Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper ( Capsicum annuum L.)

Abstract

See, stats, and : http://www. researchgate. net/ publication/ 236158790 Effect Process Antioxidant " Poblano " Pepper (Capsicum .) DATASET DOWNLOADS 108 VIEWS 127 7 , INCLUDING : Cardador - Martínez Instituto 28 SEE Sabah Zagazig 25 SEE José Instituto 22 SEE Karim Université 154 SEE Available : José Retrieved : 20 ABSTRACT Different food operations have been intensified through assisting them by instant controlled pressure drop DIC treat - ment . Such processes should be defined in order to preserve the main nutritional and sensorial contents of the raw mate - rial . The present paper is dedicated to study the evolution of the main bioactive compounds (total phenolics and flavon - oids) and functional properties such as the antioxidant activity of processed samples in the case of Green " Poblano " Pepper (Capsicum annuum L .) . Results issued from DIC - assisted hot air drying , and DIC - assisted freezing , allowed to identifying the impact of DIC studied operating parameters , which were the saturated steam pressure and the processing time , and the best DIC treatment correlated with the considered operation .