Effects of organic acid alone and in combination with H2O2 and NaCl on Escherichia coli O157:H7: An evaluation of antioxidant retention and overall acceptability in Basil leaves (Ocimum basilicum)

Valiolahi, Masome; Najafi, M. A.; Eskandani, Majid Alipour; Rahnama, Mohammad Rahim

doi:10.1016/j.ijfoodmicro.2018.12.010

Cited by 13 publications

(14 citation statements)

References 38 publications

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“…Poimenidou et al (2016) found that the addition of 300 mg/L of active chlorine in the treatment solution promoted a reduction of 1.7 log CFU/g of E. coli D157:H7 in spinach leaves. Valiolahi et al (2019) tested different treatments with 2% of organic acids (acetic, lactic, and citric), and found that basil leaves samples treated with acetic acid presented the highest inhibition effects of Escherichia coli D157:H7 growth at the first day of storage. An antimicrobial formulation (3% hydrogen peroxide, 0.02 mM ethylenediaminetetraacetic acid (EDTA), and 20 mg/ml Nisin) tested by Mukhopadhyay et al (2019) reduced 1.8 log CFU/g the count of E. coli D157:H7 of spinach leaves.…”

Section: Evaluation Of the Efficiency Of Sanitizers In Salmonella Entmentioning

confidence: 99%

Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves

2020

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This work evaluated the effectiveness of 1 and 2% acetic and lactic acid, 3% hydrogen peroxide, 200 mg/L sodium hypochlorite and 200 mg/L sodium dichloroisocyanurate to reducing natural contaminants as well as Salmonella enterica Enteritidis inoculated on the surface of strawberries, cucumbers, and rocket leaves. The reduction of aerobic mesophilic and molds and yeasts was between 1.67-2.73 and 0.61-1.46 log CFU/g in strawberries, 1.48-2.19 and 1.02-2.01 log CFU/g on rocket leaves, and 1.10-2.08 and 0.88-1.58 log CFU/g in cucumbers, respectively. The most effective sanitizers for reducing Salmonella enterica Enteritidis in strawberries were 1% and 2% lactic acid, while in cucumbers and rocket leaves was the 2% lactic acid as well as the 3% hydrogen peroxide, for both samples. The results of this study clearly show the potential of the proposed strategies to replace chlorinated compounds in the sanitization step of fresh produce.

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Section: Evaluation Of the Efficiency Of Sanitizers In Salmonella Entmentioning

confidence: 99%

Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves

2020

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“…Martínez-Sánchez et al (2006) observed a significant reduction in ascorbic acid content only in samples sanitized with 20 ml/L of lactic acid-based solution, among other sanitizing processes. A study with basil leaves (Valiolahi et al, 2019) demonstrated losses of ascorbic acid content after sanitization with acetic and lactic acid (2%), NaCl (7%) and hydrogen peroxide (1 and 2%).…”

Section: Evaluation Of Ascorbic Acid Total Phenolic Compounds and Antioxidant Capacitymentioning

confidence: 99%

“…Unlike in our study, Gutiérrez et al (2015) used a different treatment, UV-C irradiation, and found that rocket leaves post-treatment showed significantly higher levels of antioxidant capacity (27% at the end of 12 days in storage) compared to control samples. Valiolahi et al (2019) tested the sanitization process (acetic and lactic acid, and hydrogen peroxide) of basil leaves and observed losses in the total phenolic compounds content as well as antioxidant capacity. Vegetables and fruits, in particular, contain several antioxidant compounds, including ascorbic acid, phenolic compounds, carotenoids, and polyphenols (Leong & Shui, 2002).…”

Section: Evaluation Of Ascorbic Acid Total Phenolic Compounds and Antioxidant Capacitymentioning

confidence: 99%

“…It is a well-known germicidal agent, and it is not environmentally aggressive due to its low toxicity (Alexandre et al, 2012). Another option for sanitizing is organic acid, such as acetic acid or lactic acid (Tian et al, 2013;Valiolahi et al, 2019), which are natural constituents of many foods and are widely used as additives for food preservation. Such as hydrogen peroxide, they are generally recognized as safe (GRAS) and commonly used due to their antimicrobial activity (Park et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Impact of alternative sanitizers on the physicochemical quality, chlorophyll content and bioactive compounds of fresh vegetables

et al. 2021

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This study aimed to evaluate the effects of different sanitization solutions on the physicochemical characteristics of strawberries, cucumbers, and rocket leaves. In each procedure, 200 g of the sample was immersed in 1 L of sanitizing solution for 5 minutes. Strawberries, cucumbers and rocket leaves were sanitized with acetic, and lactic acid (1% and 2%), hydrogen peroxide (3%), sodium hypochlorite and sodium dichloroisocyanurate (200 mg/L). Samples not submitted to sanitization were used as controls. The values of pH, total titratable acidity, total soluble solids, vitamin C content, total phenolic compounds, and antioxidant capacity were directly analyzed, and chlorophyll (SPAD Index) was indirectly analyzed. Sanitized strawberries and cucumbers presented no significant difference (p > 0.05) in pH values, total titratable acidity, and total soluble solids/total titratable acidity ratio compared with un-sanitized samples. Vitamin C content was preserved in samples treated with sodium hypochlorite. All vegetables maintained their total phenolic compounds after sanitization treatments. The proposed treatments did not alter the physicochemical characteristics of the samples.

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“…It has been indicated that the washing treatments may affect the sensorial, textural and color properties, and may lead to the loss of flavor compounds and valuable nutrients of the final product (Alenyorege et al, 2020;Bilek & Turantaş, 2013;Poimenidou et al, 2016;Valiolahi et al, 2019). Washing treatments can also be useful in removal of microorganism/pesticides, thus minimizing their adverse effects on humans (Heshmati et al, 2019(Heshmati et al, , 2020.…”

Section: Introductionmentioning

confidence: 99%

The effects of power ‐ ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical and chemical quality characteristics of dried figs

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et al. 2020

J Food Process Preserv

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Dried fig (Ficus carica L. cv. Sarılop) is an important food commodity which has significant commercial value. This industrial fruit has comprehensive pre/postharvest treatments and needs an appropriate washing treatment by conserving its quality parameters. This study aimed to investigate the effects of individual and combined ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical, chemical and bioactive quality characteristics of dried figs. In this respect, total dry matter, water activity, total acidity, pH, texture and color properties, total phenolic content, antioxidant capacity, and low molecular weight carbohydrate composition were determined after washing treatments. The applied washing treatments had significant effects (p < .05) on physicochemical quality characteristics of dried figs without serious adversities. The NaCl bearing washing treatments negatively influenced hardness values and color indexes. The ultrasound and peroxyacetic acid diversely affected the bioactive properties of dried figs depending upon their single and combined use with varied parameter levels. Practical applications There are several risk factors that adversely affect the quality and global trade of dried figs. To eliminate or minimize these factors, industrial washing treatments are applied by mostly utilizing only sodium chloride solutions. However, traditional methods could be inadequate to accomplish such goals. Recently, the food industry focused on the use of effective and low cost washing treatments providing high decontamination effect as well as protecting desired quality attributes. It has been emphasized that the ultrasound technology is a promising application especially in the washing of fruit and vegetables. Furthermore, the combined use of ultrasound with sanitizing agents was reported to provide even better decontamination effect. In this study, the individual and combined washing treatments using ultrasound, peroxyacetic acid and sodium chloride were shown to preserve the physical and chemical quality characteristics of dried figs. The results of this study could be an insight for relevant researchers and food industries.

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Effects of organic acid alone and in combination with H2O2 and NaCl on Escherichia coli O157:H7: An evaluation of antioxidant retention and overall acceptability in Basil leaves (Ocimum basilicum)

Cited by 13 publications

References 38 publications

Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves

Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves

Impact of alternative sanitizers on the physicochemical quality, chlorophyll content and bioactive compounds of fresh vegetables

The effects of power ‐ ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical and chemical quality characteristics of dried figs

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