Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (<i>Capsicum annuum</i> L.) — Oak Academic Publishing
Research ArticleOpen AccessGoogle Scholar indexed
Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (<i>Capsicum annuum</i> L.)
Tecnológico de Monterrey-Escuela en Ingeniería, Biotecnología y Agronomía, Querétaro, México;
,
Tecnológico de Monterrey-Escuela en Ingeniería, Biotecnología y Agronomía, Querétaro, México;
,
Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt;
,
Tecnológico de Monterrey-Escuela en Ingeniería, Biotecnología y Agronomía, Querétaro, México;
,
LaSIE FRE 3474 CNRS, Laboratory Engineering Science for Environment, University of La Rochelle, La Rochelle, France.
,
LaSIE FRE 3474 CNRS, Laboratory Engineering Science for Environment, University of La Rochelle, La Rochelle, France.
1 Tecnológico de Monterrey-Escuela en Ingeniería, Biotecnología y Agronomía, Querétaro, México;
2 Tecnológico de Monterrey-Escuela en Ingeniería, Biotecnología y Agronomía, Querétaro, México;
3 Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt;
4 Tecnológico de Monterrey-Escuela en Ingeniería, Biotecnología y Agronomía, Querétaro, México;
5 LaSIE FRE 3474 CNRS, Laboratory Engineering Science for Environment, University of La Rochelle, La Rochelle, France.
6 LaSIE FRE 3474 CNRS, Laboratory Engineering Science for Environment, University of La Rochelle, La Rochelle, France.
Different food operations have been intensified through assisting them by instant controlled pressure drop DIC treatment. Such processes should be defined in order to preserve the main nutritional and sensorial contents of the raw material. The present paper is dedicated to study the evolution of the main bioactive compounds (total phenolics and flavonoids) and functional properties such as the antioxidant activity of processed samples in the case of Green “Poblano” Pepper ( Capsicum annuum L . ). Results issued from DIC-assisted hot air drying, and DIC-assisted freezing, allowed to identifying the impact of DIC studied operating parameters, which were the saturated steam pressure and the processing time, and the best DIC treatment correlated with the considered operation.
B. Pickersgill, “Peppers and Chillies,” In: C. Benjamin, Ed., Encyclopedia of Food Sciences and Nutrition, Academic Press, Oxford, 2003, pp. 4460-4467. doi:10.1016/B0-12-227055-X/00904-4
O. Cisneros-Pineda, et al., “Capsaicinoids Quantification in Chili Peppers Cultivated in the State of Yucatan, Mexico,” Food Chemistry, Vol. 104, No. 4, 2007, pp. 1755-1760. doi:10.1016/j.foodchem.2006.10.076
K. Suna, et al., “Effect of Drying in Antioxidant Activity and Changes of Ascorbic Acid and Colour by Different Drying and Storage in Korean Red Pepper (Capsicum annuum, L.),” International Journal of Food Science & Technology, Vol. 41, No. S1, 2006, pp. 90-95. doi:10.1111/j.1365-2621.2006.01349.x
M.-R. Kim, et al., “Capsaicin Prevents Ethanol-Induced Teratogenicity in Cultured Mouse Whole Embryos,” Reproductive Toxicology, Vol. 26, No. 3-4, 2008, pp. 292-297. doi:10.1016/j.reprotox.2008.09.006
S. Malagarie-Cazenave, et al., “Capsaicin, a Component of Red Peppers, Induces Expression of Androgen Receptor via PI3K and MAPK Pathways in Prostate LNCaP Cells,” FEBS Letters, Vol. 583, No. 1, 2009, pp. 141-147. doi:10.1016/j.febslet.2008.11.038
G. Yaldiz, M. Ozguven and N. Sekeroglu, “Variation in Capsaicin Contents of Different Capsicum Species and Lines by Varying Drying Parameters,” Industrial Crops and Products, Vol. 32, No. 3, 2010, pp. 434-438. doi:10.1016/j.indcrop.2010.06.013
B. J. Xu and S. K. C. Chang, “Effect of Soaking, Boiling, and Steaming on Total Phenolic Content and Antioxidant Activities of Cool Season Food Legumes,” Food Chemistry, Vol. 110, No. 1, 2008, pp. 1-13. doi:10.1016/j.foodchem.2008.01.045
R. K. Toor and G. P. Savage, “Effect of Semi-Drying on the Antioxidant Components of Tomatoes,” Food Chemistry, Vol. 94, No. 1, 2006, pp. 90-97. doi:10.1016/j.foodchem.2004.10.054
S. Veillet, J. Busch and G. Savage, “Acceptability and Antioxidant Properties of a Semi-Dried and Smoked Tomato Product,” Journal of Food Agriculture & Environment, Vol. 7, No. 2, 2009, pp. 70-75.
A. M. Chuah, et al., “Effect of Cooking on the Antioxidant Properties of Coloured Peppers,” Food Chemistry, Vol. 111, No. 1, 2008, pp. 20-28. doi:10.1016/j.foodchem.2008.03.022
J. K. Willcox, S. L. Ash and G. L. Catignani, “Antioxidants and Prevention of Chronic Disease,” Critical Reviews in Food Science & Nutrition, Vol. 44, No. 4, 2004, pp. 275-295. doi:10.1080/10408690490468489
L. R. Howard and C. Hernandez-Brenes, “Antioxidant Content and Market Quality of Jalapeno Pepper Rings as Affected by Minimal Processing and Modified Atmosphere Packaging,” Journal of Food Quality, Vol. 21, No. 4, 1998, pp. 317-327. doi:10.1111/j.1745-4557.1998.tb00525.x
C. Ratti, et al., “Drying of Garlic (Allium sativum) and Its Effect on Allicin Retention,” Drying Technology, Vol. 25, No. 2, 2007, pp. 349-356. doi:10.1080/07373930601120100
A. Vega-Galvez, et al., “Effect of Air-Drying Temperature on Physico-Chemical Properties, Antioxidant Capacity, Colour and Total Phenolic Content of Red Pepper (Capsicum annuum L. var. Hungarian),” Food Chemistry, Vol. 117, No. 4, 2009, pp. 647-653. doi:10.1016/j.foodchem.2009.04.066
E. K. Dermesonlouoglou, M. C. Giannakourou and P. Taoukis, “Stability of Dehydrofrozen Tomatoes Pretreated with Alternative Osmotic Solutes,” Journal of Food Engineering, Vol. 78, No. 1, 2007, pp. 272-280. doi:10.1016/j.jfoodeng.2005.09.026
C. Ilicali and F. Icier, “Freezing Time Prediction for Partially Dried Papaya Puree with Infinite Cylinder Geometry,” Journal of Food Engineering, Vol. 100, No. 4, 2010, pp. 696-704. doi:10.1016/j.jfoodeng.2010.05.022
S. A. Rezzoug, et al., “Effect of Instantaneous Controlled Pressure Drop Process on the Hydration Capacity of Scleroglucan: Optimisation of Operating Conditions by Response Surface Methodology,” Carbohydrate Polymers, Vol. 42, No. 1, 2000, pp. 73-84. doi:10.1016/S0144-8617(99)00122-8
B. B. Amor, et al., “Effect of Instant Controlled Pressure Drop Treatments on the Oligosaccharides Extractability and Microstructure of Tephrosia purpurea Seeds,” Journal of Chromatography A, Vol. 1213, No. 2, 2008, pp. 118-124. doi:10.1016/j.chroma.2008.10.065
I. M. Kamal, et al., “Structure Expansion of Green Coffee Beans Using Instantaneous Controlled Pressure Drop Process,” Innovative Food Science & Emerging Technologies, Vol. 9, No. 4, 2008, pp. 534-541. doi:10.1016/j.ifset.2008.01.004
AOAC, “Official Methods of Analysis of AOAC (Association of Official Analytical Chemists) International (CD-ROM),” AOAC International, Gaithersburg, 1996.
S. S. Nielsen, “Food Analysis Laboratory Manual,” Kluwer Academic/Plenum Publishers, New York, 2003.
A. Cardador-Martinez, G. Loarca-Pina and B. D. Oomah, “Antioxidant activity in common beans (Phaseolus vulgaris L.),” Journal of Agricultural and Food Chemistry, Vol. 50, No. 24, 2002, pp. 6975-6980. doi:10.1021/jf020296n
V. L. Singleton and J. A. Rossi Jr., “Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents,” American Journal of Enology Viticulture, Vol. 16, No. 3, 1965, pp. 144-158.
