EFFECT OF DRY HEATING, MICROWAVE

TREATMENT AND AUTOCLAVING ON

MICROBIAL LOAD, CAPSANTHIN, VITAMIN C
CONTENT AND COLOR OF CHILI POWDER

Dissertation Submitted for

the Partial Fulfilment
for the Award of
Master of Science
in
Food Science and Technology
by
PRATIBHA SHARMA
21msfood03

Under the Supervision of

Dr KHETAN SHEVKANI

DEPARTMENT OF APPLIED AGRICULTURE

SCHOOL OF BASIC SCIENCES
CENTRAL UNIVERSITY OF PUNJAB, BATHINDA
JUNE – 2023

i
 CERTIFICATE

This is to certify that the dissertation entitled “A STUDY ON THE

EFFECT OF DRY HEATING, MICROWAVE TREATMENT AND
AUTOCLAVING ON MICROBIAL LOAD, CAPSANTHIN, VITAMIN C AND
COLOR OF CHILI POWDER” being submitted by Pratibha Sharma,
Registration No: 21msfood03 to Central University of Punjab,
Bathinda for the award of Master’s degree in the Food
Science and Technology is a Bonafide research work carried out by
her under my supervision. The results presented in this dissertation
have not been submitted elsewhere for the award of any other degree.

In my opinion, the dissertation work has reached the standard of

fulfilling the requirements for the award of Master’s degree in
accordance with the regulations of central University of Punjab,
Bathinda.

Dr Khetan Shevkani

Department of Applied Agriculture,

School of Basic Sciences,

Central University of Punjab, Bathinda -151001

Date:

ii
iii
 DECLARATION

I, Pratibha Sharma, Regd. No. 21msfood03, of the Department of Applied

Agriculture declare that this dissertation is based on original ideas and free
from plagiarism. Adequate citations and references of original sources have
been provided.

I also declare that I have adhered to all principles of academic honesty and
integrity and have not misinterpreted or fabricated or falsified any
idea/data/fact/source in the dissertation.

I understand that any violation of the above will be the cause for disciplinary
action by the Central University of Punjab and can also evoke penal action
from the sources which have, thus, not been properly cited or from whom
proper permission has not been taken when needed.

Pratibha Sharma

Registration No.: 21msfood03

Department of Applied Agriculture

Date:

i
 ACKNOWLEDGEMENT

I express my deep sense of gratitude to my guide Dr Khetan Shevkani

Assistant Professor, Centre for Applied Agriculture, Department of Food
Science and Technology, Central University of Punjab Bathinda for his
invaluable guidance, constant encouragement and support throughout the
project. I would also like to sincerely thank him for all his advice, insights,
enthusiastic attitude, and persistent motivation.

With whole heart, I express my profound thanks to Prof. Raghavendra P.

Tiwari, Vice Chancellor of the Central University of Punjab, Prof. B.P. Garg,
Respected Registrar, Prof. W. Ramakrishna, Respected Dean In- Charge
Academics, for the opportunity to execute the research work with top
facilities. I am highly grateful to all the faculty of Centre for Applied
Agriculture Prof. Anjana Munshi (HOD) and Dr Yashi Srivastava for their
immense help and kind support throughout the academic year.

I am very much thankful to Chandrakant S. Mali Assistant Technologist and

Head RQAL, ITC Limited, Kapurthala for providing facilities and
encouragement for the research work. I am highly indebted to Dipesh S.
Netanrao, Amit Dhiman Research Associate at ITC Limited and Kirandeep
Kaur Junior Research Associate at ITC Limited for their valuable
suggestions and timely help during the course of this investigation.
I am also obliged to all my friends for their directly or indirectly support
throughout my research work.
At the end I express my gratitude to almighty and my family for care and
unfailing support throughout the whole process of project work.

Pratibha Sharma

v
 TABLE OF CONTENT

Sr. NO. Content Page No.

