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Molecules 2017, 22(6), 926; doi:10.3390/molecules22060926

Cu Nanoparticles in Hydrogels of Chitosan-PVA Affects the Characteristics of Post-Harvest and Bioactive Compounds of Jalapeño Pepper

1
Departamento de Horticultura, Universidad Autónoma Agraria Antonio Narro, 25315 Saltillo, Coahuila, Mexico
2
Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, 43600 Hidalgo, Mexico
3
Centro de Investigación en Química Aplicada, 25294 Saltillo, Coahuila, Mexico
4
Departamento de Botánica, Universidad Autónoma Agraria Antonio Narro, 25315 Saltillo, Coahuila, Mexico
*
Author to whom correspondence should be addressed.
Academic Editor: Már Másson
Received: 31 March 2017 / Revised: 24 May 2017 / Accepted: 31 May 2017 / Published: 2 June 2017
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Abstract

Peppers are consumed all over the world due to the flavor, aroma, and color that they add to food. Additionally, they play a role in human health, as they contain a high concentration of bioactive compounds and antioxidants. The treatments used were an absolute control, Cs-PVA, and four treatments with 0.02, 0.2, 2, and 10 mg (nCu) g−1 (Cs-PVA). The application of Cu nanoparticles in chitosan-PVA hydrogels increases the content of capsaicin by up to 51% compared to the control. This application also increases the content of antioxidants ABTS [2,2′-azino-bis (3-ethylbenzothiazolin-6-sulfonic acid)] and DPPH (2,2-diphenyl-1-picrylhydrazyl), total phenols and flavonoids (4%, 6.6%, 5.9%, and 12.7%, respectively) in jalapeño pepper fruits stored for 15 days at room temperature; under refrigeration, it increases DPPH antioxidants, total phenols, and flavonoids (23.9%, 1.54%, and 17.2%, respectively). The application of Cu nanoparticles in chitosan-PVA hydrogels, even when applied to the substrate, not only has an effect on the development of the jalapeño pepper crop, but also modifies the post-harvest characteristics of the jalapeño pepper fruits. View Full-Text
Keywords: hydrogels of chitosan-PVA; bioactive compounds; capsaicin; antioxidants; jalapeño pepper; post-harvest. hydrogels of chitosan-PVA; bioactive compounds; capsaicin; antioxidants; jalapeño pepper; post-harvest.
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Pinedo-Guerrero, Z.H.; Hernández-Fuentes, A.D.; Ortega-Ortiz, H.; Benavides-Mendoza, A.; Cadenas-Pliego, G.; Juárez-Maldonado, A. Cu Nanoparticles in Hydrogels of Chitosan-PVA Affects the Characteristics of Post-Harvest and Bioactive Compounds of Jalapeño Pepper. Molecules 2017, 22, 926.

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