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Zhang Y, Qiu J, Yang K, Lu Y, Xu Z, Yang H, Xu Y, Wang L, Lin Y, Tong X, He J, Xiao Y, Sun X, Huang R, Yu X, Zhong T. Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation. Compr Rev Food Sci Food Saf 2023; 22:3105-3129. [PMID: 37199492 DOI: 10.1111/1541-4337.13177] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 04/20/2023] [Accepted: 04/26/2023] [Indexed: 05/19/2023]
Abstract
Food preservation is a critical issue in ensuring food safety and quality. Growing concern around industrial pollution of food and demand for environmentally sustainable food has led to increased interest in developing effective and eco-friendly preservation techniques. Gaseous ClO2 has gained attention for its strong oxidizing properties, high efficacy in microorganism inactivation, and potential for preserving the attributes and nutritional quality of fresh food while avoiding the formation of toxic byproducts or unacceptable levels of residues. However, the widespread use of gaseous ClO2 in the food industry is limited by several challenges. These include large-scale generation, high cost and environmental considerations, a lack of understanding of its mechanism of action, and the need for mathematical models to predict inactivation kinetics. This review aims to provide an overview of the up-to-date research and application of gaseous ClO2 . It covers preparation methods, preservation mechanisms, and kinetic models that predict the sterilizing efficacy of gaseous ClO2 under different conditions. The impacts of gaseous ClO2 on the quality attributes of fresh produce and low-moisture foods, such as seeds, sprouts, and spices, are also summarized. Overall, gaseous ClO2 is a promising preservation approach, and future studies are needed to address the challenges in large-scale generation and environmental considerations and to develop standardized protocols and databases for safe and effective use in the food industry.
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Affiliation(s)
- Yujia Zhang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Jiafan Qiu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Kewen Yang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Yuting Lu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Zixian Xu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Huanqi Yang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Yuqing Xu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Letao Wang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Yu Lin
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Xinyang Tong
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Junge He
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Ying Xiao
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Xiuxiu Sun
- USDA, Agricultural Research Service, U.S. Pacific Basin Agricultural Research Center, Hilo, USA
| | - Ran Huang
- Academy for Engineering and Applied Technology, Fudan University, Shanghai, China
| | - Xi Yu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
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Wang W, Smith DJ, Ngo H, Jin ZT, Mitchell AE, Fan X. Lipid Oxidation and Volatile Compounds of Almonds as Affected by Gaseous Chlorine Dioxide Treatment to Reduce Salmonella Populations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5345-5357. [PMID: 36946919 DOI: 10.1021/acs.jafc.3c00267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The effects of gaseous chlorine dioxide (ClO2) treatment, applied to inactivate Salmonella, on lipid oxidation, volatile compounds, and chlorate levels of dehulled almonds were evaluated during a 3 month accelerated storage at 39 °C. At treatment levels that yielded a 2.91 log reduction of Salmonella, ClO2 promoted lipid oxidation as indicated by increased peroxide values, total acid number, conjugated dienes, and thiobarbituric acid-reactive substances. Furthermore, several chlorine-containing volatile compounds including trichloromethane, 1-chloro-2-propanol, 1,1,1-trichloro-2-propanol, and 1,3-dichloro-2-propanol were identified in ClO2-treated samples. However, all the volatile chlorine-containing compounds decreased during the 3 months of storage. Chlorate (26.4 ± 5.1 μg/g) was found on the ClO2-treated samples. The amounts of non-ethanol alcohols, aldehydes, and carboxylic acids increased following ClO2 treatments. Some volatiles such as 2,3-butanediol that were present in non-treated samples became non-detectable during post-ClO2 treatment storage. Overall, our results demonstrated that gaseous ClO2 treatment promoted lipid oxidation, generation of volatiles of lipid origin, and several chlorine-containing compounds.
