Abstract
Drying is one of the alternatives to prevent spoilage in red chili pepper by removing moisture content. Red chili pepper (Capsicum frutescens) has complex nutrition components such as vitamins and bioactive compound. However, vitamin B6 content in chili can degrade significantly in drying process by heat. This research studied degradation rate of vitamin B6 in chili drying process under various pretreatments and temperatures. In this study, post-harvest chili before dried was pretreated by blanching, osmotic dehydration with brine, immersing in calcium chloride solution and the combination of all them. They were dried in tray dyer at various temperatures 40°C, 50°C, 60°C and 70°C. Degradation of vitamin B6 content was analyzed every 2 hours by High-Performance Liquid Chromatography for 8 hours. Results showed that blanching-brine-calcium pretreatment was expected to reduce drying time and retain high content of vitamin B6 in red chili pepper. The degradation rate of vitamin B6 in chili followed second-order reaction. The degradation rate was influenced by temperature change referring to Arrhenius equation with activation energy was about 31.97 kJ/ mol K and constant rate (k0) was 3.769. Therefore, the vitamin B6 retention can be estimated at various pretreatments, times and temperatures. Furthermore, the favorable drying conditions can be evaluated.
Highlights
The degradation rate is one of the mathematical models that can be used to estimate the degradation and quality behavior during food processing such as drying and storage [1]
This paper studied degradation rate of vitamin B6 on red chili pepper drying under various pretreatments and temperatures
Fresh red chili pepper has initial concentration vitamin B6 that was around 73.7 ± 0.507 μg/g dry basis of chili
Summary
The degradation rate is one of the mathematical models that can be used to estimate the degradation and quality behavior during food processing such as drying and storage [1]. It includes constant of degradation rate, kinetics order, and activation energy value. Post-harvest chili usually has initial moisture content around 300-400% (dry basis) [3]. One of post-harvest preservation alternative to prolong the shelf life is drying process by heat and mass transfer.
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