1. INTRODUCTION 1-4

1.1 Objectives 4

2. REVIEW OF LITERATURE 5-6

3. MATERIAL AND METHODS 7-8

3.1 Dry heating, microwave treatment 7

and autoclaving

3.2 Microbiological analysis 7

3.3 Determination of colour, ASTA colour, 7-8

capsanthin content and Vit. C content

4. RESULTS AND DISCUSSION 9-17

4.1 Microbial load 9-10

4.2 Capsanthin content, vitamin C, ASTA and 10-11

colour properties

5. SUMMARY AND CONCLUSION 18

6. BIBLIOGRAPHY 19-26

v
 LIST OF ABBREVIATIONS

Full Form
Sr. No. Abbreviation
Gram
1 g
Milligram
2 mg
Microlite
3 μL
Kilogram
4 kg
Millilitre
5 ml
Colony-forming unit
6 cfu
Not detected
7 n.d.
American Spice
8 Trade ASTA
Association
9 Absorbance
(A)

10 Degree Celsius
°C
US Dollar
11 $

12 Minutes
min

13 Seconds
s

v
 LIST OF FIGURES

Figure
Description of Figure Page No.
Number
The impact of dry heating, microwave treatment
1 and autoclaving on the microbial load of chilli 12-13
powder.
The impact of dry heating, microwave treatment
2 and autoclaving on the capsanthin, vitamin C, ASTA 14-15
and colour of chilli powder.
Changes in the total mesophilic aerobic plate count of
chilli powder treated with dry heating at 105°C for 5
3 min and 10 min, microwave treatment for 30 s and 16
60 s and autoclaving.

Changes in the yeast and mould count of chilli

powder treated with dry heating at 105°C for 5 min
4 16
and 10 min, microwave treatment for 30 s and 60 s
and autoclaving.
Changes in the Coliform count of chilli powder
treated with dry heating at 105°C for 5 min and 10
5 17
min. microwave treatment for 30 s and 60 s and
autoclaving, (Determined at ITC Ltd. Kapurthala).

Changes in the Enterobacteriaceae count of chilli

powder treated with dry heating at 105°C for 5 min
6 17
and 10 min. microwave treatment for 30 s and 60 s
and autoclaving, (Determined at ITC Ltd. Kapurthala).

v
 ABSTRACT
Chilli (Capsicum annum L.) is one of the most common condiments, used to
enhance the flavour and other sensory qualities of foods. The largest
producer, consumer, and exporter of chillies worldwide is India. The present
work was carried out at Regional Quality Assurance Laboratory, ITC Ltd.,
Kapurthala with the aim of comparing different methods of microbial
elimination for their efficiency and effect on colour (ASTA and CIE), vitamin
C content and capsanthin content. In this study, dry heating (at 105°C for 5
min and 10 min), microwave treatment (30 s and 60 s) and autoclaving were
compared. Standard/published methods were followed for determining total
plate count, yeast and mould count, Enterobacteriaceae, coliform, Salmonella
and E. coli, ASTA colour, CIE colour, vitamin C content and capsanthin
content. Autoclaving was most effective in eliminating microorganisms,
though it affected colour and capsanthin the most. Dry heat treatment and
microwave heating also reduced microbial count while having minimum
adverse effects on colour and capsanthin. Selected chemical compositional
parameters (capsanthin content and vitamin C) were not significantly
changed by dry heating and microwave treatments and colour and ASTA value
affected only marginally.

