జర్నల్ ఆఫ్ ఇన్ఫెక్షియస్ డిసీజెస్ అండ్ థెరపీ

నైరూప్య

Antimicrobial Properties of Chili Peppers

Morrine A Omolo, Zen-Zi Wong, Amanda K Mergen, Jennifer C Hastings, Nina C Le, Holly A Reiland, Kyle A Case and David J Baumler

Chili peppers are used worldwide in foods for their pungent flavor, aroma, and to prolong food spoilage. With capsaicin contents ranging from zero to millions of Scoville heat units, the different varieties offer a wide range of options for people all over the world. In addition to their use in cuisines, chili peppers have been explored for their antimicrobial and antifungal properties. Consequently, research is underway to determine the potential for the application of chili pepper extracts in the food industry in place of artificial preservatives. As new antibiotic-resistant food borne pathogens emerge, the discovery of natural antimicrobials in chili peppers will be invaluable to food scientists. This review goes over some relevant research that has already been done in this area. In addition it lays the ground for the new research that is emerging testing new varieties of chili peppers for nutrient content, flavor profiles, and for antimicrobial activities against numerous human pathogens.