포장재를 달리한 고춧가루의 저장조건에 따른 capsaicinoids와 색상 함량 변화 = The Changes of Capsaicinoids and ASTA Color Value of Red Pepper Powder Packed with Different Packaging Materials

다국어 초록 (Multilingual Abstract)

This study was performed to investigate the change in the chemical components of red pepper powder using different packaging materials and various storage conditions. Red pepper powders with 11 and 15% initial moisture content were packsd with five different materials and stored at different temperatures(0, 20, and 30℃) for a one year period. Over the storage period, each combination was periodically sampled, and examined for composition changes. The five packaging materials were: linear low density polyethylene(LLDPE), nylon/LLDPE(Ny/LLDPE), saran coated ethylene vinyl acetate copolymer/linear low density polyethylene(B650), nylon/Tie/nylon/ethylene-vinyl alcohol copolymer/nylon/Tie/LLDPE(RDX-2787) and oriented polypropylene/aluminum/LLDPE(OPP/Al/LLDPE), and the three storage conditions were (28.3±1.0)℃ with (15.5±2.8)% relative humidity, (18.6±0.5)℃ with(46.6±4.9)% RH, and (0±2)℃ with (80±10)% RH, respectively. The moisture contents of all samples changed according to the relative storage humidity, except those of the samples packed with OPP/Al/LLDPE, which remained constant throughout the storage period. The capsaicinoids content of the red pepper powder did not change significantly for 6 months, but gradually decreased after that until about 85% of the original amount remained at the final stage of storage. The ASTA color values of all samples decreased gradually throughout the storage period. The higher the storage temperature, the more severe the deterioration. The color deterioration seemed greatly related to the existence of oxygen, as the deterioration was especially severe in the samples packed with LLDPE and B650, where the oxygen transmission rate were highest among the five packaging materials.