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Insights Into the Stability of Carotenoids and Capsaicinoids in Water-based or Oil-based Chili Systems at Different Processing Treatments by Zhang, Rui; Chen, Guangjing; Yang, Bing; Wu, Yun; Du, Muying; Kan, Jianquan is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Insights Into the Stability of Carotenoids and Capsaicinoids in Water-based or Oil-based Chili Systems at Different Processing Treatments about?
Ultrasonication, microwave, heat, and light treatments, as well as storage conditions, were investigated for their effects on the stability of carotenoids and capsaicinoids in water/oil chili systems. The stability of carotenoids and capsaicinoids were found to vary in response to different processing treatments. Carotenoid and capsaicinoid contents in chili juice (CJ, water system) were increased by low-power ultrasonic and microwave treatments, but decreased by high-power treatments. The thermal stability of carotenoids and capsaicinoids in hot pot bottom (HPB, oil system) were superior to those in CJ. Moreover, ultraviolet light significantly reduced the contents of carotenoids and capsaicinoids in both CJ and HPB. It was also demonstrated that low temperature conditions (4 °C) significantly delayed the degradation of carotenoids and capsaicinoids in chili-based food. In conclusion, our findings suggest that the stability of carotenoids and capsaicinoids can be tuned using different processing and storage techniques appropriate to different systems.
Who reads Insights Into the Stability of Carotenoids and Capsaicinoids in Water-based or Oil-based Chili Systems at Different Processing Treatments?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Zhang, Rui; Chen, Guangjing; Yang, Bing; Wu, Yun; Du, Muying; Kan, Jianquan
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2020
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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