A systematic review on fermented chili pepper products: Sensorial quality, health benefits, fermentation microbiomes, and metabolic pathways

Abstract

BackgroundFermented chili pepper products are widely favored by customers for their distinct taste and nutritional properties. The quality of these products is primarily influenced by the growth and metabolism of microbes during the fermentation process. Scope and approachTo gain a deeper insight into the development of diverse quality attributes in fermented chili peppers, this review initially introduces the processing methods used for different fermented chili pepper products. Sensory characteristics, nutritional aspects and dominant microorganisms in these products are then discussed, along with relationships between sensory and nutrient characteristics and microbial activities during fermentation. In addition, the potential metabolism pathways for key compounds were also proposed. Key findings and conclusionCrucial microorganisms, such as lactic acid bacteria and yeasts, play a vital role in the fermentation of chili peppers by breaking down pectin, lipids, proteins, carotenoids, capsaicinoids, and phenolics. This process generates unique aromas, taste-active amino acids, organic acids, colors, and textures, while also producing health-promoting compounds found in fermented chili peppers. Furthermore, this review highlights the significance of standardized production methods and quality control measures for fermented chili pepper products. Emphasis have been placed on elucidating the fundamental mechanisms that contribute to the quality of fermented chili peppers and providing recommendations for further advancements. Ultimately, the knowledge may pave the way for harmonized production procedures, leading to the creation of high-quality fermented chili pepper products and a flourishing market.