1
|
Kim D, Park H, Cho IH. The effect of roasting on capsaicinoids, volatile compounds, and fatty acids in Capsicum annuum L. (red pepper) seeds. Food Sci Biotechnol 2022; 31:211-220. [PMID: 35186351 PMCID: PMC8817957 DOI: 10.1007/s10068-021-01023-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 12/01/2021] [Accepted: 12/13/2021] [Indexed: 01/12/2023] Open
Abstract
Capsaicinoids, volatile compounds, and fatty acids were analyzed in red pepper seeds to determine any changes at different roasting temperatures. The contents of capsaicin and dihydrocapsaicin decreased as roasting temperatures increased. 3-Ethyl-2,5-dimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2-methoxy-3-(2-methylpropyl)pyrazine, 1-methylpyrrole, hexanedial, benzeneacetaldehyde, 2-acetylfuran, and butane-2,3-diol were newly detected in red pepper seeds roasted at 100 °C. Concentrations of pyrazines, pyrroles, oxygen-containing heterocyclic compounds, carbonyls, and alcohols increased rapidly in red pepper seeds as the roasting temperature increased. Such compounds could contribute roasted, grilled, and sweet odor notes to roasted red pepper seeds. Linoleic acid was the predominant fatty acid in all red pepper seeds. There were no significant differences in polyunsaturated fatty acids in red pepper seeds as roasting temperature increased. In conclusion, roasting red pepper seeds could be used in thermally processed foods because during roasting their pungency is reduced, desirable savory odors are enhanced, and the levels of polyunsaturated fatty acids remain unchanged.
Collapse
Affiliation(s)
- Dahye Kim
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, 54538 Korea
| | - Hyeyoung Park
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, 54538 Korea
| | - In Hee Cho
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, 54538 Korea
| |
Collapse
|
2
|
Xu W, Yuan J, Tian J, Li G, Sun X, E S, Zhu G, Xia Z, Wang D, Wang T, Wu J, Xiao Z. Aroma and quality of carrot dried using a microwave-convective drying system as affect by temperature gradient. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2019.1709497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Wanxiu Xu
- College of Engineering, Zhejiang Normal University, Jinhua, China
| | - Jianfeng Yuan
- Xingzhi College, Zhejiang Normal University, Jinhua, China
| | - Jinghong Tian
- College of Engineering, Zhejiang Normal University, Jinhua, China
| | - Gang Li
- College of Engineering, Zhejiang Normal University, Jinhua, China
| | - Xiaoming Sun
- Xingzhi College, Zhejiang Normal University, Jinhua, China
| | - Shiju E
- College of Engineering, Zhejiang Normal University, Jinhua, China
| | - Guanyu Zhu
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Ziming Xia
- College of Engineering, Zhejiang Normal University, Jinhua, China
| | - Dongyun Wang
- College of Engineering, Zhejiang Normal University, Jinhua, China
| | - Tao Wang
- Agricultural mechanization information and Automation Research Institute, Zhejiang Academy of agricultural Machinery, Jinhua, China
| | - Jiangmiao Wu
- College of Engineering, Zhejiang Normal University, Jinhua, China
| | - Zhen Xiao
- College of Engineering, Zhejiang Normal University, Jinhua, China
| |
Collapse
|
3
|
Hwang MJ, Kang SJ, Kim HS, Lee KW. Reduction of the polycyclic aromatic hydrocarbon levels in dried red peppers (Capsicum annuum L.) using heat pump-assisted drying. Food Chem 2019; 297:124977. [DOI: 10.1016/j.foodchem.2019.124977] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2018] [Revised: 05/13/2019] [Accepted: 06/10/2019] [Indexed: 11/15/2022]
|
4
|
Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper ( Capsicum annuum L.). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2017; 2017:4656814. [PMID: 29082236 PMCID: PMC5610881 DOI: 10.1155/2017/4656814] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/19/2017] [Accepted: 08/08/2017] [Indexed: 11/17/2022]
Abstract
The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper. A 2 × 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched, blanched in plain water, and blanched in 2% NaCl) was conducted. Dried pepper samples were analysed for chemical composition, microbial load, and consumer sensory acceptability. Blanching of pepper in 2% NaCl solution followed by drying in a natural convection solar dryer reduced drying time by 15 hours. Similarly, a combination of blanching and drying in the solar dryer improved microbial quality of dried pepper. However, blanching and drying processes resulted in reduction in nutrients such as vitamin C and minerals content of pepper. Blanching followed by drying in natural convection solar dryer had the highest consumer acceptability scores for colour and overall acceptability, while texture and aroma were not significantly (p > 0.05) affected by the different treatments. Therefore, natural convection solar dryer can be used to dry pepper with acceptable microbial and sensory qualities, as an alternative to open-sun drying.
