WATER AND PHYTOCHEMICALS DYNAMIC DURING DRYING OF RED HABANERO CHILI PEPPER (Capsicum chinense) SLICES

  • J.A. Olguín Rojas
  • L.A. Vázquez-León
  • M.A. Salgado-Cervantes
  • G. Fernandez-Barbero
  • A. Díaz-Pacheco
  • M.A. García-Alvarado
  • G.C. Rodriguez-Jimenes
Keywords: Capsaicin, Capsicum chinense, carotenoids, convective drying, effective diffusivity, phytochemicals

Abstract

Habanero pepper (Capsicum chinense) is a source of phytochemicals or bioactive compounds that have shown benefits in human health. For phytochemicals extraction process, a prior drying is required. Therefore, the aim of this study was to evaluate the effect of drying temperature (30, 50 and 70 °C) on total capsaicinoids and total carotenoids, and the coefficients of water diffusivity during drying of sliced red habanero pepper. The results show that the bioactive compounds, present a major stability at high temperature (70 °C), the effective diffusivity increased with drying temperature and the activation energy of the process was calculated to 39.575 kJ mol-1 K-1. Several theoretical aspects of average water diffusivity are discussed.

Published
2019-06-03
How to Cite
Olguín Rojas, J., Vázquez-León, L., Salgado-Cervantes, M., Fernandez-Barbero, G., Díaz-Pacheco, A., García-Alvarado, M., & Rodriguez-Jimenes, G. (2019). WATER AND PHYTOCHEMICALS DYNAMIC DURING DRYING OF RED HABANERO CHILI PEPPER (Capsicum chinense) SLICES. Revista Mexicana De Ingeniería Química, 18(3), 851-864. Retrieved from http://rmiq.org/ojs311/index.php/rmiq/article/view/280
Section
Food Engineering