and taller body formation with stronger roots. The most optimal processing parameters were detected as 300 Hz, 28.80 J, and 19.78 sec. PEF treatment carries a high potential to improve corn vigour with inactivation of surface microflora.

Ultraviolet C intensity dependence of decontamination efficiency for pathogens as function of repacked metamaterials with screw channels.

A new method for repackaging optical metamaterials formed from quartz spheres (fibers) of various diameters is proposed for ultraviolet C disinfection of infected liquids by pathogens (viruses and bacteria). The main idea of the new equipment is connected with the rotation of a contaminated fluid by screw channels within a metamaterial matrix prepared from UVC fibers/spherical optics, to improve the decontamination efficiency. In demonstration of the viability of this approach, dynamic and static inactivation of Baker's yeast via Ultraviolet C radiation regimes are used in this paper to show the efficacy of decontamination within the screw channels.

Effects of bubble and reactor shape on cold plasma yeast inactivation

Effects of bubble and reactor shape on cold plasma yeast inactivation

Enhancement effect of carvacrol on yeast inactivation by mild pressure carbon dioxide.

Saccharomyces cerevisiae is one of the common spoilage microorganisms in fruit juices. This paper investigated the influences of carvacrol on S. cerevisiae inactivation by mild pressure carbon dioxide (MPCO2). The results demonstrated that carvacrol synergistically enhanced the antifungal activity against S. cerevisiae of MPCO2. With the increase of carvacrol concentration (20-160µg/mL), CO2 pressure (1.5-3.5MPa), process temperature (20-40°C), and treatment time (15-60min), the inactivation effect of carvacrol combined with MPCO2 on S. cerevisiae was gradually increased and significantly stronger than either single treatment. In the presence of carvacrol, MPCO2 severely disordered the plasma membrane of S. cerevisiae, including the increase of membrane permeability, and the loss of membrane potential and integrity. MPCO2 and carvacrol in combination also aggravated the mitochondrial depolarization of S. cerevisiae and reduced intracellular ATP and protein content. This study suggests the potential of carvacrol and pressurized CO2 as an alternative technology for food pasteurization.

Effect of electron beam irradiation on sliced Korean cabbage (Brassica rapa L. ssp. pekinensis) kimchi: Kinetics of microbial inactivation and changes in physiochemical and microbial quality

Ensuring microbial safety and controlled kimchi fermentation without thermal sterilization is challenging owing to the background microbiota present in raw materials of kimchi. In this study, we investigated the effect of electron beam (EB) irradiation on naturally occurring microbiota and physicochemical characteristics of sliced Korean cabbage kimchi (KCK). In addition, the inactivation kinetics of natural microbes during EB irradiation were evaluated. The total aerobic bacteria (TAB) and total lactic acid bacteria (TLAB) counts in sliced KCK significantly decreased (p < 0.05) with an increase in EB irradiation. In particular, the total coliform (TC) count in unripened and optimally ripened kimchi was reduced to below the detection limit (1 log CFU/g) following 4 kGy EB irradiation. In contrast, no significant difference was observed in the physicochemical characteristics, viz., pH, titratable acidity, salinity, electrical conductivity, and reducing sugar content between the non-irradiated and irradiated slices of KCK. These results imply that EB irradiation effectively controlled microorganisms i.e., TC without adversely affecting the quality of kimchi. Furthermore, we determined that the Gompertz model was relatively more suitable for predicting the inactivation of TAB, TLAB, TC, or yeast and molds in sliced KCK than the linear model.

Pulsed Electric Field Inactivation of Microorganism Using Chambers With Different Electrode Topologies

The effects of electrode topology on pulsed electric field (PEF) inactivation of microorganisms was investigated in the present study. Three PEF treatment chambers with different electrode topologies, which were parallel-plane, coaxial, and co-field respectively, were designed and built. PEF inactivation of yeast Saccharomyces cerevisiae suspension was conducted using these chambers with different electric field strength and a number of impulses. The performance of PEF inactivation was assessed by comparison of the population density of treated and untreated yeast samples. The results showed that the sterilization rate, as a function of the specific energy density, followed the same tendency regardless of the electrode topology, electric field strength, or the number of impulses. This strong correlation suggested that the specific energy density (energy per unit mass) could play a dominant role in the PEF inactivation of microorganisms once the threshold field strength was reached.

