Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages

Myofibrillar proteins protect paprika red while suffering gel disruption via pigment-induced disulfide bond cleavage

Paprika red (PR) pigments are extensively utilized in meat products; however, their coloring mechanisms and their effects on meat quality are not yet fully understood. Therefore, this study aims to systematically investigate the bidirectional interactions between myofibrillar proteins (MPs) and PR. The findings indicate that MPs enhance the stability of PR through the formation of complexes. Conversely, PR negatively affects the gel structure of MPs by decreasing disulfide bond content and inducing a shift from α-helix to β-sheet and β-turn configurations, resulting in textural loss and porous gels. A Pearson correlation analysis (r > 0.75) further substantiates the predominance of disulfide bonds over hydrophobic interactions in maintaining gel integrity, in contrast to observations in plant protein systems. This research contributes to a deeper understanding of the interaction mechanisms between carotenoids and meat proteins, thereby providing insights for the application of natural pigments in food products.

Preliminary Assessment of Essential and Potentially Toxic Elements in the Most Common Spices in a Developing Country: Health Hazard Implication

In the current study, total concentrations of essential and potentially toxic elements (Ba, Ca, K, P, Na, Mg, Cr, Ni, Cu, Fe, Mn, Zn, As, Cd, and Pb) in the most common nine spices (Nigella sativa, Capsicum annum, Piper guineense, Capsicum carvi, Elettaria cardamomum, Zingiber officinale, Piper nigrum, Cinnamomum verum, and Curcuma longa) of fields and markets of Bogra district (Bangladesh) were determined using inductively coupled plasma mass spectrometry following acid digestion. The findings of the study indicate a good source of essential elements like Ca, K, Na, P, Mg Fe, Zn, and Mn in spices. The average concentrations of K, P, Ca, Mg, Na, Fe, Ba, Cu, Mn, Zn, Ni, Cr, As, Pb, and Cd in spices were 697, 190, 168, 112, 97.2, 7.35, 6.29, 4.36, 4.21, 3.91, 2.99, 0.81, 0.17, 0.08, and 0.03 mg/kg, respectively. The concentrations of Cr, Cu, and Pb were higher than the recommended level (0.5, 4.5, and 0.1 for Cr, Cu and Pb), which indicates that people would experience potential risks from spices. The daily intake values of all the metals were lower than the maximum tolerable daily intake (MTDI). Considering child exposure group, total target hazard quotient (THQ) values for all studied elements from a single spice or all examined spices exceeded the threshold value (THQ > 1.0), indicating that the children posed a potential non-cancer risk to the potentially toxic elements. Consumption of Piper guineense, Nigella sativa, Cinnamomum verum, and Curcuma longa may pose carcinogenic health risk due to an incremental lifetime cancer risk (ƩTR) value higher than 10-4.

Screening of chili cultivars with low cadmium accumulation and analysis of their physiological properties of tolerance

Chili (Capsicum annuum L.) is a widely eaten condiment that may accumulate the toxic element cadmium (Cd) from environments, thus presenting a human health risk. This experiment aimed to identify cultivars with low Cd-uptake characteristics that could be used to produce safe spicy food in Cd-contaminated soil. Five chili cultivars responses to Cd exposure in soils with 0.18 mg kg-1 (CK), 2.88 mg kg-1 (T1), 7.69 mg kg-1 (T2), 16.72 mg kg-1 (T3), and 33.46 mg kg-1 (T4) in a greenhouse were compared. The results showed that Cd concentration in roots, shoots, and fruits of the cultivar Bolafengxiang was the lowest. Additionally, its biomass was not reduced compared to the CK, and both the enrichment factor (EF) and translocation factor (TF) were all lower than 1. Notably, under soil Cd concentrations of 2.88 mg kg-1, the Cd content in the fruits of Bolafengxiang was 0.07 mg kg-1, which is below the safety standard limit (0.1 mg kg-1) for "Green Food Chili Products." This indicates its potential for low Cd accumulation. The above research indicates that selecting and cultivating low-Cd-accumulating chili cultivars is an effective approach to reduce Cd accumulation in edible parts, thereby ensuring agricultural food safety.

Antiviral activity and mechanisms of action of atropine, rutin, and hypoxanthine against tomato Brown rugose fruit virus

Plant viral diseases cause considerable damage to the agricultural industry and are difficult to control. Recently, botanical biopesticides that are environmentally friendly, safe for non-target organisms, and not prone to developing drug resistance have shown great potential as antiviral agents. In the present study a screening of natural products with antiviral potential was conducted, and three compounds - atropine, rutin, and hypoxanthine - were identified to possess anti-tomato brown rugose fruit virus (ToBRFV) activity. Further, the modes of action of these compounds were investigated. The results of the bioassay revealed that atropine, rutin and hypoxanthine were effective at concentrations of 50, 100 and 150 μg mL-1 in inactivating, inhibiting proliferation and protecting against ToBRFV when combined with atropine and rutin. As the concentration of compounds increased, their antiviral properties were found to be enhanced. These compounds were found to reduce the expression of the coat protein and the replicase genes of ToBRFV. Atropine and rutin, in particular, demonstrated substantial anti-ToBRFV effects with diverse modes of action when used alone or in combination. Hypoxanthine demonstrated a comparatively weaker antiviral effect than the other two compounds, and when combined with the latter, the antiviral activity of the other compounds was also reduced to a certain extent. These results provided key proof that these compounds may represent a promising source of novel antiviral agents for agricultural use.

Spicy Food Ingredient from Red Habanero By-Product Obtained by Ultrasound-Assisted Extraction

The production of spicy sauces from chili peppers (Capsicum spp.) generates 5-30% of spicy by-product which is rich in valuable compounds (e.g., capsaicinoids, carotenoids, phenolics, etc.) and can serve as a source of Capsicum oleoresins, providing spice and color ingredients for food products. This study primarily focused on the optimization of Capsicum oleoresin extraction from Red Habanero chili pepper (Capsicum chinense Jacq.) by-product using ultrasound-assisted extraction (UAE). A second focus was the comparison between UAE and reflux-assisted extraction (RAE). Response Surface Methodology (RSM) was employed to optimize the extraction time (3 to 17 min) and acoustic power density (APD, 0.30 to 1.00 W/mL). The optimal UAE conditions (8 min, 0.87 W/mL) showed a higher extraction yield (26%) and high quality oleoresin extracts rich in bioactives (capsaicinoids: 7 mg/g; phenolics: 4 mg GAE/g) with antioxidant activity (FRAP: 139 µmol FeSO4 eq/g; DPPH: 33 µmol TEAC/g). Optimum UAE extracts proved more colored, energy-efficient (95% less consumption), equally spicy (466,000 SHU) and had higher antioxidant activity than RAE. These results demonstrated UAE as a sustainable method for producing high value spicy additives from chili pepper by-product, turning them into products with enhanced bioactivity, favoring a circular economy in the agri-food industry.

Iron oxide nanoparticles enhance alkaline stress resilience in bell pepper by modulating photosynthetic capacity, membrane integrity, carbohydrate metabolism, and cellular antioxidant defense

Bell pepper (Capsicum annuum L.) is a commercially important and nutritionally rich vegetable crop in the Solanaceae family. Alkaline stress (AS) can disrupt growth, metabolism, and, particularly, nutritional quality. This study aims to evaluate the role of iron oxide nanoparticles (FeNP) in mitigating AS and enhancing plant growth and metabolic functions by conducting experiments under controlled greenhouse conditions with four main treatments: AS (irrigating plants with alkaline salts mixture solution); FeNP (foliar application of Fe3O4 nanoparticles at 100 mg L-¹); AS + FeNP (integrated treatment of AS and FeNP); and CK (control). The results clearly demonstrated that the AS treatment negatively affects plant biomass, photosynthetic attributes, membrane integrity, carbohydrate metabolism, and the balance of the antioxidant system. Additionally, key phenolic and flavonoid compounds decreased under the AS, indicating a detrimental effect on the plant's secondary metabolites. In contrast, the application of FeNP under the AS not only improved growth and photosynthetic attributes but also enhanced membrane integrity and restored antioxidant balance. This restoration was driven by the accumulation of sugars (glucose, fructose, sucrose) and starch, along with key carbohydrate metabolism enzymes-sucrose phosphate synthase (SPS), sucrose synthase (SuSy), neutral invertase (NI), and vacuolar invertase (VI)-and their associated gene expression. The correlation analysis further revealed a tight regulation of carbohydrate metabolism at both enzymatic and transcript levels in all tissue types, except for SPS in the roots. Furthermore, the AS + FeNP treatment resulted in increased levels of key phenolics (dihydrocapsaicin, capsaicin, p-coumaric acid, sinapic acid, p-OH benzoic acid, p-OH benzaldehyde, and ferulic acid) and flavonoid compounds (dihydroquercetin, naringenin, kaempferol, dihydrokaempferol, and quercetin) compared to the AS treatment, thus suggesting that these secondary metabolites likely contribute to the stabilization of cellular structures and membranes, ultimately supporting improved physiological functions and resilience under stress. In conclusion, the application of FeNP demonstrate potential in enhancing the resilience of bell pepper plants against the AS by improving growth, carbohydrate metabolism, and the levels of secondary metabolites.

