The effects of high-humidity hot air impingement blanching on the quality characteristic of red pepper powder was investigated in this research. The red pepper was treated by different high-humidity hot air impingement blanching times (0, 30, 60, 90, 120, 150 s). After blanching and hot air impingement drying, the content of vitamin C, total flavonoid, total carotenoids, total phenolics, surface color, antioxidant capacity (DPPH and FRAP), and the change of microstructure were evaluated and observed. Results showed that the surface color experienced a huge change, L* decreased significantly, while a* and b* had an opposite trend. The ΔE increased in the early stage, followed by a significant decrease. With the increase of blanching time, the contents of vitamin C and total phenolics increased in the early stage and then decreased, reaching the maximum values of (84.95±6.86) mg/g and (3.68±0.31) mg/(GAE·g) at 30 s and 60 s, respectively. In contrast, the contents of carotenoids, red pigment, and total flavonoids decreased remarkably. The antioxidant activity of the powder showed that with the increase of blanching time, reaching its peak at 60 s. The change of microstructure represented that long-term blanching would destroy the integrity of cells, which meant the cell wall and cell membrane would be severely deformed. To sum up, a blanching time of 30 s or 60 s can be considered as the best high-humidity hot air impingement blanching time, which is conducive to the retention of nutrients in red pepper.
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