Edible treatments of Capsicum extracts inactivate the microbial contaminations to improve the quality of fresh‐cut bell pepper ( Capsicum annuum L. var. grossum (L.) Sendt)

Abstract

The present study aimed to examine the efficiency of ethanolic extract of Capsicum annuum L (CAE) in improving the shelf life and quality of fresh-cut C. annuum (FCCa). The uniformly sliced FCCa were prewashed with sodium hypochlorite solution (NaOCl) and then treated with 10% of CAE. The foodborne pathogens of Listeria monocytogenes and Salmonella enterica were patched on the surface of FCCa and stored at 15°C and 4°C for 12 days. The shelf life of FCCa was examined in terms of physical appearance, weight loss, total flavonoid, and phenolic content, antioxidant, and antimicrobial activity in a regular interval. The results revealed that the combinational treatment diminished the pathogen load, and the outcomes of the study suggested that the conventional method of NaOCl washing with CAE significantly improved the shelf life of FCCa by retaining its antioxidant, and phytochemical compositions at 4°C for 12 days. Practical applications Washing is an efficient strategy to extend the life span of fruits and vegetables, from this prospective NaOCl with ethanolic extract of Capsicum annuum extending the shelf life of fresh-cut bell pepper were detailed documented. The combinational treatment was markedly diminished the foodborne pathogen load with a notable antioxidant activity through maintaining its total phenolic and flavonoid content throughout the storage period. Taken together the possible practical outcome of this study suggested that conventional methods of chlorine solution with C. annuum extracts enhance the shelf life of the fresh-cut form of fruits and vegetables and prevent economic loss during the storing period.