Effect of Processing on Quality of Pepper: A Review

Sanatombi, K.; Rajkumari, Sanatombi

doi:10.1080/87559129.2019.1669161

Cited by 38 publications

(23 citation statements)

References 82 publications

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“…A total of 25 studies altogether covering 14 microfungi in 33 spices were included. These publications cover (the numbers in brackets indicate the number of publications related to the kind of spice or microfungi) anise (3), basil (1), bay leaf (2), caraway (6), cardamom (6), chili (14), cinnamon 8 The percentage of positive studies to the total number of studies concerning each unique spice and microfungi combination are shown in Table 8 (for Aspergillus spp., Penicillium spp., and Fusarium spp. ), Table 9 (for Aspergillus species), and Table 10 (for Penicillium, Fusarium, Alternaria, and Rhizopus species).…”

Section: Microfungi In Spices Overviewmentioning

confidence: 99%

A Review on Mycotoxins and Microfungi in Spices in the Light of the Last Five Years

Pickova

Ostrý

Malir

et al. 2020

Toxins

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Spices are imported worldwide mainly from developing countries with tropical and/or subtropical climate. Local conditions, such as high temperature, heavy rainfall, and humidity, promote fungal growth leading to increased occurrence of mycotoxins in spices. Moreover, the lack of good agricultural practice (GAP), good manufacturing practice (GMP), and good hygienic practice (GHP) in developing countries are of great concern. This review summarizes recent data from a total of 56 original papers dealing with mycotoxins and microfungi in various spices in the last five years. A total of 38 kinds of spices, 17 mycotoxins, and 14 microfungi are discussed in the review. Worldwide, spices are rather overlooked in terms of mycotoxin regulations, which usually only cover aflatoxins (AFs) and ochratoxin A (OTA). In this paper, an extensive attention is devoted to the limits on mycotoxins in spices in the context of the European Union (EU) as well as other countries. As proven in this review, the incidence of AFs and OTA, as well as other mycotoxins, is relatively high in many spices; thus, the preparation of new regulation limits is advisable.

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Section: Microfungi In Spices Overviewmentioning

confidence: 99%

A Review on Mycotoxins and Microfungi in Spices in the Light of the Last Five Years

Pickova

Ostrý

Malir

et al. 2020

Toxins

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“…In the last few years, interest in the bioactive compounds from chili ( i.e ., capsaicinoids, carotenoids, polyphenols, flavonoids, vitamins, proteins, fibers, oils, and minerals) has increased in view of their health benefits as antioxidants, anti‐inflammatory, hypolipidemic, hypoglycemic, and analgesic effects. Different types of chili fruits may be produced along the year but their fresh state is not long and high losses may take place from the production areas to the consumption centers; storage and transportation negative effects have made necessary to improve their preservation (Jia, Shin, Kim, & Lee, 2017; Sanatombi & Rajkumari, 2020).…”

Section: Effects Of Processing On the Preservation Of Pepper And On Imentioning

confidence: 99%

“…Different physical methods have been used by the food industry for processing of pepper; the main techniques are dehydration, heating, canning, and cooling. Hot drying preserves macronutrients and degrades micronutrients, polyphenols, flavonoids, antioxidants, and the spicy hotness, while freezing preserves sensorial attributes, vitamin C, chlorophyl, and carotenoids but degrades organic acids (Christina & Tholkkappian, 2012; El‐Hamzy & Ashour, 2016; Sanatombi & Rajkumari, 2020). Boiling, pressure cooking, and pasteurization have shown to decrease the capsaicinoid content, phenols, and flavonoids (Ornelas‐Paz et al., 2010).…”

Section: Effects Of Processing On the Preservation Of Pepper And On Imentioning

confidence: 99%

“…The pungent compounds in red and black peppers and ginger, which are known for their digestive stimulant properties, improved notoriously the absorption of micronutrients in the gut (Platel & Srinivasan, 2016). Bioaccessibility of capsaicinoids decreased when the intensity of heat treatments increased; boiling also diminished the bioaccessibility of capsanthin and zeaxanthin; but freezing had a positive effect on the availability of capsanthin, zeaxanthin, anteraxanthin, and violaxanthin (Alessandro et al., 2014; Sanatombi & Rajkumari, 2020; Victoria‐Campos et al., 2015). Freezing also preserved capsaicinoids, vitamin C, chlorophyll, carotenoid levels, and sensory properties; but organic acids decreased (Christina & Tholkkappian, 2012; El‐Hamzy & Ashour, 2016).…”

Section: Effects Of Processing On the Preservation Of Pepper And On Imentioning

confidence: 99%

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Capsicum annuum(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review

