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Increasing the Colour Stability of Paprika Powder during Storage in Light at Ambient Temperature

Paprika’s rich red colour is a key quality marker, but it’s highly vulnerable to degradation during storage, especially under light and ambient conditions. This study explores how different storage environments, antioxidant treatments, and processing methods impact the colour stability of paprika powder over time.

You Will Learn About:

  • The role of temperature, humidity, and light in accelerating colour loss.
  • How different antioxidant treatments help preserve colour.
  • The effects of irradiation and drying techniques on pigment retention.
  • Practical insights for spice formulators and food manufacturers.
KFTEMEA Product Cover Pages - Increasing the Color Stability of Paprika Powder during Storage in Light at Ambient Temperature

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