Combined treatment of cinnamon bark oil emulsion washing and ultraviolet-C irradiation improves microbial safety of fresh-cut red chard

The combined effect of essential oils and emerging technologies on food safety and quality

“…EO and UV-C, therefore, exerted an additive effect. The sensory evaluation results demonstrated that combined treatment had no impact on product quality (Park, Kang, & Song, 2018). In another study, emulsions of citral with vanillin (300-400 μg/mL) in combination with UV-C (0-390 mJ/cm 2 ) caused at least 5 log-reductions of Lactiplantibacillus plantarum (formerly Lactobacillus plantarum), S. cerevisiae, and E. coli in juice blends, i.e., tangerine-orange and orange-mango-bananakiwi-strawberry.…”

“…EO and UV-C's synergistic effect may be associated with a greater degree of damage to microbial cells compared with the utilization of the technologies separately: combined treatment increases cell permeability and causes more leakage of constituents (Park et al, 2018). In biofilms, EOs may cause structural damages and produce a flatter structure, which, in turn, allow for a higher inactivation rate of UV-C due to increased accessibility to the microbial cells (Silva-Espinoza et al, 2020).…”

“Ceylon cinnamon”: Much more than just a spice

“…Cinnamon oil has shown promise in controlling bacterial and fungal infections in numerous food commodities, ranging from fresh vegetables, fruits, meat, fish, dairy, and various other processed food products (Table 3). These antimicrobial properties were gained by incorporating cinnamon oil into food commodities (Ghaderi-Ghahfarokhi et al, 2017;Lianou et al, 2018), by coating or immersing in a solution containing cinnamon oil (Cadena et al, 2018;Park et al, 2018), or by incorporating as a constituent in packing materials (Black-Solis et al, 2019;Kapetanakou et al, 2019).…”

Evaluation of water‐assisted UV‐C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh‐cut strawberries during shelf‐life

“…16 For this reason, water-assisted alternatives to disinfection with UV-C light (WUV) enhance the accessibility of UV-C and improve the removal of microorganisms from rough and hidden surfaces, 17,18 while reducing the probability of fruit overheating in comparison with air-transmitted UV-C. 19,20 The germicidal effect of UV-C light would also act in water, reducing the surviving microorganisms, which could have been released from the fruits in this washing step, preventing cross-contaminations in following work-flow cycles. 21,22 Moreover, the addition of a chemical sanitizer to WUV treatments could enhance the germicidal effects. 22 For instance, previous studies have evaluated peracetic acid, an oxidizing-sanitizer that an appropriate alternative to chlorine solutions due to its robustness against suspended organic matter, changes in pH and temperature, and the non-toxicity of its disinfection by-products (water, oxygen, and acetic acid).…”

“…21,22 Moreover, the addition of a chemical sanitizer to WUV treatments could enhance the germicidal effects. 22 For instance, previous studies have evaluated peracetic acid, an oxidizing-sanitizer that an appropriate alternative to chlorine solutions due to its robustness against suspended organic matter, changes in pH and temperature, and the non-toxicity of its disinfection by-products (water, oxygen, and acetic acid). 23 Our research group has previously studied the efficacy of a water-assisted UV-C technology, alone or combined with PA for the reduction of natural microbiota, L. innocua and S. enterica in fresh produce, including strawberries.…”