Study On The Change And Control Of Color And Taste Substances Of Chili In Different Systems

The color and flavour substances of food are closely related to its quality,which can affect consumers'purchasing behavior to a certain extent.As an important agricultural vegetable and seasoning crop,chili is widely used all over the world and has important economic,nutritional and medicinal value.The color of chili food mainly depends on carotenoids such as capsorubin,capsanthin,zeaxanthin,?-cryptoxanthin and?-carotene,and its flavour mainly depends on the content of capsaicin and dihydrocapsaicin.However,carotenoids and capsaicinoids in food are easily degraded by processing or storage conditions,resulting in the gradual loss of color and spicy flavour.Chili food substrates are diverse,such as water-based chili juice,oil-based hotpot seasoning,protein-based Sichuan sausage,etc.The existence of different substrates may lead to changes in the stability of carotenoids and capsaicinoids.Therefore,it is of great significance to study chili food,understand the degradation law of carotenoids and capsaicinoids,and better control the change of color and flavour substances in processing or storage of food.However,until now,no systematic studies on the stability of carotenoids and capsaicinoids have been reported from the perspective of chili food from different substrates.Basing on the theory of above,this study firstly compares the stability differences of carotenoids and capsaicinoids in water-based(chili juice)or oil-based(hotpot seasoning)chili systems at different processing treatments.Then studying the degradation law of carotenoids and capsaicinoids in hotpot oil models.Finally discussing the potential antioxidant protection of color and flavour substances,so as to provide theoretical basis for the protection during the actual processing or storage in the process of chili food.The main research results of this experiment are as follows:1.This paper investigated the effects of different processing treatments on carotenoids and capsaicinoids in water/oil chili systems.From the food point of view,with capsorubin,capsanthin,zeaxanthin,?-crytoxanthin,?-carotene,capsaicin and dihydrocapsaicin as the indexes,this experiment studied the effects of ultrasonication,microwave,heat,light and storage temperature on the color and flavour substances in chili juice and hotpot seasoning.The research results show that the high-power ultrasonic treatment(480 W),high-power microwave processing(700 W),high-temperature heat treatment(100?)can lead to the significant losses of carotenoids and capsaicinoids in chili juice(p<?0.05).However,in addition to the large loss of capsaicinoids was found under the high-power microwave treatment,there are no significant degradation of color and flavor substances in hotpot seasoning at other processing(p>0.05).Under storage conditions,the stability of carotenoids in the two food systems was negatively correlated with temperature.However,the significant loss of capsaicinoids at 45?storage treatment was only found in chili juice(p<?0.05),compared with the control.Therefore,the stability of carotenoids and capsaicinoids in oil system was better than that in water system.In addition,green,blue and ultraviolet light can cause the loss of carotenoids and capsaicinoids in chili juice and hotpot seasoning,which should be avoided during chili food storage.2.To investigate the thermal stability of carotenoids and capsaicinoids in butter model,rapeseed oil model and their blends model under heating at 120?,140?,160?and 180?.The results showed that the higher the heat treatment temperature was,the more carotenoids and capsaicinoids were lost.The deterioration kinetic rate of each substance was described by a first-order kinetic model.For all oil models,the order of rate constant for carotenoids was as k_capsanthin>k_zeaxanthin>k_{?-cryptoxanthin}>k_?-carotene>k_capsorubin,and the order of activation energy between oil models was Ea_butter<Ea_blends<Ea_{rapeseed oil}.In addition,the kinetic order of color parameters L*,a*,b*was zero,and the change of color parameters had a good correlation with red and yellow pigments.Among the three oil models,the unsaturated degree of fatty acids and vitamin E content(233.96±5.93?g/g)of rapeseed oil model were the highest,followed by blends model and butter model.Moreover,the degradation rate of carotenoids among the models was k_butter>k_blends>k_{rapeseed oil},and the degradation of capsaicin at 120?was the same.However,with the increase of temperature at 180?,the order of capsaicinoids degradation changed was k_{rapeseed oil}>k_blends>k_butter.In conclusion,the stability of carotenoids and capsaicinoids can be influenced by the oxidation,antioxidant and heating temperature of the oil model.3.The protection of color and flavour substances in hotpot oil model was studied.Under ultraviolet irradiation and oven accelerated storage treatments,the effects of 40,200,700 mg/kg,rosemary extract,200 mg/kg of vitamin E and 200 mg/kg of BHT on rapeseed oil model and butter model were explored.Moreover,the peroxide value,the content of total carotenoids,capsorubin,capsanthin,zeaxanthin,?-cryptoxanthin,?-carotene,and capsaicinoids were measured in order to determine the best color and flavor protection agent.The obtained results revealed that the color and flavour protection effect of rosemary extract increased with the increase of concentration under ultraviolet light,and 700 mg/kg rosemary extract had the best effect.However,the effect of 40 mg/kg rosemary extract was weak,and it promoted lipid oxidation and carotenoid degradation in rapeseed oil model.In addition,200 mg/kg rosemary extract,200 mg/kg vitamin E and200 mg/kg BHT had little difference in color and flavour protection effect.However,in the oven accelerated oxidation test,200 mg/kg rosemary extract had significant effect of color and flavour protection(p<0.05),which was second only to 700 mg/kg rosemary extract,and slightly stronger than 200 mg/kg BHT.Therefore,under this condition,200mg/kg rosemary extract can be applied to the color and flavour protection of butter and rapeseed oil models.It can be seen that rosemary extract can effectively delay the loss of color and flavour substances in oil model,whose effect depends on the oil type,concentration,sample matrix and treatment conditions.Conclusions:from the perspective of chili food,it was found that the stability of carotenoids and capsaicinoids in the oil system of hotpot seasoning is better than that in the water system of chili juice.It was found that the degradation of color and flavour substances conforms to the first-order degradation kinetic model,and the degradation law was related to the fatty acid composition,antioxidant substances and heating conditions of the oil model,by studying the thermal degradation of carotenoids and capsaicinoids in oil model.Finally,through the study of color and flavour protection,it was found that rosemary extract had potential color and flavour protection effect,but the specific effect depends on concentration,sample matrix and treatment conditions.