Chili

Evaluation	Evaluation	N. Experts
1	6
2	7	1
3	8
4	9
5	10

Chili
(fruits of Capsicum annuum/C. frutescens/C. chinense and related species; family Solanaceae )

• Pungent spice/vegetable from ripe or green Capsicum pods, used fresh, dried/flaked, powdered, as pastes/sauces, smoked (e.g., chipotle), or as oleoresin/capsaicinoid extracts.
• Heat is driven by capsaicinoids (capsaicin, dihydrocapsaicin), reported as Scoville Heat Units (SHU) or as capsaicinoids by HPLC (mg/kg). Styles range from mild (paprika-like) to super-hot.
• Typical quality markers include color intensity (ASTA color), particle size, heat level, cleanliness, and absence of off-odors/contaminants.

• Energy: ~35–45 kcal
• Carbohydrate: 8–10 g (sugars 4–6 g) • Dietary fiber: 1.5–3 g
• Protein: 1–2 g
• Fat: 0.3–0.6 g — SFA (saturated fatty acids; keep low overall for LDL control) very low; MUFA/PUFA negligible in culinary use
• Vitamin C: 80–150 mg (heat/oxygen sensitive) • Vitamin A (as provitamin carotenoids): variable/high in red ripe fruits
• Sodium: naturally low
• Dried powder (100 g): concentrated nutrients/energy; water activity must be kept low to ensure safety/quality.

• Capsaicinoids: capsaicin, dihydrocapsaicin, nordihydrocapsaicin (pungency, TRPV1 activation).
• Carotenoids: capsanthin, capsorubin, β-carotene (red/orange color; oxidation-sensitive).
• Phenolics/flavonoids: quercetin derivatives, phenolic acids; ascorbic acid (vitamin C).
• Volatiles: green, fruity, smoky notes depending on variety/process (e.g., smoked chipotle).
• To control: extraneous matter, pesticides ≤ MRL, aflatoxin/ochratoxin A (dried spices), Sudan dyes (adulteration), heavy metals within limits.

• Fresh: harvesting at target ripeness → grading, washing, trimming.
• Drying: sun/solar tunnel or mechanical drying (controlled T/airflow); smoking for chipotle-type; target low aw and even dehydration.
• Milling: destemming/de-seeding as required → flaking or grinding to spec; optional steam sterilization or approved irradiation for spices.
• Oleoresin/extracts: solvent extraction (e.g., ethanol), or supercritical CO₂; standardize heat/color; filter and pack.
• Sauces/pastes: crushing, salt/acid addition, fermentation or cook-pasteurization; hot-fill or aseptic fill.
• Packaging: light/oxygen-barrier materials with reduced headspace; avoid metal contact for high-acid sauces unless lined.

• Pungency: from mild to extreme; perceived heat depends on SHU, matrix fat, and serving temperature.
• Color: green (chlorophyll) to bright red (carotenoids); fades with light/oxygen/heat.
• Functionality: provides spicy heat, color, and antioxidant contribution; slight antimicrobial effect in high-spice systems; fat helps disperse capsaicinoids.
• Stability: capsaicinoids are relatively heat-stable; carotenoids and vitamin C are not—protect from O₂, light, and high T.

• Fresh: salsas, salads, pickles, curries, stir-fries, fillings.
• Dried/flakes/powders: rubs, marinades, sausages, snack seasonings, spice blends (note: “chili powder” in some markets is a blend).
• Pastes/sauces: gochujang, harissa, sambal, hot sauces.
• Oleoresin/extract: standardized heat/color for processed meats, sauces, and snacks.
• Confectionery/beverages: chocolate with chili, spiced drinks (micro-dosed).

Chili adds flavour and heat with low calories and fat. Fresh chilies are notable for vitamin C and carotenoids (especially in red ripe fruits), though both are processing-sensitive. Capsaicinoids activate TRPV1 receptors, producing the characteristic burn; in research settings they have been associated with transient thermogenesis and perceived satiety, but real-world effects vary and can be offset by recipe context.
For sensitive individuals, capsaicin may aggravate reflux, gastric irritation, or IBS-like symptoms; contact with eyes/skin causes intense irritation. People with nightshade sensitivity should use with care.
Fat content is very low, so saturates (sfa) are minimal; overall lipid impact depends on the dish (e.g., oils/butters used). Excessively hot products can mask off-flavours and may lead to over-seasoning—formulate for balance and consumer tolerance.

Portion note: As a guide, 1–3 g dried chili (¼–1 tsp) or 10–30 g fresh mild chili per serving; for hot/super-hot varieties, start far lower and titrate by sensory trials.

