caa a22 4500 463156633 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20070601xx s 000 0 eng 10.1007/s00217-006-0413-y doi (NATIONALLICENCE)springer-10.1007/s00217-006-0413-y Effects of processing and storage on the stability of free and esterified carotenoids of red peppers ( Capsicum annuum L.) and hot chilli peppers ( Capsicum frutescens L.) [Elektronische Daten] [Ute Schweiggert, Christina Kurz, Andreas Schieber, Reinhold Carle] The stability of non-esterified carotenoids and carotenoid esters in paprika and chilli powder as affected by various processing treatments and storage conditions were studied. For this purpose, freshly harvested chilli and paprika pods were minced, immediately heated at 80, 90 and 100°C for 5 and 10min, respectively, and lyophilised. Alternatively, thermal treatment prior to mincing was applied. Processing resulted in a 25-34% loss of the initial carotenoid contents in chilli and 20-53% in paprika. Degradation of individual non-esterified carotenoids, mono- and diesters was monitored, generally showing an increased processing stability of mono- and diesters compared to their non-esterified counterparts. Capsanthin, capsorubin, zeaxanthin and β-cryptoxanthin mono- and diesters esterified with saturated fatty acids displayed similar stabilities, whereas susceptibility of the non-esterified pigments to degradation differed considerably. During storage over 4 months at ambient temperature pigment contents dropped by 16.7 and 9.6% in chilli and by 39.7 and 38.8% in paprika powders with and without illumination, respectively. Springer-Verlag, 2006 Carotenoids nationallicence Carotenoid esters nationallicence Processing nationallicence Storage nationallicence Stability nationallicence Schweiggert Ute Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut Kurz Christina Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut Schieber Andreas Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut Carle Reinhold Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 261-270 1438-2377 225:2<261 2007 225 217 https://doi.org/10.1007/s00217-006-0413-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0413-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Schweiggert Ute Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut NATIONALLICENCE 700 1- Kurz Christina Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut NATIONALLICENCE 700 1- Schieber Andreas Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut NATIONALLICENCE 700 1- Carle Reinhold Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 261-270 1438-2377 225:2<261 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer