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KMID : 1007520230320131893
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Food Science and Biotechnology
2023 Volume.32 No. 13 p.1893 ~ p.1900
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Effects of packaging and temperature abuse on the quality of red pepper (Capsicum annuum L.) powder
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Hong Seok-In
Lee Hyun-Hee
Rhim Jong-Whan
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Abstract
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Storage stability of pepper (Capsicum annuum L.) powder packaged using 2 different film pouches of Ny/PE and PET/Al/PE inserted with moisture absorbent and oxygen scavenger was investigated during storage at 25 °C for 5 months and at 40 °C for 14 days. The moisture content of red pepper powder did not change significantly in PET/Al/PE packaging but decreased significantly in Ny/PE packaging after the abuse of storage temperature. The color of red pepper powder was quite stable in all packaging treatments. Other quality characteristics of all packaged pepper powder, including microbial cell count, capsaicinoids, ascorbic acid, and free sugar content, were also maintained near their initial levels with no appreciable changes during storage. Red pepper powder with a moisture content of 13?14% and packaged with a film with high gas-barrier properties can be stored for more than 5 months even if there is an unexpected temperature abuse during storage.
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KEYWORD
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Red pepper powder, Gas-barrier film, Gas absorber, Temperature abuse, Storage stability
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