Chili Powder Research Articles

Bon Cabai Sebagai Alternatif Produk Olahan Cabai dan Peningkatan Pendapatan Petani di Saat Pandemi Covid-19

Chili is a widely cultivated plant by farmers in the Ngentak sub-village, Seloharjo Village, Pundong District, Bantul Regency, Special Region of Yogyakarta. In general, chili is sold as a fresh product or utilized for daily consumption. However, chili price fluctuation, especially during the harvest season and exacerbated by the Covid-19 pandemic, sometimes causes farmers to experience losses since there is a limited alternative of chili processed products. This community service aims to find an alternative of chili processed products to increase the added value of chili and as an alternative to increasing farmers' income during a pandemic. The methods used are survey, observation, and training. The result of this community service program is the development of processed chili products in the form of chili powder which can be an alternative to processed chili-based products when the chili price falls. This activity involves the Women Farmers Group as well as enlivens the group activities. Besides being an alternative to processed chili products, the development of this chili powder product can also be part of an effort to increase farmers' income, especially during a pandemic.

Crop Protection Practices in Traditional Agriculture in mid-hills of Western Nepal: A Case of Palpa and Gulmi District

A field survey was conducted in two districts­­ of western hills of Nepal during July-August, 2020 to study about the practices of traditional methods of horticultural crop disease management. A total of 125 farmers, 10 traders, 5 agro-vets, and 3 plant clinical doctors from four local bodies of two districts; Palpa and Gulmi, were selected for the interviews which employed a pretested questionnaire. Descriptive statistics were used to analyze the data. Almost half of the farmers interviewed (48%) were found to have an average level of knowledge regarding the application of indigenous methods. Mixture of kerosene and ash, mugwort solution, plant residues, bovine dung and urine, chilli powder, papaya leaves, onion mixed with garlic, etc. were popular as traditional techniques to effective control of disease and pest. Scaling technique used in this study showed the lack of indigenous information as the most serious constraint in adoption of traditional means, followed by lack of advertisement, poor social perception of farmers, and weak cooperation among social and agricultural scientists. The study recommended that documentation and scientific validation of indigenous means and support from government and extension agents are necessary to encourage farmers using traditional means. This study examines traditional diseases/pests control strategies implemented by the ancients and presently adopted in ongoing practices.
 Int. J. Appl. Sci. Biotechnol. Vol 9(2): 138-151.

Classification of chili powder (Capsicum annuum L.) antioxidant activity based on near infrared spectra

Testing the antioxidant activity of chili powder is often destructive; these methods are expensive, complicated, and lengthy analysis time. Meanwhile, information on antioxidant activity is needed by the industry to determine its quality class in rapid and uncomplicated handling. Therefore, this study was aimed to measure the antioxidant activity of chili powder and classify it into three quality classes, namely high, medium, and low, using Near Infrared (NIR) spectroscopy at spectral wavelengths of 1000-2500 nm and combined with chemometric techniques. The antioxidant activity of the sample was evaluated using the DPPH assay. Processing of the data started with outlier detection using Hotelling's T2 , then confirmed using leverage analysis and influence plot. The data were then processed with Smoothing-Savitzky Golay, SNV, and De-Trending. Principal Component Analysis (PCA) was performed for classifying the samples, which were validated with full crossvalidation. The results showed that the antioxidant activity was detected at a range of 1395 - 2390 nm. De-Trending was the best pre-treatment that successfully classified the low and high levels of antioxidant activity with a success rate of 100% and classified a medium level of antioxidant activity with a success rate of 96.97%.

Highly Selective and Sensitive Benzimidazole Based Bifunctional Sensor for Targeting Inedible Azo Dyes in Red Chilli, Red Food Color, Turmeric Powder, and Cu(Ii) in Coconut Water.

In this study, a simple Benzimidazole based bifunctional chemosensor 4-(2-(3,4-dimethoxyphenyl)-1H-benzo[d]imidazol-6-yl) benzene-1,2-diamine, L was synthesized and characterized. The sensor proved to be selective and sensitive towards detecting banned azo dyes Sudan Dye I, II, and Metanil Yellow via fluorescence turn-off response. The proposed mechanism of fluorescence quenching was the inner filter effect. LODs for Sudan I, II, and Metanil Yellow were found to be 0.009µM, 0.012µM, and 0.0073µM, respectively. The developed chemosensor also showed a colorimetric response towards Cu (II) ions via an apparent color change from yellow to pink. LOD for Cu (II) ions was found to be 1.2µM. The synthesized benzimidazole based bifunctional chemosensor was adequately tested to determine Sudan I in Red chili powder and red Food color samples, Metanil yellow in turmeric powder, and Cu(II) packaged coconut water.

