Use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepper

Riboflavin (vitamin B2) generally is recognized as a safe (GRAS) additive. It is used in food to fortify products with low natural content or compensate for the possible vitamin losses during processing. In this work, we studied the effect of pre-storage riboflavin dips on the quality maintenance of...

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Autores principales: Pintos, Federico Martín, Lemoine, María Laura, Gergoff Grozeff, Gustavo Esteban, Hasperué, Héctor Joaquín, Vicente, Ariel Roberto, Rodoni, Luis María
Formato: Articulo
Lenguaje:Inglés
Publicado: 2022
Materias:
Ciencias Agrarias
Minimally processed
Vitamin B2
GRAS
Natural additive
Storability
Green
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/157050
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-157050
record_format dspace
spelling I19-R120-10915-1570502023-08-30T20:04:08Z http://sedici.unlp.edu.ar/handle/10915/157050 Use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepper Pintos, Federico Martín Lemoine, María Laura Gergoff Grozeff, Gustavo Esteban Hasperué, Héctor Joaquín Vicente, Ariel Roberto Rodoni, Luis María 2022 2023-08-30T14:46:14Z en Ciencias Agrarias Minimally processed Vitamin B2 GRAS Natural additive Storability Green Riboflavin (vitamin B2) generally is recognized as a safe (GRAS) additive. It is used in food to fortify products with low natural content or compensate for the possible vitamin losses during processing. In this work, we studied the effect of pre-storage riboflavin dips on the quality maintenance of fresh-cut pepper (Capsicum annum L). We initially tested the efficacy of different riboflavin concentrations (0, control; 1; 10 and 100 μmol L-1) to reduce spoilage in fresh-cut green sweet pepper sticks (5 × 1 cm). Treatments with 100 μmol L-1 riboflavin effectively controlled pepper spoilage and were therefore selected for further evaluation along with refrigerated storage. Riboflavin dips reduced soft-rot decay incidence and severity and prevented the increase in electrolyte leakage, and respiration during storage. Riboflavin treatments preserved textural properties by preventing tissue hardness, stiffness, and resistance to bend losses. Treated peppers also presented lower yeasts and molds and aerobic mesophilic bacteria counts. Finally, riboflavin-dips improved antioxidant and phenolics retention without alterations in color, weight loss, sugar, or organic acids. Taken together, results show, for the first time, that riboflavin may be used as a postharvest preservative agent to extend the shelf-life of fresh-cut vegetables. Laboratorio de Investigación en Productos Agroindustriales Instituto de Fisiología Vegetal Consejo Nacional de Investigaciones Científicas y Técnicas Articulo Articulo http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) application/pdf
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Agrarias
Minimally processed
Vitamin B2
GRAS
Natural additive
Storability
Green
spellingShingle Ciencias Agrarias
Minimally processed
Vitamin B2
GRAS
Natural additive
Storability
Green
Pintos, Federico Martín
Lemoine, María Laura
Gergoff Grozeff, Gustavo Esteban
Hasperué, Héctor Joaquín
Vicente, Ariel Roberto
Rodoni, Luis María
Use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepper
topic_facet Ciencias Agrarias
Minimally processed
Vitamin B2
GRAS
Natural additive
Storability
Green
description Riboflavin (vitamin B2) generally is recognized as a safe (GRAS) additive. It is used in food to fortify products with low natural content or compensate for the possible vitamin losses during processing. In this work, we studied the effect of pre-storage riboflavin dips on the quality maintenance of fresh-cut pepper (Capsicum annum L). We initially tested the efficacy of different riboflavin concentrations (0, control; 1; 10 and 100 μmol L-1) to reduce spoilage in fresh-cut green sweet pepper sticks (5 × 1 cm). Treatments with 100 μmol L-1 riboflavin effectively controlled pepper spoilage and were therefore selected for further evaluation along with refrigerated storage. Riboflavin dips reduced soft-rot decay incidence and severity and prevented the increase in electrolyte leakage, and respiration during storage. Riboflavin treatments preserved textural properties by preventing tissue hardness, stiffness, and resistance to bend losses. Treated peppers also presented lower yeasts and molds and aerobic mesophilic bacteria counts. Finally, riboflavin-dips improved antioxidant and phenolics retention without alterations in color, weight loss, sugar, or organic acids. Taken together, results show, for the first time, that riboflavin may be used as a postharvest preservative agent to extend the shelf-life of fresh-cut vegetables.
format Articulo
Articulo
author Pintos, Federico Martín
Lemoine, María Laura
Gergoff Grozeff, Gustavo Esteban
Hasperué, Héctor Joaquín
Vicente, Ariel Roberto
Rodoni, Luis María
author_facet Pintos, Federico Martín
Lemoine, María Laura
Gergoff Grozeff, Gustavo Esteban
Hasperué, Héctor Joaquín
Vicente, Ariel Roberto
Rodoni, Luis María
author_sort Pintos, Federico Martín
title Use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepper
title_short Use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepper
title_full Use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepper
title_fullStr Use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepper
title_full_unstemmed Use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepper
title_sort use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepper
publishDate 2022
url http://sedici.unlp.edu.ar/handle/10915/157050
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