Evaluation of edible film and modified atmosphere packaging on the improvement of quality and shelf life of bell pepper

Document Type : Research Paper

Authors

1 Department of Food Science and Technology, Ferdowsi University of Mashhad

2 Ferdowsi University of Mashhad

Abstract

Introduction: Bell peppers belong to vegetables group and contain nutrients effective in preventing and treating many diseases. However, due to shrinkage and water content loss in these products followed by a decrease in vitamins, there are some problems with their color in the interval between harvest and consumption which can be improved using packaging techniques. Bell Pepper (Capsicum annuum L.) belongs to the Solanaceae family and is one of the most popular agricultural products in various countries, especially in the Middle East. The importance of this product is not only due to its economic importance, but mainly due to the fact that it is a very good source of ascorbic acid. This type of pepper has significant amounts of insoluble fiber that can play an important role in the prevention and treatment of gastrointestinal diseases such as constipation (Park et al. 1998). Pepper is also a rich source of vitamins C, A and lycopene antioxidants, which can be effective in preventing many cancers. Despite the nutritional benefits, some of the properties of bell peppers can limit the producers of this product. For example, wrinkles and dehydration, and consequently a decrease in vitamins in pepper, are among the things that take time to supply to the consumer, reducing their appearance and nutritional value. Solutions to this problem include the use of improved packing methods, optimal storage conditions, and treatment with preservatives (Guerra et al., 2011). Packaging is a simple and effective way to protect vegetables and fruits that protects against the influence of external factors as well as preserves physical and chemical properties (stove and colleagues 2010). Today, packaging with a modified atmosphere has been widely used to increase the shelf life of fresh fruits and vegetables. Other ways to improve the shelf life of fresh vegetables include the use of edible coatings that have antibacterial properties, prevent the migration of moisture and gas, among which, chitosan due to its properties such as non-toxic, biodegradable Vulnerability and biocompatibility have been widely used in peppermint. Polymer food films are made in a thin layer that is placed on food or between food components. Oral films increase product shelf life and meet consumer demand even more than natural materials, and are less polluting to the environment. Edible coatings are usually composed of polysaccharides, proteins, lipids, or mixtures thereof (Park et al., 1994). In addition, adding essential oils to the food cover as a natural preservative can increase the antibacterial properties of the coating. Chitosan is a polymer that has many applications in the food industry and is the second most abundant natural polymer after cellulose. This polysaccharide has functional properties such as antimicrobial, antifungal and antioxidant properties, and also has properties such as environmental compatibility, informality and various physico-chemical properties. Despite extensive research on improving the quality and increasing the shelf life of bell peppers abroad, unfortunately, in our country, there has not been much research on increasing the shelf life of this product using packaging and food coatings. The aim of this study was to investigate the effect of packaging with modified atmosphere and edible chitosan coating in combination with different temperatures and times in order to maintain qualitative characteristics and increase the shelf life of bell peppers.
Material and methods: In this study, response surface methodology and central composite design were used in order to investigate the effect of Chitosan coating (0-1%), oxygen gas concentration in packaging (3-21%), storage temperature (5-20°C), and storage time duration (5-45 days) on parameters of decrease percentage in weight, Hardness, vitamin C, and color properties (L*, a*, b* components). The ripe peppers were harvested from the greenhouse and after being disinfected with Sodium hydrochloride solution (100 ppm) were floated in chitosan solution0%, 5/0% and 1% and packaged under three different concentrations of oxygen ( 5,10 and 0%) and the samples were kept at different temperatures for 45 days. In sensory evaluation, 5-point hydraulic scale method was used and sensory properties including texture, taste, flavor, aroma, product freshness and overall product acceptance were examined (Sedaghat et al., 2010).
Results and discussion: The results showed that chitosan polysaccharide concentration had no significant effect on changes in weight and tissue firmness of green bell peppers. However, increasing this concentration caused an increase in vitamin C conservation in bell peppers samples. In addition, it was revealed that increasing the concentration of this covering substance up to 0.5% causes an increase in L* component. By increasing oxygen gas concentration in packaging environment, there was a decreasing trend in tissue firmness and vitamin C content of samples. The results from variance analysis also showed that changes in oxygen gas concentration had no significant effect on changes in the samples’ weights as well as on brightness (L* components) of their colors. By increasing the concentration of oxygen in the packaging in the a* values had a decreasing trend and the effect of Polysaccharide chitosan was insignificant (P<0.05). By increasing the concentration of oxygen in the packaging the b* component was increased and made the b*reduced by increasing concentrations of chitosan coating. The reception of the samples in terms of tissue, aroma, freshness and taste was lower under the conditions with higher oxygen which was also true about the general reception. And the concentration of Polysaccharide chitosan had the lowest effect on the organoleptic changes of the packaged product under various conditions. Based on the results polysaccharide chitosan had a significant impact on the taste of the final product.
Conclusion: Based on the results the optimal concentration of chitosan coating, the concentration of oxygen, temperature and time are 6/0%, 12%, 8/21-to- 11 ° C, respectively.

