The effect of a natural antioxidant on the stability of heat‐treated paprika | Zendy

Ladrón de Guevara Ricardo Gómez | Zendy; Bernabeu Rodolfo | Zendy; Picazo Marta Isabel | Zendy; González Manuel | Zendy; Varón Ramón | Zendy

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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.

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