The effects of drying methods and harvest season on piperine, essential oil composition, and multi-elemental composition of black pepper

Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage

This study investigates the effects of different preservation methods-tray packing (control), vacuum packing (T1), and tray packing with 2 mg/mL pepper essential oil (T2)-on the quality of sauced beef during 4 °C storage for 1, 5, 9, and 13 days. The results revealed that T2 significantly inhibited microbial growth, as reflected by reduced total aerobic counts (TACs), minimized lipid oxidation (indicated by lower thiobarbituric acid reactive substances (TBARSs)), and reduced protein degradation (evidenced by decreased total volatile basic nitrogen (TVB-N)). Additionally, T2 delayed the reduction in inosine-5'-monophosphate (IMP) and accumulation of hypoxanthine (Hx), effectively extending shelf life and preserving sensory quality. T1 also showed beneficial effects in limiting oxygen-related spoilage, as demonstrated by lower TAC and TBARS levels. In contrast, the control group showed limited effectiveness in preserving the quality of sauced beef, as indicated by higher microbial counts and more pronounced lipid and protein degradation. These findings provide a theoretical basis for improving sauced beef preservation by highlighting the effectiveness of different packaging methods and the potential of pepper essential oil as a natural preservative.

Salmonella in black pepper (Piper nigrum): From farm to processing

Contamination of black pepper (Piper nigrum) with Salmonella is a frequent problem in retail and imported shipments. However, there is scarce information about the prevalence of the pathogen in the initial stages of black pepper production chain. This study sought to bridge this gap in research by determining the prevalence, as well as quantifying, and identifying the main Salmonella serovars present during black pepper primary production and processing. Black pepper (233) and environmental (175) samples were collected from farms (354) and processing plants (54) in Espirito Santo, Brazil. The pathogen was detected in soil (16.7 %), drying waste (20.4 %), fallen berries (3.7 %), threshed berries (14.3 %), and dried peppercorns (22.2 %) collected from farms. Salmonella was also detected in samples of raw material (11.1 %), export products (16.7 %), and processing waste (16.7 %) collected from processing plants. A total of 12 serotypes were identified, and Salmonella Javiana showed the highest prevalence (38.8 %). According to the results, contamination occurring in the post-harvest phase is not eliminated or reduced during processing. Therefore, the adoption of good agricultural and manufacturing practices, supported by hazard analysis and critical control points (HACCP), is crucial to mitigate this kind of contamination. These practices should be combined with decontamination treatments to ensure the safety of the final product.

Pickering emulsion of pepper essential oil stabilized by Octenyl succinic acid starch: Characterization, in vitro release and anticancer activity

Under high humidity and high temperature conditions, the quality of pepper essential oil easily deteriorates, and the oxidation of oil restricts its application, especially for the insolubility in water. This study investigated pepper essential oil encapsulated in Pickering emulsion with octenyl succinic acid starch, which was effectively able to reduce 100 times of the release rate. The smooth surface and complete particles of the emulsion were observed and no new chemical bonds were formed. The minimum particle sizes were 2.05 µm and 1.89 µm, when the Pickering emulsion was set to different storage conditions at pH 5 and 0.1 M NaCl, respectively. During gastrointestinal digestion, the release of essential oils was effectively delayed in the Pickering emulsion and the digestibility of the emulsion was 16.93% in 120 min. Compared with untreated cells, Pickering emulsion can effectively inhibit the proliferation of MCF-7 (52.71%). All these results indicate that OSA starch stabilized pepper essential oil can effectively increase solubility, improve stability, and expand the application range. Therefore, it can provide a theoretical basis for applications of pepper essential oil, especially for the functional drug application.

Implementation of fuzzy logic control algorithm for temperature control in robusta rotary dryer coffee bean dryer

BACKGROUND

Indonesia is one of the coffee producers ranked third in the world in the supply of coffee beans. To maintain competitiveness international market, it is necessary to maintain and improve the quality of coffee beans.

OBJECTIVE

One crucial aspect of maintaining the quality of coffee beans is maintaining the moisture content of green coffee beans. One of the water content settings is using the drying method. While traditional drying methods often experience weather and long-time constraints.

RESULTS

This study designed an innovative coffee bean dryer based on fuzzy logic to overcome the problem. This system uses temperature control with Mamdani's fuzzy logic control interference algorithm, input and delta errors, and output percentage valve opening. This method achieved a moisture content following SNI standards of 12% and a 0.00015% / s drying rate for each coffee bean mass increased by 1kg. This method is also more efficient and stable in maintaining the temperature at a value of 50°C.

METHODS

The drying equipment also estimates the drying time by considering variations in the mass of coffee beans. This dryer can provide an effective solution to maintain optimal coffee bean quality.

CONCLUSION

The second semi-wash method of drying coffee beans using a fuzzy logic-based coffee bean drier has proven successful for drying coffee beans to a moisture content of 12% in a period of 90 min to 195.65 min with a drying capacity of 1 kilogram to 10kg at 50°C.•The coffee beans utilized in the studies are robusta coffee beans from plantations on Mount Kawi's slopes in East Java, Indonesia.•The trial sample was 1 kilogram of green coffee beans removed from the horn skin.•According to SNI standards, the drying performed is the second in the postharvest semi-wash procedure to achieve a moisture content of 12%.

The investigation of thermal stability and GC-MS analysis of Acorus tatarinowii and Atractylodes lancea volatile oils treated by β cyclodextrin inclusion and Pickering emulsion technologies

Objective

To investigate the stability of Acorus tatarinowii and Atractylodes lancea essential oils (ATaAL-EO) under a hot environment at 60 °C, and to analyze the differences in component, quantity, and quality changes, as well as variations in the main components, under different treatment methods of crude oil, β-cyclodextrin inclusion of ATaAL-EO, and Pickering emulsion, to improve the stability and quality of ATaAL-EO.

Methods

The stability of the ATaAL-EO group, the β-cyclodextrin inclusion ATaAL-EO group, and the Pickering emulsion group were investigated under a 60 °C heat environment. Volatile oil retention rate and peroxide value were collected and measured. The volatile oil components of each group were determined by GC-MS, and t-tests were used to screen for differential components. PCA plots for each group were constructed using the OmicShare online platform. Line plots were generated using the Rmisc and reshape2 packages. Upset Venn diagrams under different hot environments were created using the OmicShare online platform to identify quantitative and qualitative changing components and heat map stack plots for newly generated compounds and connected line plots for disappearing compounds were produced for each group. Boxplots for the main component compounds under different hot environments were generated using the reshape2 and ggplot2 packages.

Results

In a hot environment of 60 °C, the β-cyclodextrin inclusion ATaAL-EO and Pickering emulsion group with 1, 3, and 8 h of placement showed higher retention and lower oxidation degree compared to the stability of the ATaAL-EO group. GC-MS analysis results showed that the stability of volatile components in the Pickering emulsion group and β-cyclodextrin inclusion ATaAL-EO group was significantly improved compared to the crude oil group.

Conclusion

β-cyclodextrin inclusion complexes with ATaAL-EO, as well as Pickering emulsions, can significantly enhance the stability and quality of ATaAL-EO. Pickering emulsions have more advantages.