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.)

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• 作者：Jun Wang^a ; Xu-Hai Yang^b ; A.S. Mujumdar^c ; Dong Wang^d ; Jin-Hong Zhao^e ; Xiao-Ming Fang^f ; Qian Zhang^b ; ^{Zhangqian_shihezi@163.com} ; Long Xie^a ; Zhen-Jiang Gao^a ; Hong-Wei Xiao^a ; ^{xhwcaugxy@163.com} ;
• 关键词：Red bell pepper ; Thermal blanching ; Ultrastructure ; Enzyme activity ; Antioxidant capacity
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：337-347
• 全文大小：1968 K
• 卷排序：77

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.