Effects of gaseous O3 and modified atmosphere packaging on the quality and shelf-life of partially dehydrated ready-to-eat pepper strips

dc.contributor.authorHorvitz Szoichet, Sandra Susana
dc.contributor.authorCantalejo Díez, María Jesús
dc.contributor.departmentTecnología de Alimentoses_ES
dc.contributor.departmentElikagaien Teknologiaeu
dc.contributor.departmentInstitute on Innovation and Sustainable Development in Food Chain - ISFOODen
dc.date.accessioned2025-01-13T10:42:23Z
dc.date.available2025-01-13T10:42:23Z
dc.date.issued2015-05-26
dc.date.updated2025-01-13T10:33:07Z
dc.description.abstractThe efficacy of gaseous O3 (0.7 µl.l-1, 3 min) together with different modified atmospheres (5/5 and 10/5 kPa O2/kPa CO2, respectively) was investigated for extending the shelf-life of partially dehydrated red pepper strips stored at 8 ± 1 ºC. Changes in gas composition inside the packages, physicochemical, nutritional, sensory and microbiological quality were periodically evaluated. The best results were obtained in the O3-treated samples stored under a modified atmosphere of 5 kPa O2/5 kPa CO2. In effect, the reduction in the pH, the loss of lightness, red color and firmness and microbial growth were greater and were detected earlier in the control samples and in those peppers stored with 10 kPa O2. Based on these results, the shelf-life of the peppers held in 10 kPa O2/5 kPa CO2 was 42 days, whereas packing the peppers with 5 kPa O2/5 kPa CO2 extended the shelf-life of the samples up to 59 days. Thus, the combination of O3, partial dehydration and modified atmosphere packaging could be effective in maintaining the quality and extending the shelf-life of ready-to-eat partially dehydrated pepper strips.en
dc.format.mimetypeapplication/pdfen
dc.identifier.citationHorvitz, S, Cantalejo, MJ (2015). Effects of Gaseous O3 and Modified Atmosphere Packaging on the Quality and Shelf-Life of Partially Dehydrated Ready-to-Eat Pepper Strips. Food and Bioprocess Technology, 8(8), 1800-1810. https://doi.org/10.1007/s11947-015-1537-5.
dc.identifier.doi10.1007/s11947-015-1537-5
dc.identifier.issn1935-5130
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/52886
dc.language.isoeng
dc.publisherSpringer
dc.relation.ispartofFood and Bioprocess Technology (2015), vol. 8
dc.relation.publisherversionhttps://doi.org/10.1007/s11947-015-1537-5
dc.rights© Springer Science+Business Media New York 2015
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.subjectCapsicum annuumen
dc.subjectMAPen
dc.subjectPartial dehydrationen
dc.subjectMinimally processeden
dc.subjectOzoneen
dc.titleEffects of gaseous O3 and modified atmosphere packaging on the quality and shelf-life of partially dehydrated ready-to-eat pepper stripsen
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dspace.entity.typePublication
relation.isAuthorOfPublication6680d1ee-dfad-47c7-9511-0ee7f6d39788
relation.isAuthorOfPublication7a511e8b-9efe-48c3-a605-3b2f4ee5d2b0
relation.isAuthorOfPublication.latestForDiscovery6680d1ee-dfad-47c7-9511-0ee7f6d39788

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