Red Bell Pepper Research Articles

Effects of light shading and climatic conditions on the metabolic behavior of flonicamid in red bell pepper.

The degradation behavior of flonicamid and its metabolites (4-trifluoromethylnicotinic acid (TFNA) and N-(4-trifluoromethylnicotinoyl) glycine (TFNG)) was evaluated in red bell pepper over a period of 90 days under glass house conditions, including high temperature, low and high humidity, and in a vinyl house covered with high density polyethylene light shade covering film (35 and 75%). Flonicamid (10% active ingredient) was applied (via foliar application) to all fruits, including those groups grown under normal conditions (glass house) or under no shade cover (vinyl house). Samples were extracted using a Quick, Easy, Cheap, Effective, Rugged, and Safe "QuEChERS" method and analyzed using liquid chromatography-tandem mass spectrometry (LC/MS/MS). The method performance, including linearity, recovery, limits of detection (LOD), and quantitation (LOQ), was satisfactory. Throughout the experimental period, the residual levels of flonicamid and TFNG were not uniform, whereas that of TFNA remained constant. The total sum of the residues (flonicamid and its metabolites) was higher in the vinyl house with shade cover than in the glass house, under various conditions. The total residues were significantly higher when the treatment was applied under high light shade (75%). The flonicamid half-life decreased from 47.2 days (under normal conditions) to 28.4 days (at high temperatures) in the glass house, while it increased from 47.9 days (no shade cover) to 66 days (75% light shading) in the vinyl house. High humidity leads to decreases in the total sum of flonicamid residues in red bell pepper grown in a glass house, because it leads to an increase in the rate of water loss, which in turn accelerates the volatilization of the pesticide. For safety reasons, it is advisable to grow red bell pepper under glass house conditions because of the effects of solar radiation, which increases the rate of flonicamid degradation into its metabolites.

Influence of Yellow Light-Emitting Diodes at 590 nm on Storage of Apple, Tomato and Bell Pepper Fruit.

The objective of this study is to investigate the effects of irradiation from light-emitting diodes (LEDs) on several fruits during storage. To improve storage and increase the contents of some bioactive compounds, apple, tomato and red bell pepper fruits were exposed to yellow light emitted from the diodes at 590 nm. The contents of ascorbic acid, total phenolics, total flavonoids and several pigments were investigated, along with the antioxidant potential. The colour parameters (L*, a* and b*) and firmness of the fruit were also determined. After 7 days of LED light irradiation, there was significantly higher total phenolic content and antioxidant potential in apple peel extracts. The irradiated fruit of tomato had significantly higher levels of total phenolic compounds, and the fruit of red bell pepper had significantly higher antioxidant potential. LED light had no effects on the colour parameters, although there was a tendency to accelerate colour development. Apple fruit irradiated with LED light was significantly less firm. Among twelve analysed pigments, significantly more β-carotene was detected in LED light-irradiated apple and bell pepper fruit, more α-tocopherol and γ-tocopherol in bell pepper fruit, and more lutein in apple peel and bell pepper fruit. The applied LED light slightly accelerated the ripening of the studied fruit, and affected the synthesis of some of the secondary metabolites.

Plastic Roof Materials as They Affect Bell Pepper Production in High Tunnels

ABSTRACTBecause of high humidity and precipitation, protected cultivation of bell pepper (Capsicum annum L.) is needed to produce high-quality colored peppers. The goal of the study was to compare light transmittance of shade cloth materials: Solarig (140 and 172), clear polyethylene, and clear polyethylene plus Aluminet O (22%, 30%, and 60% solar reduction, respectively) for red bell pepper production. Plant growth, leaf nutrient content, fruit quality, and marketable yield were not affected by treatment. Roof materials in Florida should be selected based on availability, durability, and cost rather than sunlight reduction within the ranges used in this study.

