Effects of moisture content and packaging on color stability of red pepper (Capsicum annuum L.) powder

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-06-18 DOI:10.1007/s10068-024-01604-1

Seok-In Hong, Hyun-Hee Lee, Jong-Whan Rhim

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Abstract

The color stability and quality changes of red pepper powder of various initial moisture content (7%, 10%, and 13%) and packaged with different materials, low-density polyethylene (LDPE) and nylon layered polyethylene (Ny/PE) film pouches or plastic and glass bottles, were compared during storage at 20 °C for 126 days. In the 7% moisture content sample packaged in LDPE film and plastic bottles, the L* and b*-values increased from 48.2 ± 0.7 and 15.4 ± 1.1 to 65.2–65.9 and 29.5–30.3, respectively, while the a*-value decreased from 26.1 ± 0.7 to 14.2–15.9, indicating a noticeable color change from red to orange. However, the decrease in the capsaicinoid and free sugar content of red pepper powder over time was found to have no significant correlation with moisture content and packaging type. As a result, the color change during the long-term storage of red pepper powder was greatly influenced by the initial moisture content and gas permeability of the packaging material.

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水分含量和包装对红辣椒（Capsicum annuum L.）粉颜色稳定性的影响

比较了不同初始含水量（7%、10% 和 13%）、使用不同材料（低密度聚乙烯（LDPE）和尼龙分层聚乙烯（Ny/PE）薄膜袋或塑料瓶和玻璃瓶）包装的红辣椒粉在 20 °C 下储存 126 天期间的颜色稳定性和质量变化。在用 LDPE 薄膜和塑料瓶包装的含水量为 7% 的样品中，L* 值和 b* 值分别从 48.2 ± 0.7 和 15.4 ± 1.1 增加到 65.2-65.9 和 29.5-30.3，而 a* 值则从 26.1 ± 0.7 下降到 14.2-15.9，表明颜色明显从红色变为橙色。不过，随着时间的推移，红椒粉中辣椒素和游离糖含量的下降与水分含量和包装类型没有明显的相关性。因此，红辣椒粉在长期储存过程中的颜色变化在很大程度上受初始含水量和包装材料透气性的影响。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.