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A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool

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Abstract

Red pepper (Capsicum annuum L. cv. Capia) is an important vegetable obtained from a 1-year cultivated plant belonging to the Solanaceae family. Among the products of red pepper, its paste is very similar to tomato paste in appearance; however, it differs in terms of flavor properties. The wide-ranging quality parameters (dry matter, soluble solids, pH, titration acidity, salt, insoluble ash, total reducing sugars, color values, total carotenoid, antioxidant properties, browning index, and 5-hydroxymethylfurfural) of commercial sweet pepper pastes (n = 52) were determined. To the best of our knowledge, this study is the most comprehensive study on determining the quality parameters of red pepper paste, and its in-depth results will help food authorities issue registrations related to commercial pepper paste in countries such as Türkiye. Additionally, near-infrared (NIR) spectroscopy-based machine-learning algorithms were evaluated for the first time in paste samples as a rapid alternative or complementary to the conventional analytical methods. Regarding the conditional entropy-based models, successful predictions with high accuracy were developed for all the quality parameters of pepper paste. Except for the coefficient of determination value of 0.69 and 0.85 in the prediction of HMF and a/b color values in the developed models, respectively, 0.96 or higher coefficients of determination were obtained for all other parameters. Therefore, NIR spectroscopy, along with the conditional entropy-based predictions, enables simple, fast, multiparametric and accurate quantitative prediction of the numerous quality parameters for commercial sweet pepper pastes and has the potential to be used in routine quality control analyses by pepper paste producers.

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Data availability

The data that support the findings of this study are available from the corresponding author, [Ç. U. PALA], upon reasonable request.

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Funding

This work was supported by Canakkale Onsekiz Mart University Scientific Research Coordination Unit. Project number FBA-2019-3120.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17100, Çanakkale, Türkiye

    Huseyin Ayvaz, Riza Temizkan, Muhammed Ali Dogan, Burak Alptug Nazlim & Cigdem Uysal Pala

  2. Department of Gastronomy and Culinary Arts, School of Tourism and Hotel Management, Ağrı İbrahim Çeçen University, 04100, Agri, Türkiye

    Ahmed Menevseoglu

  3. Provincial Directorate of Agriculture and Forestry, Ulubey District Office, 64900, Uşak, Türkiye

    Ezgi Gunay

Authors
  1. Huseyin Ayvaz
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Contributions

HA and CUP: designed the study. HA, CUP, RT, MAD, BAN, and EG: made the sampling and all analyses. HA, CUP, RT, and AM: wrote the manuscript text. HA, CUP, AM, and MAD: prepared the tables and figures. All authors reviewed the manuscript.

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Correspondence to Cigdem Uysal Pala.

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Ayvaz, H., Temizkan, R., Menevseoglu, A. et al. A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool. Eur Food Res Technol 249, 607–618 (2023). https://doi.org/10.1007/s00217-022-04156-y

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