ArticleFoods (Basel, Switzerland)2023
Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 27 citations in OpenAlex.
- Influence of ultrasonic pre-treatment on drying behaviour, energy performance, and quality characteristics of capia pepper cubes under various drying methods.Ultrasonics sonochemistry · 2026Article
- Development of Skimmed Goat Milk Functional Ingredient Enriched with Grape Pomace Seed andFoods (Basel, Switzerland) · 2026Article
- Optimization of Ultrasound Pretreatment for Enhanced Drying Efficiency and Piperine Retention in Black Pepper (Foods (Basel, Switzerland) · 2025Article
- Insight into the Molecular and Structural Changes in Red Pepper Induced by Direct and Indirect Ultrasonic Treatments.Molecules (Basel, Switzerland) · 2025Article
- Matrix Interference Removal Using FeFoods (Basel, Switzerland) · 2025Article
- Goat's Skim Milk Enriched withFoods (Basel, Switzerland) · 2025Article
- Further Research in Food Processing Safety and Quality from Field to Fork.Foods (Basel, Switzerland) · 2025Article
- Study on the Improvement of Quality Characteristics of Pickles During Fermentation and Storage.Foods (Basel, Switzerland) · 2024Article
- Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper (Food chemistry: X · 2024Article
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Authors and funding
11 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.
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