Pepper (Capsicum annuum L.) AP2/ERF transcription factor, CaERF2 enhances salt stress tolerance through ROS scavenging

KEY MESSAGE

The AP2/ERF transcription factor CaERF2 in pepper enhanced salt tolerance by scavenging reactive oxygen species. The effects of salt stress on plant development and progression are substantial. Ethylene response factor transcription factors (TFs) play a crucial role in responses to salt stress. Their functions in the salt response, particularly in pepper, are still mostly unknown. This study revealed the function of CaERF2 in salt tolerance of pepper plants. CaERF2 expression was dramatically increased in pepper plants following salt stress treatment. Under salinity treatment, CaERF2-silenced pepper showed decreased activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), as well as reduced transcription levels of reactive oxygen species (ROS) scavenging-related genes, resulting in increased O2- and H2O2 accumulation and enhanced salt sensitivity. In contrast, overexpression of CaERF2 (OE) in Nicotiana benthamiana resulted in improved salt tolerance. Under salt stress, the OE lines outperformed the wild type in terms of seed germination rates, root lengths, the activity of SOD, POD, and CAT, and ROS-scavenging-related gene transcription. This study demonstrates that CaERF2 effectively enhances the salt tolerance in pepper by adjusting ROS homeostasis. This finding offers fresh perspectives on the significance of plant ERF2 and key candidate genes in the molecular breeding of salt-tolerant crops.

Transposon proliferation drives genome architecture and regulatory evolution in wild and domesticated peppers

Pepper (Capsicum spp.) is a widely consumed vegetable with exceptionally large genomes in Solanaceae, yet its genomic evolutionary history remains largely unknown. Here we present 11 high-quality Capsicum genome assemblies, including two gap-free genomes, covering four wild and all five domesticated pepper species. We reconstructed the ancestral karyotype and inferred the evolutionary trajectory of peppers. The expanded and variable genome sizes were attributed to differential transposable element accumulations, which shaped 3D chromatin architecture and introduced mutations associated with traits such as fruit orientation and colour. Using a chromatin accessibility atlas of Capsicum, we highlight the influence of transposable elements on regulatory element evolution. Furthermore, by constructing a haploblock map of 124 pepper core germplasms, we uncover frequent introgressions that facilitate the formation of sweet blocky pepper and the acquisition of important traits such as resistance to pepper mild mottle virus. These findings on the genomic and functional evolution of Capsicum will benefit pepper breeding.

Revealing the sterilization impact on paprika fingerprint: Key markers identified using untargeted metabolomics by liquid chromatography-Orbitrap high-resolution mass spectrometry

Paprika (Capsicum annuum L.) is a popular spice known for its unique properties. Spices are susceptible to microbiological risks arising from harvest factors such as high moisture or environmental contamination. To ensure microbiological safety, post-harvest processing based on heat sterilization, free of chemicals and radiation, is becoming essential in the European market. This study introduces a novel metabolomics approach using ultra-high performance liquid chromatography (UHPLC) coupled with quadrupole-Orbitrap-high-resolution mass spectrometry (HRMS) to assess the sterilization impact on paprika's metabolomic composition. Sterilized and untreated samples were distinguished by OPLS-DA, achieving perfect predictability with high-quality parameters (R2Y = 0.988, Q2 = 0.904). The methodology identified 19 key markers, including fatty acids, amino acids, etc. Sterilization reduced fatty acids such as linoleic acid but increased other metabolites such as DL-malic acid and flazin. This research introduces new metabolomics strategies to ensure paprika quality and other valuable spices, focusing on unexplored sterilization processes.

A comprehensive review of capsaicin: Biosynthesis, industrial productions, processing to applications, and clinical uses

Capsaicin, the main bioactive compound in chili peppers, is widely known for its diverse pharmacological effects, including antioxidant, anti-inflammatory, and anticancer effects. Despite its therapeutic potential, the low yield of natural capsaicin and the challenges in producing it on a large-scale limit broader industrial and clinical applications. This review provides a comprehensive analysis of capsaicin's biosynthesis in plants, chemical and enzymatic synthesis methods, and recent advancements in green production technologies. In addition, innovative applications such as drug delivery systems using nanoencapsulation and micelles are being developed to improve the bioavailability and therapeutic efficacy of capsaicin. Key findings highlight the use of capsaicin in food preservation, packaging, and pharmaceutical formulations. Future research should prioritize the refinement of synthetic routes, innovative delivery technologies, and the development of sustainable industrial processes to fully exploit the therapeutic and commercial potential of capsaicin.

Drying of Red Chili Pepper (Capsicum annuum L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile

Studies were conducted focusing on the drying of chili pepper fruits (Capsicum annuum L.), cultivar Cyklon, using convective (AD), convective-microwave (AMD), vacuum (VD), and freeze-drying (FD) methods. The influence of the drying method and temperature on the kinetics of the process and selected quality attributes of the dried product were evaluated. It was demonstrated that the Midilli model best described the drying kinetics for all methods across the entire measurement range. FD and VD produced dried products with the highest brightness and the greatest value of the a* color parameter. The lowest b* color parameter was observed for the product dried using FD at 40 °C, while the highest b* value was noted for samples dried using AMD (100 W) at 60 °C. The highest carotenoid retention was achieved with the FD method at 40 °C, while the lowest carotenoid content was found in the product obtained using the AMD method (100 W) at 60 °C. The smallest losses of capsaicinoids were observed after FD drying at 40 °C, while the largest were found for AMD (100 W) at 60 °C. The analysis of chili pepper fruit extracts revealed the quantitative composition of 12 main phenolic compounds using the UHPLC-UV method. The highest polyphenol content was obtained with FD, while the lowest total polyphenol content was recorded after AD. Regardless of temperature, the total flavonoid content was highest in extracts from FD products, and the lowest flavonoid content was found after AMD at 100 W. For all drying methods analyzed, the total flavonoid content in the pepper extracts decreased with increasing temperature.

Genomic identification, characterization, and stress-induced expression profiling of glyoxalase and D-lactate dehydrogenase gene families in Capsicum annuum

BACKGROUND

Capsicum annuum, a significant agricultural and nutritional crop, faces production challenges due to its sensitivity to various abiotic stresses. Glyoxalase (GLY) and D-lactate dehydrogenase (D-LDH) enzymes play vital roles in mitigating these stresses by detoxifying the stress-induced cytotoxin, methylglyoxal (MG).

METHODS

A genome-wide study was conducted to identify and characterize glyoxalase I (GLYI), glyoxalase II (GLYII), unique glyoxalase III or DJ-1 (GLYIII), and D-LDH gene candidates in Capsicum annuum. The identified members were evaluated based on their evolutionary relationships with known orthologues, as well as their gene and protein features. Their expression patterns were examined in various tissues, developmental stages, and in response to abiotic stress conditions using RNA-seq data and qRT-PCR.

RESULTS

A total of 19 GLYI, 9 GLYII, 3 DJ-1, and 11 D-LDH members were identified, each featuring characteristic domains: glyoxalase, metallo-β-lactamase, DJ-1_PfpI, and FAD_binding_4, respectively. Phylogenetic analysis revealed distinct clades depending on functional diversification. Expression profiling demonstrated significant variability under stress conditions, underscoring their potential roles in stress modulation. Notably, gene-specific responses were observed with CaGLYI-2, CaGLYI-7, CaGLYII-6, CaDJ-1 A, and CaDLDH-1 showed upregulation under salinity, drought, oxidative, heat, and cold stresses, while downregulation were shown for CaGLYI-3, CaGLYII-1, CaDJ-1B, and CaDJ-1 C. Remarkably, CaGLYI-1 presented a unique expression pattern, upregulated against drought and salinity but downregulated under oxidative, heat, and cold stress.

CONCLUSION

The identified GLY and D-LDH gene families in Capsicum annuum exhibited differential expression patterns under different abiotic stresses. Specifically, CaGLYI-2, CaGLYI-7, CaGLYII-6, CaDJ-1 A, and CaDLDH-1 were upregulated in response to all five analyzed abiotic stressors, highlighting their critical role in stress modulation amidst climate change. This study enhances our understanding of plant stress physiology and opens new avenues for developing stress-resilient crop varieties, crucial for sustainable agriculture.

Chemical composition and antifungal activity of Capsicum pepper aqueous extracts against plant pathogens and food spoilage fungi

Capsicum pepper is a rich source of phytochemical compounds such as capsaicinoids, phenols, flavonoids, and so forth. Due to their antimicrobial and antioxidant potential all of these compounds have been assessed and used for both human and plant health benefits. Herein, three fresh varieties of Capsicum annuum (Cacho de Cabra, Bell pepper, and Hungarian Wax varieties) and one fresh and ripe variety of C. baccatum (Cristal) were evaluated. Capsaicin, dihydrocapsaicin, nordihydrocapsaicin and the phenolic content of Capsicum spp. extracts were characterised. The antifungal potential of capsaicinoids and antioxidant activities, and the ecotoxicity of each Capsicum spp. extract, using the model Galleria mellonella, were also evaluated. Phytochemical analyses showed that the Cristal and Hungarian Wax varieties presented the highest amount of capsaicin, dihydrocapsaicin, and nordihydrocapsaicin; while Bell Pepper had the highest phenol content and antioxidant activity. Capsaicinoids' standards and Capsicum spp. extracts showed fungistatic activity against the fungal strains assessed. For the fungal strains assessed, the fungistatic activities of capsaicinoids' standards were higher than those observed in Capsicum spp. extracts. The Hungarian Wax extracts inhibited slightly the growth of Aspergillus niger MUM05.11 and Fusarium oxysporum MUM16.143. Similarly, A. niger, F. oxysporum, Rhizopus arrhizus MUM16.05 and Alternaria sp. UFRO17.178 had their growth retarded by the use of Cacho de Cabra and Cristal extracts. Noticeable changes were observed in the fungal strains' morphologies, such as the presence of fragile fungal structures, pigmentation loss, variation in the reproductive structures size and the conidia number. Capsicum extracts weaken the growth of fungi, indicating their fungistatic potential. Considering the fungistatic potential and non-ecotoxicity of these extracts, it is possible to suggest their use as a tool for pest management in the agri-food sector, controlling the growth and reproduction of fungi without posing a risk to non-target biodiversity.

Genome-Wide Analysis of Fruit Color and Carotenoid Content in Capsicum Core Collection

This study investigated carotenoid content and fruit color variation in 306 pepper accessions from diverse Capsicum species. Red-fruited accessions were predominant (245 accessions), followed by orange (35) and yellow (20). Carotenoid profiles varied significantly across accessions, with capsanthin showing the highest mean concentration (239.12 μg/g), followed by β-cryptoxanthin (63.70 μg/g) and zeaxanthin (63.25 μg/g). Total carotenoid content ranged from 7.09 to 2566.67 μg/g, emphasizing the diversity within the dataset. Correlation analysis revealed complex relationships between carotenoids, with strong positive correlations observed between total carotenoids and capsanthin (r = 0.94 ***), β-cryptoxanthin (r = 0.87 ***), and zeaxanthin (r = 0.84 ***). Principal component analysis (PCA) identified two distinct carotenoid groups, accounting for 67.6% of the total variance. A genome-wide association study (GWAS) identified 91 significant single nucleotide polymorphisms (SNPs) associated with fruit color (15 SNPs) and carotenoid content (76 SNPs). These SNPs were distributed across all chromosomes, with varying numbers on each. Among individual carotenoids, α-carotene was associated with 28 SNPs, while other carotenoids showed different numbers of associated SNPs. Candidate genes encoding diverse proteins were identified near significant SNPs, potentially contributing to fruit color variation and carotenoid accumulation. These included pentatricopeptide repeat-containing proteins, mitochondrial proton/calcium exchangers, E3 ubiquitin-protein ligase SINAT2, histone-lysine N-methyltransferase, sucrose synthase, and various enzymes involved in metabolic processes. Seven SNPs exhibited pleiotropic effects on multiple carotenoids, particularly β-cryptoxanthin and capsanthin. The findings of this study provide insights into the genetic architecture of carotenoid biosynthesis and fruit color in peppers, offering valuable resources for targeted breeding programs aimed at enhancing the nutritional and sensory attributes of pepper varieties.

Negative regulation of CcPAL2 gene expression by the repressor transcription factor CcMYB4-12 modulates lignin and capsaicin biosynthesis in Capsicum chinense fruits

Peppers globally renowned for their distinctive spicy flavor, have attracted significant research attention, particularly in understanding spiciness regulation. While the activator MYB's role in spiciness regulation is well-established, the involvement of repressor MYB factors remains unexplored. This study identified the MYB4 transcription factor through RNA-seq and genome-wide analysis as being associated with spiciness. Consequently, CcMYB4-2 and CcMYB4-12 were cloned from Hainan Huangdenglong peppers, both exhibiting nuclear subcellular localization. qRT-PCR analysis revealed that CcMYB4-2/4-12 had high expression levels during the accumulation period of capsaicin, but there were differences in their peak expression levels, which may be related to the formation of pepper spiciness. Heterologous expression in Arabidopsis thaliana resulted in significantly elevated CcMYB4-2/4-12 expression levels and reduced lignin content. In CcMYB4-2 silenced plants, PAL expression remained unchanged, while PAL expression significantly increased in CcMYB4-12 silenced plants, leading to elevated lignin content and reduced capsaicin content. Yeast one-hybrid (Y1H) and dual luciferase reporter assays (DLR) demonstrated that CcMYB4-2/4-12 inhibited the transcription of CcPAL2 by binding to its promoter. Notably, CcMYB4-12 exhibited more pronounced inhibition. Therefore, it is hypothesized that CcMYB4-12 plays a pivotal role in regulating lignin and capsaicin biosynthesis. This study elucidates the molecular mechanism of MYB4 binding to the PAL promoter, providing a foundational understanding for analyzing phenylpropanoid metabolism and its diverse branches. KEY MESSAGE: Through functional verification analysis of the repressor CcMYB4, transcriptional regulation experiments revealed that CcMYB4 can bind to the CcPAL2 promoter, negatively regulating the capsaicin biosynthesis in Capsicum chinense fruits.

Research on Detection Method of Chaotian Pepper in Complex Field Environments Based on YOLOv8

The intelligent detection of chili peppers is crucial for achieving automated operations. In complex field environments, challenges such as overlapping plants, branch occlusions, and uneven lighting make detection difficult. This study conducted comparative experiments to select the optimal detection model based on YOLOv8 and further enhanced it. The model was optimized by incorporating BiFPN, LSKNet, and FasterNet modules, followed by the addition of attention and lightweight modules such as EMBC, EMSCP, DAttention, MSBlock, and Faster. Adjustments to CIoU, Inner CIoU, Inner GIoU, and inner_mpdiou loss functions and scaling factors further improved overall performance. After optimization, the YOLOv8 model achieved precision, recall, and mAP scores of 79.0%, 75.3%, and 83.2%, respectively, representing increases of 1.1, 4.3, and 1.6 percentage points over the base model. Additionally, GFLOPs were reduced by 13.6%, the model size decreased to 66.7% of the base model, and the FPS reached 301.4. This resulted in accurate and rapid detection of chili peppers in complex field environments, providing data support and experimental references for the development of intelligent picking equipment.

