Pepper Powder Research Articles

Deterring rodent seed‐predation using seed‐coating technologies

With many degraded environments undergoing restoration efforts, there is a growing need for the optimization of direct seeding practices. Seeds planted on wildlands are often consumed by rodents, leading to reduced plant establishment. Coating seeds in rodent aversive products may prevent seed‐predation. We tested 10 seed‐coating formulations containing products expected to deter rodents, namely: ghost and cayenne pepper powders; essential oils from bergamot, neem, and pine; methyl‐nonyl‐ketone, anthraquinone, activated carbon, beta‐cyclodextrin, and a blank coating containing no rodent deterrents to serve as a control treatment. Each treatment was applied to Pseudoroegneria spicata (bluebunch wheatgrass) seeds. These seeds germinated similarly to uncoated control seeds unless the coating contained methyl‐nonyl‐ketone which reduced germination. When seeds were offered to Ord's kangaroo rats (Dipodomys ordii), they strongly avoided the treatments in favor of uncoated control seeds. Notably, the blank coating, lacking active ingredients, still elicited 99% avoidance. However, these results indicated behavior when alternative food sources are readily available, a scenario rare in nature. To address this, a second feeding experiment was conducted to observe D. ordii's behavior under calorie‐restricted conditions. D. ordii were subjected to a fast period, then offered only one treatment. Under these conditions, many subjects chose to consume coated seeds, but to a lesser degree than subjects offered control seeds. Seeds coated in ghost pepper, neem oil, and activated carbon reduced consumption by 47–50%. Given these lab results, we would expect these treatments to increase native plant establishment following the direct seeding of wildlands by protecting seeds from rodent predation.

Agricultural wastes as alternative substrates in the production of conilon coffee seedlings

Research related to the use of agricultural residues as alternatives to commercial substrates has become fundamental for reducing the production costs of coffee seedlings. The objective of this study was to evaluate the effect of residues of pepper (Piper nigrum) powder, coffee (Coffea) husk, coconut (Cocos nucifera) fiber and pine (Pinus) bark as alternative substrates in the development of coffee (Coffea canephora) seedlings in tubes. The experiment was carried out at the Demuner Seedling Nursery, in the municipality of São Roque do Canaã, Espírito Santo, Brazil. The experimental design was completely randomized, with six treatments: T0- Bioplant® commercial substrate (control); and from T1 to T5, increasing proportions (%) of pepper powder and decreasing coconut fiber and pine bark (0/20/50, 10/15/45, 20/10/40, 30/5/35 and 40/0/30) and fixed proportions of coffee husk (30%). At 120 days after staking, we evaluated the plant height, number of leaves, stem diameter, shoot dry mass and root dry mass. Any of the substrates containing different proportions of agricultural residues can be used as an alternative to the commercial substrate in the production of Conilon coffee seedlings since most of the growth variables evaluated did not differ from the control. Due to the high availability of pepper powder in the region, we recommended the substrate with 40% pepper powder, 30% coffee husk and 30% pine bark.

Microbial decontamination of red pepper powder using pulsed light plasma

Pulsed light plasma (PLP) treatment, a simultaneous treatment with cold plasma (CP) and intense pulsed light (IPL), was studied for its effects on the inactivation of indigenous bacteria contaminating red pepper powder. Higher IPL voltage and frequency and PLP treatment time yielded greater bacterial inactivation, while moisture or oxygen addition to plasma-forming gas did not affect the inactivation efficacy. The efficacy increased with a decrease in the distance between the PLP reactor and IPL lamp and an increase in the powder water activity. PLP treatment that yielded the highest inactivation (2.9 log CFU/g Est.) increased the powder surface temperature from 20.6 to 29.9 °C. PLP treatment did not affect the color, capsaicin and ascorbic acid concentrations, and antioxidant activity, while altered the flavor sensory property and surface morphology. The results demonstrated the potential of applying PLP to non-thermally decontaminate the powder.

