فلفل قرمز

Open Access Article

1 - Optimizing the formulation of red pepper sauce based on flaxseed and chia flour
mahsa golbaz fatemeh hosseinmardi Alireza Rahman

10.30495/jftn.2023.71601.11237

 Introduction: The interest of many of consumers in some seasonings, including pepper sauce, and increasing the consumption of them, have prompted researchers to impr[1]ove the nutritional value of these products.Adding flaxseeds to the daily diet increases the hea More

 Introduction: The interest of many of consumers in some seasonings, including pepper sauce, and increasing the consumption of them, have prompted researchers to impr[1]ove the nutritional value of these products.Adding flaxseeds to the daily diet increases the health of the heart and digestive system, controls weight and  prevents cancer. Chia seed is a rich source of antioxidants such as flavonols, tocopherols, phytosterols and carotenoids. In the  present study, the formulation of jalopino red pepper sauce based on flaxseed and chia flour was optimized.Materials and Methods:   residues of chia and flaxseeds after cold press  at  0.25 to 1%  were added  to sauce and  physicochemical  properties and calorie of  treatments were measured. Optimization  of the Formulation was carried out using Design Expert software, response surface method (RSM) and central composite design (CCD) and the results of measuring pH, moisture, viscosity and calorie  were analyzed to optimize the formulation . the optimal sample was produced in three replicates and its validity was estimated.Results: By increasing the amount of flaxseed and chia flour in sauce, pH, viscosity and moisture content increased  and  calorie decreased significantly. If 0.46% of chia flour,0.59% of flax seed and 0% of xanthan are used, it is possible to achieve a pH of 4.07, moisture content of 26.34%, and calorie of 320.06 kJ/g and  viscosity of 1364.50 cp, which had a desirability factor equal to 0.79.Conclusion:  By adding chia seeds and flaxseed flour  to jalopino red pepper sauce,  a product with  good functional  characteristics and acceptable desirability factor can be produced.    Manuscript profile

Open Access Article

2 - Effects of three spices powders on mortality and progeny of adults of lesser grain borer, Rhyzopertha dominica (F.) (Col., Bostrichidae)
Sh. Ashouri N. Shayesteh

In this study, an experiment was conducted to investigate the toxicity of three spices powders species, cinnamon (Cinnamomum aromaticum Ness.), turmeric (Curcuma longa L.) and red pepper (Capsicum annuum L.) on adults of lesser grain borer (Rhyzopertha dominica F.). Exp More

In this study, an experiment was conducted to investigate the toxicity of three spices powders species, cinnamon (Cinnamomum aromaticum Ness.), turmeric (Curcuma longa L.) and red pepper (Capsicum annuum L.) on adults of lesser grain borer (Rhyzopertha dominica F.). Experiments were done at five different rates 0.5, 0.85, 1.5, 3 and 5 % (wt/wt) with four replications under laboratory conditions (28±1°C, 70±5 % Rh). Twenty adult insects (1-4 day olds) were released in each treatment. The mortality was noted 1, 3, 5, 7 and 14 days after exposure. All insects were removed from all replications after 14 days and the experiments were monitored for the extra 36 days in order to count the number of adult offsprings. The results revealed that the powders had significant insecticidal effects on adults of this insect compare to the control. The toxicities of these powders increased with increase in dosage as well as increase in the period of exposure to the plant materials. Highest mortalities were recorded at the highest dosages and exposure times with turmeric, red pepper and cinnamon, respectively. LD50values (after 14 days) for turmeric, red pepper and cinnamon were 1.49, 2.10 and 3% of adult weights respectively. All tested materials at the highest dosages reduced significantly F1 progeny emergence of R. dominica. Howevercinnamon powder at 5 % (wt/wt) prevented reproduction completely (100%). This investigation showed that all three powders spices are suitable in protecting wheat grains against the lesser grain borer. Manuscript profile

Open Access Article

3 - Effect of Modified Atmosphere Packaging‌,‌Clove‌(Syzygium Aromaticum L.)‌Essential Oil and Flexible Pouches on Microbial and Sensory Properties of Chili Pepper
Nazanin Zand Orang Eyvaz Zade Reza Sedighi

