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Synergistic Utilization of ε-Polylysine and p-Coumaric Acid as Natural Preservatives for Enhancing the Shelf Life of Fresh-Cut Green Bell Peppers.
- Source :
-
Journal of Food Biochemistry . 11/22/2023, p1-14. 14p. - Publication Year :
- 2023
-
Abstract
- The utilization of natural preservatives presents a promising avenue for mitigating the spoilage of fresh-cut fruits and vegetables induced by microorganisms, enzymatic browning, and water loss. We have developed an innovative method for preserving fresh-cut green peppers using the combined effects of ε-polylysine (ε-PL) and p-Coumaric acid (p-CA). Through concentration screening experiments, we determined that the optimal concentrations of ε-PL and p-CA were 25 mg/L and 10 mg/L, respectively (ε-p-CA). Treatment with ε-p-CA significantly improved the quality of fresh-cut green peppers. It effectively reduced hardness and weight loss, preserving the texture and appearance of the peppers. Furthermore, ε-p-CA treatment delayed the increase in respiratory rate, electrolyte leakage, and ethylene production, thereby maintaining the structural integrity. Meanwhile, ε-p-CA treatment effectively inhibited the malondialdehyde (MDA) content increase and maintained DPPH radical scavenging activity. The microbial analysis demonstrated the ε-p-CA-treated peppers also showed lower total bacterial, mold, and yeast counts, which prolonged the freshness of fresh-cut peppers. In addition, ε-p-CA treatment improved the retention of phenolics and vitamin C without significantly affecting the color and soluble sugar content of green peppers. Overall, the ε-p-CA treatment showed promise as a natural preservative for extending the shelf life of fresh-cut green peppers. [ABSTRACT FROM AUTHOR]
- Subjects :
- *BELL pepper
*ENZYMATIC browning
*VITAMIN C
*TREATMENT delay (Medicine)
Subjects
Details
- Language :
- English
- ISSN :
- 01458884
- Database :
- Academic Search Index
- Journal :
- Journal of Food Biochemistry
- Publication Type :
- Academic Journal
- Accession number :
- 174065599
- Full Text :
- https://doi.org/10.1155/2023/5435011