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Priyadarshi R, Jayakumar A, de Souza CK, Rhim JW, Kim JT. Advances in strawberry postharvest preservation and packaging: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13417. [PMID: 39072989 DOI: 10.1111/1541-4337.13417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 06/03/2024] [Accepted: 07/02/2024] [Indexed: 07/30/2024]
Abstract
Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight loss, and, most importantly, microbial contamination. Traditionally, several methods are used to preserve strawberries after harvest and extend their shelf life, including thermal, plasma, radiation, chemical, and biological treatments. Although these methods are effective, they are a concern from the perspective of safety and consumer acceptance of the treated food. To address these issues, more advanced environment-friendly technologies have been developed over the past decades, including modified and controlled atmosphere packaging, active biopolymer-based packaging, or edible coating formulations. This method can not only significantly extend the shelf life of fruit but also solve safety concerns. Some studies have shown that combining two or more of these technologies can significantly extend the shelf life of strawberries, which could significantly contribute to expanding the global supply chain for delicious fruit. Despite the large number of studies underway in this field of research, no systematic review has been published discussing these advances. This review aims to cover important information about postharvest physiology, decay factors, and preservation methods of strawberry fruits. It is a pioneering work that integrates, relates, and discusses all information on the postharvest fate and handling of strawberries in one place. Additionally, commercially used techniques were discussed to provide insight into current developments in strawberry preservation and suggest future research directions in this field of study. This review aims to enrich the knowledge of academic and industrial researchers, scientists, and students on trends and developments in postharvest preservation and packaging of strawberry fruits.
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Affiliation(s)
- Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, South Korea
| | - Aswathy Jayakumar
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, South Korea
| | | | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, South Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, South Korea
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2
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Melo J, Quintas C. Minimally processed fruits as vehicles for foodborne pathogens. AIMS Microbiol 2023; 9:1-19. [PMID: 36891538 PMCID: PMC9988415 DOI: 10.3934/microbiol.2023001] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 12/21/2022] [Accepted: 01/04/2023] [Indexed: 01/18/2023] Open
Abstract
The consumption of minimally processed fruit (MPF) has increased over the last decade due to a novel trend in the food market along with the raising consumers demand for fresh, organic, convenient foods and the search for healthier lifestyles. Although represented by one of the most expanded sectors in recent years, the microbiological safety of MPF and its role as an emergent foodborne vehicle has caused great concern to the food industry and public health authorities. Such food products may expose consumers to a risk of foodborne infection as they are not subjected to prior microbial lethal methods to ensure the removal or destruction of pathogens before consumption. A considerable number of foodborne disease cases linked to MPF have been reported and pathogenic strains of Salmonella enterica, Escherichia coli, Listeria monocytogenes, as well as Norovirus accounted for the majority of cases. Microbial spoilage is also an issue of concern as it may result in huge economic losses among the various stakeholders involved in the manufacturing and commercialization of MPF. Contamination can take place at any step of production/manufacturing and identifying the nature and sources of microbial growth in the farm-to-fork chain is crucial to ensure appropriate handling practices for producers, retailers, and consumers. This review aims to summarize information about the microbiological hazards associated with the consumption of MPF and also highlight the importance of establishing effective control measures and developing coordinated strategies in order to enhance their safety.