B. D. Oomah, A. Cardador-Martínez and G. Loarca-Pi?a, “Phenolics and Antioxidative Activities in Common Beans (Phaseolus vulgaris L.),” Journal of the Science of Food and Agriculture, Vol. 85, No. 6, 2005, pp. 935-942. doi:10.1002/jsfa.2019
R. Re, et al., “Antioxidant Activity Applying an Improved ABTS Radical Cation Decolorization Assay,” Free Radical Biology and Medicine, Vol. 26, No. 9-10, 1999, pp. 1231-1237. doi:10.1016/S0891-5849(98)00315-3
N. Albitar, et al., “Improving the Drying of Onion Using the Instant Controlled Pressure Drop Technology,” Drying Technology, Vol. 29, No. 9, 2011, pp. 993-1001. doi:10.1080/07373937.2010.507912
D. T. Cong, et al., “Dehydration by Successive Pressure Drops for Drying Paddy Rice Treated by Instant Controlled Pressure Drop,” Drying Technology, Vol. 26, No. 4, 2008, pp. 443-451. doi:10.1080/07373930801929300
J. M. F. Faustino, M. J. Barroca and R. P. F. Guiné, “Study of the Drying Kinetics of Green Bell Pepper and Chemical Characterization,” Food and Bioproducts Processing, Vol. 85, No. 3, 2007, pp. 163-170. doi:10.1205/fbp07009
N. Deepa, et al., “Antioxidant Activity in Some Red Sweet Pepper Cultivars,” Journal of Food Composition and Analysis, Vol. 19, No. 6-7, 2006, pp. 572-578. doi:10.1016/j.jfca.2005.03.005
G. F. Antonious, et al., “Antioxidants in Hot Pepper: Variation among Accessions,” Journal of Environmental Science and Health Part B: Pesticides, Food Contaminants and Agricultural Wastes, Vol. 41, No. 7, 2006, pp. 1237-1243. doi:10.1080/03601230600857114
M. Materska and I. Perucka, “Antioxidant Activity of the Main Phenolic Compounds Isolated from Hot Pepper Fruit (Capsicum annuum L.),” Journal of Agricultural and Food Chemistry, Vol. 53, No. 5, 2005, pp. 1750-1756. doi:10.1021/jf035331k
M. Serrano, et al., “Antioxidant and Nutritive Constituents during Sweet Pepper Development and Ripening Are Enhanced by Nitrophenolate Treatments,” Food Chemistry, Vol. 118, No. 3, 2010, pp. 497-503. doi:10.1016/j.foodchem.2009.05.006
L. R. Howard, et al., “Changes in Phytochemical and Antioxidant Activity of Selected Pepper Cultivars (Capsicum Species) As Influenced by Maturity,” Journal of Agricultural and Food Chemistry, Vol. 48, No. 5, 2000, pp. 1713-1720. doi:10.1021/jf990916t
F. Menichini, et al., “The Influence of Fruit Ripening on the Phytochemical Content and Biological Activity of Capsicum chinense Jacq. cv Habanero,” Food Chemistry, Vol. 114, No. 2, 2009, pp. 553-560. doi:10.1016/j.foodchem.2008.09.086
J. M. Navarro, et al., “Changes in the Contents of Antioxidant Compounds in Pepper Fruits at Different Ripening Stages, as Affected by Salinity,” Food Chemistry, Vol. 96, No. 1, 2006, pp. 66-73. doi:10.1016/j.foodchem.2005.01.057
A. W. Chassy, et al., “Three-Year Comparison of the Content of Antioxidant Microconstituents and Several Quality Characteristics in Organic and Conventionally Managed Tomatoes and Bell Peppers,” Journal of Agricultural and Food Chemistry, Vol. 54, No. 21, 2006, pp. 8244-8252. doi:10.1021/jf060950p
M. Ghasemnezhad, M. Sherafati and G. A. Payvast, “Variation in Phenolic Compounds, Ascorbic Acid and Antioxidant Activity of Five Coloured Bell Pepper (Capsicum annuum) Fruits at Two Different Harvest Times,” Journal of Functional Foods, Vol. 3, No. 1, 2011, pp. 44-49. doi:10.1016/j.jff.2011.02.002
M. Materska, et al., “Isolation and Structure Elucidation of Flavonoid and Phenolic Acid Glycosides from Pericarp of Hot Pepper Fruit Capsicum annuum L.,” Phytochemistry, Vol. 63, No. 8, 2003, pp. 893-898. doi:10.1016/S0031-9422(03)00282-6
J. Peterson and J. Dwyer, “Flavonoids: Dietary Occurrence and Biochemical Activity,” Nutrition Research, Vol. 18, No. 12, 1998, pp. 1995-2018. doi:10.1016/S0271-5317(98)00169-9
H. Matsufuji, et al., “Anti-Oxidant Content of Different Coloured Sweet Peppers, White, Green, Yellow, Orange and Red (Capsicum annuum L.),” International Journal of Food Science & Technology, Vol. 42, No. 12, 2007, pp. 1482-1488. doi:10.1111/j.1365-2621.2006.01368.x
O. Y. Celiktas, E. Bedir and F. V. Sukan, “In Vitro Antioxidant Activities of Rosmarinus officinalis Extracts Treated with Supercritical Carbon Dioxide,” Food Chemistry, Vol. 101, No. 4, 2007, pp. 1457-1464. doi:10.1016/j.foodchem.2006.03.055
D. Ramdane and J. S. Mohan, “Production Practices and Quality Assessment of Food Crops 4 Volumes: Vol. 3. Quality Handling and Evaluation,” Kluwer Academic Publishers, Dordrecht, 2004.
