Evaluation of a biodegradable edible coating on the quality of the habanero chili

Authors

  • María de Lourdes Vargas y Vargas Tecnológico Nacional de México-Instituto Tecnológico de Mérida-Departamento de Ingeniería Química-Bioquímica. Carretera Mérida Progreso km 5, s/n, Mérida, Yucatán, México. CP. 97118 https://orcid.org/0000-0002-3497-4319
  • María de los Ángeles Mayorga-Patrón Tecnológico Nacional de México-Instituto Tecnológico de Mérida-Departamento de Ingeniería Química-Bioquímica. Carretera Mérida Progreso km 5, s/n, Mérida, Yucatán, México. CP. 97118.
  • Jorge Tamayo-Cortez Tecnológico Nacional de México-Instituto Tecnológico de Mérida-Departamento de Ingeniería Química-Bioquímica. Carretera Mérida Progreso km 5, s/n, Mérida, Yucatán, México. CP. 97118. https://orcid.org/0000-0003-1187-5323
  • Víctor Toledo-López Tecnológico Nacional de México-Instituto Tecnológico de Mérida-Departamento de Ingeniería Química-Bioquímica. Carretera Mérida Progreso km 5, s/n, Mérida, Yucatán, México. CP. 97118 https://orcid.org/0000-0003-1210-0503

DOI:

https://doi.org/10.29312/remexca.v15i3.3295

Keywords:

agar, habanero chili, mango peel, shelf life

Abstract

This research aimed to maintain the quality and shelf life of Capsicum chinense Jacq. var habanero by developing and applying an innocuous, environmentally friendly, and economical edible coating based on agar and mango peel extract as a potential postharvest treatment alternative for habanero chili as it is a perishable fruit susceptible to physiological deterioration. The study was carried out during 2021, in the city of Mérida, Yucatan. The coating was tested for solubility, moisture, opacity, antioxidant capacity, and biodegradability, while the habanero chilies with coating were evaluated for texture, acidity, moisture, total polyphenol content, vitamin C, capsaicin, and antioxidant capacity. The results showed that coated chilies stored at 4 °C had a longer shelf life and a significant effect of coating was observed on the parameters of texture, capsaicin content and the percentage of free radical inhibition, which makes it an appropriate technology for the preservation of habanero chilies.

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Published

2024-05-07

How to Cite

Vargas y Vargas, María de Lourdes, María de los Ángeles Mayorga-Patrón, Jorge Tamayo-Cortez, and Víctor Toledo-López. 2024. “Evaluation of a Biodegradable Edible Coating on the Quality of the Habanero Chili”. Revista Mexicana De Ciencias Agrícolas 15 (3). México, ME:e3295. https://doi.org/10.29312/remexca.v15i3.3295.

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Vol. 15 No. 3 (2024)

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