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Affiliation(s)
- Jessie Melo
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha 8005-139, Faro Portugal and MED, Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Célia Quintas
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha 8005-139, Faro Portugal and MED, Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
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3
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Herman R, Ayepa E, Fometu S, Shittu S, Davids J, Wang J. Mulberry fruit post-harvest management: Techniques, composition and influence on quality traits -A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109126] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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4
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Hozák P, Jirešová J, Khun J, Scholtz V, Julák J. Shelf life prolongation of fresh strawberries by nonthermal plasma treatment. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- P. Hozák
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Jirešová
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Khun
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - V. Scholtz
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Julák
- Institute of Immunology and Microbiology First Faculty of Medicine Charles University and General University Hospital in Prague Prague Czech Republic
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Miele NA, Volpe S, Torrieri E, Cavella S. Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries’ respiration and transpiration rates. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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The use of bacteriophage-based edible coatings for the biocontrol of Salmonella in strawberries. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108812] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Yin HB, Chen CH, Colorado-Suarez S, Patel J. Biocontrol of Listeria monocytogenes and Salmonella enterica on Fresh Strawberries with Lactic Acid Bacteria During Refrigerated Storage. Foodborne Pathog Dis 2022; 19:324-331. [PMID: 35290741 DOI: 10.1089/fpd.2021.0091] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
Small fruits such as strawberries have been increasingly implicated in outbreaks of foodborne illnesses. Salmonella enterica and Listeria monocytogenes may contaminate strawberries leading to potential public health concern. The objective of this study was to investigate the efficacy of a combined lactic acid bacteria (LAB) treatment of Lactobacillus plantarum and Pediococcus pentosaceus for controlling S. enterica and L. monocytogenes on fresh strawberries during storage at 4°C and 10°C. Strawberries purchased from a local grocery store were separately dip inoculated with Salmonella Newport, Salmonella Tennessee, Salmonella Thompson, or a three-strain cocktail of L. monocytogenes at ∼9 log colony-forming unit (CFU)/mL and allowed to air-dry for 1 h. Inoculated strawberries were then divided into three groups: (1) Control (pathogen alone), (2) Man, Rogosa, Sharpe (MRS) control (dipping in MRS broth), and (3) LAB treatment (dipping in a LAB cocktail of L. plantarum and P. pentosaceus). After treatment, strawberries were stored at 4°C or 10°C for 7 d in vented clamshell containers. Surviving Listeria, Salmonella, and LAB populations on strawberries were determined on 0, 1, 3, and 7 d post-treatment by plating on selective agars. At both 4°C and 10°C, LAB treatment significantly decreased Listeria populations by up to 2 log CFU/g compared to controls after 3 d of storage (p < 0.05). When strawberries were stored at 4°C, LAB treatment reduced ∼2.5 log, ∼2.7 log, and ∼2.9 log CFU/g in Salmonella Newport, Salmonella Tennessee, and Salmonella Thompson populations, respectively, compared to control on day 7. Similarly, ∼2.5 log CFU/g reductions of Salmonella populations were observed with LAB treatment at 10°C on day 7. LAB populations remained at ∼7.5 log CFU/g levels on strawberries at both temperatures throughout the entire study. Results of this study suggest that a combined LAB treatment can be potentially used as biocontrol agents against Salmonella and L. monocytogenes on strawberries at postharvest level.
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Affiliation(s)
- Hsin-Bai Yin
- Environmental Microbial & Food Safety Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland, USA
| | - Chi-Hung Chen
- Environmental Microbial & Food Safety Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland, USA
| | - Stephanie Colorado-Suarez
- Environmental Microbial & Food Safety Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland, USA
| | - Jitendra Patel
- Environmental Microbial & Food Safety Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland, USA
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Roles of company directors and the implications for governing for the emerging impacts of climate risks in the fresh food sector: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Vargas-Torrico MF, von Borries-Medrano E, Valle-Guadarrama S, Aguilar-Méndez MA. Development of gelatin-carboxymethylcellulose coatings incorporated with avocado epicarp and coconut endocarp extracts to control fungal growth in strawberries for shelf-life extension. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2021.2024607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Maria Fernanda Vargas-Torrico
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Legaria, Ciudad de México, México
| | - Erich von Borries-Medrano
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Legaria, Ciudad de México, México
| | | | - Miguel A. Aguilar-Méndez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Legaria, Ciudad de México, México
