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Jaramillo Mejía S, Colavolpe MB, Ganuza M, Albertó E. Use of Ozone as a Substrate Treatment for the Control of Trichoderma in the Production of Pleurotus ostreatus. Curr Microbiol 2024; 81:181. [PMID: 38762690 DOI: 10.1007/s00284-024-03691-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Accepted: 04/04/2024] [Indexed: 05/20/2024]
Abstract
Pleurotus ostreatus is one of the most widely cultivated species in the world. It can be produced in many lignocellulosic substrates after carrying out a treatment to eliminate competing microorganisms. The most commonly used is pasteurization by steam or by immersion in hot water. The aim of this work is to evaluate if ozone can be employed as treatment for decontamination of the substrate used for the production of the edible mushroom P. ostreatus to control of green mold Trichoderma. Wheat straw was employed as a substrate. We used two different methodologies: bubbling ozone into a tank with water and the substrate, and injecting ozone into a closed tank with the substrate inside. Ten treatments were carried out including two treatments with inoculation by a spray of conidia of Trichoderma. The effect of ozone on the conidia was also evaluated. We found that the treatment of the substrate with ozone in immersed water resulted more effective (lower growth of Trichoderma) than injecting ozone into a closed tank. Anyway, we found that the contaminant fungi could grow on the substrate in both treatments with ozone. We observed that although ozone affected the conidia when it was bubbled into water, some of them still managed to survive and could germinate 72 h later. P. ostreatus could grow and produce fruiting bodies on a substrate that was previously treated with ozone and yields were not affected. Based on the results obtained, we conclude that ozone may not be an effective agent to control Trichoderma in highly contaminated substrates, at least in the experimental conditions that we used, for the production of P. ostreatus.
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Affiliation(s)
- Santiago Jaramillo Mejía
- Lab. of Mycology and Mushroom Cultivation, Instituto Tecnológico de Chascomús (CONICET-UNSAM), Chascomús, Provincia de Buenos Aires, Argentina
- Escuela de Bio y Nanotecnologías (UNSAM), Buenos Aires, Argentina
| | - María B Colavolpe
- Lab. of Mycology and Mushroom Cultivation, Instituto Tecnológico de Chascomús (CONICET-UNSAM), Chascomús, Provincia de Buenos Aires, Argentina
- Escuela de Bio y Nanotecnologías (UNSAM), Buenos Aires, Argentina
| | - Mauricio Ganuza
- Lab. of Mycology and Mushroom Cultivation, Instituto Tecnológico de Chascomús (CONICET-UNSAM), Chascomús, Provincia de Buenos Aires, Argentina
- Escuela de Bio y Nanotecnologías (UNSAM), Buenos Aires, Argentina
| | - Edgardo Albertó
- Lab. of Mycology and Mushroom Cultivation, Instituto Tecnológico de Chascomús (CONICET-UNSAM), Chascomús, Provincia de Buenos Aires, Argentina.
- Escuela de Bio y Nanotecnologías (UNSAM), Buenos Aires, Argentina.
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2
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Wang J, Cui Y, Zhang M, Wang L, Aihaiti A, Maimaitiyiming R. Pulsed-control plasma-activated water: An emerging technology to assist ultrasound for fresh-cut produce washing. ULTRASONICS SONOCHEMISTRY 2024; 102:106739. [PMID: 38154207 PMCID: PMC10792264 DOI: 10.1016/j.ultsonch.2023.106739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 12/14/2023] [Accepted: 12/18/2023] [Indexed: 12/30/2023]
Abstract
In this study, we explored the use of plasma-activated water (PAW) in combination with ultrasound (US) for food disinfection. Our research introduces a novel approach that utilizes a pulsed-control (PC) method to modify the PAW. The resulting PCPAW exhibits significantly higher concentrations of key reactive oxygen and nitrogen species (RONS) compared to conventional PAW. The disinfection efficacy of US-PCPAW against fresh-cut lettuce was compared to that of US-PAW, US, and PCPAW. The combination of US and PCPAW was highly effective in reducing food-borne pathogens, surpassing single treatments in count reduction and minimizing cross-contamination. Furthermore, our study demonstrates that US-PCPAW effectively controls browning appearance without compromising sensory attributes. These findings suggest that PCPAW, as a novel disinfectant, can be a valuable addition to US to enhance the quality and safety of fresh-cut produce.
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Affiliation(s)
- Jiayi Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China; College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Yincang Cui
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China; Physics and Chemistry Analysis Center, Xinjiang University, Urumqi 830046, China
| | - Minwei Zhang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Liang Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Aihemaitijiang Aihaiti
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Ruxianguli Maimaitiyiming
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
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3
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Chandran S, Baker CA, Hamilton AN, Dhulappanavar GR, Jones SL, Gibson KE. Aqueous Ozone Efficacy for Inactivation of Foodborne Pathogens on Vegetables Used in Raw Meat-Based Diets for Companion Animals. J Food Prot 2023; 86:100175. [PMID: 37802235 DOI: 10.1016/j.jfp.2023.100175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 09/19/2023] [Accepted: 09/29/2023] [Indexed: 10/08/2023]
Abstract
The present study evaluates the efficacy of a batch wash ozone sanitation system (BWOSS) and spray wash ozone sanitation system (SWOSS) against Listeria monocytogenes (two strains) and Salmonella enterica subsp. enterica (three serovars) inoculated on the surface of carrots, sweet potatoes, and butternut squash, commonly used in raw meat-based diets (RMBDs) marketed for companion animals such as dogs and cats. Produce either remained at room temperature for 2 h or were frozen at -20°C and then tempered overnight at 4°C to mimic the preprocessing steps of a raw pet food processing operation ('freeze-temper') prior to ozone treatment. Two ozone concentrations (0 and 5 ppm) were applied for either 20 s or 60 s for BWOSS and 20 s for SWOSS. Based on an ANOVA, BWOSS data showed no significant difference (P > 0.05) in microbial reduction between 0 and 5 ppm ozone concentration across all treatment durations for each produce type. BWOSS resulted in mean microbial reductions of up to 1.56 log CFU/mL depending on the treatment time and produce type. SWOSS data were analyzed using a generalized linear model with Quasipoisson errors. Freeze-tempered produce treated with SWOSS had a higher bacterial log reduction at 5 ppm ozone compared to 0 ppm ozone (P = 0.0013) whereas room temperature produce treated with SWOSS did not show any significant difference in microbial reduction between ozone concentrations. The potential to mitigate microbial cross-contamination was also investigated during SWOSS treatment. The results indicate that 5 ppm ozone decreased pathogens in the rinsate and proximal surfaces by 0.63-1.66 log CFU/mL greater than no ozone depending on the pathogen and sample. Overall, data from this study indicate that SWOSS would be more effective compared to BWOSS in reducing the microbial load present on the surface of root tubers and squash subjected to freezing and thawing and has the potential to mitigate cross-contamination within RMDB manufacturing environments.
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Affiliation(s)
- Sahaana Chandran
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704, USA
| | - Christopher A Baker
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704, USA
| | - Allyson N Hamilton
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704, USA
| | - Gayatri R Dhulappanavar
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704, USA
| | - Sarah L Jones
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704, USA
| | - Kristen E Gibson
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704, USA.
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Paulikienė S, Žvirdauskienė R. Evaluation of Hydrothermal Treatment of Winter Wheat Grain with Ozonated Water. PLANTS (BASEL, SWITZERLAND) 2023; 12:3267. [PMID: 37765431 PMCID: PMC10534647 DOI: 10.3390/plants12183267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023]
Abstract
Products must be cleaned or otherwise treated to keep them clean when they are prepared for further production or when they are supplied fresh to the consumer. Cereals have significantly lower settling losses than succulent agricultural products, but the risks that can arise from their hydrothermal treatment before milling-where the cereals are moistened and left to rest for 14 h (temperature 30 °C)-are often underestimated. This operation creates a favourable environment for the development of micro-organisms, which, if not destroyed, can continue throughout the processing stages and be passed on to the consumer. This study investigated the qualitative characteristics of winter wheat hydrothermally treated with ozonated water at a concentration of 1.51 ± 0.1 mg L-1, such as the amount of mould in the grains and flour, as well as the grain protein, moisture, gluten, sedimentation, starch and weight per hectolitre. For the assessment of these parameters, the account was taken of the State standard, which provides the grain class and the type of grain. The reduction in mould fungi after the treatment of the winter wheat grain with ozonated water ranged between 440 and 950 CFU g-1. The results of the microbiological analysis showed that the ozone treatment improved the mycological safety of the flour samples made from the grain from an average of 390 ± 110 CFU g-1 to 29 ± 12 CFU g-1. On the other hand, the treatment of kernels with ozonated water did not significantly affect the basic composition of the winter wheat grains.
