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Hong SI, Lee HH, Rhim JW. Effects of moisture content and packaging on color stability of red pepper ( Capsicum annuum L.) powder. Food Sci Biotechnol 2024; 33:2797-2806. [PMID: 39184982 PMCID: PMC11339216 DOI: 10.1007/s10068-024-01604-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 04/15/2024] [Accepted: 05/15/2024] [Indexed: 08/27/2024] Open
Abstract
The color stability and quality changes of red pepper powder of various initial moisture content (7%, 10%, and 13%) and packaged with different materials, low-density polyethylene (LDPE) and nylon layered polyethylene (Ny/PE) film pouches or plastic and glass bottles, were compared during storage at 20 °C for 126 days. In the 7% moisture content sample packaged in LDPE film and plastic bottles, the L* and b*-values increased from 48.2 ± 0.7 and 15.4 ± 1.1 to 65.2-65.9 and 29.5-30.3, respectively, while the a*-value decreased from 26.1 ± 0.7 to 14.2-15.9, indicating a noticeable color change from red to orange. However, the decrease in the capsaicinoid and free sugar content of red pepper powder over time was found to have no significant correlation with moisture content and packaging type. As a result, the color change during the long-term storage of red pepper powder was greatly influenced by the initial moisture content and gas permeability of the packaging material.
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Affiliation(s)
- Seok-In Hong
- Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, 55365 Jeollabuk-do Republic of Korea
| | - Hyun-Hee Lee
- Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, 55365 Jeollabuk-do Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447 Republic of Korea
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Pinar H, Kaplan M, Karaman K, Ciftci B. Assessment of interspecies (Capsicum annuum X Capsicum frutescens) recombinant inbreed lines (RIL) for fruit nutritional traits. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104848] [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]
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3
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Correlation of Carotenoids Content and ASTA Values of Pepper (Capsicum chinense) Genetic Resources. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8060486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
In this study, 226 Capsicum chinense genetic resources were analyzed using high-performance liquid chromatography and a spectrophotometer to measure and compare their carotenoid content and American Spice Trade Association (ASTA) color values, respectively. The total carotenoid content and ASTA values of the 226 pepper genetic resources were found to be in the range of 7.04–2430.85 mg/100 g dry weight (DW) and 0–221.32, respectively. Capsanthin, capsorubin, lutein, zeaxanthin, antheraxanthin, violaxanthin, α-carotene, β-carotene, and β-cryptoxanthin were the individual carotenoids studied. The average content of each carotenoid (n = 226) in mg/100 g DW was as follows: capsanthin (325.77), antheraxanthin (136.34), capsorubin (82.36), β-carotene (59.11), violaxanthin (46.54), zeaxanthin (43.21), α-carotene (13.91), β-cryptoxanthin (9.67), and lutein (2.72). A strong positive correlation was observed between total carotenoid content and ASTA value (r = 0.965). Likewise, the individual carotenoid content and ASTA value revealed a strong correlation, such as antheraxanthin (r = 0.964), capsanthin (r = 0.946), and capsorubin (r = 0.858). Three genetic resources with a total carotenoid content above 2000 mg/100 g DW were obtained, such as IT261426 (2430.85 mg/100 g DW), IT183657 (2077.55 mg/100 g DW), and IT261213 (2062.54 mg/100 g DW). The findings of this study will assist in the selection of genetic resources with high carotenoid content and ASTA value that can be used to develop and breed new pepper varieties. Also, detailed results of ASTA value correlation with carotenoids in C. chinense genetic resources are provided.
