Search Results (16)

Human hair, commonly considered a discarded organic waste, is a keratin-rich material with remarkable potential for sustainable agriculture as an innovative resource. This study systematically explored the potential of non-composted human hair hydrolysates as eco-friendly and nutrient-rich liquid fertilizers, emphasizing their ability to enhance agricultural sustainability and mitigate organic waste accumulation. Eight distinct hydrolysates prepared with alkaline solutions were evaluated for their effects on plant growth using red-hot chili pepper (Capsicum frutescens) as the primary model under greenhouse conditions. The present study introduces a novel approach by employing an advanced digital image analysis technique to quantitatively assess 37 distinct plant growth parameters, providing an unprecedented depth of understanding regarding the impact of liquid human hair hydrolysates on plant development. Additionally, the integration of pilot-scale field trials and multi-species evaluations highlights the broader applicability and scalability of these hydrolysates as sustainable fertilizers. Collectively, these features establish this research as a pioneering contribution to sustainable agriculture and bio-waste management. The top-performing hydrolysates (KCaMgN, KMgN, KCaN) demonstrated significant enhancements in plant growth metrics, with fresh weight reaching up to 3210 mg, projected leaf area of approximately 132 cm², and crown diameter of 20.91 cm for the best-performing formulations, outperforming a commercial organomineral fertilizer by 20–46% in overall growth performance. Furthermore, observational studies on various species (such as bird of paradise flower (Strelitzia reginae), avocado (Persea americana), lemon (Citrus limon L.), Mazafati date (Phoenix dactylifera L.), and red mini conical hot pepper (Capsicum annuum var. conoides) and field trials on long sweet green peppers (Capsicum annuum) confirmed the broad applicability of these hydrolysates. Toxicity assessments using shortfin molly fish (Poecilia sphenops) validated the environmental safety of plants cultivated with hydrolysates. These findings highlight that human hair hydrolysates offer a sustainable alternative to synthetic fertilizers, contributing to waste management efforts while enhancing agricultural productivity. Full article

Background: Millet peppers have rich and diverse germplasm resources. It is of great significance to characterize their phenotypes and physicochemical indicators. Methods: 30 millet germplasms were selected to measure the fruit length and width, flesh thickness, number of ventricles, fruit stalk length, and single fruit weight, and the texture characteristics of fruit such as hardness, cohesiveness, springiness, gumminess, and chewiness were determined by a texture analyzer. At the same time, high-performance liquid chromatography (HPLC) and gas chromatography (GC) were used to determine the fruit of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, fatty acids, vitamin E (VE), total phenol, total sugar, and total dietary fiber. Results: M11 showed outstanding parameters in phenotype and texture. The coefficient of variation (CV) for VE was as high as 94.943% and the highest diversity index (H’) was total soluble solid, at 1.988%. M5 and M18 contained rich and diverse fatty acids. At the same time, the content of capsaicinoids in M18 also ranks among the top, second only to M27 (with a total capsaicin content of 5623.96 μg/g). PCA analysis using phenotypic data and physicochemical data showed that the classification results were different. Further hierarchical group analysis was carried out using all the index data. The results showed that 30 millet pepper germplasms were divided into three new categories: M5, M9, M18, and M24 formed one group (C1), M10, M14, M16, M19, M20, M22, M25, M26, M28, M29, and M30 formed another cluster (C2), and the remaining germplasms formed a third cluster (C3). Among them, the abundance of fatty acids in the C1 germplasm was higher than that in the other two groups. Conclusions: Our study showed that different germplasms had significant differences in morphological traits and nutritional metabolic components and were rich in genetic diversity. This study provides a theoretical basis for the improvement of millet varieties and the development of functional food. Full article

