Commercial paprika is placed at different temperatures, from 30 up to 100°C in order to control the effect of heat in carotenoids of this spice. A degradation is found via cis-isomers, with a concentration increase at low temperature. There is, from 70°C, a great destruction in all pigments.
No takes yet. Share an insight, caveat, or question.
J. Garrido Fernández (1997) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: