Experimental Characterization of the Drying of Kampot Red Pepper (Piper nigrum L.)

Abstract

The objective of this work is to provide new insights into the mechanisms taking place during the drying of the mature grains of Kampot pepper, a cultivar of pepper (Piper nigrum L.), which is produced in the Kampot Province, Cambodia. Indeed, even if the Kampot pepper is recognized for its organoleptic qualities, no research works were dedicated to the drying of its mature grains, in order to yield red pepper. Experiments with different pretreatment and drying conditions were performed. The results of these experiments were analyzed, regarding the drying kinetics, the color of the dry product, and the degradation of the bioactive compounds during the drying. Regarding these bioactive compounds, several parameters were considered: the total phenolic content, the total flavonoid content, and the piperine content. The results show that the Kampot mature pepper is prone to alterations when dried at a temperature of 55∘C or 65∘C: the color, the total phenolic content, and the flavonoid content are significantly altered, while the piperine content, important for the pungency of this spice, seems unaltered. Raising the temperature leads to more important degradations. However, performing a pretreatment by dipping the pepper grains into boiling water appears to significantly reduce these alterations and, concomitantly, to accelerate the drying. As a conclusion of the analysis of the results, it can be stated that, to increase the product quality, it is recommended to pretreat the pepper by dipping it into boiling water during 5 min., before drying at 55∘C.

Pulsed Vacuum Drying of Pepper (Capsicum annuum L.): Effect of High-Humidity Hot Air Impingement Blanching Pretreatment on Drying Kinetics and Quality Attributes

“…With production of 1.90 × 10 7 tons, China ranks first worldwide, followed by Mexico (3.24 × 10 6 tons), the European Union (2.81 × 10 6 tons), and Turkey (2.63 × 10 6 tons) [2]. Freshly picked peppers show high respiratory and enzymatic activity [3], with high moisture contents of up to 60-85%, which greatly increases their susceptibility to microbial infection [4]. Fresh peppers spoil and rot within 2-3 days if not processed in time, leading to a 12-15% loss in production [5].…”

“…Drying is the most widely used and economically viable method to improve the shelf life of peppers [6]. Peppers naturally form a waxy layer on their skin during growth, which provides protection from external microbial infection and UV damage [3]. However, this layer prevents moisture diffusion during the drying process, thus leading to difficulties in drying: prolonged drying time; increased energy consumption and biochemical reactions, oxidative degradation, and physical changes in the function of pepper enzymes; and serious quality deterioration [5].…”

Study on the physicochemical, nutritional, and phytochemical properties in five turmeric varieties

“…The five different types of turmeric varieties were extracted by ultrasonic method and used ethanol as a solvent [12]. The Folin-Ciocalteu reagent was used to determinate total phenolic content (TPC) [13].…”

Assessment of Bioactive Compounds in Red Peppercorns (Piper nigrum L.) for the Development of Red Peppercorns Powder

“…ChemEngineering 2023, 7, x FOR PEER REVIEW 2 of 1 soaking, resulting in a taste reminiscent of fresh grass and lime [3,4]. In Cambodia Kampot pepper is highly praised globally for its exceptional quality, characterized by a gentle spice, delightful aromas with rich layers of freshness and complexity, and a long lasting, remarkable flavor.…”

“…It has a sweeter and less spicy taste than black pepper but offers a more rounded flavor. White pepper is derived from mature red berries, and its flavor profile is distinct due to the removal of the fruit's outer skin after soaking, resulting in a taste reminiscent of fresh grass and lime [3,4]. In Cambodia, Kampot pepper is highly praised globally for its exceptional quality, characterized by a gentle spice, delightful aromas with rich layers of freshness and complexity, and a long-lasting, remarkable flavor.…”