Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. hungarian (capsicum annuum l.)

Autores
Zura Bravo, Liliana; Vega Gálvez, Antonio; Lemus Mondaca, Roberto; Ah-Hen, Kong Shun; Di Scala, Karina Cecilia
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Dehydrated peppers at 60C were rehydrated at three temperatures (20, 40 and 60C) to analyze the effect of processing temperature on rehydration kinetics and quality attributes of final products. Several empirical and diffusive models were applied to simulate rehydration kinetics. Based on statistical results (sum of square error, root mean square error and chi-square), Weibull and exponential models obtained the best fit quality for the experimental data. Water holding capacity and rehydration ratio presented a maximum and minimum value at 40C, respectively, indicating structural modifications of pepper due to thermal processing. Based on the glass transition temperature of the dried samples, it could be inferred that peppers are susceptible to structural disruption during rehydration at the three working temperatures. Increasing rehydration temperatures lead to a reduction in the pepper firmness. The radical scavenging activity showed higher antioxidant activity at high temperatures (e.g., 60C) rather than at low temperatures (e.g., 20 and 40C).
Fil: Zura Bravo, Liliana. Universidad de la Serena; Chile
Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile
Fil: Lemus Mondaca, Roberto. Universidad de la Serena; Chile. Universidad de Santiago de Chile; Chile
Fil: Ah-Hen, Kong Shun. Universidad Austral de Chile; Chile
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Rehydration Modelling
Functional Modelling
Red Peppers
Antioxidant Activity
Glass Transition Temperature
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/25130
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/25130
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. hungarian (capsicum annuum l.)Zura Bravo, LilianaVega Gálvez, AntonioLemus Mondaca, RobertoAh-Hen, Kong ShunDi Scala, Karina CeciliaRehydration ModellingFunctional ModellingRed PeppersAntioxidant ActivityGlass Transition Temperaturehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Dehydrated peppers at 60C were rehydrated at three temperatures (20, 40 and 60C) to analyze the effect of processing temperature on rehydration kinetics and quality attributes of final products. Several empirical and diffusive models were applied to simulate rehydration kinetics. Based on statistical results (sum of square error, root mean square error and chi-square), Weibull and exponential models obtained the best fit quality for the experimental data. Water holding capacity and rehydration ratio presented a maximum and minimum value at 40C, respectively, indicating structural modifications of pepper due to thermal processing. Based on the glass transition temperature of the dried samples, it could be inferred that peppers are susceptible to structural disruption during rehydration at the three working temperatures. Increasing rehydration temperatures lead to a reduction in the pepper firmness. The radical scavenging activity showed higher antioxidant activity at high temperatures (e.g., 60C) rather than at low temperatures (e.g., 20 and 40C).Fil: Zura Bravo, Liliana. Universidad de la Serena; ChileFil: Vega Gálvez, Antonio. Universidad de la Serena; ChileFil: Lemus Mondaca, Roberto. Universidad de la Serena; Chile. Universidad de Santiago de Chile; ChileFil: Ah-Hen, Kong Shun. Universidad Austral de Chile; ChileFil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaWiley Blackwell Publishing, Inc2013-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/25130Zura Bravo, Liliana; Vega Gálvez, Antonio; Lemus Mondaca, Roberto; Ah-Hen, Kong Shun; Di Scala, Karina Cecilia; Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. hungarian (capsicum annuum l.); Wiley Blackwell Publishing, Inc; Journal Of Food Processing And Preservation; 37; 1-2013; 74-850145-8892CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4549.2011.00623.xinfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2011.00623.x/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:58:56Zoai:ri.conicet.gov.ar:11336/25130instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:58:57.135CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. hungarian (capsicum annuum l.)
title Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. hungarian (capsicum annuum l.)
spellingShingle Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. hungarian (capsicum annuum l.)
