Using mild heat treatment to improve the bioactive related compounds on fresh‐cut green bell peppers

Abstract

SummaryBioactive related compounds of fresh‐cut green bell peppers (Capsicum annuum, L.) exposed to water immersion at 55 °C and 60 °C per 180 s were evaluated during storage. Their sensorial and microbial quality, acidity, sugar and chlorophyll content were also determined. Beneficial effects on sensorial attributes were observed in treated peppers with longer shelf life than in non‐treated ones (5 days at 4 °C, 2 days at 10 °C). At the end of storage at 4 °C, phenols increased to 11% and quercetin and antioxidant capacity were retained, but in control peppers ascorbic acid dropped 16%. At 10 °C, there was no change in phenols; quercetin, ascorbic acid and antioxidant activity decreased (15%, 13% and 10% respectively) in treated peppers. Changes were more noticeable in non‐treated products (phenols increased 21%, ascorbic acid decreased 28% and antioxidant activity 20%). Mild heat treatments applied to fresh‐cut peppers seemed to preserve some of their bioactive compounds during storage.