Identification of plant extracts that inhibit the formation of diabetes-linked IAPP amyloid

The extracts of 27 vegetables, spices and herbs were screened for their functional ability to inhibit the aggregation of islet amyloid polypeptide (IAPP, amylin) into toxic amyloid aggregates. The aggregation of IAPP has been directly linked to the death of pancreatic β-islet cells in type 2 diabetes. Inhibiting the aggregation of IAPP is believed to have the potential to slow, if not prevent entirely, the progression of this disease. As vegetables, spices and herbs are known to possess many different positive health effects, the extracts of 27 plants (abundant within the United States and Europe and spanning several plant families) were screened for their ability to inhibit the formation of toxic IAPP aggregates. Their anti-amyloid activities were assessed through (1) thioflavin T binding assays, (2) visualization of amyloid fibers using atomic force microscopy and (3) cell rescue studies. From this research, mint, peppermint, red bell pepper and thyme emerged as possessing the greatest anti-amyloid activity.

Laboratory Activity to Teach about the Proliferation of Salmonella in Vegetables.

We designed a three-week laboratory experience that can complement any microbiology teaching laboratory to expand students' knowledge of the ecology of human enteric pathogens outside of their animal hosts. Through their participation in this laboratory activity, students learned that vegetative and reproductive plant parts could be a natural habitat for enteric bacteria such as non-typhoidal strains of Salmonella enterica. This field was recently brought to the forefront of the scientific community and public interest by outbreaks of human illness linked to the consumption of fresh fruits and vegetables. Students were encouraged to develop their own testable hypotheses to compare proliferation of Salmonella enterica sv Typhimurium LT2 in different vegetables: cherry and regular-size tomatoes, onions, lettuce, and yellow and red bell peppers (Escherichia coli can be substituted for BSL1 laboratories). Upon completion of the laboratory experience, students were able to: 1) Develop testable hypotheses addressing the ability of a human pathogen, Salmonella enterica, to colonize and proliferate in vegetables; 2) Determine that different vegetables support the growth of Salmonella to different extents; 3) Conduct statistical analysis and identify any significant differences. The teaching-learning process was assessed with a pre-/posttest, with an average increase in content understanding from ~15% to 85%. We also measured students' proficiency while conducting specific technical tasks, revealing no major difficulties while conducting the experiments. Students indicated satisfaction with the organization and content of the practices. All of the students (100%) agreed that the exercises improved their knowledge of this subject.

Effects of Light Color on Consumers’ Acceptability and Willingness to Eat Apples and Bell Peppers

AbstractThis study aimed to determine whether ambient light colors affect consumers’ willingness to eat, sensory perceptions and hedonic impressions of foods. Sliced apples and red bell peppers were presented under five different colors of light: white, yellow, green, blue and red, respectively. Participants were asked to observe the presented food under these colored lights, to rate their willingness to eat and liking of food appearance. After tasting, participants were asked to rate intensities of flavor and crispness and rate overall impression of the food. When the food samples were presented under white or yellow light rather than blue light, participants not only wanted to eat more, but also liked the foods more. Participants were especially more willing to eat apples under yellow light than under white light commonly experienced in daily life. Flavor intensity of apples was found to be lower under blue light than under yellow, white or red light; this trend was not observed in flavor intensity of bell peppers. Crispness intensities were not different among the five light‐color conditions. In conclusion, our findings support and extend the notion that light colors modulate consumers’ willingness to eat and their hedonic impressions of foods, especially apples and bell peppers.Practical ApplicationsAs multicolored light‐emitting diode bulbs have become popular, foods and drinks are often displayed under colored light in restaurants and retail stores. The results of this study will provide sensory scientists and food‐service professionals with valuable insights as to how their consumers will most likely behave under colored lights in a given dining establishment. In addition, based on findings that participants’ appetites were significantly higher for apples under yellow light than under white light, yellow light might be used as a tool for encouraging people to consume more apples in everyday life.

