MAP and edible coatings impact antioxidant content.Although many studies have evaluated the market quality of minimally processed products, few have concentrated on the factors that affect their nutritional quality. Research at Texas A&M University (Department of Horticulture, Room 130, College Station, TX 77843) was undertaken to investigate the effects of minimal processing, modified atmosphere packaging (MAP), edible coatings and storage conditions on the antioxidant antioxidant, substance that prevents or slows the breakdown of another substance by oxygen. Synthetic and natural antioxidants are used to slow the deterioration of gasoline and rubber, and such antioxidants as vitamin C (ascorbic acid), butylated hydroxytoluene content of minimally processed products, specifically peppers. Investigators found that MAP affected antioxidant content in minimally processed jalapeno pepper rings. There was a 90% retention of b-carotene in jalapeno pepper rings after 12 days of storage at 4.4 C, and three days at 13 C in a MAP system of 5% oxygen and 4% carbon dioxide. There was 80% retention of b-carotene when the product was stored in open air. Retention rates for a-carotene after 15 days were 94% in MAP systems and 69% in air. Total ascorbic acid retention after 15 days reached 94% in MAP and 63% in air. MAP retarded the conversion of L-ascorbic to dehydroascorbic acid that occurred in air-stored peppers. During storage, the use of MAP resulted in greater preservation of consumption attributes (texture, color and moisture content) and antioxidants Antioxidants Substances that reduce the damage of the highly reactive free radicals that are the byproducts of the cells. Mentioned in: Aging, Nutritional Supplements antioxidants, n. than when peppers were stored in air. Different modified atmospheres alone, and in combination with edible coatings, also affected total carotenoid Carotenoid Any of a class of yellow, orange, red, and purple pigments that are widely distributed in nature. Carotenoids are generally fat-soluble unless they are complexed with proteins. content and enzyme activity of the pepper rings. All treatments protected pepper rings against carotene carotene (kâr`ətēn'), long-chained, unsaturated hydrocarbon found as a pigment in many higher plants, particularly carrots, sweet potatoes, and leafy vegetables. losses that occurred in the air-stored samples. Retention levels of total carotenoids Carotenoids Carotenoids are yellow to deep-red pigments. Mentioned in: Vitamin A Deficiency carotenoids (k after 12 days of storage at 4.4 C ranged from 88% to 96%. Greater carotene losses occurred in passive MAP (PM) samples than in the rest of the treatments. An increase in peroxidase peroxidase /per·ox·i·dase/ (per-ok´si-das) any of a group of iron-porphyrin enzymes that catalyze the oxidation of some organic substrates in the presence of hydrogen peroxide. per·ox·i·dase n. activity, observed in PM packages during the first hours of storage, coincided with carotene losses that occurred within four days after packaging. Edible coatings and active atmosphere treatments retarded peroxidase activity, resulting in greater carotenoid retention in the products. Further information. Carmen Carmen throws over lover for another. [Fr. Lit.: Carmen; Fr. Opera: Bizet, Carmen, Westerman, 189–190] See : Faithlessness Carmen the cards repeatedly spell her death. [Fr. Hernandez; phone: 409-845-3126; fax: 409-845-0627. |
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