S. Y. Leong and I. Oey, “Effects of Processing on Anthocyanins, Carotenoids and Vitamin C in Summer Fruits and Vegetables,” Food Chemistry, Vol. 133, No. 4, 2012, pp. 1577-1587. doi:10.1016/j.foodchem.2012.02.052
M. R. Pérez-Gregorio, et al., “Changes in Antioxidant Flavonoids during Freeze-Drying of Red Onions and Subsequent Storage,” Food Control, Vol. 22, No. 7, 2011, pp. 1108-1113. doi:10.1016/j.foodcont.2011.01.006
N. M. Shofian, et al., “Effect of Freeze-Drying on the Antioxidant Compounds and Antioxidant Activity of Selected Tropical Fruits,” International Journal of Molecular Sciences, Vol. 12, No. 7, 2011, pp. 4678-4692. doi:10.3390/ijms12074678
C.-H. Zhou, et al., “Effects of Drying Methods on the Bioactive Components in Loquat (Eriobotrya japonica Lindl.) Flowers,” Journal of Medicinal Plants Research, Vol. 5, No. 14, 2011, pp. 3037-3041.
H. S. Lee and G. A. Coates, “Vitamin C in Frozen, Fresh Squeezed, Unpasteurized, Polyethylene-Bottled Orange Juice: A Storage Study,” Food Chemistry, Vol. 65, No. 2, 1999, pp. 165-168. doi:10.1016/S0308-8146(98)00180-0
D. F. Olivera, et al., “Effect of Blanching on the Quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after Frozen Storage,” Journal of Food Engineering, Vol. 84, No. 1, 2008, pp. 148-155. doi:10.1016/j.jfoodeng.2007.05.005
T. Yamaguchi, et al., “Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the RadicalScavenging Activity of Vegetables,” Food Science and Technology Research, Vol. 9, No. 1, 2003, pp. 79-83. doi:10.3136/fstr.9.79
N. Turkmen, F. Sari and Y. S. Velioglu, “The Effect of Cooking Methods on Total Phenolics and Antioxidant Activity of Selected Green Vegetables,” Food Chemistry, Vol. 93, No. 4, 2005, pp. 713-718. doi:10.1016/j.foodchem.2004.12.038
F. Que, et al., “Comparison of Hot Air-Drying and FreezeDrying on the Physicochemical Properties and Antioxidant Activities of Pumpkin (Cucurbita moschata Duch.) flours. International Journal of Food Science & Technology, Vol. 43, No. 7, 2008, pp. 1195-1201. doi:10.1111/j.1365-2621.2007.01590.x
S. Mounir, et al., “Study of Instant Controlled Pressure Drop DIC Treatment in Manufacturing Snack and Expanded Granule Powder of Apple and Onion,” Drying Technology, Vol. 29, No. 3, 2011, pp. 331-341. doi:10.1080/07373937.2010.491585
I. Ioannou and M. Ghoul, “Biological Activities and Effects of Food Processing on Flavonoids as Phenolic Antioxidants,” In: M. Petre, Ed., Advances in Applied Biotechnology, InTech, Rijeka, 2012.
A. Adamczak, W. Buchwald and S. M. Kozlowski, “The Effect of Thermal and Freeze Drying on the Content of Organic Acids and Flavonoids in Fruit of European Cranberry (Oxycoccus palustris Pers.),” Herba Polonica, Vol. 55, No. 3, 2009, pp. 94-102.
C. W. Rico, et al., “The Comparative Effect of Steaming and Irradiation on the Physicochemical and Microbiological Properties of Dried Red Pepper (Capsicum annum L.),” Food Chemistry, Vol. 119, No. 3, 2010, pp. 1012-1016. doi:10.1016/j.foodchem.2009.08.005
S. Shobana and K. A. Naidu, “Antioxidant Activity of Selected Indian Spices,” Prostaglandins, Leukotrienes and Essential Fatty Acids, Vol. 62, No. 2, 2000, pp. 107-110. doi:10.1054/plef.1999.0128
D. Arslan and M. M. ?zcan, “Dehydration of Red BellPepper (Capsicum annuum L.): Change in Drying Behavior, Colour and Antioxidant Content,” Food and Bioproducts Processing, Vol. 89, No. 4, 2011, pp. 504-513. doi:10.1016/j.fbp.2010.09.009
D. Huang, B. Ou and R. L. Prior, “The Chemistry behind Antioxidant Capacity Assays,” Journal of Agricultural and Food Chemistry, Vol. 53, No. 6, 2005, pp. 1841-1856. doi:10.1021/jf030723c
K. Marxen, et al., “Determination of DPPH Radical Oxidation Caused by Methanolic Extracts of Some Microalgal Species by Linear Regression Analysis of Spectrophotometric Measurements,” Sensors, Vol. 7, No. 10, 2007, pp. 2080-2095. doi:10.3390/s7102080