Fresh Chili Research Articles

Evaluation of a Sustainable Production of Encapsulated Chili Pepper Powder (Capsicum pubescens) through Convective and Vacuum Drying

Throughout the world, chili and chili powders are spices of considerable economic importance. Rocoto (Capsicum pubescens R. & P.) is a chili pepper used in Andean cuisine. Fresh chili is perishable and therefore it is convenient to protect the capsaicin, color and other bioactive compounds through preservation methods such as encapsulation. The present study systematically evaluates the technical and environmental aspects of producing encapsulated Rocoto red chili powder using three different wall materials—maltodextrin, rice protein and rice flour—in conjunction with two drying methods, namely convection drying and vacuum drying. Our technical objectives focused on developing an encapsulated product with high heat and vibrant red color, key attributes that significantly influence consumer purchasing behavior. In addition, the study aimed to mitigate the loss of polyphenols, flavonoids and antioxidant activity. After identifying the optimal conditions for each wall material and drying process, a comprehensive environmental assessment was conducted to identify the most efficient and sustainable production methods. The results demonstrate that rice flour encapsulation (20%) in conjunction with hot air drying (40 °C) represents the most efficacious method for the preservation of chili powder’s pungency. This approach resulted in a mere 24% reduction in Scoville units while maintaining the powder’s vibrant red coloration. This method not only preserved key bioactive compounds, including capsaicin, polyphenols and flavonoids, but also significantly enhanced the antioxidant capacity of the product. From an environmental perspective, this approach offers significant sustainability benefits, reducing the overall environmental impact by approximately 72% compared to vacuum drying of unencapsulated chili. The use of rice flour as an encapsulant aligns with sustainability goals, making it the most efficient option for balancing product quality and environmental performance.

Spore PCR and qPCR Methods for Rapid Detection of Five Colletotrichum Species Responsible for Pepper Anthracnose in Korea

Pepper anthracnose, caused by <i>Colletotrichum</i> spp., leads to a decrease in the quantity of pepper fruit production. Molecular diagnosis is crucial for rapid identification of pathogens and determination of fungicide resistance. However, the traditional process of isolating the pathogen, extracting genomic DNA, and analyzing the gene sequence is time-consuming, which delays rapid diagnosis. In this study, we introduced a method using conidia of <i>Colletotrichum</i> spp. instead of genomic DNA, eliminating the need for DNA extraction or special processing for diagnosis. To elucidate this method, sensitivity was assessed through polymerase chain reaction (PCR) and quantitative real-time PCR (qPCR) tests using internal transcribed spacer-based primer pairs. Both PCR and qPCR tests showed that detection is feasible with just one conidia, with over 1,000 conidia yielding results comparable to approximately 1 pg of genomic DNA. For amplifying the cytochrome b gene for quinone-outside inhibitor fungicide susceptibility testing, detection from a single conidium is achievable, but a stable PCR product is obtained by increasing the number of cycles to 35. Additionally, the addition of 10% grinding fresh chili pepper paste to V8-Juicea gar medium, which is known for inducing conidia rapidly from the isolates, resulted in 3.2 to 6.0 times more conidia compared to the commonly used potato dextrose agar medium, enhancing the potential for swift testing. Taken together, this study presents a direct utilization of pepper anthracnose conidia through PCR or qPCR, offering a valuable technique for amplifying target genes, such as the minimum conidial amount and barcode genes, for molecular identification of anthracnose disease in pepper through PCR and qPCR analysis.

Process Adaptability Appraisal of Fermented Chopped Chili Pepper Made from Fresh Chili Peppers of Different Varieties

Process Adaptability Appraisal of Fermented Chopped Chili Pepper Made from Fresh Chili Peppers of Different Varieties

Characterization of chili during storage with treatment of packaging type and modification of the atmosphere packaging

