Evaluation of the use of decontamination agents during fresh-cut leek processing and quantification of their effect on its total quality by means of a multidisciplinary approach

Vandekinderen, Isabelle; Camp, John Van; Devlieghere, Frank; Ragaert, Peter; Veramme, Kim; Bernaert, Nathalie; Denon, Quenten; Meulenaer, Bruno De

doi:10.1016/j.ifset.2009.02.002

Cited by 46 publications

(25 citation statements)

References 33 publications

(40 reference statements)

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“…Our results of L-ascorbic acid for the white shaft of leek were in the same range as reported by Lundegardh et al (2008) (1.6-2.3 mg ascorbate g À1 dw). Proteggente et al (2002) reported a total vitamin C content in leek of 16 mg 100 g À1 fw and Vandekinderen et al (2009) reported a content of 8.26-15.78 mg ascorbate 100 g À1 fw, which is in the same range as our results using the dry weight converter (12-50 mg ascorbate 100 g À1 fw in the white shaft and 39-120 mg ascorbate 100 g À1 fw in the green leaves).…”

Section: Total Phenolic and L-ascorbic Acid Contentsupporting

confidence: 86%

“…Among the 30 leek cultivars, the whole leek plant of the cultivar Toledo rated highest for mean TP content (14 mg GAE g À1 dw). Proteggente et al (2002) reported a TP content in the whole leek plant of 22 mg GAE 100 g À1 of fresh weight (fw) and Vandekinderen et al (2009) a content of 38-56 mg GAE 100 g À1 fw. Our results are expressed in g À1 dw, however, a precise recalculation to 100 g À1 fw is not possible, because the water content was not determined for all the samples.…”

Section: Total Phenolic and L-ascorbic Acid Contentmentioning

confidence: 99%

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Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)

Bernaert

Paepe

et al. 2012

Food Chemistry

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a b s t r a c tExtracts of the white shaft and green leaves of 30 leek cultivars were investigated for their antioxidant properties, total phenolic (TP) and L-ascorbic acid (AA) content. The measured antioxidant properties included free radical scavenging activities against peroxyl (ORAC) and 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH) and their Fe 3+ reducing capacity (FRAP). The results from this study suggest that the green leek leaves generally have significantly stronger antioxidant properties than the white shaft. Correlation analysis between the TP and the AA content and the antioxidant activity showed that phenolics and ascorbic acid contribute significantly to the antioxidant activity of leek. The three antioxidant activity assays were all correlated for the extracts of the white shaft of the 30 leek cultivars. Principal component analysis (PCA) elucidated the influence of part and type of cultivar on the antioxidant capacity, TP, and Lascorbic acid content, whilst the breeding strategy and seed company had no influence.

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Section: Total Phenolic and L-ascorbic Acid Contentsupporting

confidence: 86%

Section: Total Phenolic and L-ascorbic Acid Contentmentioning

confidence: 99%

Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)

Bernaert

Paepe

et al. 2012

Food Chemistry

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“…Other studies also indicated that gaseous chlorine dioxide might have an impact in decreasing the content of phenolic compounds and vitamin C (Gómez-López et al 2008;Vandekinderen et al 2009a, b). In this study, washing treatments and storage time had a significantly (p \ 0.05) detrimental effect on the ascorbic acid (VitC) and phenolic contents of coriander.…”

Section: Effect On Ascorbic Acid and Phenolic Compoundssupporting

confidence: 50%

Effect of alternatives to chlorine washing for sanitizing fresh coriander

Gao

Fang

et al. 2017

J Food Sci Technol

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“…For example, EW, which has been reported to increase the respiration rate (RR) of iceberg lettuce (Koseki and Itoh 2002), had no effect (Vandekinderen et al 2009a) or decreased RR (Rico et al 2008) in other studies. Very different results have also been reported for white cabbage after washing with the treatment, where an increase (Koseki and Itoh 2002), no change (Gómez-López et al 2007), or even a decrease in RR (Vandekinderen et al 2009b) have been observed. These controversial results could be due to different conditions applied during washing (e.g., FC concentration, contact time, temperature, and pH) or to the fresh produce (e.g., variety, maturity stage).…”

Section: Impact Of Ew On Fresh Produce Qualitymentioning

confidence: 78%

Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry

Gil

Gómez‐López

Hung

et al. 2015

Food Bioprocess Technol

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Water disinfection is one of the most critical processing steps in fresh-cut vegetable production. Technologies capable for the efficient disinfection of process water and recycled water would allow reducing wastewater and have less impact on the environment. Among the chemical disinfectants, hypochlorite solutions are still the most widely used. Electrochemical disinfection of the wash water has been demonstrated to be effective in eliminating a wide spectrum of pathogens in process water. Both hypochlorite solutions and electrochemically produced chlorine compounds, in particular hypochlorous acid, are effective disinfectants when adequate doses are used. A new electrochemical process using borondoped diamond electrodes can generate additional reactive oxidant species than chlorine and further enhance the disinfecting capacity. However, there are pros and cons on the use of one or other disinfectant agents. In this review, the technological advantages and the limitations of electrolyzed water, particularly regarding the organic matter content, are discussed and compared to the use of hypochlorite.

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Evaluation of the use of decontamination agents during fresh-cut leek processing and quantification of their effect on its total quality by means of a multidisciplinary approach

Cited by 46 publications

References 33 publications

Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)

Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)

Effect of alternatives to chlorine washing for sanitizing fresh coriander

Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry

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