Studies on the carotenoid pigments of paprika (Capsicum annuum L.var Sz-20)

Biacs, P. Á.; Daood, Hussein G.; Pavisa, Anna; Hajdu, F.

doi:10.1021/jf00086a017

Cited by 108 publications

(75 citation statements)

References 6 publications

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“…Absorbances ranging between 410 to 510 nm were associated to carotenoids found in ground paprika and its oleoresins depending on the type of solvent used (HORNERO-MENDEZ; MINGUEZ-MOSQUERA, 2001;BIACS et al, 1989;RODRIGUEZ-HUEZO et al, 2004).…”

Section: Core Releasementioning

confidence: 99%

Microparticles obtained by complex coacervation: influence of the type of reticulation and the drying process on the release of the core material

Alvim¹,

Grosso²

2010

Ciênc. Tecnol. Aliment.

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Section: Core Releasementioning

confidence: 99%

Microparticles obtained by complex coacervation: influence of the type of reticulation and the drying process on the release of the core material

Alvim¹,

Grosso²

2010

Ciênc. Tecnol. Aliment.

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“…Paprika oil extract is gaining importance as an alternative to synthetic red colourants for food and pharmaceutical applications (Biacs et al 1989). Paprika is an extract of the fruits of the genus Capsicum.…”

Section: Introductionmentioning

confidence: 99%

Use of paprika oily extract as pre-extrusion colouring of rice extrudates: impact of processing and storage on colour stability

Gat

Ananthanarayan

2016

J Food Sci Technol

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Suitability of paprika oily extract as a pre-extrusion colouring of rice extrudate was evaluated as a function of extrusion parameters viz. moisture content, screw speed and die temperature. Most acceptable coloured rice extrudates in terms of colour and overall acceptability was achieved with addition of 3 % paprika oily extract and which is extruded at fixed conditions of 25 % feed moisture, 120°C barrel temperature and 100 rpm screw speed. During extrusion, retention of red colour of paprika oily extract added rice extrudates increased with an increase in feed moisture and screw speed while decreased with an increase in barrel temperature. Present study was also undertaken to check effect of addition of butylated hydroxytoluene (BHT) on colour stability of coloured rice extrudates. Coloured rice extrudates were packed in polyethylene, metallised polyethylene and vacuum packaging material and subjected to storage studies for 90 days at 25 and 50°C with 65 % relative humidity conditions. Retention of red colour (a*) of paprika oily extract added rice extrudates follows first order kinetics, showing a faster rate of degradation with half-life of 48 days when packed in metalized polyethylene and stored at higher temperature conditions.

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“…In the fruits of paprika during ripening, free carotenoids esterification with fatty acids occurs (Biacs, Daood, Pavisa, & Hajdu, 1989;Goda et al, 1996;Mı´nguez-Mosquera & Hornero-Me´ndez, 1994;Philip & Chen, 1988), and as a result, carotenoids can be found as free, partially (mono-) and completely (diesters) esterified, with the latter category being predominant (Levy et al, 1995). The pigment content in paprika fruits is dependent on the variety, degree of ripeness, time of harvest, growing and storage conditions (Deli, Matus, & Toth, 1996;Deli, Molna´r, Matus, & To´th, 2001b).…”

Section: Introductionmentioning

confidence: 99%

Pigment content and fatty acid composition of paprika oleoresins obtained by conventional and supercritical carbon dioxide extraction

Tepić

Zeković

Kravić

et al. 2009

CyTA - Journal of Food

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Studies on the carotenoid pigments of paprika (Capsicum annuum L.var Sz-20)

Abstract: 1980. Mosihuzzaman, M.; Fazlul Hoque, M.; Chowdhury, T. A.; Theander, 0.; Lundgren, L. N.

Cited by 108 publications

References 6 publications

Microparticles obtained by complex coacervation: influence of the type of reticulation and the drying process on the release of the core material

Microparticles obtained by complex coacervation: influence of the type of reticulation and the drying process on the release of the core material

Use of paprika oily extract as pre-extrusion colouring of rice extrudates: impact of processing and storage on colour stability

Pigment content and fatty acid composition of paprika oleoresins obtained by conventional and supercritical carbon dioxide extraction

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