Dissolution And In Vitro Intestinal Microbial Fermentation Properties Of Chilli Products

Chilli (Capsicum frutescens var. longum Bailey), is one of the most popular and widely used spices globally. China produces and consumes the most chilli in the world. Chilli, belonging to "heating" foods, possesses a series of biological activities. Since inappropriate intake of it would result in body’s troubles, the high efficiency exploiting and reasonable consume of chilli have important industrial significance and guidance to balanced diet. In this study, chilli was selected as the raw material to research the variation of physical properties, dissolution characters and sensory features during the ultrafine process, which could gave theoretical foundation to the application of ultrafine on chilli as well as the elaborate processing of chilli. Meanwhile, the variations of the processing qualities and the main flavor compounds of chilli products were studied, as well as the effect of chilli products on enteric microorganism in vitro. This research would also provide reference to chilli consuming.The main researches and results were as follow:1. The properties of chilli ultrafine powders were studied. Longer ball-mill time made smaller particle size. Both the water holding capacity and the expansion force of the chilli powder reduced gradually with the decreasing particle size.60min was a turning point. The water solubility reached the maximum at60min. After pulverization, the dissolutions of both capsaicin and dihydrocapsaicin were accelerated, with the dissolution dominated by diffusion. There was more fragrance ingredients such as Aldehydes and olefins dissolved with decreasing particle size, especially for the sample at60min and80min.2. After the process, varying levels of drop can be found in the content of water, Vc, soluble sugar and capsanthin. The dissolution rate of capsaicin and dihydrocapsaicin ranked as baked sample>raw material> oil treated sample. Maillard reaction and strecker degradation occurred during the process of oil or baking treatment, which led to the formation of flavor components including aldehydes, ketones, alkene, alcohols, amines and furan derivatives, resulting in the variation of volatile compositions. Clear degree of distinction can be observed among different chilli products according to PCA analyses by electronic nose.3. The pH results of fermentation in vitro showed that pH decreased with the fermentation time. Also, as for the number of total bacteria count, Escherichia coil, Bifidobacterium, Lactobacillus and Enterococcus in fermentation broth of experimental group was lower than that of control group, which manifested that chilli had a significant inbibitional effect on the intestinal microflora. In addition, the ratio of probiotics fell gradually. The content of capsaicin and dihydrocapsaicin in fermentation broth decreased with time, while the capsaicin content of oil treatment group remained stable after24-36h.