Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland.
Elea Vertriebs- und Vermarktungsgesellschaft mbH, 49610 Quakenbrück, Germany.
Molecules. 2020 Sep 18;25(18):4287. doi: 10.3390/molecules25184287.
The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combination were used in this experiment. The red bell peppers were evaluated based on quality attributes such as: total carotenoids content; polyphenols; vitamin C; antioxidant activity and sugars content. Vitamin C and sugar content were analyzed using liquid chromatography and other measurements were determined based on the spectrophotometric method. Results showed that the blanching in water or in steam reduced bioactive compounds concentration; whereas non-thermal treatments as pulsed electric field (PEF) applied separately or in combination with ultrasound (US + PEF) let to obtain similar or slightly lower content of bioactive compounds in comparison to untreated peppers. When sonication (US) and combined treatment as PEF + US were applied; in most cases reduction of bioactive compounds concentration occurred. This effect was probably related to the effect of relatively long (30 min) ultrasound treatment. The application of appropriate parameters of non-thermal processing is crucial for the high quality of processed material.
本研究旨在探讨传统和非热处理对红甜椒生物活性化合物的影响。作为一种热加工方法，研究了水烫和汽烫，而对于非热处理，则在本实验中使用了超声、脉冲电场处理及其组合。根据总类胡萝卜素含量、多酚、维生素 C、抗氧化活性和糖含量等质量属性对红甜椒进行了评估。采用液相色谱法分析了维生素 C 和糖含量，其他测量则基于分光光度法确定。结果表明，水烫或汽烫会降低生物活性化合物的浓度；而脉冲电场（PEF）单独或与超声（US + PEF）联合的非热处理，与未处理的甜椒相比，生物活性化合物的含量相似或略低。当应用超声（US）和组合处理如 PEF + US 时，在大多数情况下，生物活性化合物的浓度会降低。这种效应可能与相对较长（30 分钟）的超声处理的影响有关。适当的非热加工参数的应用对于加工材料的高质量至关重要。
