Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability-a review

被引：181
作者：
Arimboor, Ranjith [1 ]
Natarajan, Ramesh Babu [1 ]
Menon, K. Ramakrishna [1 ]
Chandrasekhar, Lekshmi P. [1 ]
Moorkoth, Vidya [1 ]
机构：
[1] Spices Board, Qual Evaluat Lab, Cochin 682025, Kerala, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 03期
关键词：
Carotenoids; Capsicum annum; Red pepper; Natural food color; Color stability; SUPERCRITICAL CARBON-DIOXIDE; PERFORMANCE LIQUID-CHROMATOGRAPHY; SUBCRITICAL PROPANE EXTRACTION; BETA-CAROTENE; HIPPOPHAE-RHAMNOIDES; ANTIOXIDANT ACTIVITY; PAPRIKA OLEORESINS; JALAPENO PEPPERS; ACID-COMPOSITION; DRYING METHODS;
D O I：
10.1007/s13197-014-1260-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Carotenoids are increasingly drawing the attention of researchers as a major natural food color due to their inherent nutritional characteristics and the implicated possible role in prevention and protection against degenerative diseases. In this report, we review the role of red pepper as a source for natural carotenoids. The composition of the carotenoids in red pepper and the application of different methodologies for their analysis were discussed in this report. The stability of red pepper carotenoids during post-harvest processing and storage is also reviewed. This review highlights the potential of red pepper carotenoids as a source of natural food colors and also discusses the need for a standardized approach for the analysis and reporting of composition of carotenoids in plant products and designing model systems for stability studies.
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收藏
页码：1258 / 1271
页数：14
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