The degradation kinetics of flavor in black pepper (Piper nigrum L.)

Nisha, P.; Singhal, Rekha S.; Pandit, Aniruddha B.

doi:10.1016/j.jfoodeng.2008.10.018

Cited by 52 publications

(35 citation statements)

References 10 publications

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“…Because piperine is distributed inside of the fruit, rather than on the surface, it may be shielded from UV irradiation (Nair, ). Furthermore, the low piperine losses during oven‐drying observed in the present study agree with the results of Nisha, Singhal, and Padit (), who also showed that piperine was stable during heat processing, with 5% losses at temperatures of 50, 70, and 90 °C. Thus, the solar‐ and oven‐drying conditions used in the present study are suitable to retain the pungency of hihatsumodoki fruits.…”

Section: Resultssupporting

confidence: 92%

Effects of solar‐ and oven‐drying on physicochemical and antioxidant characteristics of hihatsumodoki ( Piper retrofractum Vahl) fruit

Takahashi

Ohshiro

Ohno

et al. 2017

J Food Process Preserv

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The physicochemical and antioxidant properties of whole hihatsumodoki (Piper retrofractum Vahl) pepper fruits were evaluated before and after solar‐ and oven‐drying. Desirable dry matter (24% relative mass) and aw (0.50) values were obtained after solar‐drying for 18 hr, and oven‐drying for 24, 6, and 4 hr at 50, 70, and 90 °C, respectively. The color parameters (Hunter a* and b* values) of the fruits were affected by their drying conditions. Principal component analysis was used to determine suitable drying conditions to obtain dried pepper fruits with desirable food and color properties. The piperine contents of the dried pepper fruits were maintained under all of the drying conditions tested. However, solar‐drying for 18 hr and oven‐drying at 90 °C for 6 hr resulted in significant reductions in their total phenol contents and DPPH radical scavenging activities. The results of this study may be useful for optimizing the drying of whole hihatsumodoki fruits. Practical applications This work aimed to study the effects of solar‐ and oven‐drying processes on the physicochemical properties of an economically important species of pepper fruits, hihatsumodoki. A range of drying conditions was examined, and the optimal conditions were determined to maintain pungency and antioxidant activity while achieving a sufficiently low water activity to prevent microbial growth and spoilage. The present study serves as an important work in providing insights into how the thermal and UV stabilities of piperine and phenolic compounds in hihatsumodoki pepper fruits affect the physicochemical and antioxidant properties when the fruits are subjected to different drying conditions. The work described in this paper will be of use to a wide range of readers interested in optimizing drying processes based on experimental data, and may be applicable to a variety of Piperaceae.

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Section: Resultssupporting

confidence: 92%

Effects of solar‐ and oven‐drying on physicochemical and antioxidant characteristics of hihatsumodoki ( Piper retrofractum Vahl) fruit

Takahashi

Ohshiro

Ohno

et al. 2017

J Food Process Preserv

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“…Piperine, the alkaloid contributing to the pungency of black pepper, was determined by the modified method of Fagen et al (1955) and Nisha et al (2009). The ground film sample (0.7 g) was mixed with chloroform and final volume was adjusted to 25 mL in a volumetric flask.…”

Section: Chemical Propertiesmentioning

confidence: 99%

Properties and storage stability of whey protein edible film with spice powders

et al. 2016

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The impact of spice powders on physical, mechanical, thermal and barrier properties, and on storage stability, of whey protein isolate (WPI)-based films was determined. Films with added spices were prepared from casting solution containing 10 % (w/w) heat-denatured WPI, glycerol (WPI:glycerol of 3:2 w/w), sodium chloride (0.4 g/100 g solution), garlic and pepper powders (B3 g each/100 g solution). Water activity (a w ) of all films was 0.53-0.57. Addition of spice powders increased thickness, darkness and yellowness of the WPI films. Films with added spices had lower tensile strength (TS), percent elongation (%E), and melting enthalpy of WPI matrices, but possessed higher water vapor permeability (WVP) than WPI film without sodium chloride and spices. The WPI film containing highest amount of garlic powder and lowest amount of pepper powder was selected for storage tests at 25-45°C. Storage for up to 49 days resulted in reduced a w and %E, increased TS, and color changes at 35 and 45°C, with few changes at 25°C. However, film WVP and OP were not affected by storage conditions after 7 days storage. Active ingredients decreased over time with up to 81 % allicin and 37 % piperine retained in the film matrix after 47 days storage.

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“…Black pepper (Piper nigrum L.) is one of the most commonly used one in cuisines. It is declared that black pepper, the king of spices or even as black gold, is one of the oldest and worlds most important spices (Nisha, Singhal, & Pandit, 2009).…”

Section: Introductionmentioning

confidence: 99%