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Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage

Author:
de Jesús Ornelas-Paz, José, Castañeda-Jiménez, Andrés C., Estrada-Alvarado, María I., Ramos-Aguilar, Olivia P., Ibarra-Junquera, Vrani, Pérez-Martínez, Jaime D., Escalante-Minakata, Pilar, Guevara-Arauza, Juan C., Ruiz-Cruz, Saúl
Source:
Journal of food science and technology 2015 v.52 no.10 pp. 6415-6424
ISSN:
0022-1155
Subject:
ascorbic acid, bags, beta-carotene, color, cost effectiveness, firmness, food quality, metabolites, modified atmosphere packaging, peppers, phenols, polyethylene, recycled materials, storage quality, weight loss
Abstract:
The impact of modified atmosphere packaging on the content of selected bioactive compounds and other quality attributes of Jalapeño peppers has not been well studied. In this study, Jalapeño peppers were packed in low-cost bags (composed of recycled-LDPE) that had been perforated at several levels (0-4 holes). Packages were stored at 7 °C for 6 weeks. Samples of unpacked peppers were stored at 23 and 7 °C and were used as control groups. The quality of the peppers and the gas composition inside of the packages were evaluated during storage. The best modified atmosphere was obtained with unperforated bags. Significant loss of weight and firmness were prevented by packaging. The loss of weight and firmness were 20.2–82.6 and 32–100 % in unpacked peppers. Low levels of fermentative metabolites accumulated in packed peppers in unperforated bags and in bags with 1 perforation. The tristimulus color and the bioactive compounds content (phenols, ascorbic acid, β-carotene, and capsaicinoids) remained unchanged in packed peppers. These quality attributes changed gradually in peppers that were stored at 23 °C. The tested bags represent a cost-effective alternative to preserve the quality of intact Jalapeño peppers.
Agid:
4406782