METHOD FOR PRODUCING GREEN CHILLI POWDER AND PRODUCT THEREOF
FIELD OF THE INVENTION
This invention, in general relates to method for producing green chilli powder. More
particularly the present invention provides an improved method for producing green chilli
powder thereby maintaining the green color along with the essential ingredients of the chilli.
BACKGROUND OF THE INVENTION
Green chilli is the life and soul of delicious dishes due to presence of multiple essential
vitamins, minerals and other healthy ingredients along with potent unique characteristic
aroma; than 'red jipe dried, chilli (fed chilli powder):; Further,redchilli powder contains acrjdine
and azo dyes that are carcinogenic.
Alkyl methoxy pyrazines such; as .2-methoxy ^S-isobutyl.pyrazine, limonene, trans-betaocimene,
methyl salicylate and linalool are found to be the major characteristic fresh aroma
OPDstitue.ntsJo^gneen chilli. Othersignificgnt:arqma.compounds o are the.C9.an• ' . . . V ' .. i . . - . . • l . • . . 1 : .
I
Recently Russian scientists identified vitamin P (7, 8-Dihydroxyflavone) in green chilli which
is considered as flavanoid by noble prize winning Hungarian scientist Albert Szent-Gyorgyi in
1936. This vitamin is considered.to be.impp^ secondary irradiation
injury.
Qreenr-chilli^Imparting pungency due; to presence-of _qapsaici;n;: Further, oleoresin frorn;gree;n
chilli powder has; more value
bategtyces^arches .conducted:at Cancer Research Institute, Adyar, Madras, reported that
green chillies retard cancer due to the natural presence of an enzyme "Asperginase" which
j§':effec:tivgipn|y when applied or used in Ruret or isolated form..;
^irsertijchiillies'ivyill-faQilitate SrIQ.pickmg and.re_d;ripexhilli used for red. chilli ppvyder will giye
00ly.'5^6jpiekingkFurther, the yield of fresh green chilli is 3-4 times more than that of fresh
red ripe chilli and 6-10 times than that of dry chilli. Moreover ripe chilli dried by exposing to
s;un;fp.r:1QTl$ days; in pp;en,yards; The.losses due to this method range.from 30-40% ;of total
quantity. Out of 100 kg of fresh fruits 25-35 kg of dried fruits may be obtained. For dried red
chilli picking should be done when the fruit is dark red, for that fruits should be remain on
plants for a 1-2 weeks from first picking the picking continues over a period of 3 months. This
is the major hindrance to take one more crop.
The preservation of green chilli is very difficult due to its perishability; it is subject to quick
deterioration during storage, transportation of the fresh material in bulk to drying centres,
and marketing. Huge amount of green chilli found to be wasted in the field for the lack of
proper processing and preservation technology.
There are very limited technology for green chilli preservation and processing. The farmers
try to preserve the chilli as red on dried condition only. But there is no improved technology
to preserve fresh green chilli. By applying the proper technology for preservation and
processing of green chilli, a significant amount of chilli can be saved from wastage and the
availability;:of;green chilli; can.be ensured'throughout; the year The. preservation pf green
chilli in; povyderfprmayoidssuch concern .-.-.; . .;.
In tfteic&se pf.driedgreien chilli, cpnsiderab in the color may lead to a decrease in
its quality and marketing value because of its green surface color of powder is an important
criterion .in a ppnsumer's. decision to; purcha.se. In addition, further grinding to obtain, chijli
powder ^and for^.storage affect the quality /.and color pf the products and thus plgy/a.n
Lrnportant role in;product development. - ; \::\: c-
The pungency results from the capsaicinoids synthesized and accumulated in the epidermal
tissue cQfc chilli :placenta. flwai; et al., 1979;:\Syzuki et al:, ;1980). Some steps-used...in
processing;- of: green chijli, include .blanching .and -drying .during; preparation of green :QhHIi
powder^Prying- especially causes a major loss\pf green colour and-texture quality of the final
prQdyet.:
:--r; c; (,.: . ri •'-.:, ;.-,;..\ •:. v.'. -,:..:. ': :/ ..;,:.:: ; ; . . : \ : :..v: . . :'...•.: . •'. ::a.! •;.::
InrgeperalAbrpvyning in:dehydrated vegetable products is a major problem found in the food
industry resulting from both enzymatic and nonenzymatic oxidation of phenolic compounds
as well. as.from the.Maillard reaction (Iyengar and^ 1992): The browning, reaptipns
cgnbepneventedby^ and. blanching (Sigge et al., 2001), . ;1(
Qpnsldering^ the above mentioned various existing concerns regarding, green chilli powder
production,.it js therefore need to develop new method/technique to produce green chijli
* powder which can obviate the drawbacks associated with existing arts. Accordingly, present
D E- L. U I , , , 2 8,.-• -Q -4 - 2.0 I 7 16. ;'-5 5. , . , , .
