Physicochemical, microbial, and aroma characteristics of Chinese pickled red peppers (<i>Capsicum annuum</i>) with and without biofilm

Zhang, Qixian; Feng, Zhen; Gong, Chuanjie; Tan, Xinyi; Ren, Yao; Yao, Kai; Zhang, Qisheng; Chi, Yuanlong

doi:10.1039/d0ra00490a

Cited by 13 publications

(7 citation statements)

References 46 publications

(32 reference statements)

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“…Those results were in accordance with the studies conducted by ( 2 , 25 ). Linalool which is a key odorant in fermented peppers was derived from glycosides by the action of microbial glycosidases during the fermentation process ( 26 , 27 ). In addition, β-guaiene was found to be the most abundant terpene volatile component, and this compound contributes significantly to woody flavor and is thought to enhance flavor quality ( 28 ).…”

Section: Resultsmentioning

confidence: 99%

Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers

Li²,

Chen³

et al. 2022

Front. Nutr.

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Fermented minced peppers are a traditional fermented food that has a unique flavor due to various microbial communities involved in fermentation. Understanding the changes in microbial communities and volatile components of fermented minced peppers is particularly important to unveil the formation of unique flavor of fermented peppers. In this study, the microbial communities and volatile compounds in fermented minced pepper was analyzed by high-throughput sequencing and GC-MS, as well as their underlying correlations were also established. Results indicated that 17 genera were identified as dominant microorganisms in the fermentation of minced pepper, accompanied by the detection of 64 volatile compounds. Further hierarchical clustering analysis (HCA) displayed that dynamic change of volatile metabolites were involved in the fermentation process, where alkane volatile components were mainly generated in the early stage (3–5 days), and alcohols volatile components were in the middle stage (7–17 days), while ester volatile components were mainly produced in both the early stage (3–5 days) and last stage (17–20 days). Bidirectional orthogonal partial least squares (O2PLS) analysis revealed that 11 genera were core functional microorganisms of fermented minced pepper. Cladosporium and Hansenpora were significantly correlated with the formation of 9 and 6 volatiles, respectively. These findings provide new insights into aroma profile variation of fermented minced peppers and underlying mechanism of characteristic aroma formation during fermentation.

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Section: Resultsmentioning

confidence: 99%

Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers

Li²,

Chen³

et al. 2022

Front. Nutr.

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“…During the production of fermented pickles, there are potential safety concerns associated with microbiological factors that could threaten consumers. It is necessary to control the pathogens at two time points; The first one is during the pre-treatment procedure, to reduce the miscellaneous bacteria, especially those that have strong biofilm-forming abilities; if these microorganisms are propagated and form a biofilm during the pickling procedure, the flavor of the fermented vegetables would be affected [ 144 ]. The other timepoint is at the end of the fermentation process.…”

Section: Safety Problems In Fermented Vegetables and Current Solutionsmentioning

confidence: 99%

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Tan,

Cui,

Wang

et al. 2023

Foods

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This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and their safety concerns. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. It was found that vitamin C would commonly be lost, the soluble protein would degrade into free amino acids, new nutrient compositions would be produced, and the flavor correlated with the chemical changes. These changes would be influenced by the variety/location of raw materials, the original bacterial population, starter cultures, fermentation conditions, seasoning additions, and post-fermentation processing. Consuming fermented vegetables benefits human health, including antibacterial effects, regulating intestinal bacterial populations, and promoting health (anti-cancer effects, anti-diabetes effects, and immune regulation). However, fermented vegetables have chemical and biological safety concerns, such as biogenic amines and the formation of nitrites, as well as the existence of pathogenic microorganisms. To reduce hazardous components and control the quality of fermented vegetables, unique starter cultures, high pressure, ultrasound, cold plasma, photodynamic, and other technologies can be used to solve these problems.

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“…The fruity aroma of capsicum is also desirable for the utilization of pepper in different food items. The other major capsaicinoids are capsinoids, with a nonpungent characteristic that have an ester bond derived from vanillyl alcohol and fatty acid, and are classified as capsiate, dihydrocapsiate, and nordihydrocapsiate [38].…”

Section: Aroma and Flavor Profile Of Capsicummentioning

confidence: 99%

“…The consumption of capsinoids surpass the level of capsaicinoids in the body and offsets the level of pungency. Among all the cultivars of capsicum, C. chinense cultivars show a high level of pungency with a strong aroma profile [38].…”

Section: Aroma and Flavor Profile Of Capsicummentioning

confidence: 99%

Phytochemical constituents and biological properties of domesticated capsicum species: a review

Akhtar¹,

Asghar²,

Khalid³

2021

Bioactive Compounds in Health and Disease

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Pepper (Capsicum spp) is cultivated and consumed in almost every region of the world both as fresh vegetable and dried spice. Capsicum and its different varieties possess many valuable properties which distinguish them from other vegetables and in many food items as a spice for its strong pungent flavor that is produced during the secondary metabolism of the plant.Capsicum fruit exhibits a multiple color profile due to the presence of carotenoids which can be used as a natural coloring agent and antioxidant. Almost all the parts of the capsicum are considered a rich source of health-related bioactive compounds including polyphenols, flavonoids, and other aromatic compounds. One of the important biological properties of capsicum is its ability to act as antioxidants to reduce oxidative stress leading to the prevention of several degenerative diseases. The functional compounds of capsicum exhibit excellent antimicrobial properties, particularly against gram-positive pathogenic microorganisms. The nutraceutical functionality of phytogenic compounds obtained from capsicum also confirms the anticarcinogenic and cardio-preventive effectiveness. The essential oils from capsicum are also being used as anti-aging substances in cosmetic products. Accordingly, this article is an attempt to provide an overview of the chemical and functional properties of the bioactive compounds sourced from capsicum and their effective utilization in the medicine, food, agricultural, cosmetic, and textile industries.Keywords: Capsicum, capsaicinoids, capsaicin, carotenoids, pungency

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Physicochemical, microbial, and aroma characteristics of Chinese pickled red peppers (Capsicum annuum) with and without biofilm

Abstract: The aroma profile of PRPs was evaluated by GC-MS, GC-O, AEDA, OVA and spiking test. Biofilm can improve the variety and contents of aroma.

Cited by 13 publications

References 46 publications

Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers

Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Phytochemical constituents and biological properties of domesticated capsicum species: a review

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