Use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepper
- Autores
- Pintos, Federico Martín; Lemoine, María Laura; Gergoff Grozeff, Gustavo Esteban; Hasperué, Héctor Joaquín; Vicente, Ariel Roberto; Rodoni, Luis María
- Año de publicación
- 2022
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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 - Materia
-
Ciencias Agrarias
Minimally processed
Vitamin B2
GRAS
Natural additive
Storability
Green - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by/4.0/
- Repositorio
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/157050
Ver los metadatos del registro completo
id |
SEDICI_030f07c32f7d84a5dfbb0f6948007c4f |
---|---|
oai_identifier_str |
oai:sedici.unlp.edu.ar:10915/157050 |
network_acronym_str |
SEDICI |
repository_id_str |
1329 |
network_name_str |
SEDICI (UNLP) |
spelling |
Use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepperPintos, Federico MartínLemoine, María LauraGergoff Grozeff, Gustavo EstebanHasperué, Héctor JoaquínVicente, Ariel RobertoRodoni, Luis MaríaCiencias AgrariasMinimally processedVitamin B2GRASNatural additiveStorabilityGreenRiboflavin (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 AgroindustrialesInstituto de Fisiología VegetalConsejo Nacional de Investigaciones Científicas y Técnicas2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/157050enginfo:eu-repo/semantics/altIdentifier/issn/1873-2356info:eu-repo/semantics/altIdentifier/issn/0925-5214info:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2022.111882info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:40:52Zoai:sedici.unlp.edu.ar:10915/157050Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:40:52.862SEDICI (UNLP) - Universidad Nacional de La Platafalse |
dc.title.none.fl_str_mv |
Use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepper |
title |
Use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepper |
spellingShingle |
Use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepper Pintos, Federico Martín Ciencias Agrarias Minimally processed Vitamin B2 GRAS Natural additive Storability Green |
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 |
dc.creator.none.fl_str_mv |
Pintos, Federico Martín Lemoine, María Laura Gergoff Grozeff, Gustavo Esteban Hasperué, Héctor Joaquín Vicente, Ariel Roberto Rodoni, Luis María |
author |
Pintos, Federico Martín |
author_facet |
Pintos, Federico Martín Lemoine, María Laura Gergoff Grozeff, Gustavo Esteban Hasperué, Héctor Joaquín Vicente, Ariel Roberto Rodoni, Luis María |
author_role |
author |
author2 |
Lemoine, María Laura Gergoff Grozeff, Gustavo Esteban Hasperué, Héctor Joaquín Vicente, Ariel Roberto Rodoni, Luis María |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
Ciencias Agrarias Minimally processed Vitamin B2 GRAS Natural additive Storability Green |
topic |
Ciencias Agrarias Minimally processed Vitamin B2 GRAS Natural additive Storability Green |
dc.description.none.fl_txt_mv |
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 |
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. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Articulo http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://sedici.unlp.edu.ar/handle/10915/157050 |
url |
http://sedici.unlp.edu.ar/handle/10915/157050 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/issn/1873-2356 info:eu-repo/semantics/altIdentifier/issn/0925-5214 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2022.111882 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:SEDICI (UNLP) instname:Universidad Nacional de La Plata instacron:UNLP |
reponame_str |
SEDICI (UNLP) |
collection |
SEDICI (UNLP) |
instname_str |
Universidad Nacional de La Plata |
instacron_str |
UNLP |
institution |
UNLP |
repository.name.fl_str_mv |
SEDICI (UNLP) - Universidad Nacional de La Plata |
repository.mail.fl_str_mv |
alira@sedici.unlp.edu.ar |
_version_ |
1844616281269993472 |
score |
13.070432 |