Hot Red Pepper Research Articles

Effect of hot red pepper supplementation and different storage time on hens egg quality

Introduction. Eggs are a food source of protein that easily deteriorates during storage. Supplementation of hot red chilli pepper powder rich in bioactive compounds in diets for laying hens can improve egg quality and prevent egg deterioration during storage. Objective. To determine the effect of hot red pepper powder supplementation and different storage times on the physical egg quality of laying hens. Materials and methods. This study was conducted from January to March 2024 at the Research Barn of PT. Agromix Lestari Group, Kulon Progo, Yogyakarta, Indonesia. Eighty 56-week-old Novogen laying hens (1681 ± 64 g) were assigned into four dietary treatments (4 replications, 5 hens per replication): basal diet as control (P0); basal diet + 0.25 % hot red pepper powder (P1); basal diet + 0.5 % hot red pepper powder (P2); and basal diet + 0.75 % hot red pepperpowder (P3). At the end of week 6, one egg per replicate group was collected and analyzed for physical quality in three storage treatments: fresh condition (S0), one week storage (S1), and two weeks storage (S3). Egg quality data were analyzed with a factorial experimental design (4 x 3) using SPSS 26 software. Results. Supplementation of 0.5 % hot red pepper powder significantly increased egg weight. Hot red pepper addition and treatment duration significantly affected egg yolk colour. The hot red pepper treatment group showed significantly lower pH of albumen and yolk. Conclusions. The supplementation of hot red pepper powder in laying hens diets has been shown to improve the egg yolk color. The inclusion of 0.5 % in the ration was able to keep the pH of yolk and albumen low.

Synthesis of agro-industrial wastes/sodium alginate/bovine gelatin-based polysaccharide hydrogel beads: Characterization and application as controlled-release microencapsulated fertilizers

Synthesis of novel agro-industrial wastes/sodium alginate/bovine gelatin-based polysaccharide hydrogel beads, micromeritic/morphometric characteristics of the prepared formulations, greenhouse trials using controlled-release microencapsulated fertilizers, and acute fish toxicity testing were conducted simultaneously for the first time within the scope of an integrated research. In the present analysis, for the first time, 16 different morphometric features, and 32 disinct plant growth traits of the prepared composite beads were explored in detail within the framework of a comprehensive digital image analysis. The hydrogel beads composed of 19 different agro-industrial wastes/materials were successfully synthesized using the ionotropic external gelation technique and CaCl2 as cross-linker. According to micromeritic characteristics, the ionotropically cross-linked beads exhibited 77.86 ± 3.55 % yield percentage and 2.679 ± 0.397 mm average particle size. The dried microbeads showed a good swelling ratio (270.02 ± 80.53 %) and had acceptable flow properties according to Hausner's ratio (1.136 ± 0.028), Carr's index (11.94 ± 2.17 %), and angle of repose (25.03° ± 5.33°) values. The settling process of the prepared microbeads was observed in the intermediate flow regime, as indicated by the average particle Reynolds numbers (169.17 ± 82.81). Experimental findings and non-parametric statistical tests reveal that dried fertilizer matrices demonstrated noteworthy performance on the cultivation of red hot chili pepper plant (Capsicum annuum var. fasciculatum) according to the results of greenhouse trials. Surface morphologies of the best-performing fertilizer matrices were also characterized by Scanning Electron Microscopy. Moreover, the static fish bioassay experiment confirmed that no abnormalities and acute toxic reactions occurred in shortfin molly fish (Poecilia sphenops) fed with dried leaves of red hot chili pepper plants grown with formulated fertilizers. This study showcased a pioneering investigation into the synthesis of microcapsules using synthesized hydrogel beads along with digital image processing for bio-waste management and sustainable agro-application.

Inhibition of bleaching of stored red hot pepper through appropriate postharvest technologies and practices

The colour qualities of hot red pepper are the major issue in pepper value chain. Due to poorly coordinated scientific evidence, information on the factors causing colour loss and the inhibition mechanism is not well known. Therefore, this review paper aimed to summarize the inhibition mechanism of stored red hot pepper bleaching through appropriate postharvest technologies and practices. The information in this paper was gathered from a variety of sources, including journal articles, books, book chapters, workshop proceedings, FAO reports, and AOAC official methods of analysis. According to these studies, carotenoids, surface colour, and extractable colour (ASTA value) are the primary colourants that define hot red pepper. The findings demonstrate that low-temperature drying methods, such as open sun drying, are best for preserving the red hot pepper powder’s colour quality, while higher temperatures cause the colour to darken. Blanching, the use of desiccants (CaCl2), and chemical dipping are pretreatments that preserve the best colour quality by hastening the drying time. Similarly, storage of red hot pepper powder at lower temperatures (5oC) resulted in less colour degradation. In other words, materials used for packaging that have a high barrier to light, moisture, and air, such as laminated aluminium, amber or black polyethylene, and high-density polyethylene, maintained a higher level of colour quality. Through their influence on drying and processing times, breeding technologies, varieties, and maturity level also impact colour quality. In conclusion, the colour quality of red hot pepper is highly influenced by environmental, biological, and processing methods. It is, therefore, critical to use appropriate drying and pretreatment techniques, storage time, well-managed storage temperature, appropriate processing methods and packing materials, and improved agronomic practices for the sustainable management of colour fading and adulteration that can occur throughout the value chain.

Effect of Dietary Supplementation of Hot Red Pepper on Growth Performance, Carcass Characteristics, Blood Parameters, Microbiological Traits and Physiological Status of Broiler Chicks

Effect of Dietary Supplementation of Hot Red Pepper on Growth Performance, Carcass Characteristics, Blood Parameters, Microbiological Traits and Physiological Status of Broiler Chicks

Effect of packaging materials and storage duration on the functional quality of red hot peppers (Capsicum annum L.) pods

The preservation of the functional quality of red pepper requires appropriate packaging materials, storage duration, and condition. This study evaluated the effect of the packaging materials and the storage duration on the functional quality of the red hot pepper pod for ten months at ambient storage temperature (25±2 °C) in four packaging materials: Jute sacks, Fertilizer Liner Sheet (FLS), Fertilizer Woven Polypropylene + Liner Sheet (FWPP + LS), and PICS bags (Purdue Improved Crop Storage) using two-factor factorial designs. The samples were analyzed at two-month intervals for water activity (aw, extractable color, total phenolic compounds, pungency index and oleoresin content. Except for aw, other functional qualities of red hot pepper degrade with advanced storage in all packaging materials. At the end of storage, the maximum values of aw (0.76) and the minimum values of aw (0.38) were recorded in jute sacks and PICS bags. Extractable color (ASTA units) decreased from 225.42 to 133.11, 228.71–139.09, 274.29–171, and 288.91–218.98 in jute bags, FLS, FWPP + LS, and PICS bags, respectively. Phenolic compounds (GAE mg/g dry samples) degraded from 2.32 to 1.02, 2.33–1.37, 2.4–1.35, and 2.59–1.85 in jute bags, FLS, FWPP + LS and PICS bags, respectively. The pungency index (Abs/g dry samples) of the samples changed from 4.55 to 2.56, 5.49–4.00, 5.00–3.49, and 4.74–2.72 in jute bags, FLS, FWPP + LS, and PICS bags, respectively. The oleoresin content (%) decreased from 12.88 to 7.18, 12.92–7.78, 13.19–8.45 and 13.58–9.88 in jute sacks, FLS, FWPP + LS and PICS bags, respectively. The study revealed that the PICS bags retained the highest functional qualities compared to other packaging materials.

