Dehydrated green and red bell peppers (Capsicum annuum L., family Solanaceae)
Description
Dehydrated sweet (non-pungent) bell peppers made from green (chlorophyll-rich, unripe) and red (carotenoid-rich, fully ripe) fruits, supplied as flakes/dices, granules, or powder.
Sensory profile: fresh-green/herbaceous (green) vs sweet, fruity (red); no heat (bells lack capsaicinoids). Rehydrated texture is tender with slight bite.
Caloric value (per 100 g)
Air-dried flakes/dices: ~250–350 kcal; typical moisture 4–10%.
Powder: similar energy; practical use levels are low, so caloric contribution in finished foods is modest.
Key constituents
Pigments: chlorophyll a/b (green; acid/heat-labile → pheophytins), carotenoids (red; capsanthin, capsorubin, β-carotene).
Sugars (glucose/fructose), organic acids (malic/citric), fiber/pectins, minor polyphenols; vitamin C largely reduced by hot-air drying (better retained in freeze-dried).
Capsaicinoids: absent/negligible in bell peppers.
Analytical markers: moisture, water activity (aw), particle size/screen, color (CIE L*a*b*; red products may report ASTA color), ash, defects/foreign matter.
Production process
Raw material: graded, sound peppers → washing, destemming/de-seeding, trimming.
Cutting: dices/strips; optional blanching (helps green color retention, enzyme inactivation).
Drying: mainly hot-air belt/cabinet; freeze-drying for premium rehydration/shape retention. Targets: moisture ≤8–10%, aw ≤0.55–0.60.
Sizing & screening → metal detection → oxygen/moisture-barrier packaging (often nitrogen-flushed/MAP).
Quality management under GMP/HACCP with CCP on time–temperature, metal/foreign bodies, and pack integrity.
Sensory and technological properties
Rehydration ratio typically 1:6–1:10 (w/w dry→wet); freeze-dried rehydrates fastest and keeps geometry best.
Color stability: green tones fade with low pH/overheating (chlorophyll → pheophytin/olive); red carotenoids are more heat-stable yet oxidation-sensitive (light/oxygen).
Functionality: powders disperse in soups/seasonings; flakes/dices provide visual particulates, sweetness, and mild aroma.
Food uses
Soups, sauces, ready meals, instant noodles/cups, seasoning blends, snack coatings, savory bakery, omelet/frittata mixes, frozen entrées.
Typical inclusions: 0.2–2% powder in dry blends; 1–5% flakes/dices in wet fills (confirm via pilot tests).
Nutrition and health
Lipid profile
Very low total fat; trace pattern PUFA (polyunsaturated fatty acids) ≥ MUFA (monounsaturated fatty acids) > SFA (saturated fatty acids).
Health note: favoring MUFA/PUFA over SFA is generally favorable/neutral for blood lipids; here the impact is minimal at use levels. TFA (industrial trans fatty acids) absent; MCT (medium-chain triglycerides) not characteristic.
Quality and specifications (typical topics)
Moisture (e.g., ≤10%), aw (≤0.55–0.60), screen/mesh size (spec’d ranges), color L*a*b* (and ASTA for reds), bulk density, defects/foreign matter within limits.
Microbiology: aerobic plate count within spec; yeasts/molds low; Salmonella absent/25 g; E. coli within limits.
Contaminants: pesticides/metals compliant; mycotoxins not typically critical but monitored; sulfites usually not added—declare if used for color retention.
Storage and shelf-life
Store cool/dry/dark in high-barrier packs; avoid humidity and light/oxygen.
Typical shelf-life 12–24 months sealed; reseal promptly after opening.
After rehydration, handle as perishable (refrigerate; short holding time).
Allergens and safety
Bell pepper is not a major EU allergen; rare individual sensitivities may occur.
Manage cross-contact in seasoning lines (e.g., celery, mustard, sesame, gluten/soy carriers).
Pest prevention for dried goods; verify absence of infestation.
INCI functions in cosmetics
Listings: Capsicum Annuum Fruit Powder/Extract (bell).
Potential roles: fragrance, mild antioxidant/skin conditioning; assess color/oxidative stability and irritancy risk (generally low vs pungent capsicum).
Troubleshooting
Brown/olive green in green lots: excessive heat/low pH → blanch properly, buffer pH in application, shorten high-T holds.
Red color fade: oxygen/light exposure → use antioxidants where permitted, amber/high-barrier packs, minimize headspace O₂.
Caking/clumping: high RH → include desiccant, improve barrier, consider anti-caking in blends.
Slow rehydration/tough texture: particle too large/overdried → reduce cut size, increase soak temperature/time, consider freeze-dried grade.
Herbaceous off-note (green): balance with acidity/salt and small fat addition; blend with red fraction for sweetness.
Sustainability and supply chain
Prefer farms using IPM and efficient irrigation; valorize trimming waste (e.g., to natural colors/extracts).
In-plant: optimize dryer heat recovery, use renewable electricity where feasible, choose recyclable/mono-material barrier packs.
Treat effluents to BOD/COD targets; maintain full traceability under GMP/HACCP.
Conclusion
Dehydrated green and red bell peppers deliver color, mild sweetness, and visible vegetable identity with excellent storability. Tight control of drying, particle size, packaging barrier, and hygiene yields products that are safe, stable, and sensory-consistent across applications.
Mini-glossary
PUFA — polyunsaturated fatty acids; generally supportive of heart health when replacing SFA.
MUFA — monounsaturated fatty acids; typically favorable/neutral for blood lipids.
SFA — saturated fatty acids; excessive intakes may raise LDL-cholesterol.
TFA — trans fatty acids (industrial); avoid due to adverse cardiometabolic profile.
MCT — medium-chain triglycerides; rapidly metabolized fats (not characteristic of peppers).
ASTA (color) — American Spice Trade Association color index used for red spice products.
aw — water activity; low aw (<≈0.60) limits microbial growth in dried foods.
GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points; hygiene and preventive-safety systems with defined CCP.
CCP — critical control point; step where a control prevents/reduces a hazard.
BOD/COD — biochemical/chemical oxygen demand; wastewater-impact indicators.
MAP — modified-atmosphere packaging; headspace gases adjusted to protect quality.
Studies
Fresh pepper contains phenols, flavonoids, capsaicinoids, ascorbic acid, all components that exert an antioxidant activity. In the treated pepper there are fewer phytochemical components and the antioxidant activity is lower (1). Cooking the pepper subtracts at least 60% of vitamin C.
Capsaicin is the alkaloid that gives the pepper its spicy taste, it is a component with antioxidant properties.
An extract from the leaves of pepper significantly inhibited inflammatory cytokine production, inhibited cell proliferation without producing cytotoxicity, and suppressed the expression of inflammatory proteins (2).
Among the polyphenols present, caffeic acid, quercetin and kaempferol have the highest amounts and have shown antimicrobial activity (3).
From green bell pepper, an extract of pectic polysaccharides showed antineoplastic activity in breast cancer, in vitro and in vivo (4).
Bell peppers studies
References_____________________________________
(1) Alvarez-Parrilla E, de la Rosa LA, Amarowicz R, Shahidi F. Antioxidant activity of fresh and processed Jalapeño and Serrano peppers. J Agric Food Chem. 2011 Jan 12;59(1):163-73. doi: 10.1021/jf103434u.
Abstract. In this research, total phenols, flavonoids, capsaicinoids, ascorbic acid, and antioxidant activity (ORAC, hydroxyl radical, DPPH, and TEAC assays) of fresh and processed (pickled and chipotle canned) Jalapeño and Serrano peppers were determined. All fresh and processed peppers contained capsaicin, dihydrocapsaicin, and nordihydrocapsaicin, even though the latter could be quantified only in fresh peppers. Processed peppers contained lower amounts of phytochemicals and had lower antioxidant activity, compared to fresh peppers. Good correlations between total phenols and ascorbic acid with antioxidant activity were observed. Elimination of chlorophylls by silicic acid chromatography reduced the DPPH scavenging activity of the extracts, compared to crude extracts, confirming the antioxidant activity of chlorophylls present in Jalapeño and Serrano peppers.
(2) Hazekawa M, Hideshima Y, Ono K, Nishinakagawa T, Kawakubo-Yasukochi T, Takatani-Nakase T, Nakashima M. Anti-inflammatory effects of water extract from bell pepper (Capsicum annuum L. var. grossum) leaves in vitro. Exp Ther Med. 2017 Nov;14(5):4349-4355. doi: 10.3892/etm.2017.5106.
Abstract. Fruits and vegetables have been recognized as natural sources of various bioactive compounds. Peppers, one such natural source, are consumed worldwide as spice crops. They additionally have an important role in traditional medicine, as a result of their antioxidant bioactivity via radical scavenging. However, there are no reports regarding the bioactivity of the bell pepper (Capsicum annuum L. var. grossum), a commonly used edible vegetable. The present study aimed to evaluate the anti-inflammatory effect of water extract from bell pepper leaves on mouse spleen cells, and explore the potential mechanism underlying this effect. The extract was prepared through homogenization of bell pepper leaves in deionized water. The sterilized supernatant was added to a mouse spleen cell culture stimulated by concanavalin A. Following 72 h of culture, the levels of inflammatory cytokines in the culture supernatant were measured using a sandwich enzyme-linked immunosorbent assay system, and levels of inflammatory proteins were assessed using western blotting. The bell pepper leaf extract significantly inhibited inflammatory cytokine production, inhibited cell proliferation without producing cytotoxicity, and suppressed the expression of inflammatory proteins. These results suggest that components of the bell pepper leaf extract possess anti-inflammatory activity. The study of the anti-inflammatory mechanism of bell pepper leaf extract has provided useful information on its potential for therapeutic application.
