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da Silva YCR, Alves RM, Benato EA, Usberti FCS. Gaseous ozone and ozonized mist in the control of Escherichia coli on 'Rama Forte' persimmon. Braz J Microbiol 2024; 55:1715-1722. [PMID: 38561500 PMCID: PMC11153475 DOI: 10.1007/s42770-024-01318-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Accepted: 03/25/2024] [Indexed: 04/04/2024] Open
Abstract
This study aimed to evaluate the effectiveness of using two ozone applications (gaseous and mist) as a disinfection method for fresh persimmon. To test these sanitizers, in vitro and in vivo assays were performed, and the Escherichia coli was selected because it is a pathogen that causes foodborne diseases in humans. For in vitro experiments, a plate was inoculated with Escherichia coli strain ATCC 25922 and treated. For in vivo assays, persimmon fruit surface was inoculated with the bacteria and treated. For both assays, it was used 10,15,20,30,40 and 50 μL L-1 of gaseous ozone or ozonized mist for five minutes. The results demonstrated that the gas ozone application significantly reduced the growth of E. coli on the plate surface in vitro at doses of 30, 40 and 50 μL L-1 (with 0.83, 0.89 and 0.95 log CFU mL-1, respectively). The application of ozonized mist showed a significant reduction for 50 μL L-1 (with 1.28 log CFU g-1). And, for the in vivo assays, ozonized mist significantly reduced the number of bacteria on the persimmon surface, with a 1.57 log reduction, which was the largest for 40 μL L-1. Therefore, it is possible to conclude that the ozone application can contribute to the control of microorganisms present on fruit surfaces.
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Affiliation(s)
| | - Raysa Maduro Alves
- Agricultural Engineering College, Laboratory of Postharvest Technology, University of Campinas/UNICAMP, Campinas, SP, Brazil
| | - Eliane Aparecida Benato
- Center for Research and Development of Agricultural Biosystems and Postharvest, Agronomic Institute, Campinas, SP, Brazil
| | - Franciane Colares Souza Usberti
- Agricultural Engineering College, Laboratory of Postharvest Technology, University of Campinas/UNICAMP, Campinas, SP, Brazil
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Singh C, Kumar N, Joshi NU, Popaliya C, Kumar R, Ramani M, Neha, Kumar V. Enhancing post-harvest quality of sapota using ultraviolet-C irradiation: A study on efficacy and effects. FOOD SCI TECHNOL INT 2023:10820132231211934. [PMID: 37926977 DOI: 10.1177/10820132231211934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2023]
Abstract
Ultraviolet-C (UV-C) radiation has been identified as a promising method for enhancing the shelf life of fruits and vegetables by reducing microbial count and boosting their defence mechanisms. In this study, the impact of UV-C radiation on the physical, biochemical, and microbial properties of sapota fruits was investigated by subjecting them to different doses (2.5, 5, 7.5, and 10 kJ m-2; 12 ± 1°C; 85-90% relative humidity) to enhance their shelf life. The results revealed that higher doses of UV-C radiation resulted in significantly lower weight loss and higher firmness compared to untreated samples and samples treated with lower doses. Furthermore, UV-C-treated fruits displayed a delayed increase in total soluble solids, total sugar, and reduced sugar content compared to the untreated fruit during storage. The UV-C-treated fruits also exhibited a delayed decline in ascorbic acid and titratable acidity during storage. The treated fruits exhibited significantly higher phenolic content than the untreated fruits. Additionally, significantly lower decay and microbial count were observed in fruits treated with higher doses than in those treated with lower doses. The samples treated with a dose of 7.5 and 10 kJ m-2 had a shelf life of 25 days compared to 14 days for the control fruits.
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Affiliation(s)
- Charan Singh
- (Agricultural Engineering), CCS Haryana Agricultural University, College of Agriculture, Bawal, Haryana, India
| | - Nitin Kumar
- Department of Processing and Food Engineering, COAE&T, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Nirav Umeshbhai Joshi
- Department of Processing and Food Engineering, CAET, Junagadh Agricultural University, Junagadh, Gujarat, India
| | - Chandani Popaliya
- Department of Food Engineering, College of Food Technology, Sardarkrushinagar Dantiwada Agricultural University, Dantiwada, Gujarat, India
| | - Ravi Kumar
- Department of Processing and Food Engineering, COAE&T, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Maulik Ramani
- Department of Renewable Energy Engineering, CAET, Junagadh Agricultural University, Junagadh, Gujarat, India
| | - Neha
- Department of Foods and Nutrition, I.C.COHS, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Vikash Kumar
- Department of Vegetable Science. COA, CCS Haryana Agricultural University, Hisar, Haryana, India
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Zang Z, Huang X, He C, Zhang Q, Jiang C, Wan F. Improving Drying Characteristics and Physicochemical Quality of Angelica sinensis by Novel Tray Rotation Microwave Vacuum Drying. Foods 2023; 12:foods12061202. [PMID: 36981129 PMCID: PMC10048411 DOI: 10.3390/foods12061202] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/05/2023] [Accepted: 03/08/2023] [Indexed: 03/16/2023] Open
Abstract
In order to improve the shortcomings of uneven heating of traditional microwave drying and to maximally maintain food quality after harvest, a rotary microwave vacuum drying equipment was fabricated and used for drying experiments on Angelica sinensis to explore the effects of drying temperature, slice thickness, and vacuum degree on drying characteristics, physicochemical quality, and microstructure of dried Angelica sinensis products. The results showed that microwave vacuum drying can significantly shorten the drying time and improved the drying efficiency. Six different mathematical models were investigated and the Midilli model was the best-fitted model for all samples (R2 = 0.99903, Pearson’s r = 0.99952), and drying methods had various effects on different indexes and were confirmed by Pearson’s correlation analysis and principal component analysis. The optimal process parameters for microwave vacuum drying of Angelica sinensis were determined by entropy weight-coefficient of variation method as 45 °C, 4 mm, −0.70 kPa. Under this condition, well preserved of ferulic acid, senkyunolide I, senkyunolide H, ligustilide, total phenols and antioxidant activity, bright color (L* = 77.97 ± 1.89, ΔE = 6.77 ± 2.01), complete internal organizational structure and more regular cell arrangement were obtained in the samples. This study will provide a theoretical reference for the excavation of the potential value and the development of industrial processing of Angelica sinensis.
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Chen X, Jiao Y, Liu B, Chao W, Duan X, Yue T. Using hyperspectral imaging technology for assessing internal quality parameters of persimmon fruits during the drying process. Food Chem 2022; 386:132774. [PMID: 35358859 DOI: 10.1016/j.foodchem.2022.132774] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 03/18/2022] [Accepted: 03/21/2022] [Indexed: 11/19/2022]
Abstract
The crucial features of persimmon are required to detect real-time moisture, water-soluble tannin, and soluble solids contents during the drying process. This study developed a method based on hyperspectral imaging (HSI) to execute online and non-destructive assaying of persimmon features. A total of 144 samples were collected, and 150 bands were scanned. The spectral data were analyzed by partial least squares regression (PLSR), principal component regression (PCR), least squares support vector regression (LS-SVR), and radial basis function neural network (RBFNN) with seven preprocessing methods. LS-SVR provided excellent performance for moisture content prediction, while PLSR was better in the analysis of water-soluble tannin and soluble solids contents. Successive projection algorithm (SPA) was used to select the optimal wavelengths to simplify the models, and about twenty important variables were chosen. Overall, these results indicate that HSI could be considered a valuable technique to quantify chemical constituents in dried persimmon fruits.
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Affiliation(s)
- Xiaoxi Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture, Yangling, Shaanxi 712100, China; National Engineering Research Center of Agriculture Integration Test, Yangling, Shaanxi 712100, China
| | - Yaling Jiao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture, Yangling, Shaanxi 712100, China; National Engineering Research Center of Agriculture Integration Test, Yangling, Shaanxi 712100, China
| | - Bin Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture, Yangling, Shaanxi 712100, China; National Engineering Research Center of Agriculture Integration Test, Yangling, Shaanxi 712100, China; Fuping Modern Agriculture Comprehensive Demonstration Station, Northwest A&F University, Fuping, Shaanxi 711799, China.
| | - Wenhui Chao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture, Yangling, Shaanxi 712100, China; National Engineering Research Center of Agriculture Integration Test, Yangling, Shaanxi 712100, China
| | - Xuchang Duan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture, Yangling, Shaanxi 712100, China; National Engineering Research Center of Agriculture Integration Test, Yangling, Shaanxi 712100, China; Fuping Modern Agriculture Comprehensive Demonstration Station, Northwest A&F University, Fuping, Shaanxi 711799, China.
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture, Yangling, Shaanxi 712100, China; National Engineering Research Center of Agriculture Integration Test, Yangling, Shaanxi 712100, China
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Effects of microwave drying on nutrient component and antioxidant activity of persimmon slices. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01273-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Guan J, Lacombe A, Rane B, Tang J, Sablani S, Wu VCH. A Review: Gaseous Interventions for Listeria monocytogenes Control in Fresh Apple Cold Storage. Front Microbiol 2021; 12:782934. [PMID: 34956148 PMCID: PMC8696023 DOI: 10.3389/fmicb.2021.782934] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Accepted: 10/25/2021] [Indexed: 12/02/2022] Open
Abstract
Listeria monocytogenes (L. monocytogenes) causes an estimated 1600 foodborne illnesses and 260 deaths annually in the U.S. These outbreaks are a major concern for the apple industry since fresh produce cannot be treated with thermal technologies for pathogen control before human consumption. Recent caramel apple outbreaks indicate that the current non-thermal sanitizing protocol may not be sufficient for pathogen decontamination. Federal regulations provide guidance to apple processors on sanitizer residue limits, organic production, and good manufacturing practices (GMPs). However, optimal methods to control L. monocytogenes on fresh apples still need to be determined. This review discusses L. monocytogenes outbreaks associated with caramel apples and the pathogen’s persistence in the environment. In addition, this review identifies and analyzes possible sources of contaminant for apples during cold storage and packing. Gaseous interventions are evaluated for their feasibility for L. monocytogenes decontamination on apples. For example, apple cold storage, which requires waterless interventions, may benefit from gaseous antimicrobials like chlorine dioxide (ClO2) and ozone (O3). In order to reduce the contamination risk during cold storage, significant research is still needed to develop effective methods to reduce microbial loads on fresh apples. This requires commercial-scale validation of gaseous interventions and intervention integration to the current existing apple cold storage. Additionally, the impact of the interventions on final apple quality should be taken into consideration. Therefore, this review intends to provide the apple industry suggestions to minimize the contamination risk of L. monocytogenes during cold storage and hence prevent outbreaks and reduce economic losses.
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Affiliation(s)
- Jiewen Guan
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA, United States.,Department of Biological Systems Engineering, Washington State University, Pullman, WA, United States
| | - Alison Lacombe
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA, United States
| | - Bhargavi Rane
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA, United States.,Department of Biological Systems Engineering, Washington State University, Pullman, WA, United States
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, United States
| | - Shyam Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, United States
| | - Vivian C H Wu
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA, United States
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Chen X, Chen Q, Liu Y, Liu B, Zhao X, Duan X. Microbial community composition during artificial frosting of dried persimmon fruits. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111694] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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