Capsaicin, a lipophilic, volatile compound, is responsible for the pungent properties of chili peppers. In recent years, a significant increase in investigations into its properties has allowed the production of new formulations and the development of tools with biotechnological, diagnostic, and potential therapeutic applications. In this way, the possible clinical application of such compound is expanding every year. This opinion article aims to provide a synthesis of recent findings regarding the mechanisms by which capsaicin participates in the control of non-communicable diseases such as obesity, diabetes, and dyslipidemia. This opinion review also discusses the recent findings and clinical studies of the use of capsaicin in body weight control.

Biorefineries convert biomasses in bioproducts and they contribute to transition to the circular economy. In this way it will be avoiding the penalty associated with generating a lot of waste. The first step in the obtention chain of bioproducts consists of the high value added products extraction. The following steps are aimed at the utilisation of all by-products or waste generated. The kinetic anaerobic digestion of these residues are evaluated in this research to produce biogas/methane. Pepper waste have been employed in batch and semi-continuous anaerobic digestion assays trying the optimization of the yields adding, as catalysts, absorbent nanoparticles and/or using strategies of pretreatment.

Pepper plants experience complex environmental factors including abiotic and biotic stresses in field and the importance of climate changes including low and high temperatures has been emerged. Low temperature stress in the growth and development is one of the most critical issues, which directly impact on the crop yield and productivity of pepper plants. It is essential to select and breed low temperature-(LT) tolerant pepper (Capsicum annuum L.) cultivars. The research was performed to assess the agronomical traits of 39 pepper accessions belonging to chili and bell fruit types which cultivated two different night temperature set-points at 15°C for suboptimal temperature (CT) and at 10°C for low temperature (LT), respectively. Plant heights (PH) of most pepper accessions in LT were significantly decreased compared to those in CT. The stem diameter (SD) and the length of main axis (LMA) were various depending on the genotypes under LT. Moreover, the number of flowers (NFL), the total number of fruits (NFR), fruit yield (FY), fruit fresh weight (FFW), fruit length (FL), fruit diameter (FD), and the number of seeds in a fruit (NSF) were notably declined in LT compared to CT. The evaluated agronomical traits between LT and CT were further applied for the correlation analysis, the principal component analysis (PCA), and the hierarchical cluster analysis. Notably, FY trait was correlated with other reproductive traits including NFR, FFW, FD, and FL on positive directions and LT treated-39 pepper accessions were clustered into seven groups by the clustering analysis. The selected accessions were primarily involved with the positive trends with the reproductive index including NFR, FL, FD, and FW traits and would be used for pepper breeding programs on developing LT-tolerant cultivars.

Chilli leaf curl virus (ChiLCV) is a severe threat to the successful cultivation of the chilli peppers. Besides, the genetics and heterosis for important traits under the influence of ChiLCV infestation is not well studied. Therefore here, were crossed seven genotypes (lines) with high yield and quality attributes with four highly resistant genotypes (testers) in a line (L) × tester (T) mating design to produce 28 F1 hybrids. Parents and their hybrids were evaluated for yield attributes and ChiLCV resistance. All the four testers were symptomless and among seven lines, two were moderately resistant and five were moderately susceptible to the ChiLCV. Among 28 F1 hybrids, 12 showed a moderate resistant reaction, 11 were moderately susceptible and five susceptible to the ChiLCV disease. Based on per se performance, most promising hybrid combinations were L3 × T2, L6 × T1, and L3 × T1 for yield attributes. Whereas the superior crosses for ChiLCV resistance based on heterobeltosis, standard heterosis and specific combining ability test (SCA) effects were L6 × T1 and L7 × T3. Lines and testers showed significant differences for all the characters except for the plant height. The general combining ability (GCA) effects for testers were significant for all the traits except for days to first harvest. The ratio of σ2GCA/σ2SCA indicated the predominance of non-additive gene effects in the inheritance of traits studied in this experiment. The contribution of lines was more compared to testers for all the characters except for primary branches plant-1. Overall, this study provides valuable information regarding the genetics and heterosis in chilli with respect to ChiLCV infestation

Background: Food waste has been a major social problem in recent years. Annually, 1.3 billion tons of food is wasted worldwide. It is recommended that food waste should be reduced at every stage of production. By-products from food processing have high nutritional value; therefore their use in the design of new products is advisable. Methods: By-products from tomato processing (tomato waste-TW) and pepper (defatted pepper seeds-DPS, pepper placenta-PP) were used at a level of 10-30% to produce extruded pasta. The farinographic characteristics, chemical composition, cooking quality, and color of the pasta were studied. Results: The results showed a significant up to 27% increase in the protein content in the TW30 samples, compared to the control. The TDF content increased over five times in DPS30 and TW30 (27.99% and 25.44%). The amino acid composition of the pasta improved with the fortification, but failed to achieve the complete protein by FAO. The DPS30, PP20, PP30, and all TW samples can be considered high-protein products according to the EU definition (min. 20% energy from protein). Conclusion: Vegetable waste can be a valuable additive for improvement of the nutritional value of food. Their addition is part of the zero-waste trend, which has a positive impact on the environment.

Chilling injury (CI), which causes seed browning in pepper, may arise following long-term cold storage, and is a major cause of postharvest losses. To explore potential strategies of minimizing the associated postharvest losses, the present study investigated the optimal pepper harvest time that could reduce levels of seed browning, in addition to the relationship between fruit maturity and seed browning. Fruit harvested 15 days after flowering (DAF) were sensitive to cold storage at 4°C and exhibited 100% seed browning (CI index, 4.0); in contrast, the seed browning rate of fruit harvested 35 DAF was 10% (CI index, 0.4) within 7 d of cold storage. Seed antioxidant activity was higher in seeds harvested at early stages (15 DAF to 20 DAF) than in seeds harvested at later stages (40 DAF to 50 DAF) at the beginning of storage. Pericarps of fruit harvested at 50 DAF exhibited the highest antioxidant activity. Lipoxygenase, catalase, and peroxidase activity, and the expression levels of cell wall-related genes, pectin methylesterase-like protein, and endo-β-1,4-glucanase were higher in seeds of immature fruit harvested 15 DAF than in seeds of mature fruit harvested 35 DAF. The endosperm separated from the seed coat in fruit harvested 35 DAF and the seeds did not brown under low-temperature storage. The lack of seed browning observed in mature fruit under low-temperature storage could be attributed to physical protection provided by the seed coat rather than cold stress resistance conferred by antioxidants.

Schinus terebinthifolius Raddi is a plant native to Brazil. The objective of this work was to analyze the chemical composition, antioxidant and antibacterial potential of essential oils (EOs) from the leaves, fruits and twigs of S. terebinthifolius aiming for their application in food safety. EOs were obtained by hydrodistillation and the chemical composition was determined by gas chromatog-raphy coupled to mass spectrometry. Phenolic compounds were quantified and antioxidant ac-tivity was evaluated using three different methods. The antibacterial activity was determined by the broth microdilution method against foodborne bacteria. In the chemical analysis, 22 com-pounds were identified in the leaves, 13 compounds in the fruits and 37 compounds in the twigs, revealing the presence of the main compounds germacrene D, caryophyllene, α-pinene, β-pinene and γ-gurjunene. EOs showed better antioxidant potential using the β-carotene/linoleic acid method with 40.74, 61.52 and 63.65% oxidation inhibition for leaves, fruits and twigs, respectively. The EO from the leaves showed greater antibacterial potential against Escherichia coli and Staphy-lococcus aureus with a minimum inhibitory concentration (MIC) of 0.62 mg mL-1, values lower than the MIC of sodium nitrite (5.00 mg mL-1), antimicrobial standard synthetic. The activities of pink pepper EOs suggest their potential as a biopreservative in foods.

