000162421 001__ 162421
000162421 005__ 20251017144608.0
000162421 0247_ $$2doi$$a10.1016/j.jfoodeng.2025.112659
000162421 0248_ $$2sideral$$a144174
000162421 037__ $$aART-2025-144174
000162421 041__ $$aeng
000162421 100__ $$aSalgado-Aristizabal, Natalia
000162421 245__ $$aEncapsulation of bioactives in rocoto chili (Capsicum pubescens) pulp using agro-industrial by-products: Enhancing stability and pungency
000162421 260__ $$c2025
000162421 5060_ $$aAccess copy available to the general public$$fUnrestricted
000162421 5203_ $$aThe rocoto chili pepper (Capsicum pubescens) is a lesser-known domesticated species of chili pepper, valued for its pungency and aromatic properties. Chili peppers are regarded as functional foods due to bioactive phytochemicals. Various drying techniques are employed to extend the relatively short shelf life of these peppers, including oven drying, natural convection drying, solar drying, and smoke drying. Nevertheless, no studies have yet examined the production of chili powders by encapsulating the fruit pulp using drying techniques.
This study employed three agro-industrial products (maltodextrin, rice flour, and rice protein), which are inexpensive and readily available in Colombian chili-producing regions, to safeguard the capsaicinoids, polyphenols, and flavonoids present in the chili pulp. The encapsulated chili pulp powders were subjected to analysis for capsaicinoid content, other bioactive compounds (total phenols, flavonoids, and capsaicinoids), and antioxidant activity. Similar measurements were made for vacuum-dried chili pulp without encapsulants. The study also examined the evolution of bioactive concentrations under ultraviolet-C light and incandescent light irradiation, as well as the microbiological quality before and after UV-C irradiation treatments.
000162421 540__ $$9info:eu-repo/semantics/embargoedAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000162421 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000162421 700__ $$aGalvis-Nieto, Juan D.
000162421 700__ $$0(orcid)0009-0000-8889-1263$$aAbad, Vanesa$$uUniversidad de Zaragoza
000162421 700__ $$aNarvaez-Perez, Jorge M.
000162421 700__ $$aJurado-Erazo, Danya K.
000162421 700__ $$aCardona A., Carlos A.
000162421 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez-Lanzarote, Ignacio$$uUniversidad de Zaragoza
000162421 700__ $$aOrrego A., Carlos E.
000162421 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000162421 773__ $$g401 (2025), 112659 [15 pp.]$$pJ. food eng.$$tJOURNAL OF FOOD ENGINEERING$$x0260-8774
000162421 8564_ $$s1066906$$uhttps://zaguan.unizar.es/record/162421/files/texto_completo.pdf$$yPostprint$$zinfo:eu-repo/date/embargoEnd/2026-05-14
000162421 8564_ $$s2988775$$uhttps://zaguan.unizar.es/record/162421/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint$$zinfo:eu-repo/date/embargoEnd/2026-05-14
000162421 909CO $$ooai:zaguan.unizar.es:162421$$particulos$$pdriver
000162421 951__ $$a2025-10-17-14:16:07
000162421 980__ $$aARTICLE