1. What molecules give paprika oleoresin its color and what reactions can they u

Question

1. What molecules give paprika oleoresin its color and what reactions can they undergo over storage? What reactions can happen during thermal processing? What is the effect of water activity on such reactions ?

2. The oleoresin was spray dried with gum arabic. What is gum arabic and what benefit does this treatment offer?

3. One study found good color retention of spray dried oleoresin at a water activity of 0.7. What issue may arise when a spray dried powder is stored at such a high water activity?

4. Aside from pigment stability, what is another challenge for adding paprika oleoresin to foods?

5. Carotenoids in paprika oleoresin can be analyzed by RP-HPLC. Name 2 detectors that would work for such an analysis

Explanation / Answer

1.  Capsanthin and Capsorubin, other Carotenoids (Lutein, Neoxanthin etc.) are the main carotenoids which give paprika oleoresin its reddish color. During storage at room temperature and dark, cis-trans isomerization of carotenoids could occur. Thermal processing also causes similar degradation of carotenoids. Increased water activity, increases the rate of degradation. It may also lead to microbial contamination.

2. Gum arabic is a natural gum. It is composed of the hardened sap of the acacia tree. It is used as a stabilizer in food industry, i.e it prevents degradation and protects food products from moisture in the air.

3. At high water activity, microbial contamination could occur.

4. Challenges in adding paprika oleoresin to foods - 1. pigment stability; 2. preventing contamination by mycotoxins from paprika powder.

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