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Piñero MC, Lorenzo P, Sánchez-Guerrero MC, Medrano E, López-Marín J, Del Amor FM. Reducing extreme weather impacts in greenhouses: the effect of a new passive climate control system on nutritional quality of pepper fruits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2723-2730. [PMID: 34704255 DOI: 10.1002/jsfa.11612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 09/22/2021] [Accepted: 10/27/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Environmental conditions affect the quality of the fruits and their organoleptic properties. In low-tech greenhouses, these environmental conditions are frequently not optimal for crops. Therefore, the present study demonstrates the effects of the use of an integrated passive heating and cooling system in a greenhouse located in the Mediterranean area on the quality of pepper fruits. RESULTS The results indicate that the passive system utilized (i) improved many parameters, such as average weight of fruits, °Brix, glucose and fructose content, and P and K content; (ii) increased the values of b* and hab *; and (iii) reduced total phenolic compounds, total amino acids content, and Fe and Zn content. However, the degree of the effect of the climatic factors on these parameters was also affected by harvest time. CONCLUSION This novel study highlights the possibility of improving the nutritional quality of pepper fruits by modifying the environmental conditions through the use of passive heating and cooling systems at the same time as reducing the carbon footprint. © 2021 Society of Chemical Industry.
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Affiliation(s)
- María Carmen Piñero
- Department of Crop Production and Agri-Technology, Murcia Institute of Agri-Food Research and Development (IMIDA), Murcia, Spain
| | - Pilar Lorenzo
- Agricultural Research and Development Centre of Almería (IFAPA-Almería), Almería, Spain
| | | | - Evangelina Medrano
- Agricultural Research and Development Centre of Almería (IFAPA-Almería), Almería, Spain
| | - Josefa López-Marín
- Department of Crop Production and Agri-Technology, Murcia Institute of Agri-Food Research and Development (IMIDA), Murcia, Spain
| | - Francisco M Del Amor
- Department of Crop Production and Agri-Technology, Murcia Institute of Agri-Food Research and Development (IMIDA), Murcia, Spain
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Effect of Main Vegetable Ingredient on the Glucosinolate, Carotenoids, Capsaicinoids, Chlorophylls, and Ascorbic Acid Content of kimchis. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104523] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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6
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Alves MJDS, Nobias MC, Soares LS, Coelho DS, Maraschin M, Basso A, Moreira RDFPM, José HJ, Monteiro AR. Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux. FOOD SCI TECHNOL INT 2021; 29:3-12. [PMID: 34726544 DOI: 10.1177/10820132211056112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
In this work photocatalytic ethylene degradation (TiO2-UV) was applied in green cherry tomatoes with the aim to control biochemical and physiological changes during ripening. Photocatalytic process was performed at 18 °C ± 2 °C and 85% HR for 10 days using continuous air flux. Ethylene, O2 and CO2 concentration from cherry tomatoes under TiO2-UV and control (c) fruits, were measured by GC-MS for 10 days. After that, the tomatoes were stored for 20 days. During the photocatalysis process, ethylene was completely degraded and control fruits, the ethylene was 28.73 nL g-1. Respiration rate was lower for fruits under TiO2-UV than control. During storage period, cherry tomatoes treated by TiO2-UV, showed lower ethylene concentration, respiration rate, total soluble solid, lycopene, sugar and organic acid content than control showing that the fruits treated with photocatalysis did not reach the full maturity. In addition, all the cherry tomatoes showed different maturity stages. Fungal incidence was higher in control fruits than fruits treated with photocatalysis. This research showed for the first time that photocatalytic technology preserved the physiological quality of cherry tomatoes for 30 days of storage, being a promised technology to preserve cherries tomatoes.