Enhancing the Quality and Sensory Characteristics of Native Chicken (Gallus gallus) Eggs Using Natural Additives

The study examines the effect of natural egg enhancers on the quality and sensory attributes of native chicken eggs. The research was conducted in Lagangilang, Abra, Philippines, involving 96 native chickens that were fed with different egg enhancers, including pure formulated feed with no additives, commercial egg enhancer, annatto seed powder, turmeric powder, and red-hot pepper powder at 1% level. The results showed that the egg yolk weight, albumen weight, and eggshell thickness were not significantly different among the treatments. However, yolk color was significantly different among the treatments, with annatto seed, turmeric, and red-hot pepper treatments rated as dark yellow having significantly higher yolk color compared to the control and commercial treatments. The study also found that the coloring content agent of egg enhancers, such as annatto seed, turmeric, and red-hot pepper, can improve the yolk color of eggs by providing carotenoids and other antioxidants to the birds. This is important because consumers often prefer eggs with a darker yolk color. The study also evaluates the sensory evaluation of senior high school students, college students, and faculty on native chicken eggs given with egg enhancers. The results indicate that there were no significant differences in appearance, flavor, aroma, aftertaste, and general acceptability among the treatments with a descriptive rating of “like moderately” based on the hedonic scale.

Laying Performance of Native Chicken (Gallus gallus L.) Fed with Natural Egg Enhancers

Native chickens, inherent to sustainable agriculture, play a crucial role in diverse ecosystems and local economies. Recognizing their significance, this study, conducted at Lagangilang, Abra aimed to evaluate the impact of annatto seed, turmeric, and red-hot pepper as additives on the egg performance of native chickens over four months laid out in a Completely Randomized Design (CRD). Focusing on laying performance in terms of average monthly egg laid, hen house egg production (HDEP), egg mass, egg weight, and mortality and morbidity rate. The research revealed no significant differences in various egg performance parameters, nevertheless, the T3 annatto seed had the highest mean among the treatments next with the commercial egg booster in terms of laid eggs, while unexpectedly contributing to a reduction in mortality and morbidity rates among native chickens. The study suggests that while these additives may not serve as direct egg promoters, they hold promise for improving specific aspects of native chicken eggs, warranting further investigation into their potential health benefits and optimization for market appeal. In terms of return above the feed, stock, and additive costs, utilizing annatto seed and turmeric as additives is 4-13%. Hence, a comprehensive understanding of these implications is vital for informed decision-making when considering additives and enhancers in native chicken production. Though all egg enhancers are acceptable, the prevailing price of the additives to be used should be considered.

Multi-trait efficiency and interactivity of bacterial consortia used to enhance plant performance under water stress conditions

Water stress is a major limiting factor for agricultural production under current and projected climate change scenarios. As a sustainable strategy, plant growth-promoting bacterial consortia have been used to reduce plant water stress. However, few studies have examined the effects of stress on multi-trait efficiency and interactivity of bacterial species. In this study, we used several in-vitro experiments, plant assays and greenhouse trials to investigate the effects of stress and bacterial consortia on 1-aminocyclopropane-1-carboxylic acid deaminase (ACCD) activities, indole-3-acetic acid (IAA) production and plant growth-promoting traits (Phosphate-solubilization, starch hydrolysis, siderophores and ammonium production). We further assessed biofilm formation and the chemotactic behaviour in response to ACC. A total of fifteen ACCD rhizobacteria with multiple growth-promoting traits from the dominant plant species from the hyperseasonal Aripo Savannas were screened in this study. Five of the isolates were further analyzed based on their ACCD activities and were tested in single and dual consortium to assess their abilities in promoting growth under simulated drought stress (−0.35 MPa) and chemically induced ACC conditions (0.03 mM). Our findings showed that bacteria which produce high concentrations of IAA affected the isolates’ ability to promote growth under stress, irrespective of microbial combination with ACCD activity above the minimal threshold of 20 nmol α-ketobutyrate mg−1 h−1. Biofilm production with co-culture interaction varied greatly across treatments, however, the general trend showed an increase in biofilm under stress induce conditions. The best performing co-culture, UWIGT-83 and UWIGT-120 (Burkholderia sp.) showed enhanced growth in germination assays and in greenhouse trials with Capsicum chinense (Moruga red hot peppers) under drought stress, when compared to non-inoculated treatments. The findings highlight the importance of testing interactivity of bacterial species with multiple growth promoting traits under stress conditions; and proposed the use of ACC growth media as a novel biofilm screening method for selecting potential stress plant growth-promoting bacteria. Better screening strategies for appropriate plant growth-promoting bacteria may narrow the inconsistency observed between laboratory and field trials.

Capsaicin: A chili pepper bioactive phytocompound with a potential role in suppressing cancer development and progression.

Cancer profoundly influences morbidity and fatality rates worldwide. Patients often have dismal prognoses despite recent improvements in cancer therapy regimens. However, potent biomolecules derived from natural sources, including medicinal and dietary plants, contain biological and pharmacological properties to prevent and treat various human malignancies. Capsaicin is a bioactive phytocompound present in red hot chili peppers. Capsaicin has demonstrated many biological effects, including antioxidant, anti-inflammatory, antimicrobial, and anticarcinogenic capabilities. This review highlights the cellular and molecular pathways through which capsaicin exhibits antineoplastic activities. Our work also depicts the synergistic anticancer properties of capsaicin in conjunction with other natural bioactive components and approved anticancer drugs. Capsaicin inhibits proliferation in various cancerous cells, and its antineoplastic actions in numerous in vitro and in vivo carcinoma models impact oncogenesis, tumor-promoting and suppressor genes, and associated signaling pathways. Capsaicin alone or combined with other phytocompounds or approved antineoplastic drugs triggers cell cycle progression arrest, generating reactive oxygen species and disrupting mitochondrial membrane integrity, ultimately stimulating caspases and promoting death. Furthermore, capsaicin alone or in combination can promote apoptosis in carcinoma cells by enhancing the p53 and c-Myc gene expressions. In conclusion, capsaicin alone or in combination can have enormous potential for cancer prevention and intervention, but further high-quality studies are needed to firmly establish the clinical efficacy of this phytocompound.

Exposure And Health Risk Assessment Of Aflatoxins In Hot Red Pepper Marketed In North Shewa Zone, Oromia Region, Ethiopia.

Aflatoxins (AFs) are secondary metabolites mainly produced by Aspergillus flavus and A. parasiticus and their contamination of red peppers can cause hepatocellular carcinoma, growth retardation in children, immune suppression, and death. In addition, their presence in the red peppers can affect international trade and cause significant economic burdens. Thus, the objective of this study was to assess the level of AFs contamination in packed powder (from supermarkets) and raw red pepper samples commercially available in the towns of Fiche and Mukaturi. Furthermore, this study aimed to determine the potential health and cancer risks associated with the consumption of red pepper contaminated with AFs. Red pepper samples (raw and packed powder) were collected randomly from the Fiche and Mukaturi open markets. Then AFs in the samples were extracted using methanol: water (80:20, v/v). These extract samples were then cleaned up using an immunoaffinity column (IAC) and determined with a high-performance liquid chromatography-fluorescence detector (HPLC-FLD). The finding showed that the amount of AFB1, AFB2, and AFG1 in raw red pepper was found to be 3.19 ± 0.01, 0.19 ± 0.001, and 4.07 ± 0.01 μg kg-1, respectively. The raw red pepper samples had a total of 7.66 ± 0.01 μg kg-1 of AFs. On the other hand, the amount of AFB1, AFB2, and AFG1 in Afiya-packed red pepper was found to be 7.04 ± 0.03, 2.15 ± 0.06, and 0.50 ± 0.01 μg kg-1, while Mudayi packed red pepper contained 31.60 ± 0.22, 24.40 ± 0.17, 3.37 ± 0.02 and 2.48 ± 0.004 μg kg-1 of aflatoxins, respectively. Afiya and Mudayi packed powder peppers had a total AFs content of 10.4 ± 0.07 and 61.90 ± 0.28 μg kg-1, respectively. The total AFs concentrations in packed pepper powder samples were higher than maximum toleratable limits (MTLs) set by the European Commission Regulation (EU) 2023/915 (5.00 μg kg-1 for AFB1 and 10 μg kg-1 for total AFs). AFB1 (31.60 ± 0.22 μg kg-1) had the highest level of contamination, followed by AFB2 (24.40 ± 0.17 μg kg-1) in packed pepper powder. In the adult population, the estimated daily intake (EDI) of AFB1, AFB2, AFG1, and AFG2 ranged from 0.80 to 7.90, 0.04 to 6.10, 0.02 to 1.02, and 0.05 to 0.62 g kg-1 body weight (bw) per day, respectively. However, the Margins of Exposure (MOE) values and combined Margin of Exposure (MoET) for these chemicals were significantly lower than the safe margin (<10 000). Therefore, this study highlights the potential health risks associated with consuming AFs-contaminated red peppers and the need for stricter regulations and monitoring to ensure food safety.

