Morm Elen, Ma Khamphon, Horn Sovivort, Debaste Frédéric, Haut Benoit, In Sokneang
Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Blvd. of the Russian Federation, Phnom Penh P.O. Box 86, Cambodia.
Transfers, Interfaces and Processes, Université libre de Bruxelles, Av. F.D. Roosevelt 50, ULB CP165/67, 1050 Brussels, Belgium.
Foods. 2020 Oct 24;9(11):1532. doi: 10.3390/foods9111532.
The objective of this work is to provide new insights into the mechanisms taking place during the drying of the mature grains of Kampot pepper, a cultivar of pepper ( L.), which is produced in the Kampot Province, Cambodia. Indeed, even if the Kampot pepper is recognized for its organoleptic qualities, no research works were dedicated to the drying of its mature grains, in order to yield red pepper. Experiments with different pretreatment and drying conditions were performed. The results of these experiments were analyzed, regarding the drying kinetics, the color of the dry product, and the degradation of the bioactive compounds during the drying. Regarding these bioactive compounds, several parameters were considered: the total phenolic content, the total flavonoid content, and the piperine content. The results show that the Kampot mature pepper is prone to alterations when dried at a temperature of 55∘C or 65∘C: the color, the total phenolic content, and the flavonoid content are significantly altered, while the piperine content, important for the pungency of this spice, seems unaltered. Raising the temperature leads to more important degradations. However, performing a pretreatment by dipping the pepper grains into boiling water appears to significantly reduce these alterations and, concomitantly, to accelerate the drying. As a conclusion of the analysis of the results, it can be stated that, to increase the product quality, it is recommended to pretreat the pepper by dipping it into boiling water during 5 min., before drying at 55∘C.
这项工作的目的是为贡布辣椒（一种辣椒品种，学名为L.）成熟果实干燥过程中发生的机制提供新的见解。贡布辣椒产自柬埔寨贡布省，尽管其感官品质备受认可，但此前尚无针对其成熟果实干燥以制成红辣椒的研究。我们进行了不同预处理和干燥条件的实验，并对实验结果进行了分析，涉及干燥动力学、干燥产品的颜色以及干燥过程中生物活性化合物的降解情况。对于这些生物活性化合物，我们考虑了几个参数：总酚含量、总黄酮含量和胡椒碱含量。结果表明，贡布成熟辣椒在55℃或65℃干燥时容易发生变化：颜色、总酚含量和黄酮含量会显著改变，而对于这种香料的辛辣味很重要的胡椒碱含量似乎未变。提高温度会导致更严重的降解。然而，将辣椒颗粒浸入沸水中进行预处理似乎能显著减少这些变化，并同时加速干燥。作为结果分析的结论，可以指出，为了提高产品质量，建议在55℃干燥前，将辣椒浸入沸水中5分钟进行预处理。
