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Objective: This study was performed to evaluate the quality characteristics of reducednitrite boiled pork sausages (BPSs) with paprika oleoresin solution (POS) to compensate for the reduced sodium nitrite (NaNO2). Methods: POS was prepared by diluting paprika oleoresin with sunflower seed oil at a ratio of 1:20. BPSs were subjected to four different treatments: reference (REF), BPS added with 150 ppm NaNO2; control (CTL), BPS added with 37.5 ppm NaNO2; treatment 1 (TRT1), BPS added with 37.5 ppm NaNO2 and 0.1% POS; treatment 2 (TRT2), BPS added with 75 ppm NaNO2 and 0.1% POS). Results: The pH values of CTL were lower than those of other treatments. The a* values of TRT1 were higher than those of CTL, and those of REF were lower than those of TRT1 and TRT2. The b* values of TRT1 and TRT2 were higher than those of REF and CTL. The total plate counts of CTL were the highest among all treatments, and Enterobacteriaceae counts of CTL and TRT1 on the 14th day were higher than those of REF and TRT2. Conclusion: The combination of 75 ppm NaNO2 and 0.1% POS to BPS during storage had an antimicrobial effect similar to that of adding 150 ppm NaNO2. Thus, POS can be used to reduce the use of NaNO2 in meat products. [ABSTRACT FROM AUTHOR]

By developing and implementing a local temperature control system, such as a root zone, with a high energy efficiency heat source, we can ensure both yield and energy efficiency against extreme temperatures. This system, designed with practicality in mind, has a remarkably positive impact on paprika plants' growth and yield in greenhouse cultivation. In the summer season, paprika plants were grown with no cooling, nutrient solution cooling (NSC) and the combination of NSC and substrate surround cooling (SSC) (NSC + SSC). In the case of SSC, cooled water circulated through the pipe surrounding the substrate to lower the substrate temperature. The cooling system maintains the nutrient solution temperature at 18 °C and the circulating water temperature at the system in the winter season; the paprika plants were grown with no heating (NH), nutrient solution heating (NSH) and the combination of NSH and substrate surround heating (SSH) (NSH + SSH). The heating system maintains the nutrient solution temperature at 25 °C and the circulating water temperature at 30 °C. In the summer, the root fresh and dry weights, stem fresh and dry weights, stem length and node number were increased in the NSC + SSC. In the winter season, the stem fresh and dry weights, leaf area and leaf fresh and dry weights were increased in the NSH + SSH. In both seasons, root-zone temperature control increased the fruit quality and yield. The result indicates that this easy-to-install root-zone temperature control system can be applied to the commercial greenhouse to secure paprika growth and yield in year-round cultivation. [ABSTRACT FROM AUTHOR]

This article offers an examination of Japanese anime director Kon Satoshi's artistic style, with a particular focus on his presentation of the title credits, by tracing his career as an internationally acclaimed auteur. It argues that Kon's last film Paprika (2006) can be read as a bold experiment that collapses the distinction between physical existence and media representation, which is manifested at two levels: visually, by the translucent projections of the credits and narratively, by the recurring trope of the butterfly dream. It demonstrates that Kon develops a unique aesthetic over his career that blurs the boundary not only between reality and fiction within the diegetic space, but more significantly between the diegesis (i.e., the fictional universe depicted in the animated films) and the tangible, everyday reality that we dwell in. From the perspective of media ecology, this article proposes to consider the diegetic space, which tends to be treated as a commodity that we unproblematically consume, as something that is thoroughly imbricated in and dialogized with our concrete existence in the physical reality. [ABSTRACT FROM AUTHOR]

Improving the productivity of sweet pepper (Capsicum annuum) is essential to meeting the increasing global demand. This can be partially accomplished by investigating and determining high-yield traits, thereby enabling the selection or breeding of high-yield plants. Therefore, this study aimed to determine the high-yield traits of sweet pepper by analyzing its yield components. We analyzed yield components of commercially available cultivars (red and yellow) that were hydroponically grown in a greenhouse (e.g., total fruit fresh weight, fruit dry weight, fruit dry matter content, total dry matter production, and light-use efficiency) using Pearson's correlation coefficient (r). Our results showed the following: the total fruit fresh weight was positively and negatively correlated with the fruit dry weight (r = 0.83; P < 0.001) and fruit dry matter content (r = -0.70; P < 0.001), respectively; the fruit dry weight was positively correlated with the total dry matter production (r = 0.50; P < 0.01), and the total dry matter production was positively correlated with the light-use efficiency (r = 0.93; P < 0.001); and the cultivars with the high total fruit fresh weight were characterized by the notably low fruit dry matter content and high light-use efficiency (e.g., 'Gialte'). In conclusion, high-yielding sweet peppers are characterized by a low fruit dry matter content and high light-use efficiency. [ABSTRACT FROM AUTHOR]

Considering growing food demand and waste concerns, sustainable packaging solutions have been explored. Biomacromolecules, like proteins and lipids, offer promising alternatives to conventional polymers for food packaging components. This study investigates the use of oleoresins to enhance the functionality of soy protein isolate (SPI) films. Physical-mechanical properties and antifungal activity against Penicillium paneum were assessed. Cinnamon and paprika oleoresins were incorporated in both free and encapsulated forms (using solid lipid microparticles, SLMs), resulting in orange-colored films. Films containing SLMs exhibited reduced light transmittance (over 50%), potentially protecting photosensitive products from light degradation. Key film properties like moisture content, solubility in water, and water vapor permeability remained unchanged. The thermal curves between 20 and 100 ºC showed no glass transition events. While tensile strength decreased (from 4.83 MPa to 1.80 MPa), the presence of both SLMs and free oleoresins significantly delayed the growth of P. paneum, suggesting potential antifungal activity. The films offer combined barrier and antimicrobial properties, making them a promising sustainable alternative for food preservation. Further optimization efforts could focus on balancing mechanical properties with desired functionalities for real-world applications. [ABSTRACT FROM AUTHOR]

