Effect of Different Sanitizers on Microbial, Sensory and Nutritional Quality of Fresh-Cut Jalapeno Peppers
Saul Ruiz-Cruz, 2Emilio Alvarez-Parrilla, 2Laura A. de la Rosa, 2 Alejandra I. Martinez-Gonzalez, 3Jose de Jesus Ornelas-Paz, 4 Ana Maria Mendoza-Wilson and 4GustavoA. Gonzalez-Aguilar 1 Department Biotechnology and Food Science, Sonora Institute of Technology, 85000 Ciudad Obregon, Sonora, México 2 Department Chemical-Biological Sciences, Universidad Autónoma de Ciudad Juárez, Institute of Biomedical Sciences, 32310 Ciudad Juárez, Chihuahua, México 3 Department Physiology and Food Technology of the Template Zone, Center of Research in Food and Development, AC(CIAD), 31570 Cuauhtémoc, Chihuahua, Mexico 4 Department Technology of Foods of Vegetable Products, AC (CIAD), 83000 Hermosillo, Sonora, México
Abstract: Problem statement: Sanitation is a critical step to insure safety of fresh-cut produce. The inadequacies of chlorine, currently used as a sanitizer, have stimulated interest in finding safer, more effective sanitizers, however little is knownon the impact of these novel sanitizers on sensory and nutrimental quality of the treated products. Approach: The effect of four sanitizers: Sodium hypochlorite (OCl), Peroxiacetic Acid (PA), Acidified Sodium Chlorite (ASC) and carvacrol on microbiological, sensorial and nutritional quality (total phenols, vitamin C and antioxidant capacity) of fresh-cut jalapeno peppers stored at 5°C during 27days was evaluated. Results: All sanitizers (except carvacrol) maintained microbiological and overall quality of jalapeno peppers during 27 days. ASC (500 and 250 mg L−1) maintained the best microbiological and sensorial properties at the end of the storage period. Carvacrol, active ingredient of oregano essential oil, maintained shelf life for only 17 days. At the end of the storage period, alltreatments showed a decrease of 12-43% respect to the initial vitamin C values. Total phenols and antioxidant capacity decreased in a lesser degree. None of the treatments except ACS 500 mg L−1, induced higher losses of vitamin C, total phenols or antioxidant capacity compared to control. Conclusion: Our results showed that all sanitizers were capable of controlling microbial growth without inducingmajor loss of antioxidant capacity and photochemical. Carvacrol was the only sanitizer that reduced sensory acceptability of fresh-cut jalapeno peppers, however carvacrol treated samples retained the highest levels of photochemical and antioxidant capacity. ASC was the most effective sanitizer even though it was used at concentrations lower that those currently approved by the FDA. Key words:Jalapeno pepper, sanitizers, antioxidant capacity, microbial growth, overall quality INTRODUCTION Hot peppers are very important in the Mexican diet; together with corn “tortillas” and beans they are part of the basic diet of a large percentage of the population. Hot and sweet peppers (Capsicum annuum L.) are good sources of vitamins A, C and antioxidants (Chuah et al., 2008; Deepa et al., 2007;Materska and Perucka, 2005; Topuz and Ozdemir, 2007). Concentration of these compounds depends on cultivar, maturity, growing conditions and postharvest manipulation. Considering their high concentration of bioactive compounds and widespread use among the Mexican population, there has been an interest in producing fresh-cut peppers (Gonzalez-Aguilar et al., 2008a; Raffo et al., 2008). Studies have shownthat fresh-cut products are particularly susceptible to microbial growth owing to the removal of plant protective tissues and the release of cellular fluids from cutting (Heard, 2002), which
Corresponding Author: Saul Ruiz-Cruz, Department Biotechnology and Food Sciences, Sonora Institute of Technology, 85000 Ciudad Obregon, Sonora, México Tel: +55 (644) 4109000/Ext 2106 Fax: +55 (644)...