Modeling of Peroxidase Inactivation and Temperature Profile During Infrared Blanching of Red Bell Pepper

Infrared (IR) blanching resulted in moisture loss (∼1.6%), whereas fat, crude fiber, protein and carbohydrate contents were not affected. Retention of ascorbic acid (94.3%) and β-carotene (108.4%) was found to be high after IR blanching. Inactivation of peroxidase (POD) and temperature profile in red bell pepper was predicted by employing different models. Fractional conversion model and multiple regression analysis were used to predict the POD inactivation at different temperatures (130, 150 and 170C). The time–temperature–distance relationship and multiple regression analysis were used to predict the temperature at different points (0.5, 2.5 and 4.5 mm from top) of red bell pepper subjected to IR blanching at 150C. The multiple regression analysis was found to fit well (R2 = 0.996–0.997) with the experimental values for predicting POD inactivation than fractional conversion model (R2 = 0.868–0.943). The temperature profile during blanching of red bell pepper was predicted well by using time–temperature–distance relationship (R2 = 0.996–0.999) and multiple regression analysis (R2 = 0.979–0.989). Practical Applications Infrared (IR)-based dry blanching offers advantages such as higher retention of water-soluble nutrients, complete elimination of effluent generation, higher energy efficiency, and both blanching and drying operations in the same processing unit, which minimizes labor requirement and improves productivity. The present study showed that IR can be effectively used for peroxidase inactivation in red bell pepper at different processing temperatures. The quality of IR-blanched red bell pepper in terms of ascorbic acid, β-carotene, carbohydrates, protein, ash, fiber and moisture content was not affected significantly. Peroxidase inactivation during IR blanching is temperature dependent and it is essential to know the distribution of temperature in the material being processed to standardize the operating conditions. The inactivation rate constant and decimal reduction time of enzyme provide information to design a blanching process efficiently. This research area has been a scope for further studies and this technique can replace conventional water blanching.

Simultaneous extraction of edible oil from avocado and capsanthin from red bell pepper using supercritical carbon dioxide as solvent

Crude avocado oil is similar to olive oil and contains health-beneficial compounds such as tocopherols and phytosterols. Capsanthin is the major carotenoid present in the red bell pepper (Capsicum annuum L.) and is used as a natural food colorant with biological activity. In order to combine the benefits of both and to produce capsanthin-rich avocado oil using a clean extraction technology, freeze-dried avocado and red bell pepper pulps were separately packaged in a single fixed bed extractor, in which supercritical carbon dioxide (scCO2) was passed through the bed at 50°C and 400bar. The target compounds were simultaneously extracted from both sources, the first source containing lipids and the second source rich in capsanthin. The scCO2 passed first through the avocado pulp containing 68% lipids, and then that were passed through the red bell pepper pulp contained 625μg/g capsanthin. Lipids extracted in the first bed served as co-solvent with CO2 in the extraction of capsanthin in the second bed. An extract consisting of intensely red-colored oil containing 280–460μg/g capsanthin was obtained. In the process, around 88% avocado oil and from 30% to 50% capsanthin from red bell pepper were extracted. The pepper pulp extraction without using oil as a co-solvent resulted in 1% yield of a concentrated extract containing 11,000μg capsanthin per gram extract, but with only 15% recovery, corresponding to the extraction of 100μg capsanthin from a total of 625μg capsanthin per gram of freeze-dried red bell pepper.

Effects of Electrical Pretreatments on the Yield and Quality Characteristics of Red Bell Pepper Puree

AbstractElectrical treatments, which are among the nonthermal preservation technologies, have been gaining importance with the changes in the preferences of consumers who want high quality foods. In this study, electroplasmolysis (EP) as a pretreatment and microwave (MW) heating as an alternative to traditional heating were used in the production of red pepper puree in order to increase the puree yield and improve the quality characteristics of the puree. The red pepper purees were treated by EP, conventional heating (CH) as the control and also combinations of treatments (EP + MW, EP + CH). The EP application was optimized using response surface methodology. The optimum conditions were found as a voltage gradient of 143 V/cm and a treatment time of 60 s. At this optimum point, the yield was found to be 76.3%. In the combination of the EP and MW groups, the yield increased by 7.56% compared with the control group. The pectin and vitamin C contents increased after the pretreatments when compared to the control group.Practical ApplicationsElectrical treatments are used as an alternative to traditional food processing techniques. Electroplasmolysis (EP) application provides an increased permeability of the plant tissues. This benefit can be used in the production of fruit and vegetable juice or puree. Yield is so important especially on the industrial scale. EP and microwave applications increased the yield and also the quality of the red bell pepper puree, and as a result, these methods are useful for food processing technology.

