Peperoncino in fiocchi

Evaluation	Evaluation	N. Experts
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Chili flakes
(flakes from fruits of Capsicum annuum/C. frutescens/C. chinense ; family Solanaceae )

• Flakes made by drying and crushing chilies (pericarp + placenta + some seeds), typical particle size 0.5–3 mm.
• Provide heat, color, and fruity/smoky notes depending on variety and process (e.g., chipotle for smoked styles).
• Heat expressed as Scoville Heat Units (SHU) or as total capsaicinoids by HPLC (mg/kg); styles range from mild to super-hot.

Indicative nutrition values (per 100 g dry product; typical ranges — variety/seed ratio dependent)

• Energy: 250–360 kcal
• Carbohydrate: 40–60 g (sugars 6–15 g)
• Dietary fiber: 20–35 g
• Protein: 10–15 g
• Fat: 10–17 g — SFA (saturated fatty acids — best kept low for LDL control) 2–4 g; MUFA (monounsaturated) 1–3 g; PUFA (polyunsaturated) 6–10 g
• Sodium: naturally low (↑ only in blends with added salt)
• Vitamins/minerals: provitamin A carotenoids (variable), residual vitamin C (reduced by drying), potassium and magnesium present

• Capsaicinoids: capsaicin, dihydrocapsaicin, nordihydrocapsaicin (pungency via TRPV1 activation).
• Carotenoids: capsanthin, capsorubin, β-carotene (red/orange color; oxidation-sensitive).
• Phenolics/flavonoids: quercetin derivatives, phenolic acids; residual ascorbic acid.
• Oils/lipids (mainly from seeds): PUFA (linoleic) predominant, traces of MUFA; SFA minor.
• To control: extraneous matter, pesticides ≤ MRL, aflatoxin/ochratoxin A (dried spices), illegal dyes (Sudan), heavy metals within limits.

• Harvest & prep: select variety and ripeness; wash; remove peduncles.
• Drying: sun/solar tunnel or mechanical drying at controlled T/airflow to low aw; smoking for chipotle-type.
• Crushing & sizing: controlled breakage of pods; set particle size and pulp/seed ratio.
• Stabilization: optional steam sterilization or approved irradiation; cool and pack in barrier materials.
• Oleoresins (optional for blending, not flakes): ethanol or SC-CO₂ extraction to standardize heat/color.

• Pungency: perception shaped by SHU, matrix fat, and serving temperature.
• Color: bright red; prone to fading with light, oxygen, and prolonged heat.
• Functionality: adds heat, color, and modest antioxidant contribution; fats help disperse capsaicinoids.
• Stability: capsaicinoids fairly heat-stable; carotenoids and vitamin C are heat/light-sensitive.

• Dry seasonings: rubs, marinades, snack blends, pizza, pasta.
• Cooking: cooked sausages, sauces, stews, chili con carne/veg, stir-fries.
• Sauces/pastes: inclusion in harissa, sambal, hot sauces as visible particulates.
• Ferments/in oil: in chili-oil infusions or spicy ferments (with microbial control).

Chili flakes deliver flavor and heat with moderate energy density and fats largely from seeds (PUFA-rich). Their high fiber content can support satiety; carotenoids provide color and antioxidant potential but degrade with light/heat. Capsaicinoids activate TRPV1, causing the burn; research links them to transient thermogenesis and sometimes lower energy intake, though real-world effects depend on recipe context and individual tolerance.
Use care with gastritis/GERD/IBS, as capsaicin may irritate mucosae; avoid eye/skin contact. Nightshade-sensitive individuals should proceed cautiously. Sodium is intrinsically low but may rise in spice blends. The share of saturates (sfa) is modest; lipid impact comes mainly from other recipe fats (oils, meats, cheese).

Portion note: Typically 0.2–1.0 g per serving (a pinch to ½ tsp) for mild flakes; start far lower for hot/super-hot varieties and titrate by sensory trials.

• Identity/heat: declared SHU band (e.g., 2,000–8,000 for “pizza flakes”; >30,000 for hot blends) and/or HPLC capsaicinoids (mg/kg).
• Color: ASTA color; hue index for paprika-type profiles.
• Physical: moisture 8–12%, aw ≤0.6, particle size (D10/D50/D90), seed/placenta ratio, bulk density, freedom from foreign matter.
• Chemical: volatiles, peroxide value (if lipid fraction high), acidity/ash/acid-insoluble ash; total carotenoids if claimed.
• Microbiology: Salmonella absent/25 g; low APC/yeasts/moulds; validated lethality step for spices.
• Contaminants: pesticides ≤ MRL, aflatoxin/ochratoxin A per law, heavy metals; Sudan dye negative.

• Store cool, dark, dry in oxygen/light-barrier packs; include desiccant where helpful.
• Avoid thermal cycling and humidity (risk of caking and microbial growth).
• Typical shelf-life: 12–24 months for ground product; whole pods retain color/aroma longer.

• Irritant: capsaicin causes skin/eye burning — use PPE; avoid aerosols during crushing.
• Allergens: not a major priority allergen, but individual spice sensitivities and nightshade cross-reactivity occur.
• Comply with GMP/HACCP standards; meet local limits for moisture, contaminants, and microbiology.
• Monitor adulteration (illegal dyes, mineral oils, fillers).

• Name: “chili flakes/crushed chili”; state variety (e.g., cayenne, jalapeño, habanero), heat level (SHU band), smoked if applicable.
• Origin, lot/date, storage conditions; declare salt/other ingredients in blends.

• Color fading → light/O₂/heat exposure → use opaque/O₂-barrier packs, shorten hot holds, add permitted antioxidants.
• Inconsistent heat → variable seed/placenta ratio or mixed varieties → standardize blend; use oleoresin to fine-tune.
• Micro positives → inadequate lethality → implement steam or approved irradiation; improve drying and sanitation.
• Caking → high humidity → permitted anti-caking agents, stronger moisture barrier, add desiccant.
• Harsh bitterness/roughness at high dose → balance with acid/sugar/fat; select smoother profiles; optimize cook.

• Favor controlled drying (solar/mechanical) to reduce waste and mycotoxin risk; agronomy to minimize pesticide loads.
• Valorize seeds/placenta (capsaicinoid recovery, oil); ensure wastewater meets BOD/COD targets.
• Use recyclable/lightweight packaging; supplier audits for traceability/residue programs under GMP/HACCP.

• Capsicum Annuum/Capsicum Frutescens (Fruit) Extract / Capsicum Oleoresin: rubefacient/warming at very low %; requires irritancy assessment, jurisdictional max use levels, and avoidance on broken skin.

Chili flakes are a high-impact tool for heat and color at very low dosages. Success depends on heat/color standardization, hygienic drying and crushing, protection from light/oxygen, and precise formulation to balance pungency with aroma and color for the target consumer.

• SFA: Saturated fatty acids — excessive intakes can raise LDL-cholesterol; flakes contribute relatively little.
• MUFA: Monounsaturated fatty acids — generally favorable when replacing saturates.
• PUFA: Polyunsaturated fatty acids — include n-6/n-3; beneficial when balanced and protected from oxidation.
• SHU: Scoville Heat Units — sensory (or HPLC-converted) scale of chili pungency.
• ASTA color: Industry index of red color intensity in spices.
• aw: Water activity — lower aw improves microbial stability.
• 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 load 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.


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