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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: 0] [Impact Index Per Article: 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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Park MH, Yang HJ, Malka SK. Hormonal regulation of ethylene response factors in tomato during storage and distribution. FRONTIERS IN PLANT SCIENCE 2023; 14:1197776. [PMID: 37448864 PMCID: PMC10338070 DOI: 10.3389/fpls.2023.1197776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Accepted: 06/06/2023] [Indexed: 07/15/2023]
Abstract
Introduction Ethylene response factors (ERFs) play a critical role in regulating hormone interactions that affect the shelf life of tomatoes. Understanding their regulation during storage and distribution can be highly beneficial. Methods This study examined the effects of treatment with ethylene (ET), brassinosteroid (BR), auxin (AUX), and gibberellin (GA) on fruit ripening and the expression of 18 ripening-associated ERFs in tomato stored at 20°C (room temperature) for 10 d or 4°C (cold storage) for 14 d followed by 2 d at 20°C (retailer conditions). Results The results showed that ripening was accelerated by ET and BR but was delayed by AUX and GA at room temperature. Cold storage delayed ripening in all groups, with ET and GA treatments showing the highest and lowest a* values, respectively. The effects of hormone treatment were consistent with room temperature when the fruits were transferred from cold storage to retail conditions. At room temperature, ERFs responsive to ET (ERF.B1, B2, B6, E2, and F1) and BR (ERF.E5, F2, and F3) were inhibited by AUX. ET-induced genes (ERF.C1, E1, F4, and H7) could be co-regulated by other hormones at cold storage. When the fruits were transferred from cold storage to retailer conditions, ERFs responsive to ET and BR were inhibited by GA. Additionally, ET-responsive ERFs could be inhibited by BR at room temperature, whereas ET could inhibit BR-responsive ERFs at retailer conditions. The same ERFs that were regulated by ET at room temperature were instead regulated by BR under retailer conditions, and vice versa. Discussion These findings can help provide a better understanding of the complex hormone interactions regulating the postharvest physiology of tomato and in maintaining its quality and shelf life during storage and distribution.
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Liu H, Zhang J, Liu J, Cao G, Xu F, Li X. Bactericidal Mechanisms of Chlorine Dioxide against Beta-Hemolytic Streptococcus CMCC 32210. Curr Issues Mol Biol 2023; 45:5132-5144. [PMID: 37367075 DOI: 10.3390/cimb45060326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/28/2023] Open
Abstract
Chlorine dioxide is a globally recognized green and efficient disinfectant. This study aims to investigate the bactericidal mechanism of chlorine dioxide using beta-hemolytic Streptococcus (BHS) CMCC 32210 as a representative strain. BHS was exposed to chlorine dioxide, the minimum bactericidal concentration (MBC) values of chlorine dioxide against BHS were determined by the checkerboard method in preparation for subsequent tests. Cell morphology was observed using electron microscopy. Protein content leakage, adenosine triphosphatase (ATPase) activity, and lipid peroxidation were determined by kits, and DNA damage was determined using agar gel electrophoresis. The concentration of chlorine dioxide during disinfection showed a linear relationship with the concentration of BHS. Scanning electron microscopy (SEM) results showed that chlorine dioxide caused significant damage to the cell walls of BHS at a concentration of 50 mg/L, but had no significant effect on Streptococcus exposed to different exposure times. Furthermore, the extracellular protein concentration increased with increasing chlorine dioxide concentration, while the total protein content remained unchanged. The activities of Na+/K+-ATPase and Ca2+/Mg2+-ATPase decreased with increasing chlorine dioxide concentration. Chlorine dioxide treatment led to significant lipid peroxidation and DNA degradation in BHS. Leakage of intracellular components indicated that chlorine dioxide damaged the cell membrane of BHS. Chlorine dioxide exposure resulted in oxidative damage to lipids and proteins, which negatively impacted the cell wall and membrane of Streptococcus. This caused increased permeability and inactivation of key enzymes (Na+/K+-ATPase and Ca2+/Mg2+-ATPase) involved in respiratory metabolism, ultimately leading to DNA degradation and bacterial death due to either content leakage or metabolic failure.
