Bioactive Compounds During Drying of Chili Peppers

Abstract

Chili pepper (Capsicum annuum L.) is one of the most popular fresh vegetables or ingredients (condiments) that provide natural flavor and color. Its color is provided by carotenoids and its flavor is provided by capsaicinoids, which are considered bioactive compounds due to their beneficial effect on health. Moreover, the chili pepper also contains other bioactive compounds, such as phenols and vitamin C. The main process for its preservation and marketing is drying, during which bioactive compounds can be degraded. This review describes the effect of drying on the bioactive compounds of chili peppers using conventional and unconventional technologies.

Keywords:

• Bioactive compounds
• Capsaicinoids
• Carotenoids
• Chili peppers
• Drying

ACKNOWLEDGEMENTS

The authors acknowledge the help provided by CIAD A.C. and UNIDA of ITV of Mexico, as well as the technical support by Francisco Alfonso Aguilar Valenzuela, Aida Sonia.

Notes

T: Temperature.

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