Effect of Packaging Materials, Storage Methods, and Durations on the Functional Quality of the Red Hot Pepper (Capsicum annum L.) Powder

Two experiments were conducted to study the effects of red pepper (Capsicum frutescens) powder or red pepper pigment on the performance and egg yolk color of laying hens. In Exp. 1, 210, thirty-wk old, Hy-line Brown laying hens were fed one of seven diets containing 0.3, 0.6, 1.2, 2.0, 4.8 or 9.6 ppm red pepper pigment or 0.3 ppm carophyll red. Each diet was fed to three replicate batteries of hens with each battery consisting of a row of five cages of hens with two hens per cage (n = 3). In Exp. 2, 180, thirty-wk old, Hyline Brown laying hens, housed similarly to those in Exp. 1, were fed an unsupplemented basal diet as well as treatments in which the basal diet was supplemented with 0.8% red pepper powder processed in a laboratory blender to an average particle size of 300 μm, 0.8% red pepper powder processed as a super fine powder with a vibrational mill (44 μm) and finally 0.8% red pepper powder processed as a super fine powder with a vibrational mill but mixed with 5% Na2CO3 either before or after grinding. A diet supplemented with 0.3 ppm carophyll red pigment was also included (n = 3). In both experiments, hens were fed the red pepper powder or pigment for 14 days. After feeding of the powder or pigment was terminated, all hens were fed the basal diet for eight more days to determine if the dietary treatments had any residual effects. In Exp. 1, there were no differences in egg-laying performance, feed consumption or feed conversion ratio due to inclusion of red pepper pigment in the diet. Average egg weight was higher (p<0.05) for birds fed 1.2, 2.4 or 9.6 ppm red pepper pigment than for birds fed the diet containing 0.3 ppm red pepper pigment. On d 14, egg color scores increased linearly as the level of red pepper pigment in the diet increased. In Exp. 2, feeding red pepper powder did not affect egg-laying performance, feed consumption or feed conversion ratio (p>0.05). However, compared with the control group, supplementation with all of the red pepper powder treatments increased egg weight (p<0.05). All the red pepper powder treatments also increased (p<0.05) the yolk color score compared with the control. The results of the present study suggest that both red pepper powder and pigment are effective feed additives for improving egg yolk color for laying hens.

본 연구에서는 건조방법에 따른 고춧가루의 품질 변화를 비교하기 위하여 한 가지 품종의 고추를 PE House 건조,열풍건조, 원적외선 방법을 이용하여 건조한 다음, 건조조건별로 고춧가루의 수분함량 변화, pH, ASTA value 및 capsaicinoids와 vitamin C의 함량을 조사하였다. 건조 후 고춧<BR>가루의 수분함량은 12.05∼14.01% 함유한 것으로 나타났으며, pH는 건조 전 생고추인 4.93보다 다소 높은 5.00∼5.54를 나타내었다. 고춧가루의 매운맛을 나타내는 총 capsaicinoids의 함량은 PE House 건조에서 224.40 mg/100 g으로 가장 높게 나타났으며, 열풍 70oC 건조에서 191.87 mg/100g으로 가장 낮게 나타났다. 하지만 건조방법에 따른 capsaicinoids 함량이 유의적 차이를 보이지 않았기 때문에, 매운맛 함량의 변화는 큰 차이를 나타내지 않았다. 고춧가루의 대표적 항산화제인 vitamin C 함량은 다른 건조방법 및 조건에 비해 PE House, 열풍 60oC과 원적외선 60oC에서 596.60∼648.31 mg/100 g으로 높은 수준의 함량을 나타내었다. 소비자가 고춧가루를 선택하는데 중요한 요소로 작용하는 ASTA value는 126.68∼156.77로 건조방법 및 조건에 따른 유의적 차이를 나타내지 않았다. 따라서 고추의 건조방법 및 조건을 낮은 온도 조건에서의 열풍, 원적외선 건조방법으로 결정한다면 고춧가루의 vitamin C의 손실을 최소화하고 PE House 건조에 비해 신속하며 오염을 예방하는 고품질의 고춧가루 제품을 생산할 수 있을 것으로 생각된다.

