Red Pepper Powder 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.

The role of red pepper on the colour and bioactive properties, polyphenols, minerals and sensory evaluation of the wheat breads enriched with red pepper powder at different concentrations

SummaryIn current investigation, the effect of the breads enriched with red pepper powder at different concentrations (0.5%, 1.0%, 1.5% and 2.0%) on colour parameters, antioxidant activity, total phenolics, flavonoids, phenolic components, minerals and sensory properties was revealed. While the brightness results of the breads L* decreased, there was a significant increase in the a* and b* values. As the concentration of the pepper powder added to bread dough increased, a significant increase was observed in bioactive compounds such as total phenol, antioxidant activity and flavonoids in the bread. It was determined that bread enriched with 1% red pepper powder received the highest sensory scores compared to other breads. The phenolic compound amounts of the breads showed some changes based on the pepper concentrations. Protein amounts of the wheat bread fortified with red pepper powder were specified to be between 9.32 (0.5%) and 9.79% (control). Phosphorus (P) and potassium (K) quantities of the breads were assessed to be between 745.27 mg kg−1 (0.5%) and 846.69 mg kg−1 (2.0%) to 2266.63 mg kg−1 (control) and 2907.38 mg kg−1 (2.0%), respectively. The flavour, smell, colour and texture values of the pepper bread samples varied depending on the added pepper concentration. As a result, the most liked formulation by the consumers was the pepper bread with 1.0% added, followed by 1.5%, 2.0%, 0.5% in decreasing order.

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 Adding Red Pepper Powder on Meat Quality Characteristics in Broilers Without Adding Antibiotics or Vaccines

Effect of Adding Red Pepper Powder on Meat Quality Characteristics in Broilers Without Adding Antibiotics or Vaccines

Monitoring Pesticide Residues in Commercial Dried Red Peppers and Pepper Powders

Monitoring Pesticide Residues in Commercial Dried Red Peppers and Pepper Powders

Effects of moisture content and packaging on color stability of red pepper (Capsicum annuum L.) powder.

The color stability and quality changes of red pepper powder of various initial moisture content (7%, 10%, and 13%) and packaged with different materials, low-density polyethylene (LDPE) and nylon layered polyethylene (Ny/PE) film pouches or plastic and glass bottles, were compared during storage at 20°C for 126days. In the 7% moisture content sample packaged in LDPE film and plastic bottles, the L* and b*-values increased from 48.2 ± 0.7 and 15.4 ± 1.1 to 65.2-65.9 and 29.5-30.3, respectively, while the a*-value decreased from 26.1 ± 0.7 to 14.2-15.9, indicating a noticeable color change from red to orange. However, the decrease in the capsaicinoid and free sugar content of red pepper powder over time was found to have no significant correlation with moisture content and packaging type. As a result, the color change during the long-term storage of red pepper powder was greatly influenced by the initial moisture content and gas permeability of the packaging material.

Ratiometric fluorescence method comprising carbon dots and rhodamine 6G encapsulated in metal-organic framework microcubes for curcumin detection.

A ratiometric fluorescence method comprising carbon dots (CDs) and rhodamine 6G (Rh-6G) encapsulated in the microcubes of metal-organic framework (MOF-5) is introduced for the sensitive detection of curcumin (Cur) in condiments. CDs@MOF-5@Rh-6G, synthesized by the adsorption of Rh-6G on MOF-5 embedded with CDs, showed two distinct emission peaks at 435 and 560nm under excitation at 335nm, and could be used for Cur detection by ratiometric fluorescence. In the presence of Cur, the fluorescence of the CDs at 435nm (F435) was quenched by Cur owing to internal filtering and dynamic quenching effects, whereas the emission of Rh-6G at 560nm (F560) remained unchanged (335nm is the excitation wavelength, 435 and 560nm are the emission wavelengths, in which F435/F560 values are used as the output results). Under optimal conditions, a linear relationship was observed between the Cur concentration (in the range 0.1-5μmol/L) and F435/F560 value for CDs@MOF-5@Rh-6G, with a detection limit of 15nmol/L. Notably, the proposed method could accurately detect Cur in mustard, curry, and red pepper powders. Therefore, this study could improvethe quality control of food and facilitate the development of sensitive ratiometric fluorescence probes.