Microbial reduction effect of steam heating, UV irradiation, and gamma irradiation on red pepper powder

Microbial reduction effect of steam heating, UV irradiation, and gamma irradiation on red pepper powder

Variations in Fungal Community and Diversity in Doushen With Different Flavors.

Doushen, a traditional Chinese fermented soybean product, may be spiced or spicy depending on whether pepper powder is added. While numerous studies have investigated the microbial communities of other fermented foods, little is known on the fungal diversity of Doushen. Therefore, in this study, we investigated the fungal community and diversity in both spiced and spicy Doushen. Our results revealed that fungal species richness significantly differed between the samples with different flavors. A total of nine phyla and 188 fungal genera were identified, and Ascomycota and Aspergillus were predominant in all samples. Based on linear discriminant analysis, a total of 57 OTUs were significantly different between the two samples. Results of non-metric multidimensional scaling and unweighted pair-group analysis suggested that the presence of pepper powder affects the microbial community in Doushen. Network analysis showed that microbial interactions between fungal communities in Doushen with different flavors were significantly different. The results on the enumeration and identification of fungi were consistent with the composition of the dominant genera in the samples with different flavors. This study provides a theoretical basis for future research on food ecology in Doushen.

Combined Effects of Low-Temperature Heating and Atmospheric Plasma on the Populations of <i>Escherichia coli</i> and Sensorial Quality of Red Pepper Powder

Combined Effects of Low-Temperature Heating and Atmospheric Plasma on the Populations of <i>Escherichia coli</i> and Sensorial Quality of Red Pepper Powder

Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder.

The synergistic efficacy of a combined treatment of mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 11778) was inoculated onto red pepper powder and then treated with MH (60 °C for 5–20 min) and DBD plasma (5–20 min). Treatment with MH and DBD plasma alone for 5–20 min resulted in reductions of 0.23–1.43 and 0.12–0.96 log CFU/g, respectively. Combined treatment with MH and DBD plasma was the most effective at reducing B. cereus counts on red pepper powder, and resulted in log-reductions of ≥6.0 log CFU/g. The largest synergistic values (4.24–4.42 log) against B. cereus in red pepper powder were obtained by the combination of 20 min MH and 5–15 min DBD plasma. The values of Hunter color ‘‘L’’, ‘‘a’’, and ‘‘b’’, were not significantly different from those of the untreated sample and that with the combination of MH (60 °C for 5–20 min) and DBD plasma (5–20 min). Also, no significant (p > 0.05) differences in pH values between samples were observed. Therefore, these results suggest that the combination of MH treatment and DBD plasma can be potentially utilized in the food industry to effectively inactivate B. cereus without incurring quality deterioration of red pepper powder.

건조 방식과 온도에 따른 녹색 고춧가루의 품질 특성

The optimal drying conditions for fresh green hot peppers (Capsicum annuum. L) were investigated through hypobaric drying (HB) and hot-air drying (HA). HB was performed at temperature at 35°C, 40°C, 45°C and 45°C after 80% dried at 40°C and HA was performed at 40°C, 50°C, 60°C and 50°C after 80% dried at 50°C. HB offered a lower drying temperature and reduced drying time. The quality of the vivid green color of the dried power was superior for peppers dried at 35 and 40°C through HB and at 40°C and 50°C via HA to others. Considering the drying time, 40°C HB (42 h) and 50°C HA (23 h) were ideal compared to the other six treatments. Through both drying methods, the flesh and seeds of the peppers exhibited more significant brown discoloration with increasing temperature. Epidermis whitening, which is the discoloration of green hot peppers during drying, occurred at a higher rate at lower temperatures, resulting in a lighter green pepper powder through 35°C HB and 40°C HA. The water absorption index increased as the temperature lowered, but the water solubility index did not change. The capsiacinoids concentration did not vary between the powders undergoing 40°C HB and 50°C HA; however, the vitamin C concentration was higher in the powder subjected to 40°C HB.

