Moderate and high doses of sodium hypochlorite, neutral electrolyzed oxidizing water, peroxyacetic acid, and gaseous chlorine dioxide did not affect the nutritional and sensory qualities of fresh-cut Iceberg lettuce (Lactuca sativa Var. capitata L.) after washing

Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practices

Lettuce is one of the most commonly consumed leafy vegetables worldwide and is available throughout the entire year. Lettuce is also a significant source of natural phytochemicals. These compounds, including glycosylated flavonoids, phenolic acids, carotenoids, the vitamin B groups, ascorbic acid, tocopherols, and sesquiterpene lactones, are essential nutritional bioactive compounds. This review aims to provide a comprehensive understanding of the composition of health-promoting compounds in different types of lettuce, the potential health benefits of lettuce in reducing the risks of chronic diseases, and the effect of preharvest and postharvest practices on the biosynthesis and accumulation of health-promoting compounds in lettuce.

Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.

Studies on the efficacy of electrolysed oxidising water to control Aspergillus carbonarius and ochratoxin A contamination on grape

Ochratoxin A (OTA) occurrence in grapes is caused by black Aspergilli (Aspergillus carbonarius followed by A. niger) vineyards contamination. It depends on climatic conditions, geographical regions, damage by insects, and grape varieties. Good agricultural practices, pesticides, and fungicides seem adequate to manage the problem during low OTA risk vintages, but the development of new strategies is always encouraged, especially when an extremely favourable condition occurs in the vineyard. Electrolysed oxidising water (EOW) has become an interesting alternative to chemicals in agriculture, mainly during the post-harvest phase. This study tested the fungicidal efficacy of EOW generated by potassium chloride, in vitro, on black Aspergilli conidia, and detached grape berries infected by A. carbonarius. Then, during field trials on Primitivo cv vineyard treated with EOW, A. carbonarius contamination, and OTA levels were compared with Switch® fungicide treatment (0.8 g/l). Black Aspergilli conidia were killed on plate assay after 2 min of treatment by EOW containing >0.4 g/l of active chlorine. EOW (0.6 g/l active chlorine) treatment reduced the rate of A. carbonarius infections in vitro of about 87-92% on detached berries and, more than half in the field trials, although Switch® showed better performance. A significant reduction in the OTA concentration was observed for the EOW and Switch® treatments in vitro (92% and 96%, respectively), while in the field trials, although the average decrease in OTA was recorded in the treated grapes, it was not statistically significant. These results highlighted that EOW could be considered effective, as a substitute for fungicides, to reduce the contamination of A. carbonarius and OTA on grapes.

Evaluation of azamethiphos and dimethoate degradation using chlorine dioxide during water treatment

Chlorine dioxide (ClO₂) degradation of the organophosphorus pesticides azamethiphos (AZA) and dimethoate (DM) (10 mg/L) in deionized water and in Sava River water was investigated for the first time. Pesticide degradation was studied in terms of ClO₂ level (5 and 10 mg/L), degradation duration (0.5, 1, 2, 3, 6, and 24 h), pH (3.00, 7.00, and 9.00), and under light/dark conditions in deionized water. Degradation was monitored using high-performance liquid chromatography. Gas chromatography coupled with triple quadrupole mass detector was used to identify degradation products of pesticides. Total organic carbon was measured to determine the extent of mineralization after pesticide degradation. Real river water was used under recommended conditions to study the influence of organic matter on pesticide degradation. High degradation efficiency (88-100% for AZA and 85-98% for DM) was achieved in deionized water under various conditions, proving the flexibility of ClO₂ degradation for the examined organophosphorus pesticides. In Sava River water, however, extended treatment duration achieved lower degradation efficiency, so ClO₂ oxidized both the pesticides and dissolved organic matter in parallel. After degradation, AZA produced four identified products (6-chlorooxazolo[4,5-b]pyridin-2(3H)-one; O,O,S-trimethyl phosphorothioate; 6-chloro-3-(hydroxymethyl)oxazolo[4,5-b]pyridin-2(3H)-one; O,O-dimethyl S-hydrogen phosphorothioate) and DM produced three (O,O-dimethyl S-(2-(methylamino)-2-oxoethyl) phosphorothioate; e.g., omethoate; S-(2-(methylamino)-2-oxoethyl) O,O-dihydrogen phosphorothioate; O,O,S-trimethyl phosphorodithioate). Simple pesticide degradation mechanisms were deduced. Daphnia magna toxicity tests showed degradation products were less toxic than parent compounds. These results contribute to our understanding of the multiple influences that organophosphorus pesticides and their degradation products have on environmental ecosystems and to improving pesticide removal processes from water.

Influence of the formula on the properties of a fast dispersible fruit tablet made from mango, Chlorella, and cactus powder

Tableting of fruit powders is gaining popularity because of the advantages it brings in, such as ease of storage, transportation, and use, and effervescent tablets could be a good alternative to accomplish fast dissolving. The present study provides a specific effervescent tablet formulation that is appropriate for the delivery of mango, cactus, and Chlorella fruit powder. The direct compression method was employed. A series of disintegration time, tensile strength, and moisture content tests were performed on the different formulations at each stage. The effects of effervescent agents' ratio, fruit powder proportion, acid and alkali content, and mannitol and lactose content on tablet properties were investigated. The results indicated that the tablet properties were highly influenced by formulation, especially the ratios of effervescent agents, fruit powders, acid to alkali ratio, as well as mannitol to lactose ratio. The best performing formulation was as follows, 45% effervescent agents (citric acid monohydrate:sodium bicarbonate = 1.3:1), 35% adhesives (mannitol:lactose = 1:8), and 20% mixed fruit powders (mango:cactus:Chlorella fruit powders = 14:5:1). With this formula, the moisture content was 3.62% and the disintegration time was 154 s, as well as a sufficient tensile strength of 2.32 MPa. Our study presented useful findings regarding the specific effects of changing ingredient ratios on tablet strength and other properties and provided a basis for the potential of using mango, cactus and microalgae powders as novel functional ingredients for fruit powder effervescent tablets. This may be used as a basis for further research on tableting.

Advances in postharvest technologies to extend the storage life of minimally processed fruits and vegetables

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.

Controlled Release of Antimicrobial ClO2 Gas from a Two-Layer Polymeric Film System

We report a two-component label system comprising a chlorite-containing polymer film and an acid-containing polymer film that can release antimicrobial ClO₂ gas upon adhering the two films together to enable a reaction of the chlorite and acid under moisture exposure. The chlorite-containing film comprises a commercial acrylate-based pressure-sensitive adhesive polymer impregnated with sodium chlorite. The acid-containing film comprises a commercial poly(vinyl alcohol) polymer loaded with tartaric acid. Both of the films were prepared on low ClO₂-absorbing substrate films from stable aqueous systems of the polymers with high reagent loading. Rapid and sustained releases of significant amounts of ClO₂ gas from the label system were observed in an in situ quantification system using UV-vis spectroscopy. It was found that the ClO₂ release is slower at a lower temperature and can be accelerated by moisture in the atmosphere and the films. Controlled release of ClO₂ gas from the label system was demonstrated by tailoring film composition and thickness. A model was developed to extract release kinetics and revealed good conversions of the label system. This two-component system can potentially be applied as a two-part label without premature release for applications in food packaging.

Reduction of Salmonella enterica contamination on grape tomatoes by washing with thyme oil, thymol, and carvacrol as compared with chlorine treatment

In recent years, multistate outbreaks of Salmonella enterica serovars were traced to tomatoes and resulted in serious economic loss for the tomato industry and decreased consumer confidence in the safety of tomato produce. Purified compounds derived from essential oils such as thymol and carvacrol had wide inhibitory effects against foodborne pathogens including Salmonella. The objective of this study was to determine the antimicrobial activities of thymol, carvacrol, and thyme oil against Salmonella on grape tomatoes. Surface-inoculated grape tomatoes were washed with 4% ethanol, 200 ppm of chlorine, or one of six washing solutions (thymol [0.2 and 0.4 mg/ml], thyme oil [1 and 2 mg/ml], and carvacrol [0.2 and 0.4 mg/ml]) for 5 or 10 min. There was no significant difference in the reduction of S. enterica serovars when different washing times were used (P > 0.05). Thymol (especially at the concentration of 0.4 mg/ml) was the most effective (P < 0.05) among the three natural antimicrobial agents, which achieved >4.1-log reductions of S. enterica serovars Typhimurium, Kentucky, Senftenberg, and Enteritidis on grape tomatoes after a 5-min washing and >4.3-log reductions after a 10-min washing. A >4.6-log reduction in the S. enterica populations in comparison to control was observed with the use of thymol solutions. The uses of these antimicrobial agents achieved significant log reductions of Salmonella on inoculated grape tomatoes and decreased dramatically the risk of potential transmission of pathogens from tomatoes to washing solutions. None of these antimicrobial agents decreased the total phenolic and ascorbic acid content, nor did any of them change the color and pH values or affect the taste, aroma, or visual quality of grape tomatoes. Therefore, 0.4 mg/ml thymol has great potential to be an alternative to chlorine-based washing solution for fresh produce.