PIMPENTONS (Capsicum annuum)

The fruits of Capsicum annuum L species are important sources of bioactive compounds such as carotenoids, flavonoids, phenolic compounds, besides vitamin E and an excellent antioxidant activity, where these components vary according to their stage of maturation and consequent coloration. It is very sought after by the food industry, for its color and flavor characteristics, as well as for its versatility. Thus, the objective was to obtain and characterize natural dyes and extracts from bell peppers at the first and last stage of ripening, and to evaluate their functionality as natural additives.

Autorentext

Bacharel em Engenharia de Alimentos, Mestre em Sistemas Agroindustriais, Doutoranda em Engenharia de Processos, MBA em Gestão e Engenharia de Produção e Especialista em Docência do Ensino Superior.