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Affiliation(s)
- Wenli Wang
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - David J Smith
- U. S. Department of Agriculture, Agricultural Research Service, Edward T. Schafer Agricultural Research Center, 1616 Albrecht Blvd., Fargo, North Dakota 58102, USA
| | - Helen Ngo
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Zhonglin Tony Jin
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Alyson E Mitchell
- Department of Food Science and Technology, University of California, Davis, California 95616, USA
| | - Xuetong Fan
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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Lin X, Chen G, Jin TZ, Li X, Xu Y, Xu B, Wen J, Fu M, Wu J, Yu Y. Surface pasteurization of fresh pomelo juice vesicles by gaseous chlorine dioxide. J Food Saf 2022. [DOI: 10.1111/jfs.12975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xian Lin
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
- Food Science and Technology Program, BNU‐HKBU United International College Zhuhai Guangdong China
| | - Gaohui Chen
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Tony Z. Jin
- U.S. Department of Agriculture Eastern Regional Research Center, Agriculture Research Service Wyndmoor Pennsylvania USA
| | - Xiangyu Li
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Yujuan Xu
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Baojun Xu
- Food Science and Technology Program, BNU‐HKBU United International College Zhuhai Guangdong China
| | - Jing Wen
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Manqin Fu
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Jijun Wu
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Yuanshan Yu
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
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Smith DJ, Scapanski A, Herges G. The fate of sodium chlorite in simulated gastric and intestinal fluids and residues of chlorate in broiler chickens after oral administration of sodium chlorite. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 39:242-255. [PMID: 34732111 DOI: 10.1080/19440049.2021.1992513] [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: 10/19/2022]
Abstract
The fate of sodium [36Cl]chlorite in simulated intestinal fluids and residues of chlorate in broiler chickens fed 0, 10, 100, or 1000 mg•kg-1 of dietary sodium chlorite for 7 days was determined. [36Cl]Chlorite was stable in water and simulated intestinal fluid during 6 h incubations but was rapidly degraded to chlorine dioxide, sodium chloride, and sodium chlorate in simulated gastric fluids. Addition of starch, citrate, or soybean shifted the relative proportions of chloroxyanions formed; addition of ferrous chloride caused quantitative formation of sodium chloride in gastric and intestinal fluids. [36Cl]Chlorite underwent reductive transformation when fortified into chicken serum. Residues of chlorate in broiler chickens ranged from 3.5 to 374 ng•g-1 in gizzard, were <6.8 to 126 ng•g-1 in liver and were <7.2 to 190 ng•g-1 in muscle when slaughtered with no withdrawal period. Data are presented suggesting that reductive processes govern the fate of chlorite when present in closed biological systems.
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Affiliation(s)
- David J Smith
- USDA ARS, Edward T. Schafer Agricultural Research Center, Biosciences Research Laboratory, Fargo, ND, USA
| | - Abigail Scapanski
- USDA ARS, Edward T. Schafer Agricultural Research Center, Biosciences Research Laboratory, Fargo, ND, USA
| | - Grant Herges
- USDA ARS, Edward T. Schafer Agricultural Research Center, Biosciences Research Laboratory, Fargo, ND, USA
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Lin X, Chen G, Jin TZ, Wen M, Wu J, Wen J, Xu Y, An K, Yu Y. Extension of shelf life of semi-dry longan pulp with gaseous chlorine dioxide generating film. Int J Food Microbiol 2020; 337:108938. [PMID: 33166912 DOI: 10.1016/j.ijfoodmicro.2020.108938] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 10/13/2020] [Accepted: 10/18/2020] [Indexed: 11/19/2022]
Abstract
A packaging system using gaseous chlorine dioxide generating film (CDGF) in a sealed container was developed to extend the shelf life of semi-dry longan pulp (moisture content 38.8 wt%; aw0.8). The antimicrobial properties, formation of chloroxyanion residues and effects of CDGF on the quality of semi-dry longan pulp were investigated. CDGF was triggered by the moisture vapor from semi-dry longan pulp in the sealed container and released gaseous ClO2 into the headspace of the container. The antifungal test showed that CDGF significantly inactivated artificially inoculated molds in semi-dry longan pulp and achieved reductions of over 3 log CFU/g after 28 days storage at room temperature (25 °C). CDGF reduced total aerobic bacterial populations by over 6.4 log CFU/g and maintained these population levels at around 2.0 log CFU/g throughout the 180-day storage period at room temperature. The residual concentrations of chloride, chlorate and perchlorate in longan pulp increased and then decreased during the 180-day storage. Residual chloride levels were maintained at 1.5 mg/g after Day 120 and residual chlorate and perchlorate levels were not detected after Day 120 and Day 180, respectively, in CDGF-treated samples. CDGF treatments reduced total polyphenol content but didn't have any significant impact on the levels of polysaccharides in samples. There were no significant differences between CDGF-treated and control samples in color changes during storage. The content of 5-hydroymethylfurfural (5-HMF) in both samples increased during storage, suggesting that the Maillard reaction occurred. This study demonstrated an effective approach to develop a new antimicrobial packaging system for semi-dry longan pulp.
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Affiliation(s)
- Xian Lin
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, 133 Dongguanzhuang Yiheng Road, Tianhe District, Guangdong 510610, China
| | - Gaohui Chen
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, 133 Dongguanzhuang Yiheng Road, Tianhe District, Guangdong 510610, China
| | - Tony Z Jin
- Eastern Regional Research Center, Agriculture Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, United States
| | - Ming Wen
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, 133 Dongguanzhuang Yiheng Road, Tianhe District, Guangdong 510610, China
| | - Jijun Wu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, 133 Dongguanzhuang Yiheng Road, Tianhe District, Guangdong 510610, China
| | - Jing Wen
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, 133 Dongguanzhuang Yiheng Road, Tianhe District, Guangdong 510610, China
| | - Yujuan Xu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, 133 Dongguanzhuang Yiheng Road, Tianhe District, Guangdong 510610, China.
| | - Kejing An
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, 133 Dongguanzhuang Yiheng Road, Tianhe District, Guangdong 510610, China
| | - Yuanshan Yu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, 133 Dongguanzhuang Yiheng Road, Tianhe District, Guangdong 510610, China
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Smith DJ, Scapanski A. Distribution and Chemical Fate of [ 36Cl]Chlorine Dioxide Gas on Avocados, Eggs, Onions, and Sweet Potatoes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5000-5008. [PMID: 32310652 DOI: 10.1021/acs.jafc.0c01466] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Fate and distribution studies were conducted with [36Cl]-chlorine dioxide in avocados, eggs, onions, and sweet potatoes. Experiments utilized sealed, darkened chambers, 5 mg of 36ClO2 (g), and two-hour exposure periods. Total radioactive residues were quantitated in gas purges, tank rinses, reaction chambers, and on fractions specific to each food. Deposition of the radioactive residue was mostly a surface phenomenon; transfer of radioactivity into albumen occurred in egg, but radioactivity did not penetrate the onion tunic and only small amounts of activity were present in avocado flesh. Potato skin contained essentially all the potato radiochlorine. Regardless of the food product, nearly all radioactive residue was present in edible tissues as chloride ions; the chlorite ion was present only in egg-rinse water. Small amounts (10% or less) of radioactivity were present as chlorate ions, which would be a useful marker compound for chlorine dioxide sanitation.
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Affiliation(s)
- David J Smith
- USDA ARS, Edward T. Schafer Agricultural Research Center, Biosciences Research Laboratory, 1616 Albrecht Blvd., Fargo, North Dakota 58102-2765, United States
| | - Abigail Scapanski
- USDA ARS, Edward T. Schafer Agricultural Research Center, Biosciences Research Laboratory, 1616 Albrecht Blvd., Fargo, North Dakota 58102-2765, United States
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Smith DJ, Herges GR. Chloroxyanion Residue on Seeds and Sprouts after Chlorine Dioxide Sanitation of Alfalfa Seed. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1974-1980. [PMID: 29442508 DOI: 10.1021/acs.jafc.7b05953] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The effects of a 6-h chlorine dioxide sanitation of alfalfa seed (0, 50, 100, and 200 mg/kg seed) on total coliform bacteria, seed germination, and the presence of chlorate and perchlorate residues in seed rinse, seed soak, and alfalfa sprouts was determined. Chlorate residues in 20,000 mg/L calcium hypochlorite, commonly used to disinfect seed, were quantified. Chlorine dioxide treatment reduced (P < 0.05) total coliforms on seeds with no effect (P > 0.05) on germination. Dose-dependent sodium chlorate residues were present in seed rinse (4.1 to 31.2 μg/g seed) and soak (0.7 to 8.3 μg/g seed) waters, whereas chlorate residues were absent (LOQ 5 ng/g) in sprouts, except for 2 of 5 replicates from the high chlorine dioxide treatment. Copious chlorate residues were present (168 to 1260 mg/L) in freshly prepared 20,000 mg/L calcium hypochlorite solution, and storage at room temperature increased chlorate residues significantly (P < 0.01).
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Affiliation(s)
- David J Smith
- USDA ARS , Red River Valley Agricultural Research Center, Biosciences Research Laboratory, 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States
| | - Grant R Herges
- USDA ARS , Red River Valley Agricultural Research Center, Biosciences Research Laboratory, 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States
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Smith DJ, Herges GR. Stability of Sodium Chlorate Residues in Frozen Tomato and Cantaloupe Homogenates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6258-6263. [PMID: 28742343 DOI: 10.1021/acs.jafc.7b02520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The objective of this study was to determine the stability of sodium chlorate in frozen (-24 °C) tomato or cantaloupe homogenates for up to 17 weeks (119 days). Chlorate stability was assessed by ultraperformance liquid chromatography-mass spectrometry (UPLC-MS/MS) at two fortification levels (80 or 600 ng/g for tomato and 200 or 3000 ng/g for cantaloupe, n = 3 each) for each fruit after storage for 0, 1, 7, 14, 28, 56, or 119 d. Within matrix type, chlorate recovery was determined by fortifying duplicate blank homogenate samples on the day of analysis with the same concentrations used for the stability samples. Chlorate limits of quantitation for cantaloupe and tomato matrices were 30 and 60 ng/g, respectively. Sodium chlorate residues were stable (P > 0.05) in frozen tomato and cantaloupe homogenates during storage for 119 days at -24 °C.
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Affiliation(s)
- David J Smith
- USDA ARS, Red River Valley Agricultural Research Center, Biosciences Research Laboratory , 1605 Albrecht Blvd., Fargo, North Dakota 58102-2765, United States
| | - Grant R Herges
- USDA ARS, Red River Valley Agricultural Research Center, Biosciences Research Laboratory , 1605 Albrecht Blvd., Fargo, North Dakota 58102-2765, United States
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