Keywords


احمدی م، داوری نژاد غ، عزیزی م ف، صداقت ن و تهرانی فر، ع. 1387. تاثیر بسته­بندی با اتمسفر تغییر یافته بر خصوصیات کیفی و افزایش عمر انباری دو رقم آلبالو، مجله علوم باغبانی (علوم و صنایع کشاورزی)، 22 (2)، 156-166.
بی نام. 1371. میوه‏ها، سبزی‏ها و فرآورده‏های آنها، اندازه‏گیری اسید اسکوربیک (ویتامین ث‏)، استاندارد ملی ایران،شماره 5609، چاپ اول.
صداقت ن و حسینی ف. 1389. تاثیر نوع بسته بندی و دمای نگهداری بر ویژگیهای فیزیکوشیمیایی و حسی آب لیمو. نشریه پژوهشهای علوم و صنایع غذایی ایران، 6 (1)، 8-1.
ضیابخش دیلمی م،  صداقت ن، و شهیدی، ف. 1388. تأثیر روش بسته بندی و دمای نگهداری بر خصوصیات شیمیایی و حسی بیسکویت فشرده. نشریه پژوهشهای صنایع غذایی ایران، 5 (1)،20-11.
فخاریان ن، حسنپوراصیل، م و  عسگری م. 1387. تاثیر بسته بندی در اتمسفر تعدیل یافته (MAP) و انبار سرد بر صفات کمی و کیفی دو رقم کاهو (Lactuca sativa L.). فصلنامه علوم و صنایع غذایی، 5 (1)، 50-37.
مرتضوی م ح، ارزانی ک و برزگر م. 1385. تاثیر بسته بندی تحت خلا و شرایط اتمسفر تغییر یافته بر ماندگاری و کیفیت میوه خرما (Phoenix dactylifera L.) رقم برحی. مجله علمی کشاورزی، 29 (3)، 137-125.
موحدنژاد م، محمد هادی خوش­تقاضا م، ظهوریان مهر م ج و مینایی س. 1393. تأثیر پوششهای خوراکی و نانو زیست سازگار بر خواص کیفی سیب گلدن دلیشز در طی شرایط مختلف انبارداری. فصلنامه علوم و صنایع غذایی، 45(11)، 24-13.
Abbasi NA, Iqbal Z, Maqbool M and Hafiz IA. 2009. Postharvest Quality of mango (Mangifera indica L.) fruits as affected by coating. Pakistan Journal of Botany 41, 343–357.
Alique R and Alonso, J. 2003. Influence of the modified atmosphere packaging on shelf life and quality of Naviland sweet cherry. Eur Food Technol 217, 416-420.
Berlinet C, Ducruet V, Brat P, Brillouet J-M, Reynes M, and Guichard E. 2003. Effects of PET packaging on the quality of an orange juice made from concentrate. International Conference Engineering and Food, ICEF9. France.
Burdurlu HS, Koca N and Karadeniz F. 2005. Degradation of vitamin C in citrus juice concentrates during storage, Journal of Food Engineering, 74, 2: 211-216.
Caleb OJ, Opara UL, Mahajan PV, Manley M, Mokwena L and Tredoux AGJ. 2013. Effect of modified atmosphere packaging and storage temperature on volatile composition and postharvest life of pomegranate arils (cv. „Acco and „Herskawitz). Postharvest Biology and Technology 79, 54-61.
Chien PJ, Sheu F and Lin HR. 2007. Coating citrus (Murcott tangor) fruit with low molecular weight chitosan increases postharvest quality and shelf life. Food Chemistry 100, 1160–1164.
Chumillas MR, Belissario Y, Iguaz A and Lopez, A Quality and shelf life of orange juice aseptically packaged in PET bottles, Technical University of Cartagena, Agricultural Equipment and Food Engineering Department, Paseo Alfonso Xlll. 48, 30203 Cartagena, Spain.
Conesa A, Verlinden BE, Artés-Hernández F, Nicolaï B, Artés F. 2007. Respiration rates of fresh-cut bell peppers under supertamospheric and low oxygen with or without high carbon dioxide. Postharvest Biology and Technology 45, 81-88.
Devlieghere F, Vermeulen A and Debevere J. 2004. Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables. Food Microbiology 21, 703-714.
Duan J, Park SI, Daeschel MA and Zhao, Y. 2007. Antimicrobial Chitosan  Lysozyme (CL) Films and Coatings for Enhancing Microbial Safety of Mozzarella Cheese. Journal of food science 72(9), M355-M362.
Fan W, Sun J, Chen Y, Qiu J, Zhang Y and Chi Y. 2009. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry 115, 66-70.
Georgantelis D, Ambrosiadis I, Katikou P, Blekas G and Georgakis SA. 2007. Effect of rosemary extract, chitosan and a-tocopherolon microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 _C. Meat Science 76, 172–181.
