1
|
Taiti C, Comparini D, Moscovini L, Violino S, Costa C, Mancuso S. Influence of the Drying Process on the Volatile Profile of Different Capsicum Species. PLANTS (BASEL, SWITZERLAND) 2024; 13:1131. [PMID: 38674539 PMCID: PMC11053451 DOI: 10.3390/plants13081131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/06/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024]
Abstract
Chili is a globally significant spice used fresh or dried for culinary, condiment, and medicinal purposes. Growing concerns about food safety have increased the demand for high-quality products and non-invasive tools for quality control like origin tracing and safety assurance. Volatile analysis offers a rapid, comprehensive, and safe method for characterizing various food products. Thus, this study aims to assess the impact of the drying process on the aromatic composition of various Capsicum species and to identify key compounds driving the aromatic complexity of each genetic makeup. To accomplish these objectives, the aroma was examined in fruits collected from 19 different pepper accessions (Capsicum sp.) belonging to four species: one ancestral (C. chacoense) and three domesticated pepper species (C. annuum, C. baccatum and C. chinense). Fresh and dried samples were analyzed using a headspace PTR-TOF-MS platform. Our findings reveal significant changes in the composition and concentration of volatile organic compounds (VOCs) from fresh to dried Capsicum. Notably, chili peppers of the species C. chinense consistently exhibited higher emission intensity and a more complex aroma compared to other species (both fresh and dried). Overall, the data clearly demonstrate that the drying process generally leads to a reduction in the intensity and complexity of the aromatic compounds emitted. Specifically, fresh peppers showed higher volatile organic compounds content compared to dried ones, except for the two sweet peppers studied, which exhibited the opposite behavior. Our analysis underscores the variability in the effect of drying on volatile compound composition among different pepper species and even among different cultivars, highlighting key compounds that could facilitate species classification in dried powder. This research serves as a preliminary guide for promoting the utilization of various pepper species and cultivars as powder, enhancing product valorization.
Collapse
Affiliation(s)
- Cosimo Taiti
- Department of Agrifood Production and Environmental Sciences, University of Florence, Viale delle Idee 30, Sesto F.no, 50019 Florence, Italy; (C.T.); (S.M.)
| | - Diego Comparini
- Department of Agrifood Production and Environmental Sciences, University of Florence, Viale delle Idee 30, Sesto F.no, 50019 Florence, Italy; (C.T.); (S.M.)
| | - Lavinia Moscovini
- Consiglio Per La Ricerca in Agricoltura e L’analisi Dell’economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via della Pascolare 16, 00015 Monterotondo (RM), Italy; (L.M.); (S.V.); (C.C.)
| | - Simona Violino
- Consiglio Per La Ricerca in Agricoltura e L’analisi Dell’economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via della Pascolare 16, 00015 Monterotondo (RM), Italy; (L.M.); (S.V.); (C.C.)
| | - Corrado Costa
- Consiglio Per La Ricerca in Agricoltura e L’analisi Dell’economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via della Pascolare 16, 00015 Monterotondo (RM), Italy; (L.M.); (S.V.); (C.C.)
| | - Stefano Mancuso
- Department of Agrifood Production and Environmental Sciences, University of Florence, Viale delle Idee 30, Sesto F.no, 50019 Florence, Italy; (C.T.); (S.M.)
- Fondazione per il Futuro delle Città, Via Boccaccio 50, 50133 Firenze, Italy
| |
Collapse
|
2
|
Olędzki R, Harasym J. Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper ( Capsicum annuum L.). Molecules 2023; 29:77. [PMID: 38202659 PMCID: PMC10779832 DOI: 10.3390/molecules29010077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/18/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
Bell peppers (Capsicum annuum L.) in various stages of maturity are widely used in the diets of individuals and in the food industry; they are consumed both fresh and after thermal processing. However, every type of processing impacts the overall textural and bioactive characteristics of this plant-based food. In order to quantify the changes in the bioactive substances and color-structural characteristics that occur during selected heat treatments (contact grilling, roasting, roasting combined with microwaving, and steam cooking) of bell peppers at three maturity stages (green, yellow, and red), analyses of antioxidant activity, reducing sugar content, polyphenolic compound content, textural properties, and color coordinates in the L*a*b* system were carried out. Some of the processes used, such as contact grilling (15.43 mg GAE/g d.b.) and roasting combined with microwaving (15.24 mg GAE/g d.b.), proved to be beneficial as the total polyphenol content of green peppers (2.75 mg GAE/g d.b.) increased. The roasting (3.49 mg TE/g d.b.) and steaming (6.45 mg TE/g d.b.) methods decreased the antioxidant activity of yellow bell peppers (14.29 mg TE/g d.b.). Meanwhile, the roasting (0.88 mg Glc/g d.b.), contact-grilling (2.19 mg Glc/g d.b.), simultaneous microwaving and roasting (0.66 mg Glc/g d.b.), and steaming (1.30 mg Glc/g d.b.) methods significantly reduced the content of reducing sugars and reducing substances in red bell peppers (4.41 mg Glc/g d.b.). The studies proved that in order to preserve the antioxidant and bioactive properties of bell peppers, it is necessary to consider the use of appropriately selected heat treatments, depending on the different stages of maturity. The proper selection of adequate thermal treatment can not only increase digestibility, but also improve the bioavailability of bioactive substances from this raw material.
Collapse
Affiliation(s)
- Remigiusz Olędzki
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
- Adaptive Food Systems Accelerator-Science Centre, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
| | - Joanna Harasym
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
- Adaptive Food Systems Accelerator-Science Centre, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
| |
Collapse
|
3
|
López-Salas D, Oney-Montalvo JE, Ramírez-Rivera E, Ramírez-Sucre MO, Rodríguez-Buenfil IM. Evaluation of the Volatile Composition and Sensory Behavior of Habanero Pepper during Lactic Acid Fermentation by L. plantarum. Foods 2022; 11:foods11223618. [PMID: 36429209 PMCID: PMC9689949 DOI: 10.3390/foods11223618] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 11/07/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
Habanero pepper is recognized for its appealing aroma and flavor. Lactic acid fermentation can improve these sensory properties, especially aroma, by the synthesis of volatile compounds, which might also increase the consumer preference. Thus, the aim of this research was to compare the volatile composition as well as different sensory parameters such as preference and emotions related to the lactic acid fermentation of Habanero pepper by two strains (wild and commercial) of Lactiplantibacillus plantarum. A multiple factor ANOVA was used to compare the volatile composition with different fermentation times and strains. The results demonstrated that the interaction between the strain and fermentation time had significant effects on the volatile compound production that includes 1-hexanol, cis-3-hexenyl hexanoate, linalool, and 3,3 dimethyl-1-hexanol while only time influenced the production of trans-2-hexen-1-al. The wild strain (WIL) at 48 h of fermentation produced the highest concentration of 3,3 dimethyl-1-hexanol and trans-2-hexen-1-al. On the other hand, the commercial strain (COM) presented the highest concentration of 1-hexanol and cis-3-hexenyl hexanoate with a 72 h fermentation. The most preferred sample was that fermented by WIL for 48 h for the attribute of odor, while for taste, the most preferred sample was that fermented for 72 h with COM.
