Changes in Carotenoids and Quality Parameters of Sweet Paprika (Capsicum annuum) After an Accelerated Heat Treatment
Belén Olga Ferrando, Nieves Baenas, María Jesús Periago · 2024
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Description
Belén Olga Ferrando, Nieves Baenas, and María Jesús Periago bake paprika to see how its prized pigments survive heat in a 2024 study. Paprika's color and antioxidant power live in its carotenoids, which drying and origin can shift. Samples from Peru and China endured eight hours at eighty degrees, an accelerated aging test.
Chinese paprika started with thirty percent more carotenoids, though the standard color index barely noticed. Heat destroyed seventy percent of the Peruvian pigments but only thirty percent of the Chinese, whose higher share of esterified forms protected them. Pigment loss tracked antioxidant loss in both. The authors argue producers should tailor drying and storage to origin, since the same spice name hides different thermal fragility.
Catalog record
| CREATOR | Belén Olga Ferrando, Nieves Baenas, María Jesús Periago |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 39 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |