Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns
Abstract
:1. Introduction
2. Results
2.1. Packaging and Gas Composition
2.2. Moisture and Ash
2.3. Titratable Acidity and pH
2.4. Texture
2.5. Color Evaluation
2.6. Total Phenol Content
2.7. Total Flavonoid Content
2.8. Anthocyanin Content
2.9. Carotenoid Content
2.10. Antioxidant Activity and Bioactive Compounds Evaluation
2.11. Microbial Growth Control
2.12. Interplay of Parameters
2.13. Sensory Evaluation
3. Discussion
4. Materials and Methods
4.1. Samples
4.2. Minimally Processed Vegetables
4.3. Moisture and Ash Contents
4.4. Titratable Acidity
4.5. pH Analysis
4.6. L*, a*, b*, C* and h* Color
4.7. Texture Analysis
4.8. Extraction of Bioactive Compounds
4.9. Total Phenolic Content (TPC)
4.10. Total Anthocyanin (ANT)
4.11. Total Flavonoid Content (TFL)
4.12. Total Carotenoid (TC)
4.13. Antioxidant Activity-DPPH• Assay
4.14. Total Microorganism Counting
4.15. Sensory Evaluation
4.16. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Bell Pepper | Days | L* | a* | b* | Cb | hc |
---|---|---|---|---|---|---|
Gp | 0 | 33.70 ± 0.03 | −8.58 ± 0.12 | 16.9 3± 0.02 | 18.98 ± 0.12 | 116.87 ± 0.10 |
5 | 33.60 ± 0.02 | −7.78 ± 0.08 | 14.40 ± 0.01 | 16.37 ± 0.18 | 118.38 ± 0.07 | |
10 | 39.38 ± 0.03 | −8.94 ± 0.04 | 18.65 ± 0.04 | 20.68 ± 0.03 | 115.59 ± 0.06 | |
14 | 33.83 ± 0.05 | −7.81 ± 0.12 | 15.26 ± 0.08 | 17.15 ± 0.05 | 117.09 ± 0.02 | |
17 | 34.58 ± 0.04 | −7.49 ± 0.05 | 14.95 ± 0.11 | 16.72 ± 0.02 | 116.63 ± 0.08 | |
Rp | 0 | 38.79 ± 0.02 | 31.37 ± 0.03 | 27.81 ± 0.03 | 41.92 ± 0.01 | 41.56 ± 0.01 |
5 | 38.99 ± 0.08 | 33.73 ± 0.08 | 26.35 ± 0.06 | 42.80 ± 0.04 | 37.99 ± 0.02 | |
10 | 41.32 ± 0.07 | 30.02 ± 0.16 | 26.40 ± 0.04 | 39.98 ± 0.06 | 41.32 ± 0.06 | |
14 | 39.70 ± 0.08 | 30.89 ± 0.09 | 26.15 ± 0.13 | 40.48 ± 0.12 | 40.25 ± 0.04 | |
17 | 37.61 ± 0.04 | 28.79 ± 0.08 | 25.36 ± 0.11 | 38.37 ± 0.07 | 41.37 ± 0.03 | |
Yp | 0 | 61.39 ± 0.08 | 4.98 ± 0.09 | 49.98 ± 0.06 | 50.22 ± 0.15 | 84.31 ± 0.02 |
5 | 54.51 ± 0.06 | −0.09 ± 0.17 | 40.64 ± 0.07 | 40.64 ± 0.08 | 90.12 ± 0.06 | |
10 | 55.79 ± 0.03 | −0.09 ± 0.12 | 46.47 ± 0.08 | 46.47 ± 0.04 | 90.10 ± 0.01 | |
14 | 52.47 ± 0.05 | −0.21 ± 0.09 | 43.46 ± 0.04 | 43.46 ± 0.03 | 90.27 ± 0.04 | |
17 | 57.24 ± 0.07 | −0.46 ± 0.04 | 41.82 ± 0.02 | 41.82 ± 0.02 | 90.62 ± 0.07 |
Capsicum annuum L. | Experiment Details: | Shelf-Life a | Ref |
---|---|---|---|
Fresh-cut green bell peppers cv Twingo F1; Southern Greece | MAP; 5 and 10 °C, 90% RH Initial conditions-P: 22% O2; 2–5% CO2 Packaging: LDPE-60, MDPE-30 and PVC | 14 days at 5 °C LDPE-60 film | [6] |
Fresh-cut green bell peppers cv Swarma harvested from the Central Institute of Agricultural Engineering, Bhopal, India | Active Packages: P1 (4.5% O2; 7.8% CO2); P2 (4.7% O2; 7.5% CO2) 8 ± 1 °C, 95 ± 3% RH Packaging system designed by the authors using permeable polymeric films (38 μm thick polypropylene (PP) with ten perforations of 0.3 mm made using a needle). | 49 days at 8 °C, 95% RH P1 and P2 | [10] |
Fresh-cut green bell peppers cv Twingo F1; Southern Greece | MAP; 0 and 5 °C, 90% RH P1: 5% O2; 10% CO2; P2: 5% O2; 15% CO2 Packaging: 20 μm thick HDPE (0.96g cm−3) packages | 10 days 0 °C P1 and P2 | [14] |