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Affiliation(s)
- Simona Paulikienė
- Faculty of Engineering, Agriculture Academy, Vytautas Magnus University, Studentų Str. 15, 53362 Akademija, Lithuania
| | - Renata Žvirdauskienė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų Str. 19, 50254 Kaunas, Lithuania
- Microbiology Laboratory, Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Instituto al. 1, 58344 Akademija, Lithuania
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Anjali KU, Reshma C, Sruthi NU, Pandiselvam R, Kothakota A, Kumar M, Siliveru K, Marszałek K, Mousavi Khaneghah A. Influence of ozone treatment on functional and rheological characteristics of food products: an updated review. Crit Rev Food Sci Nutr 2022; 64:3687-3701. [PMID: 36268992 DOI: 10.1080/10408398.2022.2134292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
In this milieu, ozone technology has emerged as an avant-garde non-thermal mode of disinfection with potential applications in the food industry. This eco-friendly technology has a comprehendible adeptness in replacing alternative chemical sanitizers and is recognized as a generally safe disinfectant for fruits and vegetables. Several researchers have been focusing on the biochemical impacts of ozone on different quantitative and qualitative aspects of fruits and vegetables. A collection of those works is presented in this review highlighting the effect of ozone on the functional, antioxidant, and rheological properties of food. This can be a benevolent tool for discovering the processing states of ozone applications and ensuing influence on safety and quality attributes of previously studied foods and opening further research areas. It extends shelf life and never leaves any harmful residues on the product since it decomposes to form oxygen. It was seen that the impact on a specific property of food was dependent on the ozone concentration and treatment time, and the adverse effects of ozone exposure can be alleviated once the processing conditions are optimized. The present review can be used as a baseline for designing different food processing operations involving ozone.
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Affiliation(s)
- K U Anjali
- Department of Food Science and Technology, Pondicherry University, Puducherry, India
| | - C Reshma
- National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - N U Sruthi
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - R Pandiselvam
- Physiology, Biochemistry, and Post-harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, Maharashtra, India
| | - Kaliramesh Siliveru
- Department of Grain Science & Industry, Kansas State University, Manhattan, Kansas, USA
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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6
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Microbial and Parasitic Contamination of Vegetables in Developing Countries and Their Food Safety Guidelines. J FOOD QUALITY 2022. [DOI: 10.1155/2022/4141914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The safety of humans is of paramount importance in the vegetable production chain. Evidence of microbial and parasitic contamination of these products poses a great threat to consumers. This is an emerging issue the world is battling, and it is still in the process of unravelling. However, one of the contributing factors responsible for the rapid spread of these pathogens to millions of people among other factors is the distribution of food in our food systems. The purpose of this study was to draw the attention of producers, retailers, consumers, and various stakeholders to the occurrence and potential hazard of these organisms, their contamination origin, and food safety protocols. Among the food system, vegetables play a major role, and their consumption has increased as they form a larger portion of daily diets. This urge for healthy diets coupled with changing dietary habits and human population explosion has therefore accelerated their production. This has resulted in parasitic and microbial contamination gaining grounds in salad vegetables, and as such, a wide range of microbes such as Escherichia coli O157: H7, Listeria monocytogenes, Salmonella spp., Shigella, and Staphylococcus, and parasites such as Giardia lamblia, Entamoeba coli, Entamoeba histolytica, Cystoisospora belli, Toxoplasma gondii, Trichuris trichiura, and Ascaris lumbricoides have been isolated from them. Therefore, major routes for salad vegetable contamination and prevention methods have been pointed out in this review article. The topic of protective countermeasures will also be covered here in this review. Notwithstanding, several control measures have been reported to be effective and efficient in removing or eliminating pathogens, including treatment of irrigation water and fertilizers, use of disinfectants like vinegar and saltwater, irradiation, ozone, and bacteriophages. Though consumption of vegetables and salads is encouraged due to their nutritional advantage, appropriate systems should be put in place to ensure their safety.
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7
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Siddique Z, Malik AU. Fruits and vegetables are the major source of food safety issues need to overcome at household level (traditional vs. green technologies): A comparative review. J Food Saf 2022. [DOI: 10.1111/jfs.13003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zarghona Siddique
- Postharvest Research and Training Centre, Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan
| | - Aman Ullah Malik
- Postharvest Research and Training Centre, Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan
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8
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Alexandre ACS, Ferreira Gomes BA, Duarte GN, Piva SF, Zauza SB, Vilas Boas EVDB. Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | - Giulia Nayara Duarte
- Agriculture Department Federal University of Lavras 37200‐900 Lavras Minas Gerais Brazil
| | - Samella Fabiane Piva
- Food Science Department Federal University of Lavras 37200‐900 Lavras Minas Gerais Brazil
| | - Stefânia Barros Zauza
- Agriculture Department Federal University of Lavras 37200‐900 Lavras Minas Gerais Brazil
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9
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Priatama RA, Pervitasari AN, Park S, Park SJ, Lee YK. Current Advancements in the Molecular Mechanism of Plasma Treatment for Seed Germination and Plant Growth. Int J Mol Sci 2022; 23:4609. [PMID: 35562997 PMCID: PMC9105374 DOI: 10.3390/ijms23094609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/17/2022] [Accepted: 04/19/2022] [Indexed: 11/23/2022] Open
Abstract
Low-temperature atmospheric pressure plasma has been used in various fields such as plasma medicine, agriculture, food safety and storage, and food manufacturing. In the field of plasma agriculture, plasma treatment improves seed germination, plant growth, and resistance to abiotic and biotic stresses, allows pesticide removal, and enhances biomass and yield. Currently, the complex molecular mechanisms of plasma treatment in plasma agriculture are fully unexplored, especially those related to seed germination and plant growth. Therefore, in this review, we have summarized the current progress in the application of the plasma treatment technique in plants, including plasma treatment methods, physical and chemical effects, and the molecular mechanism underlying the effects of low-temperature plasma treatment. Additionally, we have discussed the interactions between plasma and seed germination that occur through seed coat modification, reactive species, seed sterilization, heat, and UV radiation in correlation with molecular phenomena, including transcriptional and epigenetic regulation. This review aims to present the mechanisms underlying the effects of plasma treatment and to discuss the potential applications of plasma as a powerful tool, priming agent, elicitor or inducer, and disinfectant in the future.
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Affiliation(s)
- Ryza A. Priatama
- Institute of Plasma Technology, Korea Institute of Fusion Energy, 37 Dongjangsan-ro, Gunsan 54004, Korea; (R.A.P.); (S.P.)
| | - Aditya N. Pervitasari
- Department of Plant Science and Technology, Chung-Ang University, Anseong 17546, Korea;
| | - Seungil Park
- Institute of Plasma Technology, Korea Institute of Fusion Energy, 37 Dongjangsan-ro, Gunsan 54004, Korea; (R.A.P.); (S.P.)
| | - Soon Ju Park
- Division of Biological Sciences, Wonkwang University, Iksan 54538, Korea
| | - Young Koung Lee
- Institute of Plasma Technology, Korea Institute of Fusion Energy, 37 Dongjangsan-ro, Gunsan 54004, Korea; (R.A.P.); (S.P.)
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Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables—A Review. Microorganisms 2022; 10:microorganisms10040760. [PMID: 35456810 PMCID: PMC9032070 DOI: 10.3390/microorganisms10040760] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 03/25/2022] [Accepted: 03/29/2022] [Indexed: 02/04/2023] Open
Abstract
Microbial foodborne diseases are a major health concern. In this regard, one of the major risk factors is related to consumer preferences for “ready-to-eat” or minimally processed (MP) fruits and vegetables. Essential oil (EO) is a viable alternative used to reduce pathogenic bacteria and increase the shelf-life of MP foods, due to the health risks associated with food chlorine. Indeed, there has been increased interest in using EO in fresh produce. However, more information about EO applications in MP foods is necessary. For instance, although in vitro tests have defined EO as a valuable antimicrobial agent, its practical use in MP foods can be hampered by unrealistic concentrations, as most studies focus on growth reductions instead of bactericidal activity, which, in the case of MP foods, is of utmost importance. The present review focuses on the effects of EO in MP food pathogens, including the more realistic applications. Overall, due to this type of information, EO could be better regarded as an “added value” to the food industry.
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11
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Aslam R, Alam MS, Singh S, Kumar S. Aqueous ozone sanitization of whole peeled onion: Process optimization and evaluation of keeping quality during refrigerated storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112183] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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12
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Wang J, Zhang Y, Yu Y, Wu Z, Wang H. Combination of ozone and ultrasonic-assisted aerosolization sanitizer as a sanitizing process to disinfect fresh-cut lettuce. ULTRASONICS SONOCHEMISTRY 2021; 76:105622. [PMID: 34126525 PMCID: PMC8202344 DOI: 10.1016/j.ultsonch.2021.105622] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 05/09/2021] [Accepted: 06/04/2021] [Indexed: 05/24/2023]
Abstract
Reduction of sanitizer dosage and development of non-immersion disinfection methods have become major focuses of research. Here, we examined the disinfection efficacy of combining gaseous ozone (4 and 8 ppm) with aerosolized oxidizing sanitizer [sodium hypochlorite (SH, 100 and 200 ppm)] and aerosolized organic acid [acetic acid (AA, 1% and 2%) and lactic acid (LA, 1% and 2%)]. Notably, 1% AA and 4 ppm gaseous ozone were ineffective for disinfecting Salmonella Typhimurium, and treatment with 1% AA + 8 ppm ozone caused browning of lettuce leaves and stimulated increases in aerobic mesophilic count (AMC), aerobic psychrotrophic count (APC), S. Typhimurium, and Escherichia coli O157:H7. Treatment with 2% LA + 8 ppm ozone resulted in the lowest S. Typhimurium, E. coli O157:H7, Listeria monocytogenes, AMC, APC, and molds and yeasts during storage (0-7 days at 4 °C). Quality analysis indicates that LA + 8 ppm ozone and SH + 8 ppm ozone did not negatively affect L*, a*, b*, polyphenolic content, weight loss, and sensory properties; however, the levels of two individual phenolic compounds (3,4-dihydroxybenzoic acid and vanillin), responsible for phenylpropanoid synthesis, were significantly increased after treatment with 2% LA + 8 ppm ozone. These findings provided insights into the use of LA combined with gaseous ozone for application in disinfecting fresh produce.
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Affiliation(s)
- Jiayi Wang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Yangyang Zhang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Yougui Yu
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Zhaoxia Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
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13
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Panigrahi C, Mishra HN, De S. Modelling the inactivation kinetics of Leuconostoc mesenteroides, Saccharomyces cerevisiae and total coliforms during ozone treatment of sugarcane juice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111218] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Botondi R, Barone M, Grasso C. A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables. Foods 2021; 10:748. [PMID: 33915979 PMCID: PMC8065486 DOI: 10.3390/foods10040748] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 03/22/2021] [Accepted: 03/25/2021] [Indexed: 11/17/2022] Open
Abstract
In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable and susceptible to quality deterioration. The cutting, peeling, cleaning and packaging processes as well as the biochemical, sensorial and microbial changes that occur on plant tissue surfaces may accelerate produce deterioration. In this regard, biological contamination can be primary, which occurs when the infectious organisms directly contaminate raw materials, and/or by cross-contamination, which occurs during food preparation processes such as washing. Among the many technologies available to extend the shelf life of fresh-cut products, ozone technology has proven to be a highly effective sterilization technique. In this paper, we examine the main studies that have focused on the effects of gaseous ozone and ozonated water treatments on microbial growth and quality retention of fresh-cut fruit and vegetables. The purpose of this scientific literature review is to broaden our knowledge of eco-friendly technologies, such as ozone technology, which extends the shelf life and maintains the quality of fresh produce without emitting hazardous chemicals that negatively affect plant material and the environment.
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Affiliation(s)
- Rinaldo Botondi
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, Italy; (M.B.); (C.G.)
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15
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Sarron E, Gadonna-Widehem P, Aussenac T. Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review. Foods 2021; 10:605. [PMID: 33809297 PMCID: PMC8000956 DOI: 10.3390/foods10030605] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 03/04/2021] [Accepted: 03/08/2021] [Indexed: 01/23/2023] Open
Abstract
Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and processing. This strong disinfectant is now being used in the food industry. In this review, the chemical and physical properties of ozone, its generation, and factors affecting ozone processing efficiency were explained as well as recent regulatory developments in the food industry. By then selecting three vegetables, we show that ozone avoids and controls biological growth on vegetables, keeping their attractive appearance and sensorial qualities, assuring nutritional characteristics' retention and maintaining and increasing the shelf-life. In liquid solution, ozone can be used to disinfect processing water and vegetables, and in gaseous form, ozone helps to sanitize and preserve vegetables during storage. The multifunctionality of ozone makes it a promising food processing agent. However, if ozone is improperly used, it causes some deleterious effects on products, such as losses in their sensory quality. For an effective and a safe use of ozone, specific treatment conditions should be determined for all kinds of vegetables. In a last step, we propose highlighting the different essential characteristics of ozone treatment in order to internationally harmonize the data relating to the treatments carried-out.
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Affiliation(s)
| | | | - Thierry Aussenac
- Institut Polytechnique UniLaSalle, Université d’Artois, ULR 7519, 19 Rue Pierre Waguet, BP 30313, 60026 Beauvais, France; (E.S.); (P.G.-W.)
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16
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Haque MA, Asaduzzaman M, Mahomud MS, Alam MR, Khaliduzzaman A, Pattadar SN, Ahmmed R. High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce. Food Sci Biotechnol 2021; 30:413-421. [PMID: 33868752 PMCID: PMC8017026 DOI: 10.1007/s10068-021-00881-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 12/22/2020] [Accepted: 01/12/2021] [Indexed: 11/30/2022] Open
Abstract
Fresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.
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Affiliation(s)
- Md Azizul Haque
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy.,Department of Food Technology and Nutritional Science (FTNS), Mawlana Bhashani Science and Technology University (MBSTU), Tangail, 1902 Bangladesh
| | - Md Asaduzzaman
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Md Sultan Mahomud
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
| | - Md Rizvi Alam
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Alin Khaliduzzaman
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwake-cho, Sakyo-ku, Kyoto, 606-8502 Japan.,Department of Food Engineering and Technology, Sylhet Agricultural University, Sylhet, 3100 Bangladesh
| | - Shib Nath Pattadar
- School of Environment and Natural Resources, The Ohio State University, Columbus, OH 43210 USA
| | - Raju Ahmmed
- Department of Chemical and Food Engineering, Dhaka University of Engineering and Technology, Gazipur, 1707 Bangladesh
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Salemi B, Sedaghat N, Varidi MJ, Mousavi SM, Tabatabaei Yazdi F. The combined impact of calcium lactate with cysteine pretreatment and perforation-mediated modified atmosphere packaging on quality preservation of fresh-cut 'Romaine' lettuce. J Food Sci 2021; 86:715-723. [PMID: 33547662 DOI: 10.1111/1750-3841.15619] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/24/2020] [Accepted: 01/06/2021] [Indexed: 11/30/2022]
Abstract
The effect of perforation-mediated modified atmosphere packaging (PM-MAP) in combination with calcium lactate (1.5% CaL) and cysteine (0.1, 0.5% Cys) immersion pretreatments on the quality preservation of fresh-cut 'Romaine' lettuce was assessed for 12 days, at 5 and 10 °C. The shredded lettuce was packed in low-density polyethylene films (LDPE, 62 µm thickness), including different perforation numbers of 0 (N-MAP), 20 (20-PM-MAP, Diameter = 64 µm), and 40 (40-PM-MAP, Diameter = 64µm) per in square meter. Indices of quality maintenance were investigated. The total microbial counts were below the specified limits for ready-to-eat vegetables (< 6 log CFU/g) considering both pretreated 20-PM-MAP and N-MAP samples on day 12. After 8 days, a significant difference (P < 0.05) was observed in the browning index (BI), the total color difference (ΔE), and the chlorophyll content between N-MAP and 20-PM-MAP samples with better results in 20-PM-MA packages. At 10 °C, the BI in pretreated 20-PM-MAP samples was 32.44% to 58.35% less than N-MAP samples, on the last day of storage. The 20-PM-MAP samples pretreated with 1.5% CaL/0.5% Cys had the highest (P < 0.05) crispness coefficient and water content values. It seems that packaging the pretreated lettuce in 20-PM-MA packages is more effective for maintaining the visual properties (green fresh appearance) of this product, from the 8th to the 12th day of storage. PRACTICAL APPLICATION: The medium to high respiration rate of fresh-cut lettuce causes O2 level drops below its tolerance limit (<1% to 3%) inside the modified atmosphere packaging (MAP). It results in severe browning, off-odors, off-flavor, and growth of anaerobiosis. Perforated-mediated modified atmosphere packaging (PM-MAP) technology can be introduced as an alternative to a nonperforated MAP system (conventional MAP) for fresh-cut lettuce. The application of the PM-MAP system in combination with calcium lactate and cysteine immersion pretreatment (CaL/Cys) may lead to better maintenance of the physicochemical properties of this product.
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Affiliation(s)
- Bahareh Salemi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Vakil-Abad Blv., P.O. Box: 9177948978, Mashhad, Iran
| | - Naser Sedaghat
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Vakil-Abad Blv., P.O. Box: 9177948978, Mashhad, Iran
| | - Mohammad Javad Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Vakil-Abad Blv., P.O. Box: 9177948978, Mashhad, Iran
| | - Seyed Mahmoud Mousavi
- Chemical Engineering Department, Faculty of Engineering, Ferdowsi University of Mashhad, Vakil-Abad Blv., P.O. Box: 9177948978, Mashhad, Iran
| | - Farideh Tabatabaei Yazdi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Vakil-Abad Blv., P.O. Box: 9177948978, Mashhad, Iran
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18
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Dakwa V, Powell S, Eyles A, Gracie A, Tamplin M, Ross T. Effect of peroxyacetic acid treatment and bruising on the bacterial community and shelf-life of baby spinach. Int J Food Microbiol 2021; 343:109086. [PMID: 33631605 DOI: 10.1016/j.ijfoodmicro.2021.109086] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 01/25/2021] [Accepted: 01/27/2021] [Indexed: 10/22/2022]
Abstract
The importance of leaf integrity, i.e. the effects of bruising (mechanical damage), and sanitisation with peroxyacetic acid (PAA) on bacterial communities of ready-to-eat baby spinach remains unclear. Two shelf-life studies were conducted at 4 °C to investigate the effect of bruising and sanitisation on the growth of spoilage microorganisms. In the first experiment, both bruising treatments (100% and 40% of leaves) halved shelf life to 12 d, whereas intact leaves had a shelf-life of 23 d. Bruising had no influence on bacterial diversity during shelf-life, though some differences in the relative abundance of minor genera were observed. Pseudomonas and Pantoea were the most dominant bacterial genera, regardless of bruising treatment. High throughput amplicon sequencing also identified other spoilage bacteria including Chryseobacterium, Stenotrophomonas, Bacillus, Sphingobacterium, Erwinia and Flavobacterium. In the second experiment, washing of intact baby spinach with a sanitiser (80 mg/L: PAA) reduced microbial load as determined by aerobic plate count but did not immediately affect the presence/relative abundance of most of the genera of spoilage bacteria observed. During shelf-life, the bacterial diversity of sanitised leaves was significantly lower than on water-washed leaves. Although sanitisation resulted in a higher initial log reduction in microbial load compared to control (portable tap water), sanitisation did not extend the shelf life of baby spinach (23 d). Sanitised spinach had reduced bacterial diversity however, by the end of shelf life, both sanitised and water-washed spinach was dominated by Pseudomonas and Pantoea spoilage bacteria. This study demonstrated for the first time that the shorter shelf life of bruised leaves was related to faster microbial growth rather than changes in bacterial diversity or community composition.
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Affiliation(s)
- Vongai Dakwa
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - Shane Powell
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - Alieta Eyles
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - Alistair Gracie
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - Mark Tamplin
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - Tom Ross
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
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19
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Karaca H, Velioglu YS. Effects of ozone and chlorine washes and subsequent cold storage on microbiological quality and shelf life of fresh parsley leaves. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109421] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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20
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Efficacy of dual-frequency ultrasound and sanitizers washing treatments on quality retention of cherry tomato. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102348] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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21
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Microbial Contamination, an Increasing Threat to the Consumption of Fresh Fruits and Vegetables in Today's World. Int J Microbiol 2020; 2020:3029295. [PMID: 32565813 PMCID: PMC7269610 DOI: 10.1155/2020/3029295] [Citation(s) in RCA: 73] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 03/09/2020] [Accepted: 04/29/2020] [Indexed: 12/11/2022] Open
Abstract
Microbes are found all over the globe with some few exceptions, including sterilized surfaces. They include normal flora that is nonpathogenic, which contribute to the larger percentage, and pathogenic species which are few. Hence, the activities of humans cannot be completely separated from microbes. Thus, many pathogenic microbes have found their way into fresh fruits and vegetables which are a great source of a healthy diet for humans. The growing demand for fresh fruits and vegetables has necessitated larger production. The larger production of vegetables within the shortest possible time to meet the growing demand has placed them at a higher risk of contamination with the pathogenic microbes, making the safety of consumers uncertain. Study of sources of contamination and type of pathogenic etiological agents isolated from fresh fruits and vegetables includes Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, E. coli O157: H7, Listeria monocytogenes, Salmonella spp., Shigella, Staphylococcus, and Vibrio cholera. Several measures have proven to be effective in controlling contamination of microbes and they include the establishment of surveillance systems to monitor the production chain and thoroughly washing vegetables with vinegar water. Saltwater and other washing techniques are effective but caution should be taken to make sure one does not use one cycle of water for washing all vegetables. The consumption of fresh fruits and vegetables is still encouraged by this review but significant measures must be taken to check the safety of these products before consumption.
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Sachadyn-Król M, Agriopoulou S. Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products-A Review. Molecules 2020; 25:E2416. [PMID: 32455899 PMCID: PMC7288181 DOI: 10.3390/molecules25102416] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 05/14/2020] [Accepted: 05/21/2020] [Indexed: 12/21/2022] Open
Abstract
In this review, the primary objective was to systematize knowledge about the possibility of improving the health-promoting properties of raw plant products, defined as an increase in the content of bioactive compounds, by using ozone. The greatest attention has been paid to the postharvest treatment of plant raw materials with ozone because of its widespread use. The effect of this treatment on the health-promoting properties depends on the following different factors: type and variety of the fruit or vegetable, form and method of ozone treatment, and dosage of ozone. It seems that ozone applied in the form of ozonated water works more gently than in gaseous form. Relatively high concentration and long contact time used simultaneously might result in increased oxidative stress which leads to the degradation of quality. The majority of the literature demonstrates the degradation of vitamin C and deterioration of color after treatment with ozone. Unfortunately, it is not clear if ozone can be used as an elicitor to improve the quality of the raw material. Most sources prove that the best results in increasing the content of bioactive components can be obtained by applying ozone at a relatively low concentration for a short time immediately after harvest.
