Carotenoid loss in dried red pepper products

DONG SUN LEE, SYUNG K. CHUNG, Kit Yam

Research output: Contribution to journalArticle

28 Scopus citations

Abstract

The carotenoid loss in dried red peppers, whole, and as coarse and fine powders, with and without seeds, was studied under various water activities, storage temperatures, and packaging atmospheres. Carotenoid loss of red pepper is affected by water activity, package atmosphere, storage temperature, and treatment of pepper. Nitrogen flushing or high water activity can increase carotenoid retention. To maintain good colour quality, both high carotenoid retention and low browning, red peppers should be stored in the form of coarse powder with seeds, at water activity below 0.3, and in a nitrogen atmosphere.

Original languageEnglish (US)
Pages (from-to)179-185
Number of pages7
JournalInternational Journal of Food Science & Technology
Volume27
Issue number2
DOIs
StatePublished - Jan 1 1992
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

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