Capsaicin has multiple applications such as analgesic for muscle pain, anti-inflammatory, anticancer, antidepressant, and others. It is a lipophilic compound that produces irritation, therefore, for its application, it is necessary to encapsulate it in emulsions or biopolymers. The objective of this work was to prepare a direct O/W emulsion containing capsaicin extracted from Charapita chili (Capsicum frutescens) with Sacha Inchi (Plukenetia volubilis) oil as the oil phase and encapsulated in calcium alginate beads, intending to increase the useful life of the capsaicin. Capsaicin was extracted from Charapita chili powder using ethanol, then the extract was dried for 40 min at 55 °C. To obtain the emulsion, the dry extract was dissolved in 100 mL of Sacha Inchi oil and mixed with sodium alginate by stirring at 14,000 rpm. Then, the emulsion was combined with sodium alginate by stirring at 14,000 rpm. This mixture was dripped onto 200 mL of a 0.2 M solution of calcium chloride, obtaining beads of a spherical shape. The experimental kinetic data are described with the Korsmeyer–Peppas model, where the maximum release was reached at 180 min, the value of the constant n was 0.7857, and the rate constant K was 2.95. As the constant n < 0.85, the release process was due to the diffusion and swelling of the beads. The emulsion obtained could be used to develop pharmaceutical products; moreover, the encapsulated emulsion in calcium alginate could be used in the formulation of functional foods to take advantage of the capsaicin from Charapita chili and the functional properties of the Sacha Inchi oil. Full article

Pepper is an economically important vegetable worldwide, containing various specialized metabolites crucial for its development and flavor. Capsaicinoids, especially, are genus-specialized metabolites that confer a spicy flavor to Capsicum fruits. In this work, two pepper cultivars, YB (Capsicum frutescens L.) and JC (Capsicum baccatum L.) pepper, showed distinct differences in the accumulation of capsaicin and flavonoid. However, the molecular mechanism underlying them was still unclear. Metabolome analysis showed that the JC pepper induced a more abundant accumulation of metabolites associated with alkaloids, flavonoids, and capsaicinoids in the red ripening stages, leading to a spicier flavor in the JC pepper. Transcriptome analysis confirmed that the increased expression of transcripts associated with phenylpropanoid and flavonoid metabolic pathways occurred in the JC pepper. Integrative analysis of metabolome and transcriptome suggested that four structural genes, 4CL7, 4CL6, CHS, and COMT, were responsible for the higher accumulation of metabolites relevant to capsaicin and flavonoids. Through weighted gene co-expression network analyses, modules related to flavonoid biosynthesis and potential regulators for candidate genes were identified. The promoter analysis of four candidate genes showed they contained several cis-elements that were bonded to MYB, bZIP, and WRKY transcription factors. Further RT-qPCR examination verified three transcription factors, MYB, bZIP53, and WRKY25, that exhibited increased expression in the red ripening stage of the JC pepper compared to YB, which potentially regulated their expression. Altogether, our findings provide comprehensive understanding and valuable information for pepper breeding programs in the future. Full article

Cushuro (Nostoc sphaericum) polysaccharide was used to co-microencapsulate sacha inchi oil, natural antioxidant extracts from the oleoresin of charapita chili peppers (Capsicum frutescens L.) and grape orujo (Vitis vinifera L.). Encapsulation efficiency, moisture, particle size, morphology, oxidative stability, shelf-life, solubility, essential fatty acid profile, sterol content and antioxidant capacity were evaluated. The formulations with grape orujo extract showed higher oxidative stability (4908 ± 184 h), antioxidant capacity (4835.33 ± 40.02 µg Trolox/g ms), higher phenolic contents (960.11 ± 53.59 µg AGE/g ms) and a smaller particle size (7.55 µm) than the other formulations, as well as good solubility and a low moisture content. Therefore, grape orujo extracts can be used as natural antioxidants. The fatty acid composition (ω-3) remained quite stable in all the formulations carried out, which also occurred for sterols and tocopherols. In combination with gum arabic, grape orujo extract offered oxidative protection to sacha inchi oil during the first week of storage. Full article

