Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from <i>Capsicum</i> ssp.—Stage towards a Product with Technological Application

Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from <i>Capsicum</i> ssp.—Stage towards a Product with Technological Application

Six cultivars of chili (Cherry, Bulgarian Chilli, Cayenne, Fatalii, Habanero, and Carolina Reaper) from two species (<i>Capsicum annuum</i> and <i>Capsicum chinense</i>) have been studied. Anaerobic, spontaneous fermentation of pure chili paste was conducted for 21 days at 20...

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Bibliographic Details
Main Authors: Csaba Balázs Kádár, Adriana Păucean, Elemér Simon, Dan Cristian Vodnar, Floricuța Ranga, Iulian Eugen Rusu, Vasile-Gheorghe Vișan, Simona Man, Maria Simona Chiș, Georgiana Drețcanu
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Plants
Subjects:
<i>Capsicum</i> spp.
spontaneous fermentation
phenolic compounds
capsaicinoids
enriched products
Online Access:https://www.mdpi.com/2223-7747/11/8/1080

Internet

https://www.mdpi.com/2223-7747/11/8/1080

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