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This work evaluated the effect of adding an emulsion containing paprika oleoresin on the properties of soy protein isolate films. Different proportions of the dispersed and continuous phases of the emulsion were studied to define the most stable emulsion to be added to the film. Three films were developed, containing soy protein isolate and glycerol (control film), and added paprika oleoresin emulsion in higher and lower concentrations (0.25% POR and 0.50% POR). The films were evaluated for colorimetric, structural, thermal properties, and molecular interactions. The addition of paprika oleoresin positively impacted the analyzed properties. Films with added oleoresin were more attractive, opaque and have a more resistant barrier to UV/Vis exposure. The emulsion was homogeneously and continuously dispersed, and the films were considered resistant due to the amorphous crystallinity pattern. Characteristic peaks of paprika oleoresin were evidenced by molecular interaction analysis. These results are promising for applications of the films in food products, highlighting the wrapping of meat products such as sausages or bologna. [ABSTRACT FROM AUTHOR]

In this study, cinnamon and paprika oleoresins were encapsulated by two technologies, respectively, spray chilling and particles from gas saturated solutions. Both technologies used palm oil as wall materials. The physical characteristics of the microparticles were compared as well as the oleoresins release behavior in high- and low-fat simulated food media. The spray chilling microparticles had an average diameter of 143.7 ± 1.5 µm, spherical shape, smooth surface, and passable flow property. In contrast, microparticles obtained by particles from gas saturated solutions (PGSS) showed an average diameter of 105.7 ± 0.6 µm, irregular shape, porous surface, poor flow property but higher encapsulation efficiency. In evaluating the compounds released in a simulated food medium, the spray chilling particles delivered 30.7%, while PGSS reached 23.1% after 1 h. Both microparticles well fitted the Kosmeyer-Peppas (R2 = 0.98 and 0.96 for spray chilling and PGSS) and Peppas-Sahlin models (R2 = 0.98 and 0.97 for spray chilling and PGSS). However, spray chilling microparticles showed a diffusion mechanism, while for PGSS ones erosion was the main mechanism. Despite the different physical characteristics, both microparticles proved to be possible facilitators in delivering oleoresins in food products. [ABSTRACT FROM AUTHOR]

Oleoresins are natural extracts obtained from plants and spices. Cinnamaldehyde and carotenoids are the main compounds found in cinnamon and paprika oleoresins, respectively, and exhibit pronounced antimicrobial and antioxidant potential. The coencapsulation of the two oleoresins can promote greater stability and synergism between them. Microencapsulation by spray chilling generates solid lipid microparticles when the atomized matrix crystallizes in contact with the cold chamber. This technique allows greater trapping of volatile compounds as they are more soluble in lipid materials. This work's main objective was to evaluate the synergistic antifungal effect between cinnamon and paprika oleoresins and their coencapsulation by spray chilling. Cinnamon:paprika (1:1 and 2:1) mixture showed a synergistic effect against Penicillium paneum and Aspergillus niger. The extracts also prevented the growth of microorganisms without direct contact with the agar. The microparticles showed a spherical surface and polymorphic β′-characteristic. Particles containing paprika oleoresin presented orange color, while samples with only cinnamon were off-white. The size distribution was multimodal with (D0.5) ranging from 13.6 μm for samples containing only cinnamon to 1152.7 μm for samples containing only paprika oleoresin. The storage temperature (5 and 25 °C) affected the release of cinnamaldehyde from the microparticles. Regarding the first 14 days, samples stored at 5 °C released more cinnamaldehyde compared to that stored at 25 °C. The concentration of carotenoids in the particles remained constant throughout the 49 days of storage for both temperatures. The coencapsulation of oleoresin from paprika and cinnamon made it possible to obtain a lipid coloring powder that has antimicrobial properties. [ABSTRACT FROM AUTHOR]

The antioxidant properties of essential oils, spice extracts, ionol, ascorbyl palmitate, and their mixtures were evaluated according to the effectiveness of their inhibition of autoxidation of carotenoids in paprika extract. The degree of carotenoid oxidation was determined by spectrophotometry. The activities of coriander, and garlic essential oils, and red pepper extract were almost identical; oregano essential oil and rosemary extract had higher inhibitory activities, and the maximum activity was found in clove oil, ionol, and ascorbyl palmitate. The efficiency of the inhibition of carotenoid autoxidation decreased by 4–10% with a decrease in the concentration of all antioxidants from 4 to 1% by the carotenoid weight. Rosemary extract inhibited autoxidation in proportion to the concentration, while the degree of inhibition was 67% at a content of 4% and 29% at 2%. The composition was found to have a complex effect on the effectiveness of inhibition for antioxidant mixtures. Therefore, in mixtures containing clove essential oil, the total activity remained close to the activity of this essential oil. Rosemary extract reduced the activity of clove oil in a 1 : 1 mixture by 18% but did not affect the activity of oregano essential oil, ascorbyl palmitate, or ionol. No pronounced additive or synergistic effects were observed in any antioxidant mixtures. [ABSTRACT FROM AUTHOR]

Abstract: A method for the estimation of antioxidant properties of natural and synthetic preparations was developed based on inhibition of the autoxidation of paprika carotenoids. Carotenoids in the form of paprika extract were coated on a porous inert polysaccharide. Autoxidation of paprika carotenoids occurs more rapidly in such system than with direct methods for the determination of antioxidant inhibitory properties. It was shown that the developed method had good reproducibility. The behavior of paprika carotenoids, which was studied in systems with various types of starches, showed that the developed method could be used to evaluate the protective properties of food biopolymers in relation to lipid autoxidation. Moreover, the method is effective for comparison of the activity of both synthetic and natural antioxidants. The most important advantage of the method is that paprika carotenoids are almost identical to unsaturated fatty acids in their ability to interact with oxygen radicals of oxidants. Therefore, the results reflect the behavior of antioxidants in both real lipid-containing model systems and food products. [ABSTRACT FROM AUTHOR]

Moisture sorption isotherms and glass transition temperature ( T) of paprika oleoresin microcapsules were evaluated. Microcapsules were produced by spray drying using modified starch (Capsul) as encapsulating agent. The differential and integral thermodynamic functions of enthalpy and entropy were estimated from the sorption data for paprika oleoresin microcapsules. T of microcapsules conditioned at various water activities ( a's) were determined by modulated differential scanning calorimetry. The critical water content or water activity (RHc) was estimated from T values. Both a and T were used to determine the critical conditions for microcapsules storage. The GAB model provided a good fit to the experimental data. The point of maximum stability according to the minimum integral entropy (Δ S) was found at a = 0.241 at 35 °C, and at this point the system was within the glassy state. RHc was founded at a = 0.789 at 35 °C; all microcapsules stored at a's ≤ 0.627 were able to maintain their structural integrity without caking and stickiness occurring. The lowest carotenoid degradation of microcapsules during storage at 35 °C proceeded at a = 0.742, which was near to RHc; however, microcapsules stored at this a showed incipient caking and agglomeration. Graphical Abstract: [Figure not available: see fulltext.] [ABSTRACT FROM AUTHOR]

A dispersive liquid-liquid microextraction (DLLME) method for separation/preconcentration of ultra trace amounts of Co(II) and its determination with FAAS was developed. The DLLME behavior of Co(II) using Aliquat 336-chloride as ion pairing agent was systematically investigated. The factors influencing the ion pair formation and extraction by DLLME method were optimized. Under the optimized conditions for 150 µL of extraction solvent (carbon tetrachloride), 1.5 mL disperser solvent (acetonitrile) and 5 mL of sample, the enrichment factor was 30. The detection limit was 5.6 µg L and the RSD for replicate measurements of 1 mg L was 1.32 %. The calibration graph using the preconcentration system for cobalt was linear from 40 to 400 µg L with a correlation coefficient of 0.999. The proposed method was successfully applied for determination of cobalt in black tea, paprika and marjoram real samples. [ABSTRACT FROM AUTHOR]

This case study presents a fast and reliable method of combining strontium isotope ratios (87Sr/86Sr) with a multielement pattern (Rb, Sr, Y, Zr, Mo, Cd, Ba, Pb, Th, U, Mg, Ca, Sc, Ti, Cr, Mn, Fe, Co, Ni, Cu, Zn, As and rare earth elements) by means of inductively coupled plasma mass spectrometry (ICP-MS) to establish a unique fingerprint of authentic Szegedi Fűszerpaprika (PDO) and classify authentic and purchased paprika from different known, declared and unknown geographical origin using multivariate statistical tools (principal component and canonical discriminant analysis). Since paprika represents a processed spice, alterations in element and Sr isotopic composition throughout the production process were investigated. The Sr source in the final product was identified to stem from bioavailable Sr sources in soil. Therefore, the ammonium nitrate extract of a soil is sufficient to establish a Sr fingerprint for agricultural products of a region. As a consequence, the spice paprika can be traced back to its geographical origin even after processing. [ABSTRACT FROM AUTHOR]

Abstract  Twelve hybrids obtained by crossing of different Hungarian cultivars and the Spanish ‘Jaranda’, ‘Jariza’ and ‘Jeromín’ have been studied. The aim of this work was to select those peppers with high capsaicinoids content, and good agronomic and industrial characteristics, as ‘Jeromín’, the only local cultivar used for pungent (hot) paprika, has a low and irregular pungency depending on the year. The crop productive characteristics, ASTA colour, carotenoid pigment content and pungency of the paprika has been studied and elaborated following the traditional procedure of La Vera (Extremadura, Spain). The productive characteristics and pigment concentration of the crossings were, in general, similar to that of local cultivars, and all of them could be suitable for hot paprika production, because their capsaicinoid content was higher than that of ‘Jeromín’ (78 mg kg−1 dwt of total capsaicinoids). The most pungent hybrids were Kibedicsipos × Jariza, Jeromín × Szegedi178 and Jaranda × Szegedi179, with a total capsaicinoid content of 1,240, 1,107, and 997 mg kg−1 dwt, respectively. Their paprikas showed a carotenoid pigment content higher than that of ‘Jaranda’, which is considered as a high quality paprika. [ABSTRACT FROM AUTHOR]

Body color intensity of red-colored koi carp Cyprinus carpio and goldfish Carassius auratus auratus varieties were measured to evaluate the effect of paprika used as a feed additive. Digital photos of the experimental fish were processed and analyzed by using special software. The red, green and blue (RGB) values of images were recorded and grayscale values of R, G and B were analyzed. The RGB values seem to play different roles in the development of the visible ‘redness’ of the two species. In most cases the B values decreased continuously during the administration of the paprika as a carotenoid feed additive, which seemed to have no effect on this process. The G values remained unchanged or decreased slightly as redness increased due to paprika feeding. The R values had a tendency to increase due to paprika feeding but significant differences can be expected only after 4 weeks at the feeding conditions applied here. Both the initial rate of redness and genetic background are thought to influence the rate of red color intensity change, which was observed to be different in the two fish species studied here. [ABSTRACT FROM AUTHOR]

A tobamovirus, belonging to the P1 pathotype, was isolated from sweet pepper (Capsicum annuum) in Kochi Prefecture, Japan and was identified as the Paprika mild mottle virus Japanese strain (PaMMV-J). Unlike a reported PaMMV strain incapable of infecting tomato plants, PaMMV-J occasionally infected tomato plants, although the infectivity was lower than that of Tomato mosaic virus. Analysis of the distribution and replication of PaMMV-J in tomato using in vitro RNA transcripts from the cDNA clone of PaMMV-J suggest that the low infectivity of PaMMV-J to tomato plants is due to low levels of both replication and cell-to-cell movement. [ABSTRACT FROM AUTHOR]

Investigates the spawning ability of yellowtail, Seriola quinqueradiata. Chemical composition of experimental diets; Variation in the content of crude lipid and crude protein contents of soft-dry pellets; Egg production; Egg buoyancy rate; Larval quality.