Effects of applying saturated steam as an Organic Sterilization System (OSS) in mirasol chili pepper (Capsicum baccatum var. pendulum) and panca chili pepper (Capsicum chinense Jacq.)
DOI:
https://doi.org/10.29019/enfoqueute.675Keywords:
capsaicin; microbial decontamination; mirasol; pancaAbstract
It was determined the influence of weight, temperature and time of injection of saturated steam as an organic sterilization system (OSS), on the microbial load, proximal analysis and capsaicin content in mirasol chili pepper and panca chili pepper. Work was done with 3 and 4 kg of chili pepper, 100 and 105 °C (20 and 25 kPa), for 2 and 3 minutes. The pre and post analyzes were: count of viable mesophilic aerobes, total coliforms, E. coli, Salmonella, molds and yeasts, proximal and capsaicin content. The samples containing 3 kg of mirasol chili pepper, subjected to 105 °C for 3 minutes and the ones containing 3 and 4 kg of panca chili pepper to 105 °C for 3 minutes, achieved a greater reduction of mesophilic aerobes and molds. The statistical evaluation found interactions between the variables: weight and temperature in mirasol chili pepper; weight, temperature and time in panca chili pepper, on the reduction of mesophilic aerobes and molds; influencing the proximal composition and content reduction of capsaicin from 863.2 to 751.9 ppm (mirasol chili pepper) and 405.6 to 315.1 ppm (panca chili pepper); showing that the OSS treatment is an efficient method in microbial decontamination process.
Downloads
References
AOAC International. (2016). Official Methods of Analysis of the AOAC International (G. W. Latimer, Ed. 20.a ed., Vol. 2). AOAC International.
Aranha, B. C., Hoffmann, J. F., Barbieri, R. L., Rombaldi, C. V., & Chaves, F. C. (2017). Untargeted Metabolomic Analysis of Capsicum spp. by GC–MS. Phytochemical Analysis, 28(5), 439–447. https://doi.org/10.1002/pca.2692
Bortolin, R. C., Caregnato, F. F., Divan Junior, A. M., Zanotto-Filho, A., Moresco, K. S., De Oliveira Rios, A., De Oliveira Salvi, A., Ortmann, C. F., De Carvalho, P., Reginatto, F. H., Gelain, D. P., & Fonseca Moreira, J. C. (2016). Chronic Ozone Exposure Alters the Secondary Metabolite Profile, Antioxidant Potential, Anti-inflammatory Property, and Quality of Red Pepper Fruit from Capsicum baccatum. Ecotoxicology and Environmental Safety, 129, 16–24. https://doi.org/10.1016/j.ecoenv.2016.03.004
Carranza, L., & Meza, D. (2015). Efecto del tiempo y temperatura de pasteurización en la pérdida color y pungencia en una pasta de rocoto (Capsicum pubescens) [Tesis de ingeniería, Universidad Nacional del Santa]. Repositorio institucional digital. http://repositorio.uns.edu.pe/handle/UNS/2631
Carrizo, C., Barfuss, M. H. J., Sehr, E. M., Barboza, G. E., Samuel, R., Moscone, E. A., & Ehrendorfer, F. (2016). Phylogenetic Relationships, Diversification and Expansion of Chili Peppers (Capsicum, Solanaceae). Annals of Botany, 118(1), 35–51. https://doi.org/10.1093/aob/mcw079
Claros, J. (2016). Bioinsecticidas de capsaicinoides y glucosinolatos en el control de insectos plaga en las plantas de Spartium junceum L. (Fabales; Leguminosae) en el Valle del Mantaro [Tesis de maestría, Universidad Nacional del Centro del Perú]. Repositorio Institucional Digital UNCP. https://bit.ly/2YwbcZz
Djordjević, M., Sterniša, M., Smole Možina, S., Beszédes, S., Šoronja Simović, D., Hodúr, C., Jokić, A., & Šereš, Z. (2019). Black Pepper (Piper nigrum L.) Bacterial Decontamination by Sterilization and Microwave Treatments. Analecta Technica Szegedinensia, 13(2), 1-5. https://doi.org/10.14232/analecta.2019.2.1-5
Eliasson, L., Isaksson, S., Lövenklev, M., & Ahrné, L. (2015). A Comparative Study of Infrared and Microwave Heating for Microbial Decontamination of Paprika Powder. Frontiers in Microbiology, 6:1071. https://doi:10.3389/fmicb.2015.01071
