IMPROVEMENT OF SHELF LIFE QUALITY OF GREEN BELL PEPPERS USING EDIBLE COATING FORMULATIONS
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June – July, 2013, vol. 2, no. 6
Emilio Ochoa-Reyes, Gabriela Martínez-Vazquez, Saul Saucedo-Pompa, Julio Montañez, Romeo Rojas-Molina, Miguel A. de Leon-Zapata, Raúl Rodríguez-Herrera, Cristóbal N. Aguilar
Food Sciences of Food Sciences
In Latin-America, there are countries with high production levels of green bell peppers, which requires of new strategies of conservation for their international trade. Traditional techniques of preservations do not guarantee to prolong the shelf life of these kinds of fruits, for this reason, in the present study, the Influence of different edible coating formulations on shelf-life quality of green bell peppers was studied. Three different biopolymers (pectin, arabic, and xanthan gums) were evaluated in mixtures with candelilla wax as hydrophobic phase, jojoba oil as plasticizer and a crude extract of polyphenols as source of bioactive compounds. Green bell peppers were immersion-treated and then stored at room temperature. Response variables were: weight loss, color, appearance, pH, total soluble solids and firmness changes which were kinetically determined. All peppers treated with edible-coating showed a significant difference (Tukey, p≤0.05) in weight loss compared to control treatment (without edible coating), while a lower level of deterioration was observed in fruits treated with edible coating formulated with arabic gum, but appearance remained similar among fruits treated with different edible coatings. Use of mixtures of biopolymers, candelilla wax, jojoba oil and polyphenols to develop edible and functionalized coatings significantly extended shelf life of green bell pepper.
Candelilla wax, jojoba oil, polyphenols, tarbush, biopolymers
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