Key words: Chilli, Decontamination, ASTA, Dry Heat Treatment, Microwave

Treatment, Autoclave Treatment

i
 CHAPTER 1
INTRODUCTION

Chilli (Capsicum annum L.) is a widely grown vegetable crop belonging

to the family Solanaceae and genus Capsicum which is grown mainly because
of its unique pungency (Khan et al., 2014). It is native to Mexico, Southern
Peru and Bolivia and has been introduced to India by the Portuguese in the
late 15th century (Hussain and Abid 2011). There are five cultivated capsicum
species, with C. annuum L. being the most widely cultivated species for its
pungent and non-pungent fruits known as hot pepper and sweet pepper,
respectively (Ou et al., 2018). Nutritionally, chilli peppers are a rich source of
vitamins, minerals, antioxidants, carotene, and zeaxanthin, which have disease-
preventing and health-promoting properties (Litoria et al., 2014; Ganguly, et al.,
2017; Wang et al., 2022). It contains a variety of compounds, including fatty
acids, capsaicinoids, carotenoids, vitamins, protein, fibre, and mineral
components (Bosland and Votava, 2012). Fresh red chillies have more vitamin A
than carrots, and fresh green chilli peppers and contain more vitamin C than
citrus fruits (Osuna-Garcia et al., 1998; Marin et al., 2004). Capsaicin (8-methyl-
N-vanillyl-6-nonenamide) is an active component of chili. Capsaicin, a
compound found in some varieties of chilli, is known for its biting pungency and
anti-cancerous properties (Lin et al., 2013; Clark and Lee, 2016). Chilli
peppers are also considered a good source of beta carotene and potassium
(Marinelli, 1998; Doymaz and Pala, 2002). Capsaicin is also used to prepare
drugs for heart disease and cosmetics. Red-coloured varieties of chilli are
famous for the pigment capsanthin, which gives them their colour (Lu et al.,
2020). Chilli peppers have been used as a main spice ingredient in many
cuisines worldwide. It is a popular spice used in many dishes owing to its
flavour and bright red colour (Duranova et al., 2022).

The word "chilli" is thought to have originated from the ancient Indian
word "txile." The spice is named after the Hungarian word "chilli", and it is
widely produced in Hungary, Spain, and other countries around the world
(https://kssdb.karnataka.gov.in/new-page/chilli/en). It is known as the

1|Page
"wonder spice". Different kinds of chilli are grown for preparing different
products including vegetables, pickles, spices, and sauces. The Indian chilli
is renowned across the world for two crucial commercial characteristics: its
colour and degree of pungency. Around 7 million tonnes of chilli are
produced globally each year on 1.5 million hectares of land, while India,
China and Pakistan being the three largest producers of chillies in the world
(Balraj and Arockiasamy, 2018). India contributes between 50 and 60
percent of the total chilli production (Geetha and Selvarani 2017). Many
countries that consume chilli, including India, China, Mexico, Thailand, the
United States, the United Kingdom, Germany, and Sweden, have high
demand for this spice (Geetha and Selvarani 2017). India provides 25% of
global exports; in terms of value, chilli made up 24.21% of India's spice
exports in 2015–16 (Geetha and Selvarani 2017). In 2020 India produced
more than 1.7 million tonnes of dried chili and pepper varieties - far ahead of
second-placed Thailand and third- placed China (Buchholz 2022).

The demand for chilli is increasing worldwide due to their unique flavor
and health benefits. The spice is used in a wide range of cuisines, from
Mexican and Indian to Thai and Chinese. Chillies are also used in the
production of sauces, condiments, and snacks (Baenas et al., 2019).
However, the chilli processing industry faces challenges such as disease
outbreaks, climate change, and market volatility. Also, chillies are
susceptible to pests and diseases, such as aphids, thrips, and powdery
mildew (Hussain and Abid 2011). In addition, this spice is also vulnerable to
microbial contamination and consuming contaminated spices can lead to
foodborne illnesses, which can be harmful to the general public's health
(Pawaskar and Kerkar 2021). Common types of microorganisms that affect
chili include Salmonella, Escherichia coli, and Staphylococcus aureus
(Wadamori et al., 2017). These microorganisms can cause a range of
illnesses, including gastrointestinal infections and food poisoning (Garvey
2019; Nataro et al., 2011; Zweifel & Stephan 2012). Therefore, chilli is
generally subjected to decontamination in order to ensure food safety. A
wide range of decontamination methods are available, including physical,
chemical, and biological methods (Wang et al.,

2|Page
2017; Ismail et al., 2018; Singh et al., 2019). As each method has its
advantages and disadvantages, it is essential to evaluate their effectiveness
in reducing the microbial load of chillies.

About ITC, Ltd.

