Evaluating the efficacy of three sanitizing agents for extending the shelf life of fresh-cut baby spinach: food safety and quality aspects

Nguyen, Thi-Van; Ross, Tom; Chuyen, Hoang Van

doi:10.3934/agrfood.2019.2.320

Cited by 13 publications

(10 citation statements)

References 49 publications

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“…Several studies reported that EW did not affect the quality parameters of fresh production. In a study conducted by Thi-Van Nguyen et al, EW (20, 60 mg/L of free chlorine) was effective as a disinfectant for fresh-cut baby spinach and remained above acceptable levels over 13 days of storage at 4 °C [38]. However, after 14 days of storage, the sensory quality of untreated and treated apple changed significantly except off-odor.…”

Section: Resultsmentioning

confidence: 99%

Disinfection Efficacy of Slightly Acidic Electrolyzed Water Combined with Chemical Treatments on Fresh Fruits at the Industrial Scale

Chen

Tango

Daliri

et al. 2019

Foods

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The objective of this study was to investigate the efficacy of slightly acidic electrolyzed water (SAEW) combined with fumaric acid (FA) and calcium oxide (CaO) treatment on the microbial disinfection of fresh fruits including apple, mandarin, and tomato at the industrial scale. The combined treatments can significantly (p < 0.05) reduce the population of natural microbiota from the fruit surfaces and the treated samples showed good sensory qualities during refrigeration storage. In addition, decontamination of inoculated foodborne pathogens (Escherichia coli O157:H7 and Listeria monocytogenes) was carried out in the laboratory, and the combined treatments resulted in a reduction ranging from 2.85 to 5.35 log CFU/fruit, CaO followed by SAEW+FA treatment that resulted in significantly higher reduction than for SAEW+FA treatment. The technology developed by this study has been used in a fresh fruit industry and has greatly improved the quality of the products. These findings suggest that the synergistic properties of the combination of SAEW, FA, and CaO could be used in the fresh fruit industry as an effective sanitizer.

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Section: Resultsmentioning

confidence: 99%

Disinfection Efficacy of Slightly Acidic Electrolyzed Water Combined with Chemical Treatments on Fresh Fruits at the Industrial Scale

Chen

Tango

Daliri

et al. 2019

Foods

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show abstract

“…Visual assessment by human assessors is perhaps the most common method utilised when considering the quality of a salad product over a shelf-life period due to its relative simplicity and low cost. The advantage of this approach, other than low cost, is that it is relatively quick and, when done with larger numbers of assessors, may align with the consumer perception of the product (Lee and Chandra, 2018;Nguyen et al, 2019;Sikora et al, 2020).…”

Section: [Figure 3]mentioning

confidence: 99%

Determining the quality of leafy salads: Past, present and future

Jasper

Elmore

Wagstaff

2021

Postharvest Biology and Technology

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“…Karaca & Velioglu (2014) found that in hardwood vegetables (lettuce, spinach, and parsley) sanitization procedures with ozone and chlorinated water did not promote a significant reduction in chlorophyll content. Nguyen et al (2019) did not find differences in the chlorophyll content of baby spinach after sanitization with 75 mg/L of peracetic acid. However, Martínez-Sánchez et al (2006) found significant differences in the chlorophyll contents of rocket leaves after sanitization with 20 ml/L lactic acid, 100 mg/L sodium hypochlorite, 10 mg/L ozone or 300 ml/L peracetic acid.…”

Section: Rocket Leavesmentioning

confidence: 60%

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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Evaluating the efficacy of three sanitizing agents for extending the shelf life of fresh-cut baby spinach: food safety and quality aspects

Cited by 13 publications

References 49 publications

Disinfection Efficacy of Slightly Acidic Electrolyzed Water Combined with Chemical Treatments on Fresh Fruits at the Industrial Scale

Disinfection Efficacy of Slightly Acidic Electrolyzed Water Combined with Chemical Treatments on Fresh Fruits at the Industrial Scale

Determining the quality of leafy salads: Past, present and future

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

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