Search Results (33)

Efficient irrigation management is essential for optimizing yield and quality in specialty crops like hot peppers (Capsicum chinense), particularly under controlled greenhouse environments. This study employed a novel sensor-based system integrating soil moisture and sap flux monitoring to evaluate water use dynamics in Capsicum chinense, a species for which such applications have not been widely reported. Three cultivars—Habanero, Helios, and Lantern—were grown under three volumetric soil moisture contents: low (15%), medium (18%), and high (21%). Water uptake was measured at leaf (transpiration, stomatal conductance) and plant levels (sap flux via heat balance sensors). Photosynthesis, fruit yield, and capsaicinoid concentrations were assessed. Compared to high irrigation, medium and low irrigation increased photosynthesis by 16.6% and 22.2%, respectively, whereas high irrigation favored greater sap flux and vegetative growth. Helios exhibited an approximately 8.5% higher sap flux as compared to Habanero and about 10% higher as compared to Lantern. Helios produced over 30% higher fruits than Habanero and Lantern under high irrigation. Habanero recorded the highest pungency, with a capsaicinoid level of 187,292 SHU—exceeding Lantern and Helios by 56% and 76%, respectively. Similarly, nordihydrocapsaicin and dihydrocapsaicin accumulation were more cultivar-dependent than irrigation-dependent. No significant interaction between cultivar and irrigation was observed, indicating genotype-driven water use strategies. Our study contributes to precision horticulture by integrating soil moisture and sap flux sensors to reveal cultivar-specific water use strategies in Capsicum chinense, thereby demonstrating the potential of an integrated sensor-based irrigation system for efficient irrigation management under increasing water scarcity in protected environments. As a preliminary greenhouse study aimed at maintaining consistent irrigation throughout the growing season across three volumetric soil moisture levels, these findings provide a foundation for subsequent validation and exploration under diverse soil moisture conditions including variations in stress duration, stress frequency, and stress application at different phenological stages. Full article

Chili peppers, a staple spice in global cuisine, hold substantial economic value due to their diverse pungency levels and distinctive aromatic profiles. In addition to their sensory attributes, Capsicum fruits exhibit notable morphological diversity and potential health benefits. While contemporary Capsicum breeding efforts have focused on the yield, shelf life, and resistance to biotic and abiotic stresses, comparatively less emphasis has been placed on the fruit quality and flavor traits increasingly valued by consumers seeking novel flavors and functional foods. We evaluated seven underutilized Capsicum landraces collected from Peru, Myanmar, and Japan and conducted an integrative analysis of their morphological traits, nutritional composition, pungency, and volatile compounds. Our findings highlight C. chinense from Myanmar and Peru as a particularly diverse species, encompassing accessions with mild to very highly pungent, elevated antioxidant content, and significant contributions to fruity aromatic notes. These findings support the development of flavor-driven chili-pepper-based food products with enhanced nutritional value and tailored pungency. Our identification of beneficial alleles also offers opportunities for interspecific breeding to produce novel cultivars aligned with evolving consumer preferences, thereby supporting the commercialization of traditional varieties, conserving genetic resources, and expanding the market potential of new cultivars. Full article

The main objective of this study was the development of two semi-hard goat cheeses supplemented with Palmaria palmata and Ulva sp. with the aim of developing innovative food products, increasing the concentration of nutrients in these cheeses and familiarizing consumers with seaweed-containing foods. The impact of seaweed addition was evaluated through physicochemical, microbiological, and organoleptic properties of the semi-hard goat cheeses. Carbohydrate content was relatively low, whereas the total lipid content was relatively high (particularly in semi-hard goat cheese supplemented with seaweeds). Crude protein content presented higher values in semi-hard goat cheese supplemented with Ulva sp. The semi-hard goat cheese supplemented with Ulva sp. shows increased levels of Ca, Fe, Mn, and Zn. Instrumental color and the textural parameters of semi-hard goat’s cheese varied significantly with seaweed addition. Most of the microbiological load complies with the Portuguese (INSA) and the United Kingdom’s (HPA) guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market. Additionally, the Flash Profile scores of semi-hard goat cheeses supplemented with seaweeds highlighted aroma and flavor complexity. Overall, this study confirms the potential of using seaweeds as a viable alternative to produce semi-hard goat cheeses with less pungency or goat milk flavor, making this product more pleasant and appealing to consumers sensitive to these sensory characteristics. Full article

The health benefits of extra virgin olive oil (EVOO), including improved cardiovascular health and metabolic function, are linked to its phenolic content. This study evaluated how storage duration and packaging affect the phenolic composition and sensory quality of Corbella EVOO. Oils were analyzed at production and after 6 and 12 months of storage in two types of packaging: bag-in-box; stainless steel containers with a nitrogen headspace. UPLC-MS/MS profiling quantified 23 phenolic compounds, predominantly secoiridoids such as oleuropein and ligstroside aglycones. Oleuropein aglycone increased over time, whereas ligstroside aglycone peaked mid-storage before declining, likely converting to oleocanthal. Lignans and flavonoids degraded during storage, although luteolin increased, potentially due to glucoside hydrolysis. Bag-in-box packaging better preserved phenolic content than stainless steel. A sensory analysis corroborated the chemical findings, with oils stored in stainless steel showing greater reductions in pungency and astringency. A Pearson correlation linked bitterness with oleuropein aglycone (r = 0.44) and oleacein (r = 0.66), pungency with oleocanthal (r = 0.81), and astringency with oleacein (r = 0.86) and oleocanthal (r = 0.71). These findings highlight the importance of packaging in preserving the phenolic composition responsible for the sensory qualities of EVOO over time. Full article

The Capsicum genus, native to the Americas and cultivated worldwide for culinary and medicinal purposes, includes five domesticated species with diverse fruit characteristics, pungency, and phytochemical profiles. However, the influence of casual urban backyard growing conditions on these traits remains unknown. In this study, we first assessed morphological production traits of 11 popular pepper cultivars over two growing seasons to establish a consistent baseline for cultivar performance. Next, we evaluated capsaicinoid and phenolic profiles of 47 pepper cultivars, which contribute to their pungency and antioxidant properties. Capsaicinoid profiles revealed species-specific ratios of capsaicin, dihydrocapsaicin, and nordihydrocapsaicin, with C. annuum and C. baccatum displaying an average 64:30:6 profile, C. chinense and C. frutescens showing a capsaicin-dominant 73:25:2 profile, and C. pubescens expressing a distinct dihydrocapsaicin-dominant 34:60:6 profile. Antioxidant activity positively correlated with capsaicinoid content (ABTS: R² = 0.8264, p < 0.0001; FRAP: R² = 0.8117, p < 0.0001), with C. chinense (Carolina Reaper) exhibiting the highest activity (FRAP = 111.8 µM TE/g). In LPS-activated macrophages, all cultivars suppressed nitric oxide production both at the enzymatic (66–89%, p < 0.001) and gene expression levels (4.2 to 5.3-fold reduction, p < 0.05). Interleukin IL-1β expression was upregulated (3.8 to 12.9-fold, p < 0.001), while no significant effects were noted on Cox-2, IL-6, and MCP-1 mRNA levels. These results provide novel insights into the molecular and biochemical adaptations of peppers grown in urban environments and underscore the importance of optimizing cultivation conditions to maximize their bioactive potential and health benefits. Full article

Organoleptic features allow extra virgin olive oil (EVOO) to be distinguished from other commercial categories and to determine consumer preferences. In this study, we evaluated the influence of the phenolic content on the intensity of two characteristic attributes, namely, bitterness and pungency. The organoleptic analysis was carried out by a panel of trained tasters, who categorized a set of 200 EVOO samples produced in two consecutive crop seasons into three intensity levels (“Delicate”, “Medium”, and “Robust”) according to current regulations. The total phenolic content was correlated with the intensity of both attributes, but a different contribution was identified for individual phenols. For bitterness, aglycone isomers of oleuropein and ligstroside provided over 70% discrimination power (estimated by receiver operating characteristic analysis), while oleocanthal and oleacein were associated with a decrease in bitterness intensity. In addition, the intensity of pungency intensity was related to the content of oleocanthal, oleomissional, and oleokoronal, as they allowed the classification of about 75% of the “Robust” pungency EVOOs. With these premises, it is possible to obtain olive oils with the desired intensity of bitterness and pungency by controlling the factors that influence phenolic metabolism. Full article

