Analysis of changes in nutritional compounds of dried yellow chili after different processing treatments

文献类型： 外文期刊

第一作者： Zhang, Ruihao

作者： Zhang, Ruihao;Lv, Junheng;Li, Pingping;Zhou, Huidan;Wu, Rui;Li, Mengjuan;Cheng, Hong;Zhang, Hong;Deng, Minghua;Mo, Yunrong;Deng, Minghua;Zhang, Ruihao;Gui, Min;Wen, Jinfen

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关键词： Dried yellow chili; Drying; Storage; Capsaicinoid; Carotenoid; Nutritional compounds

期刊名称：SCIENTIFIC REPORTS （ 影响因子：3.9； 五年影响因子：4.3 ）

ISSN： 2045-2322

年卷期： 2024 年 14 卷 1 期

页码：

收录情况： SCI

摘要： Dried yellow chili is highly appreciated by consumers due to its excellent quality and flavor. The quality of products is determined by the drying and storage methods. In this study, dried yellow chilis were processed by natural air drying and hot air drying methods and then stored under three conditions: ambient temperature, ambient temperature with light avoidance, and at 10 degrees C with light avoidance for 12 months. The changes in the bioactive compounds during this period were analyzed attempting to reveal correlations between the different treatments and these compounds, with the aim of providing references for maintaining the bioactive compounds of pepper products. The results showed that samples treated with hot air had higher levels of fatty acids, resulting in a more pronounced flavor. During storage, samples stored at 10 degrees C with light avoidance were more effective in preserving soluble solids, total protein content, total phenols, capsaicinoids and most fatty acids.

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