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Li C, Wu Y, Zhu Q, Xie C, Yan Y. Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper ( Capsicum annuum var. conoides) during various thermal drying durations. Food Chem X 2024; 23:101566. [PMID: 39007122 PMCID: PMC11245976 DOI: 10.1016/j.fochx.2024.101566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 06/06/2024] [Accepted: 06/14/2024] [Indexed: 07/16/2024] Open
Abstract
Red pepper (Capsicum annuum var. conoides) is commonly used for dried pepper production in China, and the drying process, particularly the during duration, profoundly affects its quality. The findings indicate that prolonged exposure to high temperatures during thermal drying results in significant darkening, an evident decrease in red and yellow tones, and gradual transformation of the pepper's microscopic structure from granular to compact, along with 88% reduction in moisture content and 81% decrease in thickness. The capsaicinoid content increased, resulting in a 4.3-fold increase in spiciness after drying compared to that of fresh pepper. The pepper aroma shifts from fruity, choking, and grassy to herb, dry wood, and smoky. Compounds such as 2-Acetylfuran, furfural, 2-methylfuran, 1-methylpyrrole, 2-methylpyrazine, and 2,5-dimethylpyrazine exhibited positive correlations with drying time, whereas ethyl 2-methylpropanoate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl hexanoate, and 3-methylbutyl butanoate showed negative correlations, indicating their potential as markers for monitoring thermal drying processes.
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Affiliation(s)
- Cen Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, Guizhou Province, China
- Guizhou University, Industrial Technology Institute of Pepper, Guiyang 550025, Guizhou Province, China
| | - Yongjun Wu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, Guizhou Province, China
- Guizhou University, Industrial Technology Institute of Pepper, Guiyang 550025, Guizhou Province, China
| | - Qiyan Zhu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Chuanzheng Xie
- Guizhou Chang Ge Food Co. Ltd., Qiannan 551200, Guizhou Province, China
| | - Yan Yan
- School of Liquor and Food Engineering, Guizhou University, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550025, Guizhou Province, China
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Ahmad F, Kusumiyati K, Soleh MA, Khan MR, Sundari RS. Assessing the climate adaptive potential of imported Chili in comparison with local cultivars through germination performance analysis. BMC PLANT BIOLOGY 2024; 24:553. [PMID: 38877414 PMCID: PMC11177443 DOI: 10.1186/s12870-024-05168-4] [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: 02/23/2024] [Accepted: 05/17/2024] [Indexed: 06/16/2024]
Abstract
BACKGROUND The study offers insightful information about the adaptability of local and imported Chili cultivars. This experiment examines how three different chili cultivars Tanjung, Unpad, and Osaka perform in the germination and early growth phases while considering a wide range of environmental conditions. Research conducted in Jatinangor, Sumedang Regency, Indonesia, highlights the differences between cultivars and the varied possibilities for adaptability each variation possesses. RESULTS Among them, Tanjung stands out as the most promising cultivar; its robust performance is demonstrated by its high germination index 91.7. Notable features of Osaka include the highest biomass output (1.429 g), the best water usage efficiency (WUE) at 0.015 g/liter, and the best distribution uniformity (91.2%) and application efficiency (73.6%) under different irrigation conditions. Tanjung's competitiveness is further evidenced by the fact that it trails Osaka closely on several metrics. Lower performance across criteria for Unpad suggests possible issues with flexibility. CONCLUSION The value of this information becomes apparent when it comes to well-informed breeding programs and cultivation techniques, especially considering uncertain climate patterns and global climate change. This research contributes significantly to the body of knowledge, enabling well-informed choices for environmentally dynamic, sustainable chili farming.
