A novel approach for color degradation kinetics of paprika as a function of water activity

Topuz, Ayhan

doi:10.1016/j.lwt.2007.10.004

Cited by 50 publications

(27 citation statements)

References 39 publications

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“…Carotenoid loss during storage is more for paprika than red pepper and illumination enhances the loss in both samples. Topuz (2008) reported that the color degradation of paprika follows a first order kinetics with higher rates at enhanced temperature and water activity during storage. Topuz and Ozdemir (2003) have shown that 10 months storage at ambient temperature results in 42.1 % reduction in capsanthin content in paprika.…”

Section: Stability Of Red Pepper Carotenoidsmentioning

confidence: 99%

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

et al. 2014

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Carotenoids are increasingly drawing the attention of researchers as a major natural food color due to their inherent nutritional characteristics and the implicated possible role in prevention and protection against degenerative diseases. In this report, we review the role of red pepper as a source for natural carotenoids. The composition of the carotenoids in red pepper and the application of different methodologies for their analysis were discussed in this report. The stability of red pepper carotenoids during post-harvest processing and storage is also reviewed. This review highlights the potential of red pepper carotenoids as a source of natural food colors and also discusses the need for a standardized approach for the analysis and reporting of composition of carotenoids in plant products and designing model systems for stability studies.

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Section: Stability Of Red Pepper Carotenoidsmentioning

confidence: 99%

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

et al. 2014

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“…; Chutintrasri and Noomhorm ; Antelo et al . ; Topuz ). No information is available about color change kinetics of mango air drying.…”

Section: Introductionmentioning

confidence: 99%

Color Change Kinetics of Mango at Different Maturity Stages during Air Drying

Corzo

Álvarez

2012

Journal of Food Processing and Preservation

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The objective of the present study was to evaluate color changes for the purpose of gathering data of kinetic parameters (rate constant [k] and activation energy [E a]) of color change in mango slices at different maturity stages during air drying using Hunter color parameter values. Samples of green, half‐ripe and ripe stages were dried at air velocities of 1.76, 1.80 and 1.91 m/s and temperatures of 50, 60, 70 and 80C. Colors (total color difference [ΔE], chroma [C] and hue [h]) in slices were monitored at 20 min intervals for 240 min. The changes in ΔE value followed the zero‐order kinetics, while C and h values followed the first‐order kinetics. Analysis of variance showed that the rate constants (k) for ΔE, C and h differ significantly (P < 0.05) with maturity stage, air temperature, air velocity and their interactions. Dependence of k on temperature followed an Arrhenius relationship, regardless of maturity stage and air velocity. Rate constant as a function of air temperature and velocity was found. Practical Applications To obtain a better understanding of the industrial process applications, it is important to model and quantify the kinetics and process yield. This work was intended to provide models that allow describing the effects of air temperature and velocity on color change kinetics of mango slices at different maturity stages during air drying.

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“…Bu sonuçlara göre, yüzey renk değeri yönünden geleneksel isot verilerinin önceki çalışma sonuçlarıyla paralellik gösterdiği, ancak fabrikasyon isodun yüzey renk değerlerinin bu çalışma verilerine göre daha düşük olduğu belirlenmiştir. (Rico ve ark., 2010;Valezguez ve ark., 2014 Yapılan çalışmalar, kurutulmuş biberde yüzey renk değerlerinin sıcaklık ve su aktivitesinden etkilendiği (Topuz, 2008); yüksek sıcaklığın daha koyu bir renk ve daha az kırmızılık ve sarılığa bağlı renk bozulmasını tetiklediği belirtilmektedir (Rico ve ark., 2010). Fabrikasyon biberinin L* parametresinin daha küçük olmasına bağlı olarak daha siyah bir renk yansıtması bu biberin daha fazla oranda koyu renkli bileşiklerin içermesinin bir sonucu olarak değerlendirilmektedir.…”

Section: Yüzey Renkunclassified

Geleneksel ve Fabrikasyon Yöntemiyle Üretilen İsot Baharatlarının Bazı Fizikokimyasal ve Renk Özelliklerinin Belirlenmesi

Korkmaz¹,

Aydoğdu²,

MUTLU³

et al. 2016

Harran Tarım Ve Gıda Bilimleri Dergisi

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ÖzBu çalışmada, geleneksel ve fabrikasyon metotlarla üretilen isot baharatlarının kalite özelliklerini belirleyen bazı fizikokimyasal ve renk özellikleri belirlenmiştir. Bu amaçla, rutubet oranı, su aktivitesi, pH değeri, titrasyon asitliği, toplam karotenoid içeriği, ekstrakte edilebilir renk (ASTA, k/s), esmerleşme indeksi ve yüzey renk parametreleri ölçülmüştür. Geleneksel ve Fabrikasyon isotların rutubet, pH, titrasyon asitliği ve h o değerlerinin aynı olduğu saptanmıştır. Buna karşın, fabrikasyon isotun su aktivitesi ve esmerleşme indeksinin daha yüksek olduğu tespit edilmiştir. Geleneksel isot toplam karotenoid miktarı, ASTA değeri, k/s oranı ve yüzey renk değerlerinin de daha yüksek olduğu saptanmıştır. Çalışma sonuçları geleneksel isotun daha iyi bir renk kalitesine sahip olduğunu göstermiştir. Anahtar kelimeler: Capsicum annuum, Urfa biberi, İsot baharatı, Renk kalitesi, Üretim yöntemi Determination of Some Physicochemical and Color Properties of Traditional and Industrial İsot AbstractIn this work, some physicochemical and color properties of traditional and industrial isot spices were determined. For this purpose, moisture content, water activity, pH, titratable acidity, total carotenoid, extractable color (ASTA, k/s), browning index and surface color were measured. Among these features, the moisture, pH, titratable acidity and h o values of both isot spices were found as alike. However, water activity and browning index of traditional isot were lesser while total carotenoid, ASTA, r/s ratio and surface color values of this spice were higher. The results of this study show that the traditional isot has a better quality of color than the industrial isot

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A novel approach for color degradation kinetics of paprika as a function of water activity

Cited by 50 publications

References 39 publications

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

Color Change Kinetics of Mango at Different Maturity Stages during Air Drying

Geleneksel ve Fabrikasyon Yöntemiyle Üretilen İsot Baharatlarının Bazı Fizikokimyasal ve Renk Özelliklerinin Belirlenmesi

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