10.30495/qafj.2022.1944238.1016

The effect of different concentrations of three types of gas mixtures (carbon dioxide, nitrogen, oxygen) ,as well as vacuum condition with clove ( Syzygium Aromaticum L.) essential oil, and ordinary condition as control and also three kinds of flexible multi-layer films More

The effect of different concentrations of three types of gas mixtures (carbon dioxide, nitrogen, oxygen) ,as well as vacuum condition with clove ( Syzygium Aromaticum L.) essential oil, and ordinary condition as control and also three kinds of flexible multi-layer films for extending the shelf life of chili pepper in refrigerator conditions (4 ° C) were studied. Ordinary conditions as control packaging were compared with four types of modified atmosphere packaging 1) N2 20% + CO2 80%, 2) N2 80% + CO 20% 3)%48%CO2+48% N2 +4% O2 and 4) under vacuum,along with injection of clove essential oil (1.5% WE/WS). Samples, were packaged in different flexible multi-layer pouches with no permeability of oxygen, PET12/AL7/OPP20/LLD65 , PET12 /AL7/PET 12/LLD 80 and OPP20/AL7/ OPP20/LLD 65. Experiments were performed on samples as follows microbial test (aerobic count, mold and yeast count),chemical pH test and sensory evaluation at different times during 28 days. The results were analyzed in a completely randomized design using SPSS statistical software (Ver:26) and Duncan’s multiple range test method, with confidence level of 95% (P <0.05). The best storage conditions belonged to the samples in 4-layer container (116 μ ) under gas composition 80% CO2 containing clove essential oil which were prolonged the shelf life of chili pepper up to 28 days and also had a favorable effect on the amount of pH, and sensory properties (texture, odor, appearance, taste and color) of samples, due to high antimicrobial properties of these factors were evaluated. Manuscript profile

Open Access Article

4 - Preparation and formulation of low-calorie hot chili pepper sauce based on sugar beet molasses sweetener
ayda golbaaz alireza rahman Fateme hoseinmardi

Because of the high amount of waste produced by the food industry, this waste management has been considered by researchers. Molasses is a by-product of the production of crystal sugar, despite its functional and nutrient compounds, it is mostly used for livestock consu More

Because of the high amount of waste produced by the food industry, this waste management has been considered by researchers. Molasses is a by-product of the production of crystal sugar, despite its functional and nutrient compounds, it is mostly used for livestock consumption. This study aimed to use molasses in hot chili sauce formulation as a substitute for sucrose. The sugar beet molasses replaced sucrose in hot red pepper sauce formulation after heating as zero to 3%. pH, viscosity, moisture, calories value, Microbial (Mold and yeast), were studied, and sensory evaluation was measured by the five-point hedonic method. The results showed that an increase of sucrose in formulation, pH value, calories, microbial growth population decreased (p<0.05). Increased moisture content, and a* index observed in the treatments (P<0.05), The use of molasses up to 0.5% in the treatment had very taste favorable for the assessors. The treatment's texture was affected by 1% molasses replacement. The brittleness of the treatments changed and became a pasted. The most desirable treatment was it containing 0.25 and 0.5% molasses. According to the results, when molasses using in the sauce formulation, the quality, shelf life, and nutritional value of products can be improved. Manuscript profile

Open Access Article

5 - Effect of Organic and Chemical Fertilizer Combination on the Yield and Active Ingredient of Red Pepper (Capsicum annuum L.)
S.M. Abtahi

This study was designed to optimize the use of organic and chemical fertilizer combinations in the production of red pepper to reduce costs and avoid environmental pollution. Therefore, the effect of 12 different treatments of animal and chemical fertilizers was studied More

This study was designed to optimize the use of organic and chemical fertilizer combinations in the production of red pepper to reduce costs and avoid environmental pollution. Therefore, the effect of 12 different treatments of animal and chemical fertilizers was studied in a randomized complete block design on yield and active ingredient (Capsaicin) red pepper. Variance analysis of the data indicated significant differences at 1% level among the different treatments. Mean comparisons with Duncan's test at 1%, revealed that the maximum yields with averages of 7.6, 7.3 and 7.2 ton.ha-1 were obtained in the treatment numbers of 10 (Organic, nitrogen, phosphorus and potassium, respectively. 20 ton.ha-1, 60, 50 and 50 kg.ha-1), 12 (Organic, nitrogen, phosphorus and potassium, respectively, 40 ton.ha-1, 20, 16 and 16 kg.ha-1), and 8 (40 ton.ha-1 of organic fertilizer) respectively. Variance analysis of active ingredient percentage showed significant differences at the 5% level. Highest active ingredient with average 0.1747% was obtained in treatment of number 3 (nitrogen, phosphorus and potassium, respectively 150, 100 and 100 kg.ha-1). In general it can be concluded that yield could be increased by using a proper combination of organic and chemical fertilizers. Manuscript profile

