Protective effect of cyclodextrins on the quality parameters of roast preserved pepper
Autor/es
Gabaldón, José Antonio; Serrano Martínez, Ana Agustina; Fortea Gorbe, María Isabel; Lucas Abellán, Carmen; López Miranda, Santiago; [et al.]Fecha
2016Disciplina/s
Ciencias de la AlimentaciónMateria/s
Total phenolicAntioxidant activity
Vitamin C
Roast preserved peppers
Cyclodextrins
Resumen
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 (...