• Identity/heat: SHU range (e.g., mild 500–5,000; hot 30,000–100,000; very hot >100,000) and/or HPLC capsaicinoids (mg/kg).
• Color: ASTA color units; hue index for paprika-type.
• Physical: moisture (spice typically ≤10–12%), water activity, particle size (D10/D50/D90), bulk density, extraneous matter.
• Chemistry: volatile oil, peroxide value (for oil-rich sauces), acid/ash/acid-insoluble ash; carotenoid profile if claimed.
• Microbiology: Salmonella absent/25 g; low APC/yeasts/moulds; validated reduction step (steam/irradiation) for spices.
• Contaminants: pesticides ≤ MRL, aflatoxin/ochratoxin A per law, heavy metals; Sudan dye screening negative.

• Store cool, dark, and dry; oxygen/light-barrier packs highly recommended.
• Whole dried pods keep flavor/color longer than ground; grind close to use when possible.
• Typical shelf-life: 12–24 months (ground) and longer for whole pods; sauces per process (hot-fill/pasteurized/fermented).
• Main risks: color fade, flavour staling, caking (powders), mould if moisture ingress occurs.

• Irritant: capsaicin causes burning of skin/eyes; use PPE in production; avoid aerosolization during milling.
• Allergens: chili is not a major priority allergen, but spice cross-reactivity and nightshade sensitivity occur.
• Adulteration: monitor for illegal dyes (e.g., Sudan), added mineral oils, and fillers.
• Approvals/standards: comply with GMP/HACCP; for spices, follow local standards (moisture/ash/contaminants/micro limits).
• Claims: “no added color”/“natural color” only when compliant; heat claims should match SHU/HPLC data.

• Name of food/ingredient: “chili peppers”, “crushed chili”, “chili powder” (declare if blend with salt, cumin, garlic, etc.), “chili paste/sauce”, or “capsicum oleoresin”.
• Declare country/variety where relevant (e.g., cayenne, jalapeño, habanero), heat level (SHU band), smoked if applicable, and any processing aids.
• Lot/date, storage instructions; allergen cross-contact policy if relevant.

• Color fading → light/oxygen/heat exposure → switch to opaque/oxygen-barrier packs; add permitted antioxidants; shorten heat exposure.
• Uneven heat → variety blending or seed/placenta ratio inconsistent → standardize raw mix; use oleoresin for tight control.
• Micro positives in spices → inadequate lethality → implement steam sterilization or approved irradiation; improve sanitation and drying.
• Caking/clumping → high humidity → add permitted anti-caking, improve moisture barrier, include desiccant.
• Harsh bitterness at high dose → balance with sugar/acid/fat; select lower-piperidine notes; adjust cook profile.

• Favor solar/mechanical controlled drying to reduce spoilage and mycotoxin risk; manage farm practices to minimize pesticide loads.
• Valorize seeds/placenta (capsaicinoid recovery, oil) and pod by-products; ensure wastewater meets BOD/COD targets.
• Use recyclable/lightweight packaging; audit suppliers for traceability, residue programs, and ethical labour practices under GMP/HACCP.

• Capsicum Annuum/Capsicum Frutescens (Fruit) Extract / Capsicum Oleoresin: warming/rubefacient for topical products (very low %); may enhance local microcirculation. Requires irritancy assessment, maximum use levels per jurisdiction, and avoidance on broken skin.

Chili is a high-impact flavor and color tool spanning fresh produce to standardized extracts. Success depends on heat/color control, hygienic drying and milling, light/oxygen protection, and precise formulation to balance pungency with aroma and color for target consumers.

• SFA: Saturated fatty acids — Excess intakes can raise LDL-cholesterol; chili contributes very little on its own.
• MUFA: Monounsaturated fatty acids — Generally favorable when replacing saturates (minor relevance in chili itself).
• PUFA: Polyunsaturated fatty acids — Beneficial when balanced and protected from oxidation (minor in chili itself).
• SHU: Scoville Heat Units — Sensory-derived (or HPLC-converted) scale of chili pungency.
• ASTA color: Industry measure of red color intensity in spices (higher = stronger color).
• TRPV1: Heat/pain receptor activated by capsaicin, responsible for the burning sensation.
• MRL: Maximum residue limits for pesticides on foods.
• GMP/HACCP: Good manufacturing practice / hazard analysis and critical control points — Preventive hygiene/process-control systems.
• BOD/COD: Biochemical/chemical oxygen demand — Wastewater impact metrics guiding treatment and discharge limits.

References__________________________________________________________________________

Azlan A, Sultana S, Huei CS, Razman MR. Antioxidant, Anti-Obesity, Nutritional and Other Beneficial Effects of Different Chili Pepper: A Review. Molecules. 2022 Jan 28;27(3):898. doi: 10.3390/molecules27030898.

