Innovative Process for Dried Caper (Capparis spinosa L.) Powder Production

This research aimed to develop a new time, energy, and cost-saving production process for obtaining dried powder from Capparis spinosa floral buds. Four different trials, including dry salting with 40% NaCl (for 10 days and 40 days) and brine salting with 18% NaCl (at room temperature for 3 days and at 60 degrees C for 6 h), were carried out, and two different air-drying temperatures (40 and 50 degrees C) were used. The effects on chemical and sensory characteristics were investigated and compared with traditional undried caper samples. Spectroscopy and chromatographic techniques such as UV-VIS, GC-MS, and FTIR were used for chlorophylls, carotenoids, polyphenols, flavonoids, and volatile aroma compounds' analyses. Moreover, a sensory descriptive analysis and acceptability were applied to individuate the product most appreciated by the consumers. Among the different trials, brine salting at 60 degrees C and drying at 50 degrees C constituted the fastest process that yielded an appreciated powder by consumers; the chemical analyses demonstrated that this process did not lead to the formation of extraneous aroma compounds that could influence the typical sensory properties of capers and maintained high levels of chlorophylls, carotenoids, and polyphenols. Altogether, the results could be of great significance to industrial production and potentiate positive impacts on the economy of production areas.

Automated summary

This study aimed to develop a new time, energy, and cost-saving production process for obtaining dried powder from Capparis spinosa floral buds. Four different trials were conducted to investigate the effects on chemical and sensory characteristics, and the fastest process that yielded an appreciated powder by consumers was found. The chemical analyses demonstrated that this process did not lead to the formation of extraneous aroma compounds and maintained high levels of chlorophylls, carotenoids, and polyphenols.