Storage stability of pepper (Capsicum annuum L.) powder packaged using 2 different film pouches of Ny/PE and PET/Al/PE inserted with moisture absorbent and oxygen scavenger was investigated during storage at 25°C for 5months and at 40°C for 14days. The moisture content of red pepper powder did not change significantly in PET/Al/PE packaging but decreased significantly in Ny/PE packaging after the abuse of storage temperature. The color of red pepper powder was quite stable in all packaging treatments. Other quality characteristics of all packaged pepper powder, including microbial cell count, capsaicinoids, ascorbic acid, and free sugar content, were also maintained near their initial levels with no appreciable changes during storage. Red pepper powder with a moisture content of 13-14% and packaged with a film with high gas-barrier properties can be stored for more than 5months even if there is an unexpected temperature abuse during storage.

Red pepper (Capsicum annuum L.) is one of the major spices consumed globally, recognized for its aroma and nutrient properties, and it has a major economic value for high producing countries. However, characterization of its techno-functional properties and in-depth understanding of oxidative stability is needed to produce food of high quality and stability. Thus, this work focused on the chemical, functional, thermal, oxidative stability and rheological properties of red pepper powder and paste. Experiment was designed in a Completely Randomized Design (CRD) fashion. The red pepper powder contained 14.50 g/100 g, 44.00 g/100 g and 7.57 g/100 g of crude fat, crude fiber and ash, respectively. The concentration of total phenols, carotenoids and antioxidants activity of the powder were 1.04 g GAE/100 g, 374 mg βc/100 g and 38.61 μmol TE/g, respectively. Functional properties showed lower bulk density (395.1 kg/m3) and higher tapped density (583.4 kg/m3) indicating the higher compressibility of the powder. In contrast, Hausner ratio (1.48), Carr’s index (32%) and angle of repose (45°) indicated poor flowability of the powder. Particle size distribution also indicated that the volume weighted mean values D[4,3] of the powder and paste were 262.20 and 201.46, respectively. Emulsifying capacity of the powder was 47.5%. Oil and water absorption capacities varied from 1.41 to 1.73 and 0.86 to 2.29 g/g of initial weight, respectively. Higher glass transition temperature was observed for the powder (62.54°C) than the paste (45.64°C). The induction period indicated that red pepper was more stable against oxidation in powder (5.2 h) than in the paste form (3.2 h). Rheological analysis revealed that the paste exhibited shear-thinning behavior. Overall, understanding of the properties of red pepper could contribute to enhance quality.

Purpose: The aim of this study was to develop a technique for the non-destructive and rapid prediction of the moisture content in red pepper powder using near-infrared (NIR) spectroscopy and a partial least squares regression (PLSR) model. Methods: Three red pepper powder products were separated into three groups based on their particle sizes using a standard sieve. Each product was prepared, and the expected moisture content range was divided into six or seven levels from 3 to 21% wb with 3% wb intervals. The NIR reflectance spectra acquired in the wavelength range from 1,100 to 2,300 nm were used for the development of prediction models of the moisture content in red pepper powder. Results: The values of <TEX>$R{_V}{^2}$</TEX>, SEP, and RPD for the best PLSR model to predict the moisture content in red pepper powders of varying particle sizes below 1.4 mm were 0.990, <TEX>${\pm}0.487%$</TEX> wb, and 10.00, respectively. Conclusions: These results demonstrated that NIR spectroscopy and a PLSR model could be useful techniques for measuring rapidly and non-destructively the moisture content in red pepper powder.

