Food chemistryAscorbic AcidColorPiper nigrumHot TemperatureGlutathione
Effects and mechanisms of colour protectants combined with ultrasound treatment on colour enhancement in hot-air-dried green peppers (Piper nigrum L.).
Yue Huang, Xinyi Wang, Ying Lyu, Guangjin Zeng, Wenxue Chen, Ming Zhang, Jianfei Pei, Rongrong He, Haiming Chen
Published: 202610.1016/j.foodchem.2025.147667
Abstract
The effects and influence mechanisms of l-ascorbic acid (AsA), L-glutathione (GSH), and their combination with ultrasound (US) treatment on the colour of hot-air-dried green peppers were investigated. The 0.10 %AsA - US (180 W) treatment resulted in…
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