Hernández-Pérez

Gómez-García

Valverde

et al. 2020

Comp Rev Food Sci Food Safe

159

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Hot pepper (Capsicum annuum) fruits, usually termed as chili, have been used since ancient times as food vegetables, flavoring ingredients, natural colorants, and in traditional medicines. Nowadays, a wide variation of sweet and pungent peppers are consumed worldwide in a large variety of forms. Interestingly, the most important hot pepper at the global level in commercial terms is C. annuum with a high number of varieties. This review compares C. annuum to other Capsicum species for plant agronomic traits, biochemical composition, the content of capsaicin and capsaicinoids and their nutraceutical and medical potentialities, and the effects of processing on quality and key components of the fruit, among other aspects. Chili contains important levels of pigments (i.e., chlorophyll, anthocyanin, and lutein) with potential health benefits; it also contains additional outstanding health-promoting chemical compounds, such as vitamins, minerals, flavonoids, carotenoids, and capsaicinoids, in general. And capsaicin, the major active compound responsible for the pungent taste of these species has been proven to have a positive role in health. We report here on how dietary chili and capsaicinoids consumption, especially capsaicin, are involved in body weight reduction and their potential antiobesity effects, in urinary disorders, as well as antioxidants, antimicrobial, anticancer, and analgesic capacity. Selected characteristics of processing for the fruit preservation on its quality and content of these compounds are described as well. However, additional clinical research on the mechanism of action and efficacy of frequent capsaicinoid consumption on human health is needed.

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“…Colour, pungency and capsaicinoids contents are the potential characteristic attributes for assessing the quality of the dried chilli [7] and are accountable for market price, trade and standardisation of the extracts [8]. Additionally, morphological key characteristics like size and appearance also help to identify good quality dried fruits [9].…”

Section: Introductionmentioning

confidence: 99%

A Comparative Study on Cultivars of Capsicum: Critical Assessment based on Colour Values, Pungency and total Capsaicinoids Content

Sarojam¹,

Mohan²,

Paul³

et al. 2020

TOFSJ

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Introduction: Chillies or red peppers are consumed globally as a spice, condiment, culinary and as folk medicine because of their pungent taste, spicy flavour and therapeutic values. Colour, pungency and capsaicinoids are the potential characteristic attributes for assessing the quality of the dried chilli and are accountable for market price, trade and standardisation of the oleoresins. Objective: The present study was designed to prepare crude oleoresins from nineteen varieties of chilli and to enrich carotenoids contents in oleoresin paprika and capsaicinoids extractives in oleoresin capsicum separately for the evaluation and standardisation of colour, pungency and total capsaicinoids content. Methods: Crude oleoresins from dried fruits of chilli were prepared using conventional solvent extraction method, which were further enriched for the carotenoid and capsaicinoids extractives by fractionation techniques, and yielded oleoresin paprika and oleoresin capsicum separately. Oleoresins and their derivatives were subjected to analytical estimation of colour values, pungency and capsaicinoids content. The colour content was quantified using a UV Vis Spectrophotometer, whereas pungency was determined using HPLC and quantified as Million Scoville Heat Units. Total capsaicinoids contents were also quantified. Results: The highest extraction yield was found in the variety Teja (S-17) that is 8.82%, whereas enriched versions of oleoresin paprika and oleoresin capsicum were calculated higher in the varieties 273 and Teja (S-17) with the values 6.04 and 2.62%, respectively. The colour value of crude extract was the highest (3085.2 CU) in the variety 5531-IPM, whereas paprika was enriched high in the variety Lolly Chilli (3400.5 CU). The highest pungency (1.59 MSHU) was noted in the variety 5531-HPH. In the case of oleoresin capsicum, the pungency was highly enriched in the two varieties 4884 and Teja (S-17), with the MSHU values 6.11 and 5.5, respectively. Total capsaicinoids contents in the crude oleoresin were found maximum in the variety 5531-HPH (10.60%), whereas after purification (oleoresin capsicum), the maximum capsaicinoids contents were enriched in the varieties 4884 and Teja (S-17) with the values 40.73 and 36.67%, respectively. Conclusion: The outcome of our elaborated studies elucidates that Teja (S-17) 5531-HPH, 5531-IPM and 4884 varieties are better for extractive yield, pungency, and total capsaicinoids content, whereas 5531-IPM and Lolly Chilli varieties are better for colour extraction compared to all other varieties.

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Effect of Processing on Quality of Pepper: A Review

Cited by 38 publications

References 82 publications

A Review on Mycotoxins and Microfungi in Spices in the Light of the Last Five Years

A Review on Mycotoxins and Microfungi in Spices in the Light of the Last Five Years

Capsicum annuum(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review

A Comparative Study on Cultivars of Capsicum: Critical Assessment based on Colour Values, Pungency and total Capsaicinoids Content

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