Gabriel, A. A., David, M. M. C., Elpa, M. S. C., & Michelena, J. C. D. (2020a). Decontamination of Dried Whole Black Peppercorns Using Ultraviolet-c Irradiation. Food Microbiology, 88, 103401. https://doi.org/10.1016/j.fm.2019.103401
Gabriel, A. A., Melo, K. M. D., & Michelena, J. C. D. (2020b). Determination of the Utility of Ultraviolet-C Irradiation for Dried Bay Leaves Microbial Decontamination through Safety and Quality Evaluations. LWT, 117, 108634. https://doi.org/https://doi.org/10.1016/j.lwt.2019.108634
Guevara, A., Cancino Chávez, K., & Llontop, G. (2017). Efecto del sistema de esterilización orgánica (OSS) en las propiedades nutricionales y funcionales del yacón (Smallantus sonchifolius Poepp. & Endl.). Revista de la Sociedad Química del Perú, 83(3), 308–318. https://doi.org/10.37761/rsqp.v83i3.115
Guevara, A., Nolazco, D., Cancino, K., & Oliva, C. (2016). Descontaminación microbiana de la maca (Lepidium meyenii) aplicando el sistema de esterilización orgánica (OSS) para preservar sus propiedades nutricionales y sensoriales [Microbial Decontamination of Maca (Lepidium meyenii) Applying Organic Sterilization System (OSS) to Preserve Its Nutritional and Sensory Properties]. Scientia Agropecuaria, 7(1), 59–66. https://doi.org/10.17268/sci.agropecu.2016.01.06
Guillen, N. G., Tito, R., & Mendoza, N. G. (2018). Capsaicinoids and Pungency in Capsicum chinense and Capsicum baccatum Fruits. Pesquisa Agropecuaria Tropical, 48(3), 237–244. https://doi.org/10.1590/1983-40632018v4852334
Gurung, T., Techawongstien, S., Suriharn, B., & Techawongstien, S. (2011). Impact of Environments on the Accumulation of Capsaicinoids in Capsicum spp. HortScience, 46(12), 1576–1581. https://doi.org/10.21273/hortsci.46.12.1576
Gutiérrez-Rosati, A., & Vega, B. (2016). Micropropagación in vitro de “ají marisol” Capsicum baccatum var. pendulum. The Biologist, 14(2), 171–181. https://sisbib.unmsm.edu.pe/bvrevistas/biologist/v14_n2/pdf/a02v14n2.pdf
Henderson, D. E., & Henderson, S. H. (1992). Thermal Decomposition of Capsaicin: 1. Interactions with Oleic Acid at High Temperatures. Journal of Agricultural and Food Chemistry, 40, 2263–2268. doi:10.1021/jf00023a042
International Commission on Microbiological Specification for Foods. ICMSF. (2000). Microorganisms in Foods (3.a ed., Vol. 1). Acribia.
Kantar, M. B., Anderson, J. E., Lucht, S. A., Mercer, K., Bernau, V., Case, K. A., Le, N. C., Frederiksen, M. K., DeKeyser, H. C., Wong, Z. Z., Hasting, J. C., & Baumler, D. J. (2016). Vitamin Variation in Capsicum spp. Provides Opportunities to Improve Nutritional Value of Human Diets. PLoS ONE, 11(8), 1–12. https://doi.org/10.1371/journal.pone.0161464
Kim, E., Lee, S., Baek, D., Park, S.,Lee, S., Ryu, T., Lee, S., Kang, H., Kwon, O., Kil, M., & Oh, S. (2019). A Comparison of the Nutrient Composition and Statistical Profile in Red Pepper Fruits (Capsicums annuum L.) Based on Genetic and Environmental Factors [Una comparación de la composición de nutrientes y el perfil estadístico en frutos de pimiento rojo (Capsicums annuum L.) basada en factores genéticos y ambientales]. Applied Biological Chemistry, 62(48), s. p. https://doi.org/10.1186/s13765-019-0456-y
Meckelmann, S. W., Riegel, D. W., van Zonneveld, M., Ríos, L., Peña, K., Mueller-Seitz, E., & Petz, M. (2014). Capsaicinoids, Flavonoids, Tocopherols, Antioxidant Capacity and Color Attributes in 23 Native Peruvian Chili Peppers (Capsicum spp.) Grown in Three Different Locations. European Food Research and Technology, 240(2), 273–283. https://doi.org/10.1007/s00217-014-2325-6
Molnár, H., Bata-Vidács, I., Baka, E., Cserhalmi, Z., Ferenczi, S., Tömösközi-Farkas, R., Adányi, N., & Székács, A. (2018). The Effect of Different Decontamination Methods on the Microbial Load, Bioactive Components, Aroma and Colour of Spice Paprika. Food Control, 83, 131–140. https://doi.org/10.1016/j.foodcont.2017.04.032
