Next Article in Journal
Sentiment Analysis of Online New Energy Vehicle Reviews
Previous Article in Journal
Dynamic Obstacle Avoidance and Path Planning through Reinforcement Learning
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Applied Sciences
Volume 13
Issue 14
10.3390/app13148175
applsci-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Boiling vs. Microwave Heating—The Impact on Physicochemical Characteristics of Bell Pepper (Capsicum annuum L.) at Different Ripening Stages

by
Remigiusz Olędzki
1,2 and
Joanna Harasym
1,2,*
1
Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
2
Adaptive Food Systems Accelerator (AFSA)—Science Centre, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
*
Author to whom correspondence should be addressed.
Appl. Sci. 2023, 13(14), 8175; https://doi.org/10.3390/app13148175
Submission received: 30 May 2023 / Revised: 5 July 2023 / Accepted: 12 July 2023 / Published: 13 July 2023
(This article belongs to the Section Food Science and Technology)
Browse Figure
Versions Notes

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.
Keywords: boiling; microwaves; bell pepper boiling; microwaves; bell pepper

Share and Cite

MDPI and ACS Style

Olędzki, R.; Harasym, J. Boiling vs. Microwave Heating—The Impact on Physicochemical Characteristics of Bell Pepper (Capsicum annuum L.) at Different Ripening Stages. Appl. Sci. 2023, 13, 8175. https://doi.org/10.3390/app13148175

AMA Style

Olędzki R, Harasym J. Boiling vs. Microwave Heating—The Impact on Physicochemical Characteristics of Bell Pepper (Capsicum annuum L.) at Different Ripening Stages. Applied Sciences. 2023; 13(14):8175. https://doi.org/10.3390/app13148175

Chicago/Turabian Style

Olędzki, Remigiusz, and Joanna Harasym. 2023. "Boiling vs. Microwave Heating—The Impact on Physicochemical Characteristics of Bell Pepper (Capsicum annuum L.) at Different Ripening Stages" Applied Sciences 13, no. 14: 8175. https://doi.org/10.3390/app13148175

APA Style

Olędzki, R., & Harasym, J. (2023). Boiling vs. Microwave Heating—The Impact on Physicochemical Characteristics of Bell Pepper (Capsicum annuum L.) at Different Ripening Stages. Applied Sciences, 13(14), 8175. https://doi.org/10.3390/app13148175

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop