Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper

Bao, Xi; Zhang, Shiyao; Zhang, Xueting; Jiang, Yongli; Liu, Zhijia; Hu, Xiaosong; Yi, Junjie

doi:10.1016/j.crfs.2022.08.007

Cited by 15 publications

(3 citation statements)

References 41 publications

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“…According to Ref. [40], the suitable temperature for chili pepper storage is under 25 C. Under cool conditions, natural weight loss was gradually increased with storage time in all samples. Specifically, the mass change values of TN1, TN2, TN3, and TN4 were 6.91 ± 0.02, 1.27 ± 0.01, 37.92 ± 0.06, 30.14 ± 0.02%, respectively.…”

Section: Results Of Chili Storage At Room Temperaturementioning

confidence: 96%

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Preparation of the novel bio‐nanocomposites based on chitosan, Piper betle leaf extract and MgO nanoparticles for chili preservation

Dam,

Duong,

Mai

et al. 2024

Polymer Engineering & Sci

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To maintain the freshness of food, it is crucial to explore environmentally friendly preservation methods with a focus on safety. Chitosan, a natural coating for fruits, is often used in combination with other materials to enhance its ability to delay browning and prevent fungal diseases. This study focused on the synthesis of a novel chitosan‐based nanocomposite by incorporating Piper betle L. leaf extract (PE) and magnesium oxide nanoparticles (MNPs). The characteristics of the obtained products were analyzed using infrared spectroscopy, x‐ray diffraction, and field emission scanning electron microscopy (FESEM). The mechanical strength of chitosan/PE/MNPs (CSTM) films was evaluated, and the uniformity of the CSTM films was assessed using optical microscopy and FESEM. The antibacterial activity of CSTM films against Staphylococcus aureus and Escherichia coli was tested using the diffusion method on agar wells. Additionally, the swelling behavior of CSTM films was measured. The findings demonstrated that these CSTM films exhibited resistance to S. aureus, making them potentially efficient for chili preservation.

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Section: Results Of Chili Storage At Room Temperaturementioning

confidence: 96%

“…According to Ref. [40], the suitable temperature for chili pepper storage is under 25°C. Under cool conditions, natural weight loss was gradually increased with storage time in all samples.…”

Section: Resultsmentioning

confidence: 99%

Preparation of the novel bio‐nanocomposites based on chitosan, Piper betle leaf extract and MgO nanoparticles for chili preservation

Dam,

Duong,

Mai

et al. 2024

Polymer Engineering & Sci

View full text Add to dashboard Cite

show abstract

“…There is a limited amount of literature on the alterations of organic acids in SCJs during heat treatment. The increase in organic acid content is a phenomenon documented in related literature (Bao et al, 2022). It is speculated that the rise in organic acid content is due to the presence of sugarcane tissue cells in the juice during juicing and subsequent damage to the cells during heating.…”

Section: Effect Of Heat Treatment On the Organic Acid Content Of Scjmentioning

confidence: 88%

Effect of different sterilization methods on the appearance, composition, and flavor of sugarcane juice

Chen,

Yu,

Jiang

et al. 2024

Journal of Food Science

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Cold‐pressed sugarcane juice (SCJ) is a beverage rich in vitamins, carbohydrates, and antioxidants. Various sterilization methods impact fruit juice's appearance, nutrients, and flavor. Hence, this study aims to assess how different sterilization techniques affect the flavor, appearance, and nutritional value of SCJ. Freshly prepared SCJs were subjected to two sterilization methods: pasteurization (referred to as PTG) and autoclaving (referred to as HTHP). The pasteurization process was carried out at 63°C for 30 min, whereas the HTHP process was applied at 115°C for 30 min. The appearances, Brix value, colors, sugar, organic acid content, and aromatic compounds were determined. The Brix and pH values of the juice show little variation across different heat treatments. The color index of PTG was similar to that of the control group, whereas the L* value of HTHP increased about 21%, resulting in a significant color change. The glucose and fructose contents of HTHP were 7.03 and 5.41 mg/mL, which were much higher than those of PTG (3.26 and 2.33 mg/mL) and control group (3.33 and 2.48 mg/mL). A total of 77 aromatic compounds were identified in the SCJ after various heat treatments. Among them, pentanoic acid, octanal, and β‐damascenone were the most abundant substances contributing to the overall flavor in the control group, PTG, and HTHP. Pasteurization preserved the original flavor of the juice, whereas autoclaving triggered the Maillard reaction, forming pyrazine and furan‐like compounds that altered the SCJ's flavor. In conclusion, pasteurization retained SCJ's original characteristics, whereas HTHP induces changes in nutrition and imparts a distinct flavor.

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Ultrasound enhanced steam and hot water pasteurization of pineapple and apple slices in flexible pouches

Basumatary,

Ramaswamy

2024

Food Measure

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Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper

Cited by 15 publications

References 41 publications

Preparation of the novel bio‐nanocomposites based on chitosan, Piper betle leaf extract and MgO nanoparticles for chili preservation

Preparation of the novel bio‐nanocomposites based on chitosan, Piper betle leaf extract and MgO nanoparticles for chili preservation

Effect of different sterilization methods on the appearance, composition, and flavor of sugarcane juice

Ultrasound enhanced steam and hot water pasteurization of pineapple and apple slices in flexible pouches

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