Abstract
Different food operations have been intensified through assisting them by instant controlled pressure drop DIC treatment. Such processes should be defined in order to preserve the main nutritional and sensorial contents of the raw material. The present paper is dedicated to study the evolution of the main bioactive compounds (total phenolics and flavonoids) and functional properties such as the antioxidant activity of processed samples in the case of Green “Poblano” Pepper (Capsicum annuum L.). Results issued from DIC-assisted hot air drying, and DIC-assisted freezing, allowed to identifying the impact of DIC studied operating parameters, which were the saturated steam pressure and the processing time, and the best DIC treatment correlated with the considered operation.
Highlights
Pepper is derived from a Greek word originally used for black and white pepper, but subsequently applied to genera belonging to seven different families, all of which have pungent fruits or seeds
Results issued from DIC-assisted hot air drying, and DIC-assisted freezing, allowed to identifying the impact of DIC studied operating parameters, which were the saturated steam pressure and the processing time, and the best DIC treatment correlated with the considered operation
Fresh diced Poblano Peppers were divided into three parts, 1) Raw Material (RM); 2) Drying and 3) Traditional Freezing (TF)
Summary
Pepper is derived from a Greek word originally used for black and white pepper, but subsequently applied to genera belonging to seven different families, all of which have pungent fruits or seeds. The bell peppers, paprikas and pimientos, together with most of the Mexican chillies, are all included in C. annuum. This is the most widespread and economically important cultivated species of all the Capsicum [1]. The pepper (Capsicum annuum, L.) is highly appreciated for its flavor, color, pungency, taste, aroma, and for its physiological and pharmaceutical uses [2]. Pepper is an excellent source of phytochemicals and essential nutrients such as ascorbic acid, capsaicinoids, flavonoids, phenolic compounds, carotenoids, etc. It is very important to study food processing techniques in terms of their ability to preserve the natural bioactive molecules of pepper
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