A mathematical model for extraction of red pepper seed oil with supercritical CO2was proposed.Some factors influencing the process were investigated,including operation pressure,temperature and extraction yield Xe(%)....A mathematical model for extraction of red pepper seed oil with supercritical CO2was proposed.Some factors influencing the process were investigated,including operation pressure,temperature and extraction yield Xe(%).The model was solved by the method of weighted residuals and used to simulate the process numerically.The kinetic equation is expressed as Xe16.8606exp(t/9.98177)16.95457 and the simulation results are in excellent agreement with the experimental data.The optimal operating parameters are 30 MPa,318 K and 60 min.展开更多
The utilization of dried red peppers(DRPs)in fermented red pepper paste creation serves as a solution to the season-dependent availability of fresh red peppers(FRPs).Nevertheless,the current understanding of the ferme...The utilization of dried red peppers(DRPs)in fermented red pepper paste creation serves as a solution to the season-dependent availability of fresh red peppers(FRPs).Nevertheless,the current understanding of the fermentation disparities between DRPs and FRPs is limited,posing challenges to DRPs application in red pepper paste manufacturing.This study conducted a side-by-side analysis of physicochemical indicators,volatiles and non-volatiles,and microbial composition within DRPs and FRPs during fermentation,deploying a comprehensive multi-omics technique.The study results signified that after two weeks of fermentation,pH levels were signif-icantly heightened(p<0.05)in FRPs than in DRPs,with total acid presenting an opposite trend.Concurrently,total flavonoid content and the a*value were considerably elevated in FRPs(p<0.05)during the entire fermentation process.Furthermore,the drying process led to substantial changes(p<0.05)in red pepper me-tabolites,with higher total volatiles and non-volatiles found in FRPs throughout fermentation.The PLS-DA modeling indicated that 20 volatiles and 37 non-volatiles were screened as differential metabolites between the two pastes,respectively.The microbial composition analysis showed a similar fungal population in both DRPs and FRPs during fermentation,but drying significantly altered the bacterial composition,resulting in Weissella and Ligilactobacillus becoming dominant post-fermentation,whereas Pantoea and Ligilactobacillus dominated in DRPs paste.This study enriches our understanding of the fermentation process using various raw materials and paves the way for the development of DRPs-based red pepper paste that can be produced year-round.展开更多
This study evaluates the efficacy of the hyperspectral imaging(HSI)technique for the nondestructive detection of adulteration ratios of Phytophthora blight-infected red pepper powder(PBRPP)to red pepper powder(RPP).PB...This study evaluates the efficacy of the hyperspectral imaging(HSI)technique for the nondestructive detection of adulteration ratios of Phytophthora blight-infected red pepper powder(PBRPP)to red pepper powder(RPP).PBRPP contains elevated concentrations of capsaicinoids,phenolic acids,and carotenoids,which may result in increased pungency and bitterness,potentially diminishing consumer acceptance.Partial least squares discriminant analysis(PLS-DA)models were employed to differentiate between different adulteration levels of PBRPP(0%,5%,10%,15%,and 20%).The accuracy of the developed model was 87.5%when coupled with multiplicative scatter correction(MSC)preprocessing.Key wavelengths identified at 950 nm,1399 nm,1453 nm,and 1501 nm were instrumental in detecting these adulterants because of their association with water content,capsaicin levels,and other critical bioactive compounds.Visualized distribution maps generated from HSI effectively demonstrated the spatial distribution of adulterated powders,with colorimetric shifts corresponding to increasing PBRPP levels.These findings suggest that HSI,when combined with effective pre-processing and visualization techniques,can significantly enhance the quality control of RPP products.展开更多
Originally casual spots in France for affordable food and drinks, bistros in China, mainly themed around southwestern cuisines, have become high-end venues for dating, socializing, or simply “checking in”当年轻人爱...Originally casual spots in France for affordable food and drinks, bistros in China, mainly themed around southwestern cuisines, have become high-end venues for dating, socializing, or simply “checking in”当年轻人爱上“漂亮饭”,云贵川Bistro成社交新宠It is 7:30 p.m. on a Tuesday, and the wooden tables on the first floor of Sth Good restaurant in Beijing’s Dongcheng district are packed. Wine bottles line the racks and cabinets, while customers at the bar sit eye-to-eye with bartenders, as an episode of Friends plays on a projector against a blank white wall.展开更多