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Pathogenic potential of the surviving Salmonella Enteritidis on strawberries after disinfection treatments based on ultraviolet-C light and peracetic acid. Int J Food Microbiol 2022; 364:109536. [PMID: 35038638 DOI: 10.1016/j.ijfoodmicro.2022.109536] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 12/17/2021] [Accepted: 01/06/2022] [Indexed: 10/19/2022]
Abstract
Fresh fruits, especially strawberries, are usually consumed raw without any step to ensure their food safety. Salmonella enterica is one of the most important etiologic agents for foodborne diseases throughout the world and its ability to respond to some stress responses makes it even more dangerous. In the present investigation, we study the survival of S. Enteritidis (CECT-4300) on strawberries after 2-min of various disinfection steps (NaClO (200 ppm), peracetic acid (PAA; 40 ppm), water-assisted UV-C (WUV-C), and the combination WUV-C and 40 ppm of PAA (WUV-C + PAA)) and after 5 days of cold storage (4 °C). Moreover, the pathogenic potential of the surviving bacteria, such as the ability to survive throughout the gastrointestinal tract (GI) and subsequently the capability to adhere to and invade Caco-2 cells, was tested at each sampling point. After 2-min of washing procedures, reductions of S. Enteritidis on strawberries were ≥1.2 log, with no significant differences among treatments. However, the use of WUV-C + PAA treatment achieved the highest reductions in washing water, in which S. Enteritidis was not detected (<DL). At the end of 5-day storage period, reductions of the WUV-C + PAA treated-samples were lower in comparison with PAA-treated samples (P < 0.05). The effect of the treatments used did not interfere with the survival of S. Enteritidis along the GI tract. After disinfection and subsequent GI simulation, all remaining populations demonstrated an elevated ability to adhere in Caco-2 cells (67.5-81.1%) compared with those obtained on untreated strawberries (61.4%). Concerning the ability of invasion, no significant differences could be observed. Remarkably, after 5 days at 4 °C, the adherence of S. Entertidis significantly decreased in the samples with the combined treatment meanwhile the invasion ability was not detected for any treatment. The results of the present study are essential for the quantitative microbial risk estimations.
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Exploring thermosonication as non-chemical disinfection technology for strawberries. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03913-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
AbstractThe scope of this work was to study the efficacy of the combination of sonication at 35 or 130 kHz with three temperature treatments: 20, 50 and 55 ºC, on the population of artificially inoculated Listeria innocua in strawberries, and on their overall quality. Prior in vitro results showed that temperature was the main factor in decreasing L. innocua population: a maximum of 3.8 log reductions was obtained with sonication at 130 kHz and 55 ºC for 15 min Treatments combining—or not—sonication at 130 kHz with mild temperatures (50 and 55 ºC) for 5 or 10 min were able to decrease about 3 log units of artificially inoculated L. innocua in strawberries and about 2 log units of total aerobic mesophilic and yeasts and molds populations naturally occurring in strawberries. Thermosonication treatments did not exert a detrimental impact on fruit quality, except for those at the higher temperatures and times, which caused a change in color to more purplish and a little softening of the strawberries, which were proposed to be assessed for further processing other than fresh commercialization. Overall, the impact of sonication in fresh strawberries needs to be further investigated to find the adequate conditions to enhance the effects of temperature itself.
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12
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Warne GR, Williams PM, Pho HQ, Tran NN, Hessel V, Fisk ID. Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review. J Food Sci 2021; 86:3762-3777. [PMID: 34337748 DOI: 10.1111/1750-3841.15856] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 06/15/2021] [Accepted: 06/21/2021] [Indexed: 11/27/2022]
Abstract
Cold plasma is formed by the nonthermal ionization of gas into free electrons, ions, reactive atomic and molecular species, and ultraviolet (UV) radiation. This cold plasma can be used to alter the surface of solid and liquid foods, and it offers multiple advantages over traditional thermal treatments, such as no thermal damage and increased output variation (due to the various input parameters gas, power, plasma type, etc.). Cold plasma appears to have limited impact on the sensory and color properties, at lower power and treatment times, but there has been a statistically significant reduction in pH for most of the cold plasma treatments reviewed (p < 0.05). Carbohydrates (cross linking and glycosylation), lipids (oxidation), and proteins (secondary structure) are more significantly impacted due to cold plasma at higher intensities and longer treatment times. Although cold plasma treatments and food matrices can vary considerably, this review has identified the literary evidence of some of the influences and impacts of the vast array of cold plasma treatment parameters on the biomolecular and organoleptic properties of these foods. Due to the rapidly evolving nature of the field, we have also identified that authors prioritize the presentation of different information when publishing from different research areas. Therefore, we have proposed a number of key physical and chemical cold plasma parameters that should be considered for inclusion in all future publications in the field.