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Affiliation(s)
- Huan Liu
- National Feed Drug Reference Laboratories, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jingju Zhang
- National Feed Drug Reference Laboratories, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jing Liu
- National Feed Drug Reference Laboratories, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Guangjie Cao
- National Feed Drug Reference Laboratories, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Fei Xu
- National Feed Drug Reference Laboratories, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- Key Laboratory of Animal Antimicrobial Resistance Surveillance, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Xiubo Li
- National Feed Drug Reference Laboratories, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- Key Laboratory of Animal Antimicrobial Resistance Surveillance, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
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Evaluation of oral care using MA-T gel for high-risk patients: a pilot study. BMC Oral Health 2023; 23:108. [PMID: 36805677 PMCID: PMC9936488 DOI: 10.1186/s12903-023-02779-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Accepted: 01/30/2023] [Indexed: 02/19/2023] Open
Abstract
BACKGROUND Oral care with gel is a common method for preventing aspiration in high-risk patients. An oral care gel is used to clean and moisturize the oral cavity. However, the effects of gel care on the oral bacteria remain unclear. In this pilot study, we described a matching transformation system (MA-T) for elderly high-risk patients. MA-T is an on-demand aqueous chlorine dioxide solution that provides excellent safety and has various antimicrobial activities, even in the presence of abundant organic compounds. This study investigated the effects of MA-T gel in patients requiring nursing care. MATERIALS AND METHODS Patients who were hospitalized for nursing care were included in this study. No drugs and foods were administered orally. Oral bacteria and intraoral humidity were examined by daily care using MA-T gel. Moreover, oral membranous substances were analyzed and material from the oral cavity was cultured on selective media for identifying opportunistic organisms. RESULTS Membranous substances were present in the oral cavities of all patients. The number of bacteria decreased, and oral moisture improved, after treatment with MA-T gel. Moreover, oral humidity was also controlled with the continued use of MA-T gel. MA-T gels should be used not only for professional care but also on a daily basis for better oral care. Furthermore, the results of bacterial cultures showed that MA-T controls the propagation of opportunistic bacterial infections. CONCLUSION Membranous substances may be observed in the oral cavity of individuals requiring nursing care for tube feeding. The results of this pilot study suggest that MA-T, a novel disinfectant, can be used for oral care in the elderly to reduce the risk of aspiration-pneumonia.
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Chlorine Dioxide Treatment Modulates Ripening-Related Genes and Antioxidant System to Improve the Storability of Tomato. J FOOD QUALITY 2022. [DOI: 10.1155/2022/3818269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Chlorine dioxide (ClO2) is used to maintain quality and safety of fresh produce. However, ClO2 action mechanism in fresh produce is unknown. In this study, firstly, we evaluated the efficacy of ClO2 treatment on the quality, chilling injury, and calyx molding of tomatoes stored at two different temperatures. Then, ClO2 effect on the expression of cell wall- and ripening-related genes and on the activity of antioxidant enzymes was investigated. Tomatoes were treated with gaseous ClO2 for 15 min before transferring them to 13°C for 12 days and/or 4°C for 14 days, followed by 5 days at 20°C (shelf-life conditions). ClO2 treatment marginally reduced the rate of respiration but did not affect ethylene production at 13°C and 4°C storage or at shelf-life conditions. When stored at 13°C, treatment with ClO2 reduced the loss of firmness, with concomitant repression of pectin esterase 1, a cell wall-related gene. Additionally, at 13°C storage conditions, ClO2 treatment maintained tomato quality in terms of soluble solid content, titratable acidity, and color and was associated with the downregulation of the ripening-relatedethylene response factors B3/C1/E1 and the induction of antioxidant genes encoding catalase and ascorbate peroxidase. At 4°C storage conditions, ClO2 at a concentration of 15 ppm not only maintained the firmness and quality of tomatoes but also inhibited pitting during shelf-life with a concomitant increase of catalase activity. Moreover, treatment with 15 ppm ClO2 significantly reduced the calyx molding that is generally observed in fruits stored at 13°C and under shelf-life conditions. Hence, our results indicate that ClO2 treatment effectively maintained tomato quality and inhibited calyx molding by partially regulating ripening-related genes and antioxidant systems, thereby improving the storability of postharvest tomatoes.
