Background According to the current need of manufacturing healthier products, food
companies are seeking specific biomolecules that may offer additional added value (ie …

Phytochemicals are relatively small molecular species found in edible plants that may
exhibit a diverse range of techno-and biofunctional attributes. In particular, there has been …

Capsaicinoids are pungent alkaloid compounds enriched with antioxidants, anti-microbial,
anti-inflammatory, analgesics, anti-carcinogenic, anti-obesity and anti-diabetic properties …

The heterocyclic vanilloid compound capsaicin is responsible for the spicy and pungent
flavor of chili peppers. Several convergent studies have shown that capsaicin suppresses …

Capsaicinoids are the main bioactive compounds extracted from chili pepper seeds (CPSs)
but other bioactive compounds such as phenolic compounds may be found. Enzyme …

Pepper is an economically important crop grown worldwide for consumption as a vegetable
and spice. Much waste, including crop plant waste, seeds, stalks, placenta, peels, and other …

The rapid population growth and the subsequent energy demands have led to a surge in
fossil fuel usage, resulting in unprecedented environmental challenges due to carbon …

Perovskite solar cell (PSC) is a promising photovoltaic technology that holds the capacity to
bring about a paradigm shift within the field of renewable energy. It possesses exceptional …

Inadequately managed agricultural waste significantly impacts the environment, health, and
economy. This pollution stems from the underutilization, inadequate awareness, and …

Chilies contain a special group of alkaloids called capsaicinoids, which are synthesized as
secondary metabolites and are responsible for the pungency. Capsaicin and …