Effect of intensive smoking combined with drying process for chipotle pepper production: Physicochemical properties, volatile compounds profile and anthraquinone level

The combined effect of smoking time (ST) of 0, 3, 6 and 12 h, and drying temperature (DT) at 60 and 70 °C on physicochemical properties of chipotle pepper (CHP) was evaluated. Color, pH, and maximum puncture force (MPF) decreased with ST, with no significant differences among DT. While ST did not affect the rehydration ratio (RR) and apparent viscosity (AV). In contrast, ST increased total phenols (TP), anthraquinone (AQ), total polyphenols (TPP), total antioxidant activity (TAA) and volatile compounds. DT increased RR and decreased total phenols (TP), AQ, TPP, and total antioxidant activity (TAA) in CHP. DT of 70 °C decreased notoriously TP and AQ. The TP contents were 2.65, 4.13 and 6.97 times above the regulation (≥ 75 ppm) after 3, 6 and 12 h, respectively. Although DT caused a TP reduction of 32, 46, and 25 % at 60 °C and 41, 70, and 66 % at 70 °C in ST of 3, 6 and 12 respectively, but maintaining the required levels. Similar trend was observed for AQ and volatile compounds (guaiacol, phenol and syringol), at both DT. Drying represents a sustainable alternative to control non-volatile and volatile compounds levels with reduced ST maintaining the CHP physicochemical properties.