The Effect of Pulsed Electric Field Pretreatment on the Quality and Antioxidant Activity of Dried Bird's Eye Chili (Capsicum frutescens L.)

ABSTRACT This study explores the impact of pulsed electric field (PEF) pretreatment on the drying behavior and functional quality of bird's eye chili ( Capsicum frutescens L .) during hot‐air drying processing. By varying PEF intensities, the relationship between PEF intensity and drying efficiency was systematically analyzed. Results indicate that PEF pretreatment enhances moisture diffusion by modifying cellular structures, with a notable reduction in equilibrium water activity. Microstructural observations reveal electroporation‐induced cell wall rupture, which promote bioactive compound release. PEF‐treated chilies exhibit increased release of total phenolics and flavonoids, correlating with elevated antioxidant capacity (up to 89.7% DPPH radical scavenging). While higher PEF intensities optimize drying rates and phytochemical extraction, excessive treatment compromises mechanical integrity. These findings demonstrate PEF's dual potential to accelerate dehydration while enhancing functional attributes, offering practical strategies for improving chili processing and applications in nutraceutical products.