Collapse
|
5
|
Silva MS, Ribeiro SF, Taveira GB, Rodrigues R, Fernandes KV, Carvalho AO, Vasconcelos IM, Mello EO, Gomes VM. Application and bioactive properties of CaTI, a trypsin inhibitor from Capsicum annuum seeds: membrane permeabilization, oxidative stress and intracellular target in phytopathogenic fungi cells. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3790-3801. [PMID: 28139827 DOI: 10.1002/jsfa.8243] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2016] [Revised: 01/13/2017] [Accepted: 01/24/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND During the last few years, a growing number of antimicrobial peptides have been isolated from plants and particularly from seeds. Recent results from our laboratory have shown the purification of a new trypsin inhibitor, named CaTI, from chilli pepper (Capsicum annuum L.) seeds. This study aims to evaluate the antifungal activity and mechanism of action of CaTI on phytopathogenic fungi and detect the presence of protease inhibitors in other species of this genus. RESULTS Our results show that CaTI can inhibit the growth of the phytopathogenic fungi Colletotrichum gloeosporioides and C. lindemuthianum. CaTI can also permeabilize the membrane of all tested fungi. When testing the inhibitor on its ability to induce reactive oxygen species, an induction of reactive oxygen species (ROS) and nitric oxide (NO) particularly in Fusarium species was observed. Using CaTI coupled to fluorescein isothiocyanate (FITC), it was possible to determine the presence of the inhibitor inside the hyphae of the Fusarium oxysporum fungus. The search for protease inhibitors in other Capsicum species revealed their presence in all tested species. CONCLUSION This paper shows the antifungal activity of protease inhibitors such as CaTI against phytopathogenic fungi. Antimicrobial peptides, among which the trypsin protease inhibitor family stands out, are present in different species of the genus Capsicum and are part of the chemical arsenal that plants use to defend themselves against pathogens. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Marciele S Silva
- Laboratório de Fisiologia e Bioquímica de Microrganismos, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense, Campos dos Goytacazes, RJ, Brazil
| | - Suzanna Ff Ribeiro
- Laboratório de Fisiologia e Bioquímica de Microrganismos, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense, Campos dos Goytacazes, RJ, Brazil
| | - Gabriel B Taveira
- Laboratório de Fisiologia e Bioquímica de Microrganismos, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense, Campos dos Goytacazes, RJ, Brazil
| | - Rosana Rodrigues
- Laboratório de Melhoramento e Genética Vegetal, Centro de Ciências e Tecnologias Agropecuárias, Universidade Estadual do Norte Fluminense, Campos dos Goytacazes, RJ, Brazil
| | - Katia Vs Fernandes
- Laboratório de Química e Função de Proteínas e Peptídeos, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense, Campos dos Goytacazes, RJ, Brazil
| | - André O Carvalho
- Laboratório de Fisiologia e Bioquímica de Microrganismos, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense, Campos dos Goytacazes, RJ, Brazil
| | - Ilka Maria Vasconcelos
- Laboratório de Toxinas Vegetais, Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Ceará, Fortaleza, CE, Brazil
| | - Erica Oliveira Mello
- Laboratório de Fisiologia e Bioquímica de Microrganismos, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense, Campos dos Goytacazes, RJ, Brazil
| | - Valdirene M Gomes