Seaweed is a sustainable and nutritionally beneficial ingredient; however, consumers do not regularly eat it in North America. Sugar kelp is one variety of seaweed that is presently underutilized and this study will evaluate Atlantic Canadians’ sensory perception of sugar kelp addition to soup. Participants’ (n = 90) liking and sensory perception of seaweed addition to soup (control [no sugar kelp], 4% wt/wt, 6% wt/wt, 8% wt/wt and 10% wt/wt) was evaluated. A second sensory trial evaluated the amount of sugar kelp the participants (n = 83) would add to the soup if given the opportunity and their resulting sensory perception. The participants used hedonic scales, check-all-that-apply, and general labelled magnitude scales to evaluate the soup. The results identified how consumers perceive sugar kelp in soup, as well as their liking of sugar kelp in soup. In both trials, the participants indicated that sugar kelp could be added at approximately 6% wt/wt without impacting their acceptance. Liking of the soup’s flavour was negatively impacted by the sugar kelp addition; however, it did not impact the amount of soup participants consumed in the second trial. The sugar kelp addition increased the intensity of saltiness and umami at the 6% wt/wt addition level and lower, but at 8% wt/wt the soup was associated with pungency and off-flavours. The results suggest that sugar kelp addition to soup is acceptable at low levels. Full article

This work focused on the evaluation of nine clones of fresh garlic and its aged product, black garlic, and the comparison of their nutritional qualities, bioactive compounds, antioxidant activities, and the correlation among these traits. The results showed that the moisture content material of black garlic was reduced, while the crude protein, crude fiber, crude ash, and carbohydrate contents were considerably improved. Black garlic had a higher total phenolic content than fresh garlic and four to nine times more antioxidant activity. Hydroxycinnamic acid derivates were the main phenolic acids found in both fresh and black garlic. The antioxidant activity was correlated with polyphenol content and pungency levels. Finally, recommendations about the most suitable clones for black garlic production were made. These findings highlight the need for the consideration of garlic clones in both dietary and therapeutic contexts. Full article

This study utilized gas chromatography-mass spectrometry (GC-MS) to analyze the volatile components and sensory profiles of four basil varieties, both in their fresh state and as essential oils (EOs) extracted via steam distillation (SD). By employing headspace solid-phase microextraction (HS-SPME) and SD/GC-MS, a comprehensive comparison was conducted to elucidate the changes in volatile profiles before and after drying and extraction processes. In total, 47 volatile components were identified in fresh basil samples. Methyl chavicol was predominant in Thai basil (66.53%), lemon basil (90.18%), and sweet basil (89.19%), whereas linalool (58.56%) was the major component in purple basil. For EOs, 66 volatile components were detected, with methyl chavicol remaining significant in Thai basil (65.27%) and lemon basil (81.03%), though its proportion decreased in sweet basil (29.34%). Purple basil EOs showed a higher proportion of alcohols (54.54%) and terpenoids (31.31%), with the notable presence of linalool (20.08%) and τ-juniper alcohol (18.18%). Multivariate analyses, including principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA), revealed significant variations in volatile profiles among basil varieties. Sensory evaluation, supported by radar fingerprinting, demonstrated that the drying and extraction processes notably impacted the aroma profiles. Distinctive aroma profiles revealed that Thai basil was noted for its aniseed aroma, lemon basil for its lemon scent, sweet basil for its pungency, and purple basil for its floral notes. These findings highlight the diverse applications of basil varieties and their EOs, providing valuable insights into flavoring, fragrance, and therapeutic products based on their volatile compositions and sensory attributes. Full article

