Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage

文献类型： 外文期刊

第一作者： Wang, Jun

作者： Wang, Jun;Zheng, Zhi-An;Gao, Zhen-Jiang;Xiao, Hong-Wei;Yang, Xu-Hai;Zhang, Qian;Mujumdar, Arun S.;Fang, Xiao-Ming

作者机构：

关键词： Blanching pretreatment; Red pepper; Storage; Red pigment; Antioxidant capacity; Degradation kinetics; Weibull model

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 259 卷

页码：

收录情况： SCI

摘要： Effect of high-humidity hot air impingement blanching on photochemical degradation kinetics (red pigments and ascorbic acid) and antioxidant capacity changes (2,2-diphenyl-1-picrylhydracyl, DPPH and total antioxidant capacity) of red pepper during 6-month storage at ambient temperature in dark was investigated. Ultrastructure of raw and blanched samples was also observed using a transmission electron microscope (TEM). Blanching followed by drying resulted in 63-85% and 33-59% reduction in red pigment and ascorbic acid content, respectively. The antioxidant capacity of samples was found to increase after drying. After 6-month storage, further breakdown of red pigment and ascorbic acid was observed. The red pigment degradation followed the first-order reaction kinetics; untreated samples displayed the most red pigment loss, while the Weibull model described well the ascorbic acid degradation kinetics. Ultrastructure observations explained why over-blanching can cause serious phytochemical degradation. The current findings indicate proper blanching pretreatment prevents phytochemicals degradation of dried pepper during storage.

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