Fine Mapping and Candidate Gene Analysis of Two Major Quantitative Trait Loci, qFW2.1 and qFW3.1, Controlling Fruit Weight in Pepper (Capsicum annuum)

Fruit weight is an important agronomic trait in pepper production and is closely related to yield. At present, many quantitative trait loci (QTL) related to fruit weight have been found in pepper; however, the genes affecting fruit weight remain unknown. We analyzed the fruit weight-related quantitative traits in an intraspecific Capsicum annuum cross between the cultivated species blocky-type pepper, cv. Qiemen, and the bird pepper accession, "129-1" (Capsicum annuum var. glatriusculum), which was the wild progenitor of C. annuum. Using the QTL-seq combined with the linkage-based QTL mapping approach, QTL detection was performed; and two major effects of QTL related to fruit weight, qFW2.1 and qFW3.1, were identified on chromosomes 2 and 3. The qFW2.1 maximum explained 12.28% of the phenotypic variance observed in two F2 generations, with the maximum LOD value of 11.02, respectively; meanwhile, the qFW3.1 maximum explained 15.50% of the observed phenotypic variance in the two F2 generations, with the maximum LOD value of 11.36, respectively. qFW2.1 was narrowed down to the 1.22 Mb region using homozygous recombinant screening from BC2S2 and BC2S3 populations, while qFW3.1 was narrowed down to the 4.61Mb region. According to the transcriptome results, a total of 47 and 86 differentially expressed genes (DEGs) in the candidate regions of qFW2.1 and qFW3.1 were identified. Further, 19 genes were selected for a qRT-PCR analysis based on sequence difference combined with the gene annotation. Finally, Capana02g002938 and Capana02g003021 are the most likely candidate genes for qFW2.1, and Capana03g000903 may be a candidate gene for qFW3.1. Taken together, our results identified and fine-mapped two major QTL for fruit weight in pepper that will facilitate marker-assistant breeding for the manipulation of yield in pepper.

Food Additives and Evolved Methods of Detection: A Review

Food additives are essential constituents of food products in the modern world. The necessity of food processing went up rapidly as to meet requirements including, imparting desirable properties like preservation, enhancement and regulation of color and taste. The methods of identification and analysis of such substances are crucial. With the advancement of technology, a variety of techniques are emerging for this purpose which have many advantages over the existing conventional ways. This review is on different kinds of additives used in the food industry and few prominent methods for their determination ranging from conventional chromatographic techniques to the recently evolved nano-sensor techniques.

Pepper catalase: a broad analysis of its modulation during fruit ripening and by nitric oxide

Catalase is a major antioxidant enzyme located in plant peroxisomes that catalyzes the decomposition of H2O2. Based on our previous transcriptomic (RNA-Seq) and proteomic (iTRAQ) data at different stages of pepper (Capsicum annuum L.) fruit ripening and after exposure to nitric oxide (NO) enriched atmosphere, a broad analysis has allowed us to characterize the functioning of this enzyme. Three genes were identified, and their expression was differentially modulated during ripening and by NO gas treatment. A dissimilar behavior was observed in the protein expression of the encoded protein catalases (CaCat1-CaCat3). Total catalase activity was down-regulated by 50% in ripe (red) fruits concerning immature green fruits. This was corroborated by non-denaturing polyacrylamide gel electrophoresis, where only a single catalase isozyme was identified. In vitro analyses of the recombinant CaCat3 protein exposed to peroxynitrite (ONOO-) confirmed, by immunoblot assay, that catalase underwent a nitration process. Mass spectrometric analysis identified that Tyr348 and Tyr360 were nitrated by ONOO-, occurring near the active center of catalase. The data indicate the complex regulation at gene and protein levels of catalase during the ripening of pepper fruits, with activity significantly down-regulated in ripe fruits. Nitration seems to play a key role in this down-regulation, favoring an increase in H2O2 content during ripening. This pattern can be reversed by the exogenous NO application. While plant catalases are generally reported to be tetrameric, the analysis of the protein structure supports that pepper catalase has a favored quaternary homodimer nature. Taken together, data show that pepper catalase is down-regulated during fruit ripening, becoming a target of tyrosine nitration, which provokes its inhibition.

Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products

Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as berbere, which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor shiro and other stews, as well as different forms of condiments. The aim of this study was to measure the phytochemical content of raw spices (black cumin, garlic, ginger, and cardamom) and control hot red pepper (HRP), as well as the raw and cooked experimental and commercial spicy hot red pepper products. The samples were analyzed for phytochemical content using a spectrophotometer. Compared to raw experimental spicy hot red pepper, raw spices, and HRP, raw commercial spicy hot red pepper exhibited the highest bioactive phytochemicals. The cooked commercial spicy hot red pepper or sauté had the highest total flavonoid content (TFC) and total carotenoid content (TCC). Similarly, cooked experimental spicy hot red pepper contained the highest levels of total phenolic content (TPC) and β-carotene. With r values ranging from 0.24 to 0.65, the TPC and TFC of raw spices were correlated with antioxidant activity. There was a significant correlation between TCC and 2,2-diphenyl-1-picrylhydrazyl (DPPH) (r = .71), 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (r = .95), and ferric ion reducing antioxidant power (FRAP) (r = .76), as well as between β-carotene and DPPH (r = .69), FRAP (r = .69), and ferrous ion chelating activity (FICA) (r = .78). This study verified that raw spices and their mix with hot red pepper are good sources of bioactive phytochemicals with radicals scavenging abilities in Ethiopian diets.

Effect of packaging materials and storage duration on the functional quality of red hot peppers (Capsicum annum L.) pods

The preservation of the functional quality of red pepper requires appropriate packaging materials, storage duration, and condition. This study evaluated the effect of the packaging materials and the storage duration on the functional quality of the red hot pepper pod for ten months at ambient storage temperature (25±2 °C) in four packaging materials: Jute sacks, Fertilizer Liner Sheet (FLS), Fertilizer Woven Polypropylene + Liner Sheet (FWPP + LS), and PICS bags (Purdue Improved Crop Storage) using two-factor factorial designs. The samples were analyzed at two-month intervals for water activity (aw, extractable color, total phenolic compounds, pungency index and oleoresin content. Except for aw, other functional qualities of red hot pepper degrade with advanced storage in all packaging materials. At the end of storage, the maximum values of aw (0.76) and the minimum values of aw (0.38) were recorded in jute sacks and PICS bags. Extractable color (ASTA units) decreased from 225.42 to 133.11, 228.71-139.09, 274.29-171, and 288.91-218.98 in jute bags, FLS, FWPP + LS, and PICS bags, respectively. Phenolic compounds (GAE mg/g dry samples) degraded from 2.32 to 1.02, 2.33-1.37, 2.4-1.35, and 2.59-1.85 in jute bags, FLS, FWPP + LS and PICS bags, respectively. The pungency index (Abs/g dry samples) of the samples changed from 4.55 to 2.56, 5.49-4.00, 5.00-3.49, and 4.74-2.72 in jute bags, FLS, FWPP + LS, and PICS bags, respectively. The oleoresin content (%) decreased from 12.88 to 7.18, 12.92-7.78, 13.19-8.45 and 13.58-9.88 in jute sacks, FLS, FWPP + LS and PICS bags, respectively. The study revealed that the PICS bags retained the highest functional qualities compared to other packaging materials.

Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper (Capsicum annuum L.) varieties

The effects of constant and variable temperature hot-air drying methods on drying time, colors, nutrients, and volatile compounds of three chili pepper varieties were investigated in this study. Overall, the variable temperature drying could facilitate the removal of water, preserve surface color, and reduce the loss of total sugar, total acid, fat and capsaicin contents. Electronic-nose (E-nose) and gas chromatography-ion mobility spectroscopy (GC-IMS) analyses found that aldehydes, ketones, alcohols and esters contributed to the aroma of chili peppers. The drying process led to an increase in acids, furans and sulfides contents, while decreasing alcohols, esters and olefins levels. In addition, the three chili pepper varieties displayed distinct physical characteristics, drying times, chromatic values, nutrients levels and volatile profiles during dehydration. This study suggests variable temperature drying is a practical approach to reduce drying time, save costs, and maintain the commercial appeal of chili peppers.

Persulfidome of Sweet Pepper Fruits during Ripening: The Case Study of Leucine Aminopeptidase That Is Positively Modulated by H2S

Protein persulfidation is a thiol-based oxidative posttranslational modification (oxiPTM) that involves the modification of susceptible cysteine thiol groups present in peptides and proteins through hydrogen sulfide (H2S), thus affecting their function. Using sweet pepper (Capsicum annuum L.) fruits as a model material at different stages of ripening (immature green and ripe red), endogenous persulfidated proteins (persulfidome) were labeled using the dimedone switch method and identified using liquid chromatography and mass spectrometry analysis (LC-MS/MS). A total of 891 persulfidated proteins were found in pepper fruits, either immature green or ripe red. Among these, 370 proteins were exclusively present in green pepper, 237 proteins were exclusively present in red pepper, and 284 proteins were shared between both stages of ripening. A comparative analysis of the pepper persulfidome with that described in Arabidopsis leaves allowed the identification of 25% of common proteins. Among these proteins, glutathione reductase (GR) and leucine aminopeptidase (LAP) were selected to evaluate the effect of persulfidation using an in vitro approach. GR activity was unaffected, whereas LAP activity increased by 3-fold after persulfidation. Furthermore, this effect was reverted through treatment with dithiothreitol (DTT). To our knowledge, this is the first persulfidome described in fruits, which opens new avenues to study H2S metabolism. Additionally, the results obtained lead us to hypothesize that LAP could be involved in glutathione (GSH) recycling in pepper fruits.

