


































Food Science and Nutrition Studies 

ISSN 2573-1661 (Print) ISSN 2573-167X (Online) 

Vol. 3, No. 4, 2019 

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133 
 

Original Paper 

Maintain the Chili Colour of a Sea-food Dipping Sauce in 

Product Processing 

W. Puminat1* 

1 Division of Food Chemistry and Physic, Institution of Food Research and Product Development, 

Kasetsart University, P.O.box 1043, Kasetsart Bangkok, 10900 Thailand  

 

Received: October 24, 2019   Accepted: November 5, 2019   Online Published: November 15, 2019 

doi:10.22158/fsns.v3n4p133        URL: http://dx.doi.org/10.22158/fsns.v3n4p133 

 

Abstract 

Products of sea-food dipping sauce were prepared by sugar, water, acid, salt with chili and herbs. In 

the experiments, products were prepared and designed on a factor model for the study on the program. 

They were designed as factorial 4×2×4 by management with RBCD on conditions model of blanching, 

heating and cooling for the study on chili colour. The results of the experiments performed on 

physicochemical properties of product such as Brix 50.0-66.9 pH 3.52-4.29, Aw 0.814-0.879, solid 

content 2.80-5.75 g/100g, chlorophyll a 0.20-1.66, chlorophyll b 1.38-4.13. Colour value of products 

was L*29.99-23.97, a*-2.56- -3.0 and b*8.28-1.21. The green value of products was preserved green 

colour for processing on blanching, short-time heating and all cooling. The color preservation of chili 

depended on the preparation process. Blanching and cooling supported to preserve the colour and 

decreasing of decay texture. Usage chemicals as Ca2+ and Mg2+ treatment.in processing of products 

were preserved a green colour more than no chemical treatment. Blanching, cooling and short time for 

cooking were product development in order to preserve the green colour. The stability of the color of 

product was improved by blanching and cooling including boiling with short time.  

Keywords 

chilli color, dipping sauce, color preservation 

 

1. Introduction 

Chlorophyll is a green plant pigment that is important function of plant physiology as well as the 

possible health effects. Chlorophyll is found in the chloroplasts of plants. There are various types of 

chlorophyll structures but plants contain chlorophyll a and b. Chlorophyll a has blue-green color. 

Chlorophyll b has green-yellow color. Chlorophyll has antioxidant and anti-inflammatory properties that 

prevent chronic diseases such as cancer. A molecular structure of chlorophyll is similar to heme 



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Chlorophyll has magnesium as its central metal ion, and the large organic molecule to which it bonds is 

known as a porphyrin. Heme consists of a porphyrin similar to that in chlorophyll with at its center. Heme 

is bright red, the pigment that characterizes red blood. In the red blood cells of vertebrates, heme is bound 

to proteins to form hemoglobin. Heme is the red pigment of blood in humans and animals whereas in the 

central atom of heme is an iron (II) ion. The metal in the center of chlorophyll molecule is magnesium. 

It makes chlorophyll remains green. The sea salt in cooking composes of sodium or magnesium ions 

replaces in food it will also have green vegetables are fresh. Therefore, the addition of salt to the 

vegetables boiling are preserved green vegetables, it makes pretty fresh. if we boiled vegetables for a 

long time the vegetables had been a pale color. In acid conditions, added lemon juice in vegetable for 

cooking changes color from green to brown. Porphyrin structure of chlorophyll replaces with hydrogen 

ion in reaction and changes to a reddish brown. Frozen vegetables should be blanched and decreased 

temperature with cold water such that green vegetables are fresh longer. To add a little oil in vegetable, 

it will coat the cell walls of vegetables that are boiled. More flexible And the surface of the vegetables 

are even more luster. It makes a green shadow more.  

Chili is an ingredient to enhance the color, flavor and aroma in food. It is also used as economic plant 

for medicinal plant and product food. Several types of food products contain chili such as chili dipping 

sauce, chili sauce and canned food. Some are used as a cooking ingredients and main ingredient is chili 

pepper and paste chili. They are used to season a dish after preparation. The chlorophyll green gives fresh 

color for various food. Colour of chlorophyll has unique characteristics that can degrade through 

enzymatic and non-enzymatic reactions. The Maillard reaction and oxidation make change to dark 

brown. Usage high-temperature processing of the product degraded green colour through several 

processes. Chlorophyll degradation progresses rapidly as the chlorophyll structure changes into its 

derivative compounds that result in its green color. The discoloration of green chlorophyll change into 

dark-green, yellow or black. one of the most important qualities is control parameters in process of 

industry.  