An algorithm for the treatment of images affected by both blurring and salt&pepper noise is proposed with a cost only proportional to the number of pixels. The methodology uses a discretization scheme for the Laplace operator multiplied by a suitable nonlinear term depending on the gradient. Even if this approach resembles a diffusion type algorithm, only one step of the procedure is applied, leading to significant time savings. The procedure is successfully tested on some standard black&white natural images.

Understanding the mechanism for heat tolerance is important for the hot pepper breeding program to develop heat-tolerant cultivars in changing climate. This study was conducted to investigate physiological and biochemical parameters related to heat tolerance and to determine leaf heat damage levels critical for selecting heat-tolerant genotypes. Seedlings of two commercial cultivars, heat-tolerant ‘NW Bigarim’ (NB) and susceptible ‘Chyung Yang’ (CY), were grown in 42 °C for ten days. Photosynthesis, electrolyte conductivity, proline content were measured among seedlings during heat treatment. Photosynthetic rate was significantly reduced in ‘CY’ but not in ‘NB’ seedlings in 42 °C. Stomatal conductivity and transpiration rate was significantly higher in ‘NB’ than ‘CY’. Proline content was also significantly higher in ‘NB’. After heat treatment, leaf heat damages were determined as 0, 25, 50 and 75% and plants with different leaf heat damages were moved to a glasshouse (30–32/22–24 °C in day/night). The growth and developmental parameters were investigated until 70 days. ‘NB’ was significantly affected by leaf heat damages only in fruit yield while ‘CY’ was in fruit set, number and yield. ‘NB’ showed fast recovery after heat stress compared to ‘CY’. These results suggest that constant photosynthetic rate via increased transpiration rate as well as high proline content in heat stress condition confer faster recovery from heat damage of heat-tolerant cultivars in seedlings stages.

Capsicum annuum var. glabriusculum, is a variety of wild chili pepper belonging to the family Solanaceae and is considered as the origin for all cultivated chili species of the world. This species is an important genetic resource for agriculture and food, is widely distributed in northeastern Mexico in altitudes from 0 – 1200 m.a.s.l. This species grows mainly at low altitudes and its upper limit reaches 1000m., it prefers temperatures above 18.3^O C and its production and harvest may ocurr at two seasons, one during the beginning of the summer and the main one ocurring in the middle of the autumn in northeast México. It is estimated that the main production occurs in the state of Tamaulipas with 84 tons per year and is harvested from 23 municipalities. Concentration of capseicins and dihydrocapsaicine from wild populations may vary considerably from one location to another in the municipalities, ecotypes and diverse climatic conditions from this wide geographic zone. The high demands of wild chili as well as the variability on concentration of capseicins in fruits are considered as some of the main reasons why intensive cultivation of this species should be carried out in Northeastern Mexico.

Jalapeño peppers (Capsicum annuum L.) are an important agricultural product worldwide. Despite its high demand in recent years, there are few studies on its production under adverse conditions caused by environmental phenomena. Crops in protected environments such as aeroponics offer greater control of these phenomena and enable efficient use of resources. However, it is necessary to validate the cultivation technique for which new technologies are being used. One of these is the analysis of images captured in the visible and near and far infrared spectrum which involves using non-invasive techniques in order to characterize the growth of a plant and diagnose if it presents any type of stress. This study presents the characterization of vegetative growth and fruiting of jalapeño pepper plants in an aeroponic system, where the root, leaf development parameters and fruits were measured in four jalapeño pepper crops through images of plants captured in the visible (VIS), near infrared (NIR) and far infrared (IR) spectrums. Four crops of thirty jalapeño pepper plants were sown to obtain a total of one hundred and twenty plants which were characterized in the different phases of growth and fruiting. Each of the four jalapeño pepper crops were monitored for sixty days in an aeroponic system in a greenhouse. The first crop was intended to carry out tests to establish the appropriate fertigation times, the next three crops were grown under favorable conditions. Algorithms were developed in Matlab to obtain, over ten image capture sessions, the morphometric and thermal parameters of the roots (perimeter, area, length and average temperature), plants (perimeter, area, height and average temperature), and fruiting. (yield and number of fruits). The statistical analysis was carried out using the ANOVA and Tukey tests considering a value of p ≤ 0.05. The results obtained indicate that there is no significant difference between the characterizations of the four crops. This statement is also supported by the visual analysis of the growth curves parameters of the four crops. In addition, the temperature inside the aeroponic system was contrasted with the ambient temperature and it was verified that the temperature to which the roots are exposed was in the range of 10°C – 20°C. The thermal analysis determined that a plant that presents water stress and is also exposed to high temperatures has an average leaf temperature of 3.7 to 5 °C above the optimal condition for the plant, while a plant with stress at normal temperatures was 1.3 °C higher than the plant without stress.