ITC Limited is a diversified Indian conglomerate
with a strong presence in several industries such as
FMCG, hotels, paperboards packaging, agri business
& information technology. Some of its well-known FMCG brands include
Aashrivaad, Sunfeast, Bingo, Yippee, and Classmate. The company's lifestyle
portfolio includes products such as fragrances, personal care items, and home
care products under the brand name Fiama. ITC's hospitality business
operates luxury and premium hotels, restaurants, and resorts under the
brands ITC Hotels, WelcomHotel, and Fortune. The company was founded in
1910 as the Imperial Tobacco Company of India Limited and was later
renamed ITC Limited in 1974. Today, the company is headquartered in
Kolkata, India, and is one of the most valuable companies in India, with a
market capitalization of over $50 billion (www.itcportal.com).

The Food division of ITC Limited is one of the most significant and
growing businesses of the company. The food division has a wide range of
products which include staples, snacks, ready to-eat meals, and
confectioneries. The food division of ITC is known for its popular food brands
such as Aashrivaad, Sunfeast, Bingo!, Yippee!, and B Natural. The Aashrivaad
brand is well-known for its atta, spices, and instant mixes and is considered
one of the most trusted and preferred brands in the country. Sunfeast offers
a wide range of biscuits, cakes, and confectioneries. Bingo is a popular brand
of snack foods, while Yippee! is a popular instant noodle brand. B Natural is
a brand of juices and nectars (www.itcportal.com).

The company's food division also has a significant presence in the

export market. ITC's food products are exported to over 60 countries
worldwide. The food division has also received several awards and recognition
for its quality, innovation, and sustainability practices (www.itcportal.com).

3|Page
1.1 Objective
The present dissertation work was undertaken at Regional Quality
Assurance Laboratory, ITC Ltd., Kapurthala to investigate the effect of dry
heating, microwave treatment and autoclaving on the microbial load, colour
and selected chemical properties of chilli powder.

4|Page
 CHAPTER 2
REVIEW OF LITERATURE
Jamaluddin et al. (2022) investigated that consumer desire for food
goods with clean labels is rising. Additionally, clean-label initiatives have
started to be used in the manufacture of ready-to-cook items. For products
to remain safe and of high quality, contaminants like mould, dirt, and
pesticides must be removed from dried chillies, which is the major
ingredient in the preparation of chilli paste. In this study, emerging patterns
in the production of chilli paste are emphasised. In order to prepare chilli
pastes in a way that is consistent with consumer values, ultrasound washing
and high-pressure processing may be combined as a hurdle technology
(Jamaluddin et al., 2022)

Kennao et al. (2020) investigated the impact of various drying

techniques on the Chee fah chilli's quality. According to the research, freeze-
drying produced brighter red colour and ascorbic acid than sun-drying and
hot air-drying. The three drying techniques did not differ for moisture and
capsaicin content, though freeze-drying was observed as a better method for
maintaining the bright red colour and ascorbic acid concentration, which are
crucial markers of quality in dried chiles (Kennao et al., 2020).

Siddiquee et al. (2019) examined the impact of gamma radiation on the

microbiological, nutritional, and sensory qualities of dried chillies. The study
found that gamma radiation at levels of 0.5, 1, and 1.5-kGy significantly
decreased total plate count, yeast, and mould in dried chilies. The radiation
treatment had little to no effect on the nutritional value or sensory appeal of
the dried peppers (Siddiquee et al., 2019). In another study, Sharma et al.,
(2018) also investigated the impact of gamma radiation on the sensory and
microbiological quality of dried red chilies. Gamma radiation at levels of 1 and
2 kGy considerably reduced the microbial load in the dried chillies, including
coliforms, E. coli, and Salmonella, according to the study's findings. Although
a little colour change was noticed at higher doses, the radiation treatment had
slight impact on the sensory quality attributes of the dried chilies (Sharma et
al., 2018).