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Affiliation(s)
- Maria Jaízia Dos Santos Alves
- Laboratory of physical properties of foods, Department of Chemical and Food Engineering, Federal University of Santa Catarina, UFSC
| | - Marielle Correia Nobias
- Laboratory of physical properties of foods, Department of Chemical and Food Engineering, Federal University of Santa Catarina, UFSC
| | - Lenilton Santos Soares
- Laboratory of physical properties of foods, Department of Chemical and Food Engineering, Federal University of Santa Catarina, UFSC
| | - Daniela Sousa Coelho
- Laboratory of Morphogenesis and Plant Biochemistry, Department of Phytotechnics, Federal University of Santa Catarina, UFSC
| | - Marcelo Maraschin
- Laboratory of Morphogenesis and Plant Biochemistry, Department of Phytotechnics, Federal University of Santa Catarina, UFSC
| | - Alex Basso
- Laboratory of Environment and Energy, Department of Chemical and Food Engineering, 28117UFSC
| | | | - Humberto Jorge José
- Laboratory of Environment and Energy, Department of Chemical and Food Engineering, 28117UFSC
| | - Alcilene Rodrigues Monteiro
- Laboratory of physical properties of foods, Department of Chemical and Food Engineering, Federal University of Santa Catarina, UFSC
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Woldemariam HW, Admassu Emire S, Getachew Teshome P, Toepfl S, Aganovic K. Physicochemical, functional, oxidative stability and rheological properties of red pepper ( Capsicum annuum L.) powder and paste. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1969945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Henock Woldemichael Woldemariam
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
- Department of Food Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Shimelis Admassu Emire
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
| | - Paulos Getachew Teshome
- Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Stefan Toepfl
- Osnabrück University of Applied Sciences, Osnabrück University of Applied Sciences, Osnabrück, Germany
| | - Kemal Aganovic
- Dil German Institute of Food Technologies e.V, Quakenbrück, Germany
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Transcriptomic analysis of a wild and a cultivated varieties of Capsicum annuum over fruit development and ripening. PLoS One 2021; 16:e0256319. [PMID: 34428253 PMCID: PMC8384167 DOI: 10.1371/journal.pone.0256319] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Accepted: 08/03/2021] [Indexed: 12/13/2022] Open
Abstract
Chili pepper (Capsicum annuum) is one of the most important crops worldwide. Its fruits contain metabolites produced over the maturation process like capsaicinoids and carotenoids. This metabolic process produces internal changes in flavor, color, texture, and aroma in fruits to make them more attractive for seed dispersal organisms. The chiltepin (C. annuum L. var. glabriusculum) is a wild variety of the C. annuum L. species that is considered a source of genetic resources that could be used to improve the current chili crops. In this study, we performed a transcriptomic analysis on two fruit maturation stages: immature stage (green fruit) and mature stage (red fruit) of a wild and a cultivated pepper variety. We found 19,811 genes expressed, and 1,008 genes differentially expressed (DEGs) in at least one of the five contrast used; 730 DEGs were found only in one contrast, and most DEGs in all contrasts were downregulated. GO enrichment analysis showed that the majority of DEGs are related to stress responses. KEGG enrichment analysis detected differences in expression patterns in metabolic pathways related to phenylpropanoid biosynthesis, secondary metabolites, plant hormone signal transduction, carotenoid biosynthesis and sesquiterpenoid and triterpenoid biosynthesis. We selected 105 tomato fruit ripening-related genes, and found 53 pepper homologs differentially expressed related to shape, size, and secondary metabolite biosynthesis. According to the transcriptome analysis, the two peppers showed very similar gene expression patterns; differences in expression patterns of genes related to shape, size, ethylene and secondary metabolites biosynthesis suggest that changes produced by domestication of chilli pepper could be very specific to the expression of genes related to traits desired in commercial fruits.
