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Liu M, Hu L, Deng N, Cai Y, Li H, Zhang B, Wang J. Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper ( Capsicum annuum L.) varieties. Food Chem X 2024; 22:101262. [PMID: 38450385 PMCID: PMC10915507 DOI: 10.1016/j.fochx.2024.101262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 02/28/2024] [Accepted: 02/28/2024] [Indexed: 03/08/2024] Open
Abstract
The effects of constant and variable temperature hot-air drying methods on drying time, colors, nutrients, and volatile compounds of three chili pepper varieties were investigated in this study. Overall, the variable temperature drying could facilitate the removal of water, preserve surface color, and reduce the loss of total sugar, total acid, fat and capsaicin contents. Electronic-nose (E-nose) and gas chromatography-ion mobility spectroscopy (GC-IMS) analyses found that aldehydes, ketones, alcohols and esters contributed to the aroma of chili peppers. The drying process led to an increase in acids, furans and sulfides contents, while decreasing alcohols, esters and olefins levels. In addition, the three chili pepper varieties displayed distinct physical characteristics, drying times, chromatic values, nutrients levels and volatile profiles during dehydration. This study suggests variable temperature drying is a practical approach to reduce drying time, save costs, and maintain the commercial appeal of chili peppers.
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Affiliation(s)
- Miao Liu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Liu Hu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Na Deng
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Yongjian Cai
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Hui Li
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Bo Zhang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang 410023, China
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Jalgaonkar K, Mahawar MK, Girijal S, HP G. Post-harvest profile, processing and value addition of dried red chillies ( Capsicum annum L.). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:201-219. [PMID: 38196718 PMCID: PMC10772028 DOI: 10.1007/s13197-022-05656-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/20/2022] [Accepted: 10/07/2022] [Indexed: 12/23/2022]
Abstract
Chilli has dominated and retained an important place amongst the spices worldwide. They are dried ripe fruits intuitively consumed as a spice, condiment, culinary, and medicinal purposes. The global consumption pattern is intriguing because of the inherent pungency, aroma, taste, spicy flavour, and therapeutic properties. Predominantly, the colour and pungency decide the quality features and are actively responsible for organized marketing and trade of the dried chillies. India is one of the leading producers and exporters of chilli. The chemical composition of the chillies varies substantially with agro-climatic zones and post-harvest management strategies. The quantum of post-harvest loss of 25-35% hampers the farmer's income and affects the wholesale/retail marketing. This review paper is intended to provide a deep insight into the advancements in various post-harvest unit operations of dried red chillies. A detailed overview of post-harvest operations (drying, grading, destalking, packaging, storage) and processing techniques for value-added products (chilli powder, dried flakes, seeds, oleoresin) is discussed in this paper. The presented information will help the researchers and the industry personnel engaged in the post-harvest processing and value addition of dried red chillies. Graphical abstract
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Affiliation(s)
- Kirti Jalgaonkar
- ICAR- Central Institute for Research on Cotton Technology, Mumbai, Maharashtra India
| | - Manoj Kumar Mahawar
- ICAR- Central Institute for Research on Cotton Technology, Mumbai, Maharashtra India
| | | | - Geeta HP
- University of Agricultural Sciences, Raichur, Karnataka India
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Jalgaonkar K, Mahawar MK, Vishwakarma RK. Destalking of dry red chillies ( Capsicum annum L.) and its characterization. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:404-418. [PMID: 36618052 PMCID: PMC9813293 DOI: 10.1007/s13197-022-05627-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/16/2022] [Indexed: 12/05/2022]
Abstract
Abstract The prevalent manual destalking of dried red chillies is a labour-intensive, tedious, and unhealthy practice that can cause severe health ailments to the labourers. This study focuses on the design and fabrication of a mechanized system for removing stalks from dried chillies to reduce the drudgery involved in manual operation. The machine's primary components including hopper, rotating cylinder, triangular bridges, cutting blades, destalked chilli outlet, and stalk outlet were fabricated based on the design considerations and ease of operation. The machine was evaluated considering the independent parameters viz. feed rate, cylinder speed, and cylinder inclination for optimization of its performance using one-factor-at-a-time statistical design. Physical properties of chillies, destalking efficiency of the machine, and the effect of destalking on powder characteristics were determined. Optimal performance of the machine was achieved with the chillies having 8-10% (moisture), 6.5 kg/h (feed rate), 20 rpm (cylinder's speed), and 3° (cylinder's inclination) with destalking efficiency of 85-87%. The evaluation of powder characteristics also revealed the prominence of destalking with enhanced colour attributes. The developed machine is compact, efficient, economical, requires less labour and thereby it may encourage its adoption at the farmer's level and strengthening of the value chain of dried chillies. Graphical abstract
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Affiliation(s)
- Kirti Jalgaonkar
- ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar, Punjab India
- Present Address: ICAR-Central Institute for Research on Cotton Technology, Mumbai, Maharashtra India
| | - Manoj Kumar Mahawar
- ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar, Punjab India
- Present Address: ICAR-Central Institute for Research on Cotton Technology, Mumbai, Maharashtra India
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The Vacuum and Light-Avoided Packaging Ameliorate the Decline in Quality of Whole Chili during Storage. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5129220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Vacuum packaging is a superior procedure that could maintain the quality of dried red peppers for a relatively longer period, while the effect of light avoidance was inconsistent. Therefore, this study was to evaluate the effect of vacuum in combination with light avoidance on the storage quality of peppers and to investigate vacuum packaging and vacuum and light-avoided packaging influence the quality characteristics of dried chili peppers during storage. The results indicated that the quality characteristics of peppers gradually deteriorated: redness, extractable color, capsanthin, capsaicinoids, pungency, total phenolic content, and antioxidant capacity decreased, whereas moisture, water activity, and browning index increased as storage progressed. Vacuum packaging inhibited these changes compared with the control. Vacuum and light-avoided packaging further decelerated the quality loss of dried peppers, with the minimum changes in color, pungency, and antioxidant capacity of dried peppers during storage, and these could be due to lower water activity by light avoidance. Therefore, light avoidance may be necessary to further delay the deterioration of dried peppers under vacuum, and vacuum and light-avoided packaging could better retain the quality of dried chili peppers.