Ghaouth AE, Arul J, Ponnampalam R and Boulet M. (1991). Use of chitosan coating to reduce weight loss and maintain quality of cucumber and bell pepper fruits. Journal of Food Processing and Preservation 15, 359–368.
González-Aguilar GA, Ayala-Zavala JF, Ruiz-Cruz S, Acedo-Félix E and Dı́az-Cinco ME. 2004. Effect of temperature and modified atmosphere packaging on overall quality of fresh-cut bell peppers. LWT - Food Science and Technology 37, 817-826.
Gorny JR, Gil MI and Kader AA. 1998. Postharvest physiology and quality maintenance of fresh-cut pears. Acta Horticultorae 464, 231–236.
Gorny JR, Hess-Pierce B and Kader AA. 1999. Effects of fruits ripeness and storage temperature on the deterioration rate of freshcut peaches and nectarine slices. Postharvest Biology and Technology 33, 110–113.
Gorny RJ. 2001. A summary of C.A and M.A requirements and recommendations for fresh-cut (minimally processed) fruits and vegetables. In: Optimal controlled atmospheres for Horticultural perishables, (University of Davis, ed.) Postharvest Horticultural series, No 22ª, pp. 95-103.
Guerra M, Magdaleno R, Casquero PA. 2011. Effect of site and storage conditions on quality of industrial fresh pepper. ScientiaHorticulturae 130, 141-145.
Jayaprakasha G K, Negi PS, Jena BS and Rao LJM. 2007. Antioxidant and antimutagenic activities of Cinnamomum zeylanicum fruit extracts. Journal of Food Composition and Analysis 20, 330–336.
Kabasakalis V, Siopidou D and Moshatou E. 2000. Ascorbic acid content of commercial fruit juices and its rate of loss upon storage. Food Chemistry 70, 325–328.
Kanatt SR, Chander R and Sharma A.2008. Chitosan and mint mixture: A new preservative for meat and meat products. Food Chemistry 107, 845–852.
Lerdthanangkul S and Kroctha JM. 1996. Edible coating effects on post harvest quality of green bell peppers. Journal of Food Science 61, 176–179.
Manolopoulou H, Xanthopoulos G, Douros N, Lambrinos G. 2010. Modified atmosphere packaging storage of green bell peppers: Quality criteria. Biosystems Engineering 106, 535-543.
Manning K, 1993. Soft fruits. In: Seymour, GB, Taylor, JE, Tucker, G.A. (Eds.), Biochemistry of Fruit Ripening. Chapman & Hall, London, UK, pp. 347–373.
Martinez D, Guillen S, Castillo S, Valero D and Serrano M. 2003. Modified atmosphere packaging maintains quality of table grapes. J Food Sci 68, 1838-1843.
Nyanjage MO, Nyalala SPO, Illa AO, Mugo BW, Limbe AE and Vulimu EM. 2005. Extending postharvest life of sweet pepper (CapsicumannumL. ‘CaliforniaWonder’) with modified atmosphere packaging and storage temperature. Agriculture Tropica ET Subtropica 38(2), 28–34.
Ojagh SM, Rezaei M, Razavi SH and Hosseini SM. H. 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry120, 193–198.
Park HJ, Na SK, Lee SI, Kang JK, Park IS. 1998. The effect of red pepper and capsaicin on gastric emptying in human volunteers. Gastroenterology 114, Supplement, 1: A818.
Patrıcia S, Tanada-Palmu and Carlos RF. 2005. Effect of edible wheat gluten-based films and coatings on refrigerated strawberry (Fragaria ananassa) quality. Postharvest Biology and Technology 36, 199–208.
Qi H, Hu W, Jiang A and Tian M.2010. Extending shelf-life of Fresh-cut ‘Fuji’ apples with chitosan-coatings, Innovative Food Science and Emerging Technologies. In press: 10.1016/j.ifset.2010.11.001.
Rungsinee S and Patratip R. 2008. Effect of a mango film on quality of whole and minimally processed mangoes. Postharvest Biology and Technology47, 407-415.
Skog S and Smith P. 2003. On-farm Modified atmosphere packaging of sweet cherries. Acta improve fruit quality of cherries during subsequent storage. Postharvest Biology and Technology 25,117-121.
Xing Y Li X, Xu Q, Yun J, Lu Y, Tang Y. 2011. Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.). Food Chemistry 124, 1443–1450.