EFFECTS OF DRYING METHODS ON PHYSICO-CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF TORPEDO SCAD (Megalaspis cordyla)

Generally, fish are unhygienically sun dried, which causes the considerable reduction of quality and safety of the product. The effects of drying methods on physico-chemical, microbiological, and sensory properties of Megalaspis cordyla were investigated. Fish were dried using traditional (without pre-treatment), improved (treated with 5% salt solution), improved-TC (treated with 5% salt solution and rubbed with turmeric and chili powder) and solar tunnel (treated with 5% salt solution) drying methods. Sensory evaluation revealed that solar-dried products showed comparatively better quality than the products produced by other drying methods. Rehydration ability of solar dried products was comparatively higher than other dried products. Moisture content of dried M. cordyla was ranged from 16.28% to 21.30%. However, no significant (p > 0.05) variation was found in protein, lipid and ash content on dry matter basis. Significantly (p < 0.05) the lowest peroxide value, acid value and carbonyl value were observed in solar dried products. In contrast, comparatively higher amount of PUFAs were found in solar dried products followed by improved, improved-TC and traditionally produced dried fish. The aerobic plate count of dried M. cordyla varied between 2.04 log CFU/g and 5.71 log CFU/g. Results of this study suggested that the dried fish produced by solar tunnel drying method showed comparatively better quality than other drying methods for the consumer’s safety.

Hyperspectral imaging-based unsupervised adulterated red chili content transformation for classification: Identification of red chili adulterants

Preserving red-chili quality is of utmost importance in which the authorities demand quality techniques to detect, classify, and prevent it from impurities. For example, salt, wheat flour, wheat bran, and rice bran contamination in grounded red chili, which though are food items, are a serious threat to the people who are allergic to such items. Therefore, this work presents the feasibility of utilizing Visible and Near Infrared (VNIR) Hyperspectral Imaging (HSI) to detect and classify such adulterants in grounded red chili. This study, for the very first time, proposes a novel approach to annotate the grounded red chili samples using a clustering mechanism at a 550 nm wavelength spectral response due to its dark appearance at a specified wavelength. Later the spectral samples are classified into pure or adulterated using one-class SVM. The classification performance achieves 99% in the case of pure adulterants and/or red chili whereas 85% for adulterated samples. We further investigate that the single classification model is enough to detect adulterants in red chili powder compared to cascading multiple PLS regression models.

Chilli powder and resistance: Mirch Masala, Shaheen Bagh, and the politics of space

My article looks at the events around Shaheen Bagh through the frame of the 1987 Hindi feature film Mirch Masala and analyses the politics of space and gender in both. In late 2019–early 2020, elderly women of Shaheen Bagh, a Muslim ‘ghetto’ in south New Delhi, staged an unprecedented protest against the contentious Citizenship (Amendment) Act, 2019 (CAA). These women had never before been politically active, nor had any support from political or social organisations. However, their protest soon captured the imagination of not only other Indians but also the world. The peaceful sit-in, which survived repeated vilification, attacks, and even a communal riot, created for the first time a significant challenge to the Hindu majoritarian philosophy of Prime Minister Narendra Modi’s Bharatiya Janata Party (BJP) and its parent organisation, the Rashtriya Swayamsevak Sangh (RSS). In March 2020, as the country went into a lockdown, the government finally managed to evacuate the protestors, but as several commentators have argued, Shaheen Bagh had ceased to be a geographical site and had become a reimagination of the nation itself. Mirch Masala, set in a village in western India in the 1940s, is considered to be one of the first feminist Hindi films. The narrative of the film revolves around a resistance set up by some of the village women against the local colonial official’s lecherous desires for one of them. While there are obviously significant differences between the narrative of the film and the real-life protest, both allow us to study gendered spaces and reimaginations of citizenships.

