Abstract This study aimed to investigate the effect of packaging material, storage methods, and duration on the functional properties of red pepper powder during a ten-month storage period. Samples were packed in Low-density, high-density, black low-density polyethylene, and aluminum pouches and kept at ambient and refrigerated conditions. A significant (p<0.001) interaction of effect of the three factors was observed for all parameters except for MC and PI. The percentage of TCC lost was 8.41%, 14.19%, 21.23%, and 30.68% in ALP, HDPE, LDPE, and BLDPE under refrigerated storage, and 10.91%, 17.65%, 25.01%, and 52.02%, respectively, in the same bags at ambient. The loss in Oleoresin content was 44.34%, 37.82%, 37.25%, and 20.77% at ambient, and 32.27%, 27.25%, 28.16%, and 13.42% under refrigeration in ALP, HDPE, BLDPE, and LDPE, respectively. The percentage of TAOC lost was 46.76%, 56.40%, 66.22%, and 61.52%, under refrigeration; and 57.29%, 67.45%, 68.50%, and 66.36%, respectively, at ambient storage, for ALP, HDPE, BLDPE, and LDPE. AlP maintained high qualities during the storage, due to the lower permeability of the AlP outer environment. Finally, further study on the safety and other nutritional qualities of the product is needed.
Fikiru et al. (Wed,) studied this question.
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