Changes in Carotenoids and Quality Parameters of Sweet Paprika (<i>Capsicum annuum</i>) After an Accelerated Heat Treatment

Changes in Carotenoids and Quality Parameters of Sweet Paprika (<i>Capsicum annuum</i>) After an Accelerated Heat Treatment

Paprika, obtained from dried red pepper (<i>C. annuum</i>), is valued for its characteristic colour and flavour. Its carotenoid content, which is important for both sensory and nutritional quality, varies depending on several factors (agronomic conditions and technological treatment with...

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Bibliographic Details
Main Authors: Belén Olga Ferrando, Nieves Baenas, María Jesús Periago
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Antioxidants
Subjects:
temperature
β-carotene
esterified carotenoids
antioxidant capacity
CIELAB
ASTA
Online Access:https://www.mdpi.com/2076-3921/13/12/1492
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