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Affiliation(s)
- Monika Sachadyn-Król
- Department of Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 20950 Lublin, Poland
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, 24100 Antikalamos, Kalamata, Greece;
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23
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Guo X, Jiang Y, Xing J, Zhu K. Effect of ozonated water on physicochemical, microbiological, and textural properties of semi‐dried noodles. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14404] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Xiao‐Na Guo
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi P.R. China
- School of Food Science and Technology Jiangnan University Wuxi P.R. China
| | - Yun Jiang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi P.R. China
- School of Food Science and Technology Jiangnan University Wuxi P.R. China
| | - Jun‐Jie Xing
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi P.R. China
- School of Food Science and Technology Jiangnan University Wuxi P.R. China
| | - Ke‐Xue Zhu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi P.R. China
- School of Food Science and Technology Jiangnan University Wuxi P.R. China
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24
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Baggio A, Marino M, Innocente N, Celotto M, Maifreni M. Antimicrobial effect of oxidative technologies in food processing: an overview. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03447-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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25
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BASTOS RG, OLIVER JC, GERMANO JDL, FERNANDES GR, VEIGA SMOM. Effectiveness evaluation of alternative sanitizers in microbiological quality of strawberry (Fragaria ananassa Duch Var. Oso Grande) after artificial contamination by Escherichia coli. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.21118] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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26
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Gibson KE, Almeida G, Jones SL, Wright K, Lee JA. Inactivation of bacteria on fresh produce by batch wash ozone sanitation. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106747] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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27
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Sanitization Potential of Ozone and Its Role in Postharvest Quality Management of Fruits and Vegetables. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09204-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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28
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Pietrysiak E, Smith S, Ganjyal GM. Food Safety Interventions to Control
Listeria monocytogenes
in the Fresh Apple Packing Industry: A Review. Compr Rev Food Sci Food Saf 2019; 18:1705-1726. [DOI: 10.1111/1541-4337.12496] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 05/13/2019] [Accepted: 07/29/2019] [Indexed: 12/29/2022]
Affiliation(s)
- Ewa Pietrysiak
- School of Food Science Washington State Univ. P.O. Box 646376 Pullman WA 99164‐6376 U.S.A
| | - Stephanie Smith
- School of Food Science Washington State Univ. P.O. Box 646376 Pullman WA 99164‐6376 U.S.A
| | - Girish M Ganjyal
- School of Food Science Washington State Univ. P.O. Box 646376 Pullman WA 99164‐6376 U.S.A
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29
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Neto L, Millan-Sango D, Brincat JP, Cunha LM, Valdramidis VP. Impact of ultrasound decontamination on the microbial and sensory quality of fresh produce. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.047] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Paulikienė S, Raila A, Žvirdauskienė R, Zvicevičius E. Application of an environmentally friendly preventive measure for the preservation of fresh vegetables. Journal of Food Science and Technology 2019; 56:2147-2157. [PMID: 30996448 DOI: 10.1007/s13197-019-03696-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/21/2019] [Accepted: 03/06/2019] [Indexed: 11/25/2022]
Abstract
Vegetables are an important source of vitamins and minerals and are one of the most perishable products. Fresh vegetables need to be cleaned, sorted, washed and dried before entering distribution and trading systems. The quality of the product and the effect of the environment during preparation are very important. One method of stabilizing vegetable quality is the application of ozone, which is a strong disinfectant used to inactivate microorganisms. Ozone, when in contact with a product surface, does not leave any harmful by-products. This research aims to optimize carrot treatment with ozonated water and evaluate its effect and efficiency on the storage of products. A constant concentration of 1.53 ± 0.09 mg L-1 ozone in water was used, and processing times of 5, 10, 15 and 20 min were applied. The carrots' weight and changes to the mould population on the carrots' surface during storage were observed after treatment with ozonated water. A decrease in mycological contamination on washable vegetable surfaces occurred within the first 5 min, and longer processing times (more than 5 min) did not influence the efficacy of the treatment. Thus, using ozonated water at an ozone concentration of 1.53 ± 0.09 mg L-1 reduced the mould population by up to 99.99% and could also prolong carrot storage duration up to 1.7 times. Treatment of carrots with ozonated water had minimal impact on the carrots' weight.
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Affiliation(s)
- Simona Paulikienė
- 1Institute of Energy and Biotechnology Engineering, Faculty of Agricultural Engineering, Vytautas Magnus University, Studentų str. 15, Akademija, 53362 Kaunas r., Lithuania
| | - Algirdas Raila
- 1Institute of Energy and Biotechnology Engineering, Faculty of Agricultural Engineering, Vytautas Magnus University, Studentų str. 15, Akademija, 53362 Kaunas r., Lithuania
| | - Renata Žvirdauskienė
- 2Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Instituto 1, Akademija, Kėdainiai r., Lithuania
- 3Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų Rd. 19, 50254 Kaunas, Lithuania
| | - Egidijus Zvicevičius
- 1Institute of Energy and Biotechnology Engineering, Faculty of Agricultural Engineering, Vytautas Magnus University, Studentų str. 15, Akademija, 53362 Kaunas r., Lithuania
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Modesti M, Baccelloni S, Brizzolara S, Aleandri MP, Bellincontro A, Mencarelli F, Tonutti P. Effects of treatments with ozonated water in the vineyard (cv Vermentino) on microbial population and fruit quality parameters. BIO WEB OF CONFERENCES 2019. [DOI: 10.1051/bioconf/20191304011] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Ozone (O3) is currently employed in wineries as a sanitizing agent and is used to control microbial growth and infection. This molecule decomposes spontaneously to oxygen upon application and the use of ozonated water can represent an alternative for the control of pathogens in the vineyard. Entire canopies of Vitis vinifera (cv Vermentino) plants have been sprayed throughout the vegetative growth with water saturated with O3 to assess the effects of these treatments in reducing the microorganism population, and to evaluate if and how the oxidative stress, induced in the plant by this strong oxidizing agent, affects fruit development, the activity of the cellular antioxidant system, and the production of aromas by the grape berries at ripening. Ozonated water treatments resulted in a partial control of microorganism population, especially considering fungi. Furthermore, the treatments induced a slight delay in the technological maturity of grapes, a significant increase in antioxidant capacity and changes of aroma profile of the grapes at harvest, with an accumulation of monoterpenes. In general, ozonized water treatments showed promising results and seem to be a feasible protocol to be applied in the vineyard in order to reduce the use of chemicals.
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32
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Wang J, Wang S, Sun Y, Li C, Li Y, Zhang Q, Wu Z. Reduction of Escherichia coli O157:H7 and naturally present microbes on fresh-cut lettuce using lactic acid and aqueous ozone. RSC Adv 2019; 9:22636-22643. [PMID: 35519499 PMCID: PMC9067095 DOI: 10.1039/c9ra03544c] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2019] [Accepted: 07/18/2019] [Indexed: 11/21/2022] Open
Abstract
Lactic acid (LA) is an effective sanitizer for disinfection of fresh produce. Tap water is generally used to wash disinfected fresh produce because sanitizer residues negatively affect the quality and organoleptic properties of the produce. However, tap water is ineffective for secondary disinfection compared with sanitizers. Thus, we propose a disinfection method using LA plus aqueous ozone (AO), an oxidizing sanitizer that does not lead to secondary residue. We compared the proposed method of 1% LA (90 s) plus 1 mg L−1 AO (30 s) or 2 mg L−1 AO (30 s) with the traditional method of 100 ppm chlorine (120 s) or 1% LA (120 s) plus tap water (30 s) and 2 mg L−1 AO (150 s). Microbial analysis showed that LA plus AO led to the greatest reductions in microbes (Escherichia coli O157:H7, aerobic mesophilic counts, aerobic psychrophilic counts, moulds, and yeasts) during storage (0–5 days at 5 °C). Quality analysis (colour, sensory qualities, electrolyte leakage, polyphenolic content, and weight loss) showed that LA + AO did not cause additional quality loss compared with tap water treatment. These results indicate that the hurdle technology proposed (LA plus AO) has a good potential for use in fresh produce disinfection. Lactic acid plus aqueous ozone is an effective hurdle technology for fresh produce disinfection.![]()
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Affiliation(s)
- Jiayi Wang
- College of Food Science
- Shenyang Agricultural University
- Shenyang 110866
- China
| | - Shan Wang
- College of Food Science
- Shenyang Agricultural University
- Shenyang 110866
- China
| | - Yeting Sun
- College of Food Science
- Shenyang Agricultural University
- Shenyang 110866
- China
- Vegetable Research Center
| | - Chen Li
- College of Food Science
- Shenyang Agricultural University
- Shenyang 110866
- China
| | - Yanru Li
- College of Food Science
- Shenyang Agricultural University
- Shenyang 110866
- China
| | - Qi Zhang
- College of Food Science
- Shenyang Agricultural University
- Shenyang 110866
- China
| | - Zhaoxia Wu
- College of Food Science
- Shenyang Agricultural University
- Shenyang 110866
- China
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33
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Ummat V, Singh AK, Sidhu GK. Effect of aqueous ozone on quality and shelf life of shredded green bell pepper (
Capsicum annuum
). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13718] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Viruja Ummat
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
| | - A. K. Singh
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
| | - G. K. Sidhu
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
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Marino M, Maifreni M, Baggio A, Innocente N. Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone. Front Microbiol 2018; 9:2024. [PMID: 30210486 PMCID: PMC6120990 DOI: 10.3389/fmicb.2018.02024] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Accepted: 08/09/2018] [Indexed: 11/13/2022] Open
Abstract
In this study, the efficacy of treatments with ozone in water and gaseous ozone against attached cells and microbial biofilms of three foodborne species, Pseudomonas fluorescens, Staphylococcus aureus, and Listeria monocytogenes, was investigated. Biofilms formed on AISI 304 stainless steel coupons from a mixture of three strains (one reference and two wild strains) of each microbial species were subjected to three types of treatment for increasing times: (i) ozonized water (0.5 ppm) by immersion in static condition, (ii) ozonized water under flow conditions, and (iii) gaseous ozone at different concentrations (0.1-20 ppm). The Excel add-in GinaFit tool allowed to estimate the survival curves of attached cells and microbial biofilms, highlighting that, regardless of the treatment, the antimicrobial effect occurred in the first minutes of treatment, while by increasing contact times probably the residual biofilm population acquired greater resistance to ozonation. Treatment with aqueous ozone under static conditions resulted in an estimated viability reduction of 1.61-2.14 Log CFU/cm2 after 20 min, while reduction values were higher (3.26-5.23 Log CFU/cm2) for biofilms treated in dynamic conditions. S. aureus was the most sensitive species to aqueous ozone under dynamic conditions. With regard to the use of gaseous ozone, at low concentrations (up to 0.2 ppm), estimated inactivations of 2.01-2.46 Log CFU/cm2 were obtained after 60 min, while at the highest concentrations a complete inactivation (<10 CFU/cm2) of the biofilms of L. monocytogenes and the reduction of 5.51 and 4.72 Log CFU/cm2 of P. fluorescens and S. aureus respectively after 60 and 20 min were achieved. Considering the results, ozone in water form might be used in daily sanitation protocols at the end of the day or during process downtime, while gaseous ozone might be used for the treatment of confined spaces for longer times (e.g., overnight) and in the absence of personnel, to allow an eco-friendly control of microbial biofilms and consequently reduce the risk of cross-contamination in the food industry.
