Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Abstract

Post-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused introduction of heat in drying process. The objective of this research was to investigate kinetics of capsaicin degradation in the drying process under blanching-brine-calcium pretreatment and various temperatures. For this purposes, chili provided local farmer was pretreated using blanching-brine-calcium pretreatment. Afterward, they were dried at 40, 50, 60, and 70 o C for 8 hours. Degradation of capsaicin content was observed every 2 hours using Thin Layer Chromatography (TLC). Results showed kinetics of capsaicin degradation was categorized as second order reaction. At the same temperature and time, capsaicin retention of blanching-brinecalcium pretreated chili has highest value. The temperature dependence of the capsaicin degradation rate was analyzed using Arrhenius correlation. The activation energy for degradation rate of capsaicin during drying was around 45.10367 kJ/mol.K. It indicated the degradation rate increased as well as increased the temperature at the same time.

Effect of roasting and frying treatments on aflatoxins and capsaicinoids content and nutritional profile of green chilies (Capsicum annum L.)

“…This cleavage and subsequent oxidation results in the formation of vanillin, which breaks down into phenols (Henderson & Henderson, 1992 ). A similar decreasing trend in capsaicinoids content has been reported by Arifin and Djaeni ( 2018 ) in thermally treated red pepper. Topuz and Ozdemir ( 2004 ) have also observed the decrease in capsaicinoids up to 100% in Turkish peppers and Indian Thai when cooked.…”

“…Among these, capsaicin and dihydrocapsaicin are the most pungent and good predictors of pungency in chilies since they make up 90% of the total capsaicinoids (Reilly et al, 2001) (Henderson & Henderson, 1992). A similar decreasing trend in capsaicinoids content has been reported by Arifin and Djaeni (2018) in thermally treated red pepper. Topuz and Ozdemir (2004) have also observed the decrease in capsaicinoids up to 100% in Turkish peppers and Indian Thai when cooked.…”

Effect of Blanching Pretreatments on the Physicochemical and Drying Characteristics of Chui Jhal ( Piper chaba H.) Stem

“…So, it indicates that increasing drying temperature may influence capsaicin degradation. Arifin and Djaeni [26] also reported the same phenomena during the drying of pretreated red chili pepper.…”

Low-cost microphysiological systems: Feasibility study of a tape-based barrier-on-chip system for small intestine modeling

“…This suggests loss from precipitation (capsaicinoids are poorly soluble in water) and/or slow thermal breakdown. [31] We find that concentrations in devices are an additional −0.5 Log10 decreased compared to the media control. We attribute this loss to the microfluidic tubing, which makes up for ~93% of the fluidic surface area.…”