کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585021 | 1492033 | 2018 | 29 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage
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کلمات کلیدی
β-Cryptoxanthin (PubChem CID: 5281235)5-Hydroxymethylfurfural (PubChem CID: 237332)Capsanthin (PubChem CID: 5281228)Capsorubin (PubChem CID: 5281229)Zeaxanthin (PubChem CID: 5280899)Ascorbic acid (PubChem CID: 54670067) - اسید اسکوربیک (PubChem CID: 54670067)Storage - ذخیره سازیRed pigment - رنگدانه قرمزDegradation kinetics - سینتیک تخریبAntioxidant capacity - ظرفیت آنتی اکسیدانRed pepper - فلفل قرمزWeibull model - مدل WeibullCapsaicin (PubChem CID: 1548943) - کپسایسین (PubChem CID: 1548943)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 259, 1 September 2018, Pages 65-72
Journal: Food Chemistry - Volume 259, 1 September 2018, Pages 65-72
نویسندگان
Jun Wang, Xu-Hai Yang, Arun S. Mujumdar, Xiao-Ming Fang, Qian Zhang, Zhi-An Zheng, Zhen-Jiang Gao, Hong-Wei Xiao,