Physical and sensory characteristics of soaps obtained using red hot pepper seeds oil (Capsicum annuum L.)

Sensory profile of cosmetic products, including soaps, is essential to consumer perception. Therefore, soap manufacturers, using new and alternative raw materials, strive to improve the appearance of soaps, their consistency, their ability to foam, the feeling of cleanliness, the feeling on the skin after use, etc. The aim of this research is to determine the quality and sensory characteristics of soaps obtained with hot pepper seeds oil (Capsicum annuum L.) – an alternative raw material from waste plant products. Four different soap variations were crafted, employing diverse combinations of palm oil, coconut oil, and hot pepper seed oil in their formulations. Certain quality attributes of the soaps were assessed, including hardness, stickiness, and surface tension. Also, the sensory evaluation was made. The conclusions drawn from the study align with the findings obtained through physicochemical and chemical analyses of the soap samples. The results affirm the potential of hot pepper seed oil for cold process soap production, albeit within a restricted range to 10 %.

Chemical characteristics of soaps obtained using red hot pepper seeds oil (Capsicum annuum L.)

Vegetable oils are an important raw material for soap production. They are widely distributed in nature, but only some of them are used in soap production. The search for alternative raw materials for oils from renewable sources is current worldwide. As a potential source of such oil, hot pepper seeds are considered. They are waste plant products that contain proteins, dietary fiber, lipids, minerals, bioactive compounds, etc. This study aimed to identify the optimal amount of hot pepper seed oil to include in the oil blend for cold process soap making. Four variations of soaps were made with hot pepper seeds oil, palm oil and coconut oil in different ratios. The values of indicators – total fatty matter content, free alkali, foaming ability, pH were determined. Soaps containing up to 10 % hot pepper seeds oil in the oil blend exhibit satisfactory quality characteristics. The findings indicate that hot pepper seeds oil is suitable for use in cold process soap making. Its proportion can be as high as 10 % of the total oils.

The Effects of Hot Pepper Seeds Added to the Diet in Quails on the Morphology of the Oviduct and Ovary

The aim of this study is to reveal how red-hot pepper seeds added to the diet in quails change ovarian follicle dynamics and the morphological structure of the oviduct. For this reason, a total of 48 female Japanese quails (Coturnix coturnix Japonica) aged 14 weeks were used as a material. While red hot pepper (Capsicum annuum L.) seeds were added to the diet of the animals in the experimental group at the rate of 2%, 4%, and 6%, it was not added to the control group. At the end of the study, while the number of white follicles showed a statistically significant increase in all groups compared to the control group (P

Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products.

Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as berbere, which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor shiro and other stews, as well as different forms of condiments. The aim of this study was to measure the phytochemical content of raw spices (black cumin, garlic, ginger, and cardamom) and control hot red pepper (HRP), as well as the raw and cooked experimental and commercial spicy hot red pepper products. The samples were analyzed for phytochemical content using a spectrophotometer. Compared to raw experimental spicy hot red pepper, raw spices, and HRP, raw commercial spicy hot red pepper exhibited the highest bioactive phytochemicals. The cooked commercial spicy hot red pepper or sauté had the highest total flavonoid content (TFC) and total carotenoid content (TCC). Similarly, cooked experimental spicy hot red pepper contained the highest levels of total phenolic content (TPC) and β-carotene. With r values ranging from 0.24 to 0.65, the TPC and TFC of raw spices were correlated with antioxidant activity. There was a significant correlation between TCC and 2,2-diphenyl-1-picrylhydrazyl (DPPH) (r = .71), 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (r = .95), and ferric ion reducing antioxidant power (FRAP) (r = .76), as well as between β-carotene and DPPH (r = .69), FRAP (r = .69), and ferrous ion chelating activity (FICA) (r = .78). This study verified that raw spices and their mix with hot red pepper are good sources of bioactive phytochemicals with radicals scavenging abilities in Ethiopian diets.

