Effect of various forms of non-thermal treatment of the quality and safety in carrots

Evrendilek, Gülsün Akdemir; Özdemir, Pınar

doi:10.1016/j.lwt.2019.02.031

Cited by 14 publications

(10 citation statements)

References 37 publications

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“…The best‐fit regression models of the 12 responses were used in the optimization based on the composite desirability function ( D ), a geometric average of individual desirabilities. The three most optimal solutions were presented for the joint optimizations (Evrendilek & Ozdemir, 2019). For mutagenicity determination, one‐way ANOVA with Dunnet multiple comparison test was performed.…”

Section: Methodsmentioning

confidence: 99%

Potential of pulsed electric field to control Aspergillus parasiticus, aflatoxin and mutagenicity levels: Sesame seed quality

Bulut

Atmaca

Evrendilek

et al. 2020

Journal of Food Safety

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Seed processing technologies are essential for seed safety and functionality through protection of physicochemical quality, pathogen inactivation, aflatoxin detoxification and alleviation of mutagenicity. Design of a pilot‐scale unit of pulsed electric fields (PEF) to treat sesame seeds with respect to quality parameters, Aspergillus parasiticus inactivation and aflatoxin reduction as well as alleviation of aflatoxin mutagenicity were prompted in this study. PEF energy ranged from 0.97 to 17.28 J achieved maximum reductions of peroxide value and acidity number of 67.4 and 85.7%, respectively, and did not change color L*, a*, b* and hue values. A 60% reduction of A. parasiticus counts occurred at the maximum PEF energy. Aflatoxins G1, G2, B1, and B2 contents decreased by 94.7, 92.7, 86.9, and 98.7%, respectively. Except for the samples treated by 2.16 J with 100 μg/plate and by 6.80 J with 10 μg/plate, PEF treatment provided elimination of aflatoxin mutagenity. It is concluded that PEF treatment can be used to treat sesame seeds with preservation of physicochemical properties, inactivation of A. parasiticus and decomposition of aflatoxins with reduced mutagenicity.

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Section: Methodsmentioning

confidence: 99%

Potential of pulsed electric field to control Aspergillus parasiticus, aflatoxin and mutagenicity levels: Sesame seed quality

Bulut

Atmaca

Evrendilek

et al. 2020

Journal of Food Safety

Self Cite

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show abstract

“…When the surface is more complex in terms of porosity and roughness, on carrot roots for example, the microbial inactivation seems to be more complicated [ 62 ]. The inactivation of microorganisms is greatly affected by the porous surface of carrots, which allows bacteria to be protected against ozone treatment [ 64 ]. Consequently, it is important to ensure direct contact between ozone and the target microorganisms.…”

Section: Use Of Ozone In Vegetables Industrymentioning

confidence: 99%

“…The D-values were higher for Gram positive compared to Gram negative bacteria. When the ozone treatment was prolonged, bacterial destruction was strain-related rather than Gram-related [ 63 , 64 ].…”

Section: Use Of Ozone In Vegetables Industrymentioning

confidence: 99%

Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review

Sarron

Gadonna‐Widehem

Aussenac

2021

Foods

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Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and processing. This strong disinfectant is now being used in the food industry. In this review, the chemical and physical properties of ozone, its generation, and factors affecting ozone processing efficiency were explained as well as recent regulatory developments in the food industry. By then selecting three vegetables, we show that ozone avoids and controls biological growth on vegetables, keeping their attractive appearance and sensorial qualities, assuring nutritional characteristics’ retention and maintaining and increasing the shelf-life. In liquid solution, ozone can be used to disinfect processing water and vegetables, and in gaseous form, ozone helps to sanitize and preserve vegetables during storage. The multifunctionality of ozone makes it a promising food processing agent. However, if ozone is improperly used, it causes some deleterious effects on products, such as losses in their sensory quality. For an effective and a safe use of ozone, specific treatment conditions should be determined for all kinds of vegetables. In a last step, we propose highlighting the different essential characteristics of ozone treatment in order to internationally harmonize the data relating to the treatments carried-out.

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“…However, ozone is used in many industrial fields, including as an alternative to conventional fermentation processes [63] and as a powerful antimicrobial agent [64]. The application of low amounts of ozone (5-10 mg/L) has been tested as an intervention for eliminating pathogens (Salmonella, E. coli) from the surface of different seeds and sprouts [65,66], as disinfectant of fruit juices [67] and fresh carrots [68], for example, without leaving residues on food products.…”

Section: Of 17mentioning

confidence: 99%

Low-Power Detection of Food Preservatives by a Novel Nanowire-Based Sensor Array

Zappa¹

2019

Preprint

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Food preservatives are compound that are used for the treatment of food to improve the shelf life. In the food industry, is necessary to monitor all processes, for both safety and quality of the product. An electronic nose (or e-nose) is a biomimetic olfactory system that could find numerous industrial applications, including food quality control. Commercial electronic noses are based on sensor arrays composed by a combination of different sensors, which include conductometric metal oxide devices. Metal oxide nanowires are considered among the most promising materials for the fabrication of novel sensing devices, which can enhance the overall performances of e-noses in food applications. In the present work, is reported the fabrication of a novel sensor array based on SnO2, CuO and WO3 nanowires deposited on top of commercial μHPs, provided by ams Sensor Solutions Germany GmbH. The array was tested for the discrimination of four typical compounds added to food products or used for their treatment to increase the shelf life: ethanol, acetone, nitrogen dioxide and ozone. Results are very promising: the sensors array was able to operate for long time consuming less than 50mW for each single sensor, and PCA analysis confirms that the device was able to discriminate between different compounds.

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Effect of various forms of non-thermal treatment of the quality and safety in carrots

Cited by 14 publications

References 37 publications

Potential of pulsed electric field to control Aspergillus parasiticus, aflatoxin and mutagenicity levels: Sesame seed quality

Potential of pulsed electric field to control Aspergillus parasiticus, aflatoxin and mutagenicity levels: Sesame seed quality

Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review

Low-Power Detection of Food Preservatives by a Novel Nanowire-Based Sensor Array

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