Quality of Pepper Seed By-Products: A Review

Cvetković, Tanja; Ranilović, Jasmina; Jokić, Stela

doi:10.3390/foods11050748

Cited by 12 publications

(11 citation statements)

References 50 publications

(128 reference statements)

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“…The inclusion of seeds in the chili powder reduces total phenolic content [ 64 ] but has a preserving effect on color compounds due to the presence of tocopherols [ 51 ]. Tocopherols are lipophilic molecules concentrated in the oil-rich parts of the seeds [ 65 ].…”

Section: Resultsmentioning

confidence: 99%

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Păucean

Kádár

Simon

et al. 2022

Foods

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Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.57–12.20%) and acetic acids (3.39–4.10%) were recorded. Vitamin C content was identified in the range of 398–1107 mg/100 g, with maximum values for C. annuum cv. Cayenne chili powder. Phenolic compounds showed values between 302–771 mg/100 g. Total carotenoid content was identified between 544–2462 µg/g, with high concentrations of capsanthin esters. Aroma profile analysis evidenced specific compounds (1-hexanol, 2-hexanol, hexenal, E-2-hexenal) with sensory importance and a more complex spectrum for Capsicum chinense cultivar. Plant-specific lactic acid bacteria showed dominance both in fermented chili paste, chili powder, and salami. Lactic and acetic acids from the fermented chili powder reduced the pH of the filling immediately, having a stabilizing effect on the meat. Nor molds or pathogens were identified in outer limits. Based on these results, fermented chili powders could be used as starter carriers in the production of fermented meat products for exceptional sensory properties and food safety management.

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Section: Resultsmentioning

confidence: 99%

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Păucean

Kádár

Simon

et al. 2022

Foods

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“…Therefore, HPOB could potentially be used as a fat replacer and an antioxidant agent when producing a low-fat emulsion. In addition, it has been revealed that HPOB has antibacterial, antioxidant [ 13 ], and anti-corrosive characteristics [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability

Avcı

Tekin-Çakmak

Ozgolet

et al. 2023

Foods

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This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion, and oxidative stability. The total phenolic content (TPC), the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and CUPRIC reducing antioxidant capacity (CUPRAC) values were 317.4 mg GAE/100 g, 81.87%, and 6952.8 mg Trolox/100 g, respectively. The capsaicin, dihydrocapsaicin, and total carotenoid content were 175.8 mg/100 g, 71.01 mg/100 g, and 106.3 µg/g, respectively. All emulsions indicated shear-thinning, viscoelastic solid-like behavior, and recoverable characteristics, which were improved via enrichment with HPOB. The thermal loop test showed that the low-fat sample formulated with 3% HPOB indicated little change in the G* value, showing that it exhibited high emulsion stability. The induction period values (IP) of the salad dressing samples containing HPOB (between 6.33 h and 8.33 h) were higher than the IP values of the control samples (3.20 h and 2.58 h). The enrichment with HPOB retarded the formation of oxidative volatile compounds of hexanal, nonanal, and 1-octene-3-ol. According to the results presented in this study, HPOB could be effectively used in a low-fat salad dressing to enhance its rheological characteristics and oxidative stability.

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“…Moreover, more than half of the raw material from the orange juice industry are wasted, which means the loss of a good source of dietary fibre, phenolic compounds, and minerals 75 , 76 . Likewise, pepper and tomato by-products are also considered good sources of dietary fibre, phenolic compounds, proteins, carbohydrates, and lipids 77 , 78 . Likewise, Table 1 shows that apple by-products had the highest concentration of total carbohydrates and sugars, followed by orange, green pepper, and tomato.…”

Section: Discussionmentioning

confidence: 99%

Biosynthesis of gamma-aminobutyric acid by Lactiplantibacillus plantarum K16 as an alternative to revalue agri-food by-products

Diez-Gutiérrez

Vicente

Sáenz

et al. 2022

Sci Rep

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Probiotic metabolites, known as postbiotics, have received attention due to their wide variety of promoting health effects. One of the most exciting postbiotic is gamma-aminobutyric acid (GABA), widely produced by lactic acid bacteria, due to its benefits in health. In addition, the performance of the biosynthesis of GABA by Lactiplantibacillus plantarum could be modulated through the modification of fermentation parameters. Due to their high nutritional value, agri-food by-products could be considered a useful fermentation source for microorganisms. Therefore, these by-products were proposed as fermentation substrates to produce GABA in this study. Previously, several experiments in Man Rogosa Sharpe (MRS) broth were performed to identify the most critical parameters to produce GABA using the strain Lactiplantibacillus plantarum K16. The percentage of inoculum, the initial pH, and the concentration of nutrients, such as monosodium glutamate or glucose, significantly affected the biosynthetic pathway of GABA. The highest GABA yield was obtained with 500 mM of monosodium glutamate and 25 g/L of glucose, and an initial pH of 5.5 and 1.2% inoculum. Furthermore, these investigated parameters were used to evaluate the possibility of using tomato, green pepper, apple, or orange by-products to get GABA-enriched fermented media, which is an excellent way to revalorise them.

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Quality of Pepper Seed By-Products: A Review

Cited by 12 publications

References 50 publications

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability

Biosynthesis of gamma-aminobutyric acid by Lactiplantibacillus plantarum K16 as an alternative to revalue agri-food by-products

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