Identification of the Geographical Origin of Asian Red Pepper (Capsicum annuumL.) Powders Using1H NMR Spectroscopy

Red pepper (Capsicum annuumL.) is a highly popular vegetable in Asia used for food seasoning in powder form. In this study,1H NMR spectroscopy combined with canonical discriminant analysis was applied to differentiate the geographical origin of Korean, Chinese, and Vietnamese red pepper powders distributed in Korea. Through the quantitative analysis of metabolite peaks in the1H NMR spectra of 62 red pepper powder extracts, seven discriminant variables with significant differences between origins were identified. The canonical discriminant functions derived from the discriminant variables could correctly classify the geographical origins of all the Asian red pepper powder samples. The capability of the discriminant functions was further examined by discrimination of the origins of 16 additional blind red pepper powder samples. This study shows that1H NMR spectroscopy is a useful method to discriminate red pepper powder origin with the appropriate canonical discriminant analysis of signals associated with metabolites.

The impact some of nutrients on swarming phenomenon and detection the responsible gene RsbA in clinical isolates of Proteus mirabilis

The effect of ten different chemical compounds (comprised of carbohydrates, nutrients and nanoparticles) were tested against the swarming phenomenon of clinical isolates that belong to Proteus spp. The responsible gene of swarming RsbA was detected by PCR at 310 pb in size. The results were appeared Starch, Peptone, indomie (commercial local noodles) additives, yeast extract, and glucose had shown stimulatory effect on swarming diameter of P. mirabilis. The carbohydrates used in the experiment were starch, sucrose, lactose and glucose. The largest swarming diameter of the test culture occurred in the presence of glucose due to its stimulatory effect. However, sucrose and lactose showed an inhibitory effect on swarming of the test culture. On the other hand, starch had different effects according to its concentration; it showed an inhibitory effect at 1% and 2%, while it stimulated the swarming at 5 % concentration. Comparatively, when test culture grown on MacConkey agar, swarming did not occur due to the inhibitory role of bile salt and crystal violate. The yeast extract and indomie additives were stimulators for swarming with increased concentration, while Peptone showed moderate effects and red pepper powder had an inhibitory effect on swarming. This study was aimed to isolate and investigate the effect of some chemical and nutrient compounds on swarming phenomenon of P. mirabilis that allows the microorganism to invade human urinary tract and cause infection. We can concluded that Red pepper as natural alternative of antibiotics could be employed in the treatment of patients diagnosed with UTI caused by P. mirabilis due to its inhibitory role on the swarming action. However, consuming indomie noodles with its additives may have a stimulatory effect on swarming which may allow P. mirabilis to reach and colonize other sites of urinary tract and cause infection.

The Effects of <i>Allium sativum</i> and <i>Piper Nigrum</i> on the Growth Perfomance and Packed Cell Volume of Broiler Chicks

This research was carried out to investigate the effect of <i>Allium sativum</i> (garlic) and <i>Piper nigrum</i> (black pepper) on growth performance and PCV of broiler chicks. Sixty <i>Abor acre</i> broiler chicks of mixed sexes at four weeks old were used in this research, they were randomly allocated to four treatments. Those in group A served as control and were given chick mash and water only, group B received 1g of garlic powder mixed in 100g of chick mash, group C also received 1g of black pepper powder mixed in 100g of chick mash while group D were fed 0.5g of garlic and 0.5g black pepper powder mixed in 100g of chick mash. The experiments lasted for eight weeks. At the end of the experiment, the result of the study revealed that birds fed with mixture of garlic (0.05g) and black pepper (0.5g) powder recorded a significant (P<0.05) mean weight 2005g, followed by those fed garlic powder with mean weight 1884g. Birds that were fed black pepper recorded mean weight 1589g while the control group produced the least mean weight of 1338g. Analysis of variance showed no statistically significant difference (P<0.05) between the Packed Cell Volume of birds fed with black pepper powder compared to those of control, garlic and mixture of garlic and black pepper group of broiler. Birds fed with black pepper powder had the highest PCV value of 40.979, followed by those fed with mixture of garlic and black pepper powder 38.593. Broilers fed with 1g of garlic powder recorded PCV level of 37.178 while control group recorded the least value of 35.692. The result of this research indicated that black pepper boosted PCV in broiler and its mixture with garlic also enhanced body weight when incorporated in the right proportion.