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Affiliation(s)
- George R Warne
- Division of Food Sciences, School of Biosciences, University of Nottingham, Loughborough, UK.,The University of Adelaide, Adelaide, South Australia, Australia
| | - Philip M Williams
- Molecular Therapeutics and Formulation, School of Pharmacy, University of Nottingham, Nottingham, UK
| | - Hue Quoc Pho
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia, Australia.,School of Chemical Engineering, University of Warwick, Coventry, UK
| | - Nam Nghiep Tran
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia, Australia.,School of Chemical Engineering, University of Warwick, Coventry, UK
| | - Volker Hessel
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia, Australia.,School of Chemical Engineering, University of Warwick, Coventry, UK
| | - Ian D Fisk
- Division of Food Sciences, School of Biosciences, University of Nottingham, Loughborough, UK.,The University of Adelaide, Adelaide, South Australia, Australia
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Sensory and Physicochemical Quality, Residual Fungicide Levels and Microbial Load in 'Florida Radiance' Strawberries from Different Disease Control Treatments Exposed to Simulated Supply Chain Conditions. Foods 2021; 10:foods10071442. [PMID: 34206343 PMCID: PMC8306838 DOI: 10.3390/foods10071442] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 06/14/2021] [Accepted: 06/16/2021] [Indexed: 11/16/2022] Open
Abstract
Strawberries are greatly appreciated for their flavor and health-promoting properties. However, current agricultural and postharvest handling practices may result in decreased fruit quality. The objective of this work was to determine the effect of conventional or reduced fungicide applications on the quality of 'Florida Radiance' strawberries exposed to supply chain conditions. Strawberries held under steady temperature had better sensory and physicochemical quality than fruit exposed to supply chain conditions, regardless of the disease control treatment. Strawberries from the reduced fungicide treatment were firmer, lost less moisture, had higher sugar and higher or similar bioactive contents than fruit from the conventional treatment. Sensory scores were better for reduced fungicide fruit held under steady temperature conditions than other treatments at the consumer level. Microbial load increased during the supply chain but results strongly suggest that washing the fruit significantly reduces the microbial load and residual fungicide levels (fludioxonil, cyprodinil, pyraclostrobin, and captan) on the fruit. Overall, the use of reduced fungicide applications to control strawberry disease constitutes a promising alternative to conventional practices. It will help reduce costs by reducing labor and the amount of fungicides used while maintaining overall strawberry quality. Moreover, avoiding abusive and fluctuating temperature conditions during the supply chain will extend shelf-life and reduce strawberry waste.
