WATER AND PHYTOCHEMICALS DYNAMIC DURING DRYING OF RED HABANERO CHILI PEPPER (Capsicum chinense) SLICES

被引：6
作者：
Olguin-Rojas, J. A. [1 ,2 ]
Vazquez-Leon, L. A. [1 ,2 ]
Salgado-Cervantes, M. A. [1 ]
Fernandez Barbero, G. [2 ]
Diaz-Pacheco, A. [1 ]
Garcia-Alvarado, M. A. [1 ]
Rodriguez-Jimenes, G. C. [1 ]
机构：
[1] Tecnol Nacl Mexico, IT Veracruz, Unidad Invest & Desarrollo Alimentos UNIDA, MA Quevedo 2779, Veracruz 91860, Ver, Mexico
[2] Univ Cadiz, Fac Sci, Dept Analyt Chem, Agrifood Campus Int Excellence CeiA3,IVAGRO, POB 40, Cadiz 11510, Spain
来源：
REVISTA MEXICANA DE INGENIERIA QUIMICA | 2019年 / 18卷 / 03期
关键词：
capsaicin; Capsicum chinense; carotenoids; convective drying; effective diffusivity; phytochemicals; ULTRASOUND-ASSISTED EXTRACTION; BELL-PEPPER; CAPSAICINOIDS; KINETICS; FRUITS; QUANTIFICATION; EQUATIONS; COLOR; L;
D O I：
10.24275/uam/izt/dcbi/revmexingquim/2019v18n3/Olguin
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Habanero pepper (Capsicum chinense) is a source of phytochemicals or bioactive compounds that have shown benefits in human health. For phytochemicals extraction process, a prior drying is required. Therefore, the aim of this study was to evaluate the effect of drying temperature (30, 50 and 70 degrees C) on total capsaicinoids and total carotenoids, and the coefficients of water diffusivity during drying of sliced red habanero pepper. The results show that the bioactive compounds, present a major stability at high temperature (70 degrees C), the effective diffusivity increased with drying temperature and the activation energy of the process was calculated to 39.575 kJ mol(-1) K-1. Several theoretical aspects of average water diffusivity are discussed.
引用
收藏
页码：851 / 864
页数：14
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