Fermented red pepper(FRP)sauce serves as a representative condiment,and the traditional fermentation of FRP requires high salt content,which is detrimental to human health,thus developing low-salt FRP is a trend.Howev...Fermented red pepper(FRP)sauce serves as a representative condiment,and the traditional fermentation of FRP requires high salt content,which is detrimental to human health,thus developing low-salt FRP is a trend.However,the effects of low-salt fermentation on quality and flavor substances in FRP sauce are poorly under-stood.The aim of this study is to reveal the dynamic changes of microbial community and flavor compounds in low-salt FRP sauce,analyze the interactions between microorganisms and key flavor compounds,and charac-terize the metabolic pathways of the main flavor components.The results showed that Levilactobacillus,Com-panilactobacillus and Candida were the core dominant genera in low-salt FRP sauce based on the analysis of the data of amplicon sequence variants.Further,the amplicon data were subjected to spearman correlation analysis found that Levilactobacillus was negatively correlated with other genera,while Companilactobacillus was proved to be remarkably positively correlated with other microorganisms at the strain level.Additionally,18 volatile compounds and 40 non-volatile compounds were identified as the key flavor substances by HPLC,HS-SPME-GC-MS and UHPLC-QE-MS.Finally,combined metabolomics and metagenomics data revealed that the metabolism of various amino acids was the main pathway for flavor formation,and Companilactobacillus and Candida were significantly positively correlated with flavor formation,which were therefore identified as the core genera for flavor production.These findings deepened our understanding of the effects of low-salt fermentation on mi-crobial communities and flavor metabolites in FRP sauce,which will accelerate the development of reduced-salt fermented foods in the future.展开更多
YU Hua, 28, deputy head of Sanduan Village is very proud of her village. As she welcomes visitors, she is sure to let them know: "Our red peppers were reported in the Chinese Population News." Red peppers gr...YU Hua, 28, deputy head of Sanduan Village is very proud of her village. As she welcomes visitors, she is sure to let them know: "Our red peppers were reported in the Chinese Population News." Red peppers grown in Sanduan Village are distinctive for their good quality, bright color, and pure hot taste Traders came to the village to buy red peppers. Thus their reputation grew quickly and the village head was even invited to Beijing to take part in展开更多
Chili pepper (Capsicum spp.) fruit color is an important agronomical trait. It has been known that a large deletion in the 5' upstream region of the Ccs gene generates non-red fruit color in pepper, but the accura...Chili pepper (Capsicum spp.) fruit color is an important agronomical trait. It has been known that a large deletion in the 5' upstream region of the Ccs gene generates non-red fruit color in pepper, but the accurate size and position of the deletion and whether all the non-red cultivars had the same large deletion or not were unclarified. In this study, to identify the Ccs upstream large deletion, we carried out diagnostic PCR using six forward primers at 300 - 900 bp intervals in the 5' untranslated region of Ccs with a fixed reverse primer for a yellow fruit pepper “Sonia Gold”. Then it was revealed that 4430 bp from -3234 bp position in upstream region to 1196 bp position in exon was deleted in Ccs of “Sonia Gold”. The allele having this deletion was named ccs-del. Probably this allele is substantially the same as ccs-p1 having 4879 bp deletion reported previously. Based on the sequence determined, we developed a PCR marker to distinguish ccs-del. Genotyping of 16 cultivars of C. annuum showed that 14 had ccs-del and the remaining two had another mutant allele ccs-3. This result indicates that ccs-del is the most common allele and widely shared in non-red fruit cultivars in C. annuum. Genotyping of 16 cultivars of C. chinense clarified that one cultivar each possessed ccs-del and ccs-3. These results indicate that major alleles responsible for non-red fruit color in C. annuum were shared across species throughout interspecific introgression.展开更多
After securing a market for their dried red chilli peppers in China,elated farmers in Uganda are expanding the spicy crop cultivation to thousands of acres.China’s increasing appetite for international cuisine and sp...After securing a market for their dried red chilli peppers in China,elated farmers in Uganda are expanding the spicy crop cultivation to thousands of acres.China’s increasing appetite for international cuisine and spices has created a most welcome demand for high-quality chillies.And given Uganda’s unique climate and soil conditions that allow for diverse chilli varieties,the East African country has a competitive edge.This has led to Uganda and China now having trade agreements in place,facilitating exports.展开更多
辣椒红色素是目前全球销量最大的纯天然可食用色素,培育高辣椒红色素品种为辣椒产业重要任务。通过对255份一年生栽培种辣椒核心种质的辣椒红素含量进行全基因组关联分析(genome-wide association study,GWAS),在第1、2、3、5、6、8、9...辣椒红色素是目前全球销量最大的纯天然可食用色素,培育高辣椒红色素品种为辣椒产业重要任务。通过对255份一年生栽培种辣椒核心种质的辣椒红素含量进行全基因组关联分析(genome-wide association study,GWAS),在第1、2、3、5、6、8、9、10、11和12号染色体均关联到与辣椒红素含量显著相关的区间,关联区间内共包括93个基因,根据功能注释和转录表达数据预测了3个影响辣椒果实中辣椒红素含量的候选基因。通过对高辣椒红色素材料Pep-340、低辣椒红色素材料Pep-276构建的F2群体进行混合分组分析法-测序(bulked segregant analysis-sequencing,BSA-seq)分析,在第1、3、5和10号染色体定位到与辣椒红色素含量相关区间,其中第3和5号染色体上的定位区间与GWAS分析中的显著相关区间相近或重合;利用这两个区间的In Del分子标记,进行遗传连锁分析,将调控辣椒红色素含量基因定位在3号染色体的q CC3.1,物理位置为22.8~25.9 Mb,其中含有99个基因,根据功能注释和转录组分析,预测了4个影响辣椒果实中辣椒红色素含量的候选基因Capana03g001314、Capana03g001325、Capana03g001334和Capana03g001387。研究结果为调控辣椒中辣椒红色素含量基因精细定位及分子标记辅助选择育种奠定基础。展开更多
基金Supported by the Opening Foundation of Key Laboratory of Resource Biology and Biotechnology in Western China(ZS12015)the Ministry of Education and Natural Science Foundation of Education Committee of Shaanxi Province(11JK0598)the 2012 Xi’an Modern Agricultural Promotion Project(NC1207)
文摘A mathematical model for extraction of red pepper seed oil with supercritical CO2was proposed.Some factors influencing the process were investigated,including operation pressure,temperature and extraction yield Xe(%).The model was solved by the method of weighted residuals and used to simulate the process numerically.The kinetic equation is expressed as Xe16.8606exp(t/9.98177)16.95457 and the simulation results are in excellent agreement with the experimental data.The optimal operating parameters are 30 MPa,318 K and 60 min.
基金supported by the Earmarked Fund for Sichuan Inno-vation Team Program of CARS(SCCXTD-2024-22 and SCCXTD-2024-23)the Postdoctoral Special Support Program of Sichuan Province,the Youth Fund of Sichuan Province(2021JDJQ0038)the Innovation Promotion in Ability Project of SAAS(2021XKJS064 and 2023ZSSFGH06).
文摘The utilization of dried red peppers(DRPs)in fermented red pepper paste creation serves as a solution to the season-dependent availability of fresh red peppers(FRPs).Nevertheless,the current understanding of the fermentation disparities between DRPs and FRPs is limited,posing challenges to DRPs application in red pepper paste manufacturing.This study conducted a side-by-side analysis of physicochemical indicators,volatiles and non-volatiles,and microbial composition within DRPs and FRPs during fermentation,deploying a comprehensive multi-omics technique.The study results signified that after two weeks of fermentation,pH levels were signif-icantly heightened(p<0.05)in FRPs than in DRPs,with total acid presenting an opposite trend.Concurrently,total flavonoid content and the a*value were considerably elevated in FRPs(p<0.05)during the entire fermentation process.Furthermore,the drying process led to substantial changes(p<0.05)in red pepper me-tabolites,with higher total volatiles and non-volatiles found in FRPs throughout fermentation.The PLS-DA modeling indicated that 20 volatiles and 37 non-volatiles were screened as differential metabolites between the two pastes,respectively.The microbial composition analysis showed a similar fungal population in both DRPs and FRPs during fermentation,but drying significantly altered the bacterial composition,resulting in Weissella and Ligilactobacillus becoming dominant post-fermentation,whereas Pantoea and Ligilactobacillus dominated in DRPs paste.This study enriches our understanding of the fermentation process using various raw materials and paves the way for the development of DRPs-based red pepper paste that can be produced year-round.
基金supported by the Korea Institute of Planning and Evaluation for Technology in Food,Agriculture,and Forestry(IPET)through the High Value-Added Food Technology Development Program funded by the Ministry of Agriculture,Food,and Rural Affairs(MAFRA)(321049-5)the Main Research Program(E0211001-04)of the Korea Food Research Institute(KFRI)funded by the Ministry of Science and ICT.Declaration。
文摘This study evaluates the efficacy of the hyperspectral imaging(HSI)technique for the nondestructive detection of adulteration ratios of Phytophthora blight-infected red pepper powder(PBRPP)to red pepper powder(RPP).PBRPP contains elevated concentrations of capsaicinoids,phenolic acids,and carotenoids,which may result in increased pungency and bitterness,potentially diminishing consumer acceptance.Partial least squares discriminant analysis(PLS-DA)models were employed to differentiate between different adulteration levels of PBRPP(0%,5%,10%,15%,and 20%).The accuracy of the developed model was 87.5%when coupled with multiplicative scatter correction(MSC)preprocessing.Key wavelengths identified at 950 nm,1399 nm,1453 nm,and 1501 nm were instrumental in detecting these adulterants because of their association with water content,capsaicin levels,and other critical bioactive compounds.Visualized distribution maps generated from HSI effectively demonstrated the spatial distribution of adulterated powders,with colorimetric shifts corresponding to increasing PBRPP levels.These findings suggest that HSI,when combined with effective pre-processing and visualization techniques,can significantly enhance the quality control of RPP products.
文摘Originally casual spots in France for affordable food and drinks, bistros in China, mainly themed around southwestern cuisines, have become high-end venues for dating, socializing, or simply “checking in”当年轻人爱上“漂亮饭”,云贵川Bistro成社交新宠It is 7:30 p.m. on a Tuesday, and the wooden tables on the first floor of Sth Good restaurant in Beijing’s Dongcheng district are packed. Wine bottles line the racks and cabinets, while customers at the bar sit eye-to-eye with bartenders, as an episode of Friends plays on a projector against a blank white wall.
基金supported by Department of Science and Technology of Sichuan Province(2021JDJQ0038,2021YJ0273).
文摘Fermented red pepper(FRP)sauce serves as a representative condiment,and the traditional fermentation of FRP requires high salt content,which is detrimental to human health,thus developing low-salt FRP is a trend.However,the effects of low-salt fermentation on quality and flavor substances in FRP sauce are poorly under-stood.The aim of this study is to reveal the dynamic changes of microbial community and flavor compounds in low-salt FRP sauce,analyze the interactions between microorganisms and key flavor compounds,and charac-terize the metabolic pathways of the main flavor components.The results showed that Levilactobacillus,Com-panilactobacillus and Candida were the core dominant genera in low-salt FRP sauce based on the analysis of the data of amplicon sequence variants.Further,the amplicon data were subjected to spearman correlation analysis found that Levilactobacillus was negatively correlated with other genera,while Companilactobacillus was proved to be remarkably positively correlated with other microorganisms at the strain level.Additionally,18 volatile compounds and 40 non-volatile compounds were identified as the key flavor substances by HPLC,HS-SPME-GC-MS and UHPLC-QE-MS.Finally,combined metabolomics and metagenomics data revealed that the metabolism of various amino acids was the main pathway for flavor formation,and Companilactobacillus and Candida were significantly positively correlated with flavor formation,which were therefore identified as the core genera for flavor production.These findings deepened our understanding of the effects of low-salt fermentation on mi-crobial communities and flavor metabolites in FRP sauce,which will accelerate the development of reduced-salt fermented foods in the future.
文摘YU Hua, 28, deputy head of Sanduan Village is very proud of her village. As she welcomes visitors, she is sure to let them know: "Our red peppers were reported in the Chinese Population News." Red peppers grown in Sanduan Village are distinctive for their good quality, bright color, and pure hot taste Traders came to the village to buy red peppers. Thus their reputation grew quickly and the village head was even invited to Beijing to take part in
文摘Chili pepper (Capsicum spp.) fruit color is an important agronomical trait. It has been known that a large deletion in the 5' upstream region of the Ccs gene generates non-red fruit color in pepper, but the accurate size and position of the deletion and whether all the non-red cultivars had the same large deletion or not were unclarified. In this study, to identify the Ccs upstream large deletion, we carried out diagnostic PCR using six forward primers at 300 - 900 bp intervals in the 5' untranslated region of Ccs with a fixed reverse primer for a yellow fruit pepper “Sonia Gold”. Then it was revealed that 4430 bp from -3234 bp position in upstream region to 1196 bp position in exon was deleted in Ccs of “Sonia Gold”. The allele having this deletion was named ccs-del. Probably this allele is substantially the same as ccs-p1 having 4879 bp deletion reported previously. Based on the sequence determined, we developed a PCR marker to distinguish ccs-del. Genotyping of 16 cultivars of C. annuum showed that 14 had ccs-del and the remaining two had another mutant allele ccs-3. This result indicates that ccs-del is the most common allele and widely shared in non-red fruit cultivars in C. annuum. Genotyping of 16 cultivars of C. chinense clarified that one cultivar each possessed ccs-del and ccs-3. These results indicate that major alleles responsible for non-red fruit color in C. annuum were shared across species throughout interspecific introgression.
文摘After securing a market for their dried red chilli peppers in China,elated farmers in Uganda are expanding the spicy crop cultivation to thousands of acres.China’s increasing appetite for international cuisine and spices has created a most welcome demand for high-quality chillies.And given Uganda’s unique climate and soil conditions that allow for diverse chilli varieties,the East African country has a competitive edge.This has led to Uganda and China now having trade agreements in place,facilitating exports.
