Storage Stability of Carotenoids in Paprika from Conventional, Organic and Frost-Damaged Spice Red Peppers as Influenced by Illumination and Antioxidant Supplementation

Abstract

Response of natural colorants in paprika from conventional, organic and frostdamaged spice peppers to illumination of 2,000, 4,000 and 6,000 lux was studied. The impact of antioxidant supplementation on color retention in such products was also aimed. During 12 months of storage in the dark, the paprika from conventional, organic and frost-damaged peppers lost 60.2, 99.7 and 79.3 ASTA units, respectively. The tocopherol supplementation retarded carotenoid degradation by 28, 32 and 40% in paprika from conventional, organic and frost-damaged peppers, respectively, when stored in the dark. The color retained after 1 month of storage with 2,000 lux illumination was 1.14, 1.33 and 1.56 times higher in supplemented than in nonsupplemented paprika from conventional, organic and frostdamaged peppers, respectively. The magnitude of prevention by antioxidant supplementation increased to 48, 47 and 56%, respectively, when the paprika samples were stored under 6,000 lux illumination. The kinetics study on the effect of fluorescent light on ASTA color loss estimated the apparent zero-order reaction, rate constants and predicted half-life times. PRACTICAL APPLICATIONSSpice paprika is widely used as a source of intensive natural colorants including bioactive compounds that make the product of nutritional importance too. So, it is of special interest from the production, processing and marketing points of view to minimize the loss of carotenoids during storage at ambient conditions. Supplementation with additional antioxidants can increase, to a high extent, the stability of carotenoids toward light-induced degradation and, thereby, can assist in keeping the high quality of stored spice paprika in the markets. Also, improving the storage stability of colorants in organic and frost-damaged paprika is of great economic benefit for producers and technologist.

Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors

“…Manzocco et al (2012) They presented a model which integrated the effect of both accelerating factors. Similar studies to these already mentioned have been applied to honey (Boonchiangma, Chanthai, Srijaranai, & Srijaranai, 2011), jujube fruit (Jiang, Zheng, & Lu, 2014) and paprika (Koncsek, Kruppai, Helyes, Bori, & Daood, 2016). In all these publications the degradation of color or other factors over storage time due to different illumination conditions were measured chemically or physically, but not by sensory analysis.…”

Capsicum annuum(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review

“…A powder of spice red pepper, a type of organic paprika, exhibited low stability of colorants during storage in dark conditions, and under illumination; however, supplementation with tocopherol retarded degradation of carotenoids and color of these samples when stored in dark (Koncsek, Kruppai, Helyes, Bori, & Daood, 2016). Howard et al (2000) reported that vitamin E in the pericarp tissue of 32 pepper accessions studied, αand β-tocopherols varied between the accessions but αtocopherol was always the predominant form; and provitamin A levels ranged from traces to 18.52 mg/100 g fresh weight (Baenas, Belović, Ilic, Moreno, & García-Viguera, 2019;Bortolin et al, 2016).…”

“…A powder of spice red pepper, a type of organic paprika, exhibited low stability of colorants during storage in dark conditions, and under illumination; however, supplementation with tocopherol retarded degradation of carotenoids and color of these samples when stored in dark (Koncsek, Kruppai, Helyes, Bori, & Daood, 2016).…”

Evaluation of the oxidative stability of Chipotle chili (<em>Capsicum annuum</em> L.) oleoresins in avocado oil

“…However, differences in the carotenoid degradation between both oleoresins were not statistically significant (P=0.570). The total carotenoid degradation is a big quality problem in paprika and chili powder because it is strongly related with color loss; the addition of other antioxidant molecules (such as tocopherols or BHT) is recommended (Koncsek et al, 2016). Moreover, in avocado oil the natural presence of tocopherols acts as a natural antioxidant (Berasategui et al, 2012).…”