Chapter 4. Chili and Pepper Byproducts

Abstract

The Capsicum genus belongs to the Solanaceae family and contains more than 30 species, where Capsicum annun (C. annum) is one of tue most cultivated worldwide. Capsicum spp. includes hot and sweet peppers, depending on their pungency. They are commonly eaten as a fresh vegetable or used as a spice in many culinary dishes, enhancing their texturre, appaearance, and taste due to their unique flavor, color, and aroma. Furthermore, Capsicum spp. Exhibited ethnopharmacological importance in treating toothache, rheumatism, ulcers, and alopecia. On the other hand, various byproducts (leaves, peel, sedes, peduncles, and placenta) are generated during pepper harvesting and processing. Byproducts are usually discarded as food waste. These byproducts have been reconized as valuable raw materials for obtaining vitamins (A, C, and E) and bioactive compounds such as capsaicinoids, carotenoids, phenolic compounds, and flavonoids, as well as oleoresins. The most-reported biological activities (in vitro and in vivo) include antioxidant, anti-inflammatory, neuroprotective, and antimicrobial, attributed to bioactive compounds. Moreover. These byproducts can be used for diverse food applications for humans (Nuggets, spaghetti, and bakery products) and animals (poultry production), bioremediation, textile coloring, biodiesel production, and as a stabilizing agent for the synthesis of nanoparticles. This chapter aims to describe and discuss the current scientific advances on the phytochemical profile of the byproducts of chilies and peppers, their related biological activities, and technological uses as an alternative to revalorize losses and wastes from the harvesting and processing of hot and sweet peppers.