Drying kinetics, chemical, and bioactive compounds of yellow sweet pepper as affected by processing conditions

Abstract

Sweet peppers (Capsicum annuum L.) are vegetable crops that possess varied aroma, color, flavor, nutritional and medicinal value (Melgar-Lalanne et al., 2017). In the last few years, sweet peppers gained the attention of researchers due to the presence of an ample amount of phytochemicals such as phenols, antioxidants, carotenoids, flavonoids, and fiber that impart neutraceutical properties. Thus, sweet pepper represents a source of beneficial compounds, which makes it a good antioxidant additive for food and increases its potential usability as a functional food (Hernández-Carrión et al., 2015). Moreover, sweet peppers have been recently reported to be effective in protecting against diabetes, cardiovascular and carcinogenic diseases because of their hypolipidemic, hypocholesterolemic, antithrombotic and anti-hypertensive effects. They also possess many other biological activities such as antimicrobial, antiasthmatic, antimutagenic, and immunomodulatory activities (Blanco-Ríos et al., 2013). Sweet peppers are strong-flavored vegetables used in a wide variety of ways, hence used as a coloring and flavoring agent in sweets, soft drinks, snacks, sauces, soups and other processed products (Giuffrida et al., 2013).However, sweet peppers are highly susceptible to microbial decay due to their high water content, therefore, need to be preserved.To enhance the shelf-life and extends the storage stability of sweet peppers various methods such as drying, evaporation, canning and freezing have been used. Drying is a widely employed method to enhance their shelf life by decreasing the moisture content which aids in microbial stability (Vincente et al., 2014). The hot-air drying is a commonly used drying technique relating to its low investment, minimum operating cost and simple process (Wang et al., 2017). Drying

Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis

“…e drying rates were higher with the increase in drying temperature, and the time required for drying to occur for the same value of moisture content ratio increases as the drying temperature decreases. Similar behaviors were reported by Geng et al [28] when studying the drying kinetics of fresh peppers and Kaur et al [29] when studying the drying kinetics of sweet pepper. e slope of the curvature increases with increasing drying temperature and represents the fastest reduction in moisture content.…”

“…Xie et al [42] observed values close to the present study of 54.30 kJ•mol − 1 for Wolfberry (Lycium barbarum, L.) at temperatures of 60, 65, and 70 °C. Kheto et al [29] reported for sweet pepper (Capsicum annuum L.) at temperatures of 40, 50, and 60 °C activation energy of 22,256, 22,281, and 22,281…”

Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper (Capsicum annuum L.)

“…in the total polyphenol content [ 37 ]. Also, in a study by Kaur et al in 2005 [ 38 ], it was shown that the total polyphenol content of yellow sweet ‘Bachata’ bell peppers ( Capsicum annuum L.) that were subjected to hot-air convection drying (at three different temperatures of 40, 50, and 60 °C) was reduced from 784.01 mg GAE/100 g d.b. to 630.76 mg GAE/100 g d.b.…”

Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling

“…Three mathematical models (Henderson and Pabis model, Newton model, Page model) ( Kaur et al, 2022 , Macedo et al, 2020 , Türkmen Erol, 2021 ) for the optimal drying method were conducted to predict the drying characteristics. Three drying kinetic models were tested as follows ( Babalis et al, 2006 ): Where t was drying duration; a, k, n were undetermined coefficients.…”