Abstract Fresh chilies have a very short shelf life, so maximum post-harvest handling is required so that the chilies do not immediately become deteriorated and experience a higher rate of shrinkage. Several studies have been carried out to extend the shelf life of chilies, but the results are still not optimal. The aim of this research is to determine the effect of packaging type and air modification in the packaging room on the physicochemical characteristics of chili products during storage. Storage treatment uses PP plastic packaging and embossed nylon and modified air in the packaging with 3-5% O2 and control air. The results of the chili storage study for 14 days showed that the activity value of air treatment emboss O2 = 0.9896, emboss control = 0.9909, PP O2 = 0.9899 and PP control = 0.9937. For air content in the emboss O2 treatment = 79.68, emboss control = 81.46, PP O2 = 80.30 and PP control = 80.22. For the pH value in the emboss O2 treatment = 5.16, emboss control = 6.26, PP O2 = 5.11 and PP control = 6.03. For color value a in the emboss O2 treatment = 33.07, emboss control = 29.94, PP O2 = 31.68 and PP control = 30.83. The results of the research show that the values of water activity, water content, treatment and color values in the O2 embossed treatment at room temperature [EOR] and in the Polyethylene/PP treatment at cold temperatures [PPOC] have better chili quality values, this shows that the two treatments can support better chili quality during storage.

Determination of twelve neonicotinoid pesticides in chili using an improved QuEChERS method with UPLC-Q-TOF/MS

In this study, a QuEChERS method based on citrate was developed and utilized for the analysis of twelve neonicotinoid pesticides in fresh red chilies, fresh green chilies, and dried chilies, coupled with ultra-high performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-Q-TOF/MS). In the sample preparation, acetonitrile containing 1% formic acid was used as the extraction solvent. Anhydrous sodium sulfate replaced the traditional anhydrous magnesium sulfate for water removal, effectively eliminating the issues of salt caking. Graphitized carbon black, octadecyl silica, and primary secondary amine were used as cleaning agents. The method showed good sensitivity, with the limits of quantification below 0.03 mg/kg for fresh chilies and below 0.15 mg/kg for dried chilies. Values of matrix effects ranged from −19.5% to 8.4%, and the recovery was 86.9% - 105.2%. The analytical method provided an effective tool for the high throughput detection of neonicotinoid pesticide residues in multiple chili matrices.

Shelf-life extension of Thai green papaya salad dressing by hurdle technology

Green papaya salad or Som Tum is the most popular spicy mixed salads in Thailand due to its unique rich flavor. Green papaya salad dressing (GPSD) is made from various ingredients such as fresh chili pepper, fresh garlic, rind tamarind, fish sauce and lime oil, including the limitation in controlling the taste and flavor of salad dressing and its poor shelf-life. In this study, a convenient ready-to-eat GPSD was developed. Hurdle technology was applied to extend shelf-life of the GPSD based on monitoring of microbial contamination and food pathogens throughout the process. Hurdle technology able to decrease total plate count (TPC) from 5.6 ± 0.2 to 1 ± 0.3 log CFU/g and yeast and mold (Y&M) from 4.2 ± 0.3 to <1 log CFU/g. After 12 weeks of storage at 5 ± 2 °C, slightly increase of TPC was detected as 1.5 ± 0.2 log CFU/g and no changes were found for Y&M and other pathogens. At week 12, GPSD stored at 32 ± 2 °C was found to have higher TPC and Y&M (3.7 ± 0.3 and 2.4 ± 0.3 log CFU/g, respectively). Therefore, a combination of hurdles that combines low aw, low pH, heat treatment, low temperature after hot filling, and chilled storage could extend the shelf-life of GPSD with satisfy sensorial test result and be suitable for minimally processed salad dressing.

Karakterisasi Cabai Merah Giling yang Disimpan dalam Media Kolam Ikan Masyarakat Di Kota Padang Sumatera Barat

Storing ground chilies in fish ponds was initiated by the Padang City, West Sumatra Province community. This research aimed to determine the characteristics of ground red chilies stored in fish ponds and refrigerators. 100 g of ground chili was stored and packaged in low-density polyethylene (LDPE) plastic clips and again in polypropylene (PP) plastic clips. The packaged material was soaked in a fish pond to a depth of ± 60 cm. Some packaged chilies were also stored in the refrigerator at ± 6 oC. Observations on the quality of ground chili, including water content, total titrated acid, antioxidant activity, air activity, total plate number, and organoleptic were analyzed periodically for ten weeks. The results showed that until the 10th week of storage, the characteristics of ground red chilies stored in fish ponds were almost identical to those stored in the refrigerator. The storage temperature in a fish pond differed from that in a refrigerator. Based on these findings, it can be hypothesized that a Modified Atmospheric Packaging system has occurred during storage in fish ponds because it allows low temperatures, which can slow down the freezing process. Therefore, further research needs to be conducted to assess the potential of fish ponds as an environmentally friendly storage place for fresh chilies.&#x0D; Keyword: storage, society, water media, ecosystem&#x0D;