Preparation of new hydrophobic deep eutectic solvents and their application in dispersive liquid–liquid microextraction of Sudan dyes from food samples

In this work, a new generation of hydrophobic deep eutectic solvents (DESs) was prepared using eugenol (as hydrogen bond donor) and benzyltriethylammonium bromide, benzyltributylammonium bromide, benzyltriethylammonium chloride and benzyltributylammonium chloride (as hydrogen bond acceptor) in different molar ratios. These DESs were applied to vortex-assisted dispersive liquid-liquid microextraction of Sudan dyes from food samples, followed by high-performance liquid chromatographic determination. The influencing parameters, including the type of DES, amount of DES, extraction time, solution pH and salt addition, were investigated and optimized. Under the optimized conditions, a linear range of 2-1000ngmL-1 with determination coefficients of <0.999 was obtained. Limits of detection and limits of quantification were in the range of 0.5 to 1ngmL-1 and 2 to 3ngmL-1, respectively. The proposed method was successfully used in the determination of Sudan dyes in chili sauce, chili powder and ketchup, and satisfactory recoveries of between 89.9 and 119.3% were obtained, with relative standard deviations in the range of 0.1-6.8%. The proposed method is simple, green and efficient, and can be applied to determine Sudan dyes in complex matrices.

Evaluation of Different Sudan Dyes in Egyptian Food Samples Utilizing Liquid Chromatography/Tandem Mass Spectrometry

A sensitive and a precise method was developed for the quantification of different Sudan dyes in some Egyptian food samples. They were analyzed utilizing two-fragment ion transition under multiple reaction monitoring (MRM) mode. Separation was carried out on Kinetex 2.6u C18 100 A (75 mm × 4.6 mm) phenomenex using isocratic elution with 10:90% water and acetonitrile containing 2.0 mmol/L ammonium formate and 0.2% formic acid. The validation parameters were obtained and verified. The linearity was 0.2–10.0 ng/mL with r2 > 0.9975. LOD and LOQ were 0.06 and 0.19 ng/mL, respectively, for Sudan (I, II) whereas they were 0.07 and 0.23 ng/mL, respectively, for Sudan (III and IV), and Sudan orange G. Recoveries are ranged from 78.79 to 110.49%. The method has been successfully applied for the quantification of these dyes in 60 food samples such as spices, chili powder, turmeric, paprika, and curry. The results show that about 55% of the randomly selected food samples were adulterated with the banned dyes.

Isotherm moisture sorption of composite desiccant made from rice husk biomass

The behavior of isotherm moisture sorption form rice husk-CaCl2 composite desiccants was studied. The desiccant composite in various treatments was tested for its isotherm sorption using gravimetric method. Saturated solution of LiCl, CH3COOK, MgCl, K2CO3, NaBr, NaNO2, NaCl, KCl, and K2SO4 were used to obtain the moisture of 11 %, 22 %, 32 %, 44 %, 56 %, 64 %, 75 %, 84 % and 97 %. Water activity produced from these saturated salt solutions was measured using aw meter. The equilibrium moisture data was then fitted into several isothermal equation models that have been used and tested in several literature including the model of Courie, Oswin and Chen Clayton. This rice husk composite desiccant had exposed a J shape curve of equilibrium water content with a boundary zone A of aw 0.2 and zone B of aw 0.67. Based on the isothermic absorption curve, the Oswin equation model was able to predict the results of research with R2 of 0.96, 0.89 and 0.97, respectively for temperature of 30, 40 and 50°C. This rice husk desiccant was able to absorb water vapor at low RH. It means that this desiccant is promising to be used for low water content or hygroscopic product such as flour based product, food flavor powder, chili powder, palm sugar and other products.

Smart Phone Camera based Weighing Scale for Kitchens in Household Applications

Measurement of physical variables is the most important task in manufacturing, production and trading of each and every produce. E.g. our clothes cannot be stitched properly without taking bodily measurements by a tailor. Household furniture if produced oversize cannot be brought inside homes if the measurement’s of door at entry was not considered in prior. Kitchen food cooked by every fellow Indian sisters, mothers, and daughters can produce some mouthwatering tastes, only if all cooking ingredients were mixed in the right proportion’s, else many have experienced the odds, with special attention to salt, sugar, chili powder, turmeric powder, and other spices. Cooking food is an art and science both and the ingredients to be added in proportion are measured in prior using tools such as measuring spoons, cups and sometimes using weighing scales. Often measurements are carried with confidence of eyes and hands without use of tools, with special attention if one does not have a measuring tool. Not many have access to measuring scales in our society. However it is estimated that 60 % of people in India have access to Smart Phones. Modern Smart Phones are built using at least a 10’s of sensors, among which the Camera is the most popular. A modest weight measuring device can be developed based on very simple algorithms from the wide spectrum of image processing tools. This paper attempts to discuss the use of smart phones to quantify (estimate) the weight of at least one cooking ingredient used in every household. The same device can be used to estimate to identify the quality of the same ingredient in terms of size, color, nutrition, etc.

