A review of clean-label approaches to chilli paste processing
Consumer demand for clean-label food products is increasing. Moreover, the production of ready-to-cook products have begun to include clean-label efforts. Dried chilli, the raw material for chilli paste, is susceptible to contaminants such as mould dirt and pesticides that must be removed to maintai...
| Main Authors: | , , , , , |
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| Format: | Article |
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Wiley-Blackwell
2021
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| _version_ | 1796983179812274176 |
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| author | Jamaluddin, Faathirah Mohd Adzahan, Noranizan Mohamad Azman, Ezzat Mohamad, Azizah Yusof, Noor Liyana Sulaiman, Alifdalino |
| author_facet | Jamaluddin, Faathirah Mohd Adzahan, Noranizan Mohamad Azman, Ezzat Mohamad, Azizah Yusof, Noor Liyana Sulaiman, Alifdalino |
| author_sort | Jamaluddin, Faathirah |
| collection | UPM |
| description | Consumer demand for clean-label food products is increasing. Moreover, the production of ready-to-cook products have begun to include clean-label efforts. Dried chilli, the raw material for chilli paste, is susceptible to contaminants such as mould dirt and pesticides that must be removed to maintain the safety and quality of products. In this review, trends related to processes involved in chilli paste production are highlighted. Improvements in preservation technology and the potential for using a clean-label approach to produce premium-quality chilli pastes were explored. Ultrasound washing and high-pressure processing could be combined as part of a hurdle technique for processing chilli pastes that align with consumer values. Ultrasound washing disinfects and removes dirt pesticides and chemical residues present on dried chillies. High-pressure treatments inactivate microorganisms and enzymes, which could extend the shelf-life of chilli pastes. Additionally, organic acid and garlic can be used as natural preservatives to improve the formulation without using artificial ingredients. This clean-label concept can be integrated into the hurdle strategy to produce chilli paste that fulfils the consumer demand for a safe, naturally nutritional product with an extended shelf-life. |
| first_indexed | 2024-03-06T11:02:47Z |
| format | Article |
| id | upm.eprints-96007 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-03-06T11:02:47Z |
| publishDate | 2021 |
| publisher | Wiley-Blackwell |
| record_format | dspace |
| spelling | upm.eprints-960072023-03-14T02:38:26Z http://psasir.upm.edu.my/id/eprint/96007/ A review of clean-label approaches to chilli paste processing Jamaluddin, Faathirah Mohd Adzahan, Noranizan Mohamad Azman, Ezzat Mohamad, Azizah Yusof, Noor Liyana Sulaiman, Alifdalino Consumer demand for clean-label food products is increasing. Moreover, the production of ready-to-cook products have begun to include clean-label efforts. Dried chilli, the raw material for chilli paste, is susceptible to contaminants such as mould dirt and pesticides that must be removed to maintain the safety and quality of products. In this review, trends related to processes involved in chilli paste production are highlighted. Improvements in preservation technology and the potential for using a clean-label approach to produce premium-quality chilli pastes were explored. Ultrasound washing and high-pressure processing could be combined as part of a hurdle technique for processing chilli pastes that align with consumer values. Ultrasound washing disinfects and removes dirt pesticides and chemical residues present on dried chillies. High-pressure treatments inactivate microorganisms and enzymes, which could extend the shelf-life of chilli pastes. Additionally, organic acid and garlic can be used as natural preservatives to improve the formulation without using artificial ingredients. This clean-label concept can be integrated into the hurdle strategy to produce chilli paste that fulfils the consumer demand for a safe, naturally nutritional product with an extended shelf-life. Wiley-Blackwell 2021 Article PeerReviewed Jamaluddin, Faathirah and Mohd Adzahan, Noranizan and Mohamad Azman, Ezzat and Mohamad, Azizah and Yusof, Noor Liyana and Sulaiman, Alifdalino (2021) A review of clean-label approaches to chilli paste processing. International Journal of Food Science and Technology, 57 (2). pp. 763-773. ISSN 0950-5423; ESSN: 1365-2621 https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15293 10.1111/ijfs.15293 |
| spellingShingle | Jamaluddin, Faathirah Mohd Adzahan, Noranizan Mohamad Azman, Ezzat Mohamad, Azizah Yusof, Noor Liyana Sulaiman, Alifdalino A review of clean-label approaches to chilli paste processing |
| title | A review of clean-label approaches to chilli paste processing |
| title_full | A review of clean-label approaches to chilli paste processing |
| title_fullStr | A review of clean-label approaches to chilli paste processing |
| title_full_unstemmed | A review of clean-label approaches to chilli paste processing |
| title_short | A review of clean-label approaches to chilli paste processing |
| title_sort | review of clean label approaches to chilli paste processing |
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