The effects of different priming techniques were evaluated to improve the dormancy and germination of wild seeds of “Piquín” chili pepper. Three experiments were designed for pre-sowing treatment of seeds: a) chemical seeds digestion; b) halopriming (with K⁺ or NH₄⁺ of NO₃^-, SO₄^2- or Cl^-) at different priming times (24, 48 or 72 h) and osmotic potential (-5, -10 or -15 atm) and c) previously selected halopriming (KNO₃ and NH₄NO₃) + Gibberellic acid (GA₃, at 100 or 200 ppm) were tested. Digestion treatments did show a negative effect on seed germination. Recommended values of osmotic potential (Ψ_s), to improve Piquín chili seed germination, must be between -10 and -15 atm (-1.0 and -1.5 MPa) and the priming time must be between 48 and 72 hours. Priming techniques can considerably reduce Capsaicinoids content on seeds, improve dormancy, seed germination performance, and increase the rate and uniformity of seedling establishment. KNO₃ and secondly GA₃ treatments may improve rapid and uniform germination and seedling emergence. The results provide basic information to develop guidelines for commercial establishment of Piquín pepper crops.

Inadequately managed agricultural waste significantly impacts the environment, health, and economy. This form of pollution arises from the underutilization, poor awareness, and insufficient treatment of agricultural waste. Fruit and vegetable wastes are valuable sources of bioactive compounds. This study aims to revalorize discarded waste from red habanero chili peppers (Capsicum chinense) by extracting bioactive compounds through different extraction processes: maceration (ME), maceration assisted by ultrasound (US), Soxhlet extraction (SE), supercritical fluid extraction (SFE), and supercritical fluid extraction with a co-solvent (SFEC). Extraction processes have significant effects on extraction efficiency and phytochemical profile (capsaicinoids and carotenoids recovery). The results indicate that the highest efficiency process is obtained with SFEC, also a high phytochemicals recovery (14.9 mg of total capsaicinoids and total carotenoids 292.09 µg per gram of sample). Concerning to phytochemical profile in the extract, the maceration process gets the highest concentration of compound followed by US and SFEC. These data reveal that the use of SFE and SFEC extraction is recommended for extraction of phytochemicals with biologically activity from red habanero chili pepper waste for diverse industries application.