Open Access Article

6 - Evaluation of the antibacterial effects of Capsicum spp. extracts on the Multi-resistant Staphylococcus aureus strains
امیر Shariati حمیدرضا Pordeli آی ناز Khademian مرجانه Aydani

Resistant strains of Staphylococcus aureus have now been described globally, as significant pathogens, particularly associated with skin and soft tissue infections, including abscesses, cellulitis and furunculosis. Novel antimicrobial products and new methods to combat More

Resistant strains of Staphylococcus aureus have now been described globally, as significant pathogens, particularly associated with skin and soft tissue infections, including abscesses, cellulitis and furunculosis. Novel antimicrobial products and new methods to combat this problem are urgently needed. Pepper has been used since ancient times not only for increasing the flavor of foods, but for its preservation and medical properties. This study was designed to assess the antibacterial activity of ethanolic extract of two pepper species, Capsicum annuum and Capsicum frutescens, against clinical strains of antibiotic-resistant Staphylococcus aureus. After the isolation of 56 strains of S. aureus from nosopharyngial of hospitalized patients, antibiotical resistance of them was determined by Kirby-Bauer method. Then fourteen multidrug-resistant strains were selected and antibacterial effects of the ethanolic extracts of two Capsicum species were evaluated by disc-diffusion method. Results showed that both extracts were effective on most of the bacteria, but Capsicum frutescens extract had approximately higher inhibition than Capsicum annuum extract, with maximum inhibition zone 12mm against strain of S. aureus that was resistant to four antibiotics including Cefixime, Tetracycline, Methicillin and Oxacillin. This study shows that peppers, like antibiotics or even better than them, have an antibacterial activity against the tested microorganisms. Also the results obtained from this study support the idea of proposing the use of Capsicum extracts as a natural antibacterial agent in the treatment of infected diseases and other diseases that are insensitive to drugs. Manuscript profile

Open Access Article

7 - بهینه سازی شرایط استخراج ترکیبات فنلی فلفل قرمز با استفاده از امواج فراصوت به روش سطح پاسخ
راحله دهقان تنها الهام مهدیان محمدحسین امینی فرد حسن بیات رضا گاراژیان

10.30495/jfst.2019.541229

Manuscript profile

Open Access Article

8 - Investigating the effect of atmospheric pressure cold plasma on oxidation indices and microbial quality of red pepper
Samaneh Khodabandeh shahraki Mohammad Goli Sharifeh Shahi

10.30495/jfm.2024.1994234.1829

Spices are popular worldwide for increasing appetite and adding flavor and color to food, but they also carry a high microbial load. Cold plasma is a non-thermal technology and a suitable alternative to the conventional thermal methods used in the food industry, which, More

Spices are popular worldwide for increasing appetite and adding flavor and color to food, but they also carry a high microbial load. Cold plasma is a non-thermal technology and a suitable alternative to the conventional thermal methods used in the food industry, which, with its antimicrobial properties, increases the shelf life of food without negatively affecting its quality. The purpose of this research was to investigate some qualitative and microbial properties of red pepper by a cold plasma method. The results showed that the plasma voltage had a greater effect on improving and maintaining the total phenolic content of red pepper than the duration of irradiation, so the use of cold plasma treatment with medium voltage (16.66 kV) increased the total phenolic content of red pepper compared to the voltages lower and higher were superior. The acid value, peroxide value, thiobarbituric acid, and anisidine index of the treatments were significantly higher than the control sample (p<0.05), and the control sample had the lowest oxidation indices. The total count of microorganisms, Staphylococcus aureus, and E. coli in the treated samples was significantly less than the control sample (p<0.05). According to the obtained results, the cold plasma method is suggested for food processing because it can maintain the quality of food at an acceptable level. Manuscript profile

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