Effect of Processing on Color, Rheology and Bioactive Compounds of Different Sweet Pepper Purees.
Antioxidant activity
FTIR
Power model
Rheology
Water activity
Journal
Plant foods for human nutrition (Dordrecht, Netherlands)
ISSN: 1573-9104
Titre abrégé: Plant Foods Hum Nutr
Pays: Netherlands
ID NLM: 8803554
Informations de publication
Date de publication:
Sep 2020
Sep 2020
Historique:
pubmed:
13
5
2020
medline:
28
7
2020
entrez:
13
5
2020
Statut:
ppublish
Résumé
Sweet pepper purees (red, yellow and green) were examined for FTIR (Fourier-transform infrared spectroscopy), chemical, bioactive, color and rheological parameters. FTIR technique was used to evaluate the functional groups. FTIR wave numbers are associated with the absorption bands that depicted the presence of several phytocompounds in the purees. Among the chemical parameters, water activity varied non-significantly whereas, total soluble sugars (TSS), sugars and pH increased after processing of the fruits into purees. The presence of bioactive compounds depends on the variety of sweet pepper. The red puree had significantly higher carotenoids, phenolics and antioxidant capacity followed by yellow and green pepper purees. The minimal change was observed in the color of purees during processing. The purees were subjected to different shear rate (1 to 50 s
Identifiants
pubmed: 32394018
doi: 10.1007/s11130-020-00824-0
pii: 10.1007/s11130-020-00824-0
doi:
Substances chimiques
Carotenoids
36-88-4
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
369-375Références
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