Shelf life and sensory quality study of probiotic jalapeño pepper sauces (Capsicum annuum), in Las Choapas

Shelf-life studies are fundamental in the food sector, as they allow for establishing the period during which a food maintains adequate conditions of safety, sensory quality, and physicochemical stability. The objective of this study was to evaluate the shelf life and sensory quality of probiotic jalapeño pepper sauces by monitoring fermentation and conducting sensory analysis during storage. The methodology is experimental, quantitative, and longitudinal, with a completely randomized design.

A jalapeño pepper sauce was formulated, determining the best formulation that met the physicochemical and sensory characteristics. Four formulations were presented, from which one was selected and lactic acid bacteria were added. The most accepted formulation was selected through sensory evaluation using a hedonic scale of 1 to 9, where panelists indicated their degree of preference or dislike. Of the four formulations, F3 was chosen, and 5 g of lactic acid bacteria were added. The lactic acid bacteria (LAB) were encapsulated with sodium alginate and calcium chloride for improved microbial viability.

The results obtained were a sauce with an attractive color, exquisite aroma and flavor, with characteristics typical of jalapeño peppers. It can be used as a condiment in a wide variety of foods and also boasts good quality control during its production. Additionally, its pH, color, acidity level, and shelf life were characterized, with treatment 2 showing the best results.