(3) Mokhtar M, Ginestra G, Youcefi F, Filocamo A, Bisignano C, Riazi A. Antimicrobial Activity of Selected Polyphenols and Capsaicinoids Identified in Pepper (Capsicum annuum L.) and Their Possible Mode of Interaction Curr Microbiol. 2017 Nov;74(11):1253-1260. doi: 10.1007/s00284-017-1310-2.
Abstract. Antimicrobial activity of pepper polyphenols and capsaicinoids (Coumarin, caffeic acid, narangin, kaempferol, rutin, quercetin, capsaicin, and dihydrocapsaicin) against 13 pathogen bacteria and three beneficial strains was studied using the disk diffusion and microdilution methods. In general, phenolic compounds had the most important activity with the highest inhibition zones obtained with caffeic acid (3.5-20.5 mm), quercetin (4.75-3.5 mm), and kaempferol (7-14 mm). In the determination of the minimal inhibitory concentrations, the effects of both quercetin and kaempferol were more important than caffeic acid. The clinical strains Staphylococcus aureus (319, 14, 8, 32, and 550) were more sensitive to quercetin (0.00195-0.0078 mg L-1) whereas kaempferol was more active against the strains S. aureus (ATCC 6538, 26), S. typhimurium ATCC 13311, and Pseudomonas aeruginosa ATCC 27853 (0.0156-0.125 mg L-1). The interaction between these three polyphenols was studied against S. aureus ATCC 6538 and P. aeruginosa ATCC 27853. Different modes of interaction were observed (synergism, additive, and indifferent), but no antagonism was obtained. The best combination was quercetin and caffeic acid for S. aureus with fractional inhibitory concentration index (FICI) of 0.37, and kaempferol with quercetin for P. aeruginosa (FICI = 0.31).
(4) Adami ER, Corso CR, Turin-Oliveira NM, Galindo CM, Milani L, Stipp MC, do Nascimento GE, Chequin A, da Silva LM, de Andrade SF, Dittrich RL, Queiroz-Telles JE, Klassen G, Ramos EAS, Cordeiro LMC, Acco A. Antineoplastic effect of pectic polysaccharides from green sweet pepper (Capsicum annuum) on mammary tumor cells in vivo and in vitro. Carbohydr Polym. 2018 Dec 1;201:280-292. doi: 10.1016/j.carbpol.2018.08.071.
Jang HH, Lee J, Lee SH, Lee YM. Effects of Capsicum annuum supplementation on the components of metabolic syndrome: a systematic review and meta-analysis. Sci Rep. 2020 Dec 1;10(1):20912. doi: 10.1038/s41598-020-77983-2.
Abstract. Metabolic syndrome (MetS) has increasingly gained importance as the main risk factor for cardiovascular diseases and type II diabetes mellitus. Various natural compounds derived from plants are associated with beneficial effects on the incidence and progression of MetS. This study aimed to evaluate the effects of Capsicum annuum on factors related to MetS by assessing randomized controlled trials (written in English). We searched the online databases of PubMed, Embase, Google scholar, and Cochrane Library up to April 2020. 'Patient/Population, Intervention, Comparison and Outcomes' format was used to determine whether intervention with C. annuum supplementation compared with placebo supplementation had any effect on the components of MetS among participants. We considered standardized mean differences (SMD) with 95% confidence intervals (CI) as effect size measures using random-effects model. Analysis of the included 11 studies (n = 609) showed that C. annuum supplementation had significant effect on low density lipoprotein-cholesterol [SMD = - 0.39; 95% CI - 0.72, - 0.07; P = 0.02; prediction interval, - 1.28 to 0.50] and marginally significant effect on body weight [SMD = - 0.19; 95% CI - 0.40, 0.03; P = 0.09]. However, larger and well-designed clinical trials are needed to investigate the effects of C. annuum on MetS.
Heidmann I, Boutilier K. Pepper, sweet (Capsicum annuum). Methods Mol Biol. 2015;1223:321-34. doi: 10.1007/978-1-4939-1695-5_26.
Abstract. Capsicum (pepper) species are economically important crops that are recalcitrant to genetic transformation by Agrobacterium (Agrobacterium tumefaciens). A number of protocols for pepper transformation have been described but are not routinely applicable. The main bottleneck in pepper transformation is the low frequency of cells that are both susceptible for Agrobacterium infection and have the ability to regenerate. Here, we describe a protocol for the efficient regeneration of transgenic sweet pepper (C. annuum) through inducible activation of the BABY BOOM (BBM) AP2/ERF transcription factor. Using this approach, we can routinely achieve a transformation efficiency of at least 0.6 %. The main improvements in this protocol are the reproducibility in transforming different genotypes and the ability to produce fertile shoots. An added advantage of this protocol is that BBM activity can be induced subsequently in stable transgenic lines, providing a novel regeneration system for clonal propagation through somatic embryogenesis.
Dehydrated green and red bell peppers 
