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Chowdhury NN, Islam MN, Jafrin R, Rauf A, Khalil AA, Emran TB, Aljohani ASM, Alhumaydhi FA, Lorenzo JM, Shariati MA, Simal-Gandara J. Natural plant products as effective alternatives to synthetic chemicals for postharvest fruit storage management. Crit Rev Food Sci Nutr 2022; 63:10332-10350. [PMID: 35612470 DOI: 10.1080/10408398.2022.2079112] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruits contain enormous source of vitamins that provides energy to the human body. These are also affluent in essential and vital vitamins, minerals, fiber, and health-promoting components, which has led to an increase in fruit consumption in recent years. Though fruit consumption has expanded considerably in recent years, the use of synthetic chemicals to ripen or store fruits has been steadily increasing, resulting in postharvest deterioration. Alternatives to synthetic chemicals should be considered to control this problem. Instead of utilizing synthetic chemicals, this study suggests using natural plant products to control postharvest decay. The aim of this study indicates how natural plant products can be useful and effective to eliminate postharvest diseases rather than using synthetic chemicals. Several electronic databases were investigated as information sources, including Google Scholar, PubMed, Web of Science, Scopus, ScienceDirect, SpringerLink, Semantic Scholar, MEDLINE, and CNKI Scholar. The current review focused on the postharvest of fruits has become more and more necessary because of these vast demands of fruits. Pathogen-induced diseases are the main component and so the vast portion of fruits get wasted after harvest. Besides, it may occur harmful during harvesting and subsequent handling, storage, and marketing and after consumer purchasing and also causes for numerous endogenous and exogenous diseases via activating ROS, oxidative stress, lipid peroxidation, etc. However, pathogenicity can be halted by using postharvest originating natural fruits containing bioactive elements that may be responsible for the management of nutritional deficiency, inflammation, cancer, and so on. However, issues arising during the postharvest diseases must be controlled and resolved before releasing the horticultural commodities for commercialization. Therefore, the control of postharvest pathogens still depends on the use of synthetic fungicides; however, due to the problem of the development of the fungicide-resistant strains there is a good demand of public to eradicate the use of pesticides with the arrival of numerous diseases that are expanded in their intensity by the specific chemical product. By using of the organic or natural products for controlling postharvest diseases of fruits has become a mandatory step to take. In addition, antimicrobial packaging may have a greater impact on long-term food security by lowering the risk of pathogenicity and increasing the longevity of fruit shelf life. Taken together, natural chemicals as acetaldehyde, hexanal, eugenol, linalool, jasmonates, glucosinolates, essential oils, and many plant bioactive are reported for combating of the postharvest illnesses and guide to way of storage of fruits in this review.
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Affiliation(s)
- Nahidun Nesa Chowdhury
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Mohammad Nazmul Islam
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Rifat Jafrin
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Abdur Rauf
- Department of Chemistry, University of Swabi, Anbar, Khyber Pakhtunkhwa, Pakistan
| | - Anees Ahmed Khalil
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
| | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong, Bangladesh
| | - Abdullah S M Aljohani
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Fahad A Alhumaydhi
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah, Saudi Arabia
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Mohammad Ali Shariati
- K.G. Razumovsky Moscow State University of Technologies and Management, The First Cossack University), Moscow, Russia
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Ourense, Spain
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Yan P, Jo HY, Chelliah R, Jo KH, Woo NC, Wook MS, Oh DH. Optimization and Effect of Water Hardness for the Production of Slightly Acidic Electrolyzed Water on Sanitization Efficacy. Front Microbiol 2022; 13:816671. [PMID: 35308354 PMCID: PMC8924475 DOI: 10.3389/fmicb.2022.816671] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Accepted: 01/11/2022] [Indexed: 11/13/2022] Open
Abstract
Slightly acidic electrolyzed water (SAEW) has been recently proposed as a novel promising sanitizer and cleaner in the agricultural and food industries. However, several factors, including water hardness, were considered to strongly affect the physical properties and sanitization efficacy of SAEW. To study the effect of water hardness on the SAEW production, we evaluated the production properties and sanitization effect of SAEW, which was generated from water sources in 16 representatively geographical locations of South Korea. The results showed that the hardness of water sources from Kangwon-do, Jeollanam-do, and Daegu was 22-41 ppm; that from Busan, Gyeongnam-do, Gwangju Bukgu was 80-443 ppm, and that from seven other locations was 41-79 ppm. SAEW is produced from water hardness less than 50 ppm and greater than 80 ppm was beyond the accepted pH range (5.0-6.5). Notably, high-hardness water (>80 ppm) containing 5% HCl could be used to produce SAEW with accepted pH. The SAEW generated from low-hardness water with additions of 2% HCl and 2 M NaCl at 7 A showed accepted pH and higher germicidal effect. Furthermore, SAEW with the available chlorine concentration of 27-41 mg/L for 1 min was sufficient to completely inactivate non-spore-forming foodborne pathogens. Sanitization efficacy was not markedly affected by storage conditions for SAEW at 40 ppm. Our results demonstrated that the degree of water hardness is an important factor in the production of SAEW, which would provide a foundation for commercial application of SAEW.
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Affiliation(s)
- Pianpian Yan
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, South Korea
| | | | - Ramachandran Chelliah
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, South Korea
| | - Kyoung Hee Jo
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, South Korea
| | - Nam Chan Woo
- Seoulin Bioscience Company, Seongnam-si, South Korea
| | | | - Deog Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, South Korea
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4
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Rossi C, Maggio F, Casaccia M, Chaves‐López C, Valbonetti L, Serio A, Paparella A. Comparing the effectiveness of
Cinnamomum zeylanicum
essential oil and two common household sanitizers to reduce lettuce microbiota and prevent
Salmonella enterica
recontamination. J Food Saf 2022. [DOI: 10.1111/jfs.12963] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Francesca Maggio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Manila Casaccia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Clemencia Chaves‐López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Luca Valbonetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
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