Co-Microencapsulation of Cushuro (Nostoc sphaericum) Polysaccharide with Sacha Inchi Oil (Plukenetia huayllabambana) and Natural Antioxidant Extracts

Cushuro (Nostoc sphaericum) polysaccharide was used to co-microencapsulate sacha inchi oil, natural antioxidant extracts from the oleoresin of charapita chili peppers (Capsicum frutescens L.) and grape orujo (Vitis vinifera L.). Encapsulation efficiency, moisture, particle size, morphology, oxidative stability, shelf-life, solubility, essential fatty acid profile, sterol content and antioxidant capacity were evaluated. The formulations with grape orujo extract showed higher oxidative stability (4908 ± 184 h), antioxidant capacity (4835.33 ± 40.02 µg Trolox/g ms), higher phenolic contents (960.11 ± 53.59 µg AGE/g ms) and a smaller particle size (7.55 µm) than the other formulations, as well as good solubility and a low moisture content. Therefore, grape orujo extracts can be used as natural antioxidants. The fatty acid composition (ω-3) remained quite stable in all the formulations carried out, which also occurred for sterols and tocopherols. In combination with gum arabic, grape orujo extract offered oxidative protection to sacha inchi oil during the first week of storage.

Effect of paprika extracts on growth performance, haemolymph chemistry, intestinal microbiota and antioxidant enzyme activities of white-leg shrimp (Litopenaeus vannamei)

This study aims to evaluate the effects of paprika extract on the survival rate, growth performance and stimulation of the innate immune system of Litopenaeus vannamei. In this experiment, 240 healthy shrimp (3.22 ± 0.12 g) were randomly divided into four groups. The shrimp were fed diets with different concentrations of paprika oil extracts (0%, 0.5%, 1% and 2%) for 8 weeks. The results showed that growth performance, urea, uric acid, creatinine, cholesterol levels, aspartate aminotransferase and alkaline phosphatase activities were not significantly affected by adding paprika extract to the shrimp diet (p > 0.05). Diets containing 1% and 0.5% paprika extract showed the highest levels of total protein and triglyceride, respectively (p < 0.05). There was a significant decrease in haemolymph glucose concentration in shrimp-fed diets containing 1% and 2% paprika extract (p < 0.05). Moreover, a diet containing 0.5% paprika extract resulted in the highest levels of total heamocyte count, hyaline cells and large-granular cells in shrimp (p < 0.05). Higher catalase and superoxide dismutase activities were also exhibited in the paprika groups (p < 0.05). Vibrio sp. bacteria were not significantly reduced by paprika extract in the intestines of L. vannamei (p > 0.05). A significant decrease in heterotrophic bacteria was observed with increasing extract concentrations (p < 0.05). The shrimp culture industry can utilize paprika extract as a cost-effective, efficient and environmentally friendly immune stimulant at a concentration of 0.5%.

Piquin chili, a wild spice: natural variation in nutraceutical contents

The piquin chili is a wild spice widely consumed from the South United States to Central America and stands out as a source of flavonoids, essential metabolites with antioxidant properties. The concentrations of flavonoids, carotenoids, and capsaicinoids vary according to regions, maturity stages, and ripening processes. These compounds, which are known for their health benefits and industrial applications, highlight the importance of identifying ideal environmental conditions for collecting fruits with the highest contents. Comprehensive studies of the piquin chili are essential for understanding its properties for the benefit of consumers. This approach fortifies trade, contributes to resource conservation, and advances cultivated chili production.

Preparation of a capsaicinoids broad spectrum antibody and its application in non-enzyme immunoassay based on DMSNs@PDA@Pt

Capsaicinoids (CPCs) is a special ingredient with pungent smell in condiments, which can also be used as an exogenetic marker for kitchen waste oil. Development of immunoassay for CPCs remains a challenging due to relatively difficult preparation of the broad-spectrum antibody (Ab). In this work, a broad-spectrum polyclonal antibody (pAb) which can simultaneously recognize capsaicin (CPC), dihydrocapsaicin (DCPC), nordihydrocapsaicin (NDCPC), and N-vanillylnonanamide (N-V) is produced, and a non-enzyme immunoassay (NISA) based on this Ab, dendritic mesoporous silica nanomaterials (DMSNs), polydopamine (PDA), and high catalytic efficiency of Pt nanoparticles to prepare signal probe (DMSNs@PDA@Pt) is established. Here, the limit of detection (LOD) of NISA for CPC is as low as 0.04 μg L-1. It is worth mentioning that the LOD of the proposed NISA is at least 23 times lower than that of traditional enzyme-linked immunosorbent assay (ELISA) based on horseradish peroxidase (HRP). Moreover, the proposed NISA is applied to detect CPCs in edible oil samples, the result has good consistency with that of ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The proposed NISA based on DMSN@PDA@Pt and broad-spectrum Ab is an ideal tool for highly effective screening CPCs for kitchen waste oil abuse surveillance.

Optimizing the manure substitution rate based on phosphorus fertilizer to enhance soil phosphorus turnover and root uptake in pepper (Capsicum)

Introduction

In contemporary agriculture, the substitution of manure for chemical fertilizer based on phosphorus (P) input in vegetable production has led to a significant reduction in P fertilizer application rates, while, the effect of manure substitution rates on soil P transformation and uptake by root remain unclear.

Methods

This research conducts a pot experiment with varying manure substitution rates (0%, 10%, 20%, 30%, 40%, 50%, 75% and 100%) based on P nutrient content to elucidate the mechanisms through which manure substitution affects P uptake in pepper.

Results and discussion

The result showed that shoot and root biomass of pepper gradually increased as manure substitution rate from 10% to 40%, and then gradually decreased with further increases in the substitution rate. Soil alkaline phosphatase activity and arbuscular mycorrhizal (AM) colonization gradually increased with manure substitution rates improvement. Specifically, when the substitution rate reached 30%-40%, the alkaline phosphatase activity increased by 24.5%-33.8% compared to the fertilizer treatment. In contrast, phytase activity and the relative expression of phosphate transporter protein genes in the root system was declined after peaking at 30% manure substitution. Additionally, soil available P remained moderate under 30%-40% substitution rate, which was reduced by 8.6%-10.2% compared to that in chemical fertilizer treatment, while microbial biomass P was comparable. In the current study, soil labile P similar to or even higher than that in chemical fertilizer treatment when the substitution rate was ≤40%. Correlation heatmaps demonstrated a significant and positive relationship between soil available P and factors related to labile P and moderately labile P.

Conclusion

This finding suggested that substituting 30%-40% of chemical P with manure can effectively enhance root length, AM colonization, soil enzyme activity, soil labile P, and consequently improve P uptake in pepper. These findings provide valuable insights for future organic agricultural practices that prioritize P supply, aiming to standardize organic P management in farmland and achieve high crop yields and maintain soil health.

Comparative metabolomics reveals complex metabolic shifts associated with nitrogen-induced color development in mature pepper fruit

Pigments derived from red pepper fruits are widely used in food and cosmetics as natural colorants. Nitrogen (N) is a key nutrient affecting plant growth and metabolism; however, its regulation of color-related metabolites in pepper fruit has not been fully elucidated. This study analyzed the effects of N supply (0, 250, and 400 kg N ha-1) on the growth, fruit skin color, and targeted and non-target secondary metabolites of field-grown pepper fruits at the mature red stage. Overall, 16 carotenoids were detected, of which capsanthin, zeaxanthin, and capsorubin were the dominant ones. N application at 250 kg ha-1 dramatically increased contents of red pigment capsanthin, yellow-orange zeaxanthin and β-carotene, with optimum fruit yield. A total of 290 secondary metabolites were detected and identified. The relative content of most flavonoids and phenolic acids was decreased with increasing N supply. Correlation analysis showed that color parameters were highly correlated with N application rates, carotenoids, flavonoids, phenolic acids, lignans, and coumarins. Collectively, N promoted carotenoid biosynthesis but downregulated phenylpropanoid and flavonoid biosynthesis, which together determined the spectrum of red color expression in pepper fruit. Our results provide a better understanding of the impact of N nutrition on pepper fruit color formation and related physiology, and identification of target metabolites for enhancement of nutritional quality and consumer appeal.

A Study of Resistome in Mexican Chili Powder as a Public Health Risk Factor

Chili powder is an important condiment around the world. However, according to various reports, the presence of pathogenic microorganisms could present a public health risk factor during its consumption. Therefore, microbiological quality assessment is required to understand key microbial functional traits, such as antibiotic resistance genes (ARGs). In this study, metagenomic next-generation sequencing (mNGS) and bioinformatics analysis were used to characterize the comprehensive profiles of the bacterial community and antibiotic resistance genes (ARGs) in 15 chili powder samples from different regions of Mexico. The initial bacterial load showed aerobic mesophilic bacteria (AMB) ranging between 6 × 103 and 7 × 108 CFU/g, sporulated mesophilic bacteria (SMB) from 4.3 × 103 to 2 × 109 CFU/g, and enterobacteria (En) from <100 to 2.3 × 106 CFU/g. The most representative families in the samples were Bacillaceae and Enterobacteriaceae, in which 18 potential pathogen-associated species were detected. In total, the resistome profile in the chili powder contained 68 unique genes, which conferred antibiotic resistance distributed in 13 different classes. Among the main classes of antibiotic resistance genes with a high abundance in almost all the samples were those related to multidrug, tetracycline, beta-lactam, aminoglycoside, and phenicol resistance. Our findings reveal the utility of mNGS in elucidating microbiological quality in chili powder to reduce the public health risks and the spread of potential pathogens with antibiotic resistance mechanisms.

Evaluating the physiological responses and identifying stress tolerance of Akabare chili landraces to individual and combined drought and heat stresses

Abstract. Akabare chili (Capsicum annuum) contributes to Nepalese rural livelihoods but suffers from low productivity due to various abiotic stresses including drought and heat. This study aimed to assess the physiological responses of Akabare chili landraces to heat and drought stress, individually and together, and to identify stress-tolerant genotypes in the early vegetative stage. Selected eight Akabare chili landraces and chili variety 'Jwala' were subjected to control (30/22 °C day/night) and heat stress (40/32 °C) conditions with irrigation, and drought stress (30/22 °C) and combined drought-heat stress conditions without irrigation for 7 days, followed by a 5-day recovery under control condition. Stress-tolerant landraces showed better performance compared to sensitive ones in terms of efficacy of PS II (Fv/Fm), transpiration rate (E), net photosynthetic rate (PN), stomatal conductance (gs), leaf temperature depression, water use efficiency (WUE) and the ratio of stomata pore area to stomata area under stress conditions, resulting in improved biomass. Although all genotypes performed statistically similar under control conditions, their responses Fv/Fm, PN, E, gs and WUE were significantly reduced under thermal stress, further reduced under drought stress, and severely declined under the combination of both. Total biomass exhibited a 57.48 % reduction due to combined stress, followed by drought (37.8 %) and heat (21.4 %) compared to the control. Among the landraces, C44 showed the most significant gain in biomass (35 %), followed by DKT77 (33.48 %), while the lowest gain percentage was observed for C64C and PPR77 during the recovery phase (29 %). The tolerant landraces also showed a higher percentage of leaf cooling, chlorophyll content and leaf relative water content with fewer stomata but broader openings of pores. The study identifies potential stress-tolerant Akabare chili landraces and discusses the stress-tolerant physiological mechanisms to develop resilient crop varieties in changing climates.

Quantum mechanical assessment on the optical properties of capsanthin conformers

As optical properties, the ultraviolet-visible (UV-Vis) absorption spectra of capsanthin-based red natural dye are a decisive parameter for their usage in various applications. Thus, accurately predicting the maximum UV-Vis wavelength (λ max ) values is critical in designing dye-conjugated material. Extensive metadynamics simulations were carried out to generate capsanthin conformers at various levels of the extended tight-binding method. Benchmarking the time-dependent density-functional theory (TD-DFT) methods help understand the results of a particular functional and allows a comparison between results obtained with different functional. The long-range correction (LC) scheme in LC-TD-DFT-D4/ωB97X/def2-SVP has been found to reproduce the experimentalλ max , and exhibited the effect of conformational changes to the calculated wavelengths. On the other hand, an inexpensive yet efficient LC-TD-DFTB method reproduced the experimentalλ max insensitive to conformational changes.

One-Step Reverse-Transcription Recombinase-Aided Amplification CRISPR/Cas12a-Based Lateral Flow Assay for Fast Field Screening and Accurate Differentiation of Four Major Tobamoviruses Infecting Tomato and Pepper

Several tobamoviruses cause substantial economic losses to tomato and pepper crops globally, especially the pepper mild mosaic virus (PMMoV), tomato brown rugose fruit virus (ToBRFV), tomato mosaic virus (ToMV), and tomato mottle mosaic virus (ToMMV). A fast and accurate detection method is essential for virus identification. An all-in-one reaction method combining a one-step reverse-transcription recombinase-aided amplification (RT-RAA) and CRISPR/Cas12a-based lateral flow assay in one mixture was developed to rapidly screen and accurately differentiate among these four tobamoviruses for field detection in tomato and pepper plants. With a generic RT-RAA primer set and a mix of four specific crRNAs, along with a portable metal incubator and the use of a crude extraction method, this method screened for PMMoV, ToBRFV, ToMV, and ToMMV concurrently in less than 1 h, enabling field workers to take action immediately. The accurate differentiation of these four viruses could be achieved by later adding a single specific crRNA.

Fate of Amadori compounds in processing and digestion of multi-ingredients tomato based sauces and their effect on other microconstituents

Amadori compounds (ACs), the first stable products of Maillard reaction, are detected in various products of fruits and vegetables, and show an antioxidant activity which can be related to beneficial effects in human health. In order to optimize the nutritional quality of a multi-ingredient tomato sauce (tomato puree - onion - olive oil - dried pepper), the fate of ACs during processing (drying, heating) and gastrointestinal digestion of a model meal was assessed as well as that of other microconstituents, i.e. carotenoids, phenolic compounds and capsaicinoids. The drying at 50 °C of fresh pepper induced the formation and accumulation of ACs after 6 days. During the heat treatment by microwave of multi-ingredient tomato sauce, Maillard reaction occurs in presence of dried pepper and the content in ACs in the tomato-based sauces increased (+33% to + 53%) depending of quantities of dried pepper added. The bioaccessibility of total ACs was 24-31% in duodenal phase and 18-22% in jejunal phase. Individual ACs have shown variable bioaccessibility, e.g. very high for Fru-Arg (50.8% to 71.3%), and very low for Fru-Met (1.8% to 2.2%). The kinetic monitoring of ACs in digestion medium showed that ACs are not stable (-46% in gastric phase, -49 % in intestinal phase) which indicated their potential degradation in the digestive tract. The presence of ACs in the multi-ingredients tomato sauces had no effect on the content of the other bioactive compounds monitored in the study and even promoted the bioaccessibility of total lycopene (+30%) but decreased the bioaccessibility of total phenolic compounds.

Stabilization of capsanthin in physically-connected hydrogels: Rheology property, self-recovering performance and syringe/screw-3D printing

This work presented a facile way of stabilizing capsanthin by physically-connected soft hydrogels via utilizing specially-structured polysaccharides, and investigated rheological properties, self-recovering mechanism and 3D printability. The functionalized hydrogels demonstrated excellent color quality including redness, yellowness index and hue with great storage stability and visual perception. The soft hydrogels fabricated with properly sequenced polyglyceryl fatty acid esters, β-cyclodextrin, chitosan, and low-content capsanthin possessed outstanding extrudability, appropriate yield stress, reasonable mechanical strength, rational elasticity and structure sustainability. Furthermore, the self-recovering properties based on hydrogen bonds, host-guest interactions and electrostatic interactions were revealed and verified by structural, zeta potential, micro-morphological, zeta potential, thixotropic, creep-recovery, and macroscopic/microscopic characterizations. Along with excellent antioxidant performance, the subsequent 3D printing onto bread with complex models elucidated the high geometry accuracy and great sensory characters. The sequenced physically-connected hydrogels incorporated with capsanthin can provide new insights on stabilizing hydrophobic biomaterials and developing the 3D printed exquisite, innovative food.