 

2. Materials and Methods 

2.1 Processing of a Sea Food Dipping Sauce from Chili 

2.1.1 Preparation of Chili by Chemical Treatments for Process  

5% of Chemicals (Ca(OH)2, MgO, MgCl2 and CaCl2) were prepared by dissolve with distillation water. 

Chili was soaked in chemicals of the following solutions over night or about 5hrs. They were eluted 

with filtered water 2L for three times. They were drained until dry and packed in cool stores for the 

next to product preparation.  

2.1.2 Steps on the Preparation of Product  

To boil the mixing of water and sugar until boiling 

            added acid and salt 

                                     added herbs and chili (blanching or no blanching) 



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To cook by heating and cooling or no cooling 

2.1.3 Study on Temperature and Time on the Process 

Blanching was a heat treatment by steaming and followed by cooling with low temperature or room 

temperature. Blanching, heating and cooling were important for processed products. There was study 

on time of blanching as 0, 1 and 3 min for the difference of chili colour before processing of product. In 

the processing, they were divided into 6 groups as the following:  

BCC = Blanching and Cooling with Cooling after process heating 

BCN = Blanching and Cooling with No cooling after process heating 

BNC = Blanching and No cooling with Cooling after process heating 

BNN = Blanching and No cooling with No cooling after process heating 

NBC = No blanching with Cooling after process heating 

NBN = No blanching with No cooling after process heating 

2.1.4 Experimental Designs for the Product of Processing  

In the experiments, products were designed on a model of preparation and factor of conditions for the 

study on chili colour. They depended on chili groups, bleaching, heating and cooling. The experimental 

design was factorial 4×2×4 by management with RBCD model as 2 blocks. The first factor was four 

groups of fixing colour as Ca(OH)2, MgO, MgCl2, and CaCl2. The second was two types of bleaching 

and no bleaching. The third was bleaching by with or without cooling and with or without cooling after 

heating. Products of processing were kept on study the quality and property of characteristics. 

2.2 Physicochemical Properties  

2.2.1 Dry Weight of Product and Preparation of Sample Solid 

The sample solid was prepared by filtration and drying. The sample was filtrated with gauze cloth. 

Residue from the filtration was made for drying with vacuum oven at 50°C 7hrs. The drying sample 

was kept in vial with screw cap for colour measurement. 

2.2.2 Soluble Solid Content or Degrees Brix (oBx) 

The Brix scale or degrees Brix (oBx) was numerically equal to the percent of dissolved solids in the 

products. The soluble solid content was determined by using a refractometer (Abbe Refractometer, 

model). % Brix of a solution was performed by refractive index of a solid-containing solution. Three 

determinations of each sample were taken with triplicate readings.  

2.2.3 Measurement the Green Colour of Chlorophyll  

Drying solid was packed in a transparent bag and mixture sample was taken in the transmission 

compartment for determination of colour value. All samples were measured a colour by reflectance and 

transmission with the Data Colour International Measurement model Colour Tools by transmission 

compartment. CIE value (Commission Internationale de I'Eclaerage) display colour value in CIELAB 

system. L*(0 = black and 100 = white), a*(-a* = green and +a* = red) and b*(-b* = blue and +b* = 

yellow) at D65 10Deg (Light source Illuminant D).  

 



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2.2.4 Determination of Chlorophyll Content 

Samples were stirred together and mixed until homogeneous. After that sample was allowed to separate 

the layers. A transparent layer of 1ml dipping sauce was soaked and extracted with 10 ml acetone in 

vial with screw cap by vortex mixer for 30 min. Mixer solution was centrifuged at 4,500 rpm for 20 

min. The upper layer was supernatant for chlorophyll analysis by UV-visible spectrophotometer at 

absorbance of wavelength 645 and 663 nm. To calculate the amount of chlorophyll a and chlorophyll b 

by equation below.  

