Evolution and modeling of colour changes of red pepper (Capsicum annuum L.) during hot air drying

Yang, Xuhai; Deng, Li‐Zhen; Mujumdar, Arun S.; Xiao, Hong‐Wei; Zhang, Qian; Kan, Za

doi:10.1016/j.jfoodeng.2018.03.013

Cited by 90 publications

(57 citation statements)

References 41 publications

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“…Interestingly, the average retentions of L *, a *, and b * values are 83.7%, 67.3%, and 88.3%, respectively: these values are clearly higher than those found by Yang et al () who report average retentions of respectively 69.5%, 51.5%, and 39.5%, with the highest loss for yellowness, using drying temperatures of 60–80°C. This difference is due to the lower drying temperatures used in the present work, which allowed also the higher retention of yellowness ( b *).…”

Section: Resultscontrasting

confidence: 54%

“…It is acknowledged that browning is due to the production of Maillard compounds from the heating of reducing sugars and aminoacids. Previous results(Toontom et al, 2012;Vega-Galvez et al, 2009) confirm the present data, with some variation probably due to the sampling procedure: in the present work, color was indeed measured on the ground powders, and not on pepper slices like in the cited papers.Interestingly, the average retentions of L*, a*, and b* values are 83.7%, 67.3%, and 88.3%, respectively: these values are clearly higher than those found byYang et al (2018) who report average retentions of respectively 69.5%, 51.5%, and 39.5%, with the highest loss for yellowness, using drying temperatures of 60-80°C. This difference is due to the lower drying temperatures used in the present work, which allowed also the higher retention of yellowness (b*).…”

contrasting

confidence: 56%

“…In this context, the choice of drying temperature is essential for the final quality of the produce. Recent works aimed at obtaining dried products with relatively low drying temperatures, around 50–60°C (Wang et al, ), instead of ordinary temperature around 70–80°C, used in order to shorten the drying time (Yang et al, ). Pretreatments such as pulsed electric fields (Won et al, ) have shown to be effective in reducing the drying times, even at lower temperatures (45°C).…”

Section: Introductionmentioning

confidence: 99%

“…The drying process has been studied in depth and many authors proposed mathematical models for its representation (Vega, Fito, Andrés, & Lemus, 2007;Vega-Galvez et al, 2009;Yang et al, 2018).…”

mentioning

confidence: 99%

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Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Bianchi¹,

Scalzo²

2018

J Food Biochem

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The aim of this study was to investigate how the use of increasing hot air drying temperature affects the phytochemical content and the volatile profile of hot pepper spice. A comprehensive characterization of spice from Italian varieties dried at different temperatures (50, 57, and 64°C) was performed, including general quality indexes, phytochemicals, functional properties, and volatile profile. In dried peppers capsaicinoids were completely retained; a remarkable loss of ascorbic acid was observed, while carotenoids amount decreased of about 39%. The retention of tocopherols was higher at 50 and 57°C. The Folin Ciocalteu index showed a steep decrease after drying, but the opposite trend was observed when it was measured using a correction factor to exclude the ascorbate contribution. The volatile profile changed with the increase in drying temperature, due to the production of Strecker aldehydes, methional, and tetramethylpyrazine, and a reduction in esters, terpenoids, and 2‐isobutyl‐3‐methoxypyrazine. Practical applications Among the processing methods used to produce spice, hot air drying is still the most common. Standard industrial drying process is carried out with air temperatures usually above 70°C, but, in order to enhance the product quality, the processing parameters should be carefully chosen. The appropriate use of lower drying temperatures may increase the retention of phytonutrients and the sensory properties, both aspects which meet the consumers’ expectations. The characterization of spice should be both related to the taste components and to the amounts of phytonutrients and vitamins, very high in hot peppers. The comprehensive results of this study suggest that a better preservation of quality characteristics could be achieved using temperatures under 60°C.

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Section: Resultscontrasting

confidence: 54%

contrasting

confidence: 56%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Bianchi¹,

Scalzo²

2018

J Food Biochem

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“…There are also many studies available on color change kinetics of food during storage and thermal processing, and the color change kinetics during a thermal process have been shown to follow the first‐order, zero‐order models. (Ahmed, Alsalman, & Almusallam, ; Ahmed, Shivhare, & Gsv, ; Demiray, Tulek, & Yilmaz, ; Wang et al, ; Xiao, Bai, et al, ; Xiao, Law, et al, ; Yang et al, ).…”

Section: Methodsmentioning

confidence: 99%

Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments

Huang

Zhou

et al. 2019

J Food Process Engineering

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Blanching is a feasible and effective method widely applied to prevent greening in garlic puree. However, this processing may cause the physical and chemical changes in garlic puree. Therefore, an investigation was carried out to systematically explore the effects of hot water blanching on enzyme inactivation (alliinase and γ‐glutamyl transpeptidase, GGT), discoloration, allicin degradation, and antioxidant capacity of garlic puree. The results showed that the inactivation of alliinase and GGT was strongly dependent on blanching temperature and time. Garlic puree turned into white when blanched at 80°C for 5 min or at 90°C for 4 min, with a* value of −3.24 ± 0.11, −2.80 ± 0.43, respectively. The inactivation kinetics of alliinase and GGT followed a first‐order reaction, as well as the kinetic of green discoloration. However, allicin content was dropped by 71, 80, and 85% after blanching for 5 min at 70, 80, and 90°C, respectively. A decline in the antioxidant capacity of garlic treated by blanching was also observed. The current findings indicated that blanching could contribute to inhabit garlic greening but had negative effects on the nutritional ingredients of garlic puree. Practical applications Garlic is prone to greening when processed into garlic puree, garlic juice and other products. The occurrence of greening seriously hindered the further processing of garlic. Blanching is an effective and feasible method to prevent greening in garlic puree. In this study, the effects of blanching on enzyme inactivation, color changes, allicin degradation and antioxidant capacity of garlic puree were studied. This study provides a theoretical basis for the deep processing of garlic.

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Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study

Bahriye,

Dadashi,

Dehghannya

et al. 2023

Food Science & Nutrition

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With high medicinal and nutritional value, red beetroot powder is utilized as a natural pigment and functional additive in various food industries. In this investigation, red beetroot powder was produced using foam‐mat drying, and the effect of drying temperature on quality attributes was evaluated. Computer simulation was also performed to assess the impact of temperature on uniformity of moisture loss and temperature during drying. Temperature variations did not exert a significant impact on water solubility and total color difference of the powders. Images obtained from field emission scanning electron microscopy illustrated that with increasing temperature, wrinkling, cracking, and roughness of the powder particles reduced because of the formation of smooth and hard crusts on the particles' surface. Predicted moisture content values were in good agreement with measured data. The results of this study could be used to optimize foam‐mat drying of red beetroot to produce functional powders with suitable physicochemical and microstructural characteristics.

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Evolution and modeling of colour changes of red pepper (Capsicum annuum L.) during hot air drying

Cited by 90 publications

References 41 publications

Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments

Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study

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