Detection of nutritional and toxic elements in Pakistani pepper powders using laser induced breakdown spectroscopy.

In the current study, we applied laser induced breakdown spectroscopy (LIBS) to determine the elemental distribution of nutritional and trace heavy metals in pepper powders available in Pakistan using the standard calibration curve of laser induced breakdown spectroscopic (CC-LIBS) technique. The samples were found to contain elements such as K, Ca, Mg, Na, Fe, Zn, Al, Pb, Cu, and Cr. In addition, we also identified the atmospheric H-alpha line of hydrogen in the spectra, which was used to estimate the electron number density. To achieve a highly sensitive LIBS system to determine the trace amounts of nutritional and toxic metals in the pepper powders and to achieve the best limit of detection, the LIBS system was optimized by studying the dependency of the LIBS signal intensity on laser irradiance, variation in spacing between the focusing lens and target, as well as on the gate width. To justify the results of the LIBS study, we also determined the concentration of similar (duplicate) peppers by digesting the samples in appropriate solvents using a standard method such as inductively coupled plasma-optical emission spectrometry (ICP-OES). The minimum detection limit was obtained for trace heavy metals from the calibration curves. The results of LIBS displayed noteworthy conformity with those acquired from the ICP-OES analysis. The results of both the techniques clearly revealed that K was the most abundant element in all the peppers, followed by Ca, Mg, Na, Fe, Al, Pb, Zn, Cu, and Cr. The relative accuracy of our LIBS system for different species as compared with the ICP technique was in the range of 0.08-0.3 at 2.5% error confidence. Conclusively, the present work demonstrated the suitability of the LIBS technique due to its rapid, non-destructive, and eco-friendly approach for food security.

Effect of Drying on β-Carotene, α Carotene, Lutein and Zeaxanthin Content in Vegetables and Its Application for Vegetable Seasoning

In plant based food with dark-green, yellow and orange color, beta (β)-carotene, alpha (α)-carotene, lutein and zeaxanthin are predominating carotenoids contributing to an eyesight improvement. Among food preservation methods, drying using cabinet hot air dryer is one of the most cost-effective options and therefore, this investigation was aimed to study the carotenoids content in vegetables after drying and optimize the vegetable seasoning product. Based on customer survey, carrot, pumpkin, Chinese kale and long coriander were selected for the experiment, accessibility and have met the requirement of final moisture content, less than 10%. Our results demonstrated that drying period of sliced carrots and pumpkins was 360 min, while in Chinese kale and long coriander was 240 min. Amounts of carotenoids in carrot and long coriander were greatly remaining after drying. Drying of Chinese kale had little effect on carotenoids content. While, dried pumpkin may cause a major loss of β-,α-carotene and lutein content over 50%. Regarding to development of vegetable seasoning powder, Just about right and Hedonic 9 point tests were used for a sensory evaluation. The optimal seasoning formula consisted of 66. 8% mixed dried ground vegetables, 13.4% sugar, 8.8% salt, 6.7% garlic powder, and 4.3% white pepper powder. The overall acceptability of the product was rated as moderately liked, containing β-carotene, α-carotene, lutein and zeaxanthin content as 178.04±3.39, 58.81±1.83, 158.89±4.16, 0.98±0.01 μg/g, respectively (vitamin A approximately 29.67 μg RE/g). Fortification of vegetable seasoning powder for daily consumption may improve the eye vision and reduce the rate of vitamin A deficiency.

