The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.).

The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and capsaicinoid contents, extractable color (ASTA color), surface color parameters, nonenzymatic browning (NEB), and the DPPH free radical-scavenging capacity of fresh red Capsicum (FRC). The measured characteristics were significantly affected by the processing methods used. RPF exhibited the highest antioxidant activity and best color quality in terms of carotenoid content, which was the highest; ASTA value; surface color intensity; and NEB, which was the lowest. In contrast, INI-processing methods resulted in poor color quality, causing the maximum increase in NEB. The concentration of capsaicinoid increased at the end of TRI processing, whereas it decreased in the two other methods. These results suggest that the traditional production method for isots prevents excessive destruction of their color attributes and contributes to the desirable characteristic browning.

Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage.

Changes in sugars, organic acids and volatile compounds (VC) of red pepper flakes (RPF), traditional (TRI), and industrial (INI) isot peppers were evaluated during one year storage at the room condition. The changes in the flavor components were significantly affected by the production methods and storage time. Glucose content decreased gradually along storage and reduced by about 21.23, 47.22 and 56.65% for TRI, INI and RPF, respectively. However, fructose decreased significantly only in RPF (11.29%). Citric and succinic acids exhibited slight changes, but malic acid showed an increasing trend, especially in RPF (4-fold). Most of the VC in all samples decreased or disappeared after storage. The major quantitative losses in these compounds were found in TRI during the first 3 months as 81.76%. The storage was found to be caused deterioration flavor properties in red pepper spices and revealed the importance of appropriate storage conditions.

Real-Time Performance of a Tactile Neuroprosthesis on Awake Behaving Rats.

With the advancement of electrode and equipment technology, neuroprosthetics have become a promising alternative to partially compensate for the loss of sensorimotor function in amputees and patients with neurological diseases. Cortical neural interfaces are suitable especially for spinal cord injuries and amyotrophic lateral sclerosis. Although considerable success has been achieved in the literature by spike decoding of motor signals from the human brain, somatosensory feedback is essential for better motor control, interaction with objects, and the embodiment of prosthetic devices. In this paper, we present a tactile neuroprosthesis for rats based on intracortical microstimulation (ICMS). The rats wore mechanically-isolated boots covered with tactile sensors while performing a psychophysical detection task. The vibrotactile stimuli were measured by the artificial sensors and by using a real-time processor, this information was converted to electrical current pulses for ICMS. Some parameters of the real-time processor algorithm were specific to individual rats and were based on psychometric equivalence functions established earlier. Rats could detect the effects of the vibrotactile stimuli better (i.e., higher sensitivity indices) when the tactile neuroprosthesis was switched on compared to the boot only condition during active movement. In other words, the rats could decode the tactile information embedded in ICMS and use that in a behaviorally relevant manner. The presented animal model without peripheral nerve injury or amputation is also a promising tool to test various hardware and software components of neuroprosthetic systems in general.