Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns
The influence of modified atmosphere packaging (MAP, 10% O<sub>2</sub> and 45% CO<sub>2</sub>) on the quality characteristics of fresh-cut green, red and yellow bell peppers (<i>Capsicum annuum</i> L. var <i>annuum</i>) was investigated. Packaging film...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-05-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/10/2323 |
| _version_ | 1797567833328058368 |
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| author | Carla Barbosa Thelma B. Machado Manuel Rui Alves Maria Beatriz P. P. Oliveira |
| author_facet | Carla Barbosa Thelma B. Machado Manuel Rui Alves Maria Beatriz P. P. Oliveira |
| author_sort | Carla Barbosa |
| collection | DOAJ |
| description | The influence of modified atmosphere packaging (MAP, 10% O<sub>2</sub> and 45% CO<sub>2</sub>) on the quality characteristics of fresh-cut green, red and yellow bell peppers (<i>Capsicum annuum</i> L. var <i>annuum</i>) was investigated. Packaging film bags (Krehalon MLF40-PA/PE) with fresh-cut bell peppers were stored for up to 17 days at 5 °C. The in-package O<sub>2</sub> level ranged between 10 and 15%, respecting the current recommendations for fresh-cut vegetable products. Initial CO<sub>2</sub> 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. |
| first_indexed | 2024-03-10T19:48:04Z |
| format | Article |
| id | doaj.art-da40ccd65b184e9e8ddbd1b71be9765a |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T19:48:04Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-da40ccd65b184e9e8ddbd1b71be9765a2023-11-20T00:40:34ZengMDPI AGMolecules1420-30492020-05-012510232310.3390/molecules25102323Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security ConcernsCarla Barbosa0Thelma B. Machado1Manuel Rui Alves2Maria Beatriz P. P. Oliveira3CISAS-IPVC/Centre for Research and Development in Agrifood Systems and Sustainability-Polytechnic Institute of Viana do Castelo, Av. do Atlântico, s/n, 4900-908 Viana do Castelo, PortugalREQUIMTE/Dep. Chemical Science, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, PortugalCISAS-IPVC/Centre for Research and Development in Agrifood Systems and Sustainability-Polytechnic Institute of Viana do Castelo, Av. do Atlântico, s/n, 4900-908 Viana do Castelo, PortugalREQUIMTE/Dep. Chemical Science, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, PortugalThe influence of modified atmosphere packaging (MAP, 10% O<sub>2</sub> and 45% CO<sub>2</sub>) on the quality characteristics of fresh-cut green, red and yellow bell peppers (<i>Capsicum annuum</i> L. var <i>annuum</i>) was investigated. Packaging film bags (Krehalon MLF40-PA/PE) with fresh-cut bell peppers were stored for up to 17 days at 5 °C. The in-package O<sub>2</sub> level ranged between 10 and 15%, respecting the current recommendations for fresh-cut vegetable products. Initial CO<sub>2</sub> 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.https://www.mdpi.com/1420-3049/25/10/2323<i>Capsicum annuun</i> L.sensory analysisbioactive compoundsprincipal component analysis |
| spellingShingle | Carla Barbosa Thelma B. Machado Manuel Rui Alves Maria Beatriz P. P. Oliveira Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns Molecules <i>Capsicum annuun</i> L. sensory analysis bioactive compounds principal component analysis |
| title | Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns |
| title_full | Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns |
| title_fullStr | Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns |
| title_full_unstemmed | Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns |
| title_short | Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns |
| title_sort | fresh cut bell peppers in modified atmosphere packaging improving shelf life to answer food security concerns |
| topic | <i>Capsicum annuun</i> L. sensory analysis bioactive compounds principal component analysis |
| url | https://www.mdpi.com/1420-3049/25/10/2323 |
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