Effect of Foliar Application of Boron on the Growth and Yield of Green Chili (Capsicum annum L.)

A field study was performed at the Bangladesh Institute of Nuclear Agriculture (BINA) sub-station farm, Rangpur during Rabi season of 2021-22 to determine the effect of varieties and foliar application of boron on the growth and yield of green chili. The treatments were laid out in a Split-plot and replicated three times. Different concentrations of foliar Boron were applied as foliar sprays. The experiment comprised of nine treatments: T1= 0.5 g BL-1H2O at vegetative stage, T2= 1.0 g BL-1H2O at vegetative stage, T3= 0.5 g BL-1H2O at vegetative stage + 1.0 g BL-1H2O at Fruiting stage, T4= 1.0 g BL-1H2O at vegetative stage + 1.0 g BL-1H2O at Fruiting stage, T5= 1.5 g BL-1H2O at vegetative stage &amp; T6= 1.5 g BL-1H2O at vegetative stage + 1.5 g BL-1H2O at Fruiting stage, T7= 2.0 g BL-1H2O at vegetative stage, T8= 2.0 g BL-1H2O at vegetative stage + 2.0 g BL-1H2O at Fruiting stage &amp; T9 = Control and two chili varieties/lines viz. Binamorich-2 &amp; RCL-1. From the present study, it was concluded that the highest fresh chili yield (18.11 tha-1) produced Binamorich-2 compared to RCL-1 which gave 14.52 tha-1. Among the nine treatments of foliar boron, B @ 2.0 g/L H2O at vegetative stage + B @ 2.0 g/L H2O at fruiting stage exhibited the highest fresh chili yield (21.22 tha-1). In respect of the interaction effect of foliar boron and variety, the Binamorich-2 was giving the highest fresh chili yield (25.00 tha-1). However, further research will be needed with different doses of foliar boron for promising production of chili at different locations of Bangladesh.

A poly(o‐phenylenediamine) coated aluminum garter spring micro-solid phase extractor for pyrethroids in chili

An aluminum garter spring coated with poly(o‐phenylenediamine) (PoPD) was developed as a sorbent for the micro‐solid phase extraction of seven pyrethroids, bifenthrin, fenpropathrin, lambda‐cyhalothrin, cyfluthrin, permethrin, cypermethrin and deltamethrin from fresh chili, chili flakes, and curry pastes. The extraction was qualified and quantified by a gas chromatograph coupled with an electron capture detector. Under optimum conditions, the linearity was at a concentration range of 10–3000 µg kg−1. The limits of detection and limits of quantitation of 9.3 to 34.2 μg kg−1, and 11.8 to 48.6 μg kg−1, respectively, were obtained with good sorbent-to-sorbent reproducibility, and outstanding reusability. When applied to determine the seven pyrethroids in chili samples, some pyrethroids were detected up to 30.3 ± 1.2 μg kg−1. This proposed method is simple, with potential applications in the trace analysis of other compounds.

IDENTIFIKASI KEBERADAAN BAKTERI PADA SAMBAL LALAPAN DI CIGOMBONG KOTARAJA PAPUA

Research has been carried out with the title Identification of the Presence of Bacteria in Sambal Lalapan in Cigombong Kotaraja at the Biology Laboratory of Cenderawasih University Jayapura using samples of sambal lalapan. This research was conducted for 3 months starting from April 23, 2022 to June 6, 2022. The purpose of this study was to determine the presence of bacteria in sambal lalapan in Cigombong Kotaraja. The type of research used in this study is descriptive with a laboratory approach to identify the presence or absence of bacteria in chili sauce in Cigombong Kotaraja. The population used in this study were all fresh chili sauce sellers in Cigombong Kotaraja. The number of samples in this study were 5 samples (total population). The research method used is descriptive method by means of microscopy. To determine the presence or absence of bacteria in sambal lalapan in Cigombong Kotaraja, analyzed by Colony Counter and Microscope by planting on Sodium Agar (NA) media and Gram staining and obtained the results of 5 samples (100%) of sambal lalapan all positive for bacterial contamination with Bacil bacterial cell shape, Gram Negative, Red in color.

