Document
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Generically Dependent Continuant
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Journal of Agricultural and Food Chemistry
type: Collection
publication venue for: Effect of ripening, heat processing, and fat type on the micellarization of pigments from Jalapeño peppers
type: Document
type: Continuant
type: Journal
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type: Information Content Entity
type: Periodical
type: Generically Dependent Continuant
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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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date: 2026-08-26T23:36:31
publisher: vivo
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Article
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Effect of ripening, heat processing, and fat type on the micellarization of pigments from Jalapeño peppers
related by: authorship_20671
most specific type: Document
doi: 10.1021/jf4032124
type: Information Content Entity
pmid: 24047354
type: Thing
related by: authorship_20673
estado: published
crisid: 3580
type: Generically Dependent Continuant
has publication venue: Journal of Agricultural and Food Chemistry
most specific type: Article
related by: authorship_20676
type: Entity
related by: authorship_20670
volume: 61
type: Continuant
freetext keyword: 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
type: Document
abstract: 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.
related by: authorship_20678
related by: authorship_20672
page end: 9949
e iscopus: 2-s2.0-84886941205
page start: 9938
related by: authorship_20675
origen: scopus
related by: authorship_20674
type: Article
date time value: article date 3580
related by: authorship_20677
issue: 41