Zura Bravo, Liliana
Rehydration Modelling
Functional Modelling
Red Peppers
Antioxidant Activity
Glass Transition Temperature
title_short Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. hungarian (capsicum annuum l.)
title_full Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. hungarian (capsicum annuum l.)
title_fullStr Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. hungarian (capsicum annuum l.)
title_full_unstemmed Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. hungarian (capsicum annuum l.)
title_sort Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. hungarian (capsicum annuum l.)
dc.creator.none.fl_str_mv Zura Bravo, Liliana
Vega Gálvez, Antonio
Lemus Mondaca, Roberto
Ah-Hen, Kong Shun
Di Scala, Karina Cecilia
author Zura Bravo, Liliana
author_facet Zura Bravo, Liliana
Vega Gálvez, Antonio
Lemus Mondaca, Roberto
Ah-Hen, Kong Shun
Di Scala, Karina Cecilia
author_role author
author2 Vega Gálvez, Antonio
Lemus Mondaca, Roberto
Ah-Hen, Kong Shun
Di Scala, Karina Cecilia
author2_role author
author
author
author
dc.subject.none.fl_str_mv Rehydration Modelling
Functional Modelling
Red Peppers
Antioxidant Activity
Glass Transition Temperature
topic Rehydration Modelling
Functional Modelling
Red Peppers
Antioxidant Activity
Glass Transition Temperature
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Dehydrated peppers at 60C were rehydrated at three temperatures (20, 40 and 60C) to analyze the effect of processing temperature on rehydration kinetics and quality attributes of final products. Several empirical and diffusive models were applied to simulate rehydration kinetics. Based on statistical results (sum of square error, root mean square error and chi-square), Weibull and exponential models obtained the best fit quality for the experimental data. Water holding capacity and rehydration ratio presented a maximum and minimum value at 40C, respectively, indicating structural modifications of pepper due to thermal processing. Based on the glass transition temperature of the dried samples, it could be inferred that peppers are susceptible to structural disruption during rehydration at the three working temperatures. Increasing rehydration temperatures lead to a reduction in the pepper firmness. The radical scavenging activity showed higher antioxidant activity at high temperatures (e.g., 60C) rather than at low temperatures (e.g., 20 and 40C).
Fil: Zura Bravo, Liliana. Universidad de la Serena; Chile
Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile
Fil: Lemus Mondaca, Roberto. Universidad de la Serena; Chile. Universidad de Santiago de Chile; Chile
Fil: Ah-Hen, Kong Shun. Universidad Austral de Chile; Chile
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Dehydrated peppers at 60C were rehydrated at three temperatures (20, 40 and 60C) to analyze the effect of processing temperature on rehydration kinetics and quality attributes of final products. Several empirical and diffusive models were applied to simulate rehydration kinetics. Based on statistical results (sum of square error, root mean square error and chi-square), Weibull and exponential models obtained the best fit quality for the experimental data. Water holding capacity and rehydration ratio presented a maximum and minimum value at 40C, respectively, indicating structural modifications of pepper due to thermal processing. Based on the glass transition temperature of the dried samples, it could be inferred that peppers are susceptible to structural disruption during rehydration at the three working temperatures. Increasing rehydration temperatures lead to a reduction in the pepper firmness. The radical scavenging activity showed higher antioxidant activity at high temperatures (e.g., 60C) rather than at low temperatures (e.g., 20 and 40C).
publishDate 2013
dc.date.none.fl_str_mv 2013-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/25130
Zura Bravo, Liliana; Vega Gálvez, Antonio; Lemus Mondaca, Roberto; Ah-Hen, Kong Shun; Di Scala, Karina Cecilia; Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. hungarian (capsicum annuum l.); Wiley Blackwell Publishing, Inc; Journal Of Food Processing And Preservation; 37; 1-2013; 74-85
0145-8892
CONICET Digital
CONICET
url http://hdl.handle.net/11336/25130
identifier_str_mv Zura Bravo, Liliana; Vega Gálvez, Antonio; Lemus Mondaca, Roberto; Ah-Hen, Kong Shun; Di Scala, Karina Cecilia; Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. hungarian (capsicum annuum l.); Wiley Blackwell Publishing, Inc; Journal Of Food Processing And Preservation; 37; 1-2013; 74-85
0145-8892
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4549.2011.00623.x
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2011.00623.x/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083130784481280
score 13.22299

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