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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]

AbstractThis 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]

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]

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]

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]

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]

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]

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]

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]

Pepper is one of the most important vegetable species in Serbia. The use of pepper fruits is very often determined by their type. Tomato-shaped pepper is a fruit type suitable for the pickle processing industry because of its thick pericarp. In this study, several lines of light-yellow tomato-shaped peppers were evaluated in the open field with the aim to develop new variety with appropriate fruit characteristics and without anthocyanin colouration. Eight of selected lines originated from two crosses while two lines originated from variety Novosađanka. Fruit weight, fruit length, fruit width, fruit index, pericarp thickness, number of locules, and Brix were measured in technological maturity. According to the obtained data, lines 17 and 24 will be used for further selection process. Line 17 was chosen because of the highest pericarp thickness and high fruit weight and line 24 because of the high content of total soluble solids. [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]

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]

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]

Paprika is a spice whose composition and characteristics vary with its geographical origin and additionally is illegally adulterated with dyes to improve its appearance. This work proposes a strategy based on Fourier-transform near infrared (FT-NIR) analysis and chemometric tools for its authentication and detection of fraud. A total of 115 paprika samples were analyzed, including paprika with protected designation of origin (PDO) labels from Spain, France and Hungary, and samples from China and Zambia. The proposed orthogonal partial least squares-discriminant analysis (OPLS-DA) models allow to distinguish paprika according to its PDO and variety, as well as to identify adulteration with Sudan dyes or Congo red. Partial least squares regressions allow to quantify the adulterant in paprika from 0.1 to 5 %. Chemometric models achieved high classification success rates and suitable linearities. The proposed strategy is presented as a comprehensive and effective tool to ensure paprika quality and authenticity, including the detection and quantification of adulteration with commercial dyes. • Paprika geographical origin and variety are established. • FT-NIR analysis and chemometric tools allow authentication and detection of fraud. • Protected Designation of Origin paprika from Spain, France and Hungary are analyzed. • Partial least squares regressions allow to quantify dye adulteration up to 5 %. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the inactivation efficacy of ultra-high irradiance blue (405 nm) LED treatments against Salmonella spp. in paprika powder and develop an alternative Weibull model to describe the inactivation kinetics. Paprika samples were inoculated with a Salmonella cocktail at a ratio of 1 mL/100 g (∼8.7 log CFU/g), acclimated for 7 days at 22 °C, and irradiated with blue LED at a fixed distance (5 cm) using different irradiances (548, 697, and 842 mW/cm2) and exposure times (60, 120, 180, and 240 s). Sterilization-like temperatures of up to 131.7 °C were observed in paprika after 240 s at 842 mW/cm2. Reduction levels in Salmonella counts ranged from 2.1 to 7.8 logs after 240 s. A modified Weibull model satisfactorily described the Salmonella inactivation kinetics (R adj 2 > 0.98). Compared to control samples, a significant decrease in redness (a* values) and higher DPPH scavenging activity were observed in treated paprika powders. Industrial relevance: The obtained results indicated that UHI LED technology could serve as an alternative dry pasteurization method to improve the microbiological safety of spices. This would open further possibilities, including the use of this technology to disinfect food-contact surfaces in dry operations. These findings are thus important in supporting the development and optimization of LED technology for food safety applications in the food industry. Blue light has a shorter penetration depth, which may limit the size and shape of products that can be pasteurized with UHI blue LED technology. [Display omitted] • Blue light irradiation caused a rapid increase in the temperature of the paprika powder, with heating rates ranging from 18.6 to 26.5 °C/min. • Salmonella counts in paprika were reduced by >7 logs after 240 s blue light irradiation treatments. • A modified Weibull model with irradiance-dependent parameters satisfactorily predicted (R2 ≥ 0.95) the inactivation kinetics of Salmonella. • A significant decrease in redness (a* values) and a higher DPPH scavenging activity were observed in paprika powder after 180 s blue light irradiation treatments. • Blue light irradiation had a drying effect on paprika powder, with a w levels dropping from 0.56 to 0.10 after 240 s of treatment. [ABSTRACT FROM AUTHOR]

Supercritical carbon dioxide extraction was used to extract carotenoids from dry paprika Capsicum annuum. Studies regarding the effect of process parameters, including pressure (25–45 MPa), temperature (40–60 °C), and time (10–110 min), were carried out using response surface methodology. It was found that under optimal conditions (pressure of 45 MPa, temperature of 50 °C, and time of 74 min), the extract yield was 10.05%, and the total content of carotenoids in the extract was 4.21%, in good agreement with the predicted values (10.24% and 4.24%, respectively). Composition analysis showed that paprika extract mainly consisted of linoleic acid. There was no significant difference between the fatty acid content of the extracts obtained by SC-CO2 extraction and n-hexane Soxhlet extraction. For functional purposes, the effect of storage conditions and time on the quality of paprika extract was also specified. [ABSTRACT FROM AUTHOR]

