Search Results (64)

Seven disease control products produced at a grapevine farm in Mała Wieś (Masovian County, Poland) were tested and compared with standard chemical control and no control. The following substances were used as disease control agents: lavender, lemon, and orange oils; Saccharomyces cerevisiae HDT18 yeast fermentation liquid; mint; and Habanero Orange hot pepper decoction. Results were compared with treatments using standard fungicides, a control without control, and two commercial products containing tansy extract and chili and garlic extract. The tested products were generally less effective in protecting against fungal diseases than the standard chemical control. However, they improved total yield, yield used for vinification, total acidity, sugar content, and pH of harvested grapes compared to untreated grapes. Our own preparations (HDT-18, lemon oil, mint decoction, and hot pepper) reduced total yields and simultaneously reduced the number of grapes infected with diseases, which is particularly important in mechanical harvesting without sorting. Must parameters (sugar, pH, TA) enabled wine production from each of the experimental combinations tested. These approaches may be useful in organic farming programs in cold climates. Although they may reduce total yields, they also reduce the number of grapes unsuitable for vinification. Full article

Controlling banana aphid (Pentalonia nigronervosa) vectors of banana bunchy-top disease is crucial for integrated disease management. Synthetic insecticides, though effective in aphid control, pose health and environmental risks. Biorational pesticides (including botanicals and soaps) are safer alternatives. This study screened four fresh and fermented aqueous plant extracts (chili pepper, garlic, neem, and peppermint) and three soaps (bathing, laundry bar, and liquid soap) singly or in mixtures against banana aphids through in vitro and in vivo experiments. Aphid-inoculated banana leaf-blade disks were used for the in vitro studies over 96 h. Potted plantlets were used for the in vivo studies over eight weeks. Applying these preparations resulted in significant (p ≤ 0.05) aphid mortality (28.6 to 100%) compared to the water control (3.3%) at 96 h post-spray (hps). In vitro, a single application of nimbecidine^® (Azadirachtin 0.03%), garlic, chili-pepper botanicals, insecticidal, and bathing soap caused >50% mortality at 96 hps. Mixed applications of chili pepper, garlic-based, and neem botanicals with soap caused >70% mortality at 96 hps in vitro. Binary mixtures of neem oil, garlic, fermented garlic, or fermented peppermint with insecticidal soap, and neem oil with bar soap, were promising in vivo, reducing the aphid populations to <20/plant compared to the control, which had >200 aphids after week 8. However, these potential preparations incurred a higher cost (USD 1.30/banana mat) compared to the synthetic pesticide (USD 0.022/mat). Thus, biorational mixtures have a potential to effectively control banana aphids. Full article

Chili peppers (Capsicum spp.), cacao (Theobroma cacao L.), and coffee (Coffea spp.) are important crops worldwide. Nearly 35%, 80%, and 45% of the respective fruits are underutilized or discarded, representing a considerable economic loss. This work reviews and analyzes the environmental factors that influence the concentration of the main alkaloids in these crops, including capsaicin, theobromine, and caffeine. Their reported anti-inflammatory, cardioprotective, neuroprotective, and cytotoxic properties are also reviewed. This work explores strategies for the revalorization of these crops, comparing alkaloid extraction methods that use non-conventional techniques, including supercritical fluid extraction (SFE), ultrasound-assisted extraction (UAE), high-pressure and -temperature extraction (HPTE), pressurized liquid extraction (PLE), pressurized hot water extraction (PHWE), enzyme-assisted extraction (EAE), and pulsed electric field-assisted extraction (PEFAE), and their combination to enhance the recovery of capsaicin, theobromine, and caffeine, leading to sustainable and innovative uses of these crops’ byproducts. Capsaicin, theobromine, and caffeine alkaloids are promising ingredients for the development of functional foods, cosmeceuticals, and pharmaceuticals. Full article

