期刊
FOOD CHEMISTRY
卷 259, 期 -, 页码 65-72出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.03.123
关键词
Blanching pretreatment; Red pepper; Storage; Red pigment; Antioxidant capacity; Degradation kinetics; Weibull model
资金
- 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]
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.
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