Experimental characterization and modeling of drying of Kampot pepper (Piper nigrum L.) in Cambodia

摘要

Originated in South India, fruit of Piper nigrum L. belonging to Piperaceae family is the most common spice using worldwide for food flavor and taste enhancer. Nowadays, this crop is widely cultivated in both subtropical and tropical regions. More than 1000 spices of genus piper are found, however, only a few is well-known including Piper nigrum L., Piper longum, and Piper betle. Remarkably, this king of spice possess medicinal as well as nutritional based properties for treat many disease and beneficial for human health. This is believed to be mainly due to their content in bioactive compounds such as phenolic and flavonoid compound, vitamin C, and especially piperine which is an active alkaloid molecule providing a spicy taste to pepper. Specifically, this molecule is reported to have diverse pharmacological activities for example reducing lung cancer, anti-inflammatory, anti-diarrheal, anti-mobility, antihypertensive,....