Apatite-coated Ag/AgBr/TiO2 nanocomposites: Insights into the antimicrobial mechanism in the dark and under visible-light irradiation

For the first time, titania-based photocatalysts with different crystalline compositions (anatase/rutile) and morphology (irregular and faceted nanoparticles) were modified with Ag/AgBr and apatite (HA). The antimicrobial activity was tested for Escherichia coli (E. coli) bacteria and Candida albicans (C. albicans) fungi under visible-light illumination and in the dark for HA-covered and uncovered nanocomposites. It has been found that antimicrobial inactivation mechanism follows two different pathways, depending on the conditions (dark vs. irradiation), i.e., HA loading on the photocatalyst surface affects only the microorganism nourishment from the surrounding media (growth inhibition) in the dark, but significantly induces outer cell wall destruction (leading even to the mineralization) in the presence of light. Furthermore, 2-propanol oxidative decomposition was also investigated. The obtained results suggest that the improved photocatalytic activity of HA-covered samples originates from phosphate anions in HA, hindering the charge carriers’ recombination. In bacteria case, titania's properties are key factor for high bactericidal effects, such as anatase form (electrostatic attraction between microorganisms and photocatalyst surface) and fine crystallites, as opposed to yeast inactivation resembling 2-propanol oxidation, i.e., photocatalytic mechanism, based on reactive oxygen species. Concluding, HA/Ag/AgBr/TiO2 samples are promising “green” materials for decomposition of both microbiological and chemical pollutants.

Photoinactivation of Planktonic Cells, Pseudohyphae, and Biofilms of Candida albicans Sensitized by a Free-Base Chlorin and Its Metal Complexes with Zn(II) and Pd(II).

Invasive candidiasis is an important cause of morbidity and mortality, and its occurrence is increasing due to the growing complexity of patients. In particular, Candida albicans exhibits several virulence factors that facilitate yeast colonization in humans. In this sense, the photodynamic inactivation of yeasts is a promising new alternative to eliminate fungal infections. Herein, the photodynamic activity sensitized by a free-base chlorin (TPCF16) and its complexes with Zn(II) (ZnTPCF16) and Pd(II) (PdTPCF16) was investigated in order to eliminate C. albicans under different forms of cell cultures. A decrease in cell survival of more than 5 log was found in planktonic cells incubated with 5 μM TPCF16 or ZnTPCF16 upon 15 min of white-light irradiation. The mechanism of action mainly involved a type II pathway in the inactivation of C. albicans cells. In addition, the photodynamic action induced by these chlorins was able to suppress the growth of C. albicans in a culture medium. These photosensitizers were also effective to photoinactivate C. albicans pseudohyphae suspended in PBS. Furthermore, the biofilms of C. albicans that incorporated the chlorins during the proliferation stage were completely eradicated using 5 μM TPCF16 or ZnTPCF16 after 60 min of light irradiation. The studies indicated that these chlorins are effective photosensitizing agents to eliminate C. albicans as planktonic cells, pseudohyphae, and biofilms.

Modelling of inactivation of microorganisms in the process of sterilization using high pressure supercritical fluids

High hydrostatic pressure technology is a relatively new method for the food industry and is considered more as an alternative to traditional storage methods such as thermal processes. Inactivation of spores, models, yeasts, and viruses has been demonstrated by this method. Although issues related to the safety and longevity of food, as well as their legal permits, require extensive case studies, the available experimental findings can be useful in expanding the potential applications of high pressure in the food industry. In this paper, CO2 is used as a fluid. Increasing the pressure in Weibull and log-logistic models from 2.5 MPa to 10 MPa has reduced the processing time from 700 minutes to 70 and 60 minutes, respectively. The log-logistic model in predicting the process of inactivation of microbes compared to the Weibull model has been the lowest, and also the log-logistic model has a suitable ability to predict the shoulder of the chart if the Weibull model does not have this ability and its error is almost high. Increasing the increase in pressure has increased the level of inactivation of Salmonella typhimurium and Listeria monocytogenes, except Listeria monocytogenes at a pressure of 6.05 MPa, which reduced inactivation.

Application of ultra-high pressure homogenization (UHPH) at different stages of wine production

Ultra-High Pressure Homogenization (UHPH) is an emerging, efficient and fast technology that can be applied at different stages in winemaking in order to reduce or avoid the use of sulphites or other antimicrobial and antioxidant treatments. During 2022 vintage, four batches of must of three different white cultivars (Vitis vinifera L.) were processed by UHPH at 300 MPa with an inlet temperature (Ti) of 4 ºC and their effectiveness was compared with control batches (without SO2 addition) and musts that were sulphited with 60 mg/L of total SO2. A complete inactivation of yeasts and bacteria was achieved when grape juices were processed by UHPH, reaching up to 7 log of reduction in yeasts, 4.6 log for acetic acid bacteria and 4.3 log for lactic acid bacteria. All UHPH musts remained stable from a microbiological point of view for more than 8 months stored at 4 ºC in aseptic containers. Results showed that when antioxidant activity, colour intensity and total phenol index were measured, UHPH can be considered a protective technique, with a similar action to that of adding SO2. Furthermore, PPO enzymatic activity was completely inactivated in UHPH and sulphited musts. When a red wine contaminated by Brettanomyces was treated by UHPH at 300 MPa and Ti = 17 ºC, a 6.6 log reduction was obtained for this spoilage microorganism and no increase of volatile phenols were detected after 2 months.

Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity

The processing of high-protein vanilla-flavored milk was performed under different electric field strengths of ohmic heating (5.22 V/cm, OH6; 6.96 V/cm, OH8; 8.70 V/cm, OH10; 10.43 V/cm, OH12) to evaluate the energy consumption, processing parameters, and microbiological, rheological, and biological aspects, compared with the sample submitted to conventional pasteurization (PAST, 72 °C/15 s). All samples showed higher than 12 g/100 mL of protein, consisting of high-protein content products. In addition, Ohmic Heating (OH) generated lower energy expenditure and more significant microbial inactivation of lactic acid bacteria, molds and yeasts, total mesophiles, and psychotropics. Furthermore, OH at lower electric field strengths, mainly OH8, improved anti-diabetic, anti-oxidant, and anti-hypertensive activities and rheological properties, and resulted in lower hydroxymethylfurfural contents, and higher whey protein nitrogen index. The results suggest that OH is a technology that can be used in flavored milk with high-protein content, being recommended an electric field strength of 6.96 V/cm. However, more studies are necessary to evaluate the effect of OH on high-protein dairy products, mainly by studying other OH processing parameters.

Application of thermo-ultrasonic treatments for the inactivation of osmotolerant yeasts suspended in media with reduced water activity

Ultrasound (US) is an alternative to inactivate pathogenic and spoilage microorganisms in food. However, US alone is not very effective because long treatment times are required. Coupling US with heat is an effective tool for microbial inactivation, reducing the treatment temperature and the processing time, translating into important energy savings during food processing. This research aimed to study mild heat treatment intensified by ultrasound to inactivate Saccharomyces cerevisae, Zygosaccharomyces bailii, and Zygosaccharomyces rouxii at different aw to obtain the thermal death kinetics. Yeasts inactivation was performed by heat application (45, 50, or 55°C) and/or low frequency ultrasound (20 kHz/ 75 µm) in culture broth (aw 0.99, 0.97 or 0.95, and pH 3.5). First-order kinetics were used to describe the inactivation behavior of yeasts (D and z values). Log reductions of yeasts by the treatments oscillated between 0.2 to 3, the more resistant yeast was Z. bailii. US intensified yeast's inactivation at mild temperatures reducing D values.

From guide to guard—activation mechanism of the stress-sensing chaperone Get3

Oxidative stress conditions can cause ATP depletion, oxidative protein unfolding, and potentially toxic protein aggregation. To alleviate this proteotoxic stress, the highly conserved yeast protein, Get3, switches from its guiding function as an ATP-dependent targeting factor for tail-anchored proteins to its guarding function as an ATP-independent molecular chaperone that prevents irreversible protein aggregation. Here, we demonstrate that activation of Get3's chaperone function follows a tightly orchestrated multi-step process, centered around the redox status of two conserved cysteines, whose reactivity is directly controlled by Get3's nucleotide-binding state. Thiol oxidation causes local unfolding and the transition into chaperone-active oligomers. Vice versa, inactivation requires the reduction of Get3's cysteines followed by ATP-binding, which allows the transfer of bound client proteins to ATP-dependent chaperone systems for their effective refolding. Manipulating this fine-tuned cycle of activation and inactivation in yeast impairs oxidative stress resistance and growth, illustrating the necessity to tightly control Get3's intrinsic chaperone function.