Cancer is considered nowadays one of the main causes of human death worldwide, being characterized by an alteration of the oxidative metabolism. Many natural compounds with anti-tumor attributes have been described, many of them from plant origin. Among them, capsaicin, which is the molecule responsible for the pungency in hot pepper fruits, has been reported to show antioxidant, anti-inflammatory and analgesic activities, as well as anti-proliferative properties against cancer. Thus, in this work the potential anti-proliferative activity of pepper (Capsicum annuum L.) fruits from diverse varieties with different capsaicin content (California < Piquillo < Padrón < Alegría riojana) against several tumor cell lines (lung, melanoma, hepatoma, colon, breast, pancreas, and prostate) has been investigated. The results showed that the capsaicin content in pepper fruits did not correspond with their anti-proliferative activity against tumor cell lines. By contrast, the greatest activity was promoted by the pepper tissues which contained the lowest capsaicin amount. This indicates that other compounds different from capsaicin have this anti-tumor potentiality in pepper fruits. Based on this, green fruits from the variety Alegría riojana, which has negligible capsaicin levels, was used to study the effect on the oxidative and redox metabolism of tumor cell lines from liver (Hep-G2) and pancreas (MIA PaCa-2). Different parameters from both lines treated with pepper fruit crude extracts were determined including, among others, protein nitration and protein S-nitrosation (two post-translational modifications (PTMs) promoted by nitric oxide), the antioxidant capacity, as well as the activity of the antioxidant enzymes superoxide dismutase (SOD), catalase, and glutathione peroxidase (GPX). Besides, the activity of the NADPH-generating enzymes glucose-6-phosphate dehydrogenase (G6PDH), 6-phosphogluconate dehydrogenase (6PGDH), and NADP-isocitrate dehydrogenase (NADP-ICDH) was followed. Our data revealed that the treatment of both cell lines with pepper fruit extracts altered their antioxidant capacity, enhanced the catalase activity, and considerably reduced the activity of the NADPH-generating enzymes. As a consequence, less H2O2 and NADPH seem to be available to cells, thus avoiding cell proliferation and possibly triggering cell death in both cell lines.

NADPH is an indispensable cofactor in a wide range of physiological processes which is generated by a family of NADPH-dehydrogenases, where the NADP-dependent malic enzyme (NADP-ME) is one member of these enzymes. Pepper (Capsicum annuum L.) fruit is a horticultural product worldwide consumed which has great nutritional and economic relevance. Besides the phenotypical changes that undergo pepper fruit during ripening, there are many associated modifications at transcriptomic, proteome ic, biochemical, and metabolic levels. Nitric oxide (NO) is a recognized signal molecule that can exert regulatory functions in diverse plant processes. To our knowledge, there is very scarce information about the number of genes encoding for NADP-ME in pepper plants and their expression during the ripening of sweet pepper fruit. Based on a data-mining approach on the pepper plant genome and fruit transcriptome (RNA-seq), five NADP-ME genes were identified, and four of them, namely CaNADP-ME2 to CaNADP-ME5, were expressed in fruit. The time-course expression analysis of these genes during different fruit ripening stages including green immature (G), breaking point (BP), and red ripe (R) showed that they were differentially modulated. Thus, while CaNADP-ME3 and CaNADP-ME5 were upregulated, CaNADP-ME2 and CaNADP-ME4 were downregulated. Exogenous NO treatment of fruit triggered the downregulation of CaNADP-ME4. Furthermore, the analysis of the cis-regulatory elements showed that CaNADP-ME2 and CaNADP-ME5 were positively regulated by the light-responsive element Box4 whereas CaNADP-ME4 was by ABRE (ACGT-containing abscisic acid response element), which is involved in the abscisic acid (ABA) responsiveness. To get deeper knowledge on this enzyme system from fruits, we obtained the 50-75% ammonium-sulfate-enriched protein fraction containing CaNADP-ME enzyme activity, and this was assayed by non-denaturing polyacrylamide gel electrophoresis (PAGE). The results allowed identifying four isozymes designated CaNADP-ME I to CaNADP-ME IV. Taken together, the data provide new pieces of information on the CaNADP-ME system with the identification of five CaNADP-ME genes and how the four genes expressed in pepper fruits are modulated during ripening and by exogenous NO gas treatment.

The synergistic efficacy of combined treatment mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 11778) was inoculated onto red pepper powder and then treated with MH (60 ℃ for 5-20 min) and DBD plasma (5-20 min). Treatment with MH and DBD plasma alone for 5~20 min resulted in reductions of 0.23~1.43 and 0.12~0.96 log CFU/g, respectively. Combined treatment with MH and DBD plasma was the most effective at reducing B. cereus counts on red pepper powder and resulted in log-reductions of ≥ 6.0 log CFU/g. The largest synergistic values (4.24-4.42 log) against B. cereus in red pepper powder were obtained by the combination of 20 min MH and 5~15 min DBD plasma. Hunter color ‘‘L’’, ‘‘a’’, and ‘‘b’’ values of the combination-treated samples were not significantly different from those of non-treated samples. Also, no significant (p > 0.05) differences in pH values between samples were observed. Therefore, these results suggest that the combination of MH treatment and DBD plasma can be potentially utilized in the food industry to effectively inactivate B. cereus without incurring quality deterioration of red pepper powder.

In this work we report on our effort to design and implement an early introduction to basic robotics principles for children at kindergarten age. The humanoid robot Pepper, which is a great platform for human-robot interaction experiments, was presenting the lecture by reading out the contents to the children making use of its speech synthesis capability. One of the main challenges of this effort was to explain complex robotics contents in a way that pre-school children could follow the basic principles and ideas using examples from their world of experience. A quiz in a Runaround-game-show style after the lecture activated the children to recap the contents they acquired about how mobile robots work in principle. Besides the thrill being exposed to a mobile robot that would also react to the children, they were very excited and at the same time very concentrated. What sets apart our effort from other work is that part of the lecturing is actually done by a robot itself and that a quiz at the end of the lesson is done using robots as well. To the best of our knowledge this is one of only few attempts to use Pepper not as a tele-teaching tool, but as the teacher itself in order to engage pre-school children with complex robotics contents. We got very positive feedback from the children as well as from their educators.

Optimum postharvest storage conditions increase the shelf life and postharvest quality of horticultural crops. The effects of forced-air precooling (FAP) and modified atmosphere packaging (MAP) on shelf life, physicochemical quality, and health-promoting properties of bell pepper (Capsicum annuum L. cv. Nagano) harvested at 90% and 50% coloring stages in May and July respectively, stored at 11℃, 95% relative humidity were assessed. Fruits were treated with FAP + 30 μm polyethylene liner (FOLO), FAP (FOLX), 30 μm polyethylene liner (FXLO), and control (FXLX). The quality attributes, viz. weight loss, firmness, color, SSC, soluble sugars, TPC, TFC, DPPH, and ABTS were evaluated. FOLO maintained sensory quality (weight loss, firmness, and color), physicochemical (soluble solids content and soluble sugars), and health-promoting properties compared to other treatments during storage. The investigated parameters differed significantly (p &lt; 0.05) among treatments except soluble sugars. The 50% coloring fruits had a huge variation between treatments than 90% coloring. The results revealed more TPC and antioxidant capacity in 50% than in 90% coloring fruits. The study highlights the need to consider the ideal fruit coloring stage at harvest under the effect of FAP and MAP treatments in preserving bell pepper's postharvest quality and shelf life.

Bacillus veleznesis RB.EK7 was recently found as a potent rhizobacterial strain for effective management of black pepper root-knot nematodes. This work aimed to produce, purify, and elucidate the chemical structures of antinematode compounds (ANCs). Concerning cost-effectiveness and environmental issues, this study used organic wastes for the bioproduction of ANCs. Among various substrates, shrimp shells powder was the most suitable carbon/nitrogen source to produce ANCs. The fermentation process for enhancement of antinematode activity was investigated. The targeting ANCs were purified from the fermented culture broth, and their structures were elucidated. Two active compounds were thymine (1) and hexahydropyrrolo [1,2-a]pyrazine-1,4-dione (2). Notably, for the first time, these purified compounds showed potential and moderate anti- J2 nematodes and anti-eggs hatching, respectively. The docking study results indicated that the potent antinematode effect of these compounds may be possibly due to the inhibition of the targeting enzyme acetylcholinesterase. The data of this work suggest that organic waste SSP can be potentially reused for the production of thymine and hexahydropyrrolo [1,2-a] pyrazine-1,4-dione with promising use for the management of black pepper nematodes.