Effect of packaging material on the quality of fresh‐cut beet leaves packed in modified atmospheres

FERNANDEZ, MARÍA VERÓNICA; AGÜERO, MARÍA VICTORIA; JAGUS, ROSA JUANA

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Año: 2020

0145-8892

This study aims to evaluate the effect of packagingsystem, including packaging materials with low, medium, and high oxygenpermeance (OP), with or without initial atmosphere modification (IAM: 5kPaO2?10kPaCO2?85kPaN2)on minimally processed beet leaves (MPBL) overall quality during 8 days ofstorage at 12°C. Changes in microbial quality, pH, moisture content, andantioxidant capacity were independent of the packaging system. Samples with orwithout IAM achieved dynamic equilibrium in 24 or 144 hr, respectively.High, medium, and low OP material stabilized at 8kPaO2?3.5kPaCO2,6kPaO2?6kPaCO2, and 0kPaO2?20kPaCO2,respectively. Low‐OP presented anoxia conditions. High‐OP material maintainedtotal soluble solids and carotenoids and presented the highest retentions ofbetalains, chlorophyll, and total phenolics during storage. Moreover, activemodified atmosphere packaging (with IAM) yielded significant improvements onbioactive retention. Hence, high‐OP material with IAM is recommended for MPBLpreservation.