Comparative study on the characteristics of low-mineral paprika powder using combined drying and soaking methods.

This study aimed to investigate the effects of soaking time and drying methods on the physicochemical properties of low-mineral paprika powders. The drying methods used were hot-air drying (HD), infrared-assisted hot-air drying (ID), and freeze-drying (FD). ID demonstrated the shortest drying time, followed by HD and FD, due to its higher effective moisture diffusivity ranging from 3.63–4.27 × 10−10 m2/s compared with that of HD ranging from 2.42–2.74 × 10−10. The FD samples, which were not affected by thermal stress, exhibited higher color values, rehydration ratios, and ABTS radical scavenging capacities. Soaking enhanced the drying efficiency and was associated with mineral content reduction in red and orange paprika powders. However, soaking lowered the antioxidant properties and color values owing to the destruction of the microstructure. These findings are expected to provide fundamental knowledge for the development of low-mineral, high-quality paprika powders. [Display omitted] • Soaking and drying treatments were applied to red, orange and yellow paprika. • Soaking treatment reduced mineral content in paprika with cell matrix destruction. • Destroyed cell structure improved effective moisture diffusivity and drying rate. • ID showed higher drying rate and effective moisture diffusivity than HD. • FD exhibited higher color values, rehydration ratios, and antioxidant property. [ABSTRACT FROM AUTHOR]