Are We Ready to Recommend Capsaicin for Disorders Other Than Neuropathic Pain?

Capsaicin, a lipophilic, volatile compound, is responsible for the pungent properties of chili peppers. In recent years, a significant increase in investigations into its properties has allowed the production of new formulations and the development of tools with biotechnological, diagnostic, and potential therapeutic applications. Most of these studies show beneficial effects, improving antioxidant and anti-inflammatory status, inducing thermogenesis, and reducing white adipose tissue. Other mechanisms, including reducing food intake and improving intestinal dysbiosis, are also described. In this way, the possible clinical application of such compound is expanding every year. This opinion article aims to provide a synthesis of recent findings regarding the mechanisms by which capsaicin participates in the control of non-communicable diseases such as obesity, diabetes, and dyslipidemia.

Characterization of Spray-Dried Microcapsules of Paprika Oleoresin Induced by Ultrasound and High-Pressure Homogenization: Physicochemical Properties and Storage Stability

As an indispensable process in the microencapsulation of active substances, emulsion preparation has a significant impact on microencapsulated products. In this study, five primary emulsions of paprika oleoresin (PO, the natural colourant extracted from the fruit peel of Capsicum annuum L.) with different particle sizes (255-901.7 nm) were prepared using three industrialized pulverization-inducing techniques (stirring, ultrasound induction, and high-pressure homogenization). Subsequently, the PO emulsion was microencapsulated via spray drying. The effects of the different induction methods on the physicochemical properties, digestive behaviour, antioxidant activity, and storage stability of PO microencapsulated powder were investigated. The results showed that ultrasound and high-pressure homogenization induction could improve the encapsulation efficiency, solubility, and rehydration capacity of the microcapsules. In vitro digestion studies showed that ultrasound and high-pressure homogenization induction significantly increased the apparent solubility and dissolution of the microcapsules. High-pressure homogenization induction significantly improved the antioxidant capacity of the microcapsules, while high-intensity ultrasound (600 W) induction slowed down the degradation of the microcapsule fats and oils under short-term UV and long-term natural light exposure. Our study showed that ultrasound and high-pressure homogenization equipment could successfully be used to prepare emulsions containing nanoscale capsicum oil resin particles, improve their functional properties, and enhance the oral bioavailability of this bioactive product.

Spices as Sustainable Food Preservatives: A Comprehensive Review of Their Antimicrobial Potential

Throughout history, spices have been employed for their pharmaceutical attributes and as a culinary enhancement. The food industry widely employs artificial preservatives to retard the deterioration induced by microbial proliferation, enzymatic processes, and oxidative reactions. Nevertheless, the utilization of these synthetic preservatives in food products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. These risks encompass a spectrum of adverse effects, including but not limited to gastrointestinal disorders, the disruption of gut microbiota, allergic reactions, respiratory complications, and concerns regarding their carcinogenic properties. Consequently, consumers are displaying an increasing reluctance to purchase preserved food items that contain such additives. Spices, known for their antimicrobial value, are investigated for their potential as food preservatives. The review assesses 25 spice types for their inherent antimicrobial properties and their applicability in inhibiting various foodborne microorganisms and suggests further future investigations regarding their use as possible natural food preservatives that could offer safer, more sustainable methods for extending shelf life. Future research should delve deeper into the use of natural antimicrobials, such as spices, to not only replace synthetic preservatives but also optimize their application in food safety and shelf-life extension. Moreover, there is a need for continuous innovation in encapsulation technologies for antimicrobial agents. Developing cost-effective and efficient methods, along with scaling up production processes, will be crucial to competing with traditional antimicrobial options in terms of both efficacy and affordability.

Improvement of the optical, photocatalytic and antibacterial properties of ZnO semiconductor nanoparticles using different pepper aqueous extracts

Peppers are fruits that grow on plants of the genus Capsicum and are popular for their use in gastronomy as a condiment and for their anti-inflammatory and anti-cancer properties due to their phytocompounds such as flavonoids, polyphenols, or alkaloids. Semiconductor zinc oxide (ZnO) nanoparticles (NPs) were synthesized using a green approach employing natural aqueous extracts of several varieties of peppers (jalapeño, morita, and ghost). The obtained NPs were characterized by different techniques, and their photocatalytic and antibacterial activity was studied. The signal at 620 cm-1 in the FTIR spectra belonging to the Zn-O bond, the appearance of the main peaks of a hexagonal wurtzite structure in the XRD pattern, and the characteristic signals in the UV-Vis spectra confirm the correct formation of ZnO NPs. The photocatalytic activity was analyzed against Methylene Blue (MB), Rhodamine B (RB), and Methyl Orange (MO) under UV and sunlight. All syntheses were able to degrade more than 93% of the pollutants under UV light. Antibacterial assays were performed against gram-positive and gram-negative bacteria. All syntheses exhibited antibacterial activity against all bacteria and maximum growth inhibition against Bacillus subtilis. The prominent results demonstrate that natural aqueous extracts obtained from peppers can be used to synthesize ZnO NPs with photocatalytic and biomedical applications.

Peppers and their constituents against obesity

Phytotherapy can be an efficient tool for prevention and treatment of disorders including obesity. The purpose of this narrative review is to summarize the available knowledge concerning the positive effects of peppers (Capsicum spp.) and their alkaloid capsaicin on human health, in particular on fat and obesity. Search for literature was performed in Medline/Pubmed, Web of Science and SCOPUS databases between the year 2000 and 2023. Words used to search were pepper, Capsicum, capsaicin, review, obesity, fat, weight loss and mechanisms. The available data demonstrate that both pepper extract and capsaicin can positively influence human health and treat several disorders. Moreover, they can reduce fat storage affecting brain centres responsible for the sensation of hunger, nutrient uptake by gastrointestinal tract, state of adipocytes, increase in carbohydrate and fat oxidation, metabolism and thermogenesis and other mechanisms. Therefore, despite some possible limitations, these substances could be useful for treatment of obesity.

Effects of Reduced Phosphate Fertilizer and Increased Trichoderma Application on the Growth, Yield, and Quality of Pepper

Phosphorus utilization by crop plants is often limited, thereby resulting in large accumulations of residual phosphorus fertilizer in the soil. Trichoderma fungi function as natural decomposition agents that can contribute to increasing decomposition and promoting nutrient absorption in plants. In this study, we developed a novel fertilizer application strategy that reduces phosphate fertilizer and increases Trichoderma and examined its effects on the growth, nutrient absorption, and fruit quality of pepper (Capsicum annuum L.). We compared the efficacies of eight treatments: P100 = standard dose application of phosphorus fertilizer; P85 = 85% dose; P70 = 70% dose; P0 = no phosphorus fertilizer; and the TP100, TP85, TP70, and TP0 treatments, in which a Trichoderma mixture was added to the P100, P85, P70, and P0 treatments, respectively. The combined fertilizer application strategy stimulated plant growth, increased chlorophyll content, improved yield, and enhanced nutrient absorption. Additionally, the strategy improved pepper fruit quality by increasing the contents of soluble proteins, soluble sugars, vitamin C, capsaicin, and capsanthin. A comprehensive analysis indicated that the TP85 treatment was the optimal fertilization regime for pepper. This study provides a novel fertilizer application strategy for pepper that not only ensures good plant growth but also protects soil health.

Identification and expression characteristics of NLP (NIN-like protein) gene family in pepper (Capsicum annuum L.)

BACKGROUND

Pepper (Capsicum annum L.) is the main crop in the vegetable industry. The growth and development of peppers are regulated by nitrate, but there is limited research on the molecular mechanisms of nitrate absorption and assimilation in peppers. A plant specific transcription factor NLP plays an important role in nitrate signal transduction.

METHODS AND RESULTS

In this study, a total of 7 NLP members were identified based on pepper genome data. Two nitrogen transport elements (GCN4) were found in the CaNLP5 promoter. In the phylogenetic tree, CaNLP members are divided into three branches, with pepper NLP and tomato NLP having the closest genetic relationship. The expression levels of CaNLP1, CaNLP3, and CaNLP4 are relatively high in the roots, stems, and leaves. The expression level of CaNLP7 gene is relatively high during the 5-7 days of pepper fruit color transformation. After various non-Biotic stress and hormone treatments, the expression of CaNLP1 was at a high level. The expression of CaNLP3 and CaNLP4 was down regulated in leaves, but up regulated in roots. Under conditions of nitrogen deficiency and sufficient nitrate, the expression patterns of NLP genes in pepper leaves and roots were determined.