This study aims to evaluate the effects of paprika extract on the survival rate, growth performance and stimulation of the innate immune system of Litopenaeus vannamei. In this experiment, 240 healthy shrimp (3.22 ± 0.12 g) were randomly divided into four groups. The shrimp were fed diets with different concentrations of paprika oil extracts (0%, 0.5%, 1% and 2%) for 8 weeks. The results showed that growth performance, urea, uric acid, creatinine, cholesterol levels, aspartate aminotransferase and alkaline phosphatase activities were not significantly affected by adding paprika extract to the shrimp diet (p > 0.05). Diets containing 1% and 0.5% paprika extract showed the highest levels of total protein and triglyceride, respectively (p < 0.05). There was a significant decrease in haemolymph glucose concentration in shrimp‐fed diets containing 1% and 2% paprika extract (p < 0.05). Moreover, a diet containing 0.5% paprika extract resulted in the highest levels of total heamocyte count, hyaline cells and large‐granular cells in shrimp (p < 0.05). Higher catalase and superoxide dismutase activities were also exhibited in the paprika groups (p < 0.05). Vibrio sp. bacteria were not significantly reduced by paprika extract in the intestines of L. vannamei (p > 0.05). A significant decrease in heterotrophic bacteria was observed with increasing extract concentrations (p < 0.05). The shrimp culture industry can utilize paprika extract as a cost‐effective, efficient and environmentally friendly immune stimulant at a concentration of 0.5%. [ABSTRACT FROM AUTHOR]

Herbs and spices are known to be prone to food fraud and accurate analytical tools are needed to detect adulterants. Amongst the potential adulteration, dilution with bulking agents has regularly been reported, especially with inorganic materials such as talc or brick powder. Energy Dispersive X-Ray Fluorescence (ED-XRF) spectrometry is a well-established non-destructive analytical technique for qualitative and quantitative elemental analysis of a wide variety of samples. ED-XRF was here evaluated for the detection of inorganic adulterants in turmeric, paprika and oregano, which were selected as representative for the herbs & spices food category. Magnesium, silicon, and calcium were identified as elements to detect talc, soapstone, brick/clay powder, and chalk inorganic adulterants. ED-XRF successfully detected adulterated samples when spiked down to 5% (w/w) in the selected herbs and spices. With its ease-of-use and speed, ED-XRF is well adapted for the monitoring of inorganic adulteration of herbs and spices along the supply chain. [ABSTRACT FROM AUTHOR]

In 2023, symptoms like damping-off disease were observed in 74 paprika growing in greenhouses in Cheorwon-gun, Gangwon-do, Korea. In this study, we tried to find the cause of the damping-off disease outbreak. We collected symptomatic seedlings and observed the typical crescent-shaped conidia of Fusarium oxysporum by microscope. To confirm the presence of F. oxysporum in the samples, polymerase chain reaction was performed using primers specific for F. oxysporum; the resulting sequence showed 99.11% identity with F. oxysporum. To confirm the pathogenicity of the F. oxysporum (CW) isolated from the samples, healthy paprika plants were inoculated with F. oxysporum CW and damping-off symptoms were observed 2 weeks later. To investigate whether the damping-off disease outbreak in Cheorwon-gun was caused by F. oxysporum-contaminated seeds, 100 paprika seeds were disinfected and placed in Murashige and Skoog medium. Typical pink F. oxysporum hyphae were found only in control non-disinfected seeds. An 18S rRNA-based and a TEF gene-based phylogenetic analysis showed that the F. oxysporum CW isolate was not grouped with a F. oxysporum isolate reported from Cheorwon-gun in 2019. This study is the first report that an outbreak of damping-off disease in paprika in Cheorwon-gun, Gangwon-do, Korea, was caused by contamination of F. oxysporum seeds.

Objective: This study aimed to investigate the effects of granularity of paprika on the physical and chemical properties and volatile flavor compounds of chili oil. Methods: Chili oil samples（KLD2-KLD5）were prepared from mechanically crushed paprika with different granularity （35, 30, 26, 20 mesh）, and the content of capsaicinoids, chromatic aberration value, and peroxide value of oil samples were determined by high performance liquid chromatography（HPLC）, colorimeter and other methods. The types and contents of volatile flavor compounds were detected and analyzed by gas chromatography-ion mobility spectrometry （GC-IMS） combined with principal component analysis （PCA）, partial least squares discriminant analysis （PLS-DA）, and heat map cluster analysis. In addition, a comparative analysis was performed with the traditional hand-milled chili oil sample （KLD1）. Results: In the KLD2-KLD5 chili oil samples prepared with mechanically crushed paprika, the concentration of capsaicin, dihydrocapsaicin and capsaicinoids, scoville heat units （SHU） and pungency degree decreased with the increase of the granularity of paprika. The peroxide value increases with the increase of the granularity, and the brightness L* increased first and then decreased with the decrease of the granularity, and there was a significant difference（P＜0.05） had been observed. A total of 58 volatile organic compounds （VOCs） were identified by GC-IMS, mainly including: alcohols, aldehydes, ketones, carboxylic acids, esters, heterocyclics and thioethers, with 10, 18, 12, 4, 7, 5 and 2 types respectively. GC-IMS fingerprints combined with the relative percentage of VOCs showed that the types of VOCs in KLD2-KLD5 samples were the same, but the contents were different. The types and content of VOCs in KLD1 were quite different from those in KLD2-KLD5. Fourteen key differential markers of 5 chili oils were screened by PLS-DA. The results of principal component analysis, nearest neighbor analysis, and heat map clustering analysis of VOCs in five kinds of chili oil samples were consistent with the results of GC-IMS fingerprints. These samples could be accurately distinguished and the flavor of KLD1 was the most unique. Conclusion: The granularity of paprika had a significant impact on the dissolution rate of capsaicin and dihydrocapsaicin in chili oil, peroxide value, and brightness L* （P＜0.05）, but has no effect on the types of volatile flavor compounds in chili oil. However, the content of volatile flavor compounds in each sample had a certain difference.

Objective: We aimed to create a question bank about clinical factors for predicting the diagnoses of psoriatic arthritis in patients with psoriasis of various ancestries and skin tones, which can be completed entirely by patients. Methods: Utah Psoriasis Initiative participants without a psoriatic arthritis diagnosis at enrollment were observed for diagnosis during the study period. We inferred ancestry from exome sequencing data and performed Cox proportional hazards regression to identify clinical predictors of psoriatic arthritis in different ancestry groups. Based on results and literature review, we developed a question bank for assessing psoriatic arthritis risk among patients with psoriasis in various ancestries. Results: Patient‐reported untreated psoriasis induration and history of fingernail psoriasis were associated with psoriatic arthritis in participants of European and non‐European ancestry. We developed the Psoriatic Arthritis Prediction and Identification Question Bank for Diverse Ancestries (PAPRIKA) version 1.0, which included questions regarding psoriasis characteristics, arthritis symptoms, comorbidities, family history, and demographics. PAPRIKA is accessible at http://bjfenglab.org/. Conclusion: The clinical features (untreated psoriasis induration and history of fingernail psoriasis) that can predict psoriatic arthritis in European individuals also work for non‐European individuals. PAPRIKA can be used to gather psoriatic arthritis predictive data from patients with psoriasis without provider assistance and is relevant for patients across ancestries. [ABSTRACT FROM AUTHOR]

The effect of different storage methods (ambient temperature (A), refrigeration at 4 °C (R) and freezing at − 18 °C (F)), on the phytochemistry of an Algerian spice (paprika powder), was assessed. The optimized extract was obtained under the optimum conditions of ultrasound-assisted extraction (UAE) using response surface methodology (RSM) coupled with a Box–Behnken Design (BBD). This extract was evaluated for its total phenolics content (TPC), total flavonoids content (TFC) and its antioxidant and antibacterial activities. Under the optimum conditions (5 min for the irradiation time, 40% for the amplitude, 80% for ethanol concentration and 50% for solid–liquid ratio) the TPC was 12.23 ± 1.01 mg Gallic Acid Equivalent/gram of Dried Powder (mg GAE/g DP) which is very close with experimental assay. The TPC are better preserved at A whereas TFC and the antioxidant activity at F, and the antibacterial activity depend on the storage methods and the strains tested. [ABSTRACT FROM AUTHOR]

The present study aims to investigate the chromogenic effect and the interaction between starch-pigment complexes of corn starch (CS) and potato starch (PS) complexed with paprika red pigment. Compared to PS, CS showed 12.5 times higher adsorption capacity for paprika red pigment. Additionally, the a* value of CS-P (26.90 ± 0.23) was significantly higher than that of PS-P (22.45 ± 1.84), resulting in a corn starch-paprika red pigment complex (CS-P) with a more intense red colour. The addition of paprika red pigment significantly decreased the particle size and porosity of CS by 48.14 ± 5.29% and 17.01 ± 3.80%, respectively. Conversely, no significant impact on PS was observed. Additionally, the Fourier transform infrared (FT-IR) spectroscopy results revealed that the starch molecules and paprika red pigment were bound to each other through strong hydrogen bonds. X-diffraction (XRD) results indicated that the starch-paprika red pigment complexes have a V-shaped structure. Furthermore, the relative crystallinity of the complexes between starch and red pepper pigment showed an increasing trend, however, the relative crystallinity of CS increased significantly by 11.77 ± 0.99–49.21 ± 3.67%. Consequently, the CS-P colouring was good. [ABSTRACT FROM AUTHOR]

Leaf diseases of plants are common worldwide. Using image processing, farmers could spot diseases in pepper plants more rapidly and get advice from plant disease experts. In this paper, researchers developed a Transfer Learning classification model for bell pepper leaf disease, with the Transfer Learning model trained on images of healthy and diseased bell pepper leaves. Classification of healthy and diseased bell pepper leaves has been carried out, and fine-tuned Transfer Learning has been applied using several pre-trained CNN models. To achieve the best outcome, four pre-trained models, including MobileNet, VGG16, ResNetV250, and DenseNet121, and three Fully Connected (FC) layer architectures were tested. The Fully Connected (FC) layer with four Transfer Learning architectures achieved the best accuracy value of 99.33% on DenseNet121 architecture with one layer and Cohen’s Kappa value of 0.9865.

To improve farmers’ incomes by diversifying produce, Gyeongsangnam-do Agricultural Research and Extension Services developed a highly productive mini paprika, namely, ‘Raon red.’ Since 2007, various genetic resources have been collected and bred to obtain pure line separations for crossbreeding purposes. In 2012, a cross combination between an orange-colored female parent ‘MBO 008’ and a red-colored male parent ‘SBR 970’ was selected among the diverse crossings. The characteristics of the resultant F1, named ‘Raon red’ in 2014, were verified through field tests conducted from 2013 to 2014. ‘Raon red’ plants grew with a similar vigor to ‘RD Glory’ (control). The fruit of this variety weighed 56 g, twice that of the control; in addition, it had a stable shape with a bright red color. The soluble solids of the fruits averaged 10.2 °Bx and 1.6 °Bx lower than those of the control. Additionally, the fruit was 29% firmer than that of the c ontrol, and its pericarp was 29% thicker. The yield per 10a of ‘Raon red’ was 5,035 kg, twice that of the control. Overall, this new cultivar is expected to increase the income of mini paprika growers because of its high productivity (Registration No. 6375). [ABSTRACT FROM AUTHOR]

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]

Paprika (Capsicum annuum L.) is a mild pepper with larger fruit and thicker fruit skin than common chilli and bell peppers. The process of fruit development in paprika is relatively more complex, including expansion, sweetening, and pigmentation. However, the lack of genetic information in this species impedes our understanding of the molecular mechanisms involved in the development and ripening of paprika fruit. We preformed high-throughput transcriptome sequencing analysis to characterize gene expression profiles of paprika fruit during development and ripening. Differential gene expression analysis revealed that 725, 684, and 652 genes were detected in transcriptome comparison of early fruits with mature green fruits, mature green fruits with breaker fruits, and breaker fruits with mature red fruits, respectively. Kyoto encyclopedia of genes and genomes pathway enrichment analysis indicated that sugar metabolism-related pathways were highly enriched during fruit development and ripening, and starch and sucrose metabolic pathways were most highly enriched. Based on the pathway regulation analysis, sugar metabolism–related genes function to regulate sucrose hydrolysis and starch, cellulose, and trehalose biosynthesis; and these genes were specifically expressed at different stages of development in paprika fruit. The expression profiles investigated in our study lay the foundation for further research into genes correlated with sugar metabolism in the developmental stages of paprika fruit. [ABSTRACT FROM AUTHOR]

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As an indispensable process in the microencapsulation of active substances, emulsion preparation has a significant impact on microencapsulated products. In this study, five primary emulsions of paprika oleoresin (PO, the natural colourant extracted from the fruit peel of Capsicum annuum L.) with different particle sizes (255–901.7 nm) were prepared using three industrialized pulverization-inducing techniques (stirring, ultrasound induction, and high-pressure homogenization). Subsequently, the PO emulsion was microencapsulated via spray drying. The effects of the different induction methods on the physicochemical properties, digestive behaviour, antioxidant activity, and storage stability of PO microencapsulated powder were investigated. The results showed that ultrasound and high-pressure homogenization induction could improve the encapsulation efficiency, solubility, and rehydration capacity of the microcapsules. In vitro digestion studies showed that ultrasound and high-pressure homogenization induction significantly increased the apparent solubility and dissolution of the microcapsules. High-pressure homogenization induction significantly improved the antioxidant capacity of the microcapsules, while high-intensity ultrasound (600 W) induction slowed down the degradation of the microcapsule fats and oils under short-term UV and long-term natural light exposure. Our study showed that ultrasound and high-pressure homogenization equipment could successfully be used to prepare emulsions containing nanoscale capsicum oil resin particles, improve their functional properties, and enhance the oral bioavailability of this bioactive product. [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]