invention provides an improved method to produce green chilli powder which-avoids the
drawback associated with existing arts.
SUMMARY OF THE INVENTION
It is a principal objective of the present invention to provide an innovative method to produce
green chilli powder, wherein the resultant powder effectively retains all kind of important
phyto-chemical constituents.
It is another objective of the present invention to provide an innovative method to produce
green chilli powder, wherein the resultant powder maintains/retains the colour, flavor and
pungency of green chilli.
!t\is^;yeti gnpther^eetjye/pfvthe present invention.;toi provide an. innovative methpdi;tp
prod.uQe/green^hJHi ; powder, Wherein, said method is cost effective and easy to process
during operation.
It is another objective of the present.invention;tQ; provide,an. innovative method to produce
green chilli powder, wherein said method enables industrial scale production and also
enables;maximum self-stabjlijy of the resultanlpowder withput deterioration.; . .; •;*,:;•.••;•
JtMs::an9thiftr.objeMiye,..Pf,4be present invention to provide an innovative method to produce
green chilli powder, wherein the resultant powder maintains overall acceptability and selfstatyljty
in/tevfms .;pf-safe limit- of; water activity :for.;miqrpb^ control
Preferably; itfoe,water activity.(aw) is less than 0.47 whieh;aypids any microbial proliferation
during :stor;age;and transport, from public health point of view, in long run.
jt is; another objective of the; present/invention to provide gn innovative method to produce
greenrchjllirppwder; wherein the:resultant powder; holds.great promises with acceptable
prganpleptic attributes with maximum green colour retention with enriched phytochemicals in
the resultant powder.
vlt:jsanotherobjectiye pf the present invention.to provide an innovative method, to produce
gre<|n.-,chil^ anychemical treatment in the
procedure and uses various herbal components in a synergistic manner.
IJE.LHS:::! ZS," 0 , 4 - Z ^ " ! / . . . . . ! ^ ; 5.$,.. ! .-..v . r > , . , v •_ -. • . -':vw::,;>
It is another objective of the present invention is to provide an innovative method to produce
green chilli powder, wherein the method is performed in a manner as disclosed according to
the embodiments to reduce drying time by more than 50% as compared to conventional
methods.
The above and other objectives of the present invention are achieved by method detailed
according to the preferred embodiments of the present invention herein below.
In accordance with one embodiment of the present invention, there is provided a method for
producing green chilli powder comprising providing the green chilies, blanching the selected
green chilies in boiling water, treating the blanched green chilli employing a steeping solution
and dehydrating followed with grinding the same to produce powder.
In.accordance with another embodiment of the present invention, there is provided a method
fpr;producing: green/ chilli powder.comprising selecting :the green chilies, blanching, the
selected; green chilies. in boiling water; pretreating the .blanched green chilli employing a
Steepingcsplution. antf •dehydrating the same, to produce, powder, wherein said, steeping
SPiutipn>\is formulated using water, oil and gum along with optionally desired quantity of
potassium carbonate,
ln;..a.ccprdance with;one other embodiment of the; present invention, there is provided a
method for producing green chilli powder comprising selecting the green chilies, blanching
the:selected green philies in bpjling water, pretreating the blanched green chilli, emplpying ;.a
steeping so.lutipn/and dehydrating the same .to, produce, powder, wherein said steeping
splutipn; is :fprmylated using;vyater, = oil and: gum along, with;pptipnally a desired'quantity of
pptagsiumcarbonate and.wherein said steeping solu formulated by further employing
o) galangal extract in the formulation.
