Boiling vs. Microwave Heating—The Impact on Physicochemical Characteristics of Bell Pepper (Capsicum annuum L.) at Different Ripening Stages
Source abstract
Abstract
Background: The present study addresses this research gap by evaluating the impact of boiling in water and microwaving on the bioactivity characteristics of bell peppers at different ripening stages. Methods: The total polyphenols, DPPH, ABTS and FRAP were used for the evaluation of the antioxidant potential qualitatively and quantitatively, and the simple reductive sugar texture and color changes were measured. Results: Microwave heating appears to be a favorable treatment in the case of preservation of most of the antioxidant potential. Green and red bell peppers were more resistant to the treatments, while the yellow stage was the one in which the changes were observed the most. Conclusions: However, the results indicate that from a consumer standpoint, microwave heating treatment is more beneficial for red peppers. In contrast, hot water cooking is more beneficial for green and yellow peppers.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Postharvest Quality and Shelf Life Management · Biochemical Analysis and Sensing Techniques · Ion Channels and Receptors
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
Adaptive Food Systems Accelerator (AFSA)—Science Centre, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
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