Physicochemical Characterization, Rheological Properties, and Antimicrobial Activity of Sodium Alginate-Pink Pepper Essential Oil (PPEO) Nanoemulsions [PDF]
FoodsEssential oils (EOs) have antimicrobial properties, but their low solubility in water and strong flavor pose challenges for direct incorporation into food, as they can negatively impact organoleptic properties.
Mariah Almeida Lima +5 more
doaj +6 more sources
Analysis of the Chemical, Antioxidant, and Anti-Inflammatory Properties of Pink Pepper (Schinus molle L.) [PDF]
Antioxidants, 2021 Here, we compared the chemical properties and antioxidant effects of black pepper (Piper nigrum L.) and pink pepper (Schinus molle L.). Additionally, the antioxidant and anti-inflammatory capacities of pink pepper were measured to determine nutraceutical
Min Jeong Kim +5 more
doaj +5 more sources
In Vitro and In Vivo Anti-Inflammatory Effects of Cannabidiol Isolated from Novel Hemp (Cannabis sativa L.) Cultivar Pink Pepper [PDF]
Molecules, 2023 Cannabis sativa L. contains more than 80 cannabinoids, among which cannabidiol (CBD) is the main neuroactive component. We aimed to investigate the anti-inflammatory efficacy of CBD in vitro and in vivo isolated from “Pink pepper”, a novel hemp cultivar,
Jong-Hui Kim +8 more
doaj +4 more sources
Chromosome-level Haploid Assembly of Cannabis sativa L. cv. Pink Pepper [PDF]
Scientific DataAs molecular research on hemp (Cannabis sativa L.) continues to advance, there is a growing need for the accumulation of more diverse genome data and more accurate genome assemblies.
Byeong-Ryeol Ryu +8 more
doaj +4 more sources
Correction: Chromosome-level Haploid Assembly of Cannabis sativa L. cv. Pink Pepper [PDF]
Scientific DataByeong-Ryeol Ryu +8 more
doaj +3 more sources
Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage
Revista de Ciencias Agrícolas, 2021 Seeds of native forest species for food and seedling production have a growing demand that impacts the need for studies involving seed storage in order to maintain good levels of germination quality.
Thaísa de Oliveira Silveira +3 more
doaj +5 more sources
Whey protein isolate and prebiotic biopolymers to stabilize pink-pepper oleoresin microcapsules
Pesquisa Agropecuária Brasileira, 2022 The objective of this work was to evaluate the use of whey protein isolate (WPI) associated with the prebiotic biopolymers inulin (IN) and oligofructose (OL) as a wall material on the physicochemical, morphological and thermal stability of pink-pepper ...
Jayne de Abreu Figueiredo +6 more
doaj +4 more sources
Chemical Engineering Journal Advances, 2023 In this study, the extraction kinetics of pink pepper (Schinus terebinthifolius Raddi) using supercritical CO2 were investigated. S. terebinthifolius is an important fruit tree that is native to Brazil.
Bruno Guzzo da Silva +4 more
doaj +3 more sources
“Pepper”: Different Spices, One Name—Analysis of Sensory and Biological Aspects [PDF]
MoleculesSpices are a part of modern and ancient cultures due to their recognized culinary and medicinal properties. Pepper is commonly used in many recipes; however, in the field of gastronomy, the term “pepper” usually refers to a group that includes several ...
Pierina Díaz-Guerrero +5 more
doaj +2 more sources
Impact of a UV-C Scalable Reactor on the Chemical and Sensory Quality of Peppercorns [PDF]
FoodsThis study investigates the chemical and sensory effects of UV-C disinfection on black, white, green, and pink peppercorns using a scalable mechanical drum reactor.
Víctor Arcos-Limiñana +2 more
doaj +2 more sources