Hong Seok-In, Lee Hyun-Hee, Rhim Jong-Whan
Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, 55365 Jeollabuk-do Republic of Korea.
Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447 Republic of Korea.
Food Sci Biotechnol. 2024 Jun 18;33(12):2797-2806. doi: 10.1007/s10068-024-01604-1. eCollection 2024 Sep.
The color stability and quality changes of red pepper powder of various initial moisture content (7%, 10%, and 13%) and packaged with different materials, low-density polyethylene (LDPE) and nylon layered polyethylene (Ny/PE) film pouches or plastic and glass bottles, were compared during storage at 20 °C for 126 days. In the 7% moisture content sample packaged in LDPE film and plastic bottles, the * and *-values increased from 48.2 ± 0.7 and 15.4 ± 1.1 to 65.2-65.9 and 29.5-30.3, respectively, while the *-value decreased from 26.1 ± 0.7 to 14.2-15.9, indicating a noticeable color change from red to orange. However, the decrease in the capsaicinoid and free sugar content of red pepper powder over time was found to have no significant correlation with moisture content and packaging type. As a result, the color change during the long-term storage of red pepper powder was greatly influenced by the initial moisture content and gas permeability of the packaging material.
比较了初始水分含量不同（7%、10%和13%）且用不同材料包装的红辣椒粉的颜色稳定性和品质变化，这些包装材料包括低密度聚乙烯（LDPE）和尼龙层状聚乙烯（Ny/PE）薄膜袋或塑料瓶和玻璃瓶，在20℃下储存126天。在包装于LDPE薄膜和塑料瓶中的7%水分含量样品中，值和值分别从48.2±0.7和15.4±1.1增加到65.2 - 65.9和29.5 - 30.3，而*值从26.1±0.7降至14.2 - 15.9，表明颜色从红色显著变为橙色。然而，发现红辣椒粉中辣椒素类物质和游离糖含量随时间的减少与水分含量和包装类型无显著相关性。因此，红辣椒粉长期储存期间的颜色变化受初始水分含量和包装材料透气性的极大影响。
