Edible treatments of Capsicum extracts inactivate the microbial contaminations to improve the quality of fresh-cut bell pepper (Capsicum annuum L. var. grossum (L.) Sendt)

摘要

The present study aimed to examine the efficiency of ethanolic extract of Capsicumannuum L (CAE) in improving the shelf life and quality of fresh-cut C. annuum (FCCa).The uniformly sliced FCCa were prewashed with sodium hypochlorite solution(NaOCl) and then treated with 10% of CAE. The foodborne pathogens of Listeriamonocytogenes and Salmonella enterica were patched on the surface of FCCa andstored at 15°C and 4°C for 12 days. The shelf life of FCCa was examined in terms ofphysical appearance, weight loss, total flavonoid, and phenolic content, antioxidant,and antimicrobial activity in a regular interval. The results revealed that the combinationaltreatment diminished the pathogen load, and the outcomes of the studysuggested that the conventional method of NaOCl washing with CAE significantlyimproved the shelf life of FCCa by retaining its antioxidant, and phytochemical compositionsat 4°C for 12 days.Practical applicationsWashing is an efficient strategy to extend the life span of fruits and vegetables, fromthis prospective NaOCl with ethanolic extract of Capsicum annuum extending theshelf life of fresh-cut bell pepper were detailed documented. The combinationaltreatment was markedly diminished the foodborne pathogen load with a notableantioxidant activity through maintaining its total phenolic and flavonoid contentthroughout the storage period. Taken together the possible practical outcome of thisstudy suggested that conventional methods of chlorine solution with C. annuum extractsenhance the shelf life of the fresh-cut form of fruits and vegetables and preventeconomic loss during the storing period.