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Affiliation(s)
| | - Michela Maifreni
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, Udine, Italy
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Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging. Food Chem 2017; 237:553-560. [DOI: 10.1016/j.foodchem.2017.05.156] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 05/29/2017] [Accepted: 05/29/2017] [Indexed: 01/20/2023]
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Ali A, Yeoh WK, Forney C, Siddiqui MW. Advances in postharvest technologies to extend the storage life of minimally processed fruits and vegetables. Crit Rev Food Sci Nutr 2017; 58:2632-2649. [PMID: 29072844 DOI: 10.1080/10408398.2017.1339180] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Minimally processed fresh produce is one of the fastest growing segments of the food industry due to consumer demand for fresh, healthy, and convenient foods. However, mechanical operations of cutting and peeling induce the liberation of cellular contents at the site of wounding that can promote the growth of pathogenic and spoilage microorganisms. In addition, rates of tissue senescence can be enhanced resulting in reduced storage life of fresh-cut fruits and vegetables. Chlorine has been widely adopted in the disinfection and washing procedures of fresh-cut produce due to its low cost and efficacy against a broad spectrum of microorganisms. Continuous replenishment of chlorine in high organic wash water can promote the formation of carcinogenic compounds such as trihalomethanes, which threaten human and environmental health. Alternative green and innovative chemical and physical postharvest treatments such as ozone, electrolyzed water, hydrogen peroxide, ultraviolet radiation, high pressure processing, and ultrasound can achieve similar reduction of microorganisms as chlorine without the production of harmful compounds or compromising the quality of fresh-cut produce.
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Affiliation(s)
- Asgar Ali
- a Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus , Semenyih , Selangor , Malaysia
| | - Wei Keat Yeoh
- a Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus , Semenyih , Selangor , Malaysia
| | - Charles Forney
- b Agriculture and Agri-Food Canada, Kentville Research and Development Centre , 32 Main Street, Kentville , Nova Scotia , Canada
| | - Mohammed Wasim Siddiqui
- c Department of Food Science and Postharvest Technology , Bihar Agricultural University , Sabour, Bhagalpur , Bihar , India
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37
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de Ondarza J. Ozone Sensitivity and Catalase Activity in Pigmented and Non-Pigmented Strains of Serratia Marcescens. Open Microbiol J 2017; 11:12-22. [PMID: 28567147 PMCID: PMC5418915 DOI: 10.2174/1874285801711010012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2016] [Revised: 01/16/2017] [Accepted: 01/28/2017] [Indexed: 11/23/2022] Open
Abstract
Background: Ozone exposure rapidly leads to bacterial death, making ozone an effective disinfectant in food industry and health care arena. However, microbial defenses may moderate this effect and play a role in the effective use of oxidizing agents for disinfection. Serratia marcescens is an opportunistic pathogen, expressing genes differentially during infection of a human host. A better understanding of regulatory systems that control expression of Serratia’s virulence genes and defenses is therefore valuable. Objective: Here, we investigated the role of pigmentation and catalase in Serratia marcescens on survival to ozone exposure. Method: Pigmented and non-pigmented strains of Serratia marcescens were cultured to exponential or stationary phase and exposed to 5 ppm of gaseous ozone for 2.5 – 10 minutes. Survival was calculated via plate counts. Catalase activity was measured photometrically and tolerance to hydrogen peroxide was assayed by disk-diffusion. Results: Exposure of S. marcescens to 5 ppm gaseous ozone kills > 90% of cells within 10 minutes in a time and concentration-dependent manner. Although pigmented Serratia (grown at 28°C) survived ozonation better than unpigmented Serratia (grown at 35°C), non-pigmented mutant strains of Serratia had similar ozone survival rates, catalase activity and H2O2 tolerance as wild type strains. Rather, ozone survival and catalase activity were elevated in 6 hour cultures compared to 48 hour cultures. Conclusion: Our studies did not bear out a role for prodigiosin in ozone survival. Rather, induction of oxidative stress responses during exponential growth increased both catalase activity and ozone survival in both pigmented and unpigmented S. marcescens.
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Affiliation(s)
- José de Ondarza
- Department of Biological Sciences, Plattsburgh State University of New York, NY, USA
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38
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Udomkun P, Wiredu AN, Nagle M, Müller J, Vanlauwe B, Bandyopadhyay R. Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application - A review. Food Control 2017; 76:127-138. [PMID: 28701823 PMCID: PMC5484778 DOI: 10.1016/j.foodcont.2017.01.008] [Citation(s) in RCA: 163] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Revised: 12/21/2016] [Accepted: 01/14/2017] [Indexed: 12/29/2022]
Abstract
Aflatoxins are mainly produced by certain strains of Aspergillus flavus, which are found in diverse agricultural crops. In many lower-income countries, aflatoxins pose serious public health issues since the occurrence of these toxins can be considerably common and even extreme. Aflatoxins can negatively affect health of livestock and poultry due to contaminated feeds. Additionally, they significantly limit the development of international trade as a result of strict regulation in high-value markets. Due to their high stability, aflatoxins are not only a problem during cropping, but also during storage, transport, processing, and handling steps. Consequently, innovative evidence-based technologies are urgently required to minimize aflatoxin exposure. Thus far, biological control has been developed as the most innovative potential technology of controlling aflatoxin contamination in crops, which uses competitive exclusion of toxigenic strains by non-toxigenic ones. This technology is commercially applied in groundnuts maize, cottonseed, and pistachios during pre-harvest stages. Some other effective technologies such as irradiation, ozone fumigation, chemical and biological control agents, and improved packaging materials can also minimize post-harvest aflatoxins contamination in agricultural products. However, integrated adoption of these pre- and post-harvest technologies is still required for sustainable solutions to reduce aflatoxins contamination, which enhances food security, alleviates malnutrition, and strengthens economic sustainability.