Oral irritation in patients with chemosensory dysfunction

AbstractIntroductionEvidence accumulates to support the interaction among gustatory, olfactory and trigeminal sensations. While olfactory dysfunction is associated with impaired taste or intranasal trigeminal perception, less is known about the perception of oral irritative intensity among patients with olfactory or gustatory dysfunctions.Method148 patients with olfactory and/or gustatory dysfunctions received oral administration of chili powder samples with varied irritation levels, and rated the oral irritation intensity on an 11‐point scale. Gustatory sensitivity was assessed using the ‘Taste Strips’ test among a subset of the patients (N = 25). Other variables including the aetiology of disease and a frequency of spicy food consumption were also recorded for exploratory analyses.ResultsParticipants with anosmia rated oral irritations of chili powder significantly less than participants with normosmia. In the subsample, a positive correlation was observed between the individual scores of the ‘Taste Strips’ test and ratings of oral irritation intensity at the highest level of chili powder test. There were no effects of age, aetiology, subjective ratings of sensitivity to spicy food or frequency of spicy food consumption with respect to oral irritation intensity of chili powder samples.ConclusionThe current results showed reduced oral irritation intensity among patients with severe olfactory loss. Impaired oral irritative perception among these participants may be related to disturbed central nervous interactions between the various sensory systems involved in flavour perception.

Investigating the Use of Ultraviolet Light Emitting Diodes (UV-LEDs) for the Inactivation of Bacteria in Powdered Food Ingredients.

The addition of contaminated powdered spices and seasonings to finished products which do not undergo further processing represents a significant concern for food manufacturers. To reduce the incidence of bacterial contamination, seasoning ingredients should be subjected to a decontamination process. Ultraviolet light emitting diodes (UV-LEDs) have been suggested as an alternative to UV lamps for reducing the microbial load of foods, due to their increasing efficiency, robustness and decreasing cost. In this study, we investigated the efficacy of UV-LED devices for the inactivation of four bacteria (Listeria monocytogenes, Escherichia coli, Bacillus subtilis and Salmonella Typhimurium) on a plastic surface and in four powdered seasoning ingredients (onion powder, garlic powder, cheese and onion powder and chilli powder). Surface inactivation experiments with UV mercury lamps, UVC-LEDs and UVA-LEDs emitting at wavelengths of 254 nm, 270 nm and 365 nm, respectively, revealed that treatment with UVC-LEDs were comparable to, or better than those observed using the mercury lamp. Bacterial reductions in the seasoning powders with UVC-LEDs were less than in the surface inactivation experiments, but significant reductions of 0.75–3 log10 colony forming units (CFU) were obtained following longer (40 s) UVC-LED exposure times. Inactivation kinetics were generally nonlinear, and a comparison of the predictive models highlighted that microbial inactivation was dependent on the combination of powder and microorganism. This study is the first to report on the efficacy of UV-LEDs for the inactivation of several different bacterial species in a variety of powdered ingredients, highlighting the potential of the technology as an alternative to the traditional UV lamps used in the food industry.

Fabrication of SERS-active Au@Au@Ag double shell nanoparticles for low-abundance pigment detection

Au@Au@Ag double shell nanoparticles were fabricated and characterized using TEM, STEM-mapping and UV-Vis methods. Using crystal violet as Raman probe, the surface-enhanced Raman scattering (SERS) activity of the as-prepared Au@Au@Ag nanoparticles was studied by comparing to Au, Au@Ag and Au@Au core-shell nanoparticles which were prepared by the same methods. Moreover, it can be found that the SERS activity was enhanced obviously by introduction of NaCl and the concentrations of NaCl played a key role in SERS detection. With an appropriate concentration of NaCl, the limit of detection as low as 10−10 mol/L crystal violet can be achieved. The possible enhanced mechanism was also discussed. Furthermore, with simple sample pretreatment, the detection limit of 5 µg/g Rhodamine B (RhB) in chili powders can be achieved. The results highlight the potential utility of Au@Au@Ag for detection of illegal food additives with low concentrations.