Antihyperglucolipidaemic and anticarbonyl stress properties in green, yellow and red sweet bell peppers (Capsicum annuum L.)

Effect of aqueous methanol extract of different colour sweet bell peppers (Capsicum annuum L.) on parameters of diabesity and carbonyl stress was analysed in vitro. Yellow pepper displayed significantly (p < 0.001) higher intestinal α-glucosidase inhibitory activity than green and red pepper. Porcine pancreatic lipase inhibitory activity was significantly (p < 0.01) high in yellow and red pepper than in green pepper. Green and red pepper inhibited vesperlysine-type advanced glycation end products (AGEs) more potently than yellow pepper; however, pentosidine-type AGEs were similarly inhibited by all three peppers. Yellow and red pepper inhibited lipid peroxidation more potently (p < 0.01) than green pepper. Total polyphenol content and free radicals scavenging activities in yellow and red bell peppers were higher than in green pepper. Total flavonoid content was high in green pepper than that present in yellow and red peppers. Green pepper displayed presence of proanthocyanins; however, oligomeric anthocyanins were detected in yellow and red peppers.

Preparation and characterization of improved gelatin films incorporating hemp and sage oils

The aim of the study is to prepare and characterize gelatin films incorporating hemp and sage oil, to obtain an edible film which combines both food preservation and nutritional properties. Gelatin film-forming solutions were investigated in terms of wettability in relation to different foodstuff and their antimicrobial properties against Escherichia coli, Staphylococcus aureus, Listeria innocua, Saccharomyces cerevisiae and Penicillium expansum. The gelatin films were evaluated for their water vapor permeability, solubility in food simulants, moisture content, thickness and light barrier property. The steeper decrease in contact angles, surface tension and spreading coefficients was displayed by the sage oil-gelatin film solution and the mildest by the hemp oil-gelatin film solution. The most suitable foodstuffs to be coated in sage/hemp oil-gelatin films seem to be Golden Apple, pork meat and processed cheese, whereas the least suitable appear to be garlic, red bell pepper and cauliflower. Hemp oil has moderate antimicrobial action, while the sage oil displays a strong inhibition. Additive effect is expressed in case of all gelatin film solutions containing sage and hemp oils combinations. The sage oil-gelatin film displays the lowest water vapor permeability and moisture content, while the hemp oil-gelatin film results in the lowest thickness and highest light barrier property. Hemp oil-gelatin film is more soluble than the sage oil-gelatin film. Varying degrees in the investigated parameters can be noticed in cases of oils mixtures-gelatin films depending by the dominant oil.

Potential health concerns of trace elements and mineral content in commonly consumed greenhouse vegetables in Isfahan, Iran.

Background:This study aimed to investigate the potential health concerns of trace elements and mineral content of commonly consumed greenhouse vegetables in Isfahan, Iran.Materials and Methods:Six kinds of greenhouse vegetables namely; Raphanus sativus (Radish), Cucumis sativus (Cucumber), Solanum lycopersicum (Tomato), green Capsicum annuum (Green bell pepper), yellow C. annuum (Yellow bell pepper), and red C. annuum (Red bell pepper) were collected from Isfahan greenhouses, between December 2012 and March 2013. The vegetables were analyzed in order to determine the concentrations of trace elements and trace minerals using instrumental neutron activation analysis (INAA).Results:The results of INAA showed that the concentrations of aluminum, bromine, cobalt, rubidium and strontium of these vegetables were varied from 7.2 to 28.4 mg/kg, 0.6–11.7 mg/kg, 0.1–0.5 mg/kg, 4.2–8.4 mg/kg, and 12.0–141.0 mg/kg, respectively. The trace mineral concentrations of As, Cr, Cs, Sc, Th, and U in all of the samples were less than the defined tolerable upper intake level.Conclusion:The results of this study revealed that considering the measured trace elements and mineral content levels, Isfahan greenhouse vegetables do not impose any serious health harmful effects for individuals in the studied area due to their meal consumptions.

