ArticleMolecules (Basel, Switzerland)2020
The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 40 citations in OpenAlex.
- Energy-Dependent Effects of Pulsed Electric Field (PEF) Treatment on the Quality Attributes, Bioactive Compounds, and Microstructure of Red Bell Pepper.Molecules (Basel, Switzerland) · 2025Article
- Quality Maintenance and Increased Firmness of Fresh-Cut Strawberries Using Vacuum Infusion of Calcium Lactate and Pectin Methylesterase.Journal of food science · 2025Article
- Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay.Antioxidants (Basel, Switzerland) · 2024Review
- Effects of Sequential Induction Combining Thermal Treatment with Ultrasound or High Hydrostatic Pressure on the Physicochemical and Mechanical Properties of Pea Protein-Psyllium Hydrogels as Elderberry Extract Carriers.International journal of molecular sciences · 2024Article
- Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables.Current research in food science · 2024Review
- Recent advances incombined Avant-garde technologies (thermal-thermal, non-thermal-non-thermal, and thermal-non-thermal matrix) to extract polyphenols from agro byproducts.Journal of food and drug analysis · 2023Review
- Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices.Foods (Basel, Switzerland) · 2023Article
- Review
- The Influence of Pulsed Electric Field and Air Temperature on the Course of Hot-Air Drying and the Bioactive Compounds of Apple Tissue.Molecules (Basel, Switzerland) · 2023Article
- The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers.Molecules (Basel, Switzerland) · 2022Article
- Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave-Convective Methods.Molecules (Basel, Switzerland) · 2022Article
- Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes.Antioxidants (Basel, Switzerland) · 2022Article
- The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combination were used in this experiment. The red bell peppers were evaluated based on quality attributes such as: total carotenoids content; polyphenols; vitamin C; antioxidant activity and sugars content. Vitamin C and sugar content were analyzed using liquid chromatography and other measurements were determined based on the spectrophotometric method. Results showed that the blanching in water or in steam reduced bioactive compounds concentration; whereas non-thermal treatments as pulsed electric field (PEF) applied separately or in combination with ultrasound (US + PEF) let to obtain similar or slightly lower content of bioactive compounds in comparison to untreated peppers. When sonication (US) and combined treatment as PEF + US were applied; in most cases reduction of bioactive compounds concentration occurred. This effect was probably related to the effect of relatively long (30 min) ultrasound treatment. The application of appropriate parameters of non-thermal processing is crucial for the high quality of processed material.
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Registered trials
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