Fermented Capsicum frutescens L. is a well-known traditional food ingredient in China with a variety of potential nutritional functions due to the increased content of polyphenolic compounds during the fermentation process. This study aimed to investigate the ameliorative effect of fermented chili peppers (FCP) on insulin resistance and the potential mechanism of action. HepG2 cells were treated with 5 × 10⁻⁶ mol/L insulin for 12 h to establish the insulin resistance model. The results showed that the ethanol extract of FCP (1 mg/mL), rather than non-FCP extract, significantly increased glucose consumption in insulin-resistant HepG2 cells, which was at least partly attributed to an increase in polyphenolic compounds after fermentation, including kaempferol-3-O-rutinoside, caffeic acid, kaempferol-3-O-glucoside, luteolin, and apigenin. Molecular docking analysis suggested that these five significantly increased polyphenolic compounds in FCP could partially and effectively interact with the key amino acid residues of four key insulin resistance-related receptors (INSR, PTP1B, PPAR-γ, and AMPK). In conclusion, the fermentation process enhanced or even conferred a pronounced anti-insulin resistance effect on chili peppers, and the increased polyphenolic compounds in chili pepper had synergistic effects in modulating the INSR, PTP1B, PPAR-γ, and AMPK pathways to regulate the destruction of glucose consumption. Full article

The effects of (fresh/aged) brine and (pool/jar) containers on the flavor characteristics of pickled chili peppers were investigated based on a multivariate analysis integrated with kinetics modeling. The results showed that the effect of brine on organic acid, sugar, and aroma was more dominant than that of containers, while free amino acids production was more affected by containers than brines. Chili pepper fermented using aged brine exhibited higher acidity (3.71–3.92) and sugar (7.92–8.51 mg/g) than that using fresh brine (respective 3.79–3.96; 6.50–9.25 mg/g). Besides, chili peppers fermented using pool containers showed higher free amino acids content (424.74–478.82 mg/100 g) than using a jar (128.77–242.90 mg/100 g), particularly with aged brine. As for aroma, the number of volatiles in aged brine was higher (88–96) than that in fresh brine (76–80). The contents of the esters, alcohols, and ketones were significantly higher in the aged brine samples than those in fresh brine (p < 0.05), while terpenes in chili pepper fermented using the pool were higher than those using the jar. In general, jar fermentation with aged brine contributed more flavor to pickled chili peppers than other procedures. Full article

Real-time detection of fruit targets is a key technology of the Xiaomila green pepper (Capsicum frutescens L.) picking robot. The complex conditions of orchards make it difficult to achieve accurate detection. However, most of the existing deep learning network detection algorithms cannot effectively detect Xiaomila green pepper fruits covered by leaves, branches, and other fruits in natural scenes. As detailed in this paper, the Red, Green, Blue (RGB) images of Xiaomila green pepper in the green and mature stage were collected under natural light conditions for building the dataset and an improved YOLOv5s model (YOLOv5s-CFL) is proposed to improve the efficiency and adaptability of picking robots in the natural environment. First, the convolutional layer in the Cross Stage Partial (CSP) is replaced with GhostConv, the detection speed is improved through a lightweight structure, and the detection accuracy is enhanced by adding a Coordinate Attention (CA) layer and replacing Path Aggregation Network (PANet) in the neck with Bidirectional Feature Pyramid Network (BiFPN). In the experiment, the YOLOv5s-CFL model was used to detect the Xiaomila, and the detection results were analyzed and compared with those of the original YOLOv5s, YOLOv4-tiny, and YOLOv3-tiny models. With these improvements, the Mean Average Precision (mAP) of YOLOv5s-CFL is 1.1%, 6.8%, and 8.9% higher than original YOLOv5s, YOLOv4-tiny, and YOLOv3-tiny, respectively. Compared with the original YOLOv5 model, the model size is reduced from 14.4 MB to 13.8 MB, and the running speed is reduced from 15.8 to 13.9 Gflops. The experimental results indicate that the lightweight model improves the detection accuracy and has good real-time performance and application prospects in the field of picking robots. Full article

The taxonomy of the genus Capsicum has distinguished more than twenty species of peppers with only C. annuum L. being a vegetable of economic importance. The remaining species can, however, be used in breeding via interspecies hybridization as a source of valuable functional traits. The aim of the study was to obtain interspecific hybrids of peppers with increased agronomic potential and their molecular identification. Based on their agromorphological characteristics, the obtained hybrids (‘Anchi’ × C. frutescens L.)F₁ and (‘Anchi’ × C. baccatum var. pendulum)F₁ formed fruits that had the combined functional traits typical of the cultivar ‘Anchi’, with a high content of soluble solids and dry matter characteristic of pollinators. To identify hybrids and their parental forms, the random amplified polymorphic DNA polymerase chain reaction (PCR-RAPD) and inter simple sequence repeat polymerase chain reaction (PCR-ISSR) techniques were used. The polymorphic products obtained in both methods totalled 65% and 59%, respectively, and they allowed for the identification of all tested genotypes, excluded the possibility of self-pollination of ‘Anchi’ plants, and confirmed the hybrid characteristics of the crossbreed (‘Anchi’ × C. frutescens L.)F₁. Full article