Quality Evaluation of Dried Red Chili (Capsicum annuum L) with Convection and Radiation Drying Methods

Red chili is one of the most important horticultural products. Red chili is a perishable commodity that easily damages, caused by bacteria or fungal. Changes in the enzyme activity in chili that cause shrinkage or wrinkles during storage, transport, and fresh chili packing can reduce the market price. The objective of this study was to determine the changes that occur in the drying process. The material used in this study was red chili (Capsicum annuum). The equipment used Far Infrared Ray (FIR) dryer, electrical oven, and equipment for analysis. This study employed a randomized block design consisting of 5 drying treatments with 3 replications for each treatment. This study showed that the use of FIR dryer at 50°C for drying red chilies gave the best drying time (11 hours), compares with sun drying (38 hours), and oven 50°C (46 hours). The rehydration property of the water content produced is also not much different from an oven dryer at 60°C (39 hours) and sun drying. Drying with FIR caused loss of volatile more than the oven method, however drying time for FIR dryer at 50oC and 60oC were shorter. Air quality levels, ash levels, VRS, and the yield obtained was not significantly different from the oven dryer which took longer drying time. Far Infrared dryer (FIR) and sun drying are radiation drying method, and electric oven as a convection method can provide the best results.

The Changes of metabolites in Ground Chili Stored at a Fishpond and a Refrigerator

The use of fishponds as a storage container for fresh ground chilies has been carried out. Changes in metabolites in ground chili were observed during storage in fishponds and compared with refrigerator. This study was done to determine whether the preservation mechanism in fishponds and refrigerators is the same. Fresh chili samples were stored in plastic containers and then placed in fishponds and refrigerators. The temperature of fishpond storage was at ± 26ºC while that of refrigerator was at ± 8ºC. Total microbes, sugars, capsaicinoids, and amino acids in the stored ground chilies were analyzed. The analysis was performed periodically at 0, 1, 2, and 4 weeks. It was known that the quality of ground chili that was stored for one month in a fishpond and ground chili were the same. In addition, the profile of changes in total microbial growth, sugar, and capsaicinoids in ground chilies during storage had the same pattern between storage in fishponds and refrigerators. Meanwhile, the amino acid profile looks different between fishponds and refrigerators. From this research, it can be concluded that preserving ground chilies stored in fishponds also seem to inhibit enzymatic activity, but without decreasing the metabolic activity due to the temperature. This finding needs further clarification to develop conservation techniques using this environmentally friendly fishpond.

ASSESSMENT OF ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF CAPSAICIN EXTRACTED FROM CHILI SAMPLES OF NEPAL

Chilies are widely used as vegetables, spices, and external medicines throughout the world. Capsaicin, the potent alkaloid responsible for the pungent flavor of chilies, has been shown to have antioxidant and antimicrobial properties. In this study, the capsaicin content and antioxidant and antimicrobial activity of five different types of chilies were evaluated, namely Green chilies, Habanero chilies, Jalapeno chilies, Chile chilies, and Green capsicum. Fresh chilies were obtained from the market and divided into two halves. The dried chilies were prepared by sun drying the fresh chilies. Capsaicin was extracted from the samples using methanol and a Soxhlet extraction apparatus, and the presence of capsaicin was confirmed using TLC and chemical tests. The amount of capsaicin present in the samples was quantified using a UV spectrophotometer. The antioxidant activity of the capsaicin extracts was determined using the DPPH scavenging assay, and the IC50 values were calculated using Graph Pad Prism software. Capsaicin antibacterial effectiveness was tested against bacterial strains: Staphylococcus aureus (ATCC 6538), Escherichia coli (ATCC 43888), Pseudomonas aeruginosa (ATCC 9027), Salmonella Typhi (ATCC 14028), and Listeria monocytogenes (ATCC 19115). The results showed that fresh chilies had lower capsaicin content than dried chilies, with the capsaicin content ranging from 94.41% to 98.03% for fresh chilies and from 99.59% to 111.12% for dried chilies. Fresh chilies also exhibited higher antioxidant activity than dried chilies, with the IC50 values ranging from 18.02 to 94.47 mg/ml for fresh chilies and from 20.86 to 121.40 mg/ml for dried chilies. Capsaicin also showed some level of inhibitory effect on bacterial strains, with the ZOI ranging from 10 to 28 mm depending on chili extracts. Compared to commercial antibiotics, capsaicin was more effective against the tested microorganisms. The rise of antibiotic resistance and the use of artificial food preservatives are both major concerns. Therefore, capsaicin is very useful in the food industry as a preservative but also in the pharmaceutical sector as a replacement for many synthetic antibiotics.

Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and Products.

For the better standardization and widespread application of the determination method of carotenoids in both chili peppers and their products, this work reports for the first time the simultaneous determination of five main carotenoids, including capsanthin, zeaxanthin, lutein, β-cryptoxanthin and β-carotene in chili peppers and their products, with optimized extraction and the high-performance liquid chromatography (HPLC) method. All parameters in the methodological evaluation were found to be in good stability, recovery and accuracy compliance with the reference values; the R coefficients for the calibration curves were more than 0.998; and the LODs and LOQs varied from 0.020 to 0.063 and from 0.067 to 0.209 mg/L, respectively. The characterization of five carotenoids in chili peppers and their products passed all the required validation criteria. The method was applied in the determination of carotenoids in nine fresh chili peppers and seven chili pepper products.

Supply and Demand Model for a Chili Enterprise System Using a Simultaneous Equations System

The supply and demand of various fresh chili types correspond to one another simultaneously because they can be complementary or substitute products. This study aimed to simultaneously examine the supply and demand model of red chili and cayenne peppers to support innovative chili enterprise system development. The methodology is the simultaneous equation system panel data using the years 2010–2020 time-series and provincial cross-sectional data combined with data mining techniques. The two-stage least square method was used for the estimation and simulation of the models. The results of the models comprise three identities and ten structural equations. The resulting models are all statistically fit with some drawbacks owing to the micro-level data availabilities. The simulations on the labor wages, prices, demand, and production for red chili and cayenne peppers affected the other variables within the model. In conclusion, the chili supply and demand models could support the development of the innovative chili enterprise system; however, this requires proactive collaboration and participation from all the relevant institutions and actors. Moreover, this research model is potentially applicable to other horticultural commodities.

EFFECTS OF PRE-TREATMENT ON PHYSICOCHEMICAL PROPERTIES OF CAPSICUM ANNUM L. WHEN DRYING BY VACUUM TRAY DRYER AND STORAGE AT ROOM TEMPERATURE

Currently, the physicochemical quality of dried chillies is becoming a characteristic of consumer choice. A study was conducted to investigate the quality of physicochemical properties of dried chillies drying by vacuum tray dryer (VTD) when compared with sun drying (SD) and freeze-drying (FD). The highest capsaicin content with the lowest moisture content was achieved when drying by the VTD technique. However, the total phenolic content and antioxidant activity are highest in dried chillies drying by FD followed by VTD. Furthermore, the physiochemical properties of dried chillies that dry under VTD technique in combination with different pre-treatment techniques were investigated to study the quality of the dried red chillies during processing and storage. The fresh chillies pretreated by hot blanching(B) gave a higher capsaicin content almost 102.9% when compared with the non-treated sample. The blanched chillies samples either by B followed by soaking in citric acid solution(B+CA) showed the lowest L* indicating richness of dark red colour of dried chillies after drying by VTD. Soaking fresh chillies in citric acid solution (CA) showed an increase of a* value (redness) to 29.00 near fresh chillies' red colour. The highest retention of capsaicin content was only for 3 months of storage when chillies were soaked in CA solution and then start to deteriorate. The combination of different pretreatment techniques of fresh chillies drying by VTD is a potential drying method due to the retention of high-bioactive contents.