The impact of pulsed light (PL) treatment on naturally occurring microorganisms, mycotoxins, and on physicochemical properties in red pepper powder was investigated. Powder samples were exposed to different PL treatments up to 61 pulses, with fluence ranging from 1.0 to 9.1 J/cm2. The highest fluence applied (9.1 J/cm2, 61 pulses, 20 s) resulted in 2.7, 3.1, and 4.1 log CFU/g reduction of yeasts, molds, and total plate counts (TPC), where initial microbial loads were 4.6, 5.5, and 6.5 log CFU/g, respectively. At the same fluence intensity, a maximum reduction of 67.2, 50.9, and 36.9% of aflatoxin B1 (AFB1), total aflatoxins (AF), and ochratoxin A (OTA) were detected, respectively. Proportional increase in temperature of the samples was observed from the absorbed PL energy, reaching maximum of 59.8°C. The inactivation of investigated microorganisms and mycotoxins followed first‐order kinetics (R2 &gt; 0.95). The fluence intensity at 6.9 and 9.1 J/cm2 did not cause degradation, but rather a significant (p &lt; .05) and apparent increase of total phenols. Total color difference (ΔE*) revealed only “slight differences,” compared to the untreated sample. In conclusion, higher reduction of microbial load and mycotoxins in red pepper powder could be achieved, when higher treatment intensity was applied. This suggests the PL as a potential technology for decontamination of red pepper powder and other spice powders.Practical ApplicationsPulsed light could be used for the decontamination of foods and reduce variety of spoilage and pathogenic microorganisms. Exposure of red pepper powder to different levels of doses proposed in this study demonstrates alternative approaches for microbial inactivation and mycotoxins degradation of the product. Moreover, pulsed light treatment is a young technology using short treatment times with potential feasibility. The technique can be of great interest for the scientific and industrial R&amp;D community dealing with pulsed light technology, microbial, and mycotoxins inactivation kinetics, food safety, and quality control.

"Kimchi" is a world famous fermentated food originating from Korean cuisine. It has many health benefits and in order to systematically understand kimchi, the Korean government has set up the World Institute of Kimchi (WIKIM)--read more about kimchi and WIKIM in this forum article.

This study was carried out to investigate the effects of supplementing layer hen diet with red pepper powder (Capsicum annuum L.) as natural yolk colourant on laying performance, pigmentation of yolk, egg quality and serum immunoglobulin levels. One hundred sixty Super Nick Chick white laying hens at 78 week of age were randomly divided into four dietary groups, each containing supplements of control (commercial diet), red pepper supplementation groups as dose 1, dose 2 and dose 3 at 0.5%, 1.0% and 1.5% level, respectively. A higher hen-day egg production and egg mass, and an efficient feed conversion rate were observed in dose 2 and dose 3 groups. A lower yolk ratio and a higher albumen ratio were linearly observed in dose 2 and dose 3 groups. The darkest yolk colour was observed in dose 3 group with a value of 13.2 of Roche colour fan and 18.8 of redness value. A higher level of IgG was observed for the hens from dose 1 and dose 3 groups. As a conclusion, due to favourable effects for laying performance, quality parameters, yolk pigmentation and immunity, red pepper could be recommended as a natural source for yolk pigmentation.

This study evaluated the quality characteristics of discolored red pepper powder during drying (DRPP) and normal red pepper powder (NRPP), both produced during the drying process in China and Korea. Physicochemical and microbiological qualities were assessed, along with electronic tongue (e-tongue) analysis. The degraded DRPP samples had significantly lower levels of soluble solids, free sugars, and organic acids than those of the normal samples, whereas the pH and capsaicinoid levels were higher. The e-tongue analysis revealed that NRPP samples exhibited higher umami levels, whereas DRPP samples exhibited stronger bitterness. Correlation analysis indicated that increased bitterness in Chinese DRPP may be associated with higher capsaicin levels and pH. Additionally, DRPP exhibited a microbial community that could pose hazards, including genera such as Pantoea, Diaporthe, and Glomerella. This highlights the significance of detecting poor-quality DRPP-mixed red pepper powder to ensure safety and enhance overall taste during distribution.