Morales-Soriano, E., Kebede, B., Ugás, R., Grauwet, T., Van Loey, A., & Hendrickx, M. (2018). Flavor Characterization of Native Peruvian Chili Peppers Through Integrated Aroma Fingerprinting and Pungency Profiling. Food Research International, 109, 250–259. https://doi.org/10.1016/j.foodres.2018.04.030
Mudrić, S., Gašić, U. M., Dramićanin, A. M., Ćirić, I. Z., Milojković-Opsenica, D. M., Popović-Dordević, J. B., Momirović, N. M., & Tešić, Ž. Lj. (2017). The Polyphenolics and Carbohydrates as Indicators of Botanical and Geographical Origin of Serbian Autochthonous Clones of Red Spice Paprika. Food Chemistry, 217, 705–715. https://doi.org/10.1016/j.foodchem.2016.09.038
Norma Sanitaria que establece los criterios microbiológicos de calidad sanitaria e inocuidad para los alimentos y bebidas de consumo humano, Resolución Ministerial 591-2008/MINSA. (2008). https://bit.ly/3nzPGzb
Plaza, A., & Lock-de-Ugaz, O. (1997). Colorantes naturales y la oleorresina de paprika. Revista de Química PUCP 11(1), 73-93. https://bit.ly/3fhGlGI
Rojas, R., Patel, K., Ruiz, C., Calderón, R., Asencios, E., Quispe, F., & Marcelo, M. (2016). Ajíes nativos peruanos: Caracterización agro-morfológica, químico-nutricional y sensorial. Universidad Peruana Cayetano Heredia. https://issuu.com/jerimo/docs/catalogo_aj__es_nativos_peruanos
Rodríguez, H. (2016). Ají peruano: Historia, cultura, sociedad y gastronomía. Universidad Nacional Agraria La Molina Perú.
Salazar, E. (2016). Efecto bacteriostático y bactericida de extractos de ají (Capsicum chinense) y pimiento (Capsicum annuum var. annuum) sobre cultivos de Escherichia coli ATCC 25922 y Staphylococcus aureus ATCC 25923 [Tesis de grado, Universidad Nacional Mayor de San Marcos]. Cybertesis: Repositorio de Tesis Digitales UNMSM. https://hdl.handle.net/20.500.12672/5034
Sanatombi, K., & Rajkumari, S. (2019). Effect of Processing on Quality of Pepper: A Review. Food Reviews International, 36(6), 1–18. doi:10.1080/87559129.2019.1669161
Villar, J. (2019). Capsaicinoides, compuestos fenólicos, actividad antioxidante in vitro y color de 100 accesiones de Capsicum spp. [Tesis de maestría, Universidad Nacional Agraria La Molina]. Repositorio institucional UNALM. http://repositorio.lamolina.edu.pe/handle/UNALM/4016
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 The Authors
This work is licensed under a Creative Commons Attribution 3.0 Unported License.
The articles and research published by the UTE University are carried out under the Open Access regime in electronic format. This means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access. By submitting an article to any of the scientific journals of the UTE University, the author or authors accept these conditions.
The UTE applies the Creative Commons Attribution (CC-BY) license to articles in its scientific journals. Under this open access license, as an author you agree that anyone may reuse your article in whole or in part for any purpose, free of charge, including commercial purposes. Anyone can copy, distribute or reuse the content as long as the author and original source are correctly cited. This facilitates freedom of reuse and also ensures that content can be extracted without barriers for research needs.
This work is licensed under a Creative Commons Attribution 3.0 International (CC BY 3.0).
The Enfoque UTE journal guarantees and declares that authors always retain all copyrights and full publishing rights without restrictions [© The Author(s)]. Acknowledgment (BY): Any exploitation of the work is allowed, including a commercial purpose, as well as the creation of derivative works, the distribution of which is also allowed without any restriction.
Enfoque UTE - Facultad de Ciencias de la Ingeniería e Industrias - Universidad UTE