Chilli (Capsicum annuum L.) is an herbaceous crop and plays an important role as common spices and vegetables. Pepper (Capsicum spp.) is one of the most cost-effective and agricultural vegetables in the world. The most significant characteristics of peppers, as spices and in various pharmacological uses, are pungency and oleoresin (color). Cabsicum annuum L. is widely used as a medicinal herb and in the Mediterranean diet (at the present, C. annuum var. acuminatum Fingerh. and Capsicum frutescens L. are considered synonyms of C. annuum L.). Capsicum annuum includes a wide range of carotenoids including capsanthin, capsorubin, beta-carotene, cryptoxanthin, lutein, fanthophyl, and xanthophyll, and capsaicinoid. However, it remains limited in production due to the lack of development in varieties especially under severe climatic circumstances such as drought, high temperature, or salt. Some reports were provided through distinct traditional approaches for genetic improvement. A combination of traditional and molecular breeding, especially breeding for heterosis, might be a good option for developing a novel genotype for ecologically adversely affected niche adaption. This review summarizes the current chilli breeding approaches with their drawbacks and highlights some recent classical efforts for the improvement of the crop. This would be the milestone for the breeders in the planning of a successful chilli breeding program to combat the adverse ecological condition. Thus, the information gathered in this article might be considered as the cornerstone of Chilli breeders at their ongoing and sustainable future programs as well. Full article

A biostimulant is any microorganism or substance used to enhance the efficiency of nutrition, tolerance to abiotic stress and/or quality traits of crops, depending on its contents from nutrients. Plant biostimulants like honey bee (HB) and silymarin (Sm) are a strategic trend for managing stressed crops by promoting nutritional and hormonal balance, regulating osmotic protectors, antioxidants, and genetic potential, reflecting plant growth and productivity. We applied diluted honey bee (HB) and silymarin-enriched honey bee (HB- Sm) as foliar nourishment to investigate their improving influences on growth, yield, nutritional and hormonal balance, various osmoprotectant levels, different components of antioxidant system, and genetic potential of chili pepper plants grown under NaCl-salinity stress (10 dS m^‒1). HB significantly promoted the examined attributes and HB-Sm conferred optimal values, including growth, productivity, K⁺/Na⁺ ratio, capsaicin, and Sm contents. The antioxidative defense components were significantly better than those obtained with HB alone. Conversely, levels of oxidative stress markers (superoxide ions and hydrogen peroxide) and parameters related to membrane damage (malondialdehyde level, stability index, ionic leakage, Na⁺, and Cl⁻ contents) were significantly reduced. HB-Sm significantly affects inactive gene expression, as a natural biostimulator silencing active gene expression. SCoT primers were used as proof in salt-treated or untreated chili pepper plants. There were 41 cDNA amplicons selected by SCoT-primers. Twenty of them were EcDNA amplicons (cDNA-amplicons that enhanced their genes by one or more treatments) representing 49% of all cDNA amplicons, whereas 7 amplicons for ScDNA (whose genes were silenced in one or more treatments) represented 17%, and 14 McDNA (monomorphic cDNA-amplicons with control) amplicons were represented by 34% from all cDNA amplicons. This indicates the high effect of BH-Sm treatments in expression enhancement of some inactive genes and their silenced effect for expression of some active genes, also confirming that cDNA-SCoT markers succeeded in detection of variable gene expression patterns between the untreated and treated plants. In conclusion, HB-Sm as a natural multi-biostimulator can attenuate salt stress effects in chili pepper plants by remodeling the antioxidant defense system and ameliorating plant productivity. Full article

Host preference of Bactrocera latifrons (Hendel) (Diptera: Tephritidae), major chili and nightshade pest, was studied using seven host plant species of family Solanaceae. Two nightshade species, eggplant, Solanum melongena L. and turkey berry, Solanum torvum Sw.; three pepper and one large chili cultivar of Capsicum annum L., banana pepper, cayenne pepper, noom pepper and duey kai chili; and one small chili cultivar of Capsicum frutescens L., bird chili, were used as tested host plants of B. latifrons for a series of choice test and no-choice test under the laboratory. Results revealed that B. latifrons preferred Capsicum fruits for oviposition rather than Solanum fruits. Bird chili and banana pepper were the most preferred host for B. latifrons, with the highest number of pupae per gram of fruit in no-choice and choice experiment, respectively. Although the best larval performance parameters of B. latifrons were better for eggplant than for other Solanaceous plants, fruit characteristics and total phenolic content in fruit play a major role for host preference of B. latifrons. Turkey berry was least preferred by B. latifrons, with the lowest number of pupae per fruit and it was not oviposited by B. latifrons female fly under the choice situation at all stages of ripeness. Full article

In urban and peri-urban areas in West Africa, the cabbage Brassica oleracea L. (Brassicaceae) is protected using repeated high doses of synthetic insecticides. After a brief description of available IPM components, this paper presents a literature review focused on the botanical extracts that have been experimented with at the laboratory or in the field in West Africa against major cabbage pests. The literature reviewed mentions 19 plant species from 12 families used for cabbage protection in the subregion. The species most used are Azadirachta indica, Capsicum frutescens, Ocimum gratissimum and Ricinus communis. An overview of the world literature showed that a total of 13 plant species belonging to 8 families used to control cabbage pests are reported from the rest of Africa, and 140 plant species belonging to 43 families from the rest of the world. The most commonly used and tested plant species against insect pests in the three geographical areas considered is A. indica. Full article

The cigarette beetle, Lasioderma serricorne F. (Coleoptera: Anobiidae) is an important food storage pest affecting the tobacco industry and is increasingly impacting museums and herbaria. Monitoring methods make use of pheromone traps which can be implemented using chili fruit powder. The objective of this study was to assess the response of L. serricorne to the volatile organic compounds (VOCs) from different chili powders in order to identify the main semiochemicals involved in this attraction. Volatiles emitted by Capsicum annuum, C. frutescens, and C. chinense dried fruit powders were tested in an olfactometer and collected and analyzed using SPME and GC-MS. Results indicated that C. annuum and C. frutescens VOCs elicit attraction toward L. serricorne adults in olfactometer, while C. chinense VOCs elicit no attraction. Chemicals analysis showed a higher presence of polar compounds in the VOCs of C. annuum and C. frutescens compared to C. chinense, with α-ionone and β-ionone being more abundant in the attractive species. Further olfactometer bioassays indicated that both α-ionone and β-ionone elicit attraction, suggesting that these compounds are candidates as synergistic attractants in pheromone monitoring traps for L. serricorne. Full article

In order to assess the potential of 192 accessions of Capsicum L., from 21 countries, a morphological and agronomic characterization was carried out by applying 57 qualitative and quantitative descriptors. Multivariate analyses identified two large groups: the first including C. annuum (G3, G5, G7 and G8) and the second C. frutescens, C. baccatum, C. chinense and C. pubescens (G1, G2, G4, G6 and G9). The discriminant qualitative descriptors were the colour of the corolla, the colour of the anthers and position of the flower. The quantitative discriminant characteristics were length, weight and width of the fruit. The participatory selection identified 15 materials by colour, aroma, texture, flavour, size and thickness of fruits. Chemical analyses determined the highest concentration of flavonoids in the accessions 10,757 (16.64 mg/g) and 15,661 (15.77 mg/g). Accessions 17,750 (11.68 mg/g) and 10,757 (11.41 mg/g) presented the highest polyphenol contents. The highest capsaicin concentration was recorded in accessions 16,209 (55.90 mg/g) and 10,757 (48.80 mg/g). The highest antioxidant value was recorded in accessions 17,750 (90.85 mg/g) and 15,661 (87.03 mg/g). All these characteristics are important with a view to increasing industrial use and genetic improvement processes. These results show the existence of significant genetic variability within the genus Capsicum. Full article