Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures

Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures

The maintenance of the quality and storage life of perishable fruits and vegetables is a major challenge for the food industry. In this study, the effects of different temperatures, packaging materials and storage time on the stability of capsaicinoids and antioxidants, such as total carotenoids, as...

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Bibliographic Details
Main Authors: Qumer Iqbal, Muhammad Amjad, Muhammad Rafique Asi, Agustin Ariño, Khurram Ziaf, Aamir Nawaz, Tanveer Ahmad
Format: Article
Language:English
Published: MDPI AG 2015-03-01
Series:Foods
Subjects:
hot peppers
capsaicinoids
total carotenoids
ascorbic acid
total phenolics
storage
Online Access:http://www.mdpi.com/2304-8158/4/2/51

Internet

http://www.mdpi.com/2304-8158/4/2/51

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