Drying of Red Chili Pepper ( L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile.

Studies were conducted focusing on the drying of chili pepper fruits ( L.), cultivar Cyklon, using convective (AD), convective-microwave (AMD), vacuum (VD), and freeze-drying (FD) methods. The influence of the drying method and temperature on the kinetics of the process and selected quality attributes of the dried product were evaluated.

Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot.

This study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products. It investigates the impact of different salt levels on fermentation, analyzing various parameters such as pH levels, dry matter content, total acidity, salt content, color changes, pigment content, and lactic acid bacteria count. This study identifies the most favorable salt concentration for bacterial growth during fermentation and storage as 2-3%.

The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers.

Red, yellow, and green peppers are vegetables rich in natural pigments. However, they belong to seasonal vegetables and need to be treated to prolong their shelf life. One new approach to processing vegetables is to pickle them using lactic acid bacteria.

Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder.

Picking vegetables is, along with salting and drying, one of the oldest ways to preserve food in the world. This is the process of decomposition of simple sugars into lactic acid with the participation of lactic bacteria. The aim of the study was to obtain powders from fermented red beet juice with the highest possible amount of lactic acid bacteria (LAB) and active ingredients.

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material.

In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials.

The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products.

Vegetable processing pomace contains valuable substances such as natural colors that can be reused as functional ingredients. Due to a large amount of water, they are an unstable material. The aim of our research was to assess how the pretreatment method (thermal or nonthermal) affects the properties of powders obtained from beet juice and pomace after the freeze-drying process.

The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder.

Chokeberry juice is used in the food industry because of its antioxidant activity as well as anti-diabetes, anti-mutagenic, bacteriostatic, anti-inflammatory and anti-virus properties. However in a liquid form its active ingredients can be unstable, so conversion into powder form is required. To improve the quality of the final product and extend information about the properties of chokeberry powder the aim of the study was to examine the relationship of inlet air temperature (160 °C, 200 °C) and carrier type maltodextrin (MD) 10DE and 15.

Carotenoids microencapsulation by spray drying method and supercritical micronization.

Carotenoids are used as natural food colourants in the food industry. As unstable natural pigments they need protection. This protection can involve the microencapsulation process.

The influence of carrier material on some physical and structural properties of carrot juice microcapsules.

This study investigates the effect of carrier type on the physical and structural properties of microcapsules of pure carrot juice. Low-crystallised maltodextrin (MD), gum arabic (GA), mixtures of MD and GA (1:1; 2:1; 3:1) and whey protein isolate (WPI) were used as carriers. Microencapsulation was carried out in a spray-drier at inlet air temperature of 160°C.