foher;rnethp;d according' tp thevpresent invention- wherein the galangal extract is extracted
frpjrri any part pf the:Alptn.ia.ga]ang9l) preferably, crushed fresh, rhizome ofAlpinia galangal.; -
fn;accprdance;with,;pne;other enTbpdjment of the: present invention, there..is provided ^a
method_;fpr: producing green chilli powder, wherein the method comprising pretreating the
selected green chilli employing steeping solution before the further processing and wherein
saidosteeping .^ are -formulated- with unique synergistic combinations
yylth;put:usin9;anychemicaj prpcedure. :/ ; . . / . 4 .;,/.•.;•".;;,
P O DrE,L,H.3;;;C2_S 7 &4 rJ.frl-7,,. 1 6 - . 5 - > ; .. , .• , ,
In accordance with another embodiment of the present invention, there is provided a method
for producing green chilli powder, wherein the various steeping solutions formulated in the
form of emulsion and gum followed by adding herb galangal extract, wherein the used
isteeping solution is improvised solution prepared by employing various proportions of
ingredients for pre-treatment prior to dehydration which eliminates the all technical barriers,
physio-chemical changes during processing of green chilli powder and facilitates ease of
processing operation.
In accordance with one other embodiment of the present invention, there is provided a
method for producing green chilli powder, wherein the various steeping solutions formulated
in the form of emulsion and gum followed by adding herb galangal extract, wherein said
emulsion is prepared by without using any emulsifier.
iri accordance with yet another embodiment of the present invention, there is provided a
method;for producing green chilli. powder, wherein.th.e various steeping solutions formulated
in;th.e;fprmqf emulsion :and;gumfpllowe wherein emulsion
^preferably prepared- bymixing with; a.suitable oil.preferably pure p|iye oil with water along
WJthrgurn dn/apprppriate r^tip.and wherein gum;used; is preferably xanthangum which-also
artSfd&d.tetary fiber,, and wherein said pliye oil is preferably about 1% refined pliv.e pij jn/the
foniiulatipa/.saijd^anthan gum is preferably about 0.1% jnthe formulation; wherein .§ajd
gajangal extract is m range of about 0.1% to 0.5% of the formulation.
In accordance.:with still.another embodiment of the:present:invention, wherein ;said steeping
spjutjpnfis- formulated: comprising 0; 1%:of xanthan-gum,, 1 % of refined olive oil, 2%vpf
pptasjsiiirrj.carbonate and^0:§% galanga! extract solution; ; -, * •:;;•;:
In accordance with one embodiment of the present invention, wherein said steeping solution
is formulated ppmprising 0.1;%,-of xanthan gum, ;.1%vpf refined olive oil, 2% ;pf potassium
p^rbpn?te;and Q.4% of galangal extract,, : . •>, -. \.;. • / •••=.'••;. . ; .:;:; : ; ::
Acpprding.;;to -the present:invention, the,resultant green.chili powder is having.the. active
phytoqhemjcah constituents * are preserved therefore provides various medicinal properties
gnti&3cteria|,. - .antifungal, .w : antiprotozoal,; • .antiampebic, ..anti-diabetic,. .antiulcer,
i^munpstimulant, :anti-oxidanti. antiinflammatory, anti-dermatpphytic, aphrodisiac, diuretic,
respiratory ;di§ease,s,r:diarrhpea, dysentery.,rnjputh/ and stomgch/cancer and expectorant
properties to food system.
i
• • • • • • / '
In accordance with one embodiment of the present invention, the resultant green chilli
powder is characterized by having self-stability in terms of safe limit of water activity (aw) less
than 0.47. /
In accordance with one embodiment of the present invention, the resultant green chilli
powder is characterized by having significant retention of TSS, reducing sugars, ascorbic
acid, total capsaicinoids, chrornaticity-layer and more than 27 phyto-chemical constituents
including asperginase.
These and other embodiments of the invention, as well as additional inventive features, will
be apparent from the description of the invention provided herein.
DETAILED DESCRIPTION OF THE INVENTION
Th§ particulars shovA/n; herein are *by way of-example .and;.for purposes of illustrative
discussion of the various embodiments of the present invention only and are presented in
the cause of providing what is believed to be the most useful and readily understood
description; of;>the principles andjicpnceptua! tembodimeri.ts/aspects of the. invention; ;ln,:th;is
regard; no attempt is made to show details of the; invention in more detail than is necessary
for 3 fundamental understanding of.the invention,, the description making apparent to; those
skilled.ii^the:art how the several forms of the invention may be embodied in practice.
