Water and phytochemicals dynamic during drying of red habanero chili pepper (Capsicum chinense) slices | Dinámica del agua y fitoquímicos durante el secado de rodajas de chile habanero rojo (Capsicum chinense)
2019
Olguín-Rojas, José Arturo | Vázquez-León, Lucio Abel | Salgado-Cervantes, M.A. | Fernández Barbero, Gerardo | Díaz-Pacheco, A. | Garcia Alvarado, Miguel Angel | Rodríguez-Jimenes, Guadalupe del Carmen | Química Analítica
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 degrees 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 degrees 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.
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