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Affiliation(s)
- Farhan Ahmad
- Department of Agronomy, Agricultural Faculty, Universitas Padjadjaran, Jl. Bandung- Sumedang km 21 Jatinangor, Sumedang, West Java, Indonesia
| | - Kusumiyati Kusumiyati
- Department of Agronomy, Agricultural Faculty, Universitas Padjadjaran, Jl. Bandung- Sumedang km 21 Jatinangor, Sumedang, West Java, Indonesia.
| | - Mochamad Arief Soleh
- Department of Agronomy, Agricultural Faculty, Universitas Padjadjaran, Jl. Bandung- Sumedang km 21 Jatinangor, Sumedang, West Java, Indonesia
| | - Muhammad Rabnawaz Khan
- Department of Agronomy, Faculty of Crop Production Sciences, The University of Agriculture Peshawar, Khyber Pakhtunkhwa, Peshawar, Pakistan
| | - Ristina Siti Sundari
- Department of Agribusiness, Faculty of Agriculture, Universitas Perjuangan, Jl. PETA No. 177, Tasikmalaya, West Java, Indonesia
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Muzzafar MA, Ali SW, Iqbal M, Saeed M, Ahmad M, Tariq MR, Yusuf AM, Murtaza A, Ahmed A, Yaqub S, Riaz M. Comparative evaluation of ethylene oxide, electron beam and gamma irradiation treatments on commonly cultivated red chilli cultivars (Kunri and Hybrid) of Sindh, Pakistan. Heliyon 2024; 10:e23476. [PMID: 38169832 PMCID: PMC10758780 DOI: 10.1016/j.heliyon.2023.e23476] [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: 11/11/2023] [Revised: 12/02/2023] [Accepted: 12/05/2023] [Indexed: 01/05/2024] Open
Abstract
Chillies are considered a universal ingredient for imparting flavor and pungency to foods. Pakistan stood in the top twenty countries worldwide by producing 82 thousand Tons of chillies during 2022-23. Chilli fungal contamination and aflatoxin production during drying is a common problem during post-harvest process. Gasses treatment and Ionizing radiations are efficient methods for reducing toxigenic and pathogenic microbial growth in food items. The current study was designed to compare the effects of ethylene oxide (ETO), gamma (GB) & electron beam (EB) treatments on two red chilli local cultivars (Kunri and Hybrid) of Pakistan. After treatment, the chilli samples were analyzed for aflatoxins, physicochemical, quality & safety attributes. All results were subjected to Principal Component Analysis (PCA), Hierarchical Cluster Analysis (HCA), dendrogram and ANOVA to check the correlations, grouping and level of significance within the varieties and treatments. The results showed that moisture and water activity mainly designated PC-2 directions and are slightly positively correlated. Conversely, both fat and proteins have a negative correlation with moisture, ash and water activity. Besides, carotenoids and ABTS assay mainly designated PC-2 directions and are slightly positively correlated. Color, flavonoids and TPC also possess positive correlations among them. ETO depicts effectiveness in the reduction of E. coli but is not effective in saving antioxidant potential such as total flavonoids. Similarly, gamma irradiations showed strong reduction trends in fungal and pathogenic count, however same trend was observed in ascorbic acid too. Besides, the electron beam with dosage levels of 12 and 15 kGy has shown effectiveness against Aspergillus spp., aflatoxins and pathogenic microbial load in addition to saving antioxidant potential (phenolics and flavonoids), physicochemical parameters and color values compared to other applied methods especially in Kunri variety. It was evident from the research that varietal combination in addition to applied treatment must be specially considered while designing a treatment for chillies.
