Analysis of changes in nutritional compounds of dried yellow chili after different processing treatments
文献类型： 外文期刊
作者： Zhang, Ruihao 1 ; Lv, Junheng 1 ; Li, Pingping 1 ; Mo, Yunrong 2 ; Zhou, Huidan 1 ; Wu, Rui 1 ; Li, Mengjuan 1 ; Cheng, Hong 1 ; Zhang, Hong 1 ; Wen, Jinfen 4 ; Gui, Min 3 ; Deng, Minghua 1 ;
作者机构： 1.Yunnan Agr Univ, Coll Hort & Landscape, Key Lab Vegetable Biol Yunnan Prov, Kunming 650201, Yunnan, Peoples R China
2.Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Yunnan, Peoples R China
3.Yunnan Acad Agr Sci, Inst Hort Res, Kunming 650205, Yunnan, Peoples R China
4.Kunming Univ Sci & Technol, Fac Architecture & City Planning, Kunming 650500, Yunnan, Peoples R China
关键词： Dried yellow chili; Drying; Storage; Capsaicinoid; Carotenoid; Nutritional compounds
期刊名称：SCIENTIFIC REPORTS （ 影响因子：3.9； 五年影响因子：4.3 ）
ISSN： 2045-2322
年卷期： 2024 年 14 卷 1 期
页码：
收录情况： SCI
摘要： Dried yellow chili is highly appreciated by consumers due to its excellent quality and flavor. The quality of products is determined by the drying and storage methods. In this study, dried yellow chilis were processed by natural air drying and hot air drying methods and then stored under three conditions: ambient temperature, ambient temperature with light avoidance, and at 10 degrees C with light avoidance for 12 months. The changes in the bioactive compounds during this period were analyzed attempting to reveal correlations between the different treatments and these compounds, with the aim of providing references for maintaining the bioactive compounds of pepper products. The results showed that samples treated with hot air had higher levels of fatty acids, resulting in a more pronounced flavor. During storage, samples stored at 10 degrees C with light avoidance were more effective in preserving soluble solids, total protein content, total phenols, capsaicinoids and most fatty acids.
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