Abstract
This work aimed to evaluate the effects of N2-assisted high-pressure processing (HPP, 400 MPa/7.5 min and 500 MPa/7.5 min) on the microorganisms and physicochemical, nutritional, and sensory characteristics of fresh-cut bell peppers (FCBP) during 25 days of storage at 4 °C. Yeasts and molds were not detected, and the counts of total aerobic bacteria were less than 4 log10 CFU/g during storage at 4 °C. The total soluble solids and L* values were maintained in HPP-treated FCBP during storage. After the HPP treatment, an 18.7–21.9% weight loss ratio and 54–60% loss of hardness were found, and the polyphenol oxidase (PPO) activity was significantly inactivated (33.87–55.91% of its original activity). During storage, the weight loss ratio and PPO activity of the samples increased significantly, but the hardness of 500 MPa/7.5 min for treated FCBP showed no significant change (9.79–11.54 N). HPP also effectively improved the total phenol content and antioxidant capacity of FCBP to 106.69–108.79 mg GAE/100 g and 5.76–6.55 mmol Trolox/L; however, a non-negligible reduction in total phenols, ascorbic acid, and antioxidant capacity was found during storage. Overall, HPP treatments did not negatively impact the acceptability of all sensory attributes during storage, especially after the 500 MPa/7.5 min treatment. Therefore, N2-assisted HPP processing is a good choice for the preservation of FCBP.
Highlights
Bell peppers, a cultivar group of the species Capsicum annuum L., are characterized by their blocky shape, attractive color, and mild taste
The number of surviving cells after high-pressure processing (HPP) treatments was determined by monitoring the total aerobic bacteria (TAB) and yeasts and molds (Y&M) counts
The initial counts of TAB and Y&M in the untreated sample were 4.18 and 2.23 log10 CFU/g, respectively. Both HPP-400 and HPP-500 treatments resulted in the reduction in Y&M to a level below the detection limit (10 CFU/g) during 25 days of storage at 4 ◦ C
Summary
Bell peppers (or sweet peppers), a cultivar group of the species Capsicum annuum L., are characterized by their blocky shape, attractive color, and mild taste. Bell peppers contain extremely high levels of the antioxidants vitamin C and E They contain moderate to high amounts of phenolics, flavonoids, and carotenoids, and capsanthin, lutein, and cryptoflavin have been found in peppers [1,2]. The consumption of these bioactive compounds provides the human body with protection against oxidative damage, reducing the incidence of degenerative diseases. For the convenience of food preparation processes in restaurants and fast-food industries worldwide and personal consumption, numerous fruits and vegetables are packaged according to the process of fresh cutting [4]. The modification of the gaseous composition in food packaging has been demonstrated to reduce the physical–chemical deterioration and prolong the shelf life of packaged food
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