Chemical characteristics of spice paprika of different origins

Molnár, Helga; Kónya, Éva; Zalán, Zsolt; Bata-Vidács, Ildikó; Tömösközi‐Farkas, Rita; Székacs, András; Adányi, Nóra

doi:10.1016/j.foodcont.2017.04.028

Cited by 23 publications

(10 citation statements)

References 9 publications

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“…Dried pepper powders are rarely contaminated by pathogen bacteria, although contaminations are not excluded. The European Union does not require the microbiological examination of herbs and spices [ 4 ]. Studies suggest that in some cases total viable counts in different paprika samples might reach values of 10 6 CFU/g, whereas yeasts and molds occur in lower concentrations (<10 3 CFC/g) [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…It is generally accepted that chili powders originated from warm climate regions (Spain, Peru, etc.) and contain the highest amounts of carotenoids, thus also having the most intense color [ 4 ]. The production of high-quality paprika/chili powder with high vitamin C content implies the reduction of time exposure to thermal dehydration and the usage of low drying temperatures [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

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Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Păucean

Kádár

Simon

et al. 2022

Foods

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Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.57–12.20%) and acetic acids (3.39–4.10%) were recorded. Vitamin C content was identified in the range of 398–1107 mg/100 g, with maximum values for C. annuum cv. Cayenne chili powder. Phenolic compounds showed values between 302–771 mg/100 g. Total carotenoid content was identified between 544–2462 µg/g, with high concentrations of capsanthin esters. Aroma profile analysis evidenced specific compounds (1-hexanol, 2-hexanol, hexenal, E-2-hexenal) with sensory importance and a more complex spectrum for Capsicum chinense cultivar. Plant-specific lactic acid bacteria showed dominance both in fermented chili paste, chili powder, and salami. Lactic and acetic acids from the fermented chili powder reduced the pH of the filling immediately, having a stabilizing effect on the meat. Nor molds or pathogens were identified in outer limits. Based on these results, fermented chili powders could be used as starter carriers in the production of fermented meat products for exceptional sensory properties and food safety management.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Păucean

Kádár

Simon

et al. 2022

Foods

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“…The enzymatic degradation of ascorbic acid during the relatively long period of natural drying is more effective than the degradation caused by a short‐time thermal drying. In a recent study, Molnár et al () confirmed that the concentrations of total tocopherol and ascorbic acid were found to be greater in paprika from Hungary than from China (sun‐dried samples).…”

Section: Resultsmentioning

confidence: 90%

Improvement of antioxidant content and color stability in spice paprika powder by rosemary extract supplementation

Koncsek¹,

Daood

Horváth

et al. 2019

J Food Process Preserv

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This study investigated the impact of rosemary extract on the endogenous antioxidants and color characteristics of spice paprika powders with regard to origin and processing method. The shorter over ripening period and industrial drying was advantageous for the retention of phytochemicals, in contrast with sun drying. Rosemary extract supplementation up to 0.25% reduced the color loss from 23%–36% to 14%–27% after a 12‐month storage period. The surface color (L*, hab∘, Cab∗) of milled paprika was strongly influenced by the origin and the processing method applied to dehydrate paprika pods. The color difference parameters showed that the perceptibility of color change did not occur during more than 9 months with 0.25% rosemary extract. The extract competed actively with α‐tocopherol in the anti‐oxidation process in the presence of oil from paprika seeds. The low level of ascorbic acid gave the chance for the antioxidants from rosemary to dominate and prevent the whole system. Practical application Spice paprika powder is a color‐improving ingredient in several dehydrated foods, in which improved color retention is a reasonable expressed or latent demand. The study demonstrated that the shorter over ripening period and industrial drying is advantageous for the retention of phytochemicals. The antioxidant supplementation improves the color retention of paprika powder products and compensates the adverse effects of post‐harvest factors. Therefore, the loss of quality and commercial value can be moderated. The rosemary extract contributes to the reduction of color loss more effectively in the presence of paprika seeds as a source of higher oil content. Besides the extractable color stabilization, the perceptibility of color change can be avoided for several months. This is an important result from the point of view of consumer opinion, as generally the visual color of spice paprika products is associated with the quality and coloring power.

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“…To identify major differences in characteristics and chemical component composition of spice paprika by their origin, a set of samples (53 pieces) was investigated [48]. Samples from Spain and Peru showed outstandingly high total carotenoids content (in average 3709 and 3810 μg/g, respectively), and the ratio of capsanthin diesters to free capsanthins was found to be a good indicator of origin, supposedly due to differing climate conditions in the two countries.…”

Section: The Effect Of the Geographical Originmentioning

confidence: 99%

Quality Management in Spice Paprika Production: From Cultivation to End Product

Klátyik¹,

Molnár²,

Pék³

et al. 2018

Quality Management Systems - A Selective Presentation of Case-Studies Showcasing Its Evolution

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There is ample historical and scientifically proven information regarding the health benefits of spice paprika, including favourable physiological effects, anti-oxidant and antiinflammatory properties. Nonetheless, even though it is consumed in small portions, spice paprika has occasionally been reported for chemical/microbiological contamination, as well as fraud or food adulteration. Quality management can guarantee effective reduction of such contamination cases. Different production stages within cultivation and production are subject to different contamination types. Cultivation is a common source of pesticide residues, and unfavourable harvest conditions may give rise to mycotoxins by pathogenic fungi. Storage and post-ripening prior to processing is attributed with microbial contamination and possible increase in mycotoxin content may significantly affect quality features. Technology steps, for example, washing, separation, drying may worsen microbial contamination or quality, but normally do not lead to increase in mycotoxins; nonetheless, decontamination technology is a prerequisite for microbial safety of the product. Upon effective decontamination, finishing steps in the processing technology, for example, grinding, packaging and end product handling do not affect the microbial status, but other, occasionally deliberate contamination due to mixing and adulteration may occur at this stage.

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Chemical characteristics of spice paprika of different origins

Cited by 23 publications

References 9 publications

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Improvement of antioxidant content and color stability in spice paprika powder by rosemary extract supplementation

Quality Management in Spice Paprika Production: From Cultivation to End Product

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