Zanthoxylum species have long been utilized in traditional medicine; among their various properties, they provide an analgesic effect. Central to this medicinal application are alkamides, a class of alkaloids characterized by their unsaturated fatty acid chains. These compounds are particularly noted for their distinctive alleviation of tingling and numbing effects, which are beneficial in dental pain management and local anesthesia. This review synthesizes the existing phytochemical research on alkamides derived from 11 Z. species, focusing on their chemical properties, pharmacodynamics and clinical implications. The analysis includes an examination of the structure–activity relationships (SARs), pharmacokinetics and mechanisms by which these compounds modulate sensations such as pungency and numbness, contributing to their analgesic and local anesthetic efficacy. This systemic review identifies significant research gaps, including the need for comprehensive evaluations of alkamide efficacy, detailed explorations of their pharmacological mechanisms and expanded clinical applications. These areas represent key opportunities for future investigations to enhance the understanding and utilization of alkamides in medical treatments. Full article

Throughout the world, chili and chili powders are spices of considerable economic importance. Rocoto (Capsicum pubescens R. & P.) is a chili pepper used in Andean cuisine. Fresh chili is perishable and therefore it is convenient to protect the capsaicin, color and other bioactive compounds through preservation methods such as encapsulation. The present study systematically evaluates the technical and environmental aspects of producing encapsulated Rocoto red chili powder using three different wall materials—maltodextrin, rice protein and rice flour—in conjunction with two drying methods, namely convection drying and vacuum drying. Our technical objectives focused on developing an encapsulated product with high heat and vibrant red color, key attributes that significantly influence consumer purchasing behavior. In addition, the study aimed to mitigate the loss of polyphenols, flavonoids and antioxidant activity. After identifying the optimal conditions for each wall material and drying process, a comprehensive environmental assessment was conducted to identify the most efficient and sustainable production methods. The results demonstrate that rice flour encapsulation (20%) in conjunction with hot air drying (40 °C) represents the most efficacious method for the preservation of chili powder’s pungency. This approach resulted in a mere 24% reduction in Scoville units while maintaining the powder’s vibrant red coloration. This method not only preserved key bioactive compounds, including capsaicin, polyphenols and flavonoids, but also significantly enhanced the antioxidant capacity of the product. From an environmental perspective, this approach offers significant sustainability benefits, reducing the overall environmental impact by approximately 72% compared to vacuum drying of unencapsulated chili. The use of rice flour as an encapsulant aligns with sustainability goals, making it the most efficient option for balancing product quality and environmental performance. Full article

Two cultivars of wild rocket (Diplotaxis tenuifolia), cv. Denver and Marte, were subjected to chemical determination of flavour-related constituents, sensory descriptive analysis, and measurement of liking by consumer test. Consumers evaluated rocket leaves both as a single ingredient and in a recipe formed by a roll of bresaola with also Grana Padano cheese. Sensory analyses showed that Marte was characterized by a more intense bitterness, hotness, and pungency, which corresponded to a higher total GSL content, mainly due to a higher level of dimeric 4-mercaptobutyl GSL. Five clusters of consumers were identified based on their liking scores. When tasting rocket leaves as a single ingredient, three clusters showed a higher liking for the milder cultivar, one cluster showed an opposite preference, while flavour attributes, such as bitterness and hotness, appeared as the main drivers of liking. Differences in liking were no longer found between the two cultivars when rocket leaves were evaluated in the recipe. Therefore, as rocket leaves are generally consumed as a part of a recipe with other ingredients instead of as a single ingredient, in the assessment of consumer preferences, it should not be neglected the influence of the way in which the product is consumed. Full article