Study of the synergistic effect of singlet oxygen with other plasma-generated ROS in fungi inactivation during water disinfection

Cold atmospheric plasma (CAP) possesses the ability of high-efficiency disinfection. It is reported that mixtures of reactive oxygen species (ROS) including ·OH, 1O2, O2− and H2O2 generated from CAP have better antimicrobial ability than mimicked solution of mixture of single ROS type, but the reason is not clear. In this study, CAP was applied to treat yeasts in water in order to investigate the fungal inactivation efficiency and mechanism. The results showed that plasma treatment for 5 min could result in >2-log reduction of yeast cells, and application of varied ROS scavengers could significantly increase the yeast survival rate, indicating that ·OH and 1O2 played the pivotal role in yeast inactivation. Moreover, the synergistic effect of 1O2 with other plasma-generated ROS was revealed. 1O2 could diffuse into cells and induce the depolarization of mitochondrial membrane potential (MMP), and different levels of MMP depolarization determined different cell death modes. Mild damage of mitochondria during short-term plasma treatment could lead to apoptosis. For long-term plasma treatment, the cell membrane could be severely damaged by the plasma-generated ·OH, so a large amount of 1O2 could induce more depolarization of MMP, leading to increase of intracellular O2− and Fe2+ which subsequently caused cell inactivation. 1O2 could also induce protein aggregation and increase of RIP1/RIP3 necrosome, leading to necroptosis. With participation of 1O2, endogenous ·OH could also be generated via Fenton and Haber-Weiss reactions during plasma treatment, which potentiated necroptosis. Adding l-His could mitigate membrane damage, inhibit the drop of MMP and the formation of necrosome, and thus prevent the happening of necroptosis. These findings may deepen the understanding of plasma sterilization mechanisms and provide guidance for microbial killing in the environment.

Effect of ultraviolet-C light-emitting diode irradiation on inactivation of white colony-forming yeast in kimchi seasoning

The presence of white colony-forming yeasts (WCFYs) in raw materials negatively affects the quality of kimchi. Accordingly, disinfection processes to effectively control spoilage yeasts, including WCFYs, are crucial for extending the shelf life of kimchi. However, conventional disinfection procedures could result in undesirable changes in the nutritional attributes or sensory characteristics of the food. Therefore, in this study, we investigated whether ultraviolet-C light-emitting diode (UVC-LED) treatment combined with an impeller system could inactivate Candida sake and Kazachstania servazzii cells without causing significant variations in the physicochemical characteristics of kimchi seasoning. UVC-LED at 1680 mJ/cm2 combined with the impeller system at 70 and 140 rotations per min (rpm) reduced the number of C. sake cells in kimchi seasoning by 2.29 and 2.79 log10 CFU/g, respectively, whereas the reduction in the number of K. servazzii cells was observed to be < 2 log10 CFU/g. After UVC-LED irradiation up to 1680 mJ/cm2, the changes in titratable acidity, pH, viscosity, and volatile compounds of the kimchi seasoning remained mostly constant (p > 0.05). We observed that the efficacy of UVC-LED treatment increased as the impeller rotation speed increased. K. servazzii was more resistant to UVC-LED irradiation than C. sake. These experimental results demonstrate that UVC-LED treatment may be a practical alternative to the limited disinfection approaches for high-quality kimchi production.

Synergistic effects ofUV‐Clight in combination with chitosan nanoparticles against foodborne pathogens in pomegranate juice with enhancement of its health‐related components

The effect of chitosan nanoparticles (ChNPs), UV-C lights alone, and their combination on inactivating foodborne pathogens (Escherichia coli O157:H7 and Listeria monocytogenes) was evaluated in vitro and in pomegranate juice (PJ). As well as study the effect of these treatments on the microbial quality and health-related components in PJ. ChNPs at a concentration of 175 μl ml−1 showed 90% and 100% inhibition of E. coli O157:H7 and L. monocytogenes, respectively. Log reductions of 6.1 and 7.22 logs have been achieved for E. coli O157:H7 and L. monocytogenes by UV-C alone after 45 and 35 min, at doses of 0.682 and 0.445 J/cm−2 respectively. Compared with individual treatments, the sequential application with ChNPs (1/2 MIC) and UV-C at dose of 0.356 J/cm−2 for 30 min, E. coli O157:H7 and L. monocytogenes were completely inactivated in vitro. In PJ, when individual ChNP or UV-C treatments were used, microbial numbers decreased, and they did not reach more than 4 log CFU ml−1 during the storage period. While, the combined ChNPs (100 μl ml−1) UV-C (at dose 0.178 J/cm−2) treatment produced a greater microbial reduction than the treatment of each one alone, and complete inactivation of aerobic bacteria, yeast, and mold for 30 days. In ChPNs and UV-C combination, until the last storage time (30 days) E. coli and L. monocytogenes cells inoculated in the PJ were not determinable. The combination of ChNPs at low concentration (1/2 MIC) and UV-C with shorter time (20 min at dose 0.178 J/cm−2) had achieved preserving the microbiological quality and safety in PJ for 30 days at 4°C, in addition to retaining the health-related components (total phenol, vitamin C, anthocyanin content and antioxidant); this, in turn, preserves the functional role of pomegranate juice. The synergistic effect observed in this study allows the possibility to design double treatments with a safe and economical technique for the decontamination of fruit juices. Novelty impact statement The application of chitosan nanoparticles in combination with UV-C light technique can be a safe alternative to thermal pasteurization or chemical additives to maintain the microbiological quality and safety in pomegranate juice. The combination of ChNPs with UV-C light is a promising hurdle for good retention of quality, nutritive value, health-related components (functional juices) in pomegranate juices. The combinational treatment at a low dose from chitosan nanoparticles with UV-C for a shorter time has a practical and significant economic return.