Value added and business feasibility analysis of chili sauce products in Banggae District, Majene Regency

SMEs are expected to grow and compete in products development that have value added to encourage economic sustainability. The value added provided a value to maintaining and enhancing the quality of agricultural products can also add to its economic value by processing it into a product such as chili sauce products. This study aims to find out how much value added is given and the value of business feasibility. The research sample was determined deliberately with the consideration of choosing the entire chili sauce business unit as many as 7 SMEs in Banggae District, Majene Regency which processes chili sauce and has fresh chili mixture ingredients. The data analysis used is a value-added analysis of the estimated value added of the product, labor rewards, rewards for capital and management while the R /C ratio is to see the profit of a business to the costs used and to find out whether the business is feasible. The results showed that there is a value added provided from chili processing in one production is Rp. 356,776.7 / kg so that it can increase the difference between the input price and the selling price of the output which indicates that processing chili into a product can be of high value. The chili sauce business has been efficient because the R /C ratio value of more than one, which is 1.63, means that it can be concluded that this business feasible to be developed.

Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion

In the context of the olive oil flavoured with chili peppers, the aim of this study was to compare co-milling of sound olives and fresh chili peppers at mill scale to infusion of dried chili peppers in oil, using the same batch of olives for all oils. Capsaicinoids by HPLC-DAD, volatile profile by HS-SPME-GC-MS and HS-GC-IMS and sensory profile were characterized. Capsaicinoids were statistically higher in oils prepared with green (52.0–68.0 mg/kg) than red (48.0–60.2 mg/kg) chili peppers. Oils flavoured by infusion showed higher contents of volatile compounds linked to defects such as acetic acid, with winey/vinegary sensory defect (median, 1.72–2.02) and no fresh pepper flavour. Oils prepared by co-milling resulted rich in the typical esters of chili pepper (6.175 and 4.156 mg/kg with green and red chili peppers, respectively), with pleasant hotness sensation and fresh pepper flavour. Overall, the co-milling approach allowed obtaining flavoured samples with improved sensory quality.

Unraveling the difference in physicochemical properties, sensory, and volatile profiles of dry chili sauce and traditional fresh dry chili sauce fermented by Lactobacillus plantarum PC8 using electronic nose and HS-SPME-GC-MS

The fermented dry chili sauce (FDCS) has the advantage of year-round production compared with the traditional fermented fresh chili sauce (FFCS). This study determined the differences in physicochemical properties, sensory, and volatile profiles between FFCS and FDCS, which Lactobacillus plantarum PC8 fermented with excellent fermentation characteristics. FDCS showed higher concentrations of amino nitrogen, malic and succinic acids, and redder color. Both FFCS and FDCS have good overall acceptability via sensory evaluation. Further, the aroma profile of FFCS and FDCS were studied using HS-SPME-GC-MS and electronic nose. The radar fingerprint chart of electronic nose showed that the W1W and W5S sensors gave higher responses to all samples. A total of 134 volatile compounds were identified in the fermented chili sauce, including 6 acids, 19 terpenes, 19 alkanes, 35 esters, 14 ketones, 8 aldehydes, 25 alcohols and 8 other compounds, of which 30 key compounds (odor activity value > 1) dominated flavor development. Pyrazine, 2-methoxy-3-(2-methylpropyl)-, linalool and d-limonene significantly contributed to the fermented chili sauce's aroma profile. However, FDCS expressed the distinctive herbal, nutty and fermented aromas characteristic, while the predominant aroma character of FFCS was spicy and fresh fruit. Overall, FDCS possessed a similar sensory profile to FFCS, but that had the special color, aromas and physicochemical characteristics, which suggested that the FDCS fermented by Lactobacillus plantarum PC8 might be an ideal chili sauce for production throughout the year. The results facilitate the full utilization of chili pepper and provide a theoretical basis for the industrial production of fermented chili sauce.

Prevalence of Pesticide residues in Fresh Chili sold in Fresh Markets in Nonthaburi Province, Thailand

Prevalence of Pesticide residues in Fresh Chili sold in Fresh Markets in Nonthaburi Province, Thailand