Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Influence of freeze-drying treatment on the chemical composition of peppers (Capsicum L.) from the Brazilian Amazonia region

Full text
Author(s):
Lopes Aguiar, Jaime Paiva [1, 2] ; da Silva, Edson Pablo [3] ; Gomes da Silva, Aline Priscilla [4] ; Sganzerla, William Gustavo [5] ; Xiao, Jianbo [6, 7] ; Souza, Francisca das C. do A. [1, 2]
Total Authors: 6
Affiliation:
[1] Brazilian Natl Inst Res Amazon, Coordinat Soc Environm & Hlth, Manaus, Amazonas - Brazil
[2] Brazilian Natl Inst Res Amazon, Lab Phys Chem Food, Manaus, Amazonas - Brazil
[3] Amazon Biotechnol Ctr CBA SUFRAMA Manaus, Danilo Areosa Ave, Manaus, Amazonas - Brazil
[4] Michigan State Univ, Dept Biosyst & Agr Engn, E Lansing, MI 48824 - USA
[5] Univ Estadual Campinas, Sch Food Engn, UNICAMP, Monteiro Lobato St 80, BR-13083862 Campinas, SP - Brazil
[6] Jiangsu Univ, Int Res Ctr Food Nutr & Safety, Zhenjiang 212013, Jiangsu - Peoples R China
[7] Univ Vigo, Fac Food Sci & Technol, Dept Analyt Chem & Food Sci, Vigo 36310 - Spain
Total Affiliations: 7
Document type: Journal article
Source: BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY; v. 38, NOV 2021.
Web of Science Citations: 0
Abstract

This study evaluated the effect of freeze-drying treatment (lyophilization) on the chemical composition of malagueta (Capsicum frutescens), cheiro (Capsicum chinense cv.), and murupi (Capsicum chinense cv.) peppers. Proximal composition, minerals, vitamins, fatty acids, and volatile compounds were determined in fresh and lyophilized samples, and then, discriminated by multivariate analysis. The results demonstrate that the freeze-drying treatment of the peppers conserved the content of palmitic and linoleic acids, potassium, vitamin C, and beta-carotene in malagueta pepper. Sixty-two volatile compounds in a distinct profile between the samples were identified in samples. The freeze-drying treatment significantly decreased the volatile composition in peppers. By multivariate approach, peppers were discriminated into three groups (1st, freeze-dried malagueta; 2nd, freeze-dried cheiro and murupi; and 3rd, fresh malagueta, cheiro, and murupi) based on the nutritional composition, minerals, vitamins, and fatty acid content. In conclusion, the freeze-drying process preserved the nutritional composition, minerals, and fatty acid content in peppers from the Brazilian Amazonia region, suggesting that this technological process could be applied for the future production of lyophilized peppers. (AU)

FAPESP's process: 19/26925-7 - Development of an automated system for biofuel precursor production using sub-critical technology
Grantee:William Gustavo Sganzerla
Support Opportunities: Scholarships in Brazil - Doctorate (Direct)