Effect of pulsed light on enzyme inactivation, colour, firmness, surface morphology, and bioactive compounds in fresh and dried whole red chilies (Capsicum annuum var. longum)

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-10-11 DOI:10.1016/j.fbp.2024.10.005

Kosana Pravallika, Snehasis Chakraborty

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引用次数: 0

Abstract

The effect of pulsed light on enzymatic activity and biochemical stability of red chillies was investigated. Balancing and reducing the a_w and moisture content to 0.6 a_w and 0.35 a_w is crucial to attain biochemical stability. Upon drying at 60 °C/5 h + 40 °C/2 h and 70 °C/11 h + 55 °C/4 h + 40 °C/2 h the enzymes inactivated to more than 30 %, respectively. Hence, to completely inactivate the enzymes, a technology has been introduced i.e., pulsed light treatment (PLT), which employed 0.53–2.59 J·cm⁻². The stability of red chillies was evaluated based on the quality attributes such as enzyme activity, total phenolics, flavonoids, antioxidant capacity, ascorbic acid, capsiacinoids, and carotenoids. After treatment at fluence of 2.59 J·cm⁻², there was >90 % inactivation of PPO and POD. Based on kinetic modelling, it is showed PLT better preserved the colour, texture, morphology, and bioactive compounds in 0.6 and 0.35 a_w than 0.85 a_w red chillies. Morphological studies determined the changes in red chillies after PLT. FTIR and GCMS analysis revealed the structural and compositional changes occurring after PLT. Therefore, drying combined with PL can be a potential alternative method to blanching along with maximizing the availability of bioactives.

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脉冲光对新鲜和干红辣椒（Capsicum annuum var. longum）中酶失活、颜色、硬度、表面形态和生物活性化合物的影响

研究了脉冲光对红辣椒酶活性和生化稳定性的影响。要达到生化稳定性，关键是要平衡并将 aw 和水分含量降低到 0.6 aw 和 0.35 aw。在 60 °C/5 h + 40 °C/2 h 和 70 °C/11 h + 55 °C/4 h + 40 °C/2 h 下干燥时，酶的失活程度分别超过 30%。因此，为了彻底灭活酶，引入了一种技术，即脉冲光处理（PLT），使用 0.53-2.59 J-cm-2。根据酶活性、总酚类、类黄酮、抗氧化能力、抗坏血酸、辣椒素和类胡萝卜素等质量属性，对红辣椒的稳定性进行了评估。在 2.59 J-cm-2 的荧光下处理后，PPO 和 POD 的失活率为 90%。根据动力学模型，与 0.85 aw 的红辣椒相比，0.6 aw 和 0.35 aw 的 PLT 能更好地保持红辣椒的颜色、质地、形态和生物活性化合物。形态学研究确定了 PLT 后红辣椒的变化。傅立叶变换红外光谱（FTIR）和气相色谱-质谱（GCMS）分析显示了 PLT 后结构和成分的变化。因此，干燥结合 PLT 是一种替代焯水的潜在方法，同时还能最大限度地提高生物活性物质的可用性。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.