Potential of Ozonated Water at Different Temperatures to Improve Safety and Shelf-Life of Fresh Cut Lettuce

Şengün, İlkin Yücel; Kendirci, Perihan

doi:10.1080/01919512.2017.1416284

Cited by 19 publications

(10 citation statements)

References 34 publications

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“…This can be explained by the brightness effect of high dose ozone on the surface of spinach leaves. In accordance with our data, Papachristodoulou et al (2007) and Sengun and Kendirci (2018) reported that the C* values of the minimally processed spinach and lettuce were not statistically affected by ozone treatment. Similarly, low dose ozone (0.7 μmol mol -1 ) exposure to the minimally processed peppers had no effect on skin colour (Horvitz and Cantalejo, 2012).…”

Section: Leaf Colorsupporting

confidence: 93%

“…This trend, however, was not observed in shelf life study. These results are similar to those reported by Sengun and Kendirci (2018), who indicated that ozone treatment in water did not cause any differences in the L* value of minimally processed lettuce. Similar findings were also reported by Glowacz et al 2015a and2015b in different horticultural crops.…”

Section: Leaf Colorsupporting

confidence: 92%

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Quality retention of minimally processed spinach using low-dose ozonated water during storage

Mersinli¹,

Koyuncu²,

Erbaş³

2021

Turk J Agric For

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The use of ozone for the sanitization of fresh-cut produce has been postulated during all steps of the cold chain from harvest to consumption. However, little is known about its effects on the postharvest quality of minimally processed spinach. In the present study, the effects of different doses of ozone on the storage life and quality of minimally processed spinach were determined and compared with sodium hypochlorite. Minimally processed spinaches were subjected to four treatments: immersion in sodium hypochlorite solution (100 ppm) as control, and exposure to three different ozonated water (0.5, 1 and 2 ppm) for 10 min. Treated spinaches were packaged in modified atmosphere packaging and 2 stored at 0 ºC and 90 ± 5% relative humidity for 25 days. After each cold storage period, spinach samples were kept for one day at 20 ºC and 60 ± 5% relative humidity for shelf life studies. During cold storage and shelf life, weight loss, leaf color, SPAD value, respiration rate, gas composition in package, soluble solids content (SSC) and visual quality were determined. In general, weight losses of spinach samples were delayed by ozone treatments, especially low dose. The best suppressing dose for respiration rate of minimally processed spinaches was 0.5 ppm among all treatments. Additionally, the 0.5 ppm ozone treatment preserved vivid green color and visual quality of spinach leaves better than those treated with higher doses and sodium hypochlorite. Although 1 and 2 ppm ozone treatments retarded quality losses by suppressing the respiration rates of spinaches, some undesirable results were obtained from these doses due to their higher oxidative properties. The 0.5 ppm, therefore, can be considered as limit dose for postharvest treatments in minimally processed spinach. These findings revealed that ozonated water with appropriate dose can be used instead of sodium hypochlorite for minimally processed spinach during storage.

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Section: Leaf Colorsupporting

confidence: 93%

Section: Leaf Colorsupporting

confidence: 92%

Quality retention of minimally processed spinach using low-dose ozonated water during storage

Mersinli¹,

Koyuncu²,

Erbaş³

2021

Turk J Agric For

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“…Some studies have investigated color changes in the following fresh-cut vegetables treated with ozonated water during shelf life in cold storage: parsley leaves stored for 15 days; cabbage stored for 12 days, lettuce stored for 14 days, rocket leaves stored for 12 days, broccoli florets stored for 6 days and spinach stored for 12 days. The results revealed that ozone treatments did not affect color parameters or the most relevant color pigments (chlorophylls a and b, carotenoids) [ 27 , 64 , 65 , 69 , 72 , 97 ]. In red peppers, color was not affected by O 3 immediately following treatment (0.7 ppm for 1, 3 and 5 min), and no surface discoloration was observed during storage at 10 °C for 14 days [ 81 ].…”

Section: Ozone Treatments and Fresh-cut Fruits And Vegetables Qualitymentioning

confidence: 99%

“…Several studies have demonstrated that treatment temperature is another important parameter to consider. Fresh-cut lettuce treated with 2 mg L −1 ozonated water was tested at two different temperatures, 4 and 15 • C. The treatment carried out at 4 • C significantly reduced the microbial load of Salmonella enterica serovar Typhimurium and Escherichia coli inoculated onto the surface of the lettuce leaves without altering their visual and sensory properties [69].…”

Section: Aqueous Ozone Treatmentsmentioning

confidence: 99%

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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“…The deterioration of cell walls leads to cell lysis and, finally, cell death (Ersoy et al., 2019). It has been reported that the Gram‐positive bacteria possess higher sensitivity to ozone than Gram‐negative, while bacteria are more sensitive than mold and yeast (Yucel Sengun & Kendirci, 2018). Another assumption includes the exterior layer of the Gram‐negative cell wall termed lipopolysaccharide, which is the primary site of the attack, and a different mechanism of action is observed compared to that of Gram‐positive cells (Ersoy et al., 2019).…”

Section: Mechanism Of Microbial Inactivation By Aqueous Ozonementioning

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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Potential of Ozonated Water at Different Temperatures to Improve Safety and Shelf-Life of Fresh Cut Lettuce

Cited by 19 publications

References 34 publications

Quality retention of minimally processed spinach using low-dose ozonated water during storage

Quality retention of minimally processed spinach using low-dose ozonated water during storage

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

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