Effects of use of modified traditional driers in making smoked paprika “Pimentón de La Vera”, on pepper quality and mitigation of PAH contamination

• Published in: Journal of food composition and analysis 2022-07, Vol.110, p.104566, Article 104566
• Main Authors: Velázquez, Rocío, Córdoba, Maria G., Hernández, Alejandro, Casquete, Rocío, Aranda, Emilio, Bartolome, Teresa, Martín, Alberto
• Format: Article
• Language: English
• Subjects: Benzo[a]pyrene; Colour; Drying control; Food analysis; Food composition; Moisture content; Smoked paprika
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2022.104566

“Pimentón de La Vera” is a smoked paprika regulated by a Protected Designation of Origin. The smoking process confers highly-valued sensorial properties to paprika. However, this particular drying process also increases the levels of polycyclic aromatic hydrocarbons to concerning concentrations. In this work, two modified dryers were compared to a traditional dryer as a strategy to mitigate PAH contamination. Drying parameters (temperature and humidity of the dryers, days of drying required), quality of the peppers (moisture, reflected colour parameters, ASTA (American Spice Trade Association) units, PACI ([1000a*/(L* + H*)]) index, and colour stability), and the content of benzo(a)pyrene, chrysene, benzo(b)fluoranthene, and benzo(a)anthracene were evaluated during four different seasons. The moisture of the fresh peppers varied among the seasons (ranging from 69.4% to 81.4%), and was positively related with lower drying times. There were no differences in the final moisture of the peppers on the basis of dryer type used. Different seasons influenced the colour values of the dried peppers. Peppers obtained from dryer type 2 presented the highest values of extractable colour (133 ASTA units). Differences in PAH4 levels were observed between seasons (ranging from 277 to 1208 µg/kg) and between the types of dryer used (ranging from 432 to 932 µg/kg). Dryer type 2, characterized by combustion of firewood in a closed chamber and forced convection with a fan, diminished the levels of PAHs contamination and maintained the quality of the smoked paprika. •Validation of modifications to traditional smoke dryers to reduce paprika PAHs.•Low moisture of fresh peppers enables reduced drying times and subsequent reduction on HAP contamination.•Colour stability was negatively correlated with mean temperature of the dryers.•Combustion in a closed chamber and forced convection reduced PAH and maintained the quality of peppers.