Physical and chemical properties of<i>Nam Prig Noom</i>, a Thai green-chili paste, following ultra-high pressure and thermal processes

Apichartsrangkoon, Arunee; Srisajjalertwaja, Siriwan; Chaikham, Pittaya; Hirun, Sathira

doi:10.1080/08957959.2013.765869

Cited by 15 publications

(12 citation statements)

References 29 publications

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“…One unit of POD activity was defined as an increase of 0.1 unit of absorbance per min (Unit/mL). Percentage of residual POD activities was also calculated based on the POD activity of untreated sample (100%) (Apichartsrangkoon et al, 2013).…”

Section: Activity Of Peroxidasementioning

confidence: 99%

Physical and biochemical qualities of pressurized and pasteurized longan<br>juices upon storage

Chaikhambr

Seesuriyachan

2014

Emir. J. Food Agric

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The physical and biochemical properties of pressurized longan juice at 500 MPa; 25°C for 30 min and pasteurized juice at 90°C for 2 min were investigated during storage at 4°C for 4 weeks. Color parameters indicated that although enzymatic degradation in pressurized longan juice was the primary cause of lower L parameter (lightness) during storage, its magnitude was apparently lesser than browning caused by Maillard reaction in pasteurized juices reflected by b* (yellowness) and BI (browning index) parameters. The results of residual enzymes showed that during storage, polyphenol-oxidase had greater rate of degradation and was more resistant to pressure than peroxidase. The bioactive components like ascorbic acid in pressurized juice exhibited higher reduction during storage than that of pasteurized juice. However, residual ascorbic acid in pressurized juice was still higher than that thermal treated juice throughout the storage period. The other bioactive components in pressurized juice were also gradually degraded during storage by 71%, 66%, 28% and 37%, while in pasteurized products substantially reduced by 60%, 69%, 23% and 35% for gallic acid, ellagic acid, total phenols and antioxidant activity (DPPH assay), respectively.

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Section: Activity Of Peroxidasementioning

confidence: 99%

Physical and biochemical qualities of pressurized and pasteurized longan<br>juices upon storage

Chaikhambr

Seesuriyachan

2014

Emir. J. Food Agric

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“…Upon baking at 210 °C for 20 min, around 76.3% capsaicinoids remained in the baked chili. The loss of capsaicinoids was due to an impact of heat dissociating the vanillylamide moiety from the branched fatty acid moiety at m/z 137 (APICHARTSRANGKOON et al, 2013). When the baked chili was incorporated in Nam Prig Nhum, these capsaicinoids would undergo further reduction by pasteurization or sterilization as well as by acidic and oxidative degradation during storage.…”

Section: Capsaicinoid Contentsmentioning

confidence: 99%

“…Jak Ka Pat) and shallot (Allium cepa var. Ascalonicum) were baked at 210 C for 20 min and 10 min, respectively, while garlic (Allium sativum L.) was blanched at 100 C for 50 s. All ingredients, 65% green chili, 10% shallot and 15% garlic, were peeled, minced, and blended with 10% fi sh sauce for 5-10 min (APICHARTSRANGKOON et al, 2013).…”

Section: Preparation Of Nam Prig Nhummentioning

confidence: 99%

“…Conventional processes for preserving this cuisine commonly apply either pasteurization or sterilization. Although these processes provide the desired safety and shelf-life extension, they can dramatically impair basic sensorial attributes including colour, fl avour, and texture of the products (APICHARTSRANGKOON et al, 2013). Therefore, a nonthermal technique such as ultra-high pressure could overcome this problem and provides an effi cient preservation to reach the consumer requirement.…”

mentioning

confidence: 99%

“…They consist of acid amides of vanillylamine and a C 8 -C 13 branchedchain fatty acid (KOBATA et al, 1999) and could be degraded upon processing and storage, resulting loss of pungent fl avour (APICHARTSRANGKOON et al, 2013). This study aimed to compare physicochemical qualities, particularly colour, pungent compounds, and enzyme activities, of pressurized (600 MPa/30 C/20 min), pasteurized (90 ºC/3 min), and sterilized (121 C/4 min) Nam Prig Nhum upon storage for eight weeks.…”

mentioning

confidence: 99%

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Storage stability of physical and biochemical parameters of pressurized and heat treatedNam Prig Nhum(Thai-green-chilli paste)

Chaikham¹,

Apichartsrangkoon²,

Srisajjalertwaja³

et al. 2015

Acta Alimentaria

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Alteration of physical and chemical qualities of pressurized and heat treated Nam Prig Nhum (Thai-green-chili paste) was thoroughly assessed upon storage for eight weeks. During storage, colour L, -a*, and b* parameters of pressurized Nam Prig Nhum displayed comparatively low changes. The enzyme activities of peroxidase, lipoxygenase, and polyphenol-oxidase nearly fell by half during storage. Peroxidase was the most resistant to pressure followed by lipoxygenase and polyphenol-oxidase. For pungent components, all capsaicinoids in Nam Prig Nhum underwent alteration by the thermal processes as well as by acidic and oxidative degradation during storage. However, higher amount of capsaicinoids were retained in pressurized than in heat treated products.

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Storage stability of aroma volatiles in ultra-high pressure and thermally treated Thai green-chili pastes (Nam Prig Nhum)

2014

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Physical and chemical properties ofNam Prig Noom, a Thai green-chili paste, following ultra-high pressure and thermal processes

Cited by 15 publications

References 29 publications

Physical and biochemical qualities of pressurized and pasteurized longan<br>juices upon storage

Physical and biochemical qualities of pressurized and pasteurized longan<br>juices upon storage

Storage stability of physical and biochemical parameters of pressurized and heat treatedNam Prig Nhum(Thai-green-chilli paste)

Storage stability of aroma volatiles in ultra-high pressure and thermally treated Thai green-chili pastes (Nam Prig Nhum)

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