Mature green bell peppers, obtained at R. Ranga Swamy farm (green house), Thanjavur, India | Initial conditions: 20% O2; 0.1% CO2 33 °C, 65% RH; 20 °C, 75% RH; 8°C, 95% RH Packaging and storage conditions: Corrugated fiber board boxes; Diffusion channel system with different lengths (10, 1.5 and 25 cm) | 10 days (33 °C/65% RH) 28 days (8 °C/95% RH) 25cm diffusion channel length | [24] |
Mature green bell peppers, Orissa University of Agriculture and Technology, Bhubaneswar, Odisha, India | P: 9.0–9.8% O2; 3.3–4.1% CO2 23–35 °C, 35–75% RH and 4–6 °C, 45% RH Packaging: MAP with LDPE (Low-density Polyethylene), MAP with PP, MAP in perforated LDPE films, MAP in perforated PP films-five holes of 0.3 mm diameter in each side of the film, shrink packaging with Biaxially Oriented PP (BOPP) film and vacuum packaging with PP film. | 20 days 4–6 °C, 45% RH MAP with PP film and vacuum packaging with PP film | [25] |
Fresh-cut red bell peppers var Kannon harvested from the Arava Desert of Israel | Initial conditions—P: 21% O2; 0.3% CO2 1.5 °C; 7 °C and 17 °C, 94% RH Packaging: Xtend® (XF) and Polyethylene (PE) films | 14 days at 7 °C, 94% RH XF packaging | [26] |
Mature green bell peppers; Cultivars–Smooth Cayenne1; Sultan2 Bangkerohan, Davao City, Philippines | Ambient Conditions: (28.74 ± 0.94 °C, 65.68 ± 7.43% RH; 13.62 KPa VPD) *; Evaporative cooling (EC): (23.91 ± 3.85 °C, 93.84 ± 9.33% RH; 1.79 KPa VPD) ** The EC was covered with two layers of jute sack (burlap) as walls of the EC cabinet. The sack wall was constantly bathed with water from a container placed on top of the EC cabinet to keep it moistened. | 1* 9 days 1** 18 days 2* 7 days 2** 15 days | [27] |
Fresh-cut green bell peppers; Jiangsu, China | Pressurized argon treatments (2–6 MPa/1 h) P: 5% O2; 8% CO2; 4 °C, 90% RH Packaging: Polystyrene packages; Pressurized Argon Treatments (PAT) | 12 days (PAT of 4 MPa/1h); 4 °C | [28] |
Red bell peppers in ripening stage, from green to red color, obtained at local distributor of Abidjan, Côte d’Ivoire | 6, 16, 21 and 30 ± 2 °C; 20 days Packaging: Polyethylene perforated sealed bags (30 μm thick with 20 perforations of 5 mm in diameter. | 12 days at 6 °C | [29] |
Fresh-cut green bell peppers obtained at local distributor of São Paulo, Brazil (22°42′ S; 47°38′ W; 546 m) | P: 2% O2; 10% CO2; 88% N2; 1 ± 1 °C; 21 days Packaging: BOPP/LDPE plastic bags. | 14 days at 1 ± 1 °C | [30] |
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Barbosa, C.; Machado, T.B.; Alves, M.R.; Oliveira, M.B.P.P. Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns. Molecules 2020, 25, 2323. https://doi.org/10.3390/molecules25102323
Barbosa C, Machado TB, Alves MR, Oliveira MBPP. Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns. Molecules. 2020; 25(10):2323. https://doi.org/10.3390/molecules25102323
Chicago/Turabian StyleBarbosa, Carla, Thelma B. Machado, Manuel Rui Alves, and Maria Beatriz P. P. Oliveira. 2020. "Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns" Molecules 25, no. 10: 2323. https://doi.org/10.3390/molecules25102323