Efficacy of botanicals on the groundnut bruchid Caryedon serratus (olivier)

A laboratory experiment was taken up to evaluate the efficacy of botanicals on the groundnut bruchid Caryedon serratus (Olivier) at the Department of Entomology, College of Agriculture, SVPUA&T, Meerut during August, 2018 to February, 2019. Performance was assessed based on mortality, number of eggs and pupae, adult emergence, weight loss and damage %. The results revaled that the neem leaf powder, black pepper powder and Lantana leaf powder are effective.

Effects of Supplementing Layer Hen Diet with Red Pepper (Capsicum annuum L.) Powder as Natural Yolk Colourant on Laying Performance, Pigmentation of Yolk, Egg Quality and Serum Immunoglobulin Levels

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.

Effect of Radio Frequency Heating on Physical and Biochemical Parameters of Black Pepper Powder

The effect of radio-frequency (RF) heating on quality parameters of powdered black pepper spice was investigated. Black pepper powder was treated with RF energy to achieve 70o C average temperature maintained for 15 minutes. There was no significant difference in colour, water activity and piperine content of RF-treated and untreated black pepper powder. The essential oil extracted from the treated and untreated black pepper powder was 0.52 g and 0.55 g, respectively. Total phenolic contents of black pepper essential oil were 0.29±0.02 mg GAE. g-1 oil for untreated sample and 0.30±0.02 for RF-treated sample. The results suggested that RF heating can be effectively used for black pepper powder without significant changes in its physical and biochemical parameters.

Effect of gamma radiation and storage at 4°C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica Typhimurium in Legon-18 pepper (Capsicum annuum) powder

Abstract Objectives Spices are low moisture foods which have been known to be contaminated with various pathogens and sun-dried Legon-18 pepper powder is not left out. Due to its contamination with various pathogens, a study was conducted to determine the effects of gamma irradiation on the decontamination of Legon-18 pepper powder and on some quality parameters. Methods Samples were obtained from a local farmer from the Eastern Region of Ghana. Sterility tests were carried out. The samples were inoculated with known cfu/ml of Escherichia coli, Listeria monocytogenes and Salmonella enterica Typhimurium. Samples were irradiated at 1, 2, 4, and 5 kilogray (kGy). Zero kilogray served as control (unirradiated). All samples were stored at 4oC for 60 days. Enumeration of the various pathogens was done in appropriate media. Some quality parameters were determined after irradiating unsterile samples at 5 kGy and 0 kGy served as control. Capsaicinoids and carotenoids were quantified using a high performance liquid chromatography. The samples were stored at 4oC for 8 weeks. Results A dose-dependent effect on the inactivation of the pathogens was observed (P &amp;lt; 0.05). Storage time affected the inactivation of the pathogens as well (P &amp;lt; 0.05). Complete inactivation of the pathogens was observed at 5 kGy at day 0. Capsaicin, dihydrocapsaicin and total capsaicinoid content of the samples irradiated at 5 kGy increased at 23.64%, 14.7 % and 20.95% respectively as compared with the contents of the unirradiated samples. A gamma irradiation dose of 5 kGy caused losses of 8.11%, 8.67% and 26.54% in capsanthin, beta carotene and beta cryptoxanthin respectively. Quality parameters measured reduced with storage (P &amp;lt; 0.05). Conclusions Gamma irradiation inactivated pathogens at 5 kGy. Lower doses used during the study could inactivate the pathogens but with time. All quality parameters and carotenoids quantified were affected by gamma irradiation and storage period (P &amp;lt; 0.05).

