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Generically Dependent Continuant
Journal of Agricultural and Food Chemistry
RDF description of Effect of ripening, heat processing, and fat type on the micellarization of pigments from Jalapeño peppers - http://orbis.uaslp.mx/vivo/individual/scopus3579
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bioactivity; bioavailability; Capsicum annuum; food matrix effect; healthy vegetables Beef tallows; bioavailability; Capsicum annuum; Food matrixes; Heat processing; Micellarization; Red peppers; Ripening stages; Bioactivity; Biochemistry; Oils and fats; carotenoid; fat; pigment; article; chemistry; cooking; evaluation study; fruit; growth, development and aging; heat; methodology; pepper; vegetable; Capsicum; Carotenoids; Cooking; Fats; Fruit; Hot Temperature; Pigments, Biological; Vegetables
Raw and heat-processed (boiled and grilled) jalapeño peppers at three intermediate ripening stages (brown, 50%25 red, and 75%25 red) were digested in vitro without fat and in the presence of soybean oil (SO) or beef tallow (BT), and the micellarization of their lipid soluble pigments (LSP) was measured. The micelles from digestions with brown, 50%25 red, and 75%25 red peppers contained up to 27, 35, and 29 different LSP, respectively. Boiling and grilling decreased the micellarization of LSP from brown peppers, whereas the opposite was observed with 75%25 red peppers. Heat processing did not clearly affect the micellarization of LSP from 50%25 red fruits. The impact of fat on LSP micellarization was ripening-dependent, but the micellarization of the less polar carotenoids was always increased by SO or BT. This positive effect of fat was higher with SO than with BT. © 2013 American Chemical Society.
Effect of ripening, heat processing, and fat type on the micellarization of pigments from Jalapeño peppers