5|Page
 Molnar et al. (2018) examined the effectiveness of different
decontamination techniques on paprika powder. Amongst different
decontamination methods, steaming and irradiation were found to be most
effective in reducing microbial load in paprika powder while microwave and
radio-frequency heating were relatively less effective (Molnar et al., 2018).

The study by Jun and Lee (2014) was based on the development of an
affordable sterilisation techniques to improve microbiological quality and
safety of red radish seeds without affecting their germination properties.
This investigation involved the application of hydrothermal and dry heat
treatments for reducing microbial growth. It was shown that improved
microbiological safety may be achieved by raising the temperature of the
treatments (Jun and Lee 2014).

Dababneh (2013) investigated the microbial load of dried spices and

herbs was shown to be significantly reduced by microwave treatment. The
total counts of fungus and bacteria that produce thermophilic spores were
significantly decreased after both dry and wet treatments. This research
shows that decontaminating dried spices and herbs at the domestic and
industrial levels could be done effectively and affordably by using
microwave treatment (Dababneh 2013).

Rico et al. (2010) investigated study that examined the effects of

steaming and gamma irradiation on the physicochemical and
microbiological characteristics of dried red pepper. This finding
demonstrated that although both treatments were successful in lowering the
initial microbial load, irradiation produced a higher reduction; neither of the
treatments had an impact on the spice's functional components (Rico et al.,
2010).

6|Page
 CHAPTER 3
MATERIAL AND METHODS

The present investigation was carried out at Regional Quality Assurance

Laboratory, ITC, Ltd. (Food Division) Kapurthala. The research materials
(untreated chilli powder), chemicals and all other required equipment were
also kindly provided by ITC, Ltd. The methods used for this dissertation are
briefly presented here under.

3.1. Dry heating, microwave treatment and autoclaving

Sample was divided into three parts for analysing the effects of dry
heat treatment, microwave treatment and autoclaving. Untreated spice chilli
powder was treated with dry heat by using a hot air oven. The processing,
method included dry heating of chilli powder (50 g) at 105°C for 5 min and
10 min. Microwave treatment was performed using a microwave oven (IFB
20PG4S). For microwave decontamination, chilli powder (50 g) in crucible was
heated in the microwave oven for 30 s and 60 s. Chilli powder (50 g) was
also subjected to autoclaving using an autoclave (Daihan Scientific) at a
temperature of 121°C for 15 min (15 psi).

3.2. Microbiological analysis

Determination of total plate count, yeast and mould count, coliform

count, Enterobacteriaceae, Salmonella and E. coli detection was done following
the standard methods used by the Regional Quality Assurance Laboratory,
ITC, Ltd. [IS: 5402: 2012; IS 5403: 1999; IS 5401 (Part 1): 2002 ; IS/ISO
7402:
1993 (Reaffirmed 2001); IS: 5887 (Part 3): 1999/ISO 6579: 1993(RA 2005); IS
5887 (Part 3)- 1999/ISO 6579:1993 (RA 2005; IS 5887 (Part I)- 1976].

3.3. Determination of colour, ASTA colour, capsanthin content and Vit.

C content

Determination of colour, ASTA colour value, capsanthin content and

vitamin C was done following the standard methods used by the Regional
Quality Assurance Laboratory, ITC, Ltd. (FSSAI Manual 2016 - Spices and
Condiments). The L*, a* and b* values of treated and untreated chilli powder
7|Page
were determined using a spectrophotometer CM-5. The extractable colour of
the chili powder and capsanthin was determined using the standardized
method of the American Spice Trade Association (ASTA), following their
standard protocol (FSSAI Manual 2016 - Spices and Condiments, Page No -
48). For Vit. C content, the method of Raghu et al. (2007) was used.