Evaluation of a bipolar ionization device in inactivation of antimicrobial-resistant bacteria, yeast, Aspergillus spp. and human coronavirus

BackgroundThe efficacy of bipolar ionization in the healthcare setting has yet to be proven. A major limitation of studies sponsored by industry has been the assessment of efficiency within test chambers in which ozone levels are not adequately controlled.AimTo assess the effectiveness of bipolar ionization against antimicrobial-resistant bacteria, fungi and human coronavirus within a controlled test chamber designed to mitigate the effect of ozone.MethodsBacteria- and fungi-inoculated gauze pads, and human coronavirus 229E-inoculated stainless steel plates were placed within the vicinity of the AIO-2 bipolar ionizer and left at room temperature (2 h for coronavirus and 4 h for bacteria and fungi).FindingsFour hours of exposure to bipolar ionization showed a 1.23–4.76 log reduction, corresponding to a 94.2–>99.9% colony-forming units/gauze reduction, in Clostridioides difficile, Klebsiella pneumoniae carbapenemase-producing K. pneumoniae, meticillin-resistant Staphylococcus aureus and multi-drug-resistant S. aureus. A 1.2 log 50% tissue culture infectious dose reduction in human coronavirus was observed after 2 h.ConclusionThe assessment of bipolar ionization systems merits further investigation as an infection control measure.

Impact of low energy electron beam on black pepper (&lt;i&gt;Piper nigrum&lt;/i&gt; L.) microbial reduction, quality parameters, and antioxidant activity

&lt;abstract&gt; &lt;p&gt;Low energy electron beam (e-beam) has the ability to decontaminate or reduce bioburden and enhance the food product's safety with minimal quality loss. The current study aimed to evaluate the efficacy of e-beam on natural microbiota and quality changes in black peppercorns. The black pepper was exposed to e-beam at doses from 6–18 kGy. The microbial quality, physicochemical attributes, total phenolic compounds, and antioxidant activity were evaluated. Results demonstrated the microbial population in black pepper decreased with increasing e-beam treatment doses. Significant inactivation of Total Plate Count (TPC), yeasts, and molds were observed at dose 6 kGy by 2.3, 0.7, and 1.3 log CFU g&lt;sup&gt;−1&lt;/sup&gt;, respectively, while at 18 kGy the reduction level was 6, 2.9, and 4.4 log CFU g&lt;sup&gt;−1&lt;/sup&gt;, respectively. Similarly, 18 kGy of e-beam yielded a reduction of 3.3 and 3.1 log CFU g&lt;sup&gt;−1&lt;/sup&gt; of &lt;italic&gt;Salmonella&lt;/italic&gt; Typhimurium and coliform bacteria, respectively. A significant difference (&lt;italic&gt;p&lt;/italic&gt; &amp;lt; 0.05) was noted between doses 12, 15, and 18 kGy on &lt;italic&gt;Bacillus cereus&lt;/italic&gt; and &lt;italic&gt;Clostridium perfringens&lt;/italic&gt; in black pepper. During e-beam doses, the values &lt;italic&gt;L&lt;/italic&gt;&lt;sup&gt;*&lt;/sup&gt;, &lt;italic&gt;a&lt;/italic&gt;&lt;sup&gt;*&lt;/sup&gt; and &lt;italic&gt;b&lt;/italic&gt;&lt;sup&gt;*&lt;/sup&gt; of black peppercorn were not noticeably altered up to 18 kGy dose. No significant (&lt;italic&gt;p&lt;/italic&gt; &amp;gt; 0.05) difference in moisture, volatile oil, and piperine content upon (6–18 kGy) treatments in comparison to the control. A slight difference in the bioactive compound, retaining &amp;gt; 90% of total phenolic compounds and antioxidant activity. Results revealed that e-beam doses ≥ 18 kGy were influential for inactivating natural microbes and foodborne pathogens without compromising the physicochemical properties and antioxidant activity of black peppercorns.&lt;/p&gt; &lt;/abstract&gt;