The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper
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 combinati...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-09-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/18/4287 |
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| author | Katarzyna Rybak Artur Wiktor Dorota Witrowa-Rajchert Oleksii Parniakov Małgorzata Nowacka |
| author_facet | Katarzyna Rybak Artur Wiktor Dorota Witrowa-Rajchert Oleksii Parniakov Małgorzata Nowacka |
| author_sort | Katarzyna Rybak |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T16:13:52Z |
| format | Article |
| id | doaj.art-b671aedc0ca64a43b813ecdf0fa6be39 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T16:13:52Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-b671aedc0ca64a43b813ecdf0fa6be392023-11-20T14:15:31ZengMDPI AGMolecules1420-30492020-09-012518428710.3390/molecules25184287The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell PepperKatarzyna Rybak0Artur Wiktor1Dorota Witrowa-Rajchert2Oleksii Parniakov3Małgorzata Nowacka4Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, PolandElea Vertriebs- und Vermarktungsgesellschaft mbH, 49610 Quakenbrück, GermanyDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, PolandThe 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.https://www.mdpi.com/1420-3049/25/18/4287red bell pepperpre-treatmentblanchingultrasounds treatmentpulsed electric field treatmentcombined treatment |
| spellingShingle | Katarzyna Rybak Artur Wiktor Dorota Witrowa-Rajchert Oleksii Parniakov Małgorzata Nowacka The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper Molecules red bell pepper pre-treatment blanching ultrasounds treatment pulsed electric field treatment combined treatment |
| title | The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper |
| title_full | The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper |
| title_fullStr | The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper |
| title_full_unstemmed | The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper |
| title_short | The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper |
| title_sort | effect of traditional and non thermal treatments on the bioactive compounds and sugars content of red bell pepper |
| topic | red bell pepper pre-treatment blanching ultrasounds treatment pulsed electric field treatment combined treatment |
| url | https://www.mdpi.com/1420-3049/25/18/4287 |
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