(1) Background: The increasing soil and water pollution in agriculture is mainly due to the uncontrolled use of synthetic fertilizers. As the responsibility to adopt sustainable agricultural practices grows, biofertilizers may offer a solution to reduce the use of chemical inputs and improve crop productivity. This study focused on evaluating the physiological effects of Trichoderma asperellum, Bacillus sp., and seaweed extracts (Ulva lactuca and Solieria spp.) on the cultivation of serrano pepper plants. (2) Methods: Five treatments were carried out: control (T1), T. asperellum (T2), Bacillus sp. (T3), seaweed extract (T4), and their combination (T5). The microbial inoculants were applied to the root zone, while the seaweed extracts were applied to the foliage. Leaf samples were collected at the end of the vegetative phase to evaluate physiological and agronomic traits. (3) Results: The application of T3 significantly increased leaf area (12.34%), biomass (11.91%), and yield (10.7%) while decreasing the SPAD, chlorophyll, and carotenoid contents. T4 resulted in the highest nitrate reductase activity, while T5 resulted in the peak total chlorophyll content. No significant differences were observed in nitrate reductase activity between T4 and the control or in the carotenoid content between T1, T2, T4, and T5. (4) Conclusions: Bacillus sp. demonstrated agronomic benefits despite a decrease in pigments, supporting its application in the sustainable production of peppers. Full article

Capsaicin, the major pungent alkaloid in Capsicum species, has been reported to exhibit cytotoxic activity through various mechanisms. In this study, capsaicin and 37 structurally related vanillylamide and ester analogs were synthesized and evaluated for cytotoxic activity and tumor cell/non-tumor cell selectivity in vitro and compared with a Capsicum baccatum (Aji mochero) extract. Seven analogs with superior potency and selectivity compared to capsaicin were identified. Notably, vanillylamides with a C₁₆–C₁₈ chain exhibited IC₅₀ values five-fold lower than capsaicin (15–84 µM), with selectivity indices up to 35. The extract obtained from the dried chili fruit, known to hold capsaicin as its primary component, however, exhibited significantly lower cytotoxic activity against tumor cells than pure capsaicin. These data demonstrate that even minor modifications to the acyl chain (as exemplified for the nonivamide analogs) can enhance the cytotoxicity and selectivity of these derivatives and that isolated compounds are able to offer even greater efficacy than whole-fruit extracts. Full article

To improve the separation efficiency of chili seeds, heat treatment on the adhesion between the seeds, peel, and embryo seat was studied. This study was conducted to explore the separation effect of heat treatment on chili seeds based on different temperature conditions. Firstly, the physical properties and thermal properties parameters of the materials (chili seed, peel, and embryo seats) were measured. These physical data were imported into ANSYS 2022 software to carry out a thermal steady-state simulation experiment. And the effects on seed activity were studied with different temperature conditions. The results indicated that it can effectively reduce the adhesion force between seeds, fruit peels, and embryo seats at 120 °C for 60 s. The maximum thermal stresses of the chili peel, seed, and embryo seat were 3.687 MPa, 0.878 MPa, and 0.662 MPa, respectively. At the same time, the germination rate of seeds under this treatment condition remained above 80%, ensuring the high activity of the seeds. This study provided a theoretical basis for the separation technology of chili seeds, and it was expected to bring practical guidance for the efficient utilization and extraction of chili seeds. Full article

Apples and Korean green chili peppers are rich in phytochemicals and recognized for their diverse bioactive properties. Given the potential to enhance these beneficial compounds, this study investigated the effects of mineral supplementation during cultivation on the antioxidant and antiproliferative activities of extracts from both crops. Mineral-enriched cultivation significantly increased the total phenolic and flavonoid contents in both crops, which was accompanied by enhanced DPPH and ABTS radical scavenging activities. Moreover, the mineral-supplemented extracts of Korean green chili pepper activated the Nrf2 signaling pathway and upregulated downstream antioxidant enzymes, including heme oxygenase-1 (HO-1), γ-glutamylcysteine ligase (GCL), and glutathione peroxidase (GPx). Notably, the mineral-supplemented Korean green chili pepper extract significantly suppressed the proliferation of human colorectal cancer cells. These findings suggest that mineral supplementation during cultivation may improve the functional quality of apples and Korean green chili peppers, supporting their potential application in cancer prevention and complementary therapeutic strategies. Full article

