Optimizing drying techniques for Capsicum chinense: impacts on physicochemical, functional, and bioactive properties

This study investigated the effects of three drying methods—sun drying, oven drying (50 °C), and microwave drying (300 watts)—on the physicochemical and antioxidant properties of Capsicum chinense (Chinese pepper). Fresh samples, both green and red, were analyzed post-drying for moisture content, ash content, pH, and antioxidant properties, and vitamins (A, B₁, and B₂, and C). Results demonstrated significant variation in nutritional and antioxidant properties based on drying method and pepper maturity. Microwave drying of red peppers retained the highest TPC (317.22 mg GAE/g dry matter) and Vitamin C content (317.56 mg/100 g dry matter), indicating its efficiency in preserving phenolic and heat-sensitive compounds. Oven-dried red and green pepper exhibited the DPPH radical scavenging activity of 87.89 % and 83.13 %, respectively. Microwave drying enhanced swelling capacity and oil holding capacity, whereas sun drying preserved higher water holding capacity. These functional metrics have direct industrial relevance: higher WHC/SC support rehydration and viscosity development in dry mixes and instant sauces; higher OHC benefits spice blends and emulsified systems; lower a_w improves shelf stability and transport efficiency.