Drying of Red Chili Pepper (<i>Capsicum annuum</i> L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile
Studies were conducted focusing on the drying of chili pepper fruits (<i>Capsicum annuum</i> L.), cultivar Cyklon, using convective (AD), convective-microwave (AMD), vacuum (VD), and freeze-drying (FD) methods. The influence of the drying method and temperature on the kinetics of the pro...
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MDPI AG
2024-10-01
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| Online Access: | https://www.mdpi.com/1420-3049/29/21/5164 |
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| author | Andrzej Krzykowski Stanisław Rudy Renata Polak Beata Biernacka Anna Krajewska Emilia Janiszewska-Turak Iwona Kowalska Jerzy Żuchowski Bartosz Skalski Dariusz Dziki |
| author_facet | Andrzej Krzykowski Stanisław Rudy Renata Polak Beata Biernacka Anna Krajewska Emilia Janiszewska-Turak Iwona Kowalska Jerzy Żuchowski Bartosz Skalski Dariusz Dziki |
| author_sort | Andrzej Krzykowski |
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| description | Studies were conducted focusing on the drying of chili pepper fruits (<i>Capsicum annuum</i> L.), cultivar Cyklon, using convective (AD), convective-microwave (AMD), vacuum (VD), and freeze-drying (FD) methods. The influence of the drying method and temperature on the kinetics of the process and selected quality attributes of the dried product were evaluated. It was demonstrated that the Midilli model best described the drying kinetics for all methods across the entire measurement range. FD and VD produced dried products with the highest brightness and the greatest value of the a* color parameter. The lowest b* color parameter was observed for the product dried using FD at 40 °C, while the highest b* value was noted for samples dried using AMD (100 W) at 60 °C. The highest carotenoid retention was achieved with the FD method at 40 °C, while the lowest carotenoid content was found in the product obtained using the AMD method (100 W) at 60 °C. The smallest losses of capsaicinoids were observed after FD drying at 40 °C, while the largest were found for AMD (100 W) at 60 °C. The analysis of chili pepper fruit extracts revealed the quantitative composition of 12 main phenolic compounds using the UHPLC-UV method. The highest polyphenol content was obtained with FD, while the lowest total polyphenol content was recorded after AD. Regardless of temperature, the total flavonoid content was highest in extracts from FD products, and the lowest flavonoid content was found after AMD at 100 W. For all drying methods analyzed, the total flavonoid content in the pepper extracts decreased with increasing temperature. |
| format | Article |
| id | doaj-art-4aec5eedccd24b0c8d1a4ba2879ac381 |
| institution | Kabale University |
| issn | 1420-3049 |
| language | English |
| publishDate | 2024-10-01 |
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| series | Molecules |
| spelling | doaj-art-4aec5eedccd24b0c8d1a4ba2879ac3812024-11-08T14:38:32ZengMDPI AGMolecules1420-30492024-10-012921516410.3390/molecules29215164Drying of Red Chili Pepper (<i>Capsicum annuum</i> L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic ProfileAndrzej Krzykowski0Stanisław Rudy1Renata Polak2Beata Biernacka3Anna Krajewska4Emilia Janiszewska-Turak5Iwona Kowalska6Jerzy Żuchowski7Bartosz Skalski8Dariusz Dziki9Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, PolandDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, PolandDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, PolandDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, PolandDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159C Nowoursynowska St., 02-787 Warsaw, PolandDepartment of Phytochemistry, Institute of Soil Science and Plant Cultivation, State Research Institute, Czartoryskich 8, 24-100 Pulawy, PolandDepartment of Phytochemistry, Institute of Soil Science and Plant Cultivation, State Research Institute, Czartoryskich 8, 24-100 Pulawy, PolandDepartment of Plant Physiology and Biochemistry, Faculty of Biology and Environmental Protection, University of Łodź, Stefana Banacha 12/16, 90-237 Lodz, PolandDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, PolandStudies were conducted focusing on the drying of chili pepper fruits (<i>Capsicum annuum</i> L.), cultivar Cyklon, using convective (AD), convective-microwave (AMD), vacuum (VD), and freeze-drying (FD) methods. The influence of the drying method and temperature on the kinetics of the process and selected quality attributes of the dried product were evaluated. It was demonstrated that the Midilli model best described the drying kinetics for all methods across the entire measurement range. FD and VD produced dried products with the highest brightness and the greatest value of the a* color parameter. The lowest b* color parameter was observed for the product dried using FD at 40 °C, while the highest b* value was noted for samples dried using AMD (100 W) at 60 °C. The highest carotenoid retention was achieved with the FD method at 40 °C, while the lowest carotenoid content was found in the product obtained using the AMD method (100 W) at 60 °C. The smallest losses of capsaicinoids were observed after FD drying at 40 °C, while the largest were found for AMD (100 W) at 60 °C. The analysis of chili pepper fruit extracts revealed the quantitative composition of 12 main phenolic compounds using the UHPLC-UV method. The highest polyphenol content was obtained with FD, while the lowest total polyphenol content was recorded after AD. Regardless of temperature, the total flavonoid content was highest in extracts from FD products, and the lowest flavonoid content was found after AMD at 100 W. For all drying methods analyzed, the total flavonoid content in the pepper extracts decreased with increasing temperature.https://www.mdpi.com/1420-3049/29/21/5164red chili pepperfreeze-dryingconvective dryingvacuum dryingconvective-microwave dryingcolor changes |
| spellingShingle | Andrzej Krzykowski Stanisław Rudy Renata Polak Beata Biernacka Anna Krajewska Emilia Janiszewska-Turak Iwona Kowalska Jerzy Żuchowski Bartosz Skalski Dariusz Dziki Drying of Red Chili Pepper (<i>Capsicum annuum</i> L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile Molecules red chili pepper freeze-drying convective drying vacuum drying convective-microwave drying color changes |
| title | Drying of Red Chili Pepper (<i>Capsicum annuum</i> L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile |
| title_full | Drying of Red Chili Pepper (<i>Capsicum annuum</i> L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile |
| title_fullStr | Drying of Red Chili Pepper (<i>Capsicum annuum</i> L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile |
| title_full_unstemmed | Drying of Red Chili Pepper (<i>Capsicum annuum</i> L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile |
| title_short | Drying of Red Chili Pepper (<i>Capsicum annuum</i> L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile |
| title_sort | drying of red chili pepper i capsicum annuum i l process kinetics color changes carotenoid content and phenolic profile |
| topic | red chili pepper freeze-drying convective drying vacuum drying convective-microwave drying color changes |
| url | https://www.mdpi.com/1420-3049/29/21/5164 |
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