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

Carla Barbosa,Thelma B Machado,Maria Beatriz P P Oliveira,Manuel Rui Alves

doi:10.3390/molecules25102323

Abstract

The influence of modified atmosphere packaging (MAP, 10% O2 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 °C. The in-package O2 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.

Highlights

The deterioration of food products can occur at any stage of the supply chain, especially when they reach their “best before” date
Experimental designs that are similar to the one proposed in the present study showed shelf lives ranging from 10 to 14 days for fresh-cut green bell peppers, according to atmospheric conditions and types of packaging (Table 1)
Green, red and yellow fresh-cut bell peppers of Capsicum annuun L. var annuum were stored at 5 ◦ C for 17 days employing packaging film bags (Krehalon MLF40-PA/PE) in a modified atmosphere

Summary

Introduction

The deterioration of food products can occur at any stage of the supply chain, especially when they reach their “best before” date. Molecules 2020, 25, x FOR PEER REVIEW the shelf lifeand of fresh food and the prevention of its deterioration just one day. By identify these to identifyand these solutions makesimple these changes and safe the supply chain [1,2]. Solutions make these and changes and safesimple throughout the throughout supply chain [1,2].

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Discussion

Conclusion