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Caner C, Tiryaki K, Pala ÇU, Yüceer M. Combined effect of electrolyzed water (EW) and sonication with equilibrium modified atmosphere packaging for prolonging storage stability of fresh strawberry. FOOD SCI TECHNOL INT 2024:10820132241227009. [PMID: 38280215 DOI: 10.1177/10820132241227009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2024]
Abstract
This research focuses on the effectiveness of electrolyzed water (50 and 100 ppm for 3 min), ultrasonication (80 W for 3 min), and their combinations on fresh strawberries, which are then packaged using microperforated film to enhance their storage stability. The gas composition in the headspace, pH, soluble solids, color (L*, a*, b*, and ΔE* values), anthocyanins, total phenolics, and texture profile was evaluated for the 35 days of storage at +4 °C. The lowest weight loss was measured at about 100 ppm electrolyzed water (EW; 0.47%), and the highest one was in the control group (0.57%) after storage. At the end of the storage, O2 in the headspace decreased from 20.90% to 10.50-8.10% and CO2 was accumulated from 0.03% to 16.4-14.34%. The results showed that soluble solids decreased (9.95 to 8.48-7.85 °Bx) and pH values increased (3.34 to 3.79-3.91) during storage. At the end of the storage, the total phenolics in the control group decreased by the most during storage (from 1209.09 ppm to 808.00 ppm), whereas the 50 ppm EW group had the highest (931.66 ppm). Further, the significantly highest anthocyanin amount was found to be 143.86 ppm in the 100 ppm EW group at the end of 28 days of storage. The EW can significantly delay the degradation of anthocyanin over the storage period. The sonication at 100 ppm EW damages strawberry tissues, reducing their hardness. The lowest decay rate was found in fruits treated with 100 ppm EW (41.67%), followed by 50 ppm EW (58.33%), compared to the control (75.00%). This study reveals that applications of the 50 ppm EW and also 50 pm EW combined with ultrasonication have great potential in the extending storage stability of the fresh strawberries.
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Affiliation(s)
- Cengiz Caner
- Department of Food Engineering, Canakkale Onsekiz Mart University, Canakkale, Turkey
| | - Kübra Tiryaki
- Department of Food Engineering, Canakkale Onsekiz Mart University, Canakkale, Turkey
| | - Çiğdem Uysal Pala
- Department of Food Engineering, Canakkale Onsekiz Mart University, Canakkale, Turkey
| | - Muhammed Yüceer
- Department of Food Processing, Canakkale Onsekiz Mart University, Canakkale, Turkey
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Kutlu B, Taştan Ö, Baysal T. Decontamination of frozen cherries by innovative light-based technologies: Assessment of microbial inactivation and quality changes. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Hassenberg K, Praeger U, Herppich WB. Effect of Chlorine Dioxide Treatment on Human Pathogens on Iceberg Lettuce. Foods 2021; 10:574. [PMID: 33801806 PMCID: PMC8001664 DOI: 10.3390/foods10030574] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 03/04/2021] [Accepted: 03/08/2021] [Indexed: 11/17/2022] Open
Abstract
In the vegetable processing industry, the application of chlorine dioxide (ClO2) as a disinfectant solved in washing water to eliminate undesirable microorganisms harmful to consumers' health and the shelf life of produce has been discussed for years. The disinfection efficacy depends on various factors, e.g., the location of microorganisms and the organic load of the washing water. The present study analyzed the sanitation efficacy of various concentrations of water-solved ClO2 (cClO2: 20 and 30 mg L-1) on Escherichia coli (1.1 × 104 cfu mL-1), Salmonella enterica (2.0 × 104 cfu mL-1) and Listeria monocytogenes (1.7 × 105 cfu mL-1) loads, located on the leaf surface of iceberg lettuce assigned for fresh-cut salads. In addition, it examined the potential of ClO2 to prevent the cross-contamination of these microbes in lettuce washing water containing a chemical oxygen demand (COD) content of 350 mg L-1 after practice-relevant washing times of 1 and 2 min. On iceberg leaves, washing with 30 mg L-1 ClO2 pronouncedly (1 log) reduced loads of E. coli and S. enterica, while it only insignificantly (<0.5 × log) diminished the loads of L. monocytogenes, irrespective of the ClO2 concentration used. Although the sanitation efficacy of ClO2 washing was only limited, the addition of ClO2 to the washing water avoided cross-contamination even at high organic loads. Thus, the application of ClO2 to the lettuce washing water can improve product quality and consumer safety.
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Affiliation(s)
- Karin Hassenberg
- Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany; (U.P.); (W.B.H.)