Chlorophyll (a) = [12.7 (OD663) -2.69 (OD645)] x V /1000 x Wt  

Chlorophyll (b) = [22.9 (OD645) -4.68 (OD663)] x V /1000 x Wt 

(OD = absorbance of the sample V= volume of the solution sample Wt. = weight of the sample). 

2.2.5 Determination of β-carotene Content  

Samples were soaked and extracted with acetone-hexane mixture (10:1) by vortex mixer. Extracts were 

centrifuged at 4500 rpm 30 min and upper transparency of the sample was determined total carotene 

content using the established method of UV-visible spectrophotometer at wavelength 445 nm. 

2.2.6 Measuring the Water Activity (Aw) 

Aw was equilibrated and measured at 25°C by an instrument of The Novasina LabMASTER-Aw. The 

water activity was recorded with Sorption behavior of water and bounded water in food Water activity 

was usually controlled by the use of salt or sugar. Changing the Aw of the finished product indicated the 

process and changes in ingredients.  

2.2.7 pH Measurement 

The pH (Sartorius model Docu-pH+ meter) was calibrated according to the manufacturer's instructions 

using buffer standards of pH 7 and pH 4. The pH meter was immersed in the sample. The pH value of 

each product was measured and recorded the values of the concentration of the acidity. 

2.3 Statistical Analysis  

Statistical analysis of mean and variance in each treatment was taken with Duncan's new multiple range 

test at the significance level of p ≤ 0.05 by SPSS (Statistical Package for the Social Sciences) program. 

In each treatment was scaned and checked the correlation in order to compare the differences at p ≤ 

0.05 and p ≤ 0.01 level (2-tailed). The data were analyzed by statistical program of ANOVA and the 

average treatments were analyzed by Duncan New’s Multiple Range Test at significant level. 

 

3. Results and Discussions  

3.1 Characteristics of Products and Quality of Colour 

Products of sea food dipping sauce were prepared in ingredients with proportion by Figure1. The 

products were classified the food processing by pH< 4.5 as low acidity food. The buffer of sodium 

acetate/acetic was shown pH value as acids and measured in the pH range 3.7-5.6. The acidity of 

product should be satisfied with preparation at pH range 3.40 -3.75. Acid and salt of ingredients kept 

pH buffer and control the sour taste of product quality.  

https://global.britannica.com/science/hydrogen-ion


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Figure 1. The Percentage of Ingredients for Preparation of Sea Food Dipping Sauce 

 

In the experiments, blanching was done by heating and the temperature cool down so that the chilies 

were destroyed the enzyme and reduced the number of microorganisms. While it was cooked together 

with all ingredients for the product, chili color depended on the preparation process. The measured 

values were claimed to better preserve the quality of green colour. Process of blanching, cooling and 

treatment of chemicals (Ca2+, Mg2+) were shown the color enhancer. Blanching and cooling supported 

to reduce the decay of chilies and become tender more. The green value of products was increased for 

process on blanching and all cooling. Time of chili blanching with 5 min indicated less green color than 

3 min.  

3.2 Statistical Comparisons of the Different Processing and Treatments  

 

Table 1. Influence of Blanching and Thermal Cooking in Process on the Difference of Products 

and Total Individual Quality 

Sample   CIELAB colour   

 All products of sea food dipping sauce chili Dry solid of sea food dipping sauce chili 

 L* a* b* L* a* b* 

Classification of product by heating and cooling    

BCC 27.31±0.25e* -1.60±0.64f* 5.18±0.91ef* 49.74±6.96ab* 2.41 ±1.04a* 26.82±2.72b* 

BNC 26.22±0.25e* -1.27±-0.45f* 4.67±0.40ef* 49.09±5.37ab* 2.74±1.02a* 26.77±1.85b* 

BCN 28.28±1.14e* -1.68±0.69f* 5.65±1.94ef* 48.10±4.41ab* 2.82±0.99a* 26.64± 1.86b* 

BNN 26.84±1.23e* -1.23±0.46f* 5.24±1.10ef* 49.38±6.23ab* 2.76±0.87a* 27.28±2.81b* 