8|Page
 CHAPTER 4
RESULTS AND DISCUSSION

4.1. Microbial load

Figure 1 shows the impact of dry heating, microwave treatment and

autoclaving on the microbial load of chilli powder. Total mesophilic aerobic
counts varied between by 1.5×107 to not detected, yeast and moulds between
4×103 to not detected; while Coliforms were not detected after the treatment
and Enterobacteriaceae were at least 1 to 2 orders of magnitude lower than
total counts (Figure 1). Escherichia coli and Salmonella were not detected in
untreated as well as treated chilli powder. Dry heating for 5 min reduced TPC
by 2 logs. At 105°C for 5 min and 10 min mesophilic aerobic total count
reduced from 1.5×107 to 8×105 and 7×105, respectively, while the mould count
from 4×103 to 7.5×102 and 3×102, respectively (Figure 1). The number of
Enterobacteriaceae and coliforms 1×101 decreased under the detection limit
after dry heat treatments. The dry heat treatment was quite effective in
eliminate Coliforms and Enterobacteriaceae that were not detected in chilli
powder treated by dry heat at 105℃ for 10 minutes. Jun and Lee (2014) also
demonstrated that the microbiological safety of chilli can be improved by
thermal treatments. They also reported that dry heat could be an efficient and
environmentally safe technology of decontamination of spice products (Jun
and Lee, 2014).

In the current study, microwave treatment reduced the mesophilic

aerobic total bacterial count (1.5×10 7 to 5×105 cfu/g) within 30 sec, while a
treatment for 60 s was sufficient to reduce total bacterial count to the level of
4.5×105. Yeast and mould population also decreased from 4×103 to 11.5×101
and 9.5×101, respectively, after the treatment for 30 and 60 s (Figure 1). The
microwave treatment also decreased the Enterobacteriaceae numbers, in
some cases to levels below the detection threshold. Coliforms number
decreased below the detection limit. Eliasson et al., (2015) also showed the
ability of microwave heating to lower the total number of mesophilic bacteria.

9|Page
 The autoclaving was most effective in eliminating the mesophilic aerobic
total bacterial count, yeast and moulds, coliforms, and Enterobacteriaceae
(Figure 1 and 3-6). This supports that autoclave treatment provides a
significantly reduction in the microbial contamination of spice chilli.
Therefore, autoclaving of chilli powder is highly effective and utilised method
for microbial decontamination (Molnar et al., 2017; Hu et al., 2016).

4.2. Capsanthin content, vitamin C, ASTA and colour properties

Figure 2 shows the impact of dry heating, microwave treatment and

autoclaving on the chemical composition and colour of chilli powder. Total
capsanthin and vitamin C content varied between 29.39 to 21.97 g/kg and
1.04 to 0.45 mg/100g, respectively. While the extractable colour showed a
range between ASTA values of 173.89 and 129.98 and colour value (L*, a*
and b*) 58.82, 15.48 and 10.75 to 55.60, 6.70 and 6.25, respectively (Figure
2). The concentration of the bioactive components, including capsanthin,
vitamin C, and the ASTA value, were analysed prior and after
decontamination. The total capsanthin and vitamin C content decreased
upon treatment at 105℃ for 5 minutes and 10 minutes from 29.39 g/kg to
24.23 and 23.36 g/kg, respectively and 1.04 mg/100 g to 0.84 and 0.65
mg/100 g, respectively. The ASTA values of treated chilli decreased from
173.89 to 143.36 and 139.94, respectively after dry heating for 5 and 10 min.
However, the colour value affected slightly with dry heating. L*, a*, b* were
58.82, 15.48 and 10.75, respectively for untreated chilli powder against
58.62, 15.13 and 10.89, respectively, for that heated for 5 minutes and
58.46, 14.74 and 10.44 respectively, for that powder heated for 10 min. This
highlighted that dry heating may be preferred to preserve red colour of
chilli powder.

In case of microwave treatment, the concentration of total capsanthin,

vitamin C, and the ASTA value changed slightly. The total capsanthin
content, vitamin C content and the ASTA Value varied compared with the
control sample from 29.39 g/kg to 24.50 and 23.58 g/kg, 1.04 mg/100g to
0.6 and
0.5 mg/100g and from 173.89 to 144.98 and 139.51 with the treatment time

10 | P a g
of 30 and 60 sec, respectively. There was no significant change in the colour
value of treated chilli (Figure 2). L*, a*, b* were 58.82, 15.48 and 10.75,

11 | P a g
respectively for untreated chilli powder against 58.74, 15.45 and 11.55,
respectively for the microwave treated for 30 s and 58.64, 15.29 and 11.18,
respectively for that treated for 60 s (Figure 2). This implied that microwave
treatment may be suitable for replacing dry heating.

