Physico-functional and quality attributes of microwave-roasted black pepper (Piper nigrum L.)

Shivani Desai; Srishti Upadhyay; Vijay Singh Sharanagat; Prabhat Kumar Nema

doi:10.1515/ijfe-2023-0207

Abstract

The present study was focused on microwave-roasting (300–600 W for 5–15 min) on the quality attributes of black pepper. The increase in roasting power and time decreased the lightness, L* (51.85–25.64), and a visible color change from medium light to dark was observed. Roasting reduced the powder density (bulk density – 0.51–0.41 g/cm³; tapped density – 0.70–0.53 g/cm³), flowability, and crystallinity and showed a higher Hausner’s ratio (1.29–1.42), carr’s index (22.43–29.38), compressibility index (0.22–0.30), cohesion index (13.96–34.80 g mm/g), and caking strength (5225.79–12040.44 g mm). All the samples showed stable flow, and the stability was in the range of 1–1.11. Sample roasted at lower roasting levels had higher antioxidant properties viz., phenolic content (36.20–79.62 mg GAE/100 g), flavonoid content (350.52–566.45 mg QE/100 g), % DPPH scavenging activity (53.97–85.12 %), and ABTS assay (2.33–4.81 mmol TE/100 g), whereas the higher roasting conditions reduced the TFC and % DPPH inhibition. The principal component analysis (PCA) and a simple least square method (SLSM) with maximum desirability were used to develop the correlation and optimize the roasting condition, respectively. Results showed that the roasting time had a prominent effect on different quality attributes compared to roasting power, and the optimum roasting condition for BP is 300 W, 15 min.

Keywords: black pepper; microwave roasting; functional properties; flow properties; antioxidant properties

Corresponding authors: Vijay Singh Sharanagat and Prabhat Kumar Nema, Department of Food Engineering, NIFTEM-Kundli, Sonipat, 131028, India, E-mail: vijaysinghs42@gmail.com (Vijay Singh Sharanagat), pknema@yahoo.co.in (Prabhat Kumar Nema)

Funding source: National Institute of Food Technology Entrepreneurship and Management NA

Award Identifier / Grant number: NA

Acknowledgment

All the authors gratefully acknowledge the financial assistance and infrastructural support from National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India.

Research ethics: The work does not involve any animal experiment and does not violate any items required by research ethics.
Author contributions: Shivani Desai- Experimentation and preparation of the draft manuscript, Srishti Upadhyay. Data analysis, Vijay Singh Sharanagat and Prabhat Kumar Nema- Project guidance, conceptualization, review, and editing. All authors reviewed the manuscript.
Competing interests: All the authors have no known conflict of interest to declare.
Research funding: National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India.
Data availability: The authors confirm that the data supporting the findings of this study are available within the article [and/or] its supplementary materials.

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Supplementary Material

This article contains supplementary material (https://doi.org/10.1515/ijfe-2023-0207).

Received: 2023-08-21

Accepted: 2023-10-10

Published Online: 2023-10-24

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