Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585021 | Food Chemistry | 2018 | 29 Pages |
Abstract
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.
Keywords
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)StorageRed pigmentDegradation kineticsAntioxidant capacityRed pepperWeibull modelCapsaicin (PubChem CID: 1548943)
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jun Wang, Xu-Hai Yang, Arun S. Mujumdar, Xiao-Ming Fang, Qian Zhang, Zhi-An Zheng, Zhen-Jiang Gao, Hong-Wei Xiao,