Abstract. Fruits and vegetables are important components of a healthy diet. They are rich sources of vitamins and minerals, dietary fibre and a host of beneficial non-nutrient substances including plant sterols, flavonoids and other antioxidants. It has been reported that reduced intake of fruits and vegetables may increase the risk of non-communicable diseases (NCDs). Chili pepper, is a common and important spice used to enhance taste and nutrition. Over the years, reports have shown its potential as antioxidant and an anti-obesity agent. Obesity is a serious health concern as it may initiate other common chronic diseases. Due to the side effects of synthetic antioxidants and anti-obesity drugs, scientists are now focusing on natural products which produce similar effects to synthetic chemicals. This up-to-date review addresses this research gap and presents, in an accessible format, the nutritional, antioxidant and anti-obesity properties of different chili peppers. This review article serves as a reference guide for use of chili peppers as anti-obesity agents.

Valková V, Ďúranová H, Ivanišová E, Galovičová L, Godočíková L, Borotová P, Kunová S, Miklášová K, Lopašovský ĽL, Mňahončáková E, Kačániová M. Antioxidant and antimicrobial activities of fruit extracts from different fresh chili peppers. Acta Sci Pol Technol Aliment. 2021 Oct-Dec;20(4):465-472. doi: 10.17306/J.AFS.0977.

Abstract. Background: The aim of the current study was to assess the antimicrobial and antioxidant potential of ethanol extracts obtained from the fruit of five species of fresh chili pepper, Capsicum (C.) baccatum L. (Aji Amarillo), C. chinense (Fidalgo Roxa), C. annuum (Cherry Chocolate), C. pubescens (Rocoto Orange) and C. frutescens (Peruvian Purple). Methods: To obtain the ethanol extracts, accelerated solvent extraction (ASE) was applied. DPPH assay was used to determine the antioxidant activity of the extract samples. The disc diffusion method was used to measure antimicrobial activity against nine investigated microorganism species. Results: The tested extract samples exhibited DPPH radical scavenging activities ranging from 0.24 ±0.01 (Peruvian Purple) to 0.72 ±0.02 (Aji Amarillo) mg TEAC∙g–1 dw. The differences between all the varieties were statistically significant (P < 0.05; except for the Cherry Chocolate and Rocoto Orange), and the potential of antioxidant capacity increased in the following manner: Peruvian Purple < Fidalgo Roxa < Rocoto Orange < Cherry Chocolate < Aji Amarillo. The results from the antimicrobial evaluation showed that the Capsicum extracts had no uniform inhibition activity against tested gram-negative, gram-positive bacteria, and yeast. Specifically, Aji Amarillo fruit extract revealed the strongest antimicrobial activity against S. pneumoniae (6.33 ±0.58 mm), followed by Cherry Chocolate against S. pneumoniae (5.33 ±0.58 mm), Rocoto Orange against S. enterica (5.27 ±0.58 mm), Fidalgo Roxa against C. albicans (4.67 ±0.58 mm), and Peruvian Purple against S. pneumoniae (4.57 ±0.58 mm). Conclusions: Considering these results, Capsicum spp. can be used as a source of novel antioxidant and antimicrobial compounds.

Kang C, Zhang Y, Zhu X, Liu K, Wang X, Chen M, Wang J, Chen H, Hui S, Huang L, Zhang Q, Zhu J, Wang B, Mi M. Healthy Subjects Differentially Respond to Dietary Capsaicin Correlating with Specific Gut Enterotypes. J Clin Endocrinol Metab. 2016 Dec;101(12):4681-4689. doi: 10.1210/jc.2016-2786.

Abstract. Context: Previous population studies in evaluating the beneficial effects of capsaicin (CAP) have yielded inconclusive results, and the mechanisms responsible for possible benefit remain unclear. Objective: The objective was to assess the effect of dietary CAP on metabolic and immune profiles and its potential associations with gut microbial patterns in healthy adults. Design: In a 6-week controlled feeding trial, subjects were given the weight maintenance diet sequentially contained with 0, 5, 0, and 10 mg/d CAP from chili powder. Setting and participants: The study was conducted in 12 healthy subjects enrolled in Third Military Medical University in Chongqing. Main outcome measures: At the end of each period, anthropometric and basal metabolism measures together with blood and fecal samples were collected. Plasma metabolic and inflammatory markers and gut microbial ecology of each subject were subsequently assessed. Result: Dietary CAP increased the Firmicutes/Bacteroidetes ratio and Faecalibacterium abundance, accompanied with increased plasma levels of glucagon-like peptide 1 and gastric inhibitory polypeptide and decreased plasma ghrelin level. Further enterotype analysis revealed that these subjects could be clustered into Bacteroides enterotype (E1) and Prevotella enterotype (E2), and the above beneficial effects were mainly obtained in E1 subjects. Moreover, E1 subjects had significantly higher fecal Faecalibacterium abundance and butyrate concentration after CAP interventions than those in E2 subjects. Conclusion: Our study showed that gut enterotypes may influence the beneficial effects of dietary CAP, providing new evidence for the personalized nutrition guidance of CAP intervention on health promotion linking with gut microbiota patterns.

