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Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage

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Abstract

The impact of modified atmosphere packaging on the content of selected bioactive compounds and other quality attributes of Jalapeño peppers has not been well studied. In this study, Jalapeño peppers were packed in low-cost bags (composed of recycled-LDPE) that had been perforated at several levels (0-4 holes). Packages were stored at 7 °C for 6 weeks. Samples of unpacked peppers were stored at 23 and 7 °C and were used as control groups. The quality of the peppers and the gas composition inside of the packages were evaluated during storage. The best modified atmosphere was obtained with unperforated bags. Significant loss of weight and firmness were prevented by packaging. The loss of weight and firmness were 20.2–82.6 and 32–100 % in unpacked peppers. Low levels of fermentative metabolites accumulated in packed peppers in unperforated bags and in bags with 1 perforation. The tristimulus color and the bioactive compounds content (phenols, ascorbic acid, β-carotene, and capsaicinoids) remained unchanged in packed peppers. These quality attributes changed gradually in peppers that were stored at 23 °C. The tested bags represent a cost-effective alternative to preserve the quality of intact Jalapeño peppers.

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Acknowledgments

This research was fully funded by the Fondo Sectorial de Investigación para la Educación (Investigación Básica SEP-CONACYT; Project Clave: 103391). The authors would like to thank Ana Lourdes Ramos and Emilio Ochoa-Reyes for their technical assistance.

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Authors and Affiliations

  1. Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico

    José de Jesús Ornelas-Paz, Andrés C. Castañeda-Jiménez & Olivia P. Ramos-Aguilar

  2. Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, C.P. 85000, Cd. Obregón, Sonora, Mexico

    María I. Estrada-Alvarado, Olivia P. Ramos-Aguilar & Saúl Ruiz-Cruz

  3. Laboratorio de Bioingeniería, Universidad de Colima, Km. 9 carretera Coquimatlán-Colima, C.P. 28400, Coquimatlán, Colima, Mexico

    Vrani Ibarra-Junquera & Pilar Escalante-Minakata

  4. Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Manuel Nava 6 Zona Universitaria, C.P. 78210, San Luis, Potosí, Mexico

    Jaime D. Pérez-Martínez & Juan C. Guevara-Arauza

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  1. José de Jesús Ornelas-Paz
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  2. Andrés C. Castañeda-Jiménez
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  3. María I. Estrada-Alvarado
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  4. Olivia P. Ramos-Aguilar
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  5. Vrani Ibarra-Junquera
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  6. Jaime D. Pérez-Martínez
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  8. Juan C. Guevara-Arauza
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  9. Saúl Ruiz-Cruz
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Correspondence to José de Jesús Ornelas-Paz.

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de Jesús Ornelas-Paz, J., Castañeda-Jiménez, A.C., Estrada-Alvarado, M.I. et al. Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage. J Food Sci Technol 52, 6415–6424 (2015). https://doi.org/10.1007/s13197-015-1749-8

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  • DOI: https://doi.org/10.1007/s13197-015-1749-8

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