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Affiliation(s)
| | | | - Munawar Iqbal
- College of Statistical Sciences, University of the Punjab, Lahore, Pakistan
| | - Maryam Saeed
- Department of Food Sciences, University of the Punjab, Lahore, Pakistan
| | - Mateen Ahmad
- Department of Food Sciences, University of the Punjab, Lahore, Pakistan
- Institute of Human Nutrition and Dietetics, Gulab Devi Educational Complex, Lahore, Pakistan
| | | | - Abdikhaliq Mursal Yusuf
- Department of Food Sciences, University of the Punjab, Lahore, Pakistan
- Kaalo Aid and Development Organisation, Puntland state, Somalia
| | - Ayesha Murtaza
- Department of Food Science & Technology, University of Central Punjab, Lahore, Pakistan
| | - Aftab Ahmed
- Department of Nutritional Sciences, Government College University, Faisalabad, Pakistan
| | | | - Muhammad Riaz
- Department of Food Safety & Quality Management, Bahauddin Zakaryia University, Multan, Pakistan
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Sanatombi K. Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge. Compr Rev Food Sci Food Saf 2023; 22:3011-3052. [PMID: 37184378 DOI: 10.1111/1541-4337.13170] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 04/02/2023] [Accepted: 04/21/2023] [Indexed: 05/16/2023]
Abstract
The use of natural food items as antioxidants has gained increasing popularity and attention in recent times supported by scientific studies validating the antioxidant properties of natural food items. Peppers (Capsicum spp.) are also important sources of antioxidants and several studies published during the last few decades identified and quantified various groups of phytochemicals with antioxidant capacities as well as indicated the influence of several pre- and postharvest factors on the antioxidant capacity of pepper. Therefore, this review summarizes the research findings on the antioxidant activity of pepper published to date and discusses their potential health benefits as well as the factors influencing the antioxidant activity in pepper. The major antioxidant compounds in pepper include capsaicinoids, capsinoids, vitamins, carotenoids, phenols, and flavonoids, and these antioxidants potentially modulate oxidative stress related to aging and diseases by targeting reactive oxygen and nitrogen species, lipid peroxidation products, as well as genes for transcription factors that regulate antioxidant response elements genes. The review also provides a systematic understanding of the factors that maintain or improve the antioxidant capacity of peppers and the application of these strategies offers options to pepper growers and spices industries for maximizing the antioxidant activity of peppers and their health benefits to consumers. In addition, the efficacy of pepper antioxidants, safety aspects, and formulations of novel products with pepper antioxidants have also been covered with future perspectives on potential innovative uses of pepper antioxidants in the future.
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Islam K, Rawoof A, Kumar A, Momo J, Ahmed I, Dubey M, Ramchiary N. Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37289974 DOI: 10.1021/acs.jafc.3c01901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Capsicum (chili pepper) is a widely popular and highly consumed fruit crop with beneficial secondary metabolites such as capsaicinoids, carotenoids, flavonoids, and polyphenols, among others. Interestingly, the secondary metabolite profile is a dynamic function of biosynthetic enzymes, regulatory transcription factors, developmental stage, abiotic and biotic environment, and extraction methods. We propose active manipulable genetic, environmental, and extraction controls for the modulation of quality and quantity of desired secondary metabolites in Capsicum species. Specific biosynthetic genes such as Pun (AT3) and AMT in the capsaicinoids pathway and PSY, LCY, and CCS in the carotenoid pathway can be genetically engineered for enhanced production of capsaicinoids and carotenoids, respectively. Generally, secondary metabolites increase with the ripening of the fruit; however, transcriptional regulators such as MYB, bHLH, and ERF control the extent of accumulation in specific tissues. The precise tuning of biotic and abiotic factors such as light, temperature, and chemical elicitors can maximize the accumulation and retention of secondary metabolites in pre- and postharvest settings. Finally, optimized extraction methods such as ultrasonication and supercritical fluid method can lead to a higher yield of secondary metabolites. Together, the integrated understanding of the genetic regulation of biosynthesis, elicitation treatments, and optimization of extraction methods can maximize the industrial production of secondary metabolites in Capsicum.
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Affiliation(s)
- Khushbu Islam
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Abdul Rawoof
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Ajay Kumar
- Department of Plant Sciences, School of Biological Sciences, Central University of Kerala, Kasaragod 671316, Kerala, India
| | - John Momo
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Ilyas Ahmed
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Meenakshi Dubey
- Department of Biotechnology, Delhi Technological University, New Delhi 110042, India
| | - Nirala Ramchiary
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
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