Background/Objectives: This study aims to present a strategic approach to enhancing the photostability and antioxidative resilience of curcumin and capsaicin by integrating selected natural stabilizers within a nanoemulsion-based delivery system. Methods: Coffee extract (Coffea arabica Linn.), along with its active components and vitamin E-containing natural oils, was assessed in terms of improving the photostabilizing and antioxidative retention abilities of curcumin and capsaicin. An optimized ratio of the active mixture was then loaded into a nanoformulation. Results: The analysis of active contents with validated high-performance liquid chromatography (HPLC), ferric reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays confirmed the stabilization enhancement after irradiation with UV and white light for 72,000–84,000 lux hours. The optimized combination of coffee extract with turmeric and chili mixtures loaded into the optimized nanoemulsion enhanced the half-lives (T_1/2) of curcumin and capsaicin by 416% and 390%, respectively. The interactions of curcumin and capsaicin with caffeine and chlorogenic acid were elucidated using computational calculations. Interaction energies (E_int), HOMO-LUMO energy gap (HLG) analysis, and global reactivity descriptors revealed hydrogen bonding interactions be-tween capsaicin and chlorogenic acid, as well as between curcumin and caffeine. Conclusions: By leveraging the synergistic antioxidative properties of coffee extract and vitamin E within a nanoemulsion matrix, this study overcomes the intrinsic stability limitations of curcumin and capsaicin, offering a robust platform for future pharmaceutical and nutraceutical applications. Full article

The production of spicy sauces from chili peppers (Capsicum spp.) generates 5–30% of spicy by-product which is rich in valuable compounds (e.g., capsaicinoids, carotenoids, phenolics, etc.) and can serve as a source of Capsicum oleoresins, providing spice and color ingredients for food products. This study primarily focused on the optimization of Capsicum oleoresin extraction from Red Habanero chili pepper (Capsicum chinense Jacq.) by-product using ultrasound-assisted extraction (UAE). A second focus was the comparison between UAE and reflux-assisted extraction (RAE). Response Surface Methodology (RSM) was employed to optimize the extraction time (3 to 17 min) and acoustic power density (APD, 0.30 to 1.00 W/mL). The optimal UAE conditions (8 min, 0.87 W/mL) showed a higher extraction yield (26%) and high quality oleoresin extracts rich in bioactives (capsaicinoids: 7 mg/g; phenolics: 4 mg GAE/g) with antioxidant activity (FRAP: 139 µmol FeSO₄ eq/g; DPPH: 33 µmol TEAC/g). Optimum UAE extracts proved more colored, energy-efficient (95% less consumption), equally spicy (466,000 SHU) and had higher antioxidant activity than RAE. These results demonstrated UAE as a sustainable method for producing high value spicy additives from chili pepper by-product, turning them into products with enhanced bioactivity, favoring a circular economy in the agri-food industry. Full article

Capsaicinoids obtained from lyophilized serrano chili by sorbitan monooleate solutions were investigated. Sorbitan monooleate was as effective as methanol in extracting capsaicin and dihydrocapsaicin (DHC). Subsequently, a Box–Behnken design was used to optimize capsaicin, DHC, and polyphenol extraction, as well as to evaluate the antioxidant capacity of dehydrated serrano chili. Particle size (PS) (20–60 mesh), processing temperature (55–75 °C), and sorbitan concentration (1.5–2.5%) were selected as independent variables. The statistical analysis showed that the quadratic models adequately describe the response of the concentration of capsaicin and DHC, but not with polyphenols and antioxidant capacity. The highest extraction of capsaicin (~620 mg/100 g dw) and DHC (~520 mg/100 g dw) was achieved with the combination of sorbitan at 2%, temperature at 65 °C, and PS from 40 mesh. Experimental and predicted values were closely consistent. Meanwhile, extracts with the highest antioxidant potential (~7510 and ~5820 µM of Trolox Eq/100 g dw for ABTS and FRAP, respectively) were those extracted in sorbitan and PS from 40 mesh. In contrast, the highest values of polyphenols (~171 mg gallic acid Eq/100 g dw) were found in the extracts prepared at 75 °C. These results suggest that sorbitan monooleate solutions can be an effective, non-toxic, and environmentally responsible way to obtain capsaicinoids and bioactive compounds from dehydrated serrano chili. Full article

