Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan.
PCSIR Laboratories Complex Karachi, Pakistan.
Int J Biol Macromol. 2018 Jul 15;114:626-631. doi: 10.1016/j.ijbiomac.2018.03.148. Epub 2018 Mar 26.
In this study mango kernel starch (MKS) based heat sealable pouches were developed for packing of red chili powder. The films were prepared by casting technique using glycerol, sorbitol and 1:1 mixture of glycerol and sorbitol and were sealed. All films showed better heat sealing capacity but glycerol films plasticized exhibited higher seal strength than their counterparts. The red chili powder was packed in the MKS film pouches while commercially available polyethylene (PE) film was used as control. The pungency and color of red chili powder was monitored during six months storage at 40°C. The capsaicinoid content was extracted from the red chili with acetonitrile and evaluated quantitatively using spectrophotometric method. The extractable color was measured by ASTA method using acetone. The results showed significant differences in color and pungency of chili packed in MKS and PE pouches. The highest reduction in capsaicinoid content (pungency) of chili powder was observed in PE pouch (25.9%) while lowest was observed in MKS pouch containing sorbitol (15.7%). Similarly color loss was also highest in chili packed in PE pouch while lowest in MKS-sorbitol pouch.
在这项研究中，开发了基于芒果核淀粉（MKS）的热封袋，用于包装红辣椒粉。通过浇注技术使用甘油、山梨糖醇和甘油与山梨糖醇的 1:1 混合物制备薄膜，并进行密封。所有薄膜都显示出更好的热封性能，但甘油薄膜增塑后表现出比其对应物更高的密封强度。将红辣椒粉包装在 MKS 薄膜袋中，而商业上可获得的聚乙烯（PE）薄膜用作对照。在 40°C 下储存六个月期间监测红辣椒粉的辣味和颜色。用乙腈从红辣椒中提取辣椒素，并使用分光光度法定量评估。使用丙酮通过 ASTA 方法测量可提取的颜色。结果表明，MKS 和 PE 袋包装的辣椒在颜色和辣味方面存在显著差异。在 PE 袋中观察到辣椒粉中辣椒素（辣味）含量的最大降低（25.9%），而在含有山梨糖醇的 MKS 袋中观察到的最低（15.7%）。同样，在 PE 袋中包装的辣椒的颜色损失最高，而在 MKS-山梨糖醇袋中包装的辣椒的颜色损失最低。
