Characterization, processing potential and drivers for preference of pepper cultivars in the production of sweet or spicy jellies

Abstract

Due to the importance of studying alternatives to reduce pepper post-harvest loss and verify the processing potential of the several cultivars/varieties available, the objective of this study was to characterize common peppers in Brazil, and to evaluate their potential for further processing into jelly form. More specifically, the most-consumed species and varieties in Brazil were investigated, that is: Habanero, Cheiro do Norte, Biquinho, Malagueta, Cayenne, Paprika and Dedo de Moça. Additionally, the drivers of liking for pepper jelly were sought so as to understand the desirable characteristics of this product. The different peppers were initially assessed by the following physical and physicochemical analyses: length, diameter, unit mass, total soluble solids, total titratable acidity, pH, color, total phenolic content, antioxidant activity, and vitamin C levels. Jellies made with different pepper types were also analyzed for total titratable acidity, pH, color, and texture profile, and a sensory study was conducted to elucidate the drivers of liking. As expected, different pepper types varied in physical and physicochemical properties, and the resulting jellies also differed in terms of physical, physicochemical, textural and sensory characteristics. In general, less pungent peppers (Biquinho, Paprika and Cheiro do Norte) were the most suitable for processing to produce jellies with more desirable attributes for consumers: reddish color, characteristic flavor and aroma of a pepper, sweet taste, and low pungency.

Bioactive compounds and antioxidant activity of fruit of temperate climate produced in subtropical regions

“…(Table 4 and Figure 1d) and DPPH (1920.42 EC 50 -g f.w./g of DPPH) methods. According to Alves et al (2019) the concentration of the antioxidant activity of fruits is influenced by species, variety, cultivar, cultivation places, among other factors.…”

Elaboration of star fruit jam (Averrhoa carambola) with the addition of chilli pepper (Capsicum frutescens) / Elaboração de doce de frutas estrela (Averrhoa carambola) com adição de pimenta-do-reino (Capsicum frutescens)

“…For the preparation of jellies composed only of peppers, the less spicy species have a reddish color, characteristic pepper flavor and aroma, sweet taste and low pungency and were better evaluated when compared to jams made with more pungent peppers (ALMEIDA ALVES et al, 2019). It is known that the capsaicin present in peppers has a different effect in terms of the burning sensation or pungency after consumption, which quickly dissipates (RESOSEMITO et al, 2020).…”

“…Red peppers, such as chilli peppers, contain capsaicin, such as capsaicin, dihydrocapsaicin, nordihydrocapsaicin and other compounds that give the sensation of pungency (heat on the tongue) when consumed (SANATI; RAZAVI; HOSSEINZADEH, 2018) n addition to having antimicrobial, antioxidant, antihyperglycemic effects , antihypertensive and anti-inflammatory (RIVERA et al, 2019;SANATI;RAZAVI;HOSSEINZADEH, 2018). It should be noted that peppers are highly perishable, with the need to study alternatives to reduce post-harvest losses (ALMEIDA ALVES et al, 2019). It enhances the flavor of preparations and industrialized products reaching audiences who like this spice.…”

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

“…Another processing method that can be applied for preventing postharvest losses in pepper is the processing of pepper into jelly form. Alves et al (2019) assessed the characteristics of jelly formed by different pepper cultivars and observed that the less pungent ones formed jellies with preferable characteristics, such as low pungency, sweet taste, little red in color, and distinctive aroma and flavor of pepper. Although the highly pungent habanero pepper had high antioxidant activity, it was considered less suitable for jelly formation due to its high pungency.…”