Evaluation of sterols as markers of fungal spoilage in red pepper powder

Red pepper powder (RPP) made from ground dried red pepper (Capsicum annuum L.) is prone to adulteration with fungal-spoiled RPP to gain unfair profits in Korea. This study aimed to investigate the effects of fungal infection on the ergosterol and phytosterol content of RPP and evaluate the potential of the sterol content as a marker for identifying fungal-spoiled RPP. Ergosterol was detected only in fungal-spoiled RPP and not in unspoiled RPP [<LOD (2.3 mg/kg)], making it a reliable marker for fungal spoilage. The ergosterol content [<LOQ (7.07 mg/kg)–87.4 mg/kg] in commercial RPP samples suggested contamination levels of 0.2–28.9 w/w% by fungal-spoiled RPP, depending on the fungal species. Despite elevated levels of campesterol, stigmasterol, and β-sitosterol and high stigmasterol-to-β-sitosterol ratios in fungal-spoiled RPP compared to unspoiled RPP, these parameters were not reliable markers due to natural variations of these compounds in RPP, not specific to fungal influence.

Comprehensive phytochemical profiles and antioxidant activity of Korean local cultivars of red chili pepper (Capsicum annuum L.).

Red chili pepper (Capsicum annuum L.), which belongs to the Solanaceae family, contains a variety of phytochemicals with health-promoting properties including capsaicinoids, phenolics and fatty acids. Red chili pepper is one of the most consumed vegetables in Korea and occupies the largest cultivated area among spices. In this study, the ethanolic extracts from two Korean local cultivars, namely Subicho and Eumseong, were analyzed using a hybrid trapped ion mobility Q-TOF mass spectrometer equipped with a UPLC system, and their phytochemical profiles were then compared with those of a common phytophthora disease-resistant cultivar called Dokbulwang, which is extensively used for red chili pepper powder in public spaces across Korea. Utilizing high-resolution ion-mobility Q-TOF MS analysis, 458 and 192 compounds were identified from the three different red chili peppers in positive and negative ion modes, respectively, by matching with a reference spectral library. Principal component analysis revealed clear distinctions among the three cultivars, allowing us to identify key phytochemical components responsible for discriminating the local cultivars from the public cultivar. Furthermore, the assessment of total flavonoid, phenolic, and antioxidant activity in the red pepper extracts, highlighted their diverse molecular and chemical profiles. Despite the higher total flavonoid and phenolic content values observed in the public cultivar, the radical scavenging rate was higher in the local cultivars, particularly in Subicho. This suggest the presence of stronger antioxidant compounds in the local cultivar, indicating their potential health benefits due to their rich content of bioactive compounds. Notably, the local cultivars exhibited significantly higher proportions of organic compounds (more than four times) and terpenoids (more than two times) compared to the public cultivar. Specifically, higher levels of five major capsaicinoid compounds were found in the local cultivars when compared to the public cultivar. The observed disparities in phytochemical composition and antioxidant activities indicate the molecular diversity present among these cultivars. Further exploration of the bioactive compounds in these local cultivars could prove invaluable for the development of native crops, potentially leading to the discovery of novel sources of bioactive molecules for various applications in health and agriculture.

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.

Geographical discrimination of Asian red pepper powders using 1H NMR spectroscopy and deep learning-based convolution neural networks

This study investigated an innovative approach to discriminate the geographical origins of Asian red pepper powders by analyzing one-dimensional 1H NMR spectra through a deep learning-based convolution neural network (CNN). 1H NMR spectra were collected from 300 samples originating from China, Korea, and Vietnam and used as input data. Principal component analysis − linear discriminant analysis and support vector machine models were employed for comparison. Bayesian optimization was used for hyperparameter optimization, and cross-validation was performed to prevent overfitting. As a result, all three models discriminated the origins of the test samples with over 95 % accuracy. Specifically, the CNN models achieved a 100 % accuracy rate. Gradient-weighted class activation mapping analysis verified that the CNN models recognized the origins of the samples based on variations in metabolite distributions. This research demonstrated the potential of deep learning-based classification of 1H NMR spectra as an accurate and reliable approach for determining the geographical origins of various foods.

Detection of Red Pepper Powder Adulteration with Allura Red and Red Pepper Seeds Using Hyperspectral Imaging.