Contamination of Armenian Red Pepper by Microfungi and Aflatoxin B1

Key words: paprika, hot red pepper, filamentous fungi, aflatoxin B1, strains, contamination The aim of this study was to investigate the contamination of ground red pepper with mycotoxigenic fungi. During 2019-2020 we have analyzed 45 samples taken from different regions of the republic. 13 species of filamentous fungi, belonging to five genera were isolated from ground pepper. Such spices as Aspergillus niger, A. flavus, A. fumigatus var. griseobrunes, A. ochraceus, Penicillium lanosum и Absidia corymbifera were most frequently isolated from red pepper samples on Czapek-Dox agar medium. A chromatographic analysis of 17 samples of ground red pepper was carried out for the presence of aflatoxin B1. As a result, Aflatoxin B1 had been detected in 9 samples. Aflatoxin concentrations in paprika and hot red pepper ranged from 10 to 50 μg/kg. The aflatoxin content in red pepper samples did not depend on its pungency. Other mycotoxins have not been identified during the present study. These findings indicate the risk possibility of human exposure to mycotoxins through the consumption of dry rep pepper.

Medicinal plant feeding impact with different levels on meat quality in Hubbard broiler chicken

At the confluence of food science and animal science, using dietary techniques to improve the quality of meat may be a cutting-edge strategy. In this experiment, 200 chickens were separated into 20 cages, with each cage covering 10 chickens. Six chickens were chosen randomly to evaluate research parameters, and the findings were applied to a CRD (completely randomized design), which included five treatment groups and four replications. The effects of dietary (T1) control without Supplementation (T2) garlic powder, (T4) hot red pepper, (T3) dark pepper, and (T5) a mixture of them on the qualitative characteristics of chicken thigh and breast meat were assessed. Meat's chemical characteristics and quality assessments included assessments of the meat's quality (PH, moisture, protein, fat, and ash). Plant supplementations exhibited a significant (P≤0.05) impact on most of the evaluated chicken meat quality criteria, with black pepper being the exception. In conclusion, plant supplementations had a favorable impact on the quality of chicken meat.

Protective effect of hot peppers against amyloid β peptide and brain injury in AlCl3-induced Alzheimer's disease in rats.

This study investigated the therapeutic effect of red hot pepper (Capsicum annuum) methanolic extract in induced Alzheimer's disease using AlCl3 in male rats. Rats were injected with AlCl3 intraperitoneally (IP) daily for two months. Starting from the 2nd month of AlCl3, rats received, in addition, IP treatments with Capsicum extract (25 and 50 mg/kg) or saline. Other groups received only saline or Capsicum extract at 50 mg/kg for two months. Brain levels of reduced glutathione (GSH), nitric oxide (NO), and malondialdehyde (MDA) were determined. Additionally, paraoxonase-1 (PON-1) activity, interleukin-6 (IL-6), Aβ-peptide, and acetylcholinesterase (AChE) concentrations in the brain were measured. Behavioral testing included wire-hanging tests for neuromuscular strength and memory tests such as Y-maze and Morris water maze. Histopathology of the brain was also done. Compared with saline-treated rats, AlCl3 caused significant elevation of brain oxidative stress as GSH level and PON-1 activity were depleted along with MDA and NO level elevation in the brain. There were also significant increases in brain Aβ-peptide, IL-6, and AChE levels. Behavioral testing indicated that AlCl3 decreased neuromuscular strength and impaired memory performance. Capsicum extract given to AlCl3-treated rats significantly alleviated oxidative stress and decreased Aβ-peptide and IL-6 in the brain. It also improved grip strength and memory functioning and prevented neuronal degeneration in the cerebral cortex, hippocampus, and substantia nigra of AlCl3-treated rats. Short-term administration of ASA (50 mg/kg) has adverse effects on male reproductive function in mice. Co-administration of melatonin protects against ASA-induced impairment of male reproductive function by preventing the reduction in serum TAC and testosterone levels seen with ASA treatment alone.

