effect of a natural antioxidant on the stability of heat-treated paprika

Summary The colour loss occurring in a paprika made from the dehydrated fruits of pepper, Capsicum annuum L. var. Ocal (control), was compared with the colour lost by a similar paprika submitted to an industrial sanitation process involving water vapour. The heat treatment resulted in a considerable...

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Bibliographic Details
Published in:International journal of food science & technology 2005-11, Vol.40 (9), p.1005-1010
Main Authors: Gomez Ladron de Guevara, R, Bernabeu, R, Picazo, M.I, Gonzalez, M, Varon, R
Format: Article
Language:English
Subjects:
antioxidants
Aroma and flavouring agent industries
Biological and medical sciences
Capsicum
Capsicum annuum
color
colour loss
food additives
Food industries
food processing
food quality
food storage
Fundamental and applied biological sciences. Psychology
heat treatment
kinetic model
paprika
plant extracts
protective effect
relative humidity
rosemary
rosemary extract
sanitation
storage
storage quality
storage temperature
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Summary:Summary The colour loss occurring in a paprika made from the dehydrated fruits of pepper, Capsicum annuum L. var. Ocal (control), was compared with the colour lost by a similar paprika submitted to an industrial sanitation process involving water vapour. The heat treatment resulted in a considerable greater loss of colour when the paprika was stored at 25 °C in different relative humidities (0, 23, 57 and 75%) compared with the control paprika. The study also analysed the effect of adding a natural antioxidant (rosemary extract at 1%) to the heat‐treated product. In this case, colour stability increased significantly in all the conditions assayed; the lower the humidity, the greater the increase in stability.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2005.01034.x