Effect of gamma irradiation and microwave heating treatments on microbial load and antioxidant potentials in cinnamon, fennel and hot pepper

Effect of gamma irradiation and microwave heating treatments on microbial load and antioxidant potentials in cinnamon, fennel and hot pepper

This study was carried out to investigate the effect of gamma irradiation (5 and 10 kGy) and microwave treatments (500 W for 45 and 90 s) on the microbial load (bacterial and fungal counts), total phenolics (TPC), total flavonoids (TFC) and antioxidant activity of cinnamon, fennel and hot pepper. Bo...

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Veröffentlicht in:Journal of food measurement & characterization 2019-06, Vol.13 (2), p.1130-1138
Hauptverfasser: Hassan, Amro B., Ahmed, Salma M., Sir Elkhatim, Khitma A., Abdelhalim, Tilal S., Fawale, Samson O., Adiamo, Oladipupo Q., Mohamed Ahmed, Isam A.
Format: Artikel
Sprache:eng
Schlagworte:
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Engineering
Food Science
Original Paper
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Zusammenfassung:This study was carried out to investigate the effect of gamma irradiation (5 and 10 kGy) and microwave treatments (500 W for 45 and 90 s) on the microbial load (bacterial and fungal counts), total phenolics (TPC), total flavonoids (TFC) and antioxidant activity of cinnamon, fennel and hot pepper. Both treatments reduced the total counts of bacteria and fungi in the three spices (P 
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-018-00028-w