Pesticides are chemicals that are used to control pests such as insects, fungi, and weeds. Pesticide residues can remain on crops after application. Peppers are popular and versatile foods that are valued for their flavor, nutrition, and medicinal properties. The consumption of raw or fresh peppers (bell and chili) can have important health benefits due to their high levels of vitamins, minerals, and antioxidants. Therefore, it is crucial to consider factors such as pesticide use and preparation methods to fully realize these benefits. Ensuring that the levels of pesticide residues in peppers are not harmful to human health requires rigorous and continuous monitoring. Several analytical methods, such as gas chromatography (GC), liquid chromatography (LC), mass spectrometry (MS), infrared spectroscopy (IR), ultraviolet–visible spectroscopy (UV–Vis), and nuclear magnetic resonance spectroscopy (NMR), can detect and quantify pesticide residues in peppers. The choice of analytical method depends on the specific pesticide, that is being tested for and the type of sample being analyzed. The sample preparation method usually involves several processes. This includes extraction, which is used to separate the pesticides from the pepper matrix, and cleanup, which removes any interfering substances that could affect the accuracy of the analysis. Regulatory agencies or food safety organizations typically monitor pesticide residues in peppers by stipulating maximum residue limits (MRLs). Herein, we discuss various sample preparation, cleanup, and analytical techniques, as well as the dissipation patterns and application of monitoring strategies for analyzing pesticides in peppers to help safeguard against potential human health risks. From the authors’ perspective, several challenges and limitations exist in the analytical approach to monitoring pesticide residues in peppers. These include the complexity of the matrix, the limited sensitivity of some analytical methods, cost and time, a lack of standard methods, and limited sample size. Furthermore, developing new analytical methods, using machine learning and artificial intelligence, promoting sustainable and organic growing practices, improving sample preparation methods, and increasing standardization could assist efficiently in analyzing pesticide residues in peppers.

This study was focused on substituting a part of wheat flour (WF) with whole meal barley (WBF), gelatinized corn flour (GCF) and both of them in balady bread, as an attempt to solve the shortage in wheat production. Chemical, rheological, color and sensory properties were determined. Stalling of...

This study was carried out to evaluate semolina flour (SF), wheat flour (WF), quinoa (Chenopodium quinoa Willd.) flour (QF), spirulina algae powder (SAP) and their blends for production of gluten-free pasta and bread suitable for celiac patients. Pasta made of 100% semolina and pan bread made of 100% WF were prepared for comparison with pasta and pan bread from QF and blends with SAP at different levels (5, 10 and 15%). The chemical composition, rheological properties, color attributes, cooking quality, baking quality, sensory properties and texture analysis of the pasta and pan bread were investigated. SAP was added to QF at 5, 10 and 15% levels. The results show that SAP is marked by higher protein (63.65%), fat (6.18%), and ash (12.50%) contents. Thus, raising the mixing level of SAP with QF resulted in an increase in the nutritional value of pasta and pan bread. Moreover, these high-protein products improved basal metabolic rate, preserved body muscle mass, and decreased body fat percentage. Farinograph characteristics demonstrated that water absorption, arrival time, dough development time, and stability grew as the ratio of SAP in QF increased. The addition of SAP to QF in increasing proportions from 5% to 15% decreased the elasticity and proportional number, while the extensibility and energy of the dough increased. Also, addition of SAP to QF at different levels (5 to 15%) decreased all viscoamylograph parameters except for the temperature of transition, which increased. In regard to cooking quality, all the pasta samples prepared by mixing SAP with QF had higher weight, volume, and cooking loss than the control. Additionally, while all samples of pasta and pan bread passed the sensory test, those that contained SAP had greater sensory qualities and nutritional value. These products are suitable for athletes and for patients with celiac disease and obesity.

Globally, there is an increased demand for plant- and animal-derived proteins. However, animal-derived proteins are still expensive and expected to negatively impact the environment. Sunflower seeds, an excellent source of proteins, are one of the most critical oilseeds produced in the world markets. This study used sunflower meal protein isolate (SMPI), wheat flour (WF), and their blends to make pasta with good sensory features and higher nutritional value. The chemical and amino acid compositions, rheological properties, color attributes, cooking quality, sensory properties, and texture analysis of pasta were evaluated. SMPI showed a high protein content (87.12%) compared to WF (10.90%). The pasta was made from WF with supplementing SMPI at three concentrations (3.0, 6.0, and 9.0% w/w) to improve the nutritional quality. Farinograph parameters showed that water absorption, arrival time, dough development time, mixing tolerance index, dough weakening, and dough stability increased as the percentage of SMPI in the blends increased. The results also showed that the color (L*, a*, and b*) of pasta samples was darker as the mixing level of SMPI increased. The obtained sensorial results confirmed this result. The cooking quality of pasta revealed that the weight, volume, and cooking loss of prepared pasta with SMPI (3.0–9.0%) increased compared to the control sample (pasta with 100% WF). Moreover, sensory evaluation of pasta revealed that all samples were acceptable. Nonetheless, mouth feel and overall acceptability of pasta reinforced with 3.0 and 6.0% SMPI did not notably impact the pasta compared to the control sample, while flavor did not significantly influence the pasta with 3.0% SMPI. These findings demonstrated that pasta supplemented with SMPI could benefit the pasta industry, which requires a suitable technological process to obtain novel products.

This study evaluated the effects of incorporating spirulina algae powder (SAP) at 3%, 6%, and 9% into quinoa flour (QF) blends to produce gluten-free biscuits and snacks, compared to a 100% QF control. The chemical composition, mineral and amino acid content, antioxidant capacity, starch gelatinization, color, baking quality, sensory properties, and texture were analyzed. SAP was found to have high protein (62.50%), fat (5.92%), and ash (12.90%) content. Increasing the SAP concentration in QF blends resulted in a dose-dependent enhancement in the nutritional value of the biscuits and snacks. Farinograph analysis indicated a positive relationship between SAP percentage and water absorption. The inclusion of SAP significantly altered differential scanning calorimetry (DSC) and viscoamylograph parameters. Biscuit weight, volume, and specific volume decreased with increasing SAP levels. Hunter color measurements showed a SAP concentration-dependent darkening effect, which was supported by sensory assessments. The 9% SAP biscuits and snacks exhibited the greatest antioxidant activity, with DPPH values of 50.18 and 43.6 µmol/g, respectively, and reducing power values of 41.49 and 36.58 µmol/g, respectively. Overall, while all samples were deemed acceptable, the 3% and 6% SAP formulations generally demonstrated better sensory characteristics and improved nutritional profiles, suggesting their potential as suitable options for individuals with gluten sensitivities.