Desenvolvimento e avaliação físico-química, sensorial e da estabilidade de ácido ascórbico de doce de leite com pimenta

The dulce de leche or milk candy is a food widely consumed in Brazil, which shows typical characteristics of taste, color, flavor and texture. The lady-finger red pepper is regularly present on the Brazilian people table as this product contains a pungent flavor favoring various spices; and it is also rich in ascorbic acid (vitamin C) which is an excellent antioxidant. This study aimed at developing a dulce de leche containing lady-finger red pepper, and to determine the composition of the product. Also, the ascorbic acid contents were quantified in products stored for different periods (0, 30 and 60 days). The product acceptance by consumers on the sensory characteristics was evaluated by means of hedonic scale for color, aroma, flavor and texture attributes. The composition of the product was in accordance with the legislation in force, and the ascorbic acid contents were practically stable during the storage, and the sensory analyses indicated that the red pepper-containing dulce de leche was well accepted.

Anti-inflammatory effects of red pepper (Capsicum baccatum) on carrageenan- and antigen-induced inflammation

Inflammation is a pivotal component of a variety of diseases, such as atherosclerosis and tumour progression. Various naturally occurring phytochemicals exhibit anti-inflammatory activity and are considered to be potential drug candidates against inflammation-related pathological processes. Capsicum baccatum L. var. pendulum (Willd.) Eshbaugh (Solanaceae) is the most consumed species in Brazil, and its compounds, such as capsaicinoids, have been found to inhibit the inflammatory process. However, the anti-inflammatory effects of C. baccatum have not been characterized. Thus, this study was designed to evaluate the effects of C. baccatum juice in animal models of acute inflammation induced by carrageenan and immune inflammation induced by methylated bovine serum albumin. Pretreatment (30 min) of rats with pepper juice (0.25-2.0 g kg(-1)) significantly decreased leucocyte and neutrophil migration, exudate volume and protein and LDH concentration in pleural exudates of a pleurisy model. This juice also inhibited neutrophil migration and reduced the vascular permeability on carrageenan-induced peritonitis in mice. C. baccatum juice also reduced neutrophil recruitment and exudate levels of pro-inflammatory cytokines TNF-alpha, and IL-1 beta in mouse inflammatory immune peritonitis. Furthermore, we demonstrated that the main constituent of C. baccatum juice, as extracted with chloroform, is capsaicin. In agreement with this, capsaicin was able to inhibit the neutrophil migration towards the inflammatory focus. To our knowledge, this is the first demonstration of the anti-inflammatory effect of C. baccatum juice and our data suggest that this effect may be induced by capsaicin. Moreover, the anti-inflammatory effect induced by red pepper may be by inhibition of pro-inflammatory cytokine production at the inflammatory site.

Comparison between benzyladenine and metamitron as chemical thinning agents in Gala, Kanzi, Pink Lady and Red Delicious apple cultivars

Mestrado em Engenharia Agronómica - Instituto Superior de Agronomia - UL

Dehydration of "dedo de moça" pepper: kinetics and phytochemical concentration

Red pepper is rich in vitamin C and other phytochemicals and can be consumed as a dehydrated product. The evaluation of the best drying conditions can ensure a better quality product. This study aimed to investigate the effect of air temperature (55, 65, and 75 ºC) on drying kinetics of red peppers and on vitamin C, total phenolic content, and color of dried pepper as compared to the fresh product. Dehydration was carried out in a forced convection oven. Drying kinetics was determined by periodic weighting until constant weight. The moisture content of the fresh pepper was approximately 86%. The drying curves were fitted to three different models available in the literature. The Page model showed the best fit for this process. Analysis of variance revealed that the air drying temperature significantly influenced (p < 0.05) the quality parameters (vitamin C content, total phenolic content, and color) of the dried pepper as compared to the fresh pepper. After drying, the vitamin C retention increased with reduced air-drying temperature. In general, products dried at lower temperatures exhibited better quality due to reduced losses of bioactive compounds.

Dehydration of dedo de moça pepper: kinetics and phytochemical concentration

A pimenta vermelha é rica em vitamina C e outros fitoquímicos e pode ser consumida como produto desidratado. A avaliação das melhores condições de secagem pode garantir melhor qualidade do produto. Assim, o objetivo deste trabalho foi estudar o efeito da temperatura do ar de secagem (55, 65, 75 ºC) sobre a cinética de secagem, conteúdos de vitamina C e fenólicos totais e cor do produto desidratado, comparando-os à pimenta in natura. A desidratação foi feita por convecção forçada em estufa. A cinética de secagem foi determinada por pesagens periódicas até peso constante. A umidade da pimenta in natura foi de aproximadamente 86%. As curvas de secagem foram ajustadas por três modelos diferentes, avaliados na literatura. O modelo de Page apresentou o melhor ajuste para este processo. A análise de variância mostrou que a temperatura de secagem influenciou significativamente (p < 0,05) os parâmetros de qualidade (conteúdo de vitamina C, conteúdo de fenólicos totais, cor) da pimenta desidratada quando comparados aos da pimenta in natura. Após a secagem, a retenção de vitamina C aumentou com a redução da temperatura de secagem. de maneira geral, a qualidade do produto foi favorecida na secagem com menor temperatura, devido à redução nas perdas de compostos bioativos.

Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times

"La Niora" is a red pepper variety cultivated in Tadla Region (Morocco) which is used for manufacturing paprika after sun drying. The paprika quality (nutritional, chemical and microbiological) was evaluated immediately after milling, from September to December. Sampling time mainly affected paprika color and the total capsaicinoid and vitamin C contents. The commercial quality was acceptable and no aflatoxins were found, but the microbial load sometimes exceeded permitted levels.

The consumer acceptance of novel vegetable-enriched bread products as a potential vehicle to increase vegetable consumption

Currently UK fruit and vegetable intakes are below recommendations. Bread is a staple food consumed by ~95% of adults in western countries. In addition, bread provides an ideal matrix by which functionality can be delivered to the consumer in an accepted food. Therefore, enriching bread with vegetables may be an effective strategy to increase vegetable consumption. This study evaluated consumer acceptance, purchase intent and intention of product replacement of bread enriched with red beetroot, carrot with coriander, red pepper with tomato or white beetroot (80g vegetable per serving of 200g) compared to white control bread (0g vegetable). Consumers (n=120) rated their liking of the breads overall, as well as their liking of appearance, flavour and texture using nine-point hedonic scales. Product replacement and purchase intent of the breads was rated using five-point scales. The effect of providing consumers with health information about the breads was also evaluated. There were significant differences in overall liking (P<0.0001), as well as liking of appearance (P<0.0001), flavour (P=0.0002) and texture (P=0.04), between the breads. However, the significant differences resulted from the red beetroot bread which was significantly (P<0.05) less liked compared to control bread. There were no significant differences in overall liking between any of the other vegetable-enriched breads compared with the control bread (no vegetable inclusion), apart from the red beetroot bread which was significantly less liked. The provision of health information about the breads did not increase consumer liking of the vegetable-enriched breads. In conclusion, this study demonstrated that vegetable-enriched bread appeared to be an acceptable strategy to increase vegetable intake, however, liking depended on vegetable type.

A new and improved strategy combining a dispersive-solid phase extraction-based multiclass method with ultra high pressure liquid chromatography for analysis of low molecular weight polyphenols in vegetables

This paper reports on the development and optimization of a modified Quick, Easy, Cheap Effective, Rugged and Safe (QuEChERS) based extraction technique coupled with a clean-up dispersive-solid phase extraction (dSPE) as a new, reliable and powerful strategy to enhance the extraction efficiency of free low molecular-weight polyphenols in selected species of dietary vegetables. The process involves two simple steps. First, the homogenized samples are extracted and partitioned using an organic solvent and salt solution. Then, the supernatant is further extracted and cleaned using a dSPE technique. Final clear extracts of vegetables were concentrated under vacuum to near dryness and taken up into initial mobile phase (0.1% formic acid and 20% methanol). The separation and quantification of free low molecular weight polyphenols from the vegetable extracts was achieved by ultrahigh pressure liquid chromatography (UHPLC) equipped with a phodiode array (PDA) detection system and a Trifunctional High Strength Silica capillary analytical column (HSS T3), specially designed for polar compounds. The performance of the method was assessed by studying the selectivity, linear dynamic range, the limit of detection (LOD) and limit of quantification (LOQ), precision, trueness, and matrix effects. The validation parameters of the method showed satisfactory figures of merit. Good linearity (View the MathML sourceRvalues2>0.954; (+)-catechin in carrot samples) was achieved at the studied concentration range. Reproducibility was better than 3%. Consistent recoveries of polyphenols ranging from 78.4 to 99.9% were observed when all target vegetable samples were spiked at two concentration levels, with relative standard deviations (RSDs, n = 5) lower than 2.9%. The LODs and the LOQs ranged from 0.005 μg mL−1 (trans-resveratrol, carrot) to 0.62 μg mL−1 (syringic acid, garlic) and from 0.016 μg mL−1 (trans-resveratrol, carrot) to 0.87 μg mL−1 ((+)-catechin, carrot) depending on the compound. The method was applied for studying the occurrence of free low molecular weight polyphenols in eight selected dietary vegetables (broccoli, tomato, carrot, garlic, onion, red pepper, green pepper and beetroot), providing a valuable and promising tool for food quality evaluation.

Resistência de pimentas a nematóides de galha e compatibilidade enxerto/porta-enxerto entre híbridos de pimentão e pimentas

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Revestimentos de fécula de mandioca, perda de massa e alteração da cor de frutos de pimentão

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Parâmetros agrometeorológicos de cultura de pimentão (Capsicum annuum L.) em ambientes protegido e campo

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Determinação do consumo de água em cultura de pimentão (Capsicum annuum L.) em ambiente protegido

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Balanço de radiação de ondas longas em ambiente protegido e avaliação de modelos de estimativa

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Exposição de pacientes com síndrome de dor miofascial (SDM) à capsaicina: desenvolvimento de forma farmacêutica de uso tópico com possível ação analgésica

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Exposição de pacientes com síndrome de dor miofascial (SDM) à capsaicina: desenvolvimento de forma farmacêutica de uso tópico com possível ação analgésica

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)