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Mortazavi M, Bains A, Afsah-Hejri L, Ehsani R, LiWang PJ. SARS-CoV-2 pseudotyped virus persists on the surface of multiple produce but can be inactivated with gaseous ozone. Heliyon 2022; 8:e10280. [PMID: 35991981 PMCID: PMC9376980 DOI: 10.1016/j.heliyon.2022.e10280] [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: 01/13/2022] [Revised: 04/05/2022] [Accepted: 08/09/2022] [Indexed: 11/27/2022] Open
Abstract
Due to the immense societal and economic impact that the COVID-19 pandemic has caused, limiting the spread of SARS-CoV-2 is one of the most important priorities at this time. The global interconnectedness of the food industry makes it one of the biggest concerns for SARS-CoV-2 outbreaks. Although fomites are currently considered a low-risk route of transmission for SARS-CoV-2, new variants of the virus can potentially alter the transmission dynamics. In this study, we compared the survival rate of pseudotyped SARS-CoV-2 on plastic with some commonly used food samples (i.e., apple, strawberry, grapes, tomato, cucumber, lettuce, parsley, Brazil nut, almond, cashew, and hazelnut). The porosity level and the chemical composition of different food products affect the virus's stability and infectivity. Our results showed that tomato, cucumber, and apple offer a higher survival rate for the pseudotyped viruses. Next, we explored the effectiveness of ozone in deactivating the SARS-CoV-2 pseudotyped virus on the surface of tomato, cucumber, and apple. We found that the virus was effectively inactivated after being exposed to 15 ppm of ozone for 1 h under ambient conditions. SEM imaging revealed that while ozone exposure altered the wax layer on the surface of produce, it did not seem to damage the cells and their biological structures. The results of our study indicate that ozonated air can likely provide a convenient method of effectively disinfecting bulk food shipments that may harbour the SARS-CoV-2 virus.
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Affiliation(s)
- Mehrad Mortazavi
- Department of Mechanical Engineering, University of California, Merced, CA, USA
| | - Arjan Bains
- Department of Chemistry and Biochemistry, University of California, Merced, CA, USA
| | - Leili Afsah-Hejri
- Department of Mechanical Engineering, University of California, Merced, CA, USA
| | - Reza Ehsani
- Department of Mechanical Engineering, University of California, Merced, CA, USA
| | - Patricia J LiWang
- Department of Molecular and Cell Biology, University of California, Merced, CA, USA
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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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Sales Monteiro MK, Moratalla Á, Sáez C, Dos Santos EV, Rodrigo MA. Electrochemical Production of Hydrogen Peroxide in Perchloric Acid Supporting Electrolytes for the Synthesis of Chlorine Dioxide. Ind Eng Chem Res 2022; 61:3263-3271. [PMID: 35300272 PMCID: PMC8919508 DOI: 10.1021/acs.iecr.1c04845] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 02/15/2022] [Accepted: 02/16/2022] [Indexed: 11/28/2022]
Abstract
This work focuses on the electrochemical production of hydrogen peroxide in supporting electrolytes containing perchlorate ions for being used as a reagent in the reduction of chlorates to produce chlorine dioxide, as a first step in the manufacture of portable ClO2 production devices. This study evaluates the effect of the current density, pressure, and temperature on the production of hydrogen peroxide, and concentrations over 400 mg L-1 are reached. The average rate for the formation of hydrogen peroxide is 9.85 mg h-1, and the effect of increasing electrolyte concentration (3.0 and 30.0 g L-1 perchloric acid), intensity, and pressure results in values of, respectively, -2.99, -4.49, and +7.73 mg h-1. During the manufacturing process, hydrogen peroxide is decomposed through two mechanisms. The average destruction rate is 1.93 mg h-1, and the effects of the three factors results in values of, respectively, +0.07, +0.11, and -0.12 mg h-1. Solutions of this hydrogen peroxide produced electrochemically in a perchloric acid aqueous electrolyte were used to reduce chlorates in strongly acidic media and produce chlorine dioxide. Conversions of around 100% were obtained, demonstrating that this electrochemical product can be used efficiently to reduce chlorates to chlorine dioxide.
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Affiliation(s)
- Mayra Kerolly Sales Monteiro
- Institute of Chemistry, Environmental and Applied Electrochemical Laboratory, Federal University of Rio Grande do Norte, Lagoa Nova, CEP, Natal 59078-970, Rio Grande do Norte, Brazil.,Department of Chemical Engineering, Faculty of Chemical Sciences & Technologies, University of Castilla-La Mancha, Campus Universitario s/n, Ciudad Real 13005, Spain
| | - Ángela Moratalla
- Department of Chemical Engineering, Faculty of Chemical Sciences & Technologies, University of Castilla-La Mancha, Campus Universitario s/n, Ciudad Real 13005, Spain
| | - Cristina Sáez
- Department of Chemical Engineering, Faculty of Chemical Sciences & Technologies, University of Castilla-La Mancha, Campus Universitario s/n, Ciudad Real 13005, Spain
| | - Elisama Vieira Dos Santos
- Institute of Chemistry, Environmental and Applied Electrochemical Laboratory, Federal University of Rio Grande do Norte, Lagoa Nova, CEP, Natal 59078-970, Rio Grande do Norte, Brazil
| | - Manuel Andrés Rodrigo
- Department of Chemical Engineering, Faculty of Chemical Sciences & Technologies, University of Castilla-La Mancha, Campus Universitario s/n, Ciudad Real 13005, Spain
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