M. Guerra-vargas et al., Carotenoid retention in canned pickled jalapeno peppers and carrots as affected by sodium chloride, acetic acid, and pasteurization, J FOOD SCI, 66(4), 2001, pp. 620-626
The combined effect of salt, acetic acid, and pasteurization temperature on
the retention of carotenoids in canned pickled carrots and green jalapeno
peppers was studied by a central composite design. The results were analyze
d by response surface methodology. The carotenoid standards were obtained b
y open column chromatography and the quantitation was done by HPLC. Only th
e main carotenoids were quantified: alpha- and beta -carotene in carrots an
d alpha-, beta -carotene, lutein, and violaxanthin in peppers. After analyz
ing the experimental results and the restrictions of the Mexican Regulation
s, 2% NaCl and 2% acetic acid concentrations were recommended. The optimal
pasteurization conditions were 70 degreesC/12.45 min for carrots and 83 deg
reesC/5.2 min for peppers.