Collapse
Affiliation(s)
- Diego López-Salas
- Sede Sureste CIATEJ, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Tablaje Catastral 31264, Carretera Sierra Papacal-Chuburna Puerto km. 5.5, Parque Científico Tecnológico de Yucatán, Mérida 97302, Mexico
| | - Julio Enrique Oney-Montalvo
- Sede Sureste CIATEJ, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Tablaje Catastral 31264, Carretera Sierra Papacal-Chuburna Puerto km. 5.5, Parque Científico Tecnológico de Yucatán, Mérida 97302, Mexico
| | - Emmanuel Ramírez-Rivera
- Departamento de Innovación Agrícola Sustentable, Tecnológico Nacional de México/Tecnológico Superior de Zongolica, Carretera S/N km. 4, Tepetlitlanapa, Zongolica 95005, Mexico
| | - Manuel Octavio Ramírez-Sucre
- Sede Sureste CIATEJ, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Tablaje Catastral 31264, Carretera Sierra Papacal-Chuburna Puerto km. 5.5, Parque Científico Tecnológico de Yucatán, Mérida 97302, Mexico
| | - Ingrid Mayanin Rodríguez-Buenfil
- Sede Sureste CIATEJ, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Tablaje Catastral 31264, Carretera Sierra Papacal-Chuburna Puerto km. 5.5, Parque Científico Tecnológico de Yucatán, Mérida 97302, Mexico
- Correspondence:
| |
Collapse
|
4
|
Quality assessment of dried organic bell peppers through composition and sensory analysis. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03757-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
5
|
Majumder P, Sinha A, Gupta R, Sablani SS. Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02646-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
6
|
Agro-Morphological Characterization of Sicilian Chili Pepper Accessions for Ornamental Purposes. PLANTS 2020; 9:plants9101400. [PMID: 33096663 PMCID: PMC7588915 DOI: 10.3390/plants9101400] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/10/2020] [Accepted: 10/20/2020] [Indexed: 11/18/2022]
Abstract
The species belonging to the genus Capsicum have been widely used as decorative vegetables, however only a few genotypes are available for this purpose. The goal of the present work was the agro-morphological characterization of several chili pepper accessions cultivated into different pot sizes (10, 14, 18 or 20 cm diameters). The agro-morphological characterization of 19 accessions was performed following IPGR (International Plant Genetic Resources Institute) descriptors: plant height (PH), plant canopy width (PCW), PH/PCW ratio, plant growth habit, plant visual quality, first flower emission, fruiting start, end of harvest, fruit number, fruit length, fruit width, fruit color at mature stage and fruit shape. Analysis of Variance (ANOVA) for all observed traits showed statistical significant differences among the genotypes tested. Results of the heat map complementarily secured the frequency of multiplicity highlighted from the ANOVA analysis. Furthermore, the present study pointed out that A33, A27, G1 and A1 chili pepper accessions achieved optimal performances in terms of plant visual quality, which is a crucial trait for ornamental purposes.
Collapse
|
7
|
Speranza G, Lo Scalzo R, Morelli CF, Rabuffetti M, Bianchi G. Influence of drying techniques and growing location on the chemical composition of sweet pepper (Capsicum annuum L., var. Senise). J Food Biochem 2019; 43:e13031. [PMID: 31475376 DOI: 10.1111/jfbc.13031] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 08/10/2019] [Accepted: 08/11/2019] [Indexed: 02/03/2023]
Abstract
The aim of this work was the comprehensive characterization of dried Senise pepper, a tasty landrace, to verify the suitability of common industrial processing and different growing locations to its production. Fruits from experimental CREA fields of Battipaglia (southern Italy) and Montanaso (northern Italy), dried using a solar dryer or a forced air oven, were compared with lyophilized and commercial samples. Solar dried samples showed a retention of glucose, while fructose levels decreased. Citric acid was the main acid in all samples, showing a differentiated behavior upon processing, with higher content in Battipaglia samples. The ascorbic acid showed the highest correlation with antioxidant assays, and both drying methods decreased its content, with better retention in Battipaglia samples. Drying did not markedly affect carotenoid levels, showing higher content in Battipaglia peppers. Both drying technique and mostly growing location influenced the volatile profile, with higher apocarotenoid content in Battipaglia samples. PRACTICAL APPLICATIONS: The use of Senise red pepper, a tasty landrace awarded in 1996 with the PGI certification mark, is spreading even outside Italy due to the renewed interest for high quality products with excellent taste and healthy properties. These peppers are mostly sun-dried following a traditional procedure and consumed as spice. New approaches regarding the type of drying and the growing location of this spice, together with the knowledge about the changes in quality indexes with processing, can be useful for a better exploitation of this product, increasing its market availability and lowering the cost of production.