Wfrile^tfrjs; specification concludes with daims particularly pointing out and distinctly claiming
that, ;whiQ^;i§ regarded invention can be more
readily understood through reading the following detailed description of the invention and
study of 'the included examples.
"Herbfal/pharmaceutical formulation" in accordance with the present invention means the
forpj&tionof-.resultant chilli/powder is prepared, by .using any/herbal and pharmaceutical
£&p;ipientS: and; formulated into; any delivery devices-not excluding tablet, capsules, solutions;
pP'Wder;.etcc which /elicit desired therapeutic, response of. a selected therapeutic category:
further:.the term .'formulation! or /solution' or 'composition' are interchangeably used in the
'sp^pifrpatipn: •.....*./. . '.:: '...;....,..:.: ...:*..::;
•;or & fun:';!;";;. .?/' •:•:.:.::".:::. ' v- ''.'. . .;.• ':;,..;.•.'.;",•.".'. :.. . . • . : ' . • •..,'....:••:
Un);ess:.otherw^se stated all weight percentages as:mentionecj herein/are based on the total
weight of composition.
It must be noted that, as used in the specification and the appended claims, the singular
forms 'a', 'an' and 'the' include plural referents.unless the context clearly dictates otherwise.
The term 'about' is used synonymously with the term 'approximately'. Illustratively, the use of
a term 'about' indicates that values slightly outside the cited values i.e. plus or minus 0.1 to
10 %, which are also effective and safe.
Typically, dehydration process have impact on rheological properties of dried product and
texture of final product and some qualitative and quantitative attributes. Normal drying
process promote the heavy loses of capsaicinoids and turn the green colour into brown and
damage the overall appeal of final dried green chilli powder. Moreover green colour
(chlorophyll) retention play a major role as a food additive as it balance hormones, detoxify
the body and healing effects on oxidation and inflammatory control.
Acpprdjng,tQ.'the:present invention, the prpcess disclosed herein is unique wherein applying
p.retre^tm^ntvyith natural ingredientsand .ecofriendly preventsthe browning process; despite
of any specified drying method. Pretreatment of green chilli with emulsion composition prior
tjQ/dgJiydratipn.i.rnparting /the.thermal .stability;, to green ,chilli constituents during; entire'
dehydration prpcess. Pretreatment solution has 'the- added advantages that; it eliminates ;the
catting, of green chilli to facilitate uniform drying of whole chilli but its problematic in case of
un pre-treated whole green chilli.
The :extent; of green colour -intensity as well as phytochernical constituents withheld
rnaximuni; §Y®h" after dehydration; depends on pretreatment; emulsion composition the
treatment has ^ heat stability to mpstpf polar and no.npolar compounds. <.;;- ;:•
Accprding, to the 'inventipni:; proportionate use. of-ingredients jn steeping solution imparting
useful and synergistic characteristic include stable oil-in-water emulsion by uniform
.dispersion pf oil droplets ;in liquid without agitation and sonicatipn. and has wide,pH range.;
The;,ratjp of .different ingredient in steeping; solution arepiyptal on thermal stability .of
phlpfjophyJJs tp prevent visual:green colour loss durrng.prpcessing.for maximum organoleptic
qjjaljtyiin..final.product. .. ; . .
t ' , \ < . ' . - . • - • . - - • • . . • • > • . • • • ' • i . . > • • . - • - - * • -
tn^aQeordanc? ;with -one other embodiment;of the;present invention, there, is; provided ^; ;••;•:•'• •':'-:'. - : v / ; .:.:..'" * •' . '•'.,< .Experiment.?., ;-;'",. •;• . < .-, . . _ ; , ;••;/.•;::•::
Steeping solution formulation ,; ; ;; : : :•..•..:.! \",
different iSteeplng. solutions formulated in the form of emulsion (water+oil (pure Olive oil)
+gum (Xanthangum) with sonication for 16 min without sonication by using herb galangal
0xtrapt from Alpinia galanga. Xanthangum which is generally regarded as safe by FDI and
also aot as dietary fiber based. . •
S^Ringcfo'rtnulatipn are .formulated; with unique combinations without any sonication and
emMlsification by using any emulsifier and; sonication to attain, the miscible liquid for .pre--
treatment; •—;:!.:;:/: : ry ;;/.:.. \: :..•;. :..•; ::•]•••':; t: •::'; t....... : .. . ". .\?::..v.