Inspired by the proved dissolving power of vegetable oils for non-polar and low-polar natural compounds, animal fats with triglycerides as the major components were investigated as food-grade solvents in this study for the simultaneous extraction of carotenoids and capsaicinoids from Sichuan chili. The dissolving power of lard, beef tallow, chicken fat and basa fish oil in the extraction of er jing tiao chili was firstly compared, where animal oils with worse extraction ratios for carotenoids (0.79 mg/g in average) performed better for the extraction of capsaicinoids (0.65 mg/g in average). Furthermore, the solvent effect of animal fats on the oleo-extracts was evaluated in terms of fatty acid composition, oil quality indexes, crystal polymorphism, melting and crystallization behaviors, where no significant differences were observed between animal fats before and after extraction. The oxidative stability of animal fats could be 1.02- up to 2.73-fold enhanced after extraction and the pungency degree could reach the same spicy level as commercial hotpot oil. In addition, the Hansen solubility parameters of solvents and solutes were predicted for further theoretical miscibility study, which helps to make a better comprehension of the dissolving mechanism behind such oleo-extraction. Overall, animal fats demonstrated their considerable solvent power for extracting carotenoids and capsaicinoids simultaneously from Sichuan chili, which showed significant potential for developing a novel Sichuan spicy hotpot oil with enhanced flavor and stability. Full article

Refinement of experimental procedures in animal research has the objective of preventing and minimizing pain/distress in animals, including the euthanasia period. This study aimed to evaluate pain associated with six methods of euthanasia in Wistar rats (injectable, inhalational, and physical), by applying the Rat Grimace Scale (RGS), comparing the scores, and determining the method with the highest score that might indicate pain for laboratory rodents. Sixty adult male and female Wistar rats were used and assigned to six treatments: pentobarbital, CO₂, decapitation, isoflurane, ketamine + xylazine, and ketamine + CO₂. Video recording to assess the RGS scores was performed in four events: basal: 24 h before the procedure; Ti₁: three minutes before the procedure; Ti₂: during the application of the euthanasia method; and Ti₃: immediately after the application until LORR. The main findings of this study showed that, during Ti₂, decapitation and ketamine + xylazine had the highest scores (0.6 ± 0.26 and 0.6 ± 0.16, respectively) (p < 0.0001), while at Ti₃, CO₂ (0.9 ± 0.18) and isoflurane (1.2 ± 0.20) recorded the highest scores (p < 0.0001). According to the present results, decapitation and ketamine + xylazine elicited short-term acute pain, possibly due to tissue damage caused by both methods (injection and guillotine). In contrast, isoflurane’s RGS scores recorded during Ti₃ might be associated with nociception/pain due to the pungency of the drug or to the pharmacological muscle relaxant effect of isoflurane. Further research is needed to establish a comprehensive study of pain during euthanasia, where RGS could be used minding the limitations that anesthetics might have on facial expression. Full article

The perception of pungency can be attributed to the combination of pain and heat, and it has critical impacts on food flavor and food consumption preferences. Many studies have reported a variety of pungent ingredients with different Scoville heat units (SHU), and the mechanism of pungent perception was revealed in vivo and in vitro. The worldwide use of spices containing pungent ingredients has led to an increasing awareness of their effects on basic tastes. However, the interaction between basic tastes and pungency perception based on structure-activity relationship, taste perception mechanism and neurotransmission lacks review and summary, considering its brighter prospects in food flavor. Thus, in this review, common pungency substances and pungency evaluation methods, and the mechanism of pungency perception is presented, and the interaction between basic tastes and pungency perception and the possible factors of their interaction are reviewed in detail. Pungent stimuli are mainly transduced through transient receptor potential vanilloid 1 (TRPV1) and transient receptor potential fixed hormone isoform (TRPA1) activated by stimulants. Using modern detection techniques combined with sensory standards, different substances produce different degrees of pungent stimulation, ranging from 10⁴ to 10⁷ SHU/g. Pungent stimuli can affect taste receptor or channel protein conformation and regulate taste bud cell sensitivity by producing neurotransmission products. The products of neurotransmission and taste receptor cell activation in turn act on taste perception. When there are simultaneous effects of taste perception, pungency stimulation may enhance the perception of salty at a certain concentration, with a mutual inhibition effect with sour, sweet, and bitter taste, while its interaction with umami taste is not obvious. However, due to the complexity of perception and the uncertainty of many perceptual receptors or channels, the current studies of interactions are still controversial. Based on the understanding of the mechanism and influencing factors, the availability of pungency substances is proposed in the perspective of food industry in order to achieve new development. Full article