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4
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Inactivation of Listeria innocua on blueberries by novel ultrasound washing processes and their impact on quality during storage. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107580] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Pérez-Lavalle L, Carrasco E, Valero A. Strategies for Microbial Decontamination of Fresh Blueberries and Derived Products. Foods 2020; 9:E1558. [PMID: 33126448 PMCID: PMC7692465 DOI: 10.3390/foods9111558] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/09/2020] [Accepted: 10/13/2020] [Indexed: 12/12/2022] Open
Abstract
Increasing consumption of blueberries is associated with appreciation of their organoleptic properties together with their multiple health benefits. The increasing number of outbreaks caused by pathogenic microorganisms associated with their consumption in the fresh state and the rapid spoilage of this product which is mainly caused by moulds, has led to the development and evaluation of alternatives that help mitigate this problem. This article presents different strategies ranging from chemical, physical and biological technologies to combined methods applied for microbial decontamination of fresh blueberries and derived products. Sanitizers such as peracetic acid (PAA), ozone (O3), and electrolyzed water (EOW), and physical technologies such as pulsed light (PL) and cold plasma (CP) are potential alternatives to the use of traditional chlorine. Likewise, high hydrostatic pressure (HHP) or pulsed electrical fields (PEF) successfully achieve microbial reductions in derivative products. A combination of methods at moderate intensities or levels is a promising strategy to increase microbial decontamination with a minimal impact on product quality.
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Affiliation(s)
- Liliana Pérez-Lavalle
- Faculty of Basic and Biomedical Sciences, Universidad Simón Bolívar, Barranquilla 080002, Colombia
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, 14014 Córdoba, Spain; (E.C.); (A.V.)
| | - Elena Carrasco
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, 14014 Córdoba, Spain; (E.C.); (A.V.)
| | - Antonio Valero
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, 14014 Córdoba, Spain; (E.C.); (A.V.)
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Lacombe A, Antosch JG, Wu VCH. Scale‐up model of forced air‐integrated gaseous chlorine dioxide for the decontamination of lowbush blueberries. J Food Saf 2020. [DOI: 10.1111/jfs.12793] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Alison Lacombe
- Produce Safety and Microbiology Research Unit, United States Department of AgricultureAgricultural Research Service Albany California USA
| | | | - Vivian C. H. Wu
- Produce Safety and Microbiology Research Unit, United States Department of AgricultureAgricultural Research Service Albany California USA
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7
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Freshness Maintenance of Blueberries (Vaccinium corymbosum L.) During Postharvest Using Ozone in Aqueous Phase: Microbiological, Structure, and Mechanical issues. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02358-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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8
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Ran Y, Qingmin C, Maorun F. Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02279-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Tong H, Moreira RG, Castell-Perez ME. Effect of vacuum impregnation on quality of fresh and electron-beam irradiated highbush blueberries ( Vaccinium corymbosumL.) under refrigerated storage. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13680] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Huizhu Tong
- Department of Biological and Agricultural Engineering; Texas A&M University; College Station Texas
| | - Rosana G. Moreira
- Department of Biological and Agricultural Engineering; Texas A&M University; College Station Texas
| | - M. Elena Castell-Perez
- Department of Biological and Agricultural Engineering; Texas A&M University; College Station Texas
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Liato V, Aïder M. Effect of electro-activated solutions of sodium acetate and sodium propionate on geosmin producing Streptomyces avermitilis strain. CHEMOSPHERE 2017; 188:434-443. [PMID: 28898776 DOI: 10.1016/j.chemosphere.2017.09.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 08/22/2017] [Accepted: 09/03/2017] [Indexed: 06/07/2023]
Abstract
Electro-activated solutions of salts of weak organic acids are defined as novel potent disinfecting agents that can be used in the agri-food industry. The aim of the present work is to study and understand the destruction mechanism of electro-activated solutions of sodium acetate (EAA) and sodium propionate (EAP) against Streptomyces avermitilis spores. The results of antibacterial activity showed high bacteriostatic effect for all the tested solutions, including sodium hypochlorite used as positive control. Under specific conditions, test on minimal inhibitory concentration demonstrated that the used electro-activated solutions have inhibition activity comparable or higher than the control solution, with the following inhibiting concentrations of 0.004, 0.002 and 0.073 mol/L, for EAA, EAP and NaOCl, respectively. The most active solutions resulted in destruction effect of more than 7 log CFU/mL. The physiological state of the S. avermitilis spores was assessed by transmission electron microscopy after treatments with the electro-activated organic solutions and NaOCl. The results displayed coreless and/or deformed cellular forms with ruptured membranes and released components of spores. The main practical importance of this study is that the targeted final objective is to develop safe and effective alternative to sodium hypochlorite to ensure microbial safety of fresh vegetables under storage conditions. In this context, we studied the potential of electro-activated solutions of sodium acetate and sodium propionate against spores of Streptomyces avermitilis and compared this activity with sodium hypochlorite, the mostly used disinfecting agent in the agri-food industry.