Comparative study on animal and vegetable fat as effective palate cleanser of spiciness

Fat based palate cleanser used to overcome spicy intensity on the tongue papillae TRPV1 receptor. In this study, the effectiveness of milk as an animal fat-based palate cleanser was compared to vegetable fat based palate cleansers such as coconut milk and soymilk. Temporal dominance of sensations (TDS) was applied to monitor the effectiveness of palate cleanser (milk, coconut milk, and soy milk) on three different concentrations of chili powder (0.2%; 0.4%, and 0.6%). The study involved 12 intensively trained panellists. It was observed that coconut milk tended to be more effective than those of milk and soy milk in 0.2% and 0.4% chili powder concentration (P-value < 0.05). Further confirmation suggests that at a lower concentration of spiciness, protein involves cleansing sensation, while at higher concentration, it is more dominant by fat in conjunction with protein contribution.

Front-face synchronous fluorescence spectroscopy for rapid and non-destructive determination of free capsanthin, the predominant carotenoid in chili (Capsicum annuum L.) powders based on aggregation-induced emission

Capsanthin is the major natural carotenoid pigment in red chili pepper possessing important bioactivity. Its conventional determination method is high performance liquid chromatography (HPLC) with complex and tedious sample pretreatment. In this study, synchronous front-face fluorescence spectroscopy (FFFS) was applied for the fast and non-invasive detection of free capsanthin in chili powders. Although capsanthin was only weak fluorescent in solution state, it showed strong fluorescence in two separated regions in front-face geometry which could also be clearly observed in chili powders. The mechanisms of these emissions are revealed to be aggregation-induced emission (AIE) and J-aggregate formation (JAF). The free capsanthin in 85 chili powder samples were determined by HPLC as in the range of 0.6–3.0 mg/g. The total synchronous FFFS spectra of these samples were scanned. Simple first-order models were built by partial least square regression (PLSR), and were validated by 5-fold cross-validation and external validation. The coefficients of determination (R2) were higher than 0.9, and the root mean square errors (RMSE) were less than 0.2 mg/g. The relative error of prediction (REP) was 9.9%, and the residual predictive deviation (RPD) was 3.7. The method was applied for the estimation of free capsanthin in several real-world samples with satisfactory analytical results. The average relative error to HPLC reference values was −11.8%.

Preparation and analgesic activity test of Capsicum frutescens oleoresin

Capsaicin is an alkaloid in capsaicinoids group known as a spicy flavour ingredient in chilies and some pungent foods. Recently, capsaicin has been used not only as an additive in food but also as a medicine like analgesic, anticancer, and antidiabetic drug due to its’ pharmacological properties. In this study, capsicum oleoresin was extracted via heating chili powder, Capsicum frutescens (L.), with ethanol 80% at 70 °C in 120 minutes, then the extract was solvent evaporated in low pressure. Capsaicin was determined by thin-layer chromatography (TLC) and qualified by high-performance liquid chromatography (HPLC) method. Finally, the analgesic activity of capsicum oleoresin was tested on mice. The results show that capsicum oleoresin extracted from 2 kilograms of capsicum powder was 368.84 grams with 2.84% capsaicin. The central analgesic and peripheral analgesic effects of capsicum oleoresin were 90 minutes and 10-15 minutes after treatment, respectively.

Comparative Analysis of Crude Protein, Total Phenolic and Antioxidant Contents of Raw and Commercially Packed Turmeric and Red Chilies

