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CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.): OLEORESIN‐CELLULOSE SOLID MODEL
Year:
1978
Source of publication :
Journal of Food Science
Authors :
מנדל, חוה
;
.
קנר, יוסף
;
.
Volume :
43
Co-Authors:
KANNER, J., Div of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50-200, Israel
MENDEL, H., Div of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50-200, Israel
BUDOWSKI, P., Faculty of Agriculture, the Hebrew University of Jerusalem, P.O.B. 12, Rehovot, 76-100, Israel
Facilitators :
From page:
709
To page:
712
(
Total pages:
4
)
Abstract:
An oleoresin‐cellulose model was used for studying the interacting processes which influence carotene bleaching in powdered paprika. Special attention was given to the effects of water activity and the addition of aqueous pepper extracts, copper and ascorbic acid. The stability of carotenoids in the model system increased slightly with increasing water activity, but the effect of moisture become considerable when the system also included ascorbic acid and copper sulfate. When aw in powdered paprika exceeded 0.32, carotenoid bleaching proceeded in three stages. After an initial bleaching, there was a prolonged period of stability, after which oxidation resumed. The intermediate period of stability was absent in the dry product. Results obtained with the oleoresin‐cellulose model showed that the three‐stage carotenoid bleaching at high aw values was characteristic of the combined action of copper and ascorbic acid. It is concluded that these two materials, by becoming soluble at high water activities, play an important part in the stabilization of carotenoids in powdered paprika. Under conditions of high water activity, the prooxidant effect of a water‐soluble protein is overcome by the marked antioxidant action of the ascorbic acid‐copper system. However, in the dry product the decisive factor in carotenoid bleaching is the proteinous fraction which was previously shown to have peroxidase activity. Copyright © 1978, Wiley Blackwell. All rights reserved
Note:
Related Files :
עוד תגיות
תוכן קשור
More details
DOI :
10.1111/j.1365-2621.1978.tb02399.x
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
23532
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:00
Scientific Publication
CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.): OLEORESIN‐CELLULOSE SOLID MODEL
43
KANNER, J., Div of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50-200, Israel
MENDEL, H., Div of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50-200, Israel
BUDOWSKI, P., Faculty of Agriculture, the Hebrew University of Jerusalem, P.O.B. 12, Rehovot, 76-100, Israel
CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.): OLEORESIN‐CELLULOSE SOLID MODEL
An oleoresin‐cellulose model was used for studying the interacting processes which influence carotene bleaching in powdered paprika. Special attention was given to the effects of water activity and the addition of aqueous pepper extracts, copper and ascorbic acid. The stability of carotenoids in the model system increased slightly with increasing water activity, but the effect of moisture become considerable when the system also included ascorbic acid and copper sulfate. When aw in powdered paprika exceeded 0.32, carotenoid bleaching proceeded in three stages. After an initial bleaching, there was a prolonged period of stability, after which oxidation resumed. The intermediate period of stability was absent in the dry product. Results obtained with the oleoresin‐cellulose model showed that the three‐stage carotenoid bleaching at high aw values was characteristic of the combined action of copper and ascorbic acid. It is concluded that these two materials, by becoming soluble at high water activities, play an important part in the stabilization of carotenoids in powdered paprika. Under conditions of high water activity, the prooxidant effect of a water‐soluble protein is overcome by the marked antioxidant action of the ascorbic acid‐copper system. However, in the dry product the decisive factor in carotenoid bleaching is the proteinous fraction which was previously shown to have peroxidase activity. Copyright © 1978, Wiley Blackwell. All rights reserved
Scientific Publication
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