Journal
FOOD CHEMISTRY
Volume 259, Issue -, Pages 65-72Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.03.123
Keywords
Blanching pretreatment; Red pepper; Storage; Red pigment; Antioxidant capacity; Degradation kinetics; Weibull model
Funding
- National Natural Science Foundation of China [31760471, 31360399]
- National Key Research and Development Program of China [2017YFD0400905]
- Project in the National Science & Technology Pillar Program during the Twelfth Five-year Plan Period [2015BAD19B010201]
- China Scholarship Council [201706350195]
Ask authors/readers for more resources
Effect of high-humidity hot air impingement blanching on photochemical degradation kinetics (red pigments and ascorbic acid) and antioxidant capacity changes (2,2-diphenyl-1-picrylhydracyl, DPPH and total antioxidant capacity) of red pepper during 6-month storage at ambient temperature in dark was investigated. Ultrastructure of raw and blanched samples was also observed using a transmission electron microscope (TEM). Blanching followed by drying resulted in 63-85% and 33-59% reduction in red pigment and ascorbic acid content, respectively. The antioxidant capacity of samples was found to increase after drying. After 6-month storage, further breakdown of red pigment and ascorbic acid was observed. The red pigment degradation followed the first-order reaction kinetics; untreated samples displayed the most red pigment loss, while the Weibull model described well the ascorbic acid degradation kinetics. Ultrastructure observations explained why over-blanching can cause serious phytochemical degradation. The current findings indicate proper blanching pretreatment prevents phytochemicals degradation of dried pepper during storage.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available