alexa Effect of Storage Conditions on Rate of Color Degradation of Paprika based Products
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Effect of Storage Conditions on Rate of Color Degradation of Paprika based Products

Ramya Addala, Mihir Vasavada*, Jane Dong and Siva Subramanian

Olam Spices and Vegetable Ingredients, Fresno, CA, USA

*Corresponding Author:
Mihir Vasavada
Olam International, Olam Spices and Vegetable Ingredients
205 E, River Park Circle, Ste 310, Fresno, CA, USA
Tel: 559 256 6236
E-mail: [email protected]

Received date: December 08, 2014; Accepted date: February 16, 2015; Published date: February 23, 2015

Citation: Addala R, Vasavada M, Dong J, Subramanian S (2015) Effect of Storage Conditions on Rate of Color Degradation of Paprika based Products. J Food Process Technol 6:423. doi: 10.4172/2157-7110.1000423

Copyright: © 2015 Addala R, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



The purpose of this study was to determine the effect of storage conditions on rate of color degradation of paprika based products. The study was conducted on 7 paprika, 3 chili pepper and 2 chili powder products commercially produced at Olam Spices and Vegetable Ingredients. All products were collected from the manufacturing location at Las Cruces, NM and stored in ziploc bags for up to 6 months at 4 different storage conditions, namely: 35°C/80% RH, room temperature ~ 22°C/45% RH, refrigerated temperature at 7°C and frozen temperature at -8°C. Representative samples were collected at Time 0, 2, 4, 6, 8, 12, 16, 20 and 24 weeks from each storage condition and analyzed for moisture and water activity (Aw), extractable color (ASTA) and surface color (Hunter L, a, b). Results showed that samples with ethoxyquin demonstrated a significantly lower extractable color loss than samples without ethoxyquin. Further, samples that had been irradiated demonstrated a significantly higher surface color loss than samples that had not been irradiated. Samples at high temperature – humidity storage degraded significantly rapidly compared to samples stored in room conditions. Refrigerated and freezer stored samples showed minimal extractable and visual color loss. This study provides significant information on storage stability of paprika based products during long term storage.


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