Effect of adding natural antioxidants on colour stability of paprika

Abstract

We analysed the effect of adding rosemary and tocopherol extracts, two natural antioxidants, on the colour stability of paprika stored at different temperatures and degrees of relative humidity. Any possible synergistic effect of their joint use was also investigated. The experimental data concerning colour loss, as determined by the ASTA 20.1 method, fitted first-and second-order kinetics, which provided the rate constants of colour loss and half-lives of the samples. The first finding concerned the antagonistic effect between storage temperature and humidity. The antioxidants had a clear protective effect on colour stability in all the conditions assayed, the superior effect of one or the other depending on the storage temperature. A synergistic effect of both antioxidants at temperatures between 25 and 40°C was evident. The experimental data referring to colour loss for most of the storage conditions assayed fitted second-order kinetics best.

Kinetics of astaxanthin degradation and color changes of dried shrimp during storage

“…Degradation kinetics of both pigment and color has been found to follow first-order reaction kinetics as have been reported in several other cases (Goncalves et al, 2007;Koca et al, 2007;Ladron de Guevara et al, 2002;Ahmed et al, 2002;Avila and Silva, 1999;Wagner and Warthesen, 1995). The first-order kinetic model is represented as:…”

Heat and light colour stability of beverages coloured with a natural carotene emulsion: Effect of synthetic versus natural water soluble antioxidants

“…The addition of rosmarinic acid resulted in a three times longer time stability. Ladrón de Guevara et al (2002) concluded as well that addition of rosmarinic acid is beneficial to improve the general stability of paprika.…”

Behaviour of a new antioxidant active film versus oxidizable model compounds

“…Besides, consumers increasingly prefer to avoid synthetic additives in favour of those perceived as natural due to their higher safety and lower toxicity (Balaguer, Gallardo, Infante, Costa-Batllori, & Marzo, 2003;Frost & Sullivan, 2003). Throughout it, the search for antioxidants naturally occurring in plants as alternative to synthetic antioxidants is an interest field to researchers (Bera, Lahiri, & Nag, 2006;Cheah & Abu Hasim, 2000;Ladró n de Guevara et al, 2002). Among them, phenolic extracts from different vegetable products and aromatic plants traditionally used as spices, such as rosemary, are the most used in the food industry (Ibáñ ez et al, 2001;Murphy, Kerry, Buckley, & Gray, 1998).…”