Effects of aqueous ozone treatment on microbial growth, quality, and pesticide residue of fresh‐cut cabbage

Liu, Chenghui; Chen, Chen; Jiang, Aili; Zhang, Yanhui; Zhao, Qiqi; Hu, Wenzhong

doi:10.1002/fsn3.1870

Cited by 24 publications

(11 citation statements)

References 37 publications

(62 reference statements)

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“…Liu et al, 2021 [63] Parsley leaves Aqueous ozone 12.0 mg L −1 compared with chlorine 100 mg L −1 (5 min)…”

Section: Literature Review Aims and Objectivesmentioning

confidence: 99%

“…In order to control the negative effects of stress, modified atmosphere packaging has proven to be useful for storing minimally processed fruits and vegetables [107]. In fresh-cut cabbage and apple, the aqueous ozone treatment at 1.4 mg L −1 for 1, 5 and 10 min (cabbage) and 1 and 5 min (apple) stimulated the initial respiratory metabolism of cabbage and reduced ethylene production in fresh-cut apple and cabbage, thus enhancing the overall quality of the produce [63,94]. Following gaseous O 3 treatment with 6.34 mg m −3 for 4 h and storing for 12 days at 5 • C in commercial packaging, low respiration (0.61 µLC O 2 kg −1 h −1 ) and ethylene production rates (1.04 µL kg −1 h −1 ) were observed in minimally processed melon fruits [103].…”

Section: Physiological and Technological Behaviourmentioning

confidence: 99%

“…The results showed reductions in total coliform bacteria, molds and yeasts of 1.20, 2.50 and 1.80 log 10 CFUg 1 , respectively, compared to the control treated with pure water. Several studies have reported the influence of ozonated water (1.4 mg L −1 ) for different treatment times on fresh-cut apple slices (5 and 10 min) [94], onion (1, 3 and 5 min) [66] and cabbage (1, 5 and 10 min) [63]. All ozone treatments showed that longer time of aqueous ozone treatments was more effective in decreasing the final total bacteria, mold and yeast counts during storage, compared to control samples.…”

Section: Aqueous Ozone Treatmentsmentioning

confidence: 99%

See 2 more Smart Citations

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

Botondi

Barone

Grasso

2021

Foods

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In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable and susceptible to quality deterioration. The cutting, peeling, cleaning and packaging processes as well as the biochemical, sensorial and microbial changes that occur on plant tissue surfaces may accelerate produce deterioration. In this regard, biological contamination can be primary, which occurs when the infectious organisms directly contaminate raw materials, and/or by cross-contamination, which occurs during food preparation processes such as washing. Among the many technologies available to extend the shelf life of fresh-cut products, ozone technology has proven to be a highly effective sterilization technique. In this paper, we examine the main studies that have focused on the effects of gaseous ozone and ozonated water treatments on microbial growth and quality retention of fresh-cut fruit and vegetables. The purpose of this scientific literature review is to broaden our knowledge of eco-friendly technologies, such as ozone technology, which extends the shelf life and maintains the quality of fresh produce without emitting hazardous chemicals that negatively affect plant material and the environment.

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“…Liu et al, 2021 [63] Parsley leaves Aqueous ozone 12.0 mg L −1 compared with chlorine 100 mg L −1 (5 min)…”

Section: Literature Review Aims and Objectivesmentioning

confidence: 99%

Section: Physiological and Technological Behaviourmentioning

confidence: 99%

Section: Aqueous Ozone Treatmentsmentioning

confidence: 99%

See 1 more Smart Citation

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

Botondi

Barone

Grasso

2021

Foods

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“…It is highly prone to microbial contamination, development of objectional flavor, cut-surface browning, and textural failure. In this regard, Liu, Chen, et al (2021) studied the influence of AO treatment at 1.4 mg/L for 1, 5, and 10 min on the microbial profile and quality of freshly cut cabbage in the course of storage (4 • C). They observed that aerobic bacteria, coliforms, and yeasts got considerably inhibited by AO throughout storage, with 10 min treatment exhibiting the highest inactivation.…”

Section: Fruits and Vegetable Decontaminationmentioning

confidence: 99%

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

Premjit

Sruthi

Pandiselvam

et al. 2022

Comp Rev Food Sci Food Safe

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The need for sustainable food production and the demand for fresh and minimally processed foods have prompted remarkable research in novel food processing technologies that ensure safe and shelf‐stable food for a large population. Long‐established techniques such as heating, drying, and freezing have been associated with nutrient loss and high energy consumption. This trend has drawn attention to the practice of employing ozone in several food applications owing to its significant disinfectant and antimicrobial efficiency. The aqueous form of ozone has been found to show greater efficacy than its gaseous form, with faster decomposition rates leaving no harmful residues. The current study presents an overview of the latest scientific literature on the properties, chemistry, and generation of aqueous ozone, emphasizing the factors affecting process efficiency. The review scrupulously focuses on food decontamination, starch modification, pesticide degradation, and seed germination effects of aqueous ozone, highlighting the optimum processing parameters and salient findings of some major studies. A brief insight into the limitations and future trends has also been presented. Aqueous ozone has been acclaimed to have the potential to cause significant changes in the food matrix that could result in constructive modifications with outcomes entirely dependent on the processing conditions. Indirect and direct reactions involving hydroxyl radical and molecular oxygen atoms, respectively, form the basis of the ozone reaction in aqueous media, providing a distinctive kind of advanced oxidation process that offers certain crucial benefits. With a shorter half‐life in water as compared to air, the rapid decomposition of aqueous ozone to oxygen, leaving no harmful residues, adds to its advantages.

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“…In addition, the ability of ozone to remove pesticide residues in foods has intensively been studied. For instance, 1.4 mg/L ozone-water-washing for 30 min was considered as an effective way to remove six pesticide residues and improve shelf life and safety of fresh-cut cabbage [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Ozone-Microbubble-Washing with Domestic Equipment: Effects on the Microstructure, and Lipid and Protein Oxidation of Muscle Foods

Pian

Dong

et al. 2022

Foods

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This study aimed to compare ozone-microbubble-washing (OM) performed by domestic equipment with conventional water-washing (CW) regarding resultant quality attributes of muscle foods. For this purpose, muscle microstructure and lipid and protein oxidation were evaluated in pork and fish samples after OM and CW treatments. The assessment of muscle microstructure showed that OM treatment did not damage the microstructure of muscle fibers in both pork and fish samples. Thiobarbituric acid reactive substances (TBARS) values were not detected in both treatment groups, and they were substantially below the generally acceptable threshold (1 mg MDA/kg). The methylglyoxal (MGO) level of OM-treated fish samples was significantly higher than that of CW-treated fish samples. However, glyoxal (GO) and MGO levels of OM-treated pork samples were significantly lower than that of CW-treated pork samples. Similar types and sites of oxidative modification and similar numbers of modified peptides, as well as no significant difference in the concentration of total and most of the free amino acids (FAA) between treatment groups, indicated that OM treatment did not accelerate protein oxidation.

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Effects of aqueous ozone treatment on microbial growth, quality, and pesticide residue of fresh‐cut cabbage

Cited by 24 publications

References 37 publications

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

Ozone-Microbubble-Washing with Domestic Equipment: Effects on the Microstructure, and Lipid and Protein Oxidation of Muscle Foods

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