Quality Indices, Phenolic Compounds and Sensory Evaluation of Flavored Olive Oil.

In this study, the effect of adding some aromatic plants (garlic, rosemary, thyme, and hot-red pepper) on the quality and organoleptic properties of flavored olive oil extracted from the olive fruits Maraqi variety are studied after adding aromatic plants at a concentration of 2%. Acidity, peroxide value, K232, K270, sensorial attributes, oxidative stability, and phenolic contents had been monitored. Also, phenolic compounds are identified in the flavored and unflavored olive oil samples. These results demonstrated that the aromatic plant had enhanced the flavored olive oil stability; the levels of addition of aromatic plants could be distinguished by the taster's sensory attributes of flavored olive oil. As the plan of the experiment includes process preparation and consumer preference, it is possible to apply the obtained results to the production of flavored olive oil. The producers will gain a new product with more added values due to the nutritional and antioxidant strength of the aromatic plants.

Integrated Processes Turning Pepper Sauce Waste into Valuable By-Products

Safe and efficient disposal of millions of tons of pepper sauce waste (PSW) can be a challenge to pepper sauce manufacturers that are concerned about creating environmental hazards from the processing (e.g., preservative salt and vinegar) and intrinsic (e.g., the pungent capsaicins) ingredients. It will be immensely beneficial to process these waste materials before they go to disposal. This work presents integrated approaches for a complete utilization of waste materials by removing and recovering valuable by-products and/or ingredients while succeeding to minimal to zero hazards. Laboratory- and pilot-scale extraction processes were used to demonstrate the recovery of intrinsic compounds from PSW to pungent pepper oil. Flash chromatography was then applied to isolate the pungent capsaicins out of the pepper oil, thus generating a no-heat pepper oil. By processing the waste materials, a number of valuable by-products with various yield percentages were produced. They included (1) hot red pepper oil (RPO, 8.0% v/w), (2) no-heat pepper residue (NHPR, 25.3% w/w), (3) no-heat red pepper oil (NHRPO, 4.0% v/w), (4) capsaicinoids (0.8% w/w), and (5) capsaicin (0.4% w/w). The optimum processing conditions for products 1, 2, and 3 include extracting the waste materials with 95% ethanol twice, each lasting three hours. The optimal isolation conditions of flash column chromatography to obtain products 4 and 5 include the use of the pre-packed chromatography column 130 g Redisep C18, preparing the sample concentration to 100 mg/mL, eluting with aqueous ethanol, and detecting capsaicins at a wavelength of 228 nm. An integrated approach is offered for the complete utilization of PSW. It not only turns organic food waste into numerous new commodities but also significantly reduces the volume and degree of potential environmental hazard to the disposal sites.

Formation of heterocyclic aromatic amines in grilled pork depending on the pre-thermal treatment method

Electric grilled pork pretreated using four methods was analyzed for heterocyclic aromatic amines: 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP). It was found that pre-thermal treatment of pork led to both a decrease and an increase in the content of heterocyclic aromatic amines in grilled steaks. In contrast to the control sample, the sample pretreated with an oil-based marinade exhibited a 3.2-fold decrease in the amount of MeIQx and 4.82-fold decrease in the amount of PhIP. The sample pretreated with a water-based marinade exhibited a 1.75-fold decrease in the amount of PhIP and a 3.81-fold increase in the amount of MeIQx. The sample pretreated with a dry curing mixture with red hot pepper exhibited a 3.5-fold increase in the amount of MeIQx and a 2.44-fold increase in the amount of PhIP. The sample pretreated with a dry curing mixture with paprika showed a 8.21-fold increase in the amount of MeIQx and a 3.65-fold increase in the amount of PhIP compared to the control sample. The study has shown that pretreatment of meat leads to both an increase and a decrease in the amount of heterocyclic aromatic amines formed during high-temperature thermal treatment depending on the non-meat ingredients used.