Effect of UV-C irradiation on inactivation of Aspergillus flavus and Aspergillus parasiticus and quality parameters of roasted coffee bean (Coffea arabica L.) |
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Authors: | Kye-Hwan Byun Shin Young Park Dong Un Lee Hyang Sook Chun |
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Affiliation: | 1. Department of Food Science and Technology, Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Ansung, Republic of Korea;2. Department of Seafood and Aquaculture Science, Institute of Marine Industry, Gyeongsang National University, Tongyeong, Republic of Korea;3. Department of Food Science and Technology, Chung-Ang University, Ansung, Republic of Korea |
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Abstract: | ABSTRACTThis study investigated the antifungal effect of ultraviolet-C (UV-C) against Aspergillus flavus and Aspergillus parasiticus on roasted coffee beans. Also, any changes in the quality of the roasted coffee beans were measured after UV-C irradiation. As UV-C irradiation time increased (0–2 h), the number of surviving A. flavus and A. parasiticus spores significantly (P < .05) decreased. The reduction values of A. flavus in round part, crack part, and whole roasted coffee beans were 2.16, 0.71, and 1.58 log10 CFU g?1, respectively, and the reduction values of A. parasiticus in round part, crack part, and whole roasted coffee beans were 1.03, 0.37, and 0.72 log10 CFU g?1, respectively, after 2 h of UV-C irradiation. Field emission scanning electron microscopy showed that the morphology of A. flavus and A. parasiticus spores included expanded wrinkles that were deformed by UV-C irradiation. The Hunter colours were significantly reduced (P < .05). There was no significant change (P > .05) in moisture content, but the pH was significantly decreased (P < .05). Most of the sensory parameters did not change, but there was a significant difference (P < .05) in flavour. Based on this study, 2 h of UV-C irradiation was effective in reducing 90% of A. flavus, but it was not effective against A. parasiticus present on roasted coffee beans. Also, Hunter colour, pH, and sensory parameters (flavour) were changed by UV-C irradiation. |
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Keywords: | UV-C irradiation Aspergillus flavus Aspergillus parasiticus roasted coffee beans quality |
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