Collapse
Affiliation(s)
- Giovanna Speranza
- Department of Chemistry, University of Milan, Milan, Italy.,Institute of Molecular Science and Technologies (CNR-ISTM), Milan, Italy
| | - Roberto Lo Scalzo
- CREA-IT, Research Centre for Engineering and Agro-Food Processing, Milan, Italy
| | | | - Marco Rabuffetti
- Department of Food, Environmental and Nutritional Sciences (DEFENS), University of Milan, Milan, Italy
| | - Giulia Bianchi
- CREA-IT, Research Centre for Engineering and Agro-Food Processing, Milan, Italy
| |
Collapse
|
8
|
Antioxidant Activity and Volatile Composition of Red Araçá Pulp Under Different Drying Conditions. INTERNATIONAL JOURNAL OF CHEMICAL ENGINEERING 2019. [DOI: 10.1155/2019/9836929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Araçá fruit extracts were dried at different air conditions, and an investigation of the impact of drying on the volatile composition and antioxidant activity of araçá extracts was conducted. The effective moisture diffusivity varied between 8.542 × 10−8 and 13.34 × 10−8 m2/min. Fruit extracts dried at 50°C and 2.0 m/s had the highest total antioxidant activity (1916.10 mgascorbic acid/100 garaçá). The highest phenolic content (556.28 mgGAE/100 garaçá) was obtained when fruits were dried at 40°C and 1.5 m/s, but the resulting extract contained high amounts of 5-hydroxymethylfurfural (HMF), a contaminant formed in sugar-rich foods as a result of heating. Araçá extracts had similar qualitative profiles of volatile compounds by GC-MS, with caryophyllene being the most abundant terpene, followed by 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, selina-3,7(11)-diene, γ-terpinene, γ-cadinene, and α-salinene. HMF corresponded to the major peak in all chromatograms, proving that thermal drying affected the quality of the extracts.
Collapse
|
9
|
Guijarro-Real C, Prohens J, Rodriguez-Burruezo A, Adalid-Martínez AM, López-Gresa MP, Fita A. Wild edible fool's watercress, a potential crop with high nutraceutical properties. PeerJ 2019; 7:e6296. [PMID: 30723618 PMCID: PMC6361001 DOI: 10.7717/peerj.6296] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Accepted: 12/18/2018] [Indexed: 11/20/2022] Open
Abstract
Background Fool's watercress (Apium nodiflorum) is an edible vegetable with potential as a new crop. However, little information is available regarding the antioxidant properties of the plant and the individual phenolics accounting for this capacity are unknown. Methods The antioxidant properties of twenty-five wild populations were analysed and individual phenolics present in the species reported and compared with celery and parsley. The antioxidant activity was measured as the 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) free radical scavenging capacity, and the total phenolics content (TPC) via the Folin-Ciocalteu procedure. The individual phenolics constituents were determined via high performance liquid chromatography (HPLC) as aglycones. Results The average DPPH and TPC of fool's watercress were 28.1 mg Trolox g-1 DW and 22.3 mg of chlorogenic acid equivalents g-1 DW, respectively, much higher than those of celery and parsley. Significant differences for both DPPH and TPC, which may be explained by either genotype or environmental factors, were detected among groups established according to geographical origin. Quercetin was identified as the major phenolic present in the leaves of the species, unlike parsley and celery, in which high amounts of apigenin and luteolin were determined. Quercetin represented 61.6% of the phenolics targeted in fool's watercress, followed by caffeic acid derivatives as main hydroxycinnamic acids. Discussion The study reports the high antioxidant properties of fool's watercress based on a large number of populations. Results suggest that quercetin accounts for an important share of the antioxidant capacity of this potential new crop. The study also provides a basis for future breeding programs, suggesting that selection by geographical locations may result in differences in the antioxidant properties.
Collapse
Affiliation(s)
- Carla Guijarro-Real
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Valencia, Spain
| | - Jaime Prohens
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Valencia, Spain
| | - Adrian Rodriguez-Burruezo
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Valencia, Spain
| | - Ana María Adalid-Martínez
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Valencia, Spain
| | - M Pilar López-Gresa
- Instituto de Biología Molecular y Celular de Plantas (IBMCP), Universitat Politècnica de València, Valencia, Spain
| | - Ana Fita
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Valencia, Spain
| |
Collapse
|