Background: Turmeric and red chili are the common spices used for cuisine preparation in Bangladesh. Commercially packed turmeric and red chili might have decreased nutrient contents compared to raw turmeric and red chili.&#x0D; Aims: The study aimed to compare some of the nutrient values between the commercially packed and raw turmeric and red chili.&#x0D; Methods: Commercially packed turmeric and red chili with different brand names (Radhuni, Tiger and Pran) and in raw turmeric and red chili were purchased from local market. Proximate analyses - dry matter (DM), crude protein (CP), crude fiber (CF) and mineral contents were performed. The total phenolics and total tannin contents were determined using appropriate methods.&#x0D; Results: The proximate analysis results showed that both Radhuni (97.56 mg/g) and Tiger (97.28 mg/g) turmeric revealed significantly higher content of DM (p&lt;0.001). No notable difference was observed in CP value. Crude fiber value displayed significantly highest value (p&lt;0.001) in Tiger brand (4.96 mg/g) and the lowest in Radhuni brand (1.76 mg/g). Mineral content was significantly (p&lt;0.05) highest in raw turmeric (9.97 mg/g). A significantly higher amount (p&lt;0.001) of DM in packed chili was recorded. Tiger chili contained significantly higher amount of CP (6.02 mg/g) and CF (9.31 mg/g) while Radhuni contained the lower amount of CP (4.81 mg/g) and CF (2.48 mg/g). Raw chili had significantly higher amount of ash (13.24 mg/g). Examination revealed significant level (p&lt;0.001) of total phenolics in acetone extracts of Tiger turmeric and chili powder. Significant amount of tannin was found in raw turmeric (33.89 µg/g; p&lt;0.005); however, Pran brand of turmeric had the lowest amount of tannin (9.53 µg/g). Tannin content recorded in red chili was significantly (p&lt;0.001) higher in commercially packed Tiger brand which was 16.57 µg/g compared to raw red chili (3.315 µg/g). Antioxidant analysis showed higher antioxidant activity in both raw turmeric and red chili powder.&#x0D; Conclusion: Tiger brand turmeric ensures the standard moisture, fiber and protein contents as well as the amount of phenolics and tannin.

Superhydrophobic/Superoleophilic Polyacrylonitrile/Ag Aerogels for the High Efficient Oil/Water Separation and Sensitive Detection of Low‐Concentration Oily Sudan Dyes

AbstractThe detection of low‐concentration oily pollutants, especially when in oil/water mixtures or real food matrix, still faces great challenges. Integrating adsorption and plasmonic hot‐spot on single material will be an efficient method for ultra‐sensitively detecting oily dyes or contaminants in oil/water mixtures via surface‐enhanced Raman scattering. Herein, the superhydrophobic/superoleophilic polyacrylonitrile (PAN)/Ag aerogels which can quickly absorb and detect low‐concentration oily dyes in oil/water mixtures are successfully fabricated. In order to solve the contradiction that abundant hydrophilic‐Ag nanoparticles are adverse to the superhydrophobicity of substrate but in favor of Raman signals, the superhydrophobic/superoleophilic PAN/Ag aerogels are prepared through two steps: substrate‐seeding and secondary‐growth. The lowest detection concentration of 10−12 m for oil‐soluble Sudan III in oil/water mixtures is achieved by using PAN/overgrown Ag (PAN/O‐Ag) nanofibrous aerogels as absorbent, which is superior to most of reported materials. Moreover, a detection limit of 0.1 ppm of Sudan III spiked in chilli powder is obtained using PAN/O‐Ag aerogels.

Heterologous immunoassay strategy for enhancing detection sensitivity of banned dye rhodamine B in fraudulent food

BackgroundThe high quality of antibody (Ab) is critical for an immunoassay; usually, an Ab with low affinity is often regarded as a “bad” one in the immunoassay development. How to use a “bad” Ab to develop a highly sensitive immunoassay is still a huge challenge.MethodsIn this study, a heterologous immunoassay strategy was designed to enhance the sensitivity for the detection of banned dye, rhodamine B (RB), in fraudulent food. The RB Ab could not recognize RB by pairing with homologous coating antigen (Ag). However, the Ab showed unexpected high specificity and sensitivity recognition after being replaced by heterologous coating Ag. Indirect competitive enzyme-linked immunosorbent assay (icELISA) was developed based on the heterologous strategy.ResultsThe detection limit of icELISA for chilli powder, Chinese prickly ash, hot-pot seasoning, and chilli sauce was 0.002 μg/kg, and the recoveries of the four samples ranged from 76.0 to 102.0%, with the coefficient of variation between 3.9 and 18.8%. Parallel experiment for 20 market samples with high-performance liquid chromatography (HPLC) was performed on to confirm the performance of the practical application of the developed icELISA, and the results of the two methods had good correlation. Molecular modeling inferred that the carboxyl group of hapten and its exposure level played an important role in the hapten-Ab recognition.ConclusionsThe proposed icELISA can be used for the surveillance screening of RB in a range of seasoning foods, and the heterologous strategy is an effective approach to enhance the sensitivity in an immunoassay.