A novel and sensitive method for the determination of aflatoxin B1 (AFA−B1) in ground paprika using a methyltrioctylammonium chloride ionic liquid (IL), iron oxide nanorods (Fe3O4 nanorods) and reduced graphene oxide (RGO) fabricated glassy carbon electrode (GCE) was developed. The synthesized nanoparticles, nanocomposites and modified electrode surfaces were characterized by Fourier transform infrared spectroscopy (FTIR), transmission electron microscopy (TEM), thermogravimetric analysis (TGA/DSC) and x‐ray diffraction (XRD) analyses. Moreover, the electrochemical performance of the developed sensor was determined by cyclic voltammetry (CV) and differential pulse voltammetry (DPV). The obtained results demonstrate that the sensitivity of AFA−B1 is significantly enhanced on RGO‐Fe3O4 nanorods‐IL‐GCE in comparison with bare GCE, RGO‐GCE and RGO‐Fe3O4 nanorods‐GCE. The redox peak currents of AFA−B1 exhibited good linear relationship with its concentration in the range from 0.02 to 0.33 ng mL−1 with detection limit of (LOD) 0.03 ng mL−1 and limit of quantification (LOQ) 0.36 ng mL−1 respectively (S/N=3). In addition, the fabricated electrode showed good stability and reproducibility. The proposed technique was effectively applied to identify the AFA−B1 in real ground paprika samples with acceptable results. [ABSTRACT FROM AUTHOR]

The storage-stability of extractable colour in paprika powder is strongly influenced by the processing steps. The purpose of this research work was to decrease the degradation rate of extractable colour of paprika powders to 3–4 ASTA units/month and increase the shelf-life. Fractional factorial experimental design and desirability function-based approach was applied to moderate the adverse effect of the key-importance processing steps on colour agent content. Photochemical-accelerated shelf-life test was used for the empirically-based quality improvement. Post-harvest ripening, drying, sorting (seed content), milling and additives (paprika seed oil, tocopherol extract) were identified as important for the degradation rate of extractable colour. The colour stability was very sensitive to the milling and drying intensity, while proper setup of other processing steps compensated the adverse effect of drying and milling parameters. The supplementation with cold-pressed spice paprika seed oil was demonstrated as a natural way of colour stabilization. At the highest desirability value (0.986) the rate constant of accelerated colour stability test (k) and shelf-life time (θS[100ASTA]) were -0.494 ASTA units/day and 2326 days, respectively. Alternative factor level settings enabled taking into account processing-tradition and efficiency expectation. In these cases, desirability values and the predicted shelf-life were 0.5–0.8 and 712–918 days, respectively. Validation study showed that the real observed rate constant and shelf-life values met the predicted values and their 95% confidence interval. [ABSTRACT FROM AUTHOR]

[Display omitted] • CDs@ZIF-8 was designed and synthesized for the detection of Sudan dyes. • The CDs@ZIF-8 demonstrated superior pH resistance when compared to CDs. • CDs@ZIF-8 offers higher sensitivity and wider detection range for Sudan I than CDs. • The method has been used in the detection of Sudan I in foodstuffs. In this manuscript, we synthesized CDs@ZIF-8 through a one-step, in-situ method by integrating green-emitting carbon dots (CDs) with zeolitic imidazolate framework-8 (ZIF-8). The resulting CDs@ZIF-8 was utilized as an ultrasensitive probe for detection, leveraging the inner filter effect. The analysis demonstrated the capability to detect Sudan dyes. Sudan I, for example, could be detected within a concentration range spanning from 0.25 to 70 μM, achieving a remarkable detection limit of 76.56 nM. This established method was effectively employed for detecting Sudan I in paprika. Compared with CDs, CDs@ZIF-8 exhibited a 3.32-fold increase in sensitivity and a wider detection range. This enhanced performance was attributed to the porous ZIF-8, which allowed for the enrichment of targets around CDs and avoided the aggregation of CDs. Additionally, embedding the CDs in ZIF-8 improved their pH stability. Our study provides a new approach for using CDs under limited conditions by leveraging metal–organic frameworks. [ABSTRACT FROM AUTHOR]

Protein hydrolysates (PHs), derived from enzymatic or chemical protein hydrolysis, are recognized as effective biostimulants for sustainable and environmentally safe crop production. Extensive research has highlighted their benefits and demonstrated their capacity to enhance crop growth and yield under various abiotic stresses, making them increasingly popular in agriculture. To fully unlock the potential of PHs, more research is needed to elucidate their mechanisms of action. This involves understanding plant preferences for different PH sources as well as their impact on rhizosphere microbial communities. This study explored how PHs from plant and animal sources affect plant growth and rhizosphere microbiota across five different plant species. We found variations in plant responses to different PHs, indicating differing plant preferences for nitrogen sources and protein uptake mechanisms among species. There was an increase in beneficial microbial taxa in response to PH application, including Pseudomonas , Paraburkholderia , and Mortierella. Functional analysis also indicated variations in chemoheterotrophy, nitrate respiration and reduction, based on crop species. In conclusion, this research shows the potential of PHs as biostimulants for diverse crops. Their effectiveness is dependent on various factors, including source, production process and plant species, having a positive impact on both plant growth and rhizosphere microbial communities. • The response to protein hydrolysates varies among plant species. • The application of protein hydrolysates increased the abundance of beneficial taxa. • Crop species impact the microbial community structure more than PHs. [ABSTRACT FROM AUTHOR]

