利用农工副产品包封红辣椒（Capsicum pubescens）果肉中的生物活性物质：增强稳定性和辛辣性

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-05-14 DOI:10.1016/j.jfoodeng.2025.112659

Natalia Salgado-Aristizabal , Juan D. Galvis-Nieto , Vanesa Abad , Jorge M. Narvaez-Perez , Danya K. Jurado-Erazo , Carlos A. Cardona A. , Ignacio Álvarez-Lanzarote , Carlos E. Orrego A.

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引用次数: 0

摘要

rocoto辣椒（Capsicum pubescens）是一种不太为人所知的驯化辣椒，因其辛辣和芳香的特性而受到重视。辣椒因其具有生物活性的植物化学物质而被认为是功能性食品。为了延长这些辣椒相对较短的保质期，人们采用了各种干燥技术，包括烘箱干燥、自然对流干燥、太阳能干燥和烟熏干燥。然而，还没有研究检验用干燥技术封装果肉来生产辣椒粉。本研究采用了三种农工产品（麦芽糖糊精、米粉和大米蛋白），这些产品价格低廉，在哥伦比亚辣椒产区很容易获得，以保护辣椒果肉中的辣椒素、多酚和类黄酮。对包封后的辣椒果肉粉末进行了类辣椒素含量、其他生物活性物质（总酚、类黄酮和类辣椒素）和抗氧化活性的分析。对真空干燥的辣椒果肉进行了类似的测量。研究还考察了紫外光- c和白炽灯照射下生物活性浓度的变化，以及紫外光- c照射前后微生物质量的变化。

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Encapsulation of bioactives in rocoto chili (Capsicum pubescens) pulp using agro-industrial by-products: Enhancing stability and pungency

The rocoto chili pepper (Capsicum pubescens) is a lesser-known domesticated species of chili pepper, valued for its pungency and aromatic properties. Chili peppers are regarded as functional foods due to bioactive phytochemicals. Various drying techniques are employed to extend the relatively short shelf life of these peppers, including oven drying, natural convection drying, solar drying, and smoke drying. Nevertheless, no studies have yet examined the production of chili powders by encapsulating the fruit pulp using drying techniques.

This study employed three agro-industrial products (maltodextrin, rice flour, and rice protein), which are inexpensive and readily available in Colombian chili-producing regions, to safeguard the capsaicinoids, polyphenols, and flavonoids present in the chili pulp. The encapsulated chili pulp powders were subjected to analysis for capsaicinoid content, other bioactive compounds (total phenols, flavonoids, and capsaicinoids), and antioxidant activity. Similar measurements were made for vacuum-dried chili pulp without encapsulants. The study also examined the evolution of bioactive concentrations under ultraviolet-C light and incandescent light irradiation, as well as the microbiological quality before and after UV-C irradiation treatments.

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.