Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns

• Type: Article in International Scientific Journal
• Date: 2020

Authors

Barbosa, C (Author) Other; Machado, TB (Author) Other; Alves, MR (Author) Other; Beatriz B P P Oliveira (Author) FFUP

Journal

Title: Molecules

Vol. 25

Final page: 2323

ISSN: 1420-3049

Publisher: MDPI

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Other information

Authenticus ID: P-00S-5BR

DOI: 10.3390/molecules25102323

Abstract (EN): The influence of modified atmosphere packaging (MAP, 10% O-2 and 45% CO2) on the quality characteristics of fresh-cut green, red and yellow bell peppers (Capsicum annuum L. var annuum) was investigated. Packaging film bags (Krehalon MLF40-PA/PE) with fresh-cut bell peppers were stored for up to 17 days at 5 degrees C. The in-package O-2 level ranged between 10 and 15%, respecting the current recommendations for fresh-cut vegetable products. Initial CO2 levels were higher than commonly used (from 5 to 10%), decreasing progressively over time due to the permeability of the selected polyethylene film. At the end of the storage period, they stabilized between 2 and 5%. A small variation in texture, moisture, titratable acidity, pH and microbial growth was observed during the storage period, as well as a good color retention and sensory properties maintenance. Negligible losses in the antioxidant activity and bioactive compounds (total phenol, flavonoid, anthocyanin and carotenoid content) were noted at the end of the study. Sensory analysis showed that panelists could not detect significant differences among sampling periods. A PCA with predictive biplots confirmed the existence of significant correlations. The products retain their initial characteristics without severe loss of quality until at least the 17th storage day. Given the current commercial shelf life of fresh-cut bell peppers, ranging from 9 to 14 days, the described treatment enabled an increase of at least 3 days (20%) of the products shelf life, reducing food waste and contributing to food security.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 18