Premium
The effect of a natural antioxidant on the stability of heat‐treated paprika
Author(s) -
Ladrón de Guevara Ricardo Gómez,
Bernabeu Rodolfo,
Picazo Marta Isabel,
González Manuel,
Varón Ramón
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.01034.x
Subject(s) - pepper , chemistry , food science , heat stability , antioxidant , relative humidity , horticulture , humidity , biology , materials science , biochemistry , composite material , physics , thermodynamics
Summary The colour loss occurring in a paprika made from the dehydrated fruits of pepper, Capsicum annuum L. var. Ocal (control), was compared with the colour lost by a similar paprika submitted to an industrial sanitation process involving water vapour. The heat treatment resulted in a considerable greater loss of colour when the paprika was stored at 25 °C in different relative humidities (0, 23, 57 and 75%) compared with the control paprika. The study also analysed the effect of adding a natural antioxidant (rosemary extract at 1%) to the heat‐treated product. In this case, colour stability increased significantly in all the conditions assayed; the lower the humidity, the greater the increase in stability.