Influence of freeze-drying treatment on the chemical composition of peppers (Capsicum L.) from the Brazilian Amazonia region

Abstract

This study evaluated the effect of freeze-drying treatment (lyophilization) on the chemical composition of malagueta (Capsicum frutescens), cheiro (Capsicum chinense cv.), and murupi (Capsicum chinense cv.) peppers. Proximal composition, minerals, vitamins, fatty acids, and volatile compounds were determined in fresh and lyophilized samples, and then, discriminated by multivariate analysis. The results demonstrate that the freeze-drying treatment of the peppers conserved the content of palmitic and linoleic acids, potassium, vitamin C, and β-carotene in malagueta pepper. Sixty-two volatile compounds in a distinct profile between the samples were identified in samples. The freeze-drying treatment significantly decreased the volatile composition in peppers. By multivariate approach, peppers were discriminated into three groups (1st, freeze-dried malagueta; 2nd, freeze-dried cheiro and murupi; and 3rd, fresh malagueta, cheiro, and murupi) based on the nutritional composition, minerals, vitamins, and fatty acid content. In conclusion, the freeze-drying process preserved the nutritional composition, minerals, and fatty acid content in peppers from the Brazilian Amazonia region, suggesting that this technological process could be applied for the future production of lyophilized peppers. © 2021 Elsevier Ltd