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Effect of Processing on Color, Rheology and Bioactive Compounds of Different Sweet Pepper Purees

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Abstract

Sweet pepper purees (red, yellow and green) were examined for FTIR (Fourier-transform infrared spectroscopy), chemical, bioactive, color and rheological parameters. FTIR technique was used to evaluate the functional groups. FTIR wave numbers are associated with the absorption bands that depicted the presence of several phytocompounds in the purees. Among the chemical parameters, water activity varied non-significantly whereas, total soluble sugars (TSS), sugars and pH increased after processing of the fruits into purees. The presence of bioactive compounds depends on the variety of sweet pepper. The red puree had significantly higher carotenoids, phenolics and antioxidant capacity followed by yellow and green pepper purees. The minimal change was observed in the color of purees during processing. The purees were subjected to different shear rate (1 to 50 s−1) to evaluate the effect on viscosity and shear stress that is desirable for its end use in different food products. All purees show the shear thinning behavior as shear rate increased. Results revealed that heat processing of sweet peppers didn’t affect color, sugars, carotenoids, phenolics and antioxidant capacity to a greater extent. The finding will be helpful to manage seasonal bulk production efficiently and make them available as an ingredient in various food products.

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Abbreviations

ATR:

Attenuated total refection

FTIR:

Fourier-transform infrared spectroscopy

GSP:

Green sweet pepper

RSP:

Red sweet pepper

SHU:

Scoville heat units

TSS:

Total soluble solids

YSP:

Yellow sweet pepper

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Acknowledgments

The authors are highly thankful to Head, Department of Food Science and Technology, Punjab Agricultural University for providing necessary laboratory facilities to conduct the present research.

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  1. Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, India

    Ramandeep Kaur & Kamaljit Kaur

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  1. Ramandeep Kaur
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  2. Kamaljit Kaur
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Correspondence to Kamaljit Kaur.

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Kaur, R., Kaur, K. Effect of Processing on Color, Rheology and Bioactive Compounds of Different Sweet Pepper Purees. Plant Foods Hum Nutr 75, 369–375 (2020). https://doi.org/10.1007/s11130-020-00824-0

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