Biodegradable Films with Spirulina platensis as Coating for Cambuci Peppers (Capsicum sp.)

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Objective: The main objective of this study was to extend shelf life of Cambuci peppers stored under refrigeration or at room temperature by using biodegradable films with Spirulina platensis as coating. Materials and Methods: Peppers were washed, sanitized and separated into four groups. Two groups were coated with biodegradable films and the other two groups were used as control ones. Storage occurred at both room and refrigeration temperatures. All groups were analyzed regarding their general appearance, pH, titratable acidity, soluble solids, loss of mass, color and instrumental texture at the beginning of the experiment and on the 3rd, 6th, 8th and 14th days of storage. Data were analyzed by the analysis of variance and Fisher’s LSD test (p<0.05). Results: There was no significant difference (p>0.05) in luminosity among samples at room temperature. Peppers showed less accelerated maturation at refrigeration temperature. The sample with coating application, stored at room temperature, had less mass loss by comparison with its control. Reduction in soluble solid values was significant (p<0.05) for all samples under analysis. Conclusion: The combination of low temperature and application of coating was beneficial for extension of shelf life of Cambuci peppers.

Tais Cardoso
Ivo Mottin Demiate
Eliane Dalva Godoy Danesi
American Journal of Food Technology