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Affiliation(s)
- Patchimaporn Udomkun
- International Institute of Tropical Agriculture (IITA), Bukavu, The Democratic Republic of Congo
| | | | - Marcus Nagle
- Universität Hohenheim, Institute of Agricultural Engineering, Tropics and Subtropics Group, Stuttgart, Germany
| | - Joachim Müller
- Universität Hohenheim, Institute of Agricultural Engineering, Tropics and Subtropics Group, Stuttgart, Germany
| | - Bernard Vanlauwe
- International Institute of Tropical Agriculture (IITA), Nairobi, Kenya
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Alexopoulos A, Plessas S, Kourkoutas Y, Stefanis C, Vavias S, Voidarou C, Mantzourani I, Bezirtzoglou E. Experimental effect of ozone upon the microbial flora of commercially produced dairy fermented products. Int J Food Microbiol 2017; 246:5-11. [PMID: 28187330 DOI: 10.1016/j.ijfoodmicro.2017.01.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Revised: 01/22/2017] [Accepted: 01/26/2017] [Indexed: 11/28/2022]
Abstract
Ozone was used to control spoilage microorganisms during the manufacturing of dairy products. Ozone stream was applied onto the surface of freshly filled yoghurt cups just before storage for curd development in order to prevent cross contamination from spoilage airborne microorganisms. Accordingly, brine solution was bubbled with ozone for various periods of time and used for ripening of white (feta type) cheese. Both products were subjected to a continuous monitoring of microbial load and also tested for their sensorial properties. In ozonated yoghurt samples there was a reduction in mould counts of approximately 0.6Logcfu/g (25.1%) by the end of the monitoring period in relation to the control samples. In white cheese ripened with ozonated brine (1.3mg/L O3, NaCl 5%) it seems that ozone treatment during the two months of observation reduced some of the mould load but without offering any advantages over the use of traditional brine (NaCl 7%). However, some sensorial alterations were observed, probably due to the organic load in the brine which deactivates ozone in early stages of application. It is concluded that, if the factors of time and concentration of ozone are configured properly, ozonation could be a promising approach safeguarding the production of some dairy products.
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Affiliation(s)
- A Alexopoulos
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece
| | - S Plessas
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece
| | - Y Kourkoutas
- Democritus University of Thrace, Department of Molecular Biology & Genetics, Laboratory of Applied Microbiology & Biotechnology, Dragana University Campus, Alexandroupolis GR68100, Greece
| | - C Stefanis
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece
| | - S Vavias
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece
| | - C Voidarou
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece
| | - I Mantzourani
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece
| | - E Bezirtzoglou
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece.
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40
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Luiz DDB, Silva CDFE, Campelo SR, Santos VRVD, Lima LKFD, Chicrala PCMS, Iwashita MKP. Evaluation of the effectiveness of ozone as a sanitizer for fish experimentally contaminated with Salmonella sp. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.15016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Salmonellosis is a major public health problem related to food contamination and ensuing food poisoning. Brazilian resolution RDC nº 12/2001 of the Brazilian National Health Surveillance Agency (ANVISA) established the absence of Salmonella in 25 g of fish for consumption. However, the significant increase in the occurrence of fish contamination by Salmonella and other pathogenic bacteria shows that the currently applied strategies are not sufficient and that, in addition to the implementation of good health practices, the application of new sanitizer technologies in the fish industry is also necessary. In this context, the present study evaluated the effectiveness of ozone in an aqueous medium as a sanitizer for Salmonella contaminated fish. The experiment was carried out using a completely randomized design with eight treatments and five replicates, giving a total of 40 experimental units. Each sample consisted of three fishes, totalizing 120 fishes. The treatments consisted of different combinations of temperature and water-dissolved ozone (O3) concentrations (21 °C × 0.35 ppm; 20 °C × 0.45 ppm; 21 °C × 0.60 ppm; 20 °C × 0.80 ppm; 19 °C × 1.7 ppm; 6 × 5.1 ppm; 4 °C × 7.2 ppm; and 2 °C × 9.1 ppm). Colossoma macropomum (Tambaqui) samples were experimentally infected with Salmonella typhymurium (ATCC 14028) and immersed in water with the different treatments. After three minutes, the fish samples were collected and subjected to qualitative Salmonella analyses. The ozone tests were not efficient in eradicating Salmonella under the experimental conditions presented here, indicating the need for the identification of effective sanitizers in order to meet the determinations of Brazilian law.
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41
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Glowacz M, Rees D. The practicality of using ozone with fruit and vegetables. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4637-4643. [PMID: 27097728 DOI: 10.1002/jsfa.7763] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 04/13/2016] [Accepted: 04/13/2016] [Indexed: 06/05/2023]
Abstract
The fresh produce industry is constantly growing as a result of increasing consumer demand. Food quality and safety management are still major issues for the supply chain. The use of ozone has been identified as a feasible solution to reduce microorganisms present in food, in this way extending the shelf-life of fresh produce. A number of factors that may affect the efficiency of ozone treatment have been identified, e.g. microbial populations, ozone concentration and time of exposure, type of produce, temperature, relative humidity and packaging material, and they are briefly discussed. Furthermore, practical information derived from studies with ozone conducted by the authors and from their knowledge of the subject directs the reader's attention to the key aspects of ozone use under commercial conditions, i.e. from the practical point of view. Finally, one possible direction for future research with the postharvest use of ozone, i.e. the important role of fruit cuticle in response to this postharvest treatment, is indicated. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Marcin Glowacz
- Natural Resources Institute, University of Greenwich, Chatham, ME4 4TB, UK.
| | - Deborah Rees
- Natural Resources Institute, University of Greenwich, Chatham, ME4 4TB, UK
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42
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Alvarez MV, Ponce AG, Goyeneche R, Moreira MR. Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13127] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- María V. Alvarez
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata, Argentina
| | - Alejandra G. Ponce
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata, Argentina
| | - Rosario Goyeneche
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata, Argentina
| | - María R. Moreira
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata, Argentina
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43
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Vivek K, Subbarao KV, Srivastava B. Optimization of postharvest ultrasonic treatment of kiwifruit using RSM. ULTRASONICS SONOCHEMISTRY 2016; 32:328-335. [PMID: 27150778 DOI: 10.1016/j.ultsonch.2016.03.029] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2016] [Revised: 03/17/2016] [Accepted: 03/30/2016] [Indexed: 06/05/2023]
Abstract
This study reports the optimization of ultrasonic treatment combined with sodium hypochlorite (NaOCl) solution on kiwifruit (Actinidia deliciosa) to evaluate its effect on microbial population, respiration rate and its textural quality. Response surface methodology (RSM) based on four factors three level central composite design was applied to investigate the effects of process variables on ultrasonic treatment. Four independent variables include ultrasonic intensity (184-368W/cm(2)), temperature (25-40°C), treatment time (8-15min) and concentration of the solvent (30-60ppm) were considered for this study. According to RSM analysis, the optimal treatment parameters obtained were ultrasonic intensity (368W/cm(2)), temperature (25°C), treatment time (8min) and concentration of the solvent (30ppm). Microbial population, respiration rate and some quality parameters were compared with NaOCl treated kiwifruits. An ultrasound combined with NaOCl was found to be the most effective treatment in inhibiting the microbial growth (bacteria, yeast and mold) and preserving the quality of kiwifruits, and these results suggest that the ultrasound treatment may provide an alternative for extending the shelf life of whole kiwifruit, maintains the quality of fresh cut kiwifruits and further increases the shelf life of chitosan coated fresh cut kiwifruit.
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Affiliation(s)
- K Vivek
- Department of Food Engineering and Technology, Tezpur University, Tezpur 784028, Assam, India
| | - K V Subbarao
- Department of Food Engineering and Technology, Tezpur University, Tezpur 784028, Assam, India
| | - B Srivastava
- Department of Food Engineering and Technology, Tezpur University, Tezpur 784028, Assam, India.
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44
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Santos MIS, Lima AI, Monteiro SAVS, Ferreira RMSB, Pedroso L, Sousa I, Ferreira MASS. Preliminary Study on the Effect of Fermented Cheese Whey on Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Goldcoast Populations Inoculated onto Fresh Organic Lettuce. Foodborne Pathog Dis 2016; 13:423-7. [PMID: 27149657 DOI: 10.1089/fpd.2015.2079] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Cheese whey fermented by an industrial starter consortium of lactic acid bacteria was evaluated for its antibacterial capacity to control a selection of pathogenic bacteria. For their relevance on outbreak reports related to vegetable consumption, this selection included Listeria monocytogenes, serotype 4b, Escherichia coli O157:H7, and Salmonella Goldcoast. Organically grown lettuce was inoculated with an inoculum level of ∼10(7) colony-forming unit (CFU)/mL and was left for about 1 h in a safety cabinet before washing with a perceptual solution of 75:25 (v/v) fermented whey in water, for 1 and 10 min. Cells of pathogens recovered were then counted and their number compared with that obtained for a similar treatment, but using a chlorine solution at 110 ppm. Results show that both treatments, either with chlorine or fermented whey, were able to significantly reduce (p < 0.05) the number of bacteria, in a range of 1.15-2.00 and 1.59-2.34 CFU/g, respectively, regarding the bacteria tested. Results suggest that the use of fermented whey may be as effective as the solution of chlorine used in industrial processes in reducing the pathogens under study (best efficacy shown for Salmonella), with the advantage of avoiding health risks arising from the formation of carcinogenic toxic chlorine derivates.
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Affiliation(s)
- Maria I S Santos
- 1 Microbiology Laboratory, Department of Natural Resources, Environment and Territory, DRAT, LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Lisbon, Portugal
- 2 Eco-Processing of Food and Feed, CEE, LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Lisbon, Portugal
- 3 Faculty of Veterinary Medicine, Universidade Lusofona de Humanidades e Tecnologias , Lisbon, Portugal
- 4 Disease & Stress Biology, DRAT, LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Lisbon, Portugal
| | - Ana I Lima
- 4 Disease & Stress Biology, DRAT, LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Lisbon, Portugal
| | - Sara A V S Monteiro
- 4 Disease & Stress Biology, DRAT, LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Lisbon, Portugal
| | - Ricardo M S B Ferreira
- 4 Disease & Stress Biology, DRAT, LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Lisbon, Portugal
| | - Laurentina Pedroso
- 3 Faculty of Veterinary Medicine, Universidade Lusofona de Humanidades e Tecnologias , Lisbon, Portugal
| | - Isabel Sousa
- 2 Eco-Processing of Food and Feed, CEE, LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Lisbon, Portugal
| | - Maria A S S Ferreira
- 1 Microbiology Laboratory, Department of Natural Resources, Environment and Territory, DRAT, LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Lisbon, Portugal
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45
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Gutiérrez DR, Chaves AR, Rodríguez SDC. Use of UV-C and Gaseous Ozone as Sanitizing Agents for Keeping the Quality of Fresh-Cut Rocket (Eruca sativa mill). J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12968] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Diego R. Gutiérrez
- Centro de Investigaciones y Transferencia de Santiago del Estero (CITSE-CONICET), Facultad de Agronomía y Agroindustria, Universidad Nacional de Santiago del Estero. RN 9; Km 1125, Villa El Zanjón Santiago del Estero CP 4206 Argentina
| | - Alicia R. Chaves
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos, UNLP-CONICET, 47 y 116, Facultad de Ciencias Exactas, UNLP; 47 y 115 La Plata Argentina
| | - Silvia Del C. Rodríguez
- Centro de Investigaciones y Transferencia de Santiago del Estero (CITSE-CONICET), Facultad de Agronomía y Agroindustria, Universidad Nacional de Santiago del Estero. RN 9; Km 1125, Villa El Zanjón Santiago del Estero CP 4206 Argentina
- Instituto de Ciencia y Tecnología de Alimentos, Facultad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero; Santiago del Estero Argentina
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46
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Saini RK, Ko EY, Keum YS. Minimally processed ready-to-eat baby-leaf vegetables: Production, processing, storage, microbial safety, and nutritional potential. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1204614] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ramesh Kumar Saini
- Department of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul, Korea
| | - Eun Young Ko
- Department of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul, Korea
| | - Young-Soo Keum
- Department of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul, Korea
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47
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Bezerra VS, Freitas-Silva O, Damasceno LF, Mamede AMGN, Cabral LM. Sensory Analysis and Consumers Studies of Açai Beverage After Thermal, Chlorine and Ozone Treatments of the Fruits. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12961] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Valeria S. Bezerra
- PPGCAL/Institute of Chemistry; Federal University of Rio de Janeiro, Av Athos da Silveira Ramos; 149 Bloco A-5° andar-sala 528 Cidade Universitária CEP 21941-909 Rio de Janeiro RJ Brazil
- Embrapa Amapá, Rodovia Juscelino Kubitscheck, 2.600, Universidade; Macapá AP CEP 68903-419 Brazil
| | - Otniel Freitas-Silva
- Embrapa Food Technology; Av. das Américas; 29501 CEP 23020-470 Rio de Janeiro RJ Brazil
| | | | | | - Lourdes M.C. Cabral
- Embrapa Food Technology; Av. das Américas; 29501 CEP 23020-470 Rio de Janeiro RJ Brazil
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48
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Overview on the Response Surface Methodology (RSM) in Extraction Processes. JOURNAL OF APPLIED SCIENCE & PROCESS ENGINEERING 2016. [DOI: 10.33736/jaspe.161.2015] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Response Surface Methodology (RSM) is an optimization tool that can identify interrelationship between variables as being adopted by experiment/ research studies in food and herbal plants extraction niche area. This review discusses the optimization approach through utilization of research surface methodology either using central composite design or Box-Behnken method specifically in extraction processes. The use of analysis of variance (ANOVA) to evaluate the degree of accuracy held by the derived model is based on several responses. RSM helps to determine the best experimental design in order to identify the relationship between variables. This paper also discusses on the utilization of RSM to derive a model equation that later can be applied for response prediction and the determination of optimal conditions.
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49
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Swami S, Muzammil R, Saha S, Shabeer A, Oulkar D, Banerjee K, Singh SB. Evaluation of ozonation technique for pesticide residue removal and its effect on ascorbic acid, cyanidin-3-glucoside, and polyphenols in apple (Malus domesticus) fruits. ENVIRONMENTAL MONITORING AND ASSESSMENT 2016; 188:301. [PMID: 27098519 DOI: 10.1007/s10661-016-5294-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Accepted: 04/05/2016] [Indexed: 06/05/2023]
Abstract
Ozonated water dip technique was evaluated for the detoxification of six pesticides, i.e., chlorpyrifos, cypermethrin, azoxystrobin, hexaconazole, methyl parathion, and chlorothalonil from apple fruits. Results revealed that ozonation was better than washing alone. Ozonation for 15 min decreased residues of the test pesticides in the range of from 26.91 to 73.58%, while ozonation for 30 min could remove the pesticide residues by 39.39-95.14 % compared to 19.05-72.80 % by washing. Cypermethrin was the least removed pesticide by washing as well as by ozonation. Chlorothalonil, chlorpyrifos, and azoxystrobin were removed up to 71.45-95.14 % in a 30-min ozonation period. In case of methyl parathion removal, no extra advantage could be obtained by ozonation. The HPLC analysis indicated that ozonation also affected adversely the ascorbic acid and cyanidin-3-glucoside content of apples. However, 11 polyphenols studied showed a mixed trend. Gallic acid, 3,4-dihydroxybenzoic acid, catechin, epicatechin, p-coumaric acid, quercetin-3-O-glucoside, quercetin, and kaempferol were found to decrease while syringic acid, rutin, and resveratrol were found to increase in 30-min ozonation.
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Affiliation(s)
- Saurabh Swami
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Raunaq Muzammil
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Supradip Saha
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Ahammed Shabeer
- ICAR-National Research Centre for Grapes, Pune, 412307, India
| | | | | | - Shashi Bala Singh
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India.
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50
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Cuerda-Correa EM, Domínguez JR, Muñoz-Peña MJ, González T. Degradation of Parabens in Different Aqueous Matrices by Several O3-Derived Advanced Oxidation Processes. Ind Eng Chem Res 2016. [DOI: 10.1021/acs.iecr.6b00740] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Eduardo M. Cuerda-Correa
- Department
of Organic and Inorganic Chemistry, University of Extremadura, Avda. de Elvas, s/n.
Faculty of Sciences, 06006 Badajoz, Spain
| | - Joaquín R. Domínguez
- Department
of Chemical Engineering and Physical Chemistry, University of Extremadura, Avda. de
Elvas, s/n. Faculty of Sciences, 06071 Badajoz, Spain
| | - María J. Muñoz-Peña
- Department
of Chemical Engineering and Physical Chemistry, University of Extremadura, Avda. de
Elvas, s/n. Faculty of Sciences, 06071 Badajoz, Spain
| | - Teresa González
- Department
of Chemical Engineering and Physical Chemistry, University of Extremadura, Avda. de
Elvas, s/n. Faculty of Sciences, 06071 Badajoz, Spain
| |
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