Protective effect of cyclodextrins on the quality parameters of roast preserved pepper
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Autor/esGabaldón, José Antonio; Serrano Martínez, Ana; Fortea Gorbe, Mª Isabel; Lucas Abellán, Carmen; López Miranda, Santiago; [et al.]
Disciplina/sCiencias de la Alimentación
Materia/sTotal phenolic, antioxidant activity, vitamin C, roast preserved peppers, cyclodextrins
Total phenolics (TP), vitamin C, antioxidant activity and colour of preserved peppers were evaluated at 4, 25 and 50 C storage during 30-day intervals. Except for 4 C, TP decreased during storage at 25 C and 50 C, being softer for fortified samples with b-CDs. The protective effect was evident, since 50 C samples containing b-CDs exhibited lower TP loss (19%) than control samples (38%) for 5 months storage. A decrease in the vitamin C content was observed for both samples as time and temperature progressed. In samples stored at 50 C the protective effect of b-CD only was evident at the first month, since fortified samples showed lower vitamin C loss (10%) than control samples. The fortified samples with b-CDs exhibited lowest antioxidant activity loss (40%) during 90-day storage at 50 C, than control samples (64%). The colour changes were in line with those observed for total phenolics and at the end of study, the presence of 1% b-CDs delayed the darkening of samples at both (...