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Lee SY, Park HH, Min SC. Pulsed light plasma treatment for the inactivation of Aspergillus flavus spores, Bacillus pumilus spores, and Escherichia coli O157:H7 in red pepper flakes. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107401] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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10
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Amiri-Rigi A, Abbasi S. Lycopene microemulsion storability: monitoring colour and rheological properties. INTERNATIONAL NANO LETTERS 2020. [DOI: 10.1007/s40089-020-00301-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Chen H, Zhang Y, Zhong Q. Potential of acidified sodium benzoate as an alternative wash solution of cherry tomatoes: Changes of quality, background microbes, and inoculated pathogens during storage at 4 and 21°C post-washing. Food Microbiol 2019; 82:111-118. [DOI: 10.1016/j.fm.2019.01.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 01/22/2019] [Accepted: 01/23/2019] [Indexed: 10/27/2022]
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12
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García-López JI, Niño-Medina G, Olivares-Sáenz E, Lira-Saldivar RH, Barriga-Castro ED, Vázquez-Alvarado R, Rodríguez-Salinas PA, Zavala-García F. Foliar Application of Zinc Oxide Nanoparticles and Zinc Sulfate Boosts the Content of Bioactive Compounds in Habanero Peppers. PLANTS (BASEL, SWITZERLAND) 2019; 8:E254. [PMID: 31366005 PMCID: PMC6724079 DOI: 10.3390/plants8080254] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Revised: 07/14/2019] [Accepted: 07/24/2019] [Indexed: 11/17/2022]
Abstract
The physiological responses of habanero pepper plants (Capsicum chinense Jacq.) to foliar applications of zinc sulphate and zinc nano-fertilizer were evaluated in greenhouse trials. The effect of the supplement on fruit quality of habanero pepper was particularly observed. Habanero pepper plants were grown to maturity, and during the main stages of phenological development, they were treated with foliar applications of Zn at concentrations of 1000 and 2000 mg L-1 in the form of zinc sulfate (ZnSO4) and zinc oxide nanoparticles (ZnO NPs). Additional Zn was not supplied to the control treatment plants. ZnO NPs at a concentration of 1000 mg L-1 positively affected plant height, stem diameter, and chlorophyll content, and increased fruit yield and biomass accumulation compared to control and ZnSO4 treatments. ZnO NPs at 2000 mg L-1 negatively affected plant growth but significantly increased fruit quality, capsaicin content by 19.3%, dihydrocapsaicin by 10.9%, and Scoville Heat Units by 16.4%. In addition, at 2000 ZnO NPs mg L-1 also increased content of total phenols and total flavonoids (soluble + bound) in fruits (14.50% and 26.9%, respectively), which resulted in higher antioxidant capacity in ABTS (2,2'azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), DPPH (2,2-diphenyl-1-picrylhydrazyl), and FRAP (ferric reducing antioxidant power) (15.4%, 31.8%, and 20.5%, respectively). These results indicate that application of ZnO NPs could be employed in habanero pepper production to improve yield, quality, and nutraceutical properties of fruits.
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Affiliation(s)
- Josué I García-López
- Universidad Autónoma de Nuevo León, Laboratorio de Química y Bioquímica, Facultad de Agronomía, Francisco Villa S/N, Col. Ex-Hacienda el Canadá, C.P. 66050 General Escobedo, Nuevo León, Mexico
| | - Guillermo Niño-Medina
- Universidad Autónoma de Nuevo León, Laboratorio de Química y Bioquímica, Facultad de Agronomía, Francisco Villa S/N, Col. Ex-Hacienda el Canadá, C.P. 66050 General Escobedo, Nuevo León, Mexico.
| | - Emilio Olivares-Sáenz
- Universidad Autónoma de Nuevo León, Laboratorio de Química y Bioquímica, Facultad de Agronomía, Francisco Villa S/N, Col. Ex-Hacienda el Canadá, C.P. 66050 General Escobedo, Nuevo León, Mexico
| | - Ricardo H Lira-Saldivar
- Departamento de Agroplasticultura, Centro de Investigación en Química Aplicada (CIQA), CP. 25294 Saltillo, Coahuila, Mexico
| | - Enrique Díaz Barriga-Castro
- Departamento de Agroplasticultura, Centro de Investigación en Química Aplicada (CIQA), CP. 25294 Saltillo, Coahuila, Mexico
| | - Rigoberto Vázquez-Alvarado
- Universidad Autónoma de Nuevo León, Laboratorio de Química y Bioquímica, Facultad de Agronomía, Francisco Villa S/N, Col. Ex-Hacienda el Canadá, C.P. 66050 General Escobedo, Nuevo León, Mexico
| | - Pablo A Rodríguez-Salinas
- Universidad Autónoma de Nuevo León, Laboratorio de Química y Bioquímica, Facultad de Agronomía, Francisco Villa S/N, Col. Ex-Hacienda el Canadá, C.P. 66050 General Escobedo, Nuevo León, Mexico
| | - Francisco Zavala-García
- Universidad Autónoma de Nuevo León, Laboratorio de Química y Bioquímica, Facultad de Agronomía, Francisco Villa S/N, Col. Ex-Hacienda el Canadá, C.P. 66050 General Escobedo, Nuevo León, Mexico.