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Thavornyutikarn B, Lertwimol T, Kosorn W, Hankamolsiri W, Nampichai N, Janvikul W. 3D‐printing
antibacterial composite filaments containing synergistic antibacterial activity of green tea and tannic acid. POLYM ADVAN TECHNOL 2021. [DOI: 10.1002/pat.5466] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Boonlom Thavornyutikarn
- Biofunctional Materials and Devices Research Group National Metal and Materials Technology Center Phahonyothin Road Khlong Luang Pathum Thani Thailand
| | - Tareerat Lertwimol
- Biofunctional Materials and Devices Research Group National Metal and Materials Technology Center Phahonyothin Road Khlong Luang Pathum Thani Thailand
| | - Wasana Kosorn
- Biofunctional Materials and Devices Research Group National Metal and Materials Technology Center Phahonyothin Road Khlong Luang Pathum Thani Thailand
| | - Weerawan Hankamolsiri
- Biofunctional Materials and Devices Research Group National Metal and Materials Technology Center Phahonyothin Road Khlong Luang Pathum Thani Thailand
| | - Nutdanai Nampichai
- Biofunctional Materials and Devices Research Group National Metal and Materials Technology Center Phahonyothin Road Khlong Luang Pathum Thani Thailand
| | - Wanida Janvikul
- Biofunctional Materials and Devices Research Group National Metal and Materials Technology Center Phahonyothin Road Khlong Luang Pathum Thani Thailand
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Pola W, Sugaya S, Srilaong V, Wongs‐Aree C, Photchanachai S. Color appearance and physico‐chemical changes in dried chili as affected by modified atmosphere packaging and temperature during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wissanee Pola
- Division of Postharvest Technology School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok Thailand
| | - Sumiko Sugaya
- Laboratory of Pomology Graduate School of Life and Environmental Sciences University of Tsukuba Ibaraki Japan
| | - Varit Srilaong
- Division of Postharvest Technology School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok Thailand
- Postharvest Technology Innovation Center Ministry of Higher Education, Science, Research and Innovation Bangkok Thailand
| | - Chalermchai Wongs‐Aree
- Division of Postharvest Technology School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok Thailand
- Postharvest Technology Innovation Center Ministry of Higher Education, Science, Research and Innovation Bangkok Thailand
| | - Songsin Photchanachai
- Division of Postharvest Technology School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok Thailand
- Postharvest Technology Innovation Center Ministry of Higher Education, Science, Research and Innovation Bangkok Thailand
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Li L, Zhang M, Adhikari B, Gao Z. Recent advances in pressure modification-based preservation technologies applied to fresh fruits and vegetables. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1196492] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Ordóñez-Santos LE, Pastur-García B, Romero-Rodríguez A, VÁzquez-Odériz L. Colour of hot paprika from the La Vera and Murcia regions packaged in different atmospheres during storage. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12301] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Luis E. Ordóñez-Santos
- Departamento de Ingeniería; Facultad de Ingeniería y Administración; Universidad Nacional de Colombia; Carrera 32 N° 12-00 Valle del Cauca Colombia
- Áreas de Nutrición y Bromatología y de Tecnología de Alimentos; Departamento de Química Analítica, Nutrición y Bromatología; Facultad de Ciencias; Universidad de Santiago de Compostela; Campus de Lugo 27002 Lugo Spain
| | - Begoña Pastur-García
- Áreas de Nutrición y Bromatología y de Tecnología de Alimentos; Departamento de Química Analítica, Nutrición y Bromatología; Facultad de Ciencias; Universidad de Santiago de Compostela; Campus de Lugo 27002 Lugo Spain
| | - Angeles Romero-Rodríguez
- Áreas de Nutrición y Bromatología y de Tecnología de Alimentos; Departamento de Química Analítica, Nutrición y Bromatología; Facultad de Ciencias; Universidad de Santiago de Compostela; Campus de Lugo 27002 Lugo Spain
| | - Lourdes VÁzquez-Odériz
- Áreas de Nutrición y Bromatología y de Tecnología de Alimentos; Departamento de Química Analítica, Nutrición y Bromatología; Facultad de Ciencias; Universidad de Santiago de Compostela; Campus de Lugo 27002 Lugo Spain
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