Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.)
文摘
Comparative quantitative evaluation of HWB, MWB, IRB, and HHAIB was performed. Except HWB, the other blanching methods enhanced antioxidant activity of blanched peppers. MWB and IRB treatment yielded lower weight loss than HWB and HHAIB. Ultrastructure analysis verified the difference phytochemical contents among four treatments. All four blanching treatments accelerated the drying kinetics relative to unblanched peppers.