Hernández Gómez YF, González Espinosa J, Ramos López MÁ, Arvizu Gómez JL, Saldaña C, Rodríguez Morales JA, García Gutiérrez MC, Pérez Moreno V, Álvarez Hidalgo E, Nuñez Ramírez J, Jones GH, Hernández Flores JL, Campos Guillén J. Insights into the Bacterial Diversity and Detection of Opportunistic Pathogens in Mexican Chili Powder. Microorganisms. 2022 Aug 20;10(8):1677. doi: 10.3390/microorganisms10081677.

Abstract. Chili powder is the most frequently consumed spice in Mexican diets. Thus, the dissemination of microorganisms associated with chili powder derived from Capsicum annuum L. is significant during microbial quality analysis, with special attention on detection of potential pathogens. The results presented here describe the initial characterization of bacterial community structure in commercial chili powder samples. Our results demonstrate that, within the domain Bacteria, the most abundant family was Bacillaceae, with a relative abundance of 99% in 71.4% of chili powder samples, while 28.6% of samples showed an average relative abundance of 60% for the Enterobacteriaceae family. Bacterial load for aerobic mesophilic bacteria (AMB) ranged from 104 to 106 cfu/g, while for sporulated mesophilic bacteria (SMB), the count ranged from 102 to 105 cfu/g. Bacillus cereus sensu lato (s.l.) was observed at ca. ˂600 cfu/g, while the count for Enterobacteriaceae ranged from 103 to 106 cfu/g, Escherichia coli and Salmonella were not detected. Fungal and yeast counts ranged from 102 to 105 cfu/g. Further analysis of the opportunistic pathogens isolated, such as B. cereus s.l. and Kosakonia cowanii, using antibiotic-resistance profiles and toxinogenic characteristics, revealed the presence of extended-spectrum β-lactamases (ESBLs) and Metallo-β-lactamases (MBLs) in these organisms. These results extend our knowledge of bacterial diversity and the presence of opportunistic pathogens associated with Mexican chili powder and highlight the potential health risks posed by its use through the spread of antibiotic-resistance and the production of various toxins. Our findings may be useful in developing procedures for microbial control during chili powder production.

Mena Navarro MP, Espinosa Bernal MA, Alvarado Osuna C, Ramos López MÁ, Amaro Reyes A, Arvizu Gómez JL, Pacheco Aguilar JR, Saldaña Gutiérrez C, Pérez Moreno V, Rodríguez Morales JA, García Gutiérrez MC, Álvarez Hidalgo E, Nuñez Ramírez J, Hernández Flores JL, Campos Guillén J. A Study of Resistome in Mexican Chili Powder as a Public Health Risk Factor. Antibiotics (Basel). 2024 Feb 13;13(2):182. doi: 10.3390/antibiotics13020182.

Abstract. Chili powder is an important condiment around the world. However, according to various reports, the presence of pathogenic microorganisms could present a public health risk factor during its consumption. Therefore, microbiological quality assessment is required to understand key microbial functional traits, such as antibiotic resistance genes (ARGs). In this study, metagenomic next-generation sequencing (mNGS) and bioinformatics analysis were used to characterize the comprehensive profiles of the bacterial community and antibiotic resistance genes (ARGs) in 15 chili powder samples from different regions of Mexico. The initial bacterial load showed aerobic mesophilic bacteria (AMB) ranging between 6 × 103 and 7 × 108 CFU/g, sporulated mesophilic bacteria (SMB) from 4.3 × 103 to 2 × 109 CFU/g, and enterobacteria (En) from <100 to 2.3 × 106 CFU/g. The most representative families in the samples were Bacillaceae and Enterobacteriaceae, in which 18 potential pathogen-associated species were detected. In total, the resistome profile in the chili powder contained 68 unique genes, which conferred antibiotic resistance distributed in 13 different classes. Among the main classes of antibiotic resistance genes with a high abundance in almost all the samples were those related to multidrug, tetracycline, beta-lactam, aminoglycoside, and phenicol resistance. Our findings reveal the utility of mNGS in elucidating microbiological quality in chili powder to reduce the public health risks and the spread of potential pathogens with antibiotic resistance mechanisms.


Donate	App	Join	Log in


Donate	App	Join	Log in



<1 / 1>from Al222