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15
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Effect of vacuum grinding and storage under oxygen free condition on antioxidant activity and bacterial communities of strawberry puree. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Donatti Leão Alvarenga P, Mileib Vasconcelos C, de São José JFB. Application of Ultrasound Combined with Acetic Acid and Peracetic Acid: Microbiological and Physicochemical Quality of Strawberries. Molecules 2020; 26:molecules26010016. [PMID: 33375142 PMCID: PMC7792923 DOI: 10.3390/molecules26010016] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/17/2020] [Accepted: 08/21/2020] [Indexed: 11/16/2022] Open
Abstract
This work evaluated the application of organic acids (acetic and peracetic acid) and ultrasound as alternative sanitization methods for improving the microbiological and physicochemical qualities of strawberries. A reduction of up to 2.48 log CFU/g aerobic mesophiles and between 0.89 and 1.45 log CFU/g coliforms at 35 °C was found. For molds and yeasts, significant differences occurred with different treatments and storage time (p < 0.05). Ultrasound treatments in combination with peracetic acid and acetic acid allowed a decimal reduction in molds and yeasts (p < 0.05). All evaluated treatments promoted a significant reduction in the Escherichia coli count (p < 0.05). Scanning electron microscopy revealed fragmented E. coli cells due to treatment with acetic acid and ultrasound. Storage time significantly affected pH, total titratable acidity, total soluble solids and the ratio of the total titratable acidity to the total soluble solids (p < 0.05). Anthocyanin content did not change with treatment or time and generally averaged 13.47 mg anthocyanin/100 g of strawberries on fresh matter. Mass loss was not significantly affected by the applied treatments (p > 0.05). The combination of ultrasound and peracetic acid may be an alternative to chlorine-based compounds to ensure microbiological safety without causing significant changes in the physicochemical characteristics of strawberries.
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Affiliation(s)
- Priscila Donatti Leão Alvarenga
- Postgraduate Program in Nutrition and Health, Federal University of Espírito Santo, Marechal Campos Avenue, Vitória, Espírito Santo 28630, Brazil;
| | - Christiane Mileib Vasconcelos
- Food Biotechnology Laboratory, Vila Velha University, Comissário José Dantas de Melo Avenue, Vila Velha, Espírito Santo 28630, Brazil;
| | - Jackline Freitas Brilhante de São José
- Department of Integrated Health Education, Federal University of Espírito Santo, Marechal Campos Avenue, Vitória, Espírito Santo 28630, Brazil
- Correspondence: ; Tel.: +55–27–3335–7223
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Friedrich JC, Silva OA, Faria MG, Colauto NB, Gazzin ZC, Colauto GA, Caetano J, Dragunski DC. Improved antioxidant activity of a starch and gelatin-based biodegradable coating containing Tetradenia riparia extract. Int J Biol Macromol 2020; 165:1038-1046. [DOI: 10.1016/j.ijbiomac.2020.09.143] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/08/2020] [Accepted: 09/19/2020] [Indexed: 12/17/2022]
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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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Ortiz-Solà J, Abadias M, Colás-Medà P, Sánchez G, Bobo G, Viñas I. Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry. Int J Food Microbiol 2020; 334:108810. [PMID: 32805511 DOI: 10.1016/j.ijfoodmicro.2020.108810] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 12/23/2022]
Abstract
Strawberries are often consumed fresh or only receive minimal processing, inducing a significant health risk to the consumer if contamination occurs anywhere from farm to fork. Outbreaks of foodborne illness associated with strawberries often involve a broad range of microbiological agents, from viruses (human norovirus) to bacteria (Salmonella spp. and Listeria monocytogenes). The addition of sanitizers to water washes is one of the most commonly studied strategies to remove or inactivate pathogens on berries as well as avoid cross contamination due to reuse of process wash water. The risk posed with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. We evaluated the applicability of different chemical sanitizers (peracetic acid (PA), hydrogen peroxide (H2O2), citric acid (CA), lactic acid (LA) and acetic acid (AA)) for the inactivation of S. enterica, L. monocytogenes and murine norovirus (MNV-1) on strawberries. A control treatment with chlorine (NaClO) (100 ppm) was included. For each sanitizer, different doses (40, 80 and 120 ppm for PA and 1, 2.5 and 5% for H2O2, LA, AA and CA) and time (2 and 5 min) were studied in order to optimize the decontamination washing step. The best concentrations were 80 ppm for PA, 5% for H2O2 and 2.5% for organic acids (LA, AA and CA) after 2 min treatment. Results indicate that the sanitizers selected may be a feasible alternative to chlorine (100 ppm) for removing selected pathogenic microorganisms (P > 0.05), with reductions about ≥2 log for bacterial strains and ≥ 1.7 log for MNV-1. As the washing water may also increase the microbial counts by cross-contamination, we observed that no pathogenic bacteria were found in wash water after 5% H2O2 and 80 ppm PA after 2 min treatment. On the other hand, we also reported reductions about total aerobic mesophyll (TAM) (0.0-1.4 log CFU/g) and molds and yeasts (M&Y) (0.3-1.8 log CFU/g) with all alternative sanitizers tested. Strawberries treated did not shown significant differences about physio-chemical parameters compared to the untreated samples (initial). For this study, the optimal sanitizer selected was PA, due to the low concentration and cost needed and its microbiocidal effect in wash water and fruit. Notwithstanding the results obtained, the effect of PA in combination with other non-thermal technologies such as water-assisted ultraviolet (UV-C) light should be studied in future research to improve the disinfection of strawberries.