- Laboratório de Fisiologia e Bioquímica de Microrganismos, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense, Campos dos Goytacazes, RJ, Brazil
| |
Collapse
|
6
|
Effect of pre-treatments and drying methods on quality attributes of sweet bell-pepper (Capsicum annum) powder. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:3433-9. [PMID: 26028724 DOI: 10.1007/s13197-014-1374-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/09/2014] [Accepted: 04/14/2014] [Indexed: 10/25/2022]
Abstract
Pre-treatments and methods of drying for producing good quality dried bell pepper powder for use in the ready-to-eat (RTE) food products were optimized. Out of various pre-treatments used (blanching in boiling water, KMS, CA and combination of KMS + CA at different concentrations), soaking of bell pepper shreds in KMS@ 0.20 % + CA@ 0.50 % after blanching fasten the drying process (19.75 h) compared to control (22.60 h), when dried in mechanical dehydrator at 58 ± 2 °C. Blanching prior to drying improved the rate of drying and produced product with lower acidity (1.25 %). The samples (T7) treated with KMS@ 0.20 % + CA@ 0.50 % significantly (p < 0.05) retained the ascorbic acid content (47.75 mg/100 g) and also attained highest score for colour (8.0), texture (7.5) and overall acceptability (7.5) compared to rest of the treatments. Among different methods of drying, pre-treated bell peppers dried in solar poly tunnel drier produced bright red coloured powder with relatively higher amounts of sugars and ascorbic acid content, hence was optimized. Visual lump formation was observed at 19.75 % and 18.50 % critical moisture contents, which equilibrated at 42 % and 45 % RH for bell pepper powders dried in a mechanical dehydrator and solar poly tunnel drier, respectively.
Collapse
|
7
|
Kebede BT, Grauwet T, Tabilo-Munizaga G, Palmers S, Vervoort L, Hendrickx M, Van Loey A. Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: identification and linkage to possible process-induced chemical changes. Food Chem 2013; 141:1603-13. [PMID: 23870866 DOI: 10.1016/j.foodchem.2013.05.097] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2012] [Revised: 04/18/2013] [Accepted: 05/20/2013] [Indexed: 11/30/2022]
Abstract
For the first time in literature, this study compares the process-induced chemical reactions in three industrially relevant green vegetables: broccoli, green pepper and spinach treated with thermal and high pressure high temperature (HPHT) processing. Aiming for a fair comparison, the processing conditions were selected based on the principle of equivalence. A comprehensive integration of MS-based metabolic fingerprinting techniques, advanced data preprocessing and statistical data analysis has been implemented as untargeted/unbiased multiresponse screening tool to uncover changes in the volatile fraction. For all vegetables, thermal processing, compared to HPHT, seems to enhance Maillard and Strecker degradation reaction, triggering the formation of furanic compounds and Strecker aldehydes. In most cases, high pressure seems to accelerate (an)aerobic thermal degradation of unsaturated fatty acids leading to the formation of aliphatic aldehydes and ketones. In addition, both thermal and HPHT processing accelerated the formation of sulfur-containing compounds. This work demonstrated that the approach is effective in identifying and comparing different process-induced chemical changes, adding depth to our perspective in terms of studying a highly complex chemical changes occurring during food processing.
