Application of chemometrics to assess the influence of ultrasound and chemical sanitizers on vegetables: Impact on natural microbiota, Salmonella Enteritidis and physicochemical nutritional quality

Pelissari, Erlany Monteiro Ribeiro; Covre, Karina Vieira; Rosário, Denes Kaic Alves do; José, Jackline Freitas Brilhante de São

doi:10.1016/j.lwt.2021.111711

Cited by 15 publications

(9 citation statements)

References 47 publications

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“…US alone did not promote a statistically significant reduction in aerobic mesophiles compared to non-sanitized kale samples ( p > 0.05). Other studies have also shown that US alone is less effective in microbial inactivation, but when applying US combined with chemicals, the bactericidal effect increases [ 2 , 10 , 12 , 26 ]. Duarte et al [ 2 ] verified that US alone and US combined with benzalkonium chloride promoted reduction equal to 0.6 and 2.5 log CFU/g of mesophilic aerobic bacteria counts on purple cabbage, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Several compounds have been widely studied as alternatives to chlorine-based cleaning products, which are the most used chemicals for the sanitization of vegetables by the food industry [ 9 ]. Among the newly explored compounds are organic acids, such as acetic acid (AA) and lactic acid (LA), and peracetic acid (PAA), which have advantages over-chlorinated compounds when used as antimicrobial agents [ 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 ]. Because sanitization with organic molecules does not generate toxic or carcinogenic residues, AA and PAA can be used as alternative chlorinated compounds in the ready-to-eat produce industry [ 11 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

“…Considering the hurdle theory, we hypothesize that US combined with organic acids can generate a synergistic reduction in microorganisms and still preserve food quality. Some studies have investigated the effect of sanitization with organic acids and US, isolated or combined, on the microbiological and physicochemical quality of vegetables [ 10 , 11 , 13 , 18 ]. However, studies about the possible synergistic effects of US and organic acids compared to chlorine compounds on the overall quality of RTE kale are still scarce.…”

Section: Introductionmentioning

confidence: 99%

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Ultrasound, Acetic Acid, and Peracetic Acid as Alternatives Sanitizers to Chlorine Compounds for Fresh-Cut Kale Decontamination

et al. 2022

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Chlorinated compounds are usually applied in vegetable sanitization, but there are concerns about their application. Thus, this study aimed to evaluate ultrasound (50 kHz), acetic acid (1000; 2000 mg/L), and peracetic acid (20 mg/L) and their combination as alternative treatments to 200 mg/L sodium dichloroisocyanurate. The overall microbial, physicochemical, and nutritional quality of kale stored at 7 °C were assessed. The impact on Salmonella enterica Typhimurium was verified by plate-counting and scanning electron microscopy. Ultrasound combined with peracetic acid exhibited higher reductions in aerobic mesophiles, molds and yeasts, and coliforms at 35 °C (2.6; 2.4; 2.6 log CFU/g, respectively). Microbial counts remained stable during storage. The highest reduction in Salmonella occurred with the combination of ultrasound and acetic acid at 1000 mg/L and acetic acid at 2000 mg/L (2.8; 3.8 log CFU/g, respectively). No synergistic effect was observed with the combination of treatments. The cellular morphology of the pathogen altered after combinations of ultrasound and acetic acid at 2000 mg/L and peracetic acid. No changes in titratable total acidity, mass loss, vitamin C, or total phenolic compounds occurred. Alternative treatments presented equal to or greater efficacies than chlorinated compounds, so they could potentially be used for the decontamination of kale.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Ultrasound, Acetic Acid, and Peracetic Acid as Alternatives Sanitizers to Chlorine Compounds for Fresh-Cut Kale Decontamination

et al. 2022

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“…O ultrassom pode ser aplicado com diferentes finalidades na indústria de alimentos (Figura 1), como inativação de enzimas (Rojas et al, 2016), em processos de mistura e homogeneização (Sfakianakis et al, 2015), extração de compostos (Trojanowska et al, 2019), filtração (Sousa et al, 2016), desidratação (Chen et al, 2016), secagem (Rodríguez et al, 2018), cozimento (Zhang et al, 2018), congelamento e descongelamento (Rosario et al, 2018), sanitização (Peña-Gonzalez et al, 2019, conservação (Silva et al, 2017), amaciamento de carnes (Shi et al, 2020), cristalização da lactose e gordura (Kaci et al, 2017), emulsificação (Kaci et al, 2017), desgaseificação (Villamiel et al, 2019), sanitização (Rosário et al, 2017;Alvarenga et al, 2020;Pelissari et al, 2021) e fermentação em diferentes matrizes alimentares (Ojha et al, 2017). A energia ultrassônica pode ser aplicada ainda para melhoria de alguns processos, como corte, emulsificação e envelhecimento de vinhos (Madhu et al, 2019;Ojha et al, 2017).…”

Section: Aplicações Do Ultrassomunclassified

Aplicação do ultrassom no processamento de frutas e hortaliças

Alvarenga

Cavatti

Valiati

et al. 2021

Braz. J. Food Technol.