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Baenas N, Belović M, Ilic N, Moreno D, García-Viguera C. Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages. Food Chem 2019; 274:872-885. [DOI: 10.1016/j.foodchem.2018.09.047] [Citation(s) in RCA: 134] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 09/07/2018] [Accepted: 09/09/2018] [Indexed: 01/15/2023]
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Becerra-Martínez E, Florentino-Ramos E, Pérez-Hernández N, Gerardo Zepeda-Vallejo L, Villa-Ruano N, Velázquez-Ponce M, García-Mendoza F, Bañuelos-Hernández AE. 1H NMR-based metabolomic fingerprinting to determine metabolite levels in serrano peppers (Capsicum annum L.) grown in two different regions. Food Res Int 2017; 102:163-170. [PMID: 29195936 DOI: 10.1016/j.foodres.2017.10.005] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2017] [Revised: 09/26/2017] [Accepted: 10/04/2017] [Indexed: 12/27/2022]
Abstract
Chili pepper (Capsicum annuum) is the most important and emblematic condiment in Mexican food. Serrano pepper is a variety of C. annuum that is traditionally cultivated in Mexico and commercialized in local markets. The aim of this study was to describe the 1H NMR metabolomic profiling of the aqueous phase of serrano peppers harvested from two distinct regions, in the states of Veracruz and Oaxaca, Mexico. According to the current results, aspartate citrate, lactate, leucine and sucrose were found at higher amount in the serrano peppers from Veracruz. On the other hand, acetate, formate, fumarate, malonate, phosphocholine, pyruvate and succinate showed the highest abundance in this product from Oaxaca. These are the main metabolites that distinguish one group from the other. The spectrometric method reported presently is characterized by great simplicity, robustness and reproducibility. Thus, this technique can be used for establishing reliable metabolomic fingerprints of serrano peppers grown under different environmental conditions.
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Affiliation(s)
- Elvia Becerra-Martínez
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Ciudad de México 07738, México.
| | - Elideth Florentino-Ramos
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Ciudad de México 07738, México
| | - Nury Pérez-Hernández
- Escuela Nacional de Medicina y Homeopatía, Instituto Politécnico Nacional, Ciudad de México 07320, México
| | - L Gerardo Zepeda-Vallejo
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 11340, México
| | - Nemesio Villa-Ruano
- Universidad de la Sierra Sur, Guillermo Rojas Mijangos S/N, Miahuatlán de Porfirio Díaz, CP 70800 Oaxaca, México
| | - Manuel Velázquez-Ponce
- Unidad Interdisciplinaria de Ingeniería Campus Guanajuato, Instituto Politécnico Nacional, Guanajuato 36275, México
| | - Felipe García-Mendoza
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Ciudad de México 07738, México
| | - Angel E Bañuelos-Hernández
- Departamento de Ciencias de la Salud, Universidad Autónoma Metropolitana Unidad Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, 09340 Iztapalapa, México
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15
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Genetic Algorithm–Artificial Neural Network Modeling of Capsaicin and Capsorubin Content of Chinese Chili Oil. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-015-0392-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Belović M, Kevrešan Ž, Pestorić M, Mastilović J. The influence of hot air treatment and UV irradiation on the quality of two tomato varieties after storage. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2015.06.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Asnin L, Park SW. Isolation and Analysis of Bioactive Compounds inCapsicumPeppers. Crit Rev Food Sci Nutr 2014; 55:254-89. [DOI: 10.1080/10408398.2011.652316] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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The effect of domestic processing on the content and bioaccessibility of carotenoids from chili peppers (Capsicum species). Food Chem 2013; 141:2606-13. [DOI: 10.1016/j.foodchem.2013.05.046] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2012] [Revised: 04/14/2013] [Accepted: 05/14/2013] [Indexed: 11/21/2022]