In 1 M HCl pickling media, the paprika extract was used as an ecofriendly anti-corrosive material for carbon steel. Many strategies were utilized to estimate the mitigation efficacy such as potentiodynamic polarization (PP), frequency modulation (EFM), electrochemical impedance spectroscopy (EIS), and mass loss. Surface analyses were accomplished by scanning microscopy (SEM) and dispersion X-ray (EDX) techniques. The mitigation efficacy ameliorates with the concentration of extract and temperature. The inhibition is ascribed to the building of a protective coating at the surface of carbon steel that reduces its dissolution. The adsorption of Paprika extract on steel metal satisfied Langmuir, s model. The adsorption belongs to the physical and chemical types. The adsorption of the extract affected both anodic and cathodic reactions. Tafel curves demonstrated that the Paprika is a mixed inhibitor. The Nyquist curves confirmed that Paprika extract prohibits the disintegration of steel in acid media without changing the dissolution reaction mechanism. The adsorption of the Paprika extract on the carbon steel metal was confirmed by ATR - FTIR analysis and SEM examination. Using 300 ppm of Paprika extract, a maximum inhibitory efficacy of 95% was observed at 313 K. [ABSTRACT FROM AUTHOR]

The main objective of this study is to analyze the effect of treated wastewater from the Salguero station (Valledupar, Colombia) on the yield and microbiological quality of hydroponic paprika (Capsicum annun L.). The design is completely randomized with two treatments: 1) ARCSN: Cesar River water with nutrient solution; 2) ARTSN: residual treated water with nutritive solution. Total coliforms and thermotolerant coliforms are assessed on paprika fruits. The results show that the germination percentages for ARCSN and ARTSN are 78% and 82% respectively. The physicochemical and microbiological properties of the Cesar River wastewater and water comply with Colombian regulations. The levels of coliforms (<2 NMP/g) reported on paprika fruits are within the limits (<1000 NMP/g) allowed by the European Union. It is concluded that using urban wastewater for irrigating paprika is not a public health risk. [ABSTRACT FROM AUTHOR]

The influence of gum arabic, modified starches (EMCAP® and SNOW-FLAKE® [SN]) and their combination (1:1) as wall materials in microencapsulation of paprika oleoresin (PO) by emulsification followed by spray drying and the stability of color and total carotenoids during particle storage were examined. Emulsions containing 20.5% (w/w) total solids were characterized by droplet size, droplet size distribution, and turbiscan stability index (TSI). Microparticles were evaluated with respect to physicochemical and morphology properties, and their carotenoids stability for 45 days at 25 and 35 °C. Small droplet size and TSI< 3% after 2 h of preparation for all emulsions were observed. Microparticles presented irregular surfaces with cavity formation and bimodal distribution with volume diameters ranging from 9.2 to 31.3 μm. Powders had low values of aw and moisture, high solubility, and good encapsulation efficiency (> 90%). Color and carotenoids stability data showed the greatest protection was offered by SN as a wall material at 25 and 35 °C in relation to other wall materials and values found for free oleoresin. These results suggest the use of these microparticles as coloring agents in the foodstuff applications. [ABSTRACT FROM AUTHOR]

Capsanthin is the main carotenoid compound in red paprika (Capsicum annuum L.). However, little is known about the beneficial effects of capsanthin in nonalcoholic fatty liver disease (NAFLD). In this study, the hepatoprotective activity of capsanthin was investigated in a mouse model of NAFLD. Apolipoprotein-E knockout mice were fed with normal diet, Western-type diet (WD, NAFLD model), WD with capsanthin (0.5 mg/kg of body weight/day, CAP), WD with capsanthin-rich extract (25 mg/kg of body weight/day; CRE), or WD with red paprika powder (25 mg/kg of body weight/day, RPP) for 12 weeks. The carotenoid content in CRE or RPP was analyzed using ultraperformance liquid chromatography. The capsanthin concentration in CRE was 2067 mg/100 g of dry weight, which was 63% of total carotenoids. The oral administration of CRE or capsanthin significantly reduced the WD-induced increase in body weight and lipid accumulation in the liver (vs. the RPP group). In addition, CRE or capsanthin significantly inhibited the WD-induced increase in cholesterol and low-density lipoprotein levels. Furthermore, CRE or capsanthin showed reduced levels of plasma alanine and aspartate aminotransferase (ALT and AST, respectively), suggesting a steatohepatitis protective effect. Capsanthin regulated mRNA levels of peroxisome proliferator-activated receptor alpha (Pparα), carnitine palmitoyltransferase 1A (Cpt1a), acyl-CoA oxidase 1 (Acox1), and sterol regulatory element binding protein-1c (Srebp1c), which are associated with hepatic fatty acid metabolism. Overall, our results suggest that the capsanthin of red paprika plays a protective role against hepatic steatosis/steatohepatitis in NAFLD. [ABSTRACT FROM AUTHOR]

The color and functionality of paprika fruits (Capsicum annuum L.) are important factors that determine consumption preferences. Paprika contains a large amount of functional phytochemicals, such as carotenoids and polyphenols. In this study, the total polyphenol content by total phenol content (TPC) assay, antioxidant activity by 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP), and total red pigment content by American spice trade association (ASTA) color were evaluated in a total of 93 commercial cultivars and germplasms of red paprika. In results, the total polyphenol content, antioxidant activity by ABTS and FRAP, and total red pigment content ranged from 6.35-11.84 mg GAE⋅g -1 dry weight (DW), 19.80-44.84 mg trolox⋅g -1 DW, 8.82-31.06 mg trolox⋅g -1 DW, and 5.30-75.03 ASTA value, respectively. For each trait, there were 2, 31, 16, and 44 germplasms, respectively, which were higher than those of the commercial cultivars. The correlation analysis between the total polyphenol content and antioxidant activity (ABTS and FRAP) showed highly positive correlations, with r=0.69 and r=0.75, respectively. In contrast, the ASTA values showed very low negative correlations with ABTS (r=-0.15) and FRAP (r=-0.26). These results imply that the antioxidant activity in paprika was largely affected by the total polyphenol content but was hardly affected by the ASTA value. Accessions 30, 31, and 56 were selected with high red pigment content, and accessions 5, 21, 24, and 26 had high antioxidant activity as well as high polyphenol content. These germplasms will be useful for the development of new paprika varieties with high red pigment content or high antioxidant activity. [ABSTRACT FROM AUTHOR]

The effects of different paprikas on the sensory properties and the physicochemical properties of spiced beef were studied. Headspace solid phase microextraction and gas chromatography‐mass spectrometry were used to identify the flavor substances in the samples. The results showed that the protein and fat content of the samples with paprika were higher compared to the blank group, which were 24.10–25.60 g/100 g and 3.40–3.70 g/100g, respectively. The scores of flavor and color in the blank group were 6.50 and 6.56, respectively, which were lower than the paprikas treatment group. Among the five paprika treatment groups, the color and taste scores of the samples treated with qixing paprika were higher, which were 8.00 and 8.07, respectively. A total of 145 volatile flavor substances were detected, compared with the control group, there were more volatile flavor substances in the paprika additive groups, indicated that paprika additive could enrich the flavor of spiced beef. Practical applications: Paprika not only has a unique flavor, but also has good antioxidant properties. Spiced beef is popular among consumers. However, the surface color of the product is easy to change due to oxidation, which affects the color of the product, resulting in a decline in product sales and economic losses to the enterprise. In addition, the protein and fat of the product will be lost due to oxidation during processing. Therefore, the effects of different paprika on the color, nutritional value, and volatile flavors of spiced beef were studied. The purpose was to slow down the oxidation of products, improve the color of products, retain the nutritional value, and reduce the loss of enterprises by adding different capsicum. In addition, the volatile flavor of products will directly affect the sensory evaluation of consumers, so it is very important to understand the influence of pepper on volatile flavor compounds and consumption preference for volatile components. [ABSTRACT FROM AUTHOR]

• Risk estimation based on sampling and sub-sampling uncertainty was performed. • Saffron and paprika were selected to analyse pesticides in homogeneous spiced products. • Subsampling has more uncertainty than in-product sampling due to the lot homogeneity. • Uncertainty is lower for weights below 30 g and increases for 100 g samples. • An ideal sample size can be between 20 and 30 g. In this study, risk estimation based on sampling and subsampling uncertainty was performed for pesticide analysis in homogeneous spice products such as paprika. The results of the subsampling were also used to estimate the minimum weight necessary in subsampling to minimize overall uncertainty. The results show that subsampling has more uncertainty than sampling in the product due to high homogeneity in the manufacturer's batch. On the other hand, results using the Monte Carlo (MC) simulation on the size of the subsample indicate that uncertainty is lower for weights between 20 and 30 g and increases for sample sizes of 100 g. A sample size of 30 g was used for saffron, and the values simulated with the MC method were confirmed. [ABSTRACT FROM AUTHOR]

The moisture adsorption isotherms of high-power short time microwave dried paprika (Capsicum annuum L., a pulverized product of dried red pepper) were determined for thermodynamic analysis and assessment of its stability at elevated temperatures. The thermal stability of paprika was evaluated based on alterations in quality characteristics due to the interaction of water molecules with sorption sites during the adsorption process. The GAB model constants revealed the physical significance and the exothermic interaction of the water molecules with the sorption sites on the surfaces of the paprika. The differential enthalpy was found to decrease with increasing water activity due to the existence of highly active polar sites on the surface of paprika at low water activity. The differential entropy decreases due to a rise in water activity as molecular water movement was highly restricted at an elevated water activity. The safe water activity levels corresponding to monolayer moisture content (Mo) of paprika at 30°, 40°, 50°, and 60 °C were found to be 0.58, 0.49, 0.43, and 0.30, respectively. Moreover, the acceleration in quality degradation of paprika was found to increase beyond Mo at the respective adsorption temperature. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effects of inclusion of camelina-corn meal co-extrudate (CCM) and natural pigments in hen's diet on colour, fatty acid composition and total tocopherols content of eggs. One hundred and twenty Lohmann Brown laying hens were fed with corn-soybean meal based diet with addition of CCM at different levels: 0% (control K1 and K2), 16.60% (C1) and 27.60% (C2). Control treatments were different in the amount of fat and content of pigments. Control treatment K1 contains 3% fat with no pigments added, while control treatment K2 contains 5% fat with the addition of synthetic pigments. Treatments C1 and C2, which contained 1% carrots and 0.5% paprika, achieved desirable colour, demanded by consumers, 12.67 and 13.28 RYCF (Roche Yolk Colour Fan), respectively. Eggs from hens fed with CCM had significantly higher level (p=0.001) of a-linolenic (3.89% for C1 and 4.29% for C2), docosahexaenoic (1.38% for C1 and 1.34% for C2) and eicosapentaenoic (0.17% for C1 and 0.18% for C2) acids than eggs originated from hens fed with the control diets. The ?-6/?-3 ratios of 1.74 and 1.73 in treatments C1 and C2 respectively, were significantly lower (p=0.001) than ?-6/?-3 ratios in the control treatments K1 and K2 (9.40 and 8.88, respectively). Hence, the obtained results showed the possibility of producing functional egg with desirable colour and fatty acid composition by adding CCM and natural pigments in hen's diet. [ABSTRACT FROM AUTHOR]

The aim of our work is to investigate and compare the polycyclic aromatic hydrocarbons (PAHs) content of smoked paprika produced with different technologies and originated from different locations. A new sample preparation method was developed for the determination of 16 PAHs, eight low molecular weight, and eight high molecular weight (PAH8) compounds, from different smoked and non‐smoked Hungarian and imported ground paprika (Capsicum spp.) samples, adapting and validating the HPLC/DAD‐FLD measuring technique to accomplish this. The validation parameters were in accordance with performance criteria described in EU regulations. Four non‐smoked, three smoke flavored, and eight smoked paprika samples were analyzed for their PAHs contaminations. Benzo[a]pyrene was detected in all samples and ranged in non‐smoked samples from

Electron beam (β‐rays) bombardment of spice is a feasible method of microbial sanitation in food products. Paprika spice has a high bioburden and it must be treated in order to reduce it, as well as to guarantee the absence of pathogenic bacteria. However, apart from killing vegetative microorganisms, β‐rays also cause changes in chemical components. This being the case, detecting metabolites generated by ionizing radiation is a viable way to detect whether or not a food has been irradiated. Among these methods, the detection of 2‐alkylcyclobutanones (2‐ACBs) has been proposed by the European Committee for Standardization, using method EN 1785. Detailed research on the production of 2‐ACBs in irradiated paprika has not been published previously, but the present study detects 2‐dodecilcyclobutanone and 2‐tetradecylcyclobutanone in irradiated paprika. Evidence of a third metabolite, cis‐2‐tetradec‐5′‐enylcyclobutanone, derived from oleic acid, cannot be confirmed. However, the detection of 2‐ACBs can only be used as a qualitative marker of paprika irradiation because its concentration does not agree with that of its parent fatty acids, or with the doses of irradiation applied. Practical Applications: Directive1999/3/EEC contains a list of foods and food ingredients that can be treated with ionizing radiation, where paprika is included as a spice. In this sense, 2‐ACBs can be formed from free or esterified fatty acids contained in paprika when it is treated with β‐rays. Those 2‐ACBs can be detected using the EN 1785:2003 method. Therefore, this study for the first‐time demonstrates that the EN 1785:2003 is feasible method to detect if paprika has been irradiated. [ABSTRACT FROM AUTHOR]

The present research aimed to examine the effect of dietary phytoextracts supplementation on the biochemical blood parameters (glucose, urea, creatinine, total protein, albumin, ASAT, ALAT) of common carp (Cyprinus carpio L.), cultivated in a recirculation system. The fish were divided into 6 groups: one control (C) and five experimental groups in whose food was added phytoextracts of curcumin (EC), paprika (EP), thyme (ET), oregano (EO) and garlic (EG). The addition of phytoextracts had significant influence on total protein content of fish from the experimental groups (EC - P≤0.01), EP - P≤0.05, ET - P≤0.05 and EG - P≤0.05) compared to control group (C). [ABSTRACT FROM AUTHOR]

Paprika (Capsicum annuum L.) is a spice, utilized in culinary across the globe for its colour and pungency. A study was conducted to optimize the supercritical fluid extraction (SFE) process individually for selective extraction of paprika oil, capsaicin and pigments. Paprika oil was extracted by supercritical fluid—carbon dioxide at different process parameters: temperature (35‐75°C), pressure (100‐500 bar), extraction time (60‐180 minutes) and particle size (0.25‐1.25 mm) using central composite rotatable design (CCRD). The ANOVA results showed that yields of paprika oil, capsaicin and pigments were significantly (P ≤.05) affected by the extraction process variables. Optimized SFE conditions, 65, 65 and 57.04°C temperature; 357.8, 200.62 and 400 bar pressure; 90, 90 and 100.89 minutes extraction time; and 0.78, 0.50 and 0.89 mm particle size, were obtained for optimum yield of paprika oil, capsaicin and pigments, respectively. Experimental yield of paprika oil, capsaicin and pigments at the optimized condition for respective compounds was 4.91% (w/w), 2.10% (w/w) and 16 319.9 NCV, and had good agreement with the predicted values. Antimicrobial activity of extracted paprika oil was found against E. coli, B. subtilus and S. aureus. [ABSTRACT FROM AUTHOR]

• The effect of pressure, temperature and time on supercritical carbon dioxide extraction of sweet paprika (Capsicum annuum L.) was determined. • Optimization of the operating variables for extraction yield, carotenoid content (the total content, the concentration of yellow and red carotenoid), and color value of extract as well as the color post-extraction residue was carried out using response surface methodology (RSM). • The optimal extraction conditions for achieving high content of carotenoids in the extract were 323.15 K, 45 MPa and 56 min. • The extract yield at optimal conditions was 8.5% and recovery of carotenoids 84%. • Validation of obtained mathematical models confirmed their accuracy and usefulness. In this work, the design of experiments (DOE) and response surface methodology (RSM) were applied to investigate the effect of process parameters including pressure (25–45 MPa), temperature (313.15–333.15 K) and time (10–60 min) on supercritical carbon dioxide extraction of sweet paprika. Based on the achieved results, statistically significant mathematical models were developed to describe the effect of independent variables on the yield and quality of the extract. The developed models were used for the optimization of the extraction process. Using the desirability function, the sets of parameters were determined for which optimization assumptions were met: maximization of the extraction yield and the content of carotenoids in the extract. Moreover, the yield and chemical composition of the extract obtained using supercritical carbon dioxide were compared to the results of paprika extraction using the organic solvent. [ABSTRACT FROM AUTHOR]

Infrared (IR) irradiation, a novel technology for modeling of decontamination of Bacillus cereus in paprika powder was evaluated and the effect on temperature profiles and total phenolic content was determined. The highest reduction in B. cereus count (2.3 log CFU/g) was achieved after a holding time of 1 min at 200 W IR power and 5 cm distance. The rapid rise in temperature was observed in surface paprika powder and the highest temperature at 200 W IR power and 5 cm distance reaching to 127.8°C. An increase in IR power and a decrease in sample distance of the IR lamp caused a significant decrease in the total phenolic content. The Double Weibull model closely predicted the inactivation of B. cereus in paprika powder by IR irradiation. [ABSTRACT FROM AUTHOR]

Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of saponified paprika extract, containing capsanthin as main carotenoid source, for poultry for fattening and laying (except turkeys). The saponified paprika (Capsicum annuum) extract contains various carotenoids at a concentration of 25-90 g/kg of which capsanthin being the major one with quantity specified as > 35% of total carotenoids (TC). The maximum recommended use level of 40 mg TC/kg feed is safe for chickens for fattening and laying hens. The margin of safety is at least 6. This conclusion is extrapolated to minor poultry species for fattening and laying. The saponified paprika extract is not genotoxic. Based on the no observed effect level (NOEL) of the 90-day study in rat and the exposure estimates, the Panel considered that there would be an adequate margin of exposure (between 700 and 2000) to conclude that the level of exposure to residues of the saponified paprika (C. annuum) extract (capsanthin not less than 35% of TCs) in animal tissues and products does not raise concern for the safety for the consumer. The saponified paprika extract is a viscous paste and as such users will not be exposed by inhalation. The applicant recognises that the extract may be irritant to skin and eyes. The FEEDAP Panel cannot conclude on the potential of any preparation to be toxic by inhalation, skin/eye irritant or skin sensitiser since no data were submitted. The use of saponified paprika extract in poultry feed raised no concern for the environment. Saponified paprika extract has the potential to pigment broiler skin and egg yolk. This conclusion is extrapolated to minor poultry species for fattening and laying. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the effects of the dietary phytoextracts supplementation on the chemical composition in the meat of common carp (Cyprinus carpio L.). The fish were divided into 6 groups: one control (C) and five experimental groups whose feed was supplemented with 1g of curcumin (EC), paprika (EP), thyme (ET), oregano (EO) and garlic (EG). Significant influence was found on the water content and dry matter in EO group. The addition of phytoextracts to the diet of carp did not change significantly the protein, lipid and ash contents (P > 0.05). [ABSTRACT FROM AUTHOR]

• Rice starch with modification of octenyl succinic anhydride (OSA) could be apply as a wall material. • Partial waxy rice, Baegjinju starch, was modified using different levels of OSA. • Increasing OSA level increased resistant starch content and emulsion stability. • Paprika carotenoids and OSA starch were sonicated and freeze-dried for encapsulation. • Encapsulated paprika pigment particle had high stability from processing conditions. Physicochemical properties and emulsion stability of octenyl succinic anhydride (OSA)-modified partial waxy rice Baegjinju starches which were made with different OSA additions and the color stability of the encapsulated paprika pigment powder using the OSA starch were investigated. The DSs of the OSA starches ranged from 0.0152 to 0.0269. The band at 3303 cm−1 reduced as the OSA levels increased, but the A-type crystallinity was maintained. The oil absorption and emulsion stability, the short chain (DP6-12) amylopectin, the resistant starch levels, and the peak and final viscosities increased as the OSA levels increased. The encapsulated pigment powder with freeze-drying had higher color stability and better emulsion, and heating stabilities occurred with spray drying and the native pigment. From these results, it is suggested that the OSA-modified Baegjinju rice starch is a good wall material to protect lipophilic carotenoids. The encapsulated pigment powders could be used as stable natural colorants. [ABSTRACT FROM AUTHOR]

Ochratoxin A (OTA) is a highly toxic and thermally stable food toxin, which commonly contaminate paprika spices and OTA detoxification from paprika is highly significant. This study investigated the impacts of microwave (MW), ultraviolet (UV–C), and pulsed electric field (PEF) treatments on the OTA level in paprika powder. OTA level of 51.36 μg/kg were found in paprika powder. PEF, UV, and MW treatments exhibited 42.31%, 39.19%, and 37.05% detoxification of OTA, respectively. These treatments affected the physicochemical quality attributes of paprika powder in different manners (p ≤ 0.05). MW treatment enhanced minerals, ash, total phenolic content (TPC), L*, b*, ΔE, and chroma, and PEF treatment improved the detoxification percentage, a*, and DPPH antiradical activity of paprika powder (p ≤ 0.05). UV-C treatment increased the protein content, DPPH, phosphorous, copper, zinc, L*, b*, and hue angle compared to control (p ≤ 0.05). Untreated paprika powder has the highest OTA, browning index (BI) and moisture content (p ≤ 0.05). In conclusion, PEF treatment exhibited the highest (p ≤ 0.05) detoxification level of OTA with less effect on the physicochemical quality attributes of paprika powder. • Microwave (MW), ultraviolet (UV–C), and pulsed electric field (PEF) detoxify paprika sample. • MW, UV-C, and PEF reduced ochratoxin A (OTA) in paprika in various degrees. • MW and PEF enhanced the physicochemical attributes of paprika in various manners. • PEF is suitable for OTA detoxification with less effect on the quality of paprika powder. [ABSTRACT FROM AUTHOR]

[Display omitted] • pH-shifting induced the dissolution of PO in aqueous solution. • LDL improves the stability of PO aqueous solution. • Ultrasonic treatment promotes the stability of LDL-PO aqueous solution. • The stable LDL-PO solution was applied to the processing of aqueous foods. In this study, a stable aqueous solution of paprika oleoresin (PO, the natural colorant extracted from the fruit peel of Capsicum annuum L) was constructed. The solubility of PO in an alkline aqueous solution (pH 10.95–11.10) increased rapidly. However, the aqueous solution of PO (pH 12.00) was unstable, obvious stratification was observed, and the color retention rate was only 52.99% after 28 days of storage. Chicken egg yolk low-density lipoprotein (LDL) was added combined with ultrasonic treatment to improve the stability of LDL-PO solution. The method could decrease the turbidity by 17.5 %, reduce the average particle size of the LDL-PO solution (13.9%), and enhance the interaction and combination of LDL and PO. The prepared PO aqueous solution was used in yogurt, egg white gel, fish balls and soymilk, and it could significantly improve the color of products and provided potential health benefits. [ABSTRACT FROM AUTHOR]

Table eggs can play an important role as functional food, especially if specially designed mixtures enriched with ω-3 fatty acids, natural pigments and vitamins are used for their production. Thus, the aim of this study was to investigate the effects of inclusion of flax-corn meal co-extrudate (FCM) in combination with natural pigments in hens' diet on physical properties, yolk colour and fatty acid composition of eggs. One hundred and twenty Lohmann Brown laying hens were fed corn-soybean meal based diet with the addition of FCM at different levels: 0% (control C1 and C2), 13.50% experimental treatment (E1) and 22.50% experimental treatment (E2). The control treatment (C1) contained up to 3% fat, without added pigments while the control treatment (C2) contained up to 5% fat and synthetic pigments. Experimental treatments E1 and E2 (3% and 5% fat, respectively) had the same amount of natural pigments (1% carrot and 0.5% paprika). When compared with control eggs, no significant changes (p>0.05) in the egg quality characteristics were observed for E1 and E2 eggs. Desirable egg yolk colour of 12.78 RYCF (Roche Yolk Colour Fan scale) was achieved in the treatments E1 and E2. Eggs from hens fed FCM had significantly higher level (p<0.001) of α-linolenic (6.46% for E1 and 8.87% for E2), docosahexaenoic (2.01% for E1 and 2.08% for E2) and eicosapentaenoic (0.17% for E1 and 0.21% for E2) acids in comparison to eggs originated from hens fed control diets. The ω-6/ω-3 ratios of 1.43 and 1.01 in the treatments E1 and E2, respectively, were significantly lower (p<0.001) than ω-6/ω-3 ratios in the control treatments C1 and C2 (9.40 and 8.88, respectively). The content of tocopherol in eggs from the experimental treatments E1 and E2 were 6 and 8 times higher than in eggs from the control treatment C1 as well as 1.8 and 2.3 times higher than in eggs from the control treatment C2, respectively. By the addition of FCM and natural pigments in hens' diet, it is possible to produce functional egg with desirable colour and fatty acid composition. [ABSTRACT FROM AUTHOR]

In the coastal zone of Peru, paprika (Capsicum annuum L.) is a crop of great importance, but it has a high production cost because the seeds are germinated in seedlings and this stage is considered crucial. The objective of the present investigation was to determine the effect of light and gibberellic acid on the in vitro germination of paprika seeds cv. 'Papri King'. The seeds were disinfected with 70% alcohol for 1 min and then sodium hypochlorite (0.5, 1.0, 1.5 and 2.0%) during 10 minutes. For germination it were placed in MS culture medium. Treatments were formed with the addition of gibberellic acid (AG3) (0.25, 0.5, 1.0 mg l-1) and photoperiod of 16 hours light or dark. The percentage of contamination and germination was evaluated in vitro in the first and fourth week and the height (cm) of the seedlings was measured. Using 1.5% and 2% sodium hypochlorite solutions, the seeds were disinfected without microbial contamination. The addition of gibberellic acid and the photoperiod of 16 h light increased the seeds germination. With 1 mg l-1 gibberellic acid and photoperiod of 16 hours light, the highest germination percentage was achieved (97.8%). [ABSTRACT FROM AUTHOR]

Chili pepper (Capsicum annum L.) is a crop of great importance in Peru, because the country is the second largest exporter worldwide. Currently it is reported a decrease in its yield, related to diseases caused by fungi such as Fusarium spp., Phytophthora capsici and Rhizoctonia solani; the genus Fusarium is the one that occurs most frequently. Taking into account the importance of the cultivation of chili pepper in the country, this work aims to isolate and morphologically identify Fusarium oxysporum from the roots of chili pepper from the producing areas of the district of Barranca. Samples of chili with symptoms of wilting and root rot were collected from the areas of Santa Elena and Vinto in the district of Barranca. The samples were cut transversally 1 cm long and were disinfected superficially, then they were planted in PDA medium. The mycelia presented were isolated for their purification in flasks with PDA medium and then transferred to Petri dishes with PDA medium to observe the pigmentation of the colony and the growth rate; while in SNA and CLA media to observe microconidia, macroconidia and chlamydospores. We achieved the isolation and morphological identification of 22 isolates of F. oxysporum from the roots of chili from the producing areas of the district of Barranca, representing 61.11% of the isolates that presented characteristics of the genus Fusarium, which are related to the wilting and death of these crops, which leads to great economic losses. [ABSTRACT FROM AUTHOR]

Abstract Non-thermal atmospheric plasma (NTAP) has been shown to be effective for controlling postharvest fungi in vitro , but little is known regarding its mode of action, fungal response to NTAP, and the effect of its application on fresh produce. NTAP was evaluated for its in vitro and in vivo antifungal activity against Fusarium oxysporum on paprika. NTAP treatment resulted in complete inhibition of mycelial growth and spore germination of F. oxysporum , particularly at 1000 W for 90 s. To further investigate the mechanisms by which NTAP inhibits fungal growth, the membrane integrity and the expression of a membrane-related gene (SHO1) were tested, which indicated that NTAP treatment results in the loss of plasma membrane integrity and up-regulation SHO1. In vivo assays demonstrated that NTAP treatment for 90 s inhibited the growth of this fungal pathogens by approximately 50%. Color and hardness parameters had no significant changes during 14 days of storage after NTAP treatment. The mechanisms by which NTAP treatment decreased fungal growth on paprika were directly associated with the disruption of the fungal cell membrane. These findings suggest that application of NTAP as an antifungal is an effective approach for preserving paprika. Highlights • NTAP treatment inhibits the growth of Fusarium oxyxporum in vitro and in vivo. • Inhibition of F. oxysporum is significantly dependent on the treatment time. • NTAP does not significantly affect the color and firmness of the paprika. [ABSTRACT FROM AUTHOR]