The concentration of capsanthin, vitamin C, and the ASTA value

substantially reduced as a result of the autoclave treatment. The capsanthin
and vitamin C content changed from 29.39 g/kg to 21.97 g/kg, 1.04
mg/100g to 0.45 mg/100g and, the ASTA value changed from 173.89 to
129.98, respectively (Figure 2). Autoclaving affected colour values of chilli
powder. L*, a*, b* were 58.82, 15.48 and 10.75, respectively for untreated
chilli powder against 55.60, 6.70, 6.25, respectively for that autoclaved
treated respectively (Figure 2). After being autoclaved the chilli powder
become darkened in appearance with a brownish character.

12 | P a g
 Figure 1. The impact of dry heating, microwave treatment and autoclaving on the microbial lo

Mesophilic aerobic total counts (cfu/g)

16000000
14000000
12000000
10000000
8000000
6000000
4000000
2000000
0

UntreatedDry HeatDry HeatMicrowave Microwave Autoclaving

(105°C for 5 (105°C forTreatment Treatment min)10 min)(30 sec)(60 sec)

Determined at ITC Ltd. Kapurthala

Yeast & Moulds (Cfu/g)

4000

3500

3000

2500

2000

1500

1000

500

0
TreatmentsUntreatedDry HeatDry HeatMicrowaveMicrowave Autoclaving (105°C for 5 (105°C for 10 TreatmentTreatment
min)min)(30 sec)(60 sec)

Determined at ITC Ltd. Kapurthala

13 | P a g
 Coliforms (cfu/g)

60

50

40

30

20

10

0
TreatmentsUntreatedDry Heat Dry Heat MicrowaveMicrowaveAutoclaving
(105°C for 5 (105°C for 10 TreatmentTreatment (30 sec)(60 sec)
min)min)

Determined at ITC Ltd. Kapurthala

Enterobacteriaceae (cfu/g)

450

400

350

300

250

200

150

100

50 TreatmentsUntreatedDry Heat Dry Heat MicrowaveMicrowaveAutoclaving

(105°C for 5 (105°C for 10 TreatmentTreatment (30 sec)(60 sec)
min)min)
0

Determined at ITC Ltd. Kapurthala

14 | P a g
Figure 2. The impact of dry heating, microwave treatment and
autoclaving on the capsanthin, vitamin C, ASTA and colour of
chilli powder

Capsanthin (g/kg)
30

25

20

15

10

0
UntreatedDry HeatDry HeatMicrowave Microwave Autoclaving (105°C for 5(105°C forTreatmentTreatment
min)10 min)(30 sec)(60 sec)

Determined at ITC Ltd. Kapurthala

Vitamin C (mg/g)
1.2

0.8

0.6

0.4

0.2

0
UntreatedDry HeatDry HeatMicrowave Microwave Autoclaving (105°C for 5 (105°C forTreatmentTreatment
min)10 min)(30 sec)(60 sec)

Determined at ITC Ltd. Kapurthala

15 | P a g
 ASTA value

180

160

140

120

100

80

60

40
UntreatedDry HeatDry HeatMicrowave Microwave Autoclaving
20
(105°C for 5 (105°C forTreatmentTreatment
min)10 min)(30 sec)(60 sec)
0

Determined at ITC Ltd. Kapurthala

Colour Values
60

50

40

30

20

10

0
1 2 3 4 5 6 7

TreatmentsL*a*b*

Determined at ITC Ltd. Kapurthala

16 | P a g
 Fig. 3. Changes in the total mesophilic aerobic plate count of chilli
powder treated with dry heating at 105°C for 5 min and 10 min,
microwave treatment for 30 s and 60 s and autoclaving, (Determined
at ITC Ltd. Kapurthala).