To study the influence of different soilless growing systems and nutrient concentrations of Hoagland's solution on per cent survival of seedlings, plant height, growth rate, leaf area, chlorophyll content, number of flowers per inflorescence, days to flower initiation, days to 50 per cent flowering and days to maturity in paprika chilli at various growth stages, the study was conducted at AICRP on Seed (Crops), UAS, GKVK, Bengaluru during 2021-2023. The results revealed that, among the treatments, paprika chilli crop grown in Dutch buckets (using clay balls as growing medium) with 100 per cent (full strength) Hoagland's solution influenced the performance of chilli plants under greenhouse condition and showed significantly highest per cent survival of seedlings (100%) at 20 DAT, highest plant height (165.38 cm), plant growth rate (0.09 cm), leaf area (1591.79 cm2), chlorophyll content (56.86) at 180 DAT, number of flowers per inflorescence at 60 DAT (15.67), and took significantly less days to maturity (119.06) which was followed by Dutch bucket with 10 per cent increase in 100 per cent Hoagland's solution for every 20 days compared to control (98.67%, 154.28 cm, 0.06 cm, 1370.92 cm2, 44.21, 12.66 and 120.94, respectively). Whereas, 50 per cent Hoagland's solution (half strength) showed comparatively less performance both in Dutch buckets and grow bags over control. Paprika chilli grown in Dutch buckets with 100 per cent Hoagland's solution improved the crop performance and seed quality compared to control and other methods. Hence, this could be exploited for commercial soilless seed production of paprika chilli. [ABSTRACT FROM AUTHOR]

This study was conducted on research field of Rural Services Research Institute in Harran Plain in Turkey to determine response of paprika pepper (cvs., Ace, Queen and King) to furrow irrigation. The influence of furrow irrigation methods on yield, growth (i.e., leaf area index and plant height), physiology (i.e., total chlorophyll content), quality (i.e., fruit moisture, ASTA, capsaicin, vitamin C and beta carotene) and potential use of CWSI were investigated. Furrow irrigation treatments were conventional furrow irrigation (CFI), deficit furrow irrigation (DFI) and partial root drying (PRD-50 and PRD-25). 50% and 25% of water applied to CFI were given to PDR-50 and PRD-25, respectively. The DFI received 50% of the water given to CFI. Irrigation water supplied was between 238–952 mm whereas Evapotranspiration (ET) was between 438–1050 mm. The highest yield (2310 kgda−1) was obtained from CFI and the lowest yield (994 kgda−1) was obtained from PRD-25. Leaf area index (LAI) varied between 0.85–2.67, vitamin C between 950.50–2233.10 mgkg−1 and total chlorophyll content between 475.11–685.15 mgkg−1, water use efficiency (WUE) between 2.73 and 1.86 kgm−3, CWSI between 0.17–0.89. Highly significant correlations between CWSI and paprika pepper parameters such as LAI, ET, Vitamin C and chlorophyll content were determined. Interactions between cultivars and furrow application methods were found significant (p < 0.01). Although CFI gave the best result in terms of yield, PRD-50 was recommended under water deficit conditions since both yield and quality parameters were better. [ABSTRACT FROM AUTHOR]

Dried pasta is depicted as the most traditional and popular Italian food culture. Italy has the highest per capita pasta consumption worldwide, but lifestyle changes define new habits and trends in consuming this traditional Italian food. The present study aims to explore organic consumers’ knowledge, attitudes and preferences for dried pasta and, specifically, the relevance of organic and “ancient” durum wheat varieties. Results show limited knowledge of consumers about dried pasta characteristics and the relevance of extrinsic cues, especially those related to expected taste and local origin. Therefore, the most relevant claims for improving the communication strategy of dried pasta are identified. Companies should meet consumers’ preferences by increasing investments in the innovation of this staple food with a focus on improving production processes and packaging design with more effective front-of-pack communication. The findings provide insights into the pasta market, which may help organic companies to enter this new market and make their products more appealing to consumers.

This study investigated the use of targeted analysis to verify the geographic origin of ground paprika samples. In total, 36 samples were analyzed from all over the world (17 from Europe, 17 from Asia, one from North America, and one from Africa). Deliberately chosen methods that use equipment commonly available in control laboratories were used for the analysis. The samples were examined for total fat content, total protein content, sugar concentration, the concentration of selected elements, ASTA coloring, ash content, and pH of the extract. The results were processed using multivariate analysis, which showed that, based on these investigated parameters, it is possible to differentiate ground paprika samples from different regions. In addition to being able to separate samples originating from Asia from those originating from Europe, it was also possible to distinguish samples from Europe with protected geographical indications, such as paprika from Hungary, Spain, and Slovakia. [ABSTRACT FROM AUTHOR]

White compound chocolate (CC) and chocolate spread (CS) do not contain cocoa solids and thus they have deficiency of antioxidant activity. So, paprika extract (PE) was used to develop the visual and functional features of compound chocolate (CC) and chocolate spread (CS). Color stability of both chocolate samples was investigated for 12 weeks under accelerated shelf-life conditions and using PE significantly increased + a*, C*, and h° values of chocolate samples (P < 0.05). Also, at the end of shelf life, ΔE values were determined as > 2.83 and > 3.74 for CC and CS samples, respectively. Using PE in the production of CC and CS samples significantly increased antioxidant activity for pre-and post in vitro digestion, except for post digestion of S025 samples (P < 0.05). General acceptability of the CS samples decreased with increasing of PE ratios, for CC samples it was increased except for C100. The results showed that PE can be used in the production of functional chocolate with high antioxidant activity and as a natural coloring agent. [ABSTRACT FROM AUTHOR]

Paprika Capsicum annuum L. contains useful molecules such as carotenoids and polyunsaturated fatty acids, which are considered high-value functional and health ingredients. To obtain these compounds, paprika was extracted using different methods (Soxhlet, SC-CO2, and SC-CO2 with co-extractant) and at different parameters. The results showed that the carotenoid content decreased with the addition of the co-extractant while the fatty acid content and yield increased. It was found that the highest carotenoid content (capsanthin > β-carotene > capsorubin > zeaxanthin > β-cryptoxanthin > violaxanthin) was obtained at 50 °C/45 MPa for SC-CO2 extraction. Paprika extract rich in polyunsaturated fatty acids (linoleic, oleic, and α-linolenic acid) was obtained at 40 °C/25 MPa for SC-CO2 with co-extractant. The PUFA/SFA ratios for paprika extract were in agreement with the recommendations of nutritional guidelines. The use of SC-CO2 for the extraction of Capsicum annuum allowed us to obtain a high-quality, rich in carotenoids and polyunsaturated fatty acids, extract that can be used as a substrate in the industry. [ABSTRACT FROM AUTHOR]

Changes in the level of income of the population and a reduction in time availability are shifting food consumption from traditional to more convenient food products. The production of traditional food has a significantly positive impact on the territory, as it contributes to preserving cultural traditions and identity and supports rural development and resilience, thus becoming essential for the survival of rural areas. Within traditional food products, spices are among the most usual ingredients in traditional cuisine, extensively used to add flavour and colour to dishes. However, spices in general and paprika in particular—one of the most typical spices in the Spanish cuisine and the subject of this paper—have been rarely the subject of scientific studies. The purpose of this study is to analyse consumers' perceptions towards paprika and determine the level of its consumption. For this purpose, a survey was conducted on a representative sample of Spanish consumers. The findings indicated that the average consumption of paprika was 154.5 gr/person per year. Although the general consumers' perceptions toward this spice were generally positive, they proved to be less positive amongst young people and inhabitants of large cities, whose consumption of the spice was also lower. Additionally, the Pimentón de La Vera PDO paprika was the most popular version of paprika, being mentioned by all the participants. The findings from this study confirm the change in food consumption patterns. [ABSTRACT FROM AUTHOR]

The aim of the study was to investigate the effect of nitrite reduction on oxidative stability, chemical composition, textural and sensory properties of traditional kulen sausage. In total, three batches of kulen were made. The control batch (C) contained 110.0 mg/kg of sodium nitrite (NaNO2), the second (R1) batch contained 55 mg/kg of NaNO2, while the third (R2) was produced without nitrites. Nitrite removal from the sausage formulation significantly affected oxidative stability, while the reduction of nitrite from 110 mg/kg to 55 mg/kg did not affect the oxidative stability of the product. When it comes to texture, complete removal of nitrite from kulen resulted in significantly lower values of hardness, gumminess and chewiness. Sensory scores for colour were similar between all analysed batches. However, scores for aroma, taste, consistency and overall acceptability were significantly lower in R2 batch sausages. At the same time, scores of all investigated sensory parameters were similar for sausages formulated with 110 mg/kg and 55 mg/kg of NaNO2. [ABSTRACT FROM AUTHOR]

British tourists played an oversized part in the imaginations of interwar Hungarian tourism promoters. Despite arriving in comparatively low numbers, they fell into a circle of privileged foreigners. When it came to tallying successes in attracting visitors from abroad, Anglophone tourists were “golden pheasants”: rich, glamorous, and willing to part with their precious currency—as long as they were courted in the right way. One of those ways was to manage British expectations when it came to Hungarian cuisine. Paprika was a particular cause for concern. With a reputation for intense spiciness, some tourism promoters worried that it would shock the mild Anglophone palate and attempted to reassure potential guests that Hungary would (literally) be to their taste. Yet their concern was largely unrequited. Why? My article investigates this mystery, and with it, explores the role of paprika both in promoting tourism to Hungary and in the broader management of national “branding” for foreign consumption in the uneasy postimperial cultural atmosphere. Drawing on guidebooks, travelogues, advertisements, periodicals, and films, it argues that the spice served as a symbolic marker of confidence (or lack thereof) in Hungary’s place in global affairs. behrendta@mst.edu

This study aimed to investigate the thermal behavior and composition of volatile compounds, fatty acids and polyphenols in paprika obtained from peppers of different countries. The thermal analysis revealed various transformations in the paprika composition, namely drying, water loss and decomposition of volatile compounds, fatty acids, amino acids, cellulose, hemicellulose and lignin. The main fatty acids found in all paprika oils were linoleic (20.3–64.8%), palmitic (10.6–16.0%) and oleic acid (10.4–18.1%). A notable amount of omega-3 was found in spicy paprika powder varieties. The volatile compounds were classified into six odor classes (citrus (29%), woody (28%), green (18%), fruity (11%), gasoline (10%) and floral (4%)). The total polyphenol content ranged between 5.11 and 10.9 g GA/kg. [ABSTRACT FROM AUTHOR]

This study investigated the effects of supplemental inter-lighting on paprika (cv. Nagano RZ) in South Korea in summer using various LED light sources. The following LED inter-lighting treatments were used: QD-IL (blue + wide-red + far-red inter-lighting), CW-IL (cool-white inter-lighting), and B+R-IL (blue + red (1:2) inter-lighting). To investigate the effect of supplemental lighting on each canopy, top-lighting (CW-TL) was also used. Additionally, a control without supplemental lighting was included for comparison. Significant variations were observed in the plant growth indexes 42 days after treatment. The SPAD values and total chlorophyll content in the last period of cultivation were significantly higher than those of the control. In November, the marketable fruit yield was significantly higher than that of the control. QD-IL, CW-IL, and CW-TL resulted in significantly higher values of total soluble solids than the control, and CW-IL resulted in higher values of ascorbic acid content than the control. Regarding the economic analysis, CW-IL resulted in the highest net income rate (12.70%) compared with the control. Therefore, the light sources of CW-IL were assessed as suitable for supplemental lighting due to the highest total soluble solids, ascorbic acid content, and net income rate obtained. [ABSTRACT FROM AUTHOR]

Cultivation of bell peppers by farmers in Pasirlangu Village, Cisarua District, West Bandung Regency, tends to reach less optimum production, indicated by the average production per crop. The purpose of this study is to evaluate three aspects: (1) factors that affect productivity, (2) allocative efficiency, and (3) income of paprika farming in Pasirlangu Village. The Ordinary Least Squares method was used to analyze factors affecting productivity, the Marginal Product Value method to assess allocative efficiency, and the R/C ratio to calculate cultivation profits. The results showed that labor and seed inputs are inputs that have a significant effect on the productivity of agricultural businesses. In the efficiency analysis, seed input and husk charcoal are not efficient inputs, so these inputs need to be added. The income analysis shows that the paprika farming business in Pasirlangu Village is still profitable even though it is not optimal, as indicated by the ratio of profits and costs, which is > 1. [ABSTRACT FROM AUTHOR]

Other than in highland areas, the majority of paprika growers in Republic of Korea transplant during late summer and cultivate when temperatures are relatively low. Additionally, they typically apply European nutrient solutions and hydroponic technologies with different climates and cultivation periods. Therefore, this study was conducted to determine the optimal nutrient solution composition based on growth stages suitable for paprika (Capsicum annum L.) cultivation in closed hydroponic systems with a coir substrate during the winter cropping season. The nutrient solutions were supplied to all the paprika plants at pH 5.8–6.0 and electrical conductivity (EC) 2.0–3.5 dS·m−1 according to the target EC setting for each growth stage. The mixing ratio of the reused nutrient solution (drainage) to the fresh solution was maintained within 30% on an EC basis (0.6–1.1 dS∙m−1) at each irrigation event. Paprika plants 'Cupra' were grown in three different nutrient solutions using an automated fertilizer dosing system based on integrated solar radiation (ISR). Nutrient absorption patterns according to growth stages were investigated for each nutrient solution. To reduce the nutritional imbalances of major nutrients in the root zone (RZ, substrate), the nutrient solution 'NIHHS (National Institute of Horticultural and Herbal Sciences)' was adjusted considering the nutrition absorption patterns according to growth stages, ion balances between anions and cations, and differences between the ion concentrations in the RZ and with irrigation. NIHHS-Coir1 and NIHHS-Coir2 solutions with 5–10% and 10–15% readjustments of macronutrient concentrations in the NIHHS, respectively, were used to evaluate the suitabilities for cultivation and productivity, whilst the IKC (Informatie en Kennis Centrum) nutrient solution was used as the control. We investigated the influence of these solutions on growth, yield, and photosynthetic responses compared to the conventional nutrient solution. Throughout the entire cultivation period, the newly formulated NIHHS-Coir1 solution had a marketable fruit ratio (%) of 2.4–3.5% higher and a marketable yield (kg/m2) of 5.3–8.7% higher than those of the conventional IKC solution. [ABSTRACT FROM AUTHOR]

To investigate the effect of adding different spices (hot paprika, garlic, and oregano) on the biochemical changes during the ripening process and on the sensory attributes of Galician chorizo sausage, five batches (A: made with sweet paprika, B: sweet paprika + hot paprika, C: sweet paprika + garlic, D: sweet paprika + oregano, and E: sweet paprika + hot paprika + garlic + oregano) were manufactured in triplicate. In each replicate of each batch, samples were taken at 0, 2, 5, 9, 14, 21, and 30 d of ripening and analysed for composition, pH, water activity, and colour, proteolytic, lipolytic, and fat oxidation parameters. Additionally, ripened sausages were analysed for sensory attributes. The addition of spices, particularly garlic, increased acidification during the production process. Garlic, whether added alone or in combination with the other spices, significantly enhanced proteolytic and lipolytic processes during ripening. No differences between batches were observed for the a ∗, b ∗, peroxide and TBA values indicating that the quantities of hot paprika, garlic and oregano used in this study do not have a noticeable antioxidant effect. Batches containing garlic received the highest ratings from panellists regarding taste and aroma. • The effect of addition of hot paprika, garlic and oregano in Galician chorizo sausage was studied. • The addition of spices enhanced the acidification during the manufacture. • The addition of garlic increased both the proteolytic and lipolytic processes. • Spices in the quantities added did not protect color or fat against oxidative processes. • Sausages containing garlic were the best rated by the tasters. [ABSTRACT FROM AUTHOR]

Dispersive magnetic solid-phase extraction (DMSPE) technique is proposed as a new sensitive and effective sample treatment method for the determination of aflatoxins in paprika samples. DMSPE was followed by ultrahigh-performance liquid chromatography and high-resolution mass spectrometry detection (UHPLC-HRMS) using a non-targeted acquisition mode for the detection of main aflatoxins (aflatoxin G1, G2, B1 and B2) and derivatives. DMSPE was based on the use of magnetic nanocomposite coated with polypyrrole (PPy) polymer and the main experimental parameters influencing the extraction efficiency in adsorption and desorption steps have been studied and optimized. Analyses were performed using 250 µL magnetic PPy nanocomposite into the sample solution, adsorbing the analytes in 30 min and desorbing them with ethyl acetate (2 mL) in 15 min. The method has been validated, obtaining quantification limits between 3.5 and 4.7 µg kg−1 and recoveries between 89.5–97.7%. The high recovery rate, wide detection range and the use for the first time of the reusable Fe3O4@PPy nanomaterial in suspension for solid food matrices, guarantee the usefulness of the method developed for adequate control of aflatoxins levels in paprika. The proposed methodology was applied for the analysis of 31 samples (conventional and organic) revealing the absence of aflatoxins in the samples. [ABSTRACT FROM AUTHOR]

Paprika (Capsicum annuum) cannot grow or set fruit in temperatures that are higher than the optimal level. This study assesses the characteristics of 52 paprika accessions introduced from the agrobiodiversity center and the world vegetable center during a high temperature period in order to develop heat tolerant lines. As a result of controlling the temperature in two greenhouses by side ventilation and fogging system, the average daily temperature of the high temperature regime was 34.3℃, which was 2.4℃ higher than that of the normal temperature regime. Plant height, stem diameter, fruit set, fruit weight, fruit shape, pericarp thickness, soluble sugar content, yield, and marketable fruit development rate were all investigated as vegetative and reproductive growth-related parameters. Plant height, fruit weight, pericarp thickness, and yield were all reduced during high temperature treatment. Six germplasm lines (T12, T15, T26, T29, T32, and T36) were selected as high-temperature tolerant lines based on these parameters. The selected lines will be used to breed heat-tolerant cultivars as well as crossbreeding for genetic analysis. [ABSTRACT FROM AUTHOR]

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British tourists played an oversized part in the imaginations of interwar Hungarian tourism promoters. Despite arriving in comparatively low numbers, they fell into a circle of privileged foreigners. When it came to tallying successes in attracting visitors from abroad, Anglophone tourists were "golden pheasants": rich, glamorous, and willing to part with their precious currency--as long as they were courted in the right way. One of those ways was to manage British expectations when it came to Hungarian cuisine. Paprika was a particular cause for concern. With a reputation for intense spiciness, some tourism promoters worried that it would shock the mild Anglophone palate and attempted to reassure potential guests that Hungary would (literally) be to their taste. Yet their concern was largely unrequited. Why? My article investigates this mystery, and with it, explores the role of paprika both in promoting tourism to Hungary and in the broader management of national "branding" for foreign consumption in the uneasy postimperial cultural atmosphere. Drawing on guidebooks, travelogues, advertisements, periodicals, and films, it argues that the spice served as a symbolic marker of confidence (or lack thereof) in Hungary's place in global affairs. [ABSTRACT FROM AUTHOR]

Paprika, often called bell peppers, is a plant with the Latin name Capsicum annuum var. gross. Paprika in Indonesia has a high selling value, so the opportunity for cultivating the paprika plant itself is enormous. However, the cultivation of this plant cannot be separated from the threat of disease that can affect the yield of paprika. Bacterial spot is one of them, and it is a disease that is very dangerous for paprika plants because the disease infects all parts of the plant. In this case, early detection is needed to carry out appropriate treatment to minimize the effects caused by bacterial spots. Detection of bacterial spots on paprika can be done by direct observation or conducting laboratory tests, but this requires people who have the appropriate knowledge and experience. Based on the above problems, the identification system can be an option in identifying bacterial spot disease in paprika. This research chose the Convolutional Neural Network (CNN) algorithm in the identification system. Because CNN is one of the algorithms that can receive output in the form of an image which is very suitable for the case of bacterial spots on peppers, this research dataset is divided into healthy leaves and leaves infected with bacterial spots. In this study, the implementation of CNN with transfer learning obtained results from a test accuracy of 90%, training accuracy 97% with a loss of 8.5%, validation accuracy of 97.5% with a loss of 6.9%.

Human health is largely determined by the nature, level and structure of nutrition. A promising direction in the development of new food products is the expansion of the base of used ingredients used to partially replace meat raw materials with vegetable ones, in order to maximize the saturation of products with nutrients that contribute to the maintenance of normal life of the consumer. The use of new food ingredients contributes to the actual task set by the State policy in the field of healthy eating — expanding the range of enriched and functional food products. The work is devoted to the study of baked whole-muscle products using turkey meat and vegetable dressing as sources of high protein content, which solves the problem of deficiency of this component in the diet. A recipe for brine with the addition of the food additive “Glimalask”, which has a complex effect on the products under study, has been presented. The evaluation of quality indicators of finished products has been carried out, the article presents the results of a comparative analysis of baked whole-muscle turkey meat products, calculations of the product cost price. The comparative analysis has shown that, in comparison with the control sample, the baked whole-muscle products from turkey meat with vegetative dressing have improved physical and chemical properties, outstanding organoleptic characteristics, the yield of the product increases by 9.0–12.0%, depending on the formulation. Differences in the dynamics of microbial growth in the experimental and control samples were insignificant, the vegetable dressing helps to slow the growth of microorganisms on the surface of the product. The presented baked whole-muscle turkey meat products using optimized brine and vegetable sprinkles of chickpeas, sesame and paprika are recommended to a wide range of consumers of different age groups.

Le procédé de production du paprika à partir de la Niora (Capsicum annuum L.) au Maroc consiste essentiellement en une récolte manuelle des fruits en pleine maturité, en un séchage traditionnel au soleil et en un broyage dans des unités de transformation traditionnelles et se termine par un huilage (l’enlèvement du pédoncule est facultatif). Les détails concernant les opérations de transformation sont rapportés. Dans un deuxième volet une étude comparative de la qualité du paprika provenant de trois régions productrices de l’épice au Maroc a été abordée à travers l’analyse de leurs paramètres physico-chimiques et nutritionnels, de leur composition en métabolites secondaires et de leur pouvoir antioxydant. Les paprikas des 3 provenances ont montré des valeurs d’ASTA qui variaient de 104 à144 Unités. Les principaux acides gras composant le paprika sont l'acide linoléique, l'acide palmitique et l’acide oléique. En matière de composition minérale, les paprikas issus des 3 régions sont riches en potassium, en magnésium et relativement pauvre en sodium. Le paprika d’El Kalâa des Sraghna a montré les valeurs les plus élevées en capsaicinoïdes totaux (184,97 mg/kg PS). Les meilleures capacités antioxydantes ont été obtenues par le paprika du Tadla (IC50 de 260 µg/ml pour le test de DPPH et de 43,03 µg/ml pour le test d’ABTS).

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 oxidation of unsaturated fatty acids and the adverse transformation of pigments from meat and spices are the primary causes of chemical degradation in processed meat products. Thymol is found in a variety of plant extracts that have been proven to effectively inhibit or slow down oxidative processes. The objective of our study was to determine whether thymol treatment of the surface of sliced paprika salami could be applied to inhibit lipid oxidation and color change during refrigerated storage. During eight weeks of storage, the malondialdehyde (MDA) levels and the ratios of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and n6/n3 in thymol-treated salami remained unchanged (p ≥ 0.05), whereas in the controls, the MDA levels increased by approximately twelvefold and the ratio of SFAs in the lipid fraction increased (p < 0.001), while the ratio of PUFAs decreased (p < 0.001). The application of thymol prevented decrease in yellowness (b*) of the slices and reduced decreases in redness (a*) and brightness (chroma). [ABSTRACT FROM AUTHOR]

The emergence of deep neural networks has allowed the development of fully automated and efficient diagnostic systems for plant disease and pest phenotyping. Although previous approaches have proven to be promising, they are limited, especially in real-life scenarios, to properly diagnose and characterize the problem. In this work, we propose a framework which besides recognizing and localizing various plant abnormalities also informs the user about the severity of the diseases infecting the plant. By taking a single image as input, our algorithm is able to generate detailed descriptive phrases (user-defined) that display the location, severity stage, and visual attributes of all the abnormalities that are present in the image. Our framework is composed of three main components. One of them is a detector that accurately and efficiently recognizes and localizes the abnormalities in plants by extracting region-based anomaly features using a deep neural network-based feature extractor. The second one is an encoder--decoder network that performs pixel-level analysis to generate abnormalityspecific severity levels. Lastly is an integration unit which aggregates the information of these units and assigns unique IDs to all the detected anomaly instances, thus generating descriptive sentences describing the location, severity, and class of anomalies infecting plants. We discuss two possible ways of utilizing the abovementioned units in a single framework. We evaluate and analyze the efficacy of both approaches on newly constructed diverse paprika disease and pest recognition datasets, comprising six anomaly categories along with 11 different severity levels. Our algorithm achieves mean average precision of 91.7% for the abnormality detection task and a mean panoptic quality score of 70.78% for severity level prediction. Our algorithm provides a practical and costefficient solution to farmers that facilitates proper handling of crops. [ABSTRACT FROM AUTHOR]

