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

Abstract

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.

Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products

“…When green vegetables are cooked or exposed to acid, the chlorophyll is destroyed, which changes the color (Li et al, 2022). The chlorophyll content is an important index of vegetables (Coswosck et al, 2021). Figure 4 showed that, with the extension of storage time, the chlorophyll content showed a downward.…”

Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods

“…Strawberries, rocket leaves, and cucumbers were sanitized with hydrogen peroxide (3%), acetic and lactic acid (1% and 2%), sodium hypochlorite and sodium dichloroisocyanurate (200 mg/L). The total phenolic compounds and the physicochemical characteristics of the samples remained unchanged after sanitization treatments and the vitamin C content was preserved by the sodium hypochlorite treatment (Coswosck et al, 2021). Hydrogen peroxide (1.5% for 2 min) applied to peeled carrots reduced processing stress due to the immediate decrease in chlorogenic acid concentration (62%) and prevented the growth of mesophilic aerobics, yeasts, and filamentous fungi (Gastelum‐Estrada et al, 2020).…”

Ultrasound, Acetic Acid, and Peracetic Acid as Alternatives Sanitizers to Chlorine Compounds for Fresh-Cut Kale Decontamination

“…Several compounds have been widely studied as alternatives to chlorine-based cleaning products, which are the most used chemicals for the sanitization of vegetables by the food industry [ 9 ]. Among the newly explored compounds are organic acids, such as acetic acid (AA) and lactic acid (LA), and peracetic acid (PAA), which have advantages over-chlorinated compounds when used as antimicrobial agents [ 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 ]. Because sanitization with organic molecules does not generate toxic or carcinogenic residues, AA and PAA can be used as alternative chlorinated compounds in the ready-to-eat produce industry [ 11 , 16 ].…”

“…Considering the hurdle theory, we hypothesize that US combined with organic acids can generate a synergistic reduction in microorganisms and still preserve food quality. Some studies have investigated the effect of sanitization with organic acids and US, isolated or combined, on the microbiological and physicochemical quality of vegetables [ 10 , 11 , 13 , 18 ]. However, studies about the possible synergistic effects of US and organic acids compared to chlorine compounds on the overall quality of RTE kale are still scarce.…”