Dept of Food and Nutrition, Chung-Ang Univ, Anseoung-si Gyeonggi-do 456-756, Korea.
J Food Sci. 2011 Sep;76(7):C1075-80. doi: 10.1111/j.1750-3841.2011.02297.x. Epub 2011 Aug 5.
Paprika (Capsicum annuum L.) is widely used as a healthy vegetable having antitumor-promoting activity and reducing or preventing chronic disease. Paprika has been mostly consumed as fresh fruit, and as food colorants such as oleoresin or pigment powder. In this study, pickled paprika was produced and its quality characteristics were monitored during storage (35 °C for 42 d). Carotenoid composition, ascorbic acid, total phenolic contents, and antioxidant activities were also analyzed. Five carotenoid compounds were identified in the pickled paprika and after 42 d of storage, total carotenoid content was 2.44 ± 0.69 mg/100g fresh weight(fw) and ascorbic acid content was 50.90 ± 3.26 mg/100g dry weight (dw). 2,2'-azino-di-(3-ethylbenzthiazoline sulphonate (ABTS) radical-scavenging activity of the pickled paprika was maintained above 70% until 28 d of storage, and then decreased to 47% of the initial activity. pH increased from 2.78 ± 0.06 to 3.10 ± 0.03 at 14 d and was then maintained until 42 d. Soluble solids increased gradually and color values including L*, a*, and b* decreased during storage. Hardness also decreased from 6.17 ± 0.18 kg force to 1.90 ± 0.60 kg force during storage. The overall taste of the pickled paprika was deemed to be good until 28 d of storage. Pickled paprika showed a possibility as a new pickled product. We demonstrated that paprika could be processed as a new pickled product with extended storage.
Pickled paprika was produced and its quality characteristics along with phytochemical contents were monitored during storage. Phytochemicals, including ascorbic acid and polyphenols in pickled paprika were considerably retained and visual color was satisfactory during storage. Texture was deemed to be satisfactory for 4 wk. Considering that our experiment was performed at a relatively high temperature and without the addition of calcium for the improvement of texture, our results are quite promising in order to produce new pickled products with extended shelf-life along with conserving nutritional and functional components and satisfying consumer needs.
红辣椒（Capsicum annuum L.）作为一种具有抗肿瘤促进作用并能减少或预防慢性病的健康蔬菜而被广泛食用。红辣椒主要作为新鲜水果食用，也用作食品着色剂，如油树脂或颜料粉。在这项研究中，生产了腌制的红辣椒，并在储存期间（35°C，42 天）监测其质量特性。还分析了类胡萝卜素组成、抗坏血酸、总酚含量和抗氧化活性。在腌制的红辣椒中鉴定出了五种类胡萝卜素化合物，在储存 42 天后，总类胡萝卜素含量为 2.44±0.69mg/100g 鲜重（fw），抗坏血酸含量为 50.90±3.26mg/100g 干重（dw）。腌制的红辣椒中的 2,2'-偶氮-二-（3-乙基苯并噻唑啉-6-磺酸）（ABTS）自由基清除活性在储存 28 天之前保持在 70%以上，然后降至初始活性的 47%。pH 值从 2.78±0.06 增加到 3.10±0.03 在 14 天，然后一直保持到 42 天。在储存过程中，可溶性固形物逐渐增加，颜色值（包括 L*、a和 b）降低。硬度也从 6.17±0.18kg 力下降到 1.90±0.60kg 力。腌制红辣椒的整体口感在储存 28 天内被认为是良好的。腌制的红辣椒有可能成为一种新的腌制产品。我们证明，红辣椒可以作为一种新的腌制产品进行加工，延长储存时间。
生产了腌制的红辣椒，并在储存过程中监测其质量特性和植物化学物质含量。腌制红辣椒中的植物化学物质，包括抗坏血酸和多酚，在储存过程中得到了相当的保留，视觉颜色令人满意。质地在 4 周内被认为是令人满意的。考虑到我们的实验是在相对较高的温度下进行的，并且没有添加钙来改善质地，我们的结果非常有希望，可以生产出具有延长保质期的新型腌制产品，同时保留营养和功能成分，满足消费者的需求。