Quantification of free and bound carotenoids in pigmented fruit and vegetable matrices has previously been challenging due to carotenoid instability, degradation during extraction, and the prevalence of predominant carotenoid esters. The aim of the present study was to develop an optimized extraction procedure that minimises the loss of free and bound carotenoids by utilising a combination of extraction solutions, followed by an improved saponification process. A mixture of hexane, dichloromethane, ethanol and water achieved the highest extraction efficiency (>97%) from the chili/capsicum matrix. The study also addressed the previously unexplained loss of carotenoids during saponification by adding phosphate buffer to the sample–extract mixture, which prevented soap micelle formation. Additionally, the duration and temperature of the saponification procedure and pH of the final extraction solution were further optimised to achieve a higher total carotenoid recovery. A total of 48 free and bound carotenoids were identified in the capsicum fruit samples using UHPLC-DAD-MS/MS. The total carotenoid content within six bell pepper and chili fruits ranged between 1.63 (green bell capsicum) and 32.08 mg/100 g fresh weight (sweet red baby capsicum). The current methodology potentially could be used in a broad range of different carotenoid-containing matrices and commodities. Full article

Pungent red peppers and chilis are healthy foods and crucial ingredients of modern diets due to their content of bioactive phytochemicals such as carotenoids, tocopherols, capsaicinoids, polyphenols, and vitamin C. The production of pungent peppers with outstanding nutritional properties is influenced by genetic factors and their interaction with the environments where they are cultivated. This study was conducted to investigate the effects of genotype and climate conditions on the response of capsaicinoids and vitamin C. The extracts of pungent materials and vitamin C were separated and qualitatively determined by HPLC alone or hyphenated with mass spectroscopy. Four genotypes were selected and cultivated under traditional agricultural practices in southern Hungary. The yield properties and the contents of capsaicinoids and vitamin C were significantly influenced by genetic factors and, to a high extent, by the interaction between genotype × environment. The highest yield of 2.86 ± 0.59 kg/m² was recorded for the CS variety. The yield was significantly decreased under high precipitation and low air temperature. The highest concentration of capsaicin of 1586–1734 µg/g dwt was found in the BHJ variety. The lowest level of 514 µg/g dwt of capsaicin was determined in the CS variety, in which the content significantly increased to 772 µg/g dwt with the increase in rainfall and decrease in air temperature in the warmer season of 2022. In most cultivars examined, capsaicin content negatively responded to the change of the climate toward higher precipitation and lower temperature except for SZ178, in which the concentration of capsaicinoids stayed insignificantly varied. The amount of vitamin C ranged between 570 and 135 µg/g dwt, with the highest content being in the BHJ and the lowest in the REK variety. In most varieties except the REK, vitamin C positively responded to a high and negatively to the reduced levels of precipitation. In conclusion, the phytochemical components of hot peppers respond differently to climatic factors—such as high rainfall, elevated air temperature, and intense sunlight—depending on the genotype’s ability to adapt to environmental changes. Full article

In order to accurately detect the maturity of chili peppers under different lighting and natural environmental scenarios, in this study, we propose a lightweight maturity detection model, YOLOv8-CBSE, based on YOLOv8n. By replacing the C2f module in the original model with the designed C2CF module, the model integrates the advantages of convolutional neural networks and Transformer architecture, improving the model’s ability to extract local features and global information. Additionally, SRFD and DRFD modules are introduced to replace the original convolutional layers, effectively capturing features at different scales and enhancing the diversity and adaptability of the model through the feature fusion mechanism. To further improve detection accuracy, the EIoU loss function is used instead of the CIoU loss function to provide more comprehensive loss information. The results showed that the average precision (AP) of YOLOv8-CBSE for mature and immature chili peppers was 90.75% and 85.41%, respectively, with F1 scores and a mean average precision (mAP) of 81.69% and 88.08%, respectively. Compared with the original YOLOv8n, the F1 score and mAP of the improved model increased by 0.46% and 1.16%, respectively. The detection effect for chili pepper maturity under different scenarios was improved, which proves the robustness and adaptability of YOLOv8-CBSE. YOLOv8-CBSE also maintains a lightweight design with a model size of only 5.82 MB, enhancing its suitability for real-time applications on resource-constrained devices. This study provides an efficient and accurate method for detecting chili peppers in natural environments, which is of great significance for promoting intelligent and precise agricultural management. Full article

This study investigates the potential synergistic effects of extracts from Curcuma longa (turmeric), Coffea arabica (Arabica coffee beans), and Capsicum annuum (chili peppers) in reducing oxidative stress and inflammation, which are associated with metabolic disorders such as obesity, diabetes, and cardiovascular diseases. Using a systematic design of experiment (DoE) optimization approach, an optimal extract ratio of 1:3:4 (turmeric: coffee: chili) was identified. The efficacy of the extract combination was assessed through various antioxidant assays, inhibition of inflammation-related gene expression, and safety testing via the 3-(4,5-dimethylthazolk-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay. The extract combination showed higher antioxidant activity and comparable anti-inflammatory effects relative to each single extract. Additionally, the extract combination demonstrated effective activity compared with turmeric extract while using a lower concentration, resulting in reduced cytotoxicity. The optimized extract combination was successfully incorporated into nanostructured lipid carriers (NLCs) with a hydrodynamic diameter of 258.0 ± 10.2 nm, which effectively redisperses after the spray-drying process with increased diameter to 349.8 ± 49.6 nm. Under stress conditions, the stability of curcumin and capsaicin in dried-NLCs was maintained. In summary, the optimized extract-loaded NLCs formulation, achieved through a multistage approach, shows promise in mitigating oxidative stress and inflammation, suggesting its potential as a valuable daily dietary supplement. Full article

Chili anthracnose, caused by Colletotrichum truncatum, causes significant yield loss in chili production. In this study, we investigated the elicitor properties of a rhamnolipid (RL)-enriched PA3 fraction derived from Pseudomonas aeruginosa SWUC02 in inducing systemic resistance in yellow chili seedlings and antifungal activity against C. truncatum CFPL01 (Col). Fractionation of the ethyl acetate extract yielded 12 fractions, with PA3 demonstrating the most effective disease suppression, reducing the disease severity index to 4 ± 7.35% at 7 days post-inoculation compared with Col inoculation alone (83 ± 23.57%). PA3 also exhibited direct antifungal activity, inhibiting Col mycelial growth by 41 ± 0.96% at 200 µg/mL. Subfractionation revealed PA3 as a mixture of mono- and di-RLs, confirmed by ¹H nuclear magnetic resonance and electrospray ionization mass spectrometry data. Additionally, PA3 enhanced seed germination and promoted plant growth without causing phytotoxicity. Transcriptomics revealed that PA3 pre-treatment prior to Col infection primed the defense response, upregulating defense-related genes involved in the phenylpropanoid, flavonoid, and jasmonic acid biosynthesis pathways, as well as those associated with cell wall reinforcement. Our findings highlight the potential of RL-enriched PA3 as both an antifungal agent and a plant defense elicitor, with transcriptome data providing new insights into defense priming and resistance pathways in chili, offering an eco-friendly solution for sustainable anthracnose management. Full article