Department of Chemistry, University of Milan, Milan, Italy.
Institute of Molecular Science and Technologies (CNR-ISTM), Milan, Italy.
J Food Biochem. 2019 Nov;43(11):e13031. doi: 10.1111/jfbc.13031. Epub 2019 Sep 1.
The aim of this work was the comprehensive characterization of dried Senise pepper, a tasty landrace, to verify the suitability of common industrial processing and different growing locations to its production. Fruits from experimental CREA fields of Battipaglia (southern Italy) and Montanaso (northern Italy), dried using a solar dryer or a forced air oven, were compared with lyophilized and commercial samples. Solar dried samples showed a retention of glucose, while fructose levels decreased. Citric acid was the main acid in all samples, showing a differentiated behavior upon processing, with higher content in Battipaglia samples. The ascorbic acid showed the highest correlation with antioxidant assays, and both drying methods decreased its content, with better retention in Battipaglia samples. Drying did not markedly affect carotenoid levels, showing higher content in Battipaglia peppers. Both drying technique and mostly growing location influenced the volatile profile, with higher apocarotenoid content in Battipaglia samples. PRACTICAL APPLICATIONS: The use of Senise red pepper, a tasty landrace awarded in 1996 with the PGI certification mark, is spreading even outside Italy due to the renewed interest for high quality products with excellent taste and healthy properties. These peppers are mostly sun-dried following a traditional procedure and consumed as spice. New approaches regarding the type of drying and the growing location of this spice, together with the knowledge about the changes in quality indexes with processing, can be useful for a better exploitation of this product, increasing its market availability and lowering the cost of production.
本工作旨在全面表征 Senise 干辣椒，这是一种美味的地方品种，以验证常见工业加工和不同种植地点对其生产的适宜性。来自意大利南部 Battipaglia 和意大利北部 Montanaso 的 CREA 实验田的果实，使用太阳能干燥器或强制空气烘箱干燥，与冻干和商业样品进行了比较。太阳能干燥的样品保留了葡萄糖，而果糖水平下降。所有样品中的主要酸都是柠檬酸，其在加工过程中有不同的行为，Battipaglia 样品中的含量更高。抗坏血酸与抗氧化测定的相关性最高，两种干燥方法都降低了其含量，Battipaglia 样品的保留率更好。干燥对类胡萝卜素水平没有明显影响，Battipaglia 辣椒中的含量更高。干燥技术和主要种植地点都影响了挥发性成分的分布，Battipaglia 样品中的脱羧类胡萝卜素含量更高。
Senise 红辣椒是一种美味的地方品种，于 1996 年获得 PGI 认证标志，由于人们对具有优良口感和健康特性的高品质产品的兴趣重新燃起，该品种的使用范围甚至已经扩展到了意大利以外的地区。这些辣椒大多采用传统工艺进行日晒干燥，并作为香料食用。对于这种香料的干燥类型和种植地点的新方法，以及了解加工过程中质量指标的变化，可以有助于更好地利用这种产品，增加其市场供应，并降低生产成本。