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Pallottino F, Costa C, Antonucci F, Menesatti P. Sweet cherry freshness evaluation through colorimetric and morphometric stem analysis: Two refrigeration systems compared. ACTA ALIMENTARIA 2013. [DOI: 10.1556/aalim.42.2013.3.16] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Corzo O, Álvarez C. Color Change Kinetics of Mango at Different Maturity Stages during Air Drying. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00801.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Otoniel Corzo
- Department of Food Technology; Universidad de Oriente; Guatamare 6301 Venezuela
| | - Carlos Álvarez
- Department of Food Technology; Universidad de Oriente; Guatamare 6301 Venezuela
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Menesatti P, Angelini C, Pallottino F, Antonucci F, Aguzzi J, Costa C. RGB color calibration for quantitative image analysis: the "3D thin-plate spline" warping approach. SENSORS 2012; 12:7063-79. [PMID: 22969337 PMCID: PMC3435966 DOI: 10.3390/s120607063] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/12/2012] [Revised: 05/14/2012] [Accepted: 05/22/2012] [Indexed: 11/27/2022]
Abstract
In the last years the need to numerically define color by its coordinates in n-dimensional space has increased strongly. Colorimetric calibration is fundamental in food processing and other biological disciplines to quantitatively compare samples' color during workflow with many devices. Several software programmes are available to perform standardized colorimetric procedures, but they are often too imprecise for scientific purposes. In this study, we applied the Thin-Plate Spline interpolation algorithm to calibrate colours in sRGB space (the corresponding Matlab code is reported in the Appendix). This was compared with other two approaches. The first is based on a commercial calibration system (ProfileMaker) and the second on a Partial Least Square analysis. Moreover, to explore device variability and resolution two different cameras were adopted and for each sensor, three consecutive pictures were acquired under four different light conditions. According to our results, the Thin-Plate Spline approach reported a very high efficiency of calibration allowing the possibility to create a revolution in the in-field applicative context of colour quantification not only in food sciences, but also in other biological disciplines. These results are of great importance for scientific color evaluation when lighting conditions are not controlled. Moreover, it allows the use of low cost instruments while still returning scientifically sound quantitative data.
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Affiliation(s)
- Paolo Menesatti
- Agricultural Engineering Research Unit of the Agricultural Research Council (CRA-ING), Via della Pascolare 16, Monterotondo scalo (Rome) 00015, Italy; E-Mails: (P.M.); (C.A.); (F.P.); (F.A.)
| | - Claudio Angelini
- Agricultural Engineering Research Unit of the Agricultural Research Council (CRA-ING), Via della Pascolare 16, Monterotondo scalo (Rome) 00015, Italy; E-Mails: (P.M.); (C.A.); (F.P.); (F.A.)
| | - Federico Pallottino
- Agricultural Engineering Research Unit of the Agricultural Research Council (CRA-ING), Via della Pascolare 16, Monterotondo scalo (Rome) 00015, Italy; E-Mails: (P.M.); (C.A.); (F.P.); (F.A.)
| | - Francesca Antonucci
- Agricultural Engineering Research Unit of the Agricultural Research Council (CRA-ING), Via della Pascolare 16, Monterotondo scalo (Rome) 00015, Italy; E-Mails: (P.M.); (C.A.); (F.P.); (F.A.)
| | - Jacopo Aguzzi
- Instituto de Ciencías del Mar (ICM-CSIC), Paseo Marítimo de la Barceloneta 37-49, Barcelona 08003, Spain; E-Mail:
| | - Corrado Costa
- Agricultural Engineering Research Unit of the Agricultural Research Council (CRA-ING), Via della Pascolare 16, Monterotondo scalo (Rome) 00015, Italy; E-Mails: (P.M.); (C.A.); (F.P.); (F.A.)
