文章基本信息

标题：Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (Capsicum annuum L.)
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作者：Carmen Téllez-Pérez ; Anaberta Cardador-Martínez ; Sabah Mounir 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2013
卷号：4
期号：3
页码：321-334
DOI：10.4236/fns.2013.43043
出版社：Scientific Research Publishing
摘要：Different food operations have been intensified through assisting them by instant controlled pressure drop DIC treatment. Such processes should be defined in order to preserve the main nutritional and sensorial contents of the raw material. The present paper is dedicated to study the evolution of the main bioactive compounds (total phenolics and flavonoids) and functional properties such as the antioxidant activity of processed samples in the case of Green “Poblano” Pepper (Capsicum annuum L.). Results issued from DIC-assisted hot air drying, and DIC-assisted freezing, allowed to identifying the impact of DIC studied operating parameters, which were the saturated steam pressure and the processing time, and the best DIC treatment correlated with the considered operation.
关键词：Instant Controlled Pressure Drop; Capsicum; Phenols; Flavonoids; Antioxidant Activity; Drying; Freezing