CONCLUSION

These results provide important insights into the multiple functions of CaNLPs in regulating nitrate absorption and transport.

Recent advances in analysis of capsaicin and its effects on metabolic pathways by mass spectrometry

Capsaicin is the main food active component in Capsicum that has gained considerable attention due to its broad biological activities, including antioxidation, anti-inflammation, anti-tumor, weight regulation, cardiac protection, anti-calculi, and diurnal-circadian regulation. The potent biological effects of capsaicin are intimately related to metabolic pathways such as lipid metabolism, energy metabolism, and antioxidant stress. Mass spectrometry (MS) has emerged as an effective tool for deciphering the mechanisms underlying capsaicin metabolism and its biological impacts. However, it remains challenging to accurately identify and quantify capsaicin and its self-metabolites in complex food and biological samples, and to integrate multi-omics data generated from MS. In this work, we summarized recent advances in the detection of capsaicin and its self-metabolites using MS and discussed the relevant MS-based studies of metabolic pathways. Furthermore, we discussed current issues and future directions in this field. In-depth studies of capsaicin metabolism and its physiological functions based on MS is anticipated to yield new insights and methods for preventing and treating a wide range of diseases.

Pepper Fruit Extracts Show Anti-Proliferative Activity against Tumor Cells Altering Their NADPH-Generating Dehydrogenase and Catalase Profiles

Cancer is considered one of the main causes of human death worldwide, being characterized by an alteration of the oxidative metabolism. Many natural compounds from plant origin with anti-tumor attributes have been described. Among them, capsaicin, which is the molecule responsible for the pungency in hot pepper fruits, has been reported to show antioxidant, anti-inflammatory, and analgesic activities, as well as anti-proliferative properties against cancer. Thus, in this work, the potential anti-proliferative activity of pepper (Capsicum annuum L.) fruits from diverse varieties with different capsaicin contents (California < Piquillo < Padrón < Alegría riojana) against several tumor cell lines (lung, melanoma, hepatoma, colon, breast, pancreas, and prostate) has been investigated. The results showed that the capsaicin content in pepper fruits did not correspond with their anti-proliferative activity against tumor cell lines. By contrast, the greatest activity was promoted by the pepper tissues which contained the lowest capsaicin amount. This indicates that other compounds different from capsaicin have this anti-tumor potentiality in pepper fruits. Based on this, green fruits from the Alegría riojana variety, which has negligible capsaicin levels, was used to study the effect on the oxidative and redox metabolism of tumor cell lines from liver (Hep-G2) and pancreas (MIA PaCa-2). Different parameters from both lines treated with crude pepper fruit extracts were determined including protein nitration and protein S-nitrosation (two post-translational modifications (PTMs) promoted by nitric oxide), the antioxidant capacity, as well as the activity of the antioxidant enzymes superoxide dismutase (SOD), catalase, and glutathione peroxidase (GPX), among others. In addition, the activity of the NADPH-generating enzymes glucose-6-phosphate dehydrogenase (G6PDH), 6-phosphogluconate dehydrogenase (6PGDH), and NADP-isocitrate dehydrogenase (NADP-ICDH) was followed. Our data revealed that the treatment of both cell lines with pepper fruit extracts altered their antioxidant capacity, enhanced their catalase activity, and considerably reduced the activity of the NADPH-generating enzymes. As a consequence, less H₂O₂ and NADPH seem to be available to cells, thus avoiding cell proliferation and possibly triggering cell death in both cell lines.

Carotenoids and Fatty Acids Obtained from Paprika Capsicum annuum by Supercritical Carbon Dioxide and Ethanol as Co-Extractant

Paprika Capsicum annuum L. contains useful molecules such as carotenoids and polyunsaturated fatty acids, which are considered high-value functional and health ingredients. To obtain these compounds, paprika was extracted using different methods (Soxhlet, SC-CO_2, and SC-CO₂ with co-extractant) and at different parameters. The results showed that the carotenoid content decreased with the addition of the co-extractant while the fatty acid content and yield increased. It was found that the highest carotenoid content (capsanthin > β-carotene > capsorubin > zeaxanthin > β-cryptoxanthin > violaxanthin) was obtained at 50 °C/45 MPa for SC-CO₂ extraction. Paprika extract rich in polyunsaturated fatty acids (linoleic, oleic, and α-linolenic acid) was obtained at 40 °C/25 MPa for SC-CO₂ with co-extractant. The PUFA/SFA ratios for paprika extract were in agreement with the recommendations of nutritional guidelines. The use of SC-CO₂ for the extraction of Capsicum annuum allowed us to obtain a high-quality, rich in carotenoids and polyunsaturated fatty acids, extract that can be used as a substrate in the industry.

Capsicum chinense var. BRS Moema: chemical characterization by HPLC-ESI-MS/MS and antiproliferative screening

Capsiate and phenolics present in the free, esterified, glycosylated, and insoluble-bound forms of BRS Moema peppers were characterized and quantified using UHPLC-ESI-MS/MS. Additionally, the in vitro antiproliferative activity of BRS Moema extract was evaluated. The peppers showed considerable quantities of capsiate and phenolic compounds. Esterified phenolics were the main fraction, followed by the insoluble-bound fraction, indicating that relying solely on the extraction of soluble phenolics may underestimate the total phenolic content. Among the fourteen phenolics identified in extract fractions, gallic acid was the major constituent. Phenolic fractions displayed high antioxidant capacity by TEAC and ORAC assays. Nevertheless, the correlation between phenolic compounds and antioxidant activity suggested that other bioactive or phenolic compounds may contribute to the overall phenolic compounds and antioxidant capacity of the obtained fractions. Concerning the antiproliferative activity, the extract did not exhibit any effect on cell proliferation within the evaluated concentration range. These findings indicated that BRS Moema peppers can serve as a rich source of phenolic compounds. Therefore, fully utilizing them could bring advantages to the food and pharmaceutical industries, as well as to consumers and producers.

The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition

Chili is one of the world's most widely used horticultural products. Many dishes around the world are prepared using this fruit. The chili belongs to the genus Capsicum and is part of the Solanaceae family. This fruit has essential biomolecules such as carbohydrates, dietary fiber, proteins, and lipids. In addition, chili has other compounds that may exert some biological activity (bioactivities). Recently, many studies have demonstrated the biological activity of phenolic compounds, carotenoids, and capsaicinoids in different varieties of chili. Among all these bioactive compounds, polyphenols are one of the most studied. The main bioactivities attributed to polyphenols are antioxidant, antimicrobial, antihyperglycemic, anti-inflammatory, and antihypertensive. This review describes the data from in vivo and in vitro bioactivities attributed to polyphenols and capsaicinoids of the different chili products. Such data help formulate functional foods or food ingredients.

LC-MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper (Capsicum annuum cv. Piquillo)

Pepper constitutes an important source of (poly)phenols, mainly flavonoids. Nevertheless, heat treatments applied prior to consumption may have an impact on these antioxidants, and thus may also affect their potential bioactivity. In this study, the effect of industrial and culinary treatments on the total and individual (poly)phenolic content of Piquillo pepper (Capsicum annuum cv. Piquillo) was thoroughly evaluated by high-performance liquid chromatography coupled to tandem mass spectrometry. A total of 40 (poly)phenols were identified and quantified in raw pepper. Flavonoids (10 flavonols, 15 flavones, and 2 flavanones) were the major compounds identified (62.6%). Among the 13 phenolic acids identified in raw samples, cinnamic acids were the most representative. High temperatures applied and subsequent peeling during industrial grilling drastically decreased the total (poly)phenolic content from 2736.34 to 1099.38 μg/g dm (59.8% reduction). In particular, flavonoids showed a higher reduction of 87.2% after grilling compared to nonflavonoids which only decreased by 14%. Moreover, 9 nonflavonoids were generated during grilling, modifying the (poly)phenolic profile. After culinary treatments, specifically frying, (poly)phenols appear to be better released from the food matrix, enhancing their extractability. Overall, industrial and culinary treatments differently affect both the total and individual (poly)phenolic compounds of pepper and, despite the reduction, they might also positively influence their bioaccessibility.