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1/2022 vol. 72
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ORIGINAL ARTICLE
Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability
Arnold Koncsek 1
,
 
Lajos Szokol 1
,
 
Vivien Krizsa 1
,
 
Hussein G. Daood 2
,
 
Lajos Helyes 2
,
 
Antal Véha 3
,
 
Balázs Szabó P. 3
 
 
 
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1
QA/QC Department, Rubin Spice Paprika Processing Szeged Ltd., 173. Szerb Str., Szeged-Szőreg H-6771, Hungary
 
2
Horticultural Science Department, Hungarian University of Agriculture and Life Sciences, 1 Páter Károly Str., Gödöllő H-2100, Hungary
 
3
Faculty of Engineering, University of Szeged, 5-7 Moszkvai Av., Szeged H-6725, Hungary
 
 
Submission date: 2021-10-27
 
 
Final revision date: 2022-02-04
 
 
Acceptance date: 2022-02-11
 
 
Online publication date: 2022-03-01
 
 
Publication date: 2022-03-01
 
 
Corresponding author
Arnold Koncsek   

QA/QC department, Rubin Spice Paprika Processing Szeged Ltd., Hungary
 
 
Pol. J. Food Nutr. Sci. 2022;72(1):91-100
DOI: https://doi.org/10.31883/pjfns/146640
 
 
Article (PDF)
References (33) Citations (1)
 
KEYWORDS
spice-paprika
extractable colour
experimental design
accelerated shelf-life test
 
TOPICS
Spectrometry
Other techniques
Effects on food quality
Shelf-life/storage
Herbs and spices
Pigments
 
ABSTRACT
The storage-stability of extractable colour in paprika powder is strongly influenced by the processing steps. The purpose of this research work was to decrease the degradation rate of extractable colour of paprika powders to 3-4 ASTA units/month and increase the shelf-life. Fractional factorial experimental design and desirability function-based approach was applied to moderate the adverse effect of the key-importance processing steps on colour agent content. Photochemical-accelerated shelf-life test was used for the empirically-based quality improvement. Post-harvest ripening, drying, sorting (seed content), milling and additives (paprika seed oil, tocopherol extract) were identified as important for the degradation rate of extractable colour. The colour stability was very sensitive to the milling and drying intensity, while proper setup of other processing steps compensated the adverse effect of drying and milling parameters. The supplementation with cold-pressed spice paprika seed oil was demonstrated as a natural way of colour stabilization. At the highest desirability value (0.986) the rate constant of accelerated colour stability test (k) and shelf-life time (θS[100ASTA]) were −0.494 ASTA units/day and 2326 days, respectively. Alternative factor level settings enabled taking into account processing-tradition and efficiency expectation. In these cases, desirability values and the predicted shelf-life were 0.5-0.8 and 712-918 days, respectively. Validation study showed that the real observed rate constant and shelf-life values met the predicted values and their 95% confidence interval.
FUNDING
This work was supported by GINOP‐2.1.7‐15‐2016‐01670 project at the Rubin Spice Paprika Processing Szeged Ltd. (Hungary, traditional spice paprika production area of Szeged).
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CITATIONS (1):
1.
Changes in Carotenoids and Quality Parameters of Sweet Paprika (Capsicum annuum) After an Accelerated Heat Treatment
Belén Olga Ferrando, Nieves Baenas, María Jesús Periago
Antioxidants
 
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ISSN:1230-0322
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In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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