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KMID : 0380620210530060768
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 6 p.768 ~ p.774
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Quality characteristics and bioactivity analysis of habanero red pepper (Capsicum chinense Jacq.) through acetic acid bacteria fermentation
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Park Seul-Ki
Jo Seung-Wha
Yim Eun-Jung
Kang Hyeon-Jin
Choi Dong-Seong
Jeong Do-Youn
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Abstract
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Habanero red pepper (HRP)-fermented liquid with Acetobacter pasteurianus SRCM101474 was prepared, the quality characteristics measured and bioactivity analysis were measured. As the fermentation period increased, the number of viable cells increased, pH decreased, and acidity increased. After fermentation, the organic acid content of HRP was confirmed to be acetic acid with the highest content of 33413.54 ppm. Analysis of capsaicin and dihydrocapsaicin showed that the increase was significantly raised as acetic acid fermentation progressed. The total phenol and flavonoid contents as well as the antioxidant activity increased as the fermentation period passed. In addition, α-glucosidase inhibitory and pancreatic lipase inhibitory activities were significantly increased after fermentation. It was confirmed that it can be used as a functional material by measuring the physiological activities of antioxidant, anti-obesity, and anti-diabetes through fermentation, and the possibility of development as a spicy material and application product using it as capsaicin increases after fermentation.
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KEYWORD
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habanero red pepper, Capsicum chinense, acetic acid bacteria fermentation, quality characteristics, bioactivity analysis
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