08 Jul Why do BBQ rubs` color fade after time?
BBQ Rubs and Spices fade out in sunlight because it contains natural pigments, primarily carotenoids (like capsanthin, capsorubin, and beta-carotene), which are highly sensitive to light, heat, and oxygen.
Here’s why it happens:
☀️ Photodegradation (light breakdown)
- UV rays in sunlight break down the molecular structure of the carotenoids.
- As these pigments degrade, the vibrant red color fades, often turning orange or dull brown.
🔥 Heat exposure
- Sunlight also brings heat, which accelerates the oxidation of the pigments and essential oils, causing further fading and flavor loss.
🌬️ Oxygen exposure
- When combined with light, oxygen causes oxidative bleaching, which weakens the color and aroma of spices over time.
🔒 How to protect BBQ Rubs (and other BBQ spices):
- Store in opaque or amber containers
- Keep in a cool, dark pantry – away from windows and direct sunlight.
- Avoid frequent opening – air exposure speeds up degradation.
- Vacuum seal or nitrogen-flush packaging can extend shelf life for commercial products.
Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs Rubs & Sauces
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