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Affiliation(s)
- Viacheslav Liato
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, G1V 0A6, Canada; Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC, G1V 0A6, Canada
| | - Mohammed Aïder
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, G1V 0A6, Canada; Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC, G1V 0A6, Canada.
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11
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Evaluation of pulsed light treatments on inactivation of Salmonella on blueberries and its impact on shelf-life and quality attributes. Int J Food Microbiol 2017; 260:17-26. [DOI: 10.1016/j.ijfoodmicro.2017.08.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 07/26/2017] [Accepted: 08/15/2017] [Indexed: 11/22/2022]
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12
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Kraśniewska K, Ścibisz I, Gniewosz M, Mitek M, Pobiega K, Cendrowski A. Effect of Pullulan Coating on Postharvest Quality and Shelf-Life of Highbush Blueberry (Vaccinium corymbosum L.). MATERIALS 2017; 10:ma10080965. [PMID: 28820473 PMCID: PMC5578331 DOI: 10.3390/ma10080965] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Revised: 08/06/2017] [Accepted: 08/14/2017] [Indexed: 11/21/2022]
Abstract
Fruits form an important part of a healthy human diet as they contain many ingredients with proven pro-health effects such as vitamins, phenolic compounds, organic acids, fiber, and minerals. The purpose of this work was to evaluate the effect of pullulan coating on the quality and shelf life of highbush blueberry during storage. General appearance, weight loss, dry matter, soluble solid content, reducing sugars, content of L-ascorbic acid, phenolic compounds (total phenolics, phenolics acids and anthocyanins) were determined in uncoated and coated blueberries fruits. The microbiological efficiency of pullulan coating was also evaluated. All parameters were monitored during storage at 4 °C and 16 °C by 28 and 14 days, respectively. The study showed that pullulan coating protects perishable food products especially susceptible to mechanical injury including fruits such as blueberries. Pullulan acts as a barrier that minimizes respiration rate, delaying deterioration and controlling microbial growth.
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Affiliation(s)
- Karolina Kraśniewska
- Division of Biotechnology and Microbiology, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Iwona Ścibisz
- Division of Fruit and Vegetable Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Małgorzata Gniewosz
- Division of Biotechnology and Microbiology, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Marta Mitek
- Division of Fruit and Vegetable Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Katarzyna Pobiega
- Division of Biotechnology and Microbiology, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Andrzej Cendrowski
- Division of Fruit and Vegetable Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
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Praeger U, Herppich WB, Hassenberg K. Aqueous chlorine dioxide treatment of horticultural produce: Effects on microbial safety and produce quality–A review. Crit Rev Food Sci Nutr 2017; 58:318-333. [DOI: 10.1080/10408398.2016.1169157] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Ulrike Praeger
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department Horticultural Engineering, Potsdam, Germany
| | - Werner B. Herppich
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department Horticultural Engineering, Potsdam, Germany
| | - Karin Hassenberg
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department Horticultural Engineering, Potsdam, Germany
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Control of Postharvest Quality in Blueberry Fruit by Combined 1-Methylcyclopropene (1-MCP) and UV-C Irradiation. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1935-y] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Influence of electro-activated solutions of weak organic acid salts on microbial quality and overall appearance of blueberries during storage. Food Microbiol 2017; 64:56-64. [DOI: 10.1016/j.fm.2016.12.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Revised: 12/16/2016] [Accepted: 12/19/2016] [Indexed: 11/15/2022]
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16
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Hassenberg K, Geyer M, Mauerer M, Praeger U, Herppich WB. Influence of temperature and organic matter load on chlorine dioxide efficacy on Escherichia coli inactivation. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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17
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Kang JH, Park SM, Kim HG, Son HJ, Lee KY, Kang KN, Park JT, Song KB. Combined Treatment of Aqueous Chlorine Dioxide, Organic Acid, and Blanching for Microbial Decontamination of Wild Vegetables after Harvest. ACTA ACUST UNITED AC 2016. [DOI: 10.3746/jkfn.2016.45.2.277] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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18
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Yang H, Zheng J, Huang C, Zhao X, Chen H, Sun Z. Effects of Combined Aqueous Chlorine Dioxide and Chitosan Coatings on Microbial Growth and Quality Maintenance of Fresh-Cut Bamboo Shoots (Phyllostachys praecox f. prevernalis.) During Storage. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-014-1463-y] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Efficacy of chlorine dioxide gas and freezing rate on the microbiological quality of frozen blueberries. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.06.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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