Maintaining the quality of fresh-cut produce during transport is crucial in the rapidly expanding e-grocery market. The present study investigates how varying quantities of ice packs in delivery boxes affect the preservation of fresh-cut paprika (Capsicum annuum L.) under simulated high-temperature conditions. We monitored several key quality indicators—temperature profile, appearance, weight loss, color, firmness, microbial growth, antioxidant activity, and volatile metabolite profile—of fresh-cut paprika stored in expanded polystyrene (EPS) containers at 30 °C over 48 h. The results demonstrated that with no ice packs, internal temperatures rapidly reached the external temperature within 6 h, which rapidly degraded the quality. In contrast, using ice packs significantly decelerated temperature increases, with two ice packs exhibiting the least overall quality decline. These samples exhibited substantially lower weight loss (<10 %) than those devoid of ice packs (26.3 %), alongside better color and firmness retention, and microbial counts remaining below the safety threshold of 5 log CFU g−1 for up to 12 h. Additionally, ice packs delayed changes in volatile metabolite profile, thereby preserving desirable flavors. This study provides empirical evidence of the effectiveness of ice packs in ensuring the safety and quality of fresh-cut paprika during deliveries, contributing insights into effective distribution strategies for perishable products. [Display omitted] • Ice packs significantly preserved the visual and textural quality of fresh-cut paprika. • Two ice packs effectively controlled microbial growth during storage. • Proper temperature management delayed flavor profile changes in fresh-cut paprika. • Improved cold chain management ensures better quality control during transportation. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of soaking time and drying methods on the physicochemical properties of low-mineral paprika powders. The drying methods used were hot-air drying (HD), infrared-assisted hot-air drying (ID), and freeze-drying (FD). ID demonstrated the shortest drying time, followed by HD and FD, due to its higher effective moisture diffusivity ranging from 3.63–4.27 × 10−10 m2/s compared with that of HD ranging from 2.42–2.74 × 10−10. The FD samples, which were not affected by thermal stress, exhibited higher color values, rehydration ratios, and ABTS radical scavenging capacities. Soaking enhanced the drying efficiency and was associated with mineral content reduction in red and orange paprika powders. However, soaking lowered the antioxidant properties and color values owing to the destruction of the microstructure. These findings are expected to provide fundamental knowledge for the development of low-mineral, high-quality paprika powders. [Display omitted] • Soaking and drying treatments were applied to red, orange and yellow paprika. • Soaking treatment reduced mineral content in paprika with cell matrix destruction. • Destroyed cell structure improved effective moisture diffusivity and drying rate. • ID showed higher drying rate and effective moisture diffusivity than HD. • FD exhibited higher color values, rehydration ratios, and antioxidant property. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of shade screens on the physiological activity, growth parameters and fruit characteristics of the paprika (Capsicum annuum L.) plant. Plants were grown in a protected greenhouse and treated under two different shade screens, S1 (single screen) and S2 (double screens; 10% low light intensity compared to S1), during summer at a particular time of the day. The results revealed that the plant height was significantly enlarged by the S2 treatment. However, the number of leaves, leaf fresh weight and leaf dry weight were significantly decreased under S2-treated plants compared to those grown in the S1 treatment. The stem diameter and shoot fresh weight were not significantly different between the treatments. The sap flow and normalized difference vegetation index (NDVI) were higher in S1-treated plants than in those grown in the S2 treatment. The chlorophyll fluorescence fluctuated in both treatments. The fruit fresh weight, number of fruits, fruit pericarp thickness, fruit firmness, fruit volume, sugar content and acidity were significantly higher in S1-treated plants than in S2. Hunter values a and b were significantly higher in S2-treated plants. Moreover, the fruit length and width were not significantly different between the two treatments. The sugar content and acidity of paprika showed a positive correlation. These results suggest that, compared to a double screen for shade in the greenhouse, a single screen is suitable for the growth of paprika plants and enhanced their fruit production. [ABSTRACT FROM AUTHOR]

Paprika is a widely consumed spice in the world and its authentication has gained interest considering the increase in adulteration cases in recent years. In this study, second-order fingerprints acquired by liquid chromatography with fluorescence detection (HPLC-FLD) were first used to detect and quantify adulteration levels of Chinese paprika samples. Six different adulteration cases, involving paprika production region, cultivar, or both, were investigated by pairs. Two strategies were employed to reduce the data matrices: (1) chromatographic fingerprints collected at specific wavelengths and (2) fusion of the mean data profiles in both spectral and time dimensions. Afterward, the fingerprint data with different data orders were analyzed using partial least squares (PLS) and n-way partial least squares (N-PLS) regression models, respectively. For most adulteration cases, N-PLS based on second-order fingerprints provided the overall best quantitation results with cross-validation and prediction errors lower than 2.27% and 20.28%, respectively, for external validation sets with 15–85% adulteration levels. To conclude, second-order HPLC-FLD fingerprints coupled with chemometrics can be a promising screening technique to assess paprika quality and authenticity in the control and prevention of food frauds. [ABSTRACT FROM AUTHOR]

Spice paprika, including different species such as bell pepper and chili, is the second-largest spice commodity worldwide. It has varying significance in the European Union (EU) countries from a culinary, economic, and sociocultural points of view. Due to the high pressure of pests and intensive plant protection, food safety aspects related to mycotoxins and pesticide residues have come to the fore. Currently, there are 41 active ingredients registered in the EU for chemical treatments in paprika cultivation. Pesticides can affect the quality of spice paprika. High dosages of pesticide treatment resulted in lowered levels of tocopherols (up to 13%) and carotenoids (up to 16%). Some of the aims of the European Green Deal are “50% reduction in use and risk of chemical pesticides”, “50% reduction in the use of more hazardous pesticides” and “at least 25% of the EU’s agricultural land under organic farming”. The present collaboration within the Erasmus+ Hort4EUGreen project supports the dissemination of pesticide-free and organic farming knowledge, doubled by knowledge on nutritional quality of horticultural products and urban horticulture, for students, farmers and other interested citizens. This is done open access, via the hortgreen.com educational platform, that aims at becoming a long-term training hub enhancing theoretical and practical skills of horticulture specialists to better address the demands of the European Green Deal. [ABSTRACT FROM AUTHOR]

Carotenoids, classified into carotenes and xanthophylls, are natural lipophilic pigments that are widely distributed in plants. Red paprika is unique in its high levels of various xanthophylls. Dietary paprika xanthophylls have been shown to reduce UV-induced photo damage by the strong antioxidant activity in the skin. However, the precise effects of paprika xanthophylls on skin condition are still unknown. Here we show that skin moisture is enhanced by the intake of red paprika supplements including seven xanthophylls. We conducted a 4-week randomized, single-blind, parallel-group controlled trial to clarify the effects of dietary paprika xanthophylls on facial skin. The results showed that the moisture was significantly higher in the paprika intake group than in the control (21.0±8.9 vs 13.4±6.0 (A.U.)). There was no significant difference between the paprika and control groups in other parameters such as viscoelasticity, the number of wrinkles, and the amount of water evaporation. On the other hand, the number of brown stains in the paprika group increased significantly, to 190±26 from 173±30 (p < 0.05). In vitro experiments, quantitative real-time PCR showed that paprika extract led to increases in the gene expression of Aquaporin 3 (AQP3) and hyaluronic acid synthase 3 (HAS3) in cultured keratinocytes. Western blotting showed that the paprika extract enhanced AQP3 expression. Taken together, taking supplements containing paprika xanthophylls may provide beneficial effects of moisture on facial skin. The study provides new insights into understanding the role of paprika xanthophylls in the skin. [ABSTRACT FROM AUTHOR]