Physicochemical Properties of Paprika (Capsicum annuum L.) Dehydrated with Red Algae Extract

被引：2
作者：
Yu, Dong Jin [1 ]
Wang, Shu-Mei [1 ]
Song, Kyung Bin [1 ]
机构：
[1] Chungnam Natl Univ, Dept Food Sci & Technol, Taejon 305764, South Korea
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2012年 / 21卷 / 01期
关键词：
paprika; red algae extract; dehydration; quality; dehydration agent; OSMOTIC DEHYDRATION; VITAMIN-C; KINETICS; REHYDRATION; FRACTIONS; COLOR; FRUIT; BOLA;
D O I：
10.1007/s10068-012-0018-0
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Paprika (Capsicum annum L.) slices were dehydrated with red algae extract (RAE) at a concentration of 30%(w/w) and compared with hot-air dried samples in terms of rehydration ratio, total carotenoid content, ascorbic acid, microstructure, and color. The rehydration ratios of RAE-treated samples were higher than those of hot-air dried samples. The total carotenoid contents of RAE-treated samples were similar to those of fresh paprika and higher than those of hot-air dried paprika. In addition, the ascorbic acid contents of RAE-treated samples were higher and the microstructures of RAE-treated samples were superior to those of hot-air dried samples in terms of cellular matrix. The colors of RAE-treated samples were similar to that of fresh paprika and better than those of hot-air dried samples. These results suggest that paprika can be dehydrated with RAE without loss of functional components or quality.
引用
收藏
页码：145 / 150
页数：6
相关论文
共 50 条
  • [41] Carotenoid profiling from 27 types of paprika (Capsicum annuum L.) with different colors, shapes, and cultivation methods
    Kim, Ji-Sun
    An, Chul Geon
    Park, Jong-Suk
    Lim, Yong Pyo
    Kim, Suna
    [J]. FOOD CHEMISTRY, 2016, 201 : 64 - 71
  • [42] DRYING KINE TICS AND TEMPERATURE EFFECT ON THE PHYSICAL CHARACTERISTICS AND PHENOLIC COMPOUNDS OF RED JALAPENO PEPPER (Capsicum annuum L.)
    Alvarez-Parrilla, Emilio
    Contreras-Muniz, Flor
    Rodrigo-Garcia, Joaquin
    Alejandra de la Rosa, Laura
    Alberto Garcia-Fajardo, Jorge
    Alberto Nunez-Gastelum, Jose
    [J]. BIOTECNIA, 2019, 21 (01): : 139 - 147
  • [43] PHYSICOCHEMICAL CHARACTERIZATION AND BIOACTIVE COMPOUNDS OF STALK FROM HOT FRUITS OF CAPSICUM ANNUUM L.
    Simonovska, Jana
    Skerget, Mojca
    Knez, Zeljko
    Srbinoska, Marija
    Kavrakovski, Zoran
    Grozdanov, Anita
    Rafajlovska, Vesna
    [J]. MACEDONIAN JOURNAL OF CHEMISTRY AND CHEMICAL ENGINEERING, 2016, 35 (02) : 199 - 208
  • [44] Inorganic element content of greenhouse-grown paprika (Capsicum annuum L.) based on cultivar and harvest season
    Shindoh, Kumiko
    Takano-Ishikawa, Yuko
    [J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2023, 70 (11): : 555 - 563
  • [45] Expression profiles of genes involved in sugar metabolism during fruit development and ripening of paprika (Capsicum annuum L.)
    Hualin Nie
    Sanghee Lee
    Sohee Lim
    Jong-Suk Park
    Ju Kim
    Se Hong Bae
    Yi Lee
    Ah-Young Shin
    Suk-Yoon Kwon
    [J]. Horticulture, Environment, and Biotechnology, 2023, 64 : 1015 - 1026
  • [46] Effective bioremoval of Fe(III) ions using paprika (Capsicum annuum L.) pomace generated in the food industry
    Kalak, Tomasz
    Dudczak-Halabuda, Joanna
    Tachibana, Yu
    Cierpiszewski, Ryszard
    [J]. JOURNAL OF MATERIAL CYCLES AND WASTE MANAGEMENT, 2021, 23 (01) : 248 - 258
  • [47] Expression profiles of genes involved in sugar metabolism during fruit development and ripening of paprika (Capsicum annuum L.)
    Nie, Hualin
    Lee, Sanghee
    Lim, Sohee
    Park, Jong-Suk
    Kim, Ju
    Bae, Se Hong
    Lee, Yi
    Shin, Ah-Young
    Kwon, Suk-Yoon
    [J]. HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY, 2023, 64 (06) : 1015 - 1026
  • [48] Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)
    Vega-Galvez, Antonio
    Di Scala, Karina
    Rodriguez, Katia
    Lemus-Mondaca, Roberto
    Miranda, Margarita
    Lopez, Jessica
    Perez-Won, Mario
    [J]. FOOD CHEMISTRY, 2009, 117 (04) : 647 - 653
  • [49] Boiling vs. Microwave Heating-The Impact on Physicochemical Characteristics of Bell Pepper (Capsicum annuum L.) at Different Ripening Stages
    Oledzki, Remigiusz
    Harasym, Joanna
    [J]. APPLIED SCIENCES-BASEL, 2023, 13 (14):
  • [50] Drying of Malaysian Capsicum annuum L. (Red Chili) Dried by Open and Solar Drying
    Fudholi, Ahmad
    Othman, Mohd Yusof
    Ruslan, Mohd Hafidz
    Sopian, Kamaruzzaman
    [J]. INTERNATIONAL JOURNAL OF PHOTOENERGY, 2013, 2013
12345