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Affiliation(s)
- J Ortiz-Solà
- Universitat de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Spain
| | - M Abadias
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain.
| | - P Colás-Medà
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - G Sánchez
- Departamento de Tecnologías de Conservación y Seguridad Alimentaria, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain
| | - G Bobo
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - I Viñas
- Universitat de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Spain.
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Kehinde BA, Sharma P, Kaur S. Recent nano-, micro- and macrotechnological applications of ultrasonication in food-based systems. Crit Rev Food Sci Nutr 2020; 61:599-621. [PMID: 32208850 DOI: 10.1080/10408398.2020.1740646] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
There is a neoteric and rising demand for nutritional and functional foods which behooves food processors to adopt processing techniques with optimal conservation of bioactive components in foods and with minimal pernicious impacts on the environment. Ultrasonication, a mechanochemical technique has proven to be an efficacious panacea to these concerns. In this review, an analytic exploration of recent researches and designs regarding ultrasound methodology and equipment on diverse food systems, technological scales, procedural parameters and outcomes of such experimentations optimally scrutinized. The relative effects of ultrasonication on food formulations, components and attributes such as nanoemulsions, nanocapsules, proteins, micronutrients, sensory and mechanical characteristics are evaluatively delineated. In food systems where ultrasonication was employed, it was found to have a remarkable effect on one or more quality parameters. This review is a supplementation to the pedagogical awareness to scholars on the suitability of ultrasonication for research procedures, and a call to industrial food brands on the adoption of this technique for the development of foods with optimally sustained nutrient profiles.
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Affiliation(s)
- Bababode Adesegun Kehinde
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
| | - Poorva Sharma
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
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21
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Bovi GG, Fröhling A, Pathak N, Valdramidis VP, Schlüter O. Safety Control of Whole Berries by Cold Atmospheric Pressure Plasma Processing: A Review. J Food Prot 2019; 82:1233-1243. [PMID: 31233355 DOI: 10.4315/0362-028x.jfp-18-606] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS CAPP technology has high application potential for decontamination of berries. Impacts of CAPP in aspects of food safety and security still need to be addressed. Optimized treatment parameters need to be investigated for each berry type.
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Affiliation(s)
- Graziele G Bovi
- 1 Quality and Safety of Food and Feed, Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany (ORCID: https://orcid.org/0000-0001-8610-6583 [G.G.B.])
| | - Antje Fröhling
- 1 Quality and Safety of Food and Feed, Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany (ORCID: https://orcid.org/0000-0001-8610-6583 [G.G.B.])
| | - Namrata Pathak
- 1 Quality and Safety of Food and Feed, Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany (ORCID: https://orcid.org/0000-0001-8610-6583 [G.G.B.])
| | - Vasilis P Valdramidis
- 2 Department of Food Sciences and Nutrition, Faculty of Health Sciences, University of Malta, Msida MSD 2080, Malta.,3 Centre for Molecular Medicine and Biobanking
| | - Oliver Schlüter
- 1 Quality and Safety of Food and Feed, Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany (ORCID: https://orcid.org/0000-0001-8610-6583 [G.G.B.])
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