Comparison of odour thresholds and odour qualities of the enantiomers of 4‐mercapto‐2‐alkanones and 4‐acetylthio‐2‐alkanones

Abstract4‐Mercapto‐2‐alkanones constitute a class of naturally occurring polyfunctional thiols; 4‐mercapto‐2‐heptanone, for example, has been reported in cooked red bell pepper. The objective of this study was to determine the impact of the chain length on the odour thresholds and the odour qualities of the enantiomers of these chiral volatiles. 4‐Acetylthio‐2‐pentanone and 4‐acetylthio‐2‐hexanone and the corresponding 4‐mercapto‐2‐alkanones were synthesized by the addition of thioacetic acid to 3‐alkene‐2‐ones and subsequent lipase‐catalysed hydrolysis. The absolute configurations and the gas chromatography (GC) elution order of the enantiomers on a chiral stationary phase were determined on the basis of 1H NMR anisotropy effects in combination with lipase‐catalysed enantioselective hydrolysis. These compounds were included into a homologous series of 4‐mercapto‐2‐alkanones and 4‐acetylthio‐2‐alkanones exhibiting alkyl carbon chain lengths from 5 to 10. The odour thresholds of the enantiomers were compared using capillary gas chromatography‐olfactometry (GC‐O). The odour thresholds of the mercapto‐compounds were consistently lower than those of the corresponding acetylthio‐compounds. Both series of compounds exhibited minima of the odour thresholds at alkyl carbon chain lengths of 7 and 8, respectively. Odour thresholds of the (S)‐enantiomers of 4‐mercapto‐2‐hexanone and 4‐acetylthio‐2‐hexanone were significantly lower than those of the corresponding (R)‐enantiomers. The (S)‐enantiomers of the mercapto‐compounds had more fruity and pleasant notes than the (R)‐enantiomers. Although the number of judges was limited, the comparative data demonstrate the impact of the chain length on odour thresholds and odour qualities of members of a homologous series and underline the role of the configurations for the sensory properties of chiral volatiles. Copyright © 2014 John Wiley &amp; Sons, Ltd.

Influence of continuous exposure to gaseous ozone on the quality of red bell peppers, cucumbers and zucchini

The effect of continuous exposure to ozone on quality changes during the storage of red bell peppers, cucumbers and zucchini was investigated. Peppers were stored at 14°C and were exposed to ozone at 0.1 and 0.3μmolmol−1, while cucumbers and zucchini were stored at 12 and 8°C, respectively, and exposed to ozone at 0.1μmolmol−1. The content of fructose (2.75g/100g FW) and glucose (2.00g/100g FW) in red bell peppers exposed to ozone at 0.1μmolmol−1 was increased by 8 and 7%, respectively, when compared to controls. Continuous exposure to ozone at 0.3μmolmol−1, on the other hand, had no effect on fructose (2.52g/100g FW) and glucose (1.88g/100g FW) content. The content of vitamin C was significantly enhanced in red bell peppers exposed to ozone at 0.1 and 0.3μmolmol−1 after 7d of storage, however, this effect was not maintained. After 14d, vitamin C content in peppers exposed to ozone at 0.1μmolmol−1 was not significantly different from the control, whereas it was reduced at 0.3μmolmol−1. Total phenolics content was increased in peppers exposed to ozone at 0.1μmolmol−1, but was unaffected at 0.3μmolmol−1. Continuous exposure of red bell peppers to ozone at 0.1 and 0.3μmolmol−1 had no significant effect on weight loss, texture and colour. In cucumbers and zucchini, continuous exposure to ozone at 0.1μmolmol−1 reduced weight loss by more than 40% and improved texture maintenance, while having no significant effect on their biochemistry. The findings from this study suggest that continuous exposure to ozone at 0.1μmolmol−1 is a promising method for shelf-life extension of cucumbers and zucchini. Even though in red bell peppers continuously exposed to ozone at 0.1μmolmol−1 sugars and phenolics content was increased, further work is still needed to better understand the exact mechanism of ozone action and its potential for the industrial use.

