title: Effect of ripening, heat processing, and fat type on the micellarization of pigments from jalapeño peppers.
abstract: Raw and heat-processed (boiled and grilled) jalapeño peppers at three intermediate ripening stages (brown, 50% red, and 75% red) were digested in vitro without fat and in the presence of soybean oil (SO) or beef tallow (BT), and the micellarization of their lipid soluble pigments (LSP) was measured. The micelles from digestions with brown, 50% red, and 75% red peppers contained up to 27, 35, and 29 different LSP, respectively. Boiling and grilling decreased the micellarization of LSP from brown peppers, whereas the opposite was observed with 75% red peppers. Heat processing did not clearly affect the micellarization of LSP from 50% red fruits. The impact of fat on LSP micellarization was ripening-dependent, but the micellarization of the less polar carotenoids was always increased by SO or BT. This positive effect of fat was higher with SO than with BT.
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo A. C. (CIAD), Unidad Cuauhtémoc, Avenida Rı́o Conchos S/N, Parque Industrial, C.P. 31570 Cd. Cuauhtémoc, Chihuahua, Mexico.
authors.forename: Claudia I
authors.initials: CI
authors.lastname: Victoria-Campos
authors.forename: José de Jesús
authors.initials: Jde J
authors.lastname: Ornelas-Paz
authors.forename: Elhadi M
authors.initials: EM
authors.lastname: Yahia
authors.forename: Jorge A
authors.initials: JA
authors.lastname: Jiménez-Castro
authors.forename: Braulio
authors.initials: B
authors.lastname: Cervantes-Paz
authors.forename: Vrani
authors.initials: V
authors.lastname: Ibarra-Junquera
authors.forename: Jaime David
authors.initials: JD
authors.lastname: Pérez-Martínez
authors.forename: Paul B
authors.initials: PB
authors.lastname: Zamudio-Flores
authors.forename: Pilar
authors.initials: P
authors.lastname: Escalante-Minakata
mesh_terms: D002212:Capsicum / Q000737:chemistry* / Q000254:growth & development; D002338:Carotenoids / Q000737:chemistry; D003296:Cooking / Q000379:methods*; D005223:Fats / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry / Q000254:growth & development; D006358:Hot Temperature; D010860:Pigments, Biological / Q000737:chemistry*; D014675:Vegetables / Q000737:chemistry* / Q000254:growth & development
chemical_list: D005223:Fats; D010860:Pigments, Biological; D002338:Carotenoids