TY  - JOUR
U1  - Wissenschaftlicher Artikel
A1  - Woldemariam, Henock Woldemichael
A1  - Emire, Shimelis Admassu
A1  - Getachew Teshome, Paulos
A1  - Töpfl, Stefan
A1  - Aganovic, Kemal
T1  - Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing
JF  - Heliyon
N2  - 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.
KW  - High pressure processing
KW  - Inactivation
KW  - Microorganisms
KW  - Modeling
KW  - Optimization
KW  - Red pepper paste
Y1  - 2022
UN  - https://nbn-resolving.org/urn:nbn:de:bsz:959-opus-58552
SN  - 2405-8440
SS  - 2405-8440
U6  - https://doi.org/10.1016/j.heliyon.2022.e12441
DO  - https://doi.org/10.1016/j.heliyon.2022.e12441
VL  - 8
IS  - 12
SP  - 10
S1  - 10
ER  -