Collapse
Affiliation(s)
- Biniam T Kebede
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium
| | | | | | | | | | | | | |
Collapse
|
8
|
Effects of foaming agents and foam density on drying characteristics and textural property of banana foams. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.01.030] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
9
|
Lee KYM, Paterson A, Piggott JR, Richardson GD. Origins of Flavour in Whiskies and a Revised Flavour Wheel: a Review. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2001.tb00099.x] [Citation(s) in RCA: 102] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
10
|
Arslan D, Özcan M. Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content. FOOD AND BIOPRODUCTS PROCESSING 2011. [DOI: 10.1016/j.fbp.2010.09.009] [Citation(s) in RCA: 96] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
11
|
DUAN HANYING, BARRINGER SHERYLA. CHANGES IN FURAN AND OTHER VOLATILE COMPOUNDS IN SLICED CARROT DURING AIR-DRYING. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00550.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
12
|
Chin ST, Nazimah SAH, Quek SY, Che Man YB, Abdul Rahman R, Mat Hashim D. Changes of volatiles' attribute in durian pulp during freeze- and spray-drying process. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2008.01.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
13
|
Young KWH, Danielewska-Nikiel B, Munro IC. An evaluation of the maximized survey-derived daily intake (MSDI) as a practical method to estimate intake of flavouring substances. Food Chem Toxicol 2006; 44:1849-67. [PMID: 16905233 DOI: 10.1016/j.fct.2006.06.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2006] [Revised: 05/25/2006] [Accepted: 06/06/2006] [Indexed: 11/30/2022]
Abstract
Realistic estimates of intake are essential for risk assessments of flavouring agents, since substantial over or underestimations introduce inaccuracies into such evaluations. The objectives of this study were to examine the relationship between intakes estimated using methods based on the reported volume of production [e.g., maximized survey-derived daily intake (MSDI)] versus use-level data [e.g., possible average daily intake (PADI) and modified theoretical added maximum daily intake (mTAMDI)]. The impact of volatility, self-limiting organoleptic properties and whether 10% of the population are eaters, an assumption in the MSDI calculation, on intake estimates were investigated. Analyses on 221 flavouring substances showed that intake estimates derived from MSDI correlated with values determined from detailed 14-day menu-census data, PADI, and mTAMDI. Comparisons of menu-census intake data adjusted to account for factors such as volatile losses showed that MSDI estimates are realistic and sufficiently conservative, whereas mTAMDI results in substantial overestimates of intake. Very few flavours have less than 10% eaters, and in the worst case, this assumption underestimates percent eaters by a factor of about 4. This investigation supports the use of MSDI as a conservative yet practical method to estimate intake of flavouring substances.
Collapse
Affiliation(s)
- Karen W H Young
- CANTOX Health Sciences International, 2233 Argentia Road, Suite 308, Mississauga, Ont., Canada L5N 2X7.
| | | | | |
Collapse
|
14
|
Ismail N, Revathi R. Studies on the effects of blanching time, evaporation time, temperature and hydrocolloid on physical properties of chili (Capsicum annum var kulai) puree. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2004.12.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
15
|
|
16
|
Mui WWY, Durance TD, Scaman CH. Flavor and texture of banana chips dried by combinations of hot air, vacuum, and microwave processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:1883-1889. [PMID: 11902928 DOI: 10.1021/jf011218n] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The behavior of 16 volatile compounds of banana during a combination of air-drying (AD) and vacuum microwave-drying (VMD) of banana chips was characterized. Samples were AD to remove 60, 70, 80, or 90% of moisture (wet basis) and then subjected to VMD to achieve a final moisture content of 3% (dry basis). Banana slices were also dehydrated using only AD, VMD, and freeze-drying (FD) for comparison. Samples that underwent more VMD had significantly lower levels of volatile compounds, which is attributed to the decreased formation of an impermeable solute layer on the surface of the chips. High values for water solubility and relative volatility of compounds correlated with losses during VMD; however, additional factors appear to influence the behavior of compounds during VMD processing. The optimal process of 90%AD/10%VMD yielded crisper banana chips with significantly higher volatile levels and sensory ratings than AD chips.
Collapse
Affiliation(s)
- Winnie W Y Mui
- Food, Nutrition, and Health, Faculty of Agricultural Sciences, University of British Columbia, 6650 Northwest Marine Drive, Vancouver, British Columbia, Canada V6T 1Z4
| | | | | |
Collapse
|
17
|
Ahmed J, Shivhare U, Debnath S. Colour degradation and rheology of green chilli puree during thermal processing. Int J Food Sci Technol 2002. [DOI: 10.1046/j.1365-2621.2002.00532.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
18
|
Boccorh RK, Paterson A, Piggott JR. Extraction of aroma components to quantify overall sensory character in a processed blackcurrant (Ribes nigrum L.) concentrate. FLAVOUR FRAG J 2002. [DOI: 10.1002/ffj.1111] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
19
|
Krajayklang M, Klieber A, Dry PR. Acceleration of the drying rates of paprika fruit with drying oil and cutting. Int J Food Sci Technol 2001. [DOI: 10.1111/j.1365-2621.2001.00452_36_2.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
20
|
|