Bioactive Compounds During Drying of Chili Peppers

被引：39

作者：

Montoya-Ballesteros, L. C. ^{[1
]}

Gonzalez-Leon, A. ^{[1
]}

Garcia-Alvarado, M. A. ^{[2
]}

Rodriguez-Jimenes, G. C. ^{[2
]}

机构：

[1] CIAD AC, Hermosillo, Sonora, Mexico

[2] Unidad Invest & Desarrollo Alimentos, Chihuahua, Veracruz, Mexico

来源：

DRYING TECHNOLOGY | 2014年 / 32卷 / 12期

关键词：

Bioactive compounds; Capsaicinoids; Carotenoids; Chili peppers; Drying; CAPSICUM-ANNUUM L; RED-PEPPER; PHYSICOCHEMICAL PROPERTIES; ANTIOXIDANT ACTIVITIES; COLOR MEASUREMENT; ASCORBIC-ACID; SWEET-PEPPER; PAPRIKA; CAPSAICINOIDS; QUALITY;

D O I：

10.1080/07373937.2014.902381

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Chili pepper (Capsicum annuum L.) is one of the most popular fresh vegetables or ingredients (condiments) that provide natural flavor and color. Its color is provided by carotenoids and its flavor is provided by capsaicinoids, which are considered bioactive compounds due to their beneficial effect on health. Moreover, the chili pepper also contains other bioactive compounds, such as phenols and vitamin C. The main process for its preservation and marketing is drying, during which bioactive compounds can be degraded. This review describes the effect of drying on the bioactive compounds of chili peppers using conventional and unconventional technologies.

引用

页码：1486 / 1499

页数：14

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