Impact of a UV-C Scalable Reactor on the Chemical and Sensory Quality of Peppercorns

This study investigates the chemical and sensory effects of UV-C disinfection on black, white, green, and pink peppercorns using a scalable mechanical drum reactor. While previous research has demonstrated the efficacy of UV-C radiation in microbial disinfection, there is a lack of deep, quality-focused research on food products. Nevertheless, for spices, this is just as important, if not more so, than food safety. Different analyses were conducted to assess changes in volatile compounds, organic acids, fatty acids, tocopherols, and colour following UV-C exposure. Additionally, sensory evaluations were performed using triangular tests to determine whether these chemical changes were perceptible to consumers. Results revealed that many of the measured chemical components were affected by the UV treatment, with some volatile compounds decreasing by up to 90%, while certain organic acids increased by more than 150%. Despite these changes, no significant differences in colour, aroma, or flavour were detected by the sensory panel across all pepper types. These findings suggest that UV-C irradiation, when applied under the tested conditions, preserves the sensory quality of peppercorns, supporting its potential as a non-thermal processing method for spice treatment.