Influence of packaging material and storage temperature on colour quality and shelf life of red chilli powder

Abstract

Red chilli is an excellent source of bioactive compounds such as carotenoids, capsanthin, capsaicin, oleoresins, phenolics. These compounds impart red colour and pungency, important quality traits, to the chilli. Hence, present study was conducted to evaluate effect of packaging material and storage temperature on total extractable colour, oleoresin extractable colour and total carotenoid content of red chilli powder made from dried and destalked red chilli fruits. Chilli powder was packed in three different packaging material with and without vacuum at room (average annual temperature 25°C) and low (5±0.5°C) temperatures for 12 months. Results indicated that both packaging material and storage temperature significantly affected the total carotenoids and color quality of chilli powder in all the treatments at the end of 12 months. TCC in red chili powder stored in different packaging material at room and low temperature ranged from 261.52 to 250.62 mg/100 g and 261.52 to 259.14 mg/100 g, respectively The TEC and OEC for chilli powder packed in different packaging materials at room temperature conditions varied 262.87 to 247.44 ASTA units (Table 3-4). The content of TEC and OEC for chilli powder packed in different packaging material at low temperature ranged from 262.87 to 247.44 ASTA units. The chilli powder packed in polypropylene (PP), polypropylene vacuum (PPV), laminated (L) and laminated vacuum (LV) showed the least percent decline in colour quality parameters. Degradation rates were highest in powder packed in woven polypropylene (WPP). These samples were spoiled during sixth months of storage. Overall quality of red chilli powder was better in laminated pouch under vacuum than other packaging materials studied. Therefore vacuum packaging technology for long term storage of red chilli powder was found the best.