Effects of a composite chitosan–gelatin edible coating on postharvest quality and storability of red bell peppers

For the first time, a composite chitosan–gelatin (CH–GL) coating was applied to peppers and its effects on fruit quality and storability were examined. Pure chitosan (CH) and gelatin (GL) coatings were studied for comparison. The CH coating inhibited microbial spoilage and prolonged the possible storage period. The GL coating contributed to fruit firmness, but did not allow for prolonged storage. The composite CH–GL coating was associated with a two-fold decrease in microbial decay, significantly (p≤0.05) enhanced fruit texture and prolonged the possible period of cold storage up to 21 days and fruit shelf-life up to 14 days, without affecting the respiration or nutritional content of the fruit.

The evaluation of trace elements of interest in kidney disease in commonly consumed greenhouse vegetables in Isfahan, Iran: preliminary results.

Trace elements play a significant role in biological processes. The aim of this study was to evaluate the trace elements of interest in kidney disease in commonly consumed greenhouse vegetables in Isfahan, Iran. Six kinds of greenhouse vegetables namely; Raphanus sativus (Radish), Cucumis sativus (Cucamber), Solanum lycopersicum (Tomato), green Capsicum annuum (Green bell pepper), yellow Capsicum annuum (Yellow bell pepper) and red Capsicum annuum (Red bell pepper) were collected from Isfahan greenhouses, between December 2012 to March 2013. The vegetables were analyzed in order to determine the concentrations of trace elements and trace minerals using instrumental neutron activation analysis (INAA). The results of INAA showed that, the concentrations of Fe (Iron), Mn (Manganese) and Zn (Zinc) were varied from <10-50.0 mgkg-1, 6.8-15.0 mgkg-1 and 10.0-23.0 mgkg-1, respectively. The elemental concentration of Fe, Mn and Zn in all of the samples were less than the defined tolerable Upper Intake Level (UIL). The results of this study revealed that, considering the measured trace elements and mineral content levels, Isfahan greenhouse vegetables do not impose any serious health harmful effects for individuals in the studied area due to their meal consumptions.

Field Evaluation of Carbon Sources for Anaerobic Soil Disinfestation in Tomato and Bell Pepper Production in Tennessee

Anaerobic soil disinfestation (ASD) is a biologically based, non-fumigant, pre-plant soil treatment developed to control soilborne plant pathogens and plant-parasitic nematodes in specialty crop production systems. Soil treatment by ASD includes the incorporation of a labile carbon (C) source, tarping with plastic, and irrigation of the topsoil to saturation (5 cm irrigation) to create conditions conducive to anaerobic decomposition of the added C source. A field study was implemented beginning in Fall 2010 and repeated in the same plot locations in Fall 2011 in Knoxville, TN, to evaluate ASD. Soil properties, weed and Rhizoctonia solani population dynamics, and crop performance were evaluated after ASD treatment with several potential C sources for ASD before production of fresh-market tomato (Solanum lycopersicum L. ‘Red Defender’) and red bell pepper (Capsicum annum L. ‘Red Knight X3R’). Treatments included: 1) untreated control; 2) mustard seed meal (biofumigant control); 3) ASD with dried molasses; 4) ASD with soil-incorporated Indian mustard (Brassica juncea L.), white mustard (Sinapis alba L.), and arugula (Eruca sativa Mill.) cover crop with molasses added at cover crop incorporation; 5) ASD with soil-incorporated Indian mustard, white mustard, and arugula cover crop; 6) ASD with soil-incorporated cereal rye (Secale cereale L.) cover crop with molasses added at cover crop incorporation; and 7) ASD with soil-incorporated cereal rye cover crop. Accumulated soil anaerobic conditions were significantly greater than the untreated control in all ASD treatments except the ASD mustard/arugula treatment. Although not related to accumulated anaerobic conditions, populations of R. solani were lowest and equivalent to the biofumigant control for ASD cereal rye and ASD mustard/arugula treatments. Differences in weed populations and soil inorganic nitrogen among treatments were limited. Yield of bell pepper and tomato did not differ among treatments, which may have been partly the result of the low pest pressure observed at the site over the 2 years of the study.

Promotion of anti-keyhole limpet hemocyanin IgM and IgG antibody productions in vitro by red bell pepper extract

Red bell pepper (Capsicum annuum L.), eaten as vegetables, is a rich source of vitamin C and E, provitamin A, β-carotene, and numerous phenolic compounds. Its antioxidant, anti-mutagenic and anti-inflammatory properties have been reported. However, scientific report on its immunomodulatory activities is scarce. We, for the first time, reported the promotion of polyclonal immunoglobulin (Ig) M production by red bell pepper extract (RBPE). The present study was aimed to investigate the activity of RBPE on keyhole limpet hemocyanin (KLH)-specific IgM and IgG antibody productions in vitro. Anti-KLH antibodies, anti-KLH IgM secreting cells, and viable cells were determined by ELISA, ELISPOT and MTT assays, respectively. RBPE (0.75 and 1.5mg/mL) significantly enhanced the production of anti-KLH IgM in cultured splenocytes of non-immunized (189 and 184%, respectively) and immunized mice (145% at 1.5mg/mL). The same doses promoted the formation of anti-KLH IgM secreting cells 185 and 232%, respectively. Moreover, RBPE (0.375mg/mL) augmented anti-KLH IgG production by 145 and 157% in cultured splenocytes collected from mice 1 and 3weeks after a booster injection. Thus, RBPE induced KLH-specific antibody productions. The findings of the present study suggest that consumption of RBPE or vegetables may be beneficial to strengthen humoral immune responses.

Modelling of acrylamide formation in thermally treated red bell peppers (Capsicum annuum L.)

In this study, modelling of time/temperature-depending acrylamide formation in red bell peppers was performed. The data collected were analysed using a central composite design and response surface modelling, to optimize the thermal treatment (temperature and time of heating) of red bell pepper, in order to find the condition of lower acrylamide production maintaining sufficient status of processed vegetable. Using this approach, the acrylamide content in studied samples was in the range of 47 ± 12.03 and 10,616 ± 189.47 ng/g at temperature/time condition between 170 and 240 °C, respectively, 4–46 min. The calculated equation of acrylamide formation in grilled red bell pepper revealed that the minimum acrylamide formation is at the lowest exposure times, between 4 and 15 min. Also, the lower the cooking temperature is, the lower the acrylamide formation is. Moreover, the presented model enables the prediction of the acrylamide level at various temperature/time conditions of red bell pepper thermal treatment.

Electromagnetic Radiation‐Based Dry Blanching of Red Bell Peppers: A Comparative Study

AbstractRetention of water‐soluble nutrients, prevention of solid loss and elimination of waste water generation are some of the advantages of dry blanching. Dry blanching of red bell pepper (Capsicum annuum L.) slices using infrared (IR) and microwave (MW) radiations was attempted and its performance was compared with conventional water and steam blanching methods. Processing conditions (time and temperature) were standardized on the basis of degree of enzyme inactivation (peroxidase, polyphenol oxidase). Effect of blanching methods on retention of micronutrients such as ascorbic acid, β‐carotene and protein, besides product shrinkage, structure and texture (shearing force) were analyzed. Water and steam blanching were found to need lower processing time (1.0 and 1.5 min, respectively) compared with IR (6.0 min) and MW blanching (3.0 min). However, MW‐blanched samples retained higher amounts of ascorbic acid (94.7%). Dry blanching with IR (150C) and MW (17.5 W/g) resulted in higher retention of β‐carotene (103.2 and 118.6%, respectively) compared with water (60.3%) and steam blanching (88.3%). Dry blanching resulted in moisture loss (1–6%) and shrinkage, perhaps resulting in higher shearing force observed in dry blanched slices. Scanning electron micrographs indicated that method of blanching has a role on extent of effect on cell structure.Practical ApplicationsRed bell pepper is a rich source of ascorbic acid and β‐carotene. This study explored the possibilities of dry blanching red bell pepper using infrared and microwave radiation as a potential alternative to water and steam blanching. The dry blanching is expected to retain higher amount of nutrients, reduce solid loss and eliminate effluent generation besides being convenient to operate.