NBC 26.51±2.23e* -1.52±0.86f* 5.22±1.54ef* 50.96±4.80ab*  2.32±0.80a* 27.36±1.33b* 

NBN 27.83±0.74e* -1.41±0.28f* 5.25±1.34ef* 47.69±5.65ab* 2.96 ±1.19a* 25.97±3.16b* 

Classification of product by chemicals treatment    



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None 24.98±4.93 bd* 2.37±5.16 bc* 5.57±4.09cd* 44.76±3.33a*  3.25±0.73a* 24.78±1.96* 

MgCl2 26.27±1.40 bd* -0.86±0.44 bc* 4.51±1.86cd* 52.14 ±3.05a* 2.76 ±1.13a* 28.31±2.10* 

MgO 27.39±1.56 bd* -1.77±0.55 bc* 5.68±1.42cd* 52.25± 4.29 a* 3.29±0.88a* 27.37±2.03* 

Ca(OH)2 27.64±1.11 bd* -1.49±0.45 bc* 5.00±1.13cd* 54.04±4.35 a* 2.60±1.00 a* 27.91±1.65* 

CaCl2 27.35±0.80 bd* -0.98±0.27 bc* 4.51 ±1.01cd* 52.15±2.38 a* 2.18±0.62 a* 27.46±1.18* 

* mean the values in a row are significantly different at p ≤ 0.05 (2-tailed). abc mean the correlation by 

regression of the same alphabet are significant at p ≤ 0.05 (2-tailed). def show the correlation of the 

same alphabet are significant at p ≤ 0.01 (2-tailed). 

 

The different letters in the same column indicate a significant difference at the level of p ≤ 0.05. The 

differences of row L*, a* and b* for blanching, heating and cooling were significant at p ≤ 0.05. 

Average mean of L*, a* and b* for a kind of process by blanching and cooling were significantly 

different at the level of p ≤ 0.01. All products by processing with heating and cooling of BCC, BCN, 

BNC, BNN, NBC and NBN had significantly a difference at the 0.01 level (2-tailed). Blanching and no 

blanching process, the pearson’s correlation coefficient (Rx) of BCC, BCN, BNC with BNN were 

highly 0.984, 0.989 and 0.989 at the level of p ≤ 0.01. NBC and NBN were highly the correlation as Rx 

= 0.991 at p ≤ 0.01. But blanching and no blanching process were not the correlation at the level of p ≤ 

0.01. 

.

 

Figure 2. Colour Value and Product of Classification by Processing Six Groups with Heating and 

Cooling 

 

The differences between types of chlorophyll was displayed physicochemical properties and colour. 

Chlorophyll a and chlorophyll b were orderly bluish-green and yellow-green. The green value of 

products was increased for process on blanching and all cooling. Average mean of L*, a* and b* for a 

difference of row by blanching, heating and cooling were significant at p ≤ 0.01. Colour of chlorophyll 

content was determined along prepared treatments in order to assess both the comparative evaluation 

process and the quality of the green index. The chlorophyll of BCC, BCN, BNC, BNN, NBC and NBN 

indicated a significant difference at p ≤ 0.05. 



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Table 2. Comparison of Identity and Properties of the Processed Product in Each Group 

Samples 
β-carotene 

± SD 
Bx ± SD pH ± SD Aw ± SD 

% Dry wt. ± 

SD 
Chlorophyll ± SD 

      Type a Type b 

Classification of product by time for blanching     

None 0.20±0.01* 54.20±2.54xW* 3.72±0.17xZ* 0.873±-0.008Z* 4.01±0.50* 0.84±0.29y* 2.72 ±0.78y* 

1min 0.19±0.03* 53.98±1.79xW* 3.75±0.20xZ* 0.872z±0.006Z* 4.40±0.88* 0.77±0.35y* 2.63±0.55y* 

3 min 0.17±0.01* 56.20±2.60xW* 3.72±0.04xZ* 0.853z±0.019Z* 4.61±-0.5* 0.89±0.21y* 2.27±0.61y* 

Classification of products by processing for chemicals and no chemicals treatment   

None  55.38±2.49RS* 3.69±0.04mpT* 0.861±0.016q* 4.48±0.82pq* 0.61±0.24m* 2.23±0.63T* 

MgCl2  56.14±4.76RS* 3.58±0.05mpT* 0.867± 0.013q* 4.11±0.37pq* 0.69±0.17m* 2.31±0.44T* 

MgO  53.95±2.93RS* 3.72±0.068mpT* 0.873±0.060q* 3.81±0.60pq* 1.19±0.20m* 3.79±0.44T* 

Ca(OH)2  54.30±2.14RS* 4.17±0.070mpT* 0.875±0.002q* 4.06±0.33pq* 1.10±0.28m* 1.88±0.51T* 

CaCl2  53.76±2.45RS* 3.65±0.04mpT* 0.875±0.002q* 4.52±0.48pq* 0.78±0.29m* 3.02±0.40T* 

* mean the values in a row are significantly different at the 0.05 level (2-tailed). xmpq mean the correlation 

of the same alphabet are significant at p ≤0.01 (2-tailed). y show the correlation of the same alphabet are 

significant at p ≤ 0.05. WZRST mean the correlation by regression of the same alphabet are significant at p 

≤ 0.01 (2-tailed).  

 

All β-carotene measurements were derived using absorbency readings obtained for standard β-carotene. 

The standard curve for all β-carotene measurements of spectrophotometric readings was at 

concentrations as 0 - 0.5 mg. The calculation of β-carotene was followed by the same comparison on 

samples and standard solution by using a linear equation y = 3.879x - 0.001 at R2 = 0.9978. β carotene 

of sample for blanching with 3 min and 5 min were orderly 0.1845-0.3332 mg/100g and 0.1125-0.2582 

mg/100g. There was a statistically significant difference at p ≤ 0.01. The water activity was used as a 

point of definition for the regulations of determining an acidified food. Water activity was usually 

controlled by changes in ingredients and the use of salt or sugar. 

3.3 Correlation between Physicochemical Characteristics and Products  

In the experiments on chili with chemical treatments were shown the effects of Ca(OH)2 on change of 

pH. Both MgCl2 and CaCl2 were related to increasing content of total solid and all Ca2+ion (Ca(OH)2, 

CaCl2) were related to a decreasing of degrees Brix.  

 



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Figure 3. The Significant Correlation of Aw & Brix and pH & Brix for Product by Chili with 

Chemical Treatments at the Level of p ≤ 0.01 

 

  

Figure 4. Display Graph of the Correlation in Each of the Following Groups by 3D Surface Plots 

with Distance-weighted Least Squares of STATISTICA 

 

Chlorophyll (a) correlated with green colour value ( a*) and the correlation was significant at the level 

of p ≤ 0.01. All products from chili with chemical treatments, Aw and pH were shown a highly 

significant negative correlation Rx = 0.708 at p ≤ 0.01(2-tailed). The correlation of Aw and Brix were 

orderly negative by significant at Rx = 0.723 by chilies with chemical treatments and Rx = 0.619 at p ≤ 

0.01(2-tailed) by all chilies with none and chemical treatments. Chili with chemical treatments, the 

correlation pH & Wt. and pH & Brix were highly negative by significant at Rx = 0.774 and were highly 

positive by significant at Rx = 0.768 at p ≤ 0.01. 

 

4. Conclusion 

Development and improvement of products of sea-food dipping sauce were a technique of process in 

product producing. Process of blanching, cooling and treatment of chemicals (Ca2+, Mg2+) were 

indicated the color enhancer. The green value of products was increased for process control on heating 

and cooling. A short time of chili blanching indicated to preserve a green color more. The measured 



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values were claimed to preserve the better quality of green colour. The green colour of product was 

preserved in product processing on blanching and all extreme cooling. 

 

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Gross, J. (1991). Pigments in Vegetables: Chlorophylls and Carotenoid (p. 351). Van Nostrand Reinhold. 

Newyork.  

Hornero-Mendez, D., & Minguez-Mosquera, M. I. (2001). Rapid spectrophotometric determination of 

red and yellow isochromic carotenoid fractions in paprika and red pepper oleoresins. J Agric Food 

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Puminat, W., & Teangpook, C. (2017). Phytochemicals Extraction and Nutraceuticals of Purple Corn. 

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