Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability
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 expe...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2022-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Fractional-Factorial-Design-and-Desirability-Function-Based-Approach-in-Spice-Paprika,146640,0,2.html |
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| author | Arnold Koncsek Lajos Szokol Vivien Krizsa Hussein G. Daood Lajos Helyes Antal Véha Balázs Szabó P. |
| author_facet | Arnold Koncsek Lajos Szokol Vivien Krizsa Hussein G. Daood Lajos Helyes Antal Véha Balázs Szabó P. |
| author_sort | Arnold Koncsek |
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| description | 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. |
| format | Article |
| id | doaj-art-08120a7671c84af39b2a970861a58786 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2022-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-08120a7671c84af39b2a970861a587862025-02-02T23:00:51ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072022-03-017219110010.31883/pjfns/146640146640Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour StabilityArnold Koncsek0https://orcid.org/0000-0001-7532-7401Lajos Szokol1Vivien Krizsa2Hussein G. Daood3https://orcid.org/0000-0001-6004-7650Lajos Helyes4https://orcid.org/0000-0001-7365-8653Antal Véha5Balázs Szabó P.6https://orcid.org/0000-0001-5950-3858QA/QC Department, Rubin Spice Paprika Processing Szeged Ltd., 173. Szerb Str., Szeged-Szőreg H-6771, HungaryQA/QC Department, Rubin Spice Paprika Processing Szeged Ltd., 173. Szerb Str., Szeged-Szőreg H-6771, HungaryQA/QC Department, Rubin Spice Paprika Processing Szeged Ltd., 173. Szerb Str., Szeged-Szőreg H-6771, HungaryHorticultural Science Department, Hungarian University of Agriculture and Life Sciences, 1 Páter Károly Str., Gödöllő H-2100, HungaryHorticultural Science Department, Hungarian University of Agriculture and Life Sciences, 1 Páter Károly Str., Gödöllő H-2100, HungaryFaculty of Engineering, University of Szeged, 5-7 Moszkvai Av., Szeged H-6725, HungaryFaculty of Engineering, University of Szeged, 5-7 Moszkvai Av., Szeged H-6725, HungaryThe 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.http://journal.pan.olsztyn.pl/Fractional-Factorial-Design-and-Desirability-Function-Based-Approach-in-Spice-Paprika,146640,0,2.htmlspice-paprikaextractable colourexperimental designaccelerated shelf-life test |
| spellingShingle | Arnold Koncsek Lajos Szokol Vivien Krizsa Hussein G. Daood Lajos Helyes Antal Véha Balázs Szabó P. Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability Polish Journal of Food and Nutrition Sciences spice-paprika extractable colour experimental design accelerated shelf-life test |
| title | Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability |
| title_full | Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability |
| title_fullStr | Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability |
| title_full_unstemmed | Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability |
| title_short | Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability |
| title_sort | fractional factorial design and desirability function based approach in spice paprika processing technology to improve extractable colour stability |
| topic | spice-paprika extractable colour experimental design accelerated shelf-life test |
| url | http://journal.pan.olsztyn.pl/Fractional-Factorial-Design-and-Desirability-Function-Based-Approach-in-Spice-Paprika,146640,0,2.html |
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