This study used shortwave infrared (SWIR) technology to determine whether red pepper powder was artificially adulterated with Allura Red and red pepper seeds. First, the ratio of red pepper pericarp to seed was adjusted to 100:0 (P100), 75:25 (P75), 50:50 (P50), 25:75 (P25), or 0:100 (P0), and Allura Red was added to the red pepper pericarp/seed mixture at 0.05% (A), 0.1% (B), and 0.15% (C). The results of principal component analysis (PCA) using the L, a, and b values; hue angle; and chroma showed that the pure pericarp powder (P100) was not easily distinguished from some adulterated samples (P50A-C, P75A-C, and P100B,C). Adulterated red pepper powder was detected by applying machine learning techniques, including linear discriminant analysis (LDA), linear support vector machine (LSVM), and k-nearest neighbor (KNN), based on spectra obtained from SWIR (1,000-1,700 nm). Linear discriminant analysis determined adulteration with 100% accuracy when the samples were divided into four categories (acceptable, adulterated by Allura Red, adulterated by seeds, and adulterated by seeds and Allura Red). The application of SWIR technology and machine learning detects adulteration with Allura Red and seeds in red pepper powder.

Assessment of Bioactive Compounds in Red Peppercorns (Piper nigrum L.) for the Development of Red Peppercorns Powder

Red pepper powder is used as a spice added to various types of foods to improve the spiciness and aroma of foods. The unique aroma and spiciness of red pepper are related to the contents of bioactive compounds, including alkaloids, phenolic compounds, terpenes, and flavonoids. These phytochemical compounds have extensively provided many biological activities, such as antioxidant, anti-inflammatory, and antimicrobial. The assessment of bioactive compounds in red pepper is crucial to evaluate the quality of red pepper powder. Therefore, the objective of this study aimed to analyze total phenolic and total flavonoid compounds for further red peppercorn powder application. To assess the contents of bioactive compounds, Response Surface Methodology (RSM) with Box–Behnken Design (BBD) was applied to design the experiment and analyze the data. Furthermore, extraction conditions such as extraction time (30 to 150 min), temperature (35 to 65 °C), and solid-to-solvent ratio (0.5:10 to 0.5:20 g/mL) were investigated for their effects on the yield of total phenolic and total flavonoid contents. The result of this study found that all extraction parameters significantly affected the extraction yields of phenolic and flavonoid compounds. The aroma and taste of red pepper powder can be adjusted by changing extraction conditions such as temperature, time, and solid-to-solvent ratio because changing these conditions allowed the bioactive compounds to be extracted from red pepper at different concentrations. Overall, the assessment of bioactive compounds in red peppercorns holds significant importance for their application as red peppercorn powder.

Effects of packaging and temperature abuse on the quality of red pepper (Capsicum annuum L.) powder.

Storage stability of pepper (Capsicum annuum L.) powder packaged using 2 different film pouches of Ny/PE and PET/Al/PE inserted with moisture absorbent and oxygen scavenger was investigated during storage at 25°C for 5months and at 40°C for 14days. The moisture content of red pepper powder did not change significantly in PET/Al/PE packaging but decreased significantly in Ny/PE packaging after the abuse of storage temperature. The color of red pepper powder was quite stable in all packaging treatments. Other quality characteristics of all packaged pepper powder, including microbial cell count, capsaicinoids, ascorbic acid, and free sugar content, were also maintained near their initial levels with no appreciable changes during storage. Red pepper powder with a moisture content of 13-14% and packaged with a film with high gas-barrier properties can be stored for more than 5months even if there is an unexpected temperature abuse during storage.

Assessment of Production Performance and Egg Quality of Commercial Laying Hens Fed Black Pepper and Red Pepper Additives

With the increasing demand for poultry products (meat and eggs) worldwide, poultry farmers want to improve the productivity of their flocks. This challenge has necessitated poultry nutritionists to offer specific nutritional strategies for improved productivity. Feed additives are recommended as one of such strategic options, and plant materials, otherwise known as phytogenics, are being extensively investigated. Therefore, the study's objective was to assess the production performance and egg quality of commercial laying hens fed black pepper and red pepper additives. A total of 210 commercial laying hens at 24 weeks of age were allotted into seven dietary treatments in a completely randomized design. Each treatment had thirty (30) birds each, replicated three times to give ten (10) birds per replicate in a study that lasted 12 weeks. The formulated diets included: a control diet with no additives; Treatments 2 and 3 had 1% and 1.5% black pepper powder; Treatments 4 and 5 had 1% and 1.5% red pepper powder; Treatment 6 had a mixture of 0.5% each of black pepper and red pepper, while treatment 7 had a mixture of 0.75% each of black pepper and red pepper. All data collected were subjected to a one-way analysis of variance using the general linear model procedure of SAS (2012). From the results obtained, the hen day production (%) was significantly highest in hens fed the diet with 1% red pepper (83.40%) and the least from hens in the control (65.56%). The control treatment also recorded the least performances in egg mass (48.76g/bird/day) and feed conversion ratios (2.58 and 2.30). Shell thickness was least (0.43mm) in hens fed the diet with 1.5% red pepper, while the thickest shell measurement of 0.50mm was recorded in Treatment 6. The highest Haugh unit of 103.77 was obtained from Treatment 4, while the least value of 96.66 was obtained from the control. Yolk colour was significantly improved in the treated groups as against what was obtained from the control group. From the results, it can be concluded that black pepper and red pepper, having improved production performance and some egg quality characteristics in the treated groups compared to the control hold great potential as dietary additives.

Erratum to: Non-destructive quality prediction of domestic, commercial red pepper powder using hyperspectral imaging

Erratum to: Non-destructive quality prediction of domestic, commercial red pepper powder using hyperspectral imaging

Growth, mucosal immune responses, and total carotenoid content of juvenile red fantail male guppy fish (Poecilia reticulata) fed with different herbal supplements

ABSTRACT One hundred and twenty red fantail male guppies (Poecilia reticulata) with an average weight of 0.64 ± 0.07 g were fed ad libitum a control diet without any herbals (0), 20 g/kg garlic, 20 g/kg red onion, and 20 g/kg sweet red pepper powders in 12 circular tanks for 60 d. The herbal treatments had significantly higher weight gain (94.70 ± 0.89 to 96.26 ± 0.90%), protein (3.58 ± 0.05 to 3.72 ± 0.06 mg/ml), ACH50 (1.41 ± 0.00 to 1.56 ± 0.00 U/ml), Ig (0.16 ± 0.00 to 0.32 ± 0.02 mg/ml), lysozyme activity (60.33 ± 0.88 to 68.00 ± 1.15 U/ml), carotenoids in lateral skin body (5.75 ± 0.025 to 8.26 ± 0.003 µg/g), and caudal fin (6.49 ± 0.003 to 10.10 ± 0.005 µg/g) than the control. Therefore, dietary garlic and sweet red pepper can be used for immunity and coloration in red fantail male guppies.

Effect of Storage Conditions on Survival of Fungi in Red Pepper Powder

Effect of Storage Conditions on Survival of Fungi in Red Pepper Powder

고추씨기름을 첨가한 마요네즈의 품질 특성

This study was performed to exploit the use of red pepper seeds as by-products of red pepper powder in mayonnaise by replacing soybean oil at 2.5∼30% levels. In this study, general composition, color, pH, spreadability, acid value, peroxide value and sensory evaluation were examined. The L-value showed the highest value at control sample. The a-value showed the highest value at RM20 sample. The b-value showed the highest value at RM5 sample. The pH and spreadability increased with increasing red pepper seed oil content. The peroxide value and acid values showed RM2.5 and RM5 samples were lower than the control sample. According to sensory evaluation, overall preference was the highest for the mayonnaise with 5% added red pepper seed oil. Based on these results, when producing mayonnaise added red pepper seed oil, it is though that 5% of the red pepper oil can be added, is it possible to produce a mayonnaise sauce with excellent storage and functionality and it is expected that it will be used as a meaningful basic data for more diverse studied on the functionality of red pepper seed oil in the future.

Aflatoxin B1 Detoxification Potentials of Garlic, Ginger, Cardamom, Black Cumin, and Sautéing in Ground Spice Mix Red Pepper Products.

The uses of natural plant origin bioactive compounds are emerging as a promising strategy to detoxify aflatoxin B1 (AFB1). This study aimed to explore the potential of cooking, phytochemicals content, and antioxidant activities derived from garlic, ginger, cardamom, and black cumin to detoxify AFB1 on spice mix red pepper powder (berbere) and sauté. The effectiveness of the samples was analyzed for AFB1 detoxification potential through standard methods for the examination of food and food additives. These major spices showed an AFB1 level below the detection limit. After cooking in hot water for 7 min at 85 ℃, the experimental and commercial spice mix red pepper showed the maximum AFB1 detoxification (62.13% and 65.95%, respectively). Thus, mixing major spices to produce a spice mix red pepper powder had a positive effect on AFB1 detoxification in raw and cooked spice mix red pepper samples. Total phenolic content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and ferrous ion chelating activity revealed good positive correlation with AFB1 detoxification at p < 0.05. The findings of this study could contribute to mitigation plans of AFB1 in spice-processing enterprises. Further study is required on the mechanism of AFB1 detoxification and safety of the detoxified products.