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Rybak K, Wiktor A, Witrowa-Rajchert D, Parniakov O, Nowacka M. The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper. Molecules 2020; 25:molecules25184287. [PMID: 32962060 PMCID: PMC7571178 DOI: 10.3390/molecules25184287] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 09/10/2020] [Accepted: 09/13/2020] [Indexed: 12/29/2022] Open
Abstract
The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combination were used in this experiment. The red bell peppers were evaluated based on quality attributes such as: total carotenoids content; polyphenols; vitamin C; antioxidant activity and sugars content. Vitamin C and sugar content were analyzed using liquid chromatography and other measurements were determined based on the spectrophotometric method. Results showed that the blanching in water or in steam reduced bioactive compounds concentration; whereas non-thermal treatments as pulsed electric field (PEF) applied separately or in combination with ultrasound (US + PEF) let to obtain similar or slightly lower content of bioactive compounds in comparison to untreated peppers. When sonication (US) and combined treatment as PEF + US were applied; in most cases reduction of bioactive compounds concentration occurred. This effect was probably related to the effect of relatively long (30 min) ultrasound treatment. The application of appropriate parameters of non-thermal processing is crucial for the high quality of processed material.
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Affiliation(s)
- Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (A.W.); (D.W.-R.)
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (A.W.); (D.W.-R.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (A.W.); (D.W.-R.)
| | - Oleksii Parniakov
- Elea Vertriebs- und Vermarktungsgesellschaft mbH, 49610 Quakenbrück, Germany;
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (A.W.); (D.W.-R.)
- Correspondence: ; Tel.: +48-22-593-75-79
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Sanatombi K, Rajkumari S. Effect of Processing on Quality of Pepper: A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1669161] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Oladejo AO, Ma H, Qu W, Zhou C, Wu B, Uzoejinwa BB, Onwude DI, Yang X. Application of pretreatment methods on agricultural products prior to frying: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:456-466. [PMID: 28657649 DOI: 10.1002/jsfa.8502] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2017] [Revised: 06/14/2017] [Accepted: 06/18/2017] [Indexed: 06/07/2023]
Abstract
Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite of an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have put forward many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying. Several pretreatment techniques applied to food materials prior to frying have been investigated by researchers in a bid to reduce the oil uptake and improve the quality parameters of fried foods. Therefore, this review focuses on the various pretreatment methods and the recent novel methods like ultrasound, infrared, superheated steam drying, microwave technique and pulsed electric field applied to foods prior to frying and its effects on the qualities of fried foods. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Ayobami Olayemi Oladejo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Department of Agricultural and Food Engineering, University of Uyo, Uyo, Nigeria
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Daniel I Onwude
- Department of Agricultural and Food Engineering, University of Uyo, Uyo, Nigeria
| | - Xue Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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Oladejo AO, Ma H, Qu W, Zhou C, Wu B, Yang X. Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas). Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13352] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ayobami Olayemi Oladejo
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
- Department of Agricultural and Food Engineering; University of Uyo; P.M.B 1017 Uyo 520001 Nigeria
| | - Haile Ma
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Wenjuan Qu
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Cunshan Zhou
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Bengang Wu
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Xue Yang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
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Melgar-Lalanne G, Hernández-Álvarez AJ, Jiménez-Fernández M, Azuara E. Oleoresins from Capsicum spp.: Extraction Methods and Bioactivity. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1793-z] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Loizzo MR, Bonesi M, Serio A, Chaves-López C, Falco T, Paparella A, Menichini F, Tundis R. Application of nine air-driedCapsicum annumcultivars as food preservative: Micronutrient content, antioxidant activity, and foodborne pathogens inhibitory effects. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1188310] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Chwastek A, Klewicka E, Klewicki R, Sójka M. Lactic Acid Fermentation of Red Beet Juice Supplemented with Waste Highbush Blueberry-Sucrose Osmotic Syrup as a Method of Probiotic Beverage Production. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12659] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Anna Chwastek
- Institute of Food Technology and Analysis; Lodz University of Technology; Stefanowskiego 4/10 Łódź 90-924 Poland
| | - Elżbieta Klewicka
- Institute of Fermentation Technology and Microbiology; Lodz University of Technology; Stefanowskiego 4/10 Łódź 90-924 Poland
| | - Robert Klewicki
- Institute of Food Technology and Analysis; Lodz University of Technology; Stefanowskiego 4/10 Łódź 90-924 Poland
| | - Michał Sójka
- Institute of Food Technology and Analysis; Lodz University of Technology; Stefanowskiego 4/10 Łódź 90-924 Poland
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Pugliese A, O'Callaghan Y, Tundis R, Galvin K, Menichini F, O'Brien N, Loizzo MR. In vitro assessment of the bioaccessibility of carotenoids from sun-dried chilli peppers. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2014; 69:8-17. [PMID: 24272195 DOI: 10.1007/s11130-013-0397-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Chilli peppers have been recognized as an excellent source of antioxidants as they are rich in bioactive phytochemicals such as carotenoids which are known to exert various beneficial effects in vivo. Absorption is an important factor in the determination of the potential biological effects of carotenoids. The bioaccessibility of a food constituent such as a carotenoid represents its potential to be absorbed in humans. There is very limited information in the literature regarding the content and bioaccessibility of carotenoids from dried peppers. Therefore, the objectives of the present study were: first, to determine the carotenoid content of 20 varieties of red, orange or yellow coloured sun-dried chilli peppers belonging to either of four Capsicum species (annuum, baccatum, chinense and chacoense); and second, to quantify the carotenoid micellarization (bioaccessibility) following an in vitro digestion procedure. Red peppers had a higher carotenoid content and bioaccessibility than either the orange peppers or yellow pepper. Xanthophylls showed greater bioaccessibility than carotenes. Our findings confirm that dried chilli peppers are a good source of carotenoids.
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Affiliation(s)
- Alessandro Pugliese
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036, Rende, CS, Italy
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Liu L, Wang Y, Zhao D, An K, Ding S, Wang Z. Effect of Carbonic Maceration Pre-treatment on Drying Kinetics of Chilli (Capsicum annuum L.) Flesh and Quality of Dried Product. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1253-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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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]
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Hernández JA, Ochoa AA, López E, García HS. Extracción de capsaicinoides durante la deshidratación osmótica de chile Habanero en salmuera. CYTA - JOURNAL OF FOOD 2009. [DOI: 10.1080/11358120902989418] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Faustino J, Barroca M, Guiné R. Study of the Drying Kinetics of Green Bell Pepper and Chemical Characterization. FOOD AND BIOPRODUCTS PROCESSING 2007. [DOI: 10.1205/fbp07009] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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