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
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/157050

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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
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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)
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