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Resumo Este trabalho objetivou apresentar aspectos relacionados à utilização do ultrassom no processamento de frutas e hortaliças, como o funcionamento do método, os efeitos no alimento, as aplicações, os aspectos sensoriais e a percepção dos consumidores. As mudanças dos hábitos alimentares e a busca do bem-estar refletem no aumento da procura por alimentos naturais, como as frutas e as hortaliças. Estes alimentos podem sofrer alterações microbiológicas ao longo da cadeia produtiva, sendo necessária a aplicação de boas práticas agrícolas e de manipulação, e processos tecnológicos de conservação para a garantia da qualidade do produto. O ultrassom é uma tecnologia emergente aplicada no processamento de frutas e hortaliças que está relacionada a melhorias na qualidade e preservação. O princípio básico do ultrassom é a cavitação acústica, que envolve o crescimento e colapso de bolhas durante períodos de rarefação e compressão, causando alterações químicas, físicas e mecânicas no alimento. Essas alterações estão relacionadas à inativação de micro-organismos e de enzimas, à remoção de resíduos e às melhorias na qualidade físico-química, e à acessibilidade de compostos bioativos. Além disso, a aplicação deste método pode ter boa aceitabilidade pelos consumidores, que procuram alimentos mais naturais e submetidos a processos que não causem impacto ambiental.

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“…Jensen et al [33] compared organic and traditional cultivations, and found a complex community comprising filamentous fungi, several bacteria, including human and plant pathogens, and biocontrol strains, with some marked differences due to the cropping system. A number of studies identified modulation of the strawberry microbiota in response to the application of biocontrol agents [34] and chemical sanitizers [35]. However, to the best of our knowledge, no studies were conducted to assess the impact of biofortifiers such as Si on strawberries grown under hydroponic conditions.…”

Section: Introductionmentioning

confidence: 99%

Epiphytic Microbial Community and Post-Harvest Characteristics of Strawberry Fruits as Affected by Plant Nutritional Regime with Silicon

et al. 2021

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Despite being not essential to plants, Silicon (Si) has proven to have promoting effects on plants growth, yield, and resistance against biotic and abiotic stressors. The increase of concentration in specific minerals in plant tissues can also improve shelf-life, which, in fruits like strawberries, is also affected by the epiphytic microbial community. The present research was carried out to assess whether Si biofortification of strawberry plants, grown in soilless system, could affect plants yield and post-harvest feature of fruits during the storage period, carried out at three different temperatures (i.e., 1, 4 and 10 °C) for 7 and 14 days. Furthermore, we investigated whether the plant nutritional regime, specifically the Si fertilization, can impact the composition of microbial community. Our results showed that biofortification did not significantly affect fruits firmness, whereas, at the highest Si levels, an increase in titratable acidity was observed. The microbial community analysis highlighted for the first time the presence of probiotic bacteria, as Bacillus breve, which could present interesting technological features as strains adapted to the strawberry fruit-sphere. In addition, with the increasing levels of Si biofortification, the depletion of potentially pathogenic microorganisms, like Escherichia coli and Terrisporobacter glycolicus, was also observed. In conclusion, data here reported highlight for the first time the possible role played by the nutritional regimes of strawberry plants in shaping composition of the fruit epiphytic microbial community.

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Application of chemometrics to assess the influence of ultrasound and chemical sanitizers on vegetables: Impact on natural microbiota, Salmonella Enteritidis and physicochemical nutritional quality

Cited by 15 publications

References 47 publications

Ultrasound, Acetic Acid, and Peracetic Acid as Alternatives Sanitizers to Chlorine Compounds for Fresh-Cut Kale Decontamination

Ultrasound, Acetic Acid, and Peracetic Acid as Alternatives Sanitizers to Chlorine Compounds for Fresh-Cut Kale Decontamination

Aplicação do ultrassom no processamento de frutas e hortaliças

Epiphytic Microbial Community and Post-Harvest Characteristics of Strawberry Fruits as Affected by Plant Nutritional Regime with Silicon

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