This research aims to design and fabricate a system to measure the capsaicinoid content of red pepper powder in a non-destructive and rapid method using visible and near infrared spectroscopy (VNIR). The developed system scans a well-leveled powder surface continuously to minimize the influence of the placenta distribution, thus acquiring stable and representative reflectance spectra. The system incorporates flat belts driven by a sample input hopper and stepping motor, a powder surface leveler, charge-coupled device (CCD) image sensor-embedded VNIR spectrometer, fiber optic probe, and tungsten halogen lamp, and an automated reference measuring unit with a reference panel to measure the standard spectrum. The operation program includes device interface, standard reflectivity measurement, and a graphical user interface to measure the capsaicinoid content. A partial least square regression (PLSR) model was developed to predict the capsaicinoid content; 44 red pepper powder samples whose measured capsaicinoid content ranged 13.45–159.48 mg/100 g by per high-performance liquid chromatography (HPLC) and 1242 VNIR absorbance spectra acquired by the pungency measurement system were used. The determination coefficient of validation (RV2) and standard error of prediction (SEP) for the model with the first-order derivative pretreatment method for Korean red pepper powder were 0.8484 and ±13.6388 mg/100 g, respectively.

Purpose: The purpose of this study was to non-destructively and quickly predict the capsaicinoid content of domestic red pepper powders from various areas of Korea using a pungency measurement system in combination with visible and near-infrared (VNIR) spectroscopic techniques. Methods: The reflectance spectra of 149 red pepper powder samples from14 areas of Korea were obtained in the wavelength range of 450-950 nm and partial least squares regression (PLSR) models for the prediction of capsaicinoid content were developed using area models. Results: The determination coefficient of validation (RV2), standard error of prediction (SEP), and residual prediction deviation (RPD) for the capsaicinoid content prediction model for the Namyoungyang area were 0.985, ±2.17 mg/100g, and 7.94, respectively. Conclusions: These results show the possibility of VNIR spectroscopy combined with PLSR models in the non-destructive and facile prediction of capsaicinoid content of red pepper powders from Korea.

Background: The aim of this study is to increase the consumption acceptability of yogurt and to improve its functional properties by using red pepper (Capsicum frutescens L.) powder. Methods: This study analyses yogurt with varying degrees red pepper powder addition (0, 0.2%, 0.5%, 1.5%, 2%). The mixtures were analyzed on days 1, 7 and 15. Result: The antioxidant activity was found between 10.70 and 15.06 mM TE. Total phenolic compounds were between 250.19 and 577.50 mg GAE/kg. Important differences were revealed between the control and yogurts with red pepper powder with respect to total antioxidant activity and phenolic contents characteristics during storage (p less than 0.05). In conclusion, the obtained data can be used for the development of a functional product.

Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes

Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus in red pepper powder using a combination of radio frequency thermal and indirect dielectric barrier discharge plasma non-thermal treatments

The aim of this research was to determine the shelf life of pepper powders derived from cayenne and red pepper fermented spontaneously. The pepper powders packed with plastic sac of HDPE ( High Density Poly Ethelene ) type then predicted their shelf life using acceleration method based on Labuza Aprroach. This research was devided into two stages: a preliminary and the main research; fermentation of pepper, dried of fermented pepper, and pulverization, followed by main research to predict the shelf life fermented pepper powders with accelerated method based on the Labuza equation wich was into derived from data of initial moisture content, critical water content, then determined of sorption isotherm curve, also the parameters supporting to predict of shelf life. Based on the results of sorption isotherm curve, that the lowest value of Mean Relatif Deviation (MRD) indicated the appropriate equation obtained for two peppers (Cayenne and red pepper powders) were Hasley and Caurie equation with value of MRD respectively 4,70 and 2,34. Based on the results of organoleptic test (hedonic test), shows that the aroma was not accepted at 76 days for fermented of cayenne powder and 52 days for fermented of red pepper powder, that indicated the critical water content of pepper powders (0,098 g H2O/g solid for cayenne powder and 0,132 H2O/g solid for red pepper powder). Plotting the value of the water activity (Aw) to equilibrium moisture content obtained from seven chambers with different range of RH (7-90%) acquired sorption isotherm curves for both types of pepper powders. Entering of all the measured parameters (initial moisture content, critical moisture content, permeability plastic sac as packaging, dry weight, and the saturated vapor pressure) into the Labuza equation then acquired the shelf life of fermented cayenne and red pepper powders were 78 days (2,6 months) and 62 days (2,1 months) respectively. Key words : Chili, Fermentation, Acceleration, Labuza DOI : https://doi.org/10.33005/jtp.v11i2.892