Natural Antioxidants for Preventing Color Loss in Stored Paprika

Abstract

Oxidative carotenoid degradation causes paprika color loss during storage. Ethoxyquin, a synthetic antioxidant, is used in the spice industry to prevent carotenoid loss during postharvest handling. However, ethoxyquin treated paprika is unacceptable for some markets and consumers. Naturally derived antioxidants, i.e., rosemary extracts, ascorbic acid, ␦-tocopherol, and mixed tocopherols were tested as color protectants in two paprika cultivars. Extractable color, surface color and carotenoid concentrations were determined before storage and then monthly. After 4 mo storage at ambient temperature, the control treatment lost 63% of the initial extractable color, the ␦-tocopherol treated samples lost 32%, and the ethoxyquin lost 6% color.

Quality characteristics of dehydrated egg yolk paneer and changes during storage

“…Wenzel et al (2010) reported, after the 6 months of storage, the contents of carotenoids in the egg yolk powder were significantly lower. Similar observations were made by Tavarini et al (2007) (Pesek and Wilson 1986), degree of exposure to light (Kim et al 2002) and interaction of ingredients (Osuna-Garcia et al 1997). There was no definite trend changes in Hunter L, a and b values during storage of fried egg yolk cubes (Modi et al 2008).…”

Eggs chips prepared by using different millet flours as binders and changes in product quality during storage

“…Air or nitrogen packing had marginal (P P 0.05) effect on changes in Hunter colour values. Method of processing (Pesek & Wilson, 1986) degree of exposure to light (Kim, Park, & Hwang, 2002) and interaction of ingredients (Osuna-Garcia, Wall, & Waddell, 1997) affect the changes in visual colour (reflectance) of the product. In the present investigation, despite changes in instrumental chromatic attributes (L, a and b values), the visual colour appearance of the chips was quite acceptable even after storage for 4 months at ambient temperature of 27 ± 2°C.…”

Retinal production from β-carotene by β-carotene 15,15′-dioxygenase from an unculturable marine bacterium

“…This is the most likely cause of the observed enzyme instability. Moreover, carotenoids and retinoids decompose over time in the reaction because they are unstable compounds (Osuna-Garcia et al 1997;Han et al 2003). As a control, the concentration of bcarotene was monitored in the absence of enzyme.…”