Steeping formulation*! - [;,-• : . . . ; . ; ' . : . .: ' ; ; : ; i ;:
Tfte.;fre_sh;green chillies are blanched'in; boiling water <70v8Odegree C) for 2T3 minutes, then
they are steeped in 0.1% Xanthan gum+ 1% refined olive oil+ 2% potassium carbonate +
0.4% galangal extract without sonication, rnad^:proper emulsion without emulsifier and
s.onj^jl|Qn:.t$oJj9tioi);loF;1.0;:minutes. Then stem of green chillies are removed. The selected
green- chillies are longitudinally sliced into two. pieces and finally, dried in the mechanical
driers ^'.:.::\: .r/r.. r) -..'.';. •;.•.'- . .. v . :'. :;'.;.':.'..'... : ;./.'.• .';..;". •;..;:.;:/:.:
Steeping formulation-l I--.* • -
The" fresh green chillies are blanched in boiling water (70-80degree C) for 2-3 minutes, then
theyaret steeped;in.0.1% xanthan gum+ 1% refined oliye oilt 2% potassium carbonate*
0;;^% gajangal fextract.solution for-10 -minutes, ;T:hen;.stem of-green chillies are removed. The
D^L^Hiv 2 8 - - Q 4 - 2 8 1 7 1 6 : 55
10
$et£pted' green chills -were longitudinally sliced into two; pieces.and finally; dried; in the
mechanical drier.
Experiment 3
Drying
Different available conventional driers as well as vacuum drier are used for drying process at
50°C for 12 hours. By considering the economic perspective of Indian farmers the treatments
are assigned and formulated emulsion to reduce the drying time of more than 6 hours in any
conventional drier or open drying without any specification for drying process.
Grinding
The dried sample is ground in mixer grinder into fine powder.
Packaging
The ground..sample.packed Jn polythene ;with double seal or any other better quality
packaging; materials due to high pungency for further quality parameter estimation.
According to the present invention, various.experiments has been done to investigate the
£ffe;ct?*>f different pretreatments used herein in exemplary experiments prior to dehydration
at :50°i3/;in cabinet drier to;;make;;green; chilli ;powder from*.storage during 60 days of storage
pgri.od^rnilQw. density^polyethylene (LPPE).are assessed. \By using the unique; rpesthp.d
disclpsed: herein according to the present invention is shown significant retention of ifFSS
(6,76 9Bjrix):,:reduping; sugars (1,91 %), ascorbic acid (29:47mg/1 QOg), total capsaicinoids
(2.92mg/g), chromaticity-layer L* (54.95), a* (-0.71) and b* (17.48) and total (27) phyto-
Phepijcal constituents of potential health benefits identified and is most acceptable in respect
pf^pojpur; -flaypr,.) pungency,;, overall acceptability and; self-stability in terms of safe limit of
water activity (0.47) for microbial proliferation than control in the resultant powder. Further by
thetreatrrient with Blanching as disclosed herein is showing highest quality attributes and
overall;acceptabilityxtyring 60 days of.stprage period..The-analysis revealed that blanching
ijfcteiling^ min, steeping Jn P,1%;.Xanthan, gum+ 1%; Refined olive
oil+ 2% potassium carbonate+ 0.4-0.5% galangal extract (10 min) holds great promises in
t^S;production; pf green ehiHi powder with acceptable organoleptic.attributes with maximum
green colour retention/with enriched.phytochemic3ls.in:the final.prpduct compare to.existing
F^garchspluto
Fuiiher^ table is providing; further analysis and; validation of the characteristicscof
thergfuitantchillijpowder produced appordjng to the method disclosed herein.. ;,:,'.>
L I P O R e & H I . } ^ - .•.•••-;;.::>
.. t
• " ' • ; /
/
No.
1
2
3
4
Name of
the Sample
T19
T14
T16
. . . .
Control
- - - • - - • - •
Parameter
Analyzed
Color-L*
(Lightness) axis
Color-a*
(red-green) axis
Color-b*
(yellow-blue) axis
Color-L*
(Lightness) axis
Color-a*
(red-green) axis
Color-b*
(yellow-blue) axis
Color-L*
(Lightness); axis
Color-a* -
(red-green) axis
Cplor-b*
(yellow-blue) axis
Color-L*
(Lightness) axis
Color-a*
(red-green) axis
Golor-b*
(yellow-blue) axis
Method of
Analysis
. J . • > • t .
Result
53.84
0.23
17.49
54.96
0.71
17.47
54.63
0.24
. • : . - • /
16.99 /
t
r •' . i
50.89
0.56
14.52
Std Value: !• L= .50.77; ! A= 0.56, ! B=13.79
7
. ' / • •
/
/
/
/
/
/
/
/
t
1
/
/
1
- - - - - -
- - --
. . . . . . . ...
- - -----
. . .. ( }. — . _ ..
Detector A
I •
Retention Time
12.433. .
i
16.292
'•Area;r
.69206 ;;
20 . .
Height •
•A2: ;
2 ,..
Concentration I (mg/kg)
1.940
0.001
1.941
Name*
CAPSAICIN
DIHYDROCAPSAICIN
Capsaicinoids
i _ '.....' ; ' _
! It is |to be understood that"while the invention has beerii described in conjunction with the |
; preferred specific embodiments thereof, that th e description and_ examples given above are D E L H I 2 8- -BA~ 2:017 . 1 6 : 5 5 ! " ' I
intended to illustrate and not to limit the scope of the invention. Other aspects, advantages
and modifications within the scope of the invention will be apparent to those skilled in the art
to which the invention pertains. Accordingly, the appended claims are intended to cover all
embodiments of the invention and modifications thereof that do not depart from the spirit and
scope of the invention

We Claim:
1. A method for producing green chilli powder comprising:
selecting the green chilies,
blanching the selected green chilies in boiling water,
treating the blanched green chilli employing a steeping solution and
dehydrating followed with grinding the same to produce powder.
2. The method as claimed in claim 1, wherein said steeping solution is formulated in the
form of emulsion without employing any emulsifier.
3. The method as claimed in claim 2, wherein said steeping solution is formulated using
water, oil and gum, and optionally potassium carbonate.
4. The method as claimed in claim 3, wherein said steeping solution is formulated by
fyi#ier employing galangal extract in the formulation.
5. Thfem^thodjasclaimed in,claim 3, wherein said oil is preferably pure Olive oil.
6. The, method as claimed in claim 5, wherein.;said.oil is preferably 1% refinedplivepil
in the formulation,
1, The method as claimed in e(ai;m 3); wherein said gum is, preferably xanthan gum.;; ;
8. The method as claimed in claim 7, wherein said xanthan gum is preferably 0.1% in
the formulation;;.;:/ -..-\;:;. ,; ;: ;';-, ^-:. .: , -: ; :.;.:.-...: ;:;'/;•;
9. The method as claimed in claim 4, wherein said galangal extract is employed in a
range of 0;.1?/p tp;0;5%;of;the.fo , -. ;;: ; •; ; . ; : K ; •;;;/
10. The method as claimed in claim 4, wherein said galangal extract is 0.4% in the
fprmulatipn.;..;: ; :.;.:• .*;;.-. ;..,; ••;;.;. :..,.:/•; ,-•:..:.»:/, ;:•• ;:r...- \\.: . ..
<11. The m.ethpd^as:.claimed in:claim;4i wherein said: galangal extract is 0.5% in^the
forrnytetipn/;j:\;.
T2. The method as claimed in claim 4, wherein the galangal extract is extracted from any
part of the Alpinia galangal, preferably crushed fresh rhizome of Alpinia galangal.
13. A green chilli powder prepared according to the method claimed in claim 1, wherein
the resultant powder is used for various medicinal purpose by formulating herbal or
pharmaceutical formulations.
14. A green chilli powder prepared according to the method claimed in claim 1, wherein
the resultant powder is characterized by having green powder colour, flavor, pungency, selfstability
in terms of safe limit of water activity (aw) less than 0.4, significant retention of TSS,
reducing sugars, ascorbic acid, total capsaicinoids, chromaticity-layer and other phytochemical
constituents including asperginase.
15. The method as claimed in claim 1, wherein said method is performed to reduce
drying time by more than 50% in comparison to conventional methods.