Application of blue light-emitting diode in combination with antimicrobials or photosensitizers to inactivate Escherichia coli O157:H7 on fresh-cut apples and cherry tomatoes

Hyun, Joo-Seok; Moon, Sung‐Kwon; Lee, Sun-Young

doi:10.1016/j.foodcont.2021.108453

Cited by 15 publications

(6 citation statements)

References 13 publications

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“…This result may be due to the different cell structure between these two pathogens. The study of Hyun et al [ 51 ] employed AsA to disinfect E. coli O157:H7 present on tomatoes and also found ineffective results. However, AsA has shown strong antibacterial activity during food storage.…”

Section: Resultsmentioning

confidence: 99%

Combined Ascorbic Acid and Mild Heat Treatment to Improve the Quality of Fresh-Cut Carrots

Ma,

Zhou,

et al. 2024

Foods

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Mild heat (MH) treatment and ascorbic acid (AsA) addition can improve the quality of fresh-cut produce when used individually; however, their combined effect remains unclear. Herein, fresh-cut carrots were used as models to explore the effects of MH (50 °C)–AsA (0.5%) on quality properties including reactive oxygen species (ROS) metabolism, antioxidants, lignin metabolism, naturally present microbes, and inoculated pathogens (Escherichia coli O157: H7 and Salmonella Typhimurium) during storage (0–5 d, 4 °C). The results indicate that the antioxidant properties in the MH–AsA group were consistent with those of single treatments, resulting in a consistent ROS-scavenging effect. From day 3–5, lignin synthesis was significantly inhibited by MH–AsA as compared with single treatments, probably because the two enzymes (phenylalanine ammonia-lyase and peroxidase) responsible for lignin synthesis exhibited lower expressions. Microbial analysis revealed that MH–AsA treatment led to the lowest counts of both pathogens and aerobic mesophilic bacteria at 0–5 d. Conversely, the inhibitory effect of MH–AsA treatment on mold and yeast was consistent with the single treatments. These results suggest that MH–AsA is a low-cost and safe approach to improve the physiological characteristics of fresh-cut produce while reducing microbial risk.

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Section: Resultsmentioning

confidence: 99%

Combined Ascorbic Acid and Mild Heat Treatment to Improve the Quality of Fresh-Cut Carrots

Ma,

Zhou,

et al. 2024

Foods

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“…Hu et al [38] investigated the combined effect of LEDs and UV light on the postharvest life of sweet oranges and revealed that different treatment combinations accelerated ripening and enhanced the nutritional quality of oranges; the study provided a potential regulation method for orange fruit quality. Hyun et al [39] demonstrated that combining antimicrobials or photosensitizers with blue LEDs may be applied to extend the shelf life of fresh-cut apples and cherry tomatoes. LEDs can also be beneficial by reducing the occurrence of postharvest pathogens, and research conducted by [40] highlights two important mechanisms of controlling postharvest pathogens using LEDSs: one of these mechanisms is inducing the biosynthesis of specific secondary plant metabolites in fruit tissues, thereby improving the fruit/tissue resistance against pathogens, while also preventing pathogen or spore development due to the presence of photosensitizers in their cells.…”

Section: Integration Of Leds With Other Treatments For Postharvest Qu...mentioning

confidence: 99%

An Overview of the Recent Developments in the Postharvest Application of Light-Emitting Diodes (LEDs) in Horticulture

Ngcobo¹,

Bertling²

2023

New Advances in Postharvest Technology

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The majority of losses in horticultural produce occur during postharvest storage, particularly due to poor handling. Most fruit, especially climacteric fruit, have a short postharvest life due to an increase in ethylene synthesis which signals ripening and, subsequently, senescence. Traditional practices for preserving the postharvest quality of horticultural crops are chemical-based, a practice which has lately received enormous criticism. Recently, the use of postharvest illumination with LEDs as a nonchemical and environmentally friendly technique to preserve fruit and vegetables has been reported by various authors. Unique properties of LEDs such as low radiant heat, monochromatic nature and low cost have made this lighting gain popularity in the food industry. This paper, therefore, reviews the recent development in the postharvest applications of LEDs in horticultural crops, while focusing particularly on physical characteristics, nutritional value, and overall quality alterations of fruit and vegetables. According to the recently published research, red and blue LED lights are most valuable in terms of usage, while other wavelengths such as purple and yellow are slowly gaining attention. Furthermore, LEDs have been shown to affect fruit ripening and senescence, enhance bioactive compounds and antioxidants in produce, and prevent disease occurrence; however, there are some limitations associated with the use of this novel technology.

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“…It was also found that all antioxidants reduced the o ‐quinones generated from various substrates. Besides vitamins C and E, recently, researchers also studied the antibrowning effect of riboflavin (vitamin B 2 ), which works as antioxidant (Hyun et al., 2022; Zha et al., 2022).…”

Section: Inhibition Of Enzymatic Browningmentioning

confidence: 99%

“…Other researchers combined dipping treatment (with various antibrowning agents) with photodynamic treatment at 460–470 nm (Hyun et al., 2022; Zha et al., 2022) or 420 nm (Tao et al., 2019) and generally found improved browning inhibition effect on apple fresh‐cut, in comparison to dipping treatment alone. Although treating apple mash using PEF alone (20°C, 0.5 kJ/kg) and OH alone (20–80°C) could partially inhibit enzymatic browning in obtained juice, the PPO, POD activities, BI and Δ E could be more reduced (either significantly or not significantly) when microwave preheating (850 W, 40–80°C) was combined (Mannozzi et al., 2019).…”

Section: Inhibition Of Enzymatic Browningmentioning

confidence: 99%

“…It was also found that all antioxidants reduced the o-quinones generated from various substrates. Besides vitamins C and E, recently, researchers also studied the antibrowning effect of riboflavin (vitamin B 2 ), which works as antioxidant (Hyun et al, 2022;Zha et al, 2022). Han et al (2019) analyzed the inhibition of membrane and soluble PPOs (mPPO and sPPO) using reducing agents (ascorbic acid, glutathione, and l-cysteine), chelators (EDTA and citric acid), and halides (NaCl and KI).…”

Section: Synthetic Antibrowning Agentsmentioning

confidence: 99%

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Enzymatic browning in apple products and its inhibition treatments: A comprehensive review

Arnold

Gramza‐Michałowska

2022

Comp Rev Food Sci Food Safe

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Apple (Malus domestica) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant activity, which are beneficial for human health. The trends on healthy and fresh food have driven the food industry to produce minimally processed apple, such as fresh-cut, puree, juice, and so on without degrading the quality of products. Enzymatic browning is one of the problems found in minimally processed apple as it causes the undesirable dark color as well as the degradation of phenolics and antioxidant activity, which then reduces the health benefits of apple. Proper inhibition is needed to maintain the quality of minimally processed apple with minimal changes in sensory properties. This review summarizes the inhibition of enzymatic browning of apple products based on recent studies using the conventional and nonconventional processing, as well as using synthetic and natural antibrowning agents. Nonconventional processing and the use of natural antibrowning agents can be used as promising treatments to prevent enzymatic browning in minimally processed apple products. Combination of 2-3 treatments can improve the effective inhibition of enzymatic browning. Further studies, such on as other potential natural antibrowning agents and their mechanisms of action, should be conducted.

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Application of blue light-emitting diode in combination with antimicrobials or photosensitizers to inactivate Escherichia coli O157:H7 on fresh-cut apples and cherry tomatoes

Cited by 15 publications

References 13 publications

Combined Ascorbic Acid and Mild Heat Treatment to Improve the Quality of Fresh-Cut Carrots

Combined Ascorbic Acid and Mild Heat Treatment to Improve the Quality of Fresh-Cut Carrots

An Overview of the Recent Developments in the Postharvest Application of Light-Emitting Diodes (LEDs) in Horticulture

Enzymatic browning in apple products and its inhibition treatments: A comprehensive review

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