Fig. 4. Changes in the yeast and mould count of chilli powder treated
with dry heating at 105°C for 5 min and 10 min, microwave treatment
for 30 s and 60 s and autoclaving, (Determined at ITC Ltd. Kapurthala).

17 | P a g
 Fig. 5. Changes in the Coliform count of chilli powder treated with
dry heating at 105°C for 5 min and 10 min. microwave treatment for
30 s and 60 s and autoclaving, (Determined at ITC Ltd. Kapurthala).

Fig. 6. Changes in the Enterobacteriaceae count of chilli powder treated

with dry heating at 105°C for 5 min and 10 min. microwave treatment
for 30 s and 60 s and autoclaving, (Determined at ITC Ltd. Kapurthala).

18 | P a g
 CHAPTER 5

SUMMARY AND CONCLUSION

This work was conducted at the Regional Quality Assurance

Laboratory, ITC Ltd., Kapurthala with the objective of comparing different
methods of microbial elimination for their efficacy and their impact on the
colour, vitamin C content, and capsanthin content of chilli (Capsicum annum
L.) powder. The decontamination methods employed were dry heating,
microwave treatment, and autoclaving. Standard methods were followed to
assess microbial count, colour properties (ASTA and CIE) vitamin C content,
and capsanthin content. Dry heating for 5 minutes and 10 minutes at 105°C
reduced total plate count by 2 logs, and the number of Enterobacteriaceae
and coliforms decreased below the detection limit. Microwave treatment for
30 s and 60 s reduced the mesophilic aerobic total bacterial count, yeast and
moulds, and Enterobacteriaceae and coliforms decreased below the
detection limit. Autoclaving was highly effective in eliminating the
mesophilic aerobic total bacterial count, yeast and moulds, coliforms, and
Enterobacteriaceae. Dry heating and autoclaving resulted in a decrease in
capsanthin content, vitamin C content, and ASTA value. Microwave
treatment had minimal effect on these parameters while autoclaving caused
darkening of chilli powder. In conclusion, autoclaving was found to be the
most effective method for eliminating microorganisms in chilli powder,
although it had the greatest impact on colour and capsanthin content. Dry
heat treatment and microwave heating also reduced microbial count while
causing minimal adverse effects on colour and capsanthin. The chemical
compositional parameters, specifically capsanthin content and vitamin C,
were not significantly changed by dry heating and microwave treatments.
Colour and ASTA value were only marginally affected.

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EFFECT OF DRY HEATING, MICROWAVE TREATMENT AND AUTOCLAVING ON MICROBIAL
LOAD, CAPSANTHIN AND VITAMIN C CONTENT AND COLOR OF CHILI POWDER
ABSTRACT Chilli (Capsicum annum L.) is one of the most common condiments, used to
enhance the flavour and other sensory qualities of foods. The largest producer, consumer,
and exporter of chillies worldwide is India. The present work was carried out at Regional
Quality Assurance Laboratory, ITC Ltd., Kapurthala with the aim of comparing different
methods of microbial elimination for their efficiency and effect on colour (ASTA and CIE),
vitamin C content and capsanthin content. In this study, dry heating (at 105°C for 5 min and
10 min), microwave treatment (30 s and 60 s) and autoclaving were compared.
Standard/published methods were followed for determining total plate count, yeast and
mould count, Enterobacteriaceae, coliform, Salmonella and E. coli, ASTA colour, CIE colour,
vitamin C content and capsanthin content. Autoclaving was most effective in eliminating
microorganisms, though it affected colour and capsanthin the most. Dry heat treatment and
microwave heating also reduced microbial count while having minimum adverse effects on
colour and capsanthin. Selected chemical compositional parameters (capsanthin content and
vitamin C) were not significantly changed by dry heating and microwave treatments and
colour and ASTA value affected only marginally. Key words: Chilli, Decontamination, ASTA,
Dry Heat Treatment, Microwave Treatment, Autoclave Treatment
CHAPTER 1 INTRODUCTION

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