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +39-06-9067-5214; Fax: +39-06-9062-5591
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Biochemical and molecular analysis of some commercial samples of chilli peppers from Mexico. J Biomed Biotechnol 2012; 2012:873090. [PMID: 22665993 PMCID: PMC3361283 DOI: 10.1155/2012/873090] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2011] [Revised: 03/01/2012] [Accepted: 03/06/2012] [Indexed: 11/17/2022] Open
Abstract
The genus Capsicum provides antioxidant compounds, such as phenolics and carotenoids, into the diet. In Mexico, there is a wide diversity of species and varieties of chilli peppers, a fruit which has local cultural and gastronomic importance. In the present study, the relationship of the carotenoid and phenolic profiles with the RAPD fingerprint of three different commercial cultivars of chilli peppers of seven regions of Mexico was investigated. Through RAPD, the species of chilli were differentiated by means of different primers (OPE-18, MFG-17, MFG-18, C51, and C52). The genetic distance found with OPE 18 was in the order of 2.6. The observed differences were maintained when the chromatographic profile of carotenoids, and the molecular markers were analyzed, which suggest a close relationship between carotenoids and the genetic profile. While the chromatographic profile of phenols and the molecular markers were unable to differentiate between genotypes of chilli peppers. In addition, by using infrared spectroscopy and statistical PCA, differences explained by geographic origin were found. Thus, this method could be an alternative for identification of chilli species with respect to their geographic origin.
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Park J, Kim S, Moon B. Changes in Carotenoids, Ascorbic Acids, and Quality Characteristics by the Pickling of Paprika (Capsicum Annuum L.) Cultivated in Korea. J Food Sci 2011; 76:C1075-80. [DOI: 10.1111/j.1750-3841.2011.02297.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Topuz A, Dincer C, Ozdemir KS, Feng H, Kushad M. Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno). Food Chem 2011; 129:860-5. [PMID: 25212310 DOI: 10.1016/j.foodchem.2011.05.035] [Citation(s) in RCA: 98] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2010] [Revised: 03/10/2011] [Accepted: 05/05/2011] [Indexed: 11/18/2022]
Abstract
Influence of Refractance Window™ Drying (RWD), a novel contact drying method, on carotenoids, capsaicinoids, Retinol Activity Equivalent (RAE) and Scoville Heat Unit (SHU) of paprika (Cv., Jalapeno) was investigated in comparison with freeze drying (FD), oven drying (OD), and natural convective drying (NCD) methods. Eight carotenoids (capsanthin, capsorubin, capsolutein, β-carotene, β-cryptoxanthin, mutatoxanthin, violaxanthin and zeaxanthin) and five capsaicinoid analogues (capsaicin, dihydrocapsaicin, homodihydrocapsaicin, isodihydrocapsaicin, nordihydrocapsaicin) were identified in paprika. All these components were significantly (P<0.05) decreased by the RWD, FD and OD methods. However, due to ongoing synthesis, the NCD method resulted in higher carotenoids, except violaxanthin and mutatoxanthin, and capsaicinoids content than those of the others, even puree. Mutatoxanthin, naturally occurring pigment in red pepper, could only be detected in FD paprika. The highest RAE and SHU values, which were derived from the data of carotenoids and capsaicinoids, respectively, were also determined in NCD paprika.
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Affiliation(s)
- Ayhan Topuz
- Department of Food Engineering, University of Akdeniz, 07059 Antalya, Turkey.
| | - Cuneyt Dincer
- Department of Food Engineering, University of Akdeniz, 07059 Antalya, Turkey
| | | | - Hao Feng
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Mosbah Kushad
- Department of Crop Sciences, University of Illinois at Urbana-Champaign, 1201 W. Gregory Drive Urbana, IL 61801, USA
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Ku KH, Choi EJ, Park JB. Chemical Component Analysis of Red Pepper (Capsicum annuum L.) Seeds with Various Cultivars. ACTA ACUST UNITED AC 2008. [DOI: 10.3746/jkfn.2008.37.8.1084] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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