Researching | Effects of 60Co γ-ray and electron-beam irradiation on the color of dried chili products

Journals >Journal of Radiation Research and Radiation Processing >Volume 42 >Issue 2 >Page 020402 > Article

Journal of Radiation Research and Radiation Processing
Vol. 42, Issue 2, 020402 (2024)

Effects of ⁶⁰Co γ-ray and electron-beam irradiation on the color of dried chili products

Qiling ZHANG, Yuanfang XU, Yiji ZHOU, Jingchao YI..., Feng GUO, Yong ZHANG, Chao DENG, Tao LIU and Wenge LI^*|Show fewer author(s)

Author Affiliations

Hunan Institute of Nuclear Agricultural Science and Space Mutation Breeding, Hunan Academy of Agricultural Sciences/Hunan Province Engineering Technology Research Center of Agricultural Biological Irradiation, Changsha 410125, China

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DOI: 10.11889/j.1000-3436.2023-0107 Cite this Article

Qiling ZHANG, Yuanfang XU, Yiji ZHOU, Jingchao YI, Feng GUO, Yong ZHANG, Chao DENG, Tao LIU, Wenge LI. Effects of ⁶⁰Co γ-ray and electron-beam irradiation on the color of dried chili products[J]. Journal of Radiation Research and Radiation Processing, 2024, 42(2): 020402 Copy Citation Text

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References

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[2] Wenli WEI. Disinfection effect and quality study of combined pulsed light and curcumin technology for dried chilies(2022).

[3] Xiaomao LI, Hao ZHANG, Nanxin ZHANG et al. Research progress on storage technologies of dried pepper products. China Fruit & Vegetable, 43, 16-22(2023).

[4] Xuejian HAN. Pests of dried pepper during storage and their control. Modern Vegetable, 36-37(2005).

[5] Jun WANG, Min LIU, Yunyun MA et al. Analysis of the microorganism contamination of paprika of Guiyang in 2014. Food Research and Development, 37, 198-199(2016).

[6] Lu CHEN, Liguo YIN, Chao ZHANG et al. Research progress of aflatoxin B1 pollution and exposure risk in dried chili. Yunnan Chemical Technology, 49, 6-9(2022).

[7] R Ravindran, A K Jaiswal. Wholesomeness and safety aspects of irradiated foods. Food Chemistry, 285, 363-368(2019).

[8] Hanyue WANG, Qian CHEN, Ke XIE et al. Optimization of color protection process of chili oil irradiated by 60Co-γ irradiation. China Condiment, 46, 5-10(2021).

[9] M Vajdi, R R Pereira. Comparative effects of ethylene oxide, gamma irradiation and microwave treatments on selected spices. Journal of Food Science, 38, 893-895(1973).

[10] S E Duncan, K Moberg, K N Amin et al. Processes to preserve spice and herb quality and sensory integrity during pathogen inactivation. Journal of Food Science, 82, 1208-1215(2017).

[11] J Farkas, C Mohácsi-Farkas. History and future of food irradiation. Trends in Food Science & Technology, 22, 121-126(2011).

[12] Q Iqbal, M Amjad, M R Asi et al. Mold and aflatoxin reduction by gamma radiation of packed hot peppers and their evolution during storage. Journal of Food Protection, 75, 1528-1531(2012).

[13] C W Rico, G R Kim, J J Ahn et al. The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.). Food Chemistry, 119, 1012-1016(2010).

[14] N Balakrishnan, S M Yusop, I A Rahman et al. Effect of gamma radiation and storage time on the microbial and physicochemical properties of dried byadgi chili (capsicum annuum). Agriculture, 12, 639(2022).

[15] J W Rhim, S I Hong. Effect of water activity and temperature on the color change of red pepper (Capsicum annuum L.) powder. Food Science and Biotechnology, 20, 215-222(2011).

[17] D Hornero-Méndez, M I Mínguez-Mosquera. Rapid spectrophotometric determination of red and yellow isochromic carotenoid fractions in paprika and red pepper oleoresins. Journal of Agricultural and Food Chemistry, 49, 3584-3588(2001).

[18] Dawei TU, Yingqiu WENG, Qingqing LI et al. Quality and volatile components of dried peppers commonly used in hot pot. Science and Technology of Food Industry, 44, 358-366(2023).

[19] J H Lee, T H Sung, K T Lee et al. Effect of gamma-irradiation on color, pungency, and volatiles of Korean red pepper powder. Journal of Food Science, 69, 585-592(2004).

[20] A Topuz, H Feng, M Kushad. The effect of drying method and storage on color characteristics of paprika. LWT - Food Science and Technology, 42, 1667-1673(2009).

[21] Qi CHEN. Preparation, light stability and application of Chili red oil in air-dried sausage(2023).

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Qiling ZHANG, Yuanfang XU, Yiji ZHOU, Jingchao YI, Feng GUO, Yong ZHANG, Chao DENG, Tao LIU, Wenge LI. Effects of ⁶⁰Co γ-ray and electron-beam irradiation on the color of dried chili products[J]. Journal of Radiation Research and Radiation Processing, 2024, 42(2): 020402

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