In-situ growth of ZnS/FeS heterojunctions on biomass-derived porous carbon for efficient oxygen reduction reaction

Abstract It is an urgent task to develop highly efficient non-noble metal electrocatalysts in the direction of ORR, but still a huge and long-term challenge. Herein, an efficient one-step pyrolysis of Sichuan pepper powder, 2,2-bipyridine, FeCl3, NaSCN, and ZnCl2 at 900 °C provides the FeS/ZnS@N,S-C-900 hybrid catalyst. Transmission electron microscopy (TEM) images and Mott-Schottky curves clearly reveal the in-situ constructed abundant FeS/ZnS-based p-n junctions dispersed on the biomass-derived porous carbon surface of FeS/ZnS@N,S-C-900. The as-prepared FeS/ZnS@N,S-C-900 hybrid exhibits superior ORR performance in comparison with Pt/C in 0.1 M KOH with high onset (Eonset) and half-wave potentials (E1/2) of 1.00 and 0.880 V vs. RHE, large limiting current density (JL) of 5.60 mA cm−2, and robust durability and methanol tolerance. Impressively, upon the light irradiation, FeS/ZnS@N,S-C-900 produces a photocurrent as high as ca. 0.3 μA cm−2, resulting in further improvement over Eonset, E1/2, and JL of FeS/ZnS@N,S-C-900 to 1.10 V vs. RHE, 0.885 V vs. RHE, and 6.02 mA cm−2. Experiment in combination with theoretical calculations demonstrate the significant effect of FeS/ZnS heterojunction on the enhanced ORR catalytic activity of FeS/ZnS@N,S-C-900. This work is useful for the development of advanced heterojunction-based ORR catalysts for various energy conversion devices.

Determination of Aflatoxins in Red Pepper and Kimchi by Ultra-High-Performance Liquid Chromatography with Fluorescence Detection

The determination of aflatoxins in kimchi is essential as it contains red pepper powder which is susceptible to aflatoxin contamination. This study was designed to determine the concentrations of aflatoxin B1, aflatoxin B2, aflatoxin G1, and aflatoxin G2 in kimchi and red pepper samples from South Korea. The aflatoxins were isolated from the samples using ultrasonic extraction in 70% methanol and an immunoaffinity column. A method for the quantification of aflatoxins in subject samples was developed and validated using ultra high-performance liquid chromatography with fluorescence detection (u-HPLC-FLD). This method showed good inter-day accuracy (86.7–112.6% recovery) and precision (5.2–11.9% relative standard deviation). The aflatoxins were analyzed in 15 samples (n = 390), with a concentration range from 0.20 to 2.33 μg/kg. In general, the aflatoxin concentrations in dried red pepper and red pepper powders were very low compared with the Korean Food Code (10 μg/kg aflatoxin B1). The analytical method was successfully applied to kimchi products for the determination of aflatoxin levels. From the results, the commercial kimchi products were concluded to be safe for human consumption with respect to aflatoxin concentrations.

Optimization of Salmonella detection in garlic, onion, cinnamon, red chili pepper powders and green tea

Salmonella is the causative agent of many outbreaks related to spice consumption. However, because of the antimicrobial properties of various spices which hinders recovery and detection, Salmonella detection in spices remains a challenge. The objective of this study was to optimize an enrichment broth for Salmonella growth in different spices and tea, in order to maintain an adequate pH and decrease the antimicrobial effects of spices during Salmonella enrichment and subsequent detection. Salmonella contaminated spice and tea dried samples were prepared and the detection of Salmonella was assessed using the developed broth and automated DNA extraction and RT-PCR. Double strength Buffered Peptone Water (BPW) was used to maintain pH, and L-cysteine and DL-serine were added to the broth to reduce the effects of antimicrobial compounds in spices. The modified enrichment broth allowed the growth of Salmonella from each spice sample. Sample to broth ratios varied from 1:9 (garlic powder, chili peppers and tea), to 1:20 (cinnamon). The pH value of each enrichment varied but remained above 4.8. The addition of L-cysteine (30 mmol/L) allowed Salmonella recovery and growth in garlic and onion samples and the addition of DL-serine (11.23 mmol/L) allowed the recovery and growth in cinnamon. The results indicated that Salmonella detection was achieved in <24 h in the modified (BPW + L-cysteine and DL-serine) enrichment broth followed by detection by RT-PCR. This protocol could allow for a more rapid, robust, and sensitive enrichment method for Salmonella in spices.