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.

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

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

Afiliação

Wang J; College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
Yang XH; College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832001, China.
Mujumdar AS; Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec H9 X3V9, Canada.
Fang XM; Bee Research Institute of Chinese Academy of Agricultural Sciences, Beijing 100093, China.
Zhang Q; College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832001, China.
Zheng ZA; College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
Gao ZJ; College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
Xiao HW; College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China. Electronic address: https://www.researchgate.net/profile/Hong_Wei_Xiao5.

Food Chem ; 259: 65-72, 2018 Sep 01.

Article em En | MEDLINE | ID: mdl-29680063

Assuntos

Antioxidantes/análise; Ácido Ascórbico/química; Capsicum/química; Armazenamento de Alimentos/métodos; Pigmentos Biológicos/química; Antioxidantes/metabolismo; Ácido Ascórbico/análise; Capsicum/ultraestrutura; Dessecação; Umidade; Cinética; Microscopia Eletrônica de Transmissão; Pigmentos Biológicos/análise

Palavras-chave

5-Hydroxymethylfurfural (PubChem CID: 237332); ABTS (diammonium salt) (PubChem CID: 5360881); Antioxidant capacity; Ascorbic acid (PubChem CID: 54670067); Blanching pretreatment; Capsaicin (PubChem CID: 1548943); Capsanthin (PubChem CID: 5281228); Capsorubin (PubChem CID: 5281229); DPPH free radical (PubChem CID: 2735032); Degradation kinetics; Paprika (PubChem CID: 11980947); Red pepper; Red pigment; Storage; Weibull model; Zeaxanthin (PubChem CID: 5280899); ß-Cryptoxanthin (PubChem CID: 5281235)

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pigmentos Biológicos / Ácido Ascórbico / Capsicum / Armazenamento de Alimentos / Antioxidantes Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2018 Tipo de documento: Article

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