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

Autor(es)

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]}

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY; v. 38, NOV 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 19/26925-7 - Desenvolvimento de um sistema automatizado para produção de precursores de biocombustíveis através da tecnologia subcrítica
• Beneficiário: William Gustavo Sganzerla
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto