Providing Quality of Shredded Carrots during Storage by Treatment with Ozonated Water

Augspole, Ingrida; Rakčejeva, Tatjana; Dukalska, Lija; Skudra, L.

doi:10.7250/msac.2014.002

Cited by 7 publications

(10 citation statements)

References 22 publications

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“…Most authors agree that ozone increases the antioxidant activity of the product, some did not find any change, and some reported a decrease in the activity (Table 2). Miller et al [115] for melon, García-Mateos et al [88] for pitaya juice, Glowacz and Rees [143] for chili peppers treated with higher ozone concentration, Auguspole et al [79] for shredded carrots and Karaca et al [61] for parsley leaves observed a decrease in the antioxidant activity. A few more studies have shown that ozone treatment with concentrations up to 1 µmol/mol did not affect the antioxidant activities [59,150].…”

Section: Antioxidant Capacitymentioning

confidence: 99%

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Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products—A Review

Sachadyn‐Król

Agriopoulou

2020

Molecules

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In this review, the primary objective was to systematize knowledge about the possibility of improving the health-promoting properties of raw plant products, defined as an increase in the content of bioactive compounds, by using ozone. The greatest attention has been paid to the postharvest treatment of plant raw materials with ozone because of its widespread use. The effect of this treatment on the health-promoting properties depends on the following different factors: type and variety of the fruit or vegetable, form and method of ozone treatment, and dosage of ozone. It seems that ozone applied in the form of ozonated water works more gently than in gaseous form. Relatively high concentration and long contact time used simultaneously might result in increased oxidative stress which leads to the degradation of quality. The majority of the literature demonstrates the degradation of vitamin C and deterioration of color after treatment with ozone. Unfortunately, it is not clear if ozone can be used as an elicitor to improve the quality of the raw material. Most sources prove that the best results in increasing the content of bioactive components can be obtained by applying ozone at a relatively low concentration for a short time immediately after harvest.

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Section: Antioxidant Capacitymentioning

confidence: 99%

“…The form of ozone applied to the product is also very important. Ozonated water is very mildly reactive, and only a single publication shows the negative impact of ozone on the product [79]. In addition to the dose and form of ozone, the method of administration (one time, continuous, or repeatable) also matters.…”

Section: Phenolic Contentmentioning

confidence: 99%

Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products—A Review

Sachadyn‐Król

Agriopoulou

2020

Molecules

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“…The carrot (Daucus carrota L.) is a root vegetable that has world-wide distribution. Carrots are amply consumed in the diet either treated in beverages and meals or fresh (Augspole et al, 2014;Hag, Prasad, 2018;Scarano et al, 2018;Wang et al, 2015). The consumption of carrots, both fresh and processed, has increased due to the introduction of new carrot-obtained health and nutritional goodness (Gamboa-Santos et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…The content of oxygen after 12 days inside packaging decreased to 3% on average. ResearcherAugspole et al (2014) in her study noticed that the increase of CO2 inside packaging could indicate the beginning of spoilage process and elevated amounts of CO2 indicate non acceptable quality of packaged shredded carrots. The amount of CO2 increased 11.3 to 15.8 times (Fig.…”

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confidence: 99%

Effect of Natureseal® as5 and packaging materials on the microbiological quality of shredded carrots during storage

Augspole¹,

Ķince²,

Skudra³

et al. 2019

Foodbalt

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The aim of the study was to investigate microbiological quality changes of shredded carrots processed with Natureseal ® AS5 solution during storage in several packaging materials. Before packaging, shredded carrots were processed with commercial 2.5% Natureseal ® AS5 solution at temperature +19±1 °C for 5 min±2 s. Processed products were packed in different packaging materials: cellulose based biodegradable packaging Polilactid BIO-PLA containers and NatureFlex NVS, hermetically closed by breathing polymer film BOPP PropafilmTM P2GAF. Carrot samples were stored at the temperature +4±1 °C for 12 days. Quality indicators using standard methods were determined O2 and CO2 concentration inside several packaging and microbiological analysis of carrots. Analysis of the carrot samples was tested out before and after packaging 3, 5. 8, 10 and 12 days of storage. Treatment of carrots with 2.5% NatureSeal ® AS5 water solution and subsequent storage for 12 days in biologically degradable and conventional packaging materials ensured a significant decrease of total count and yeast count (p<0.05). This indicates that 2.5% NatureSeal ® AS5 water solution can be successful agent towards a ample range of spoilage microorganisms and makes it attractive for food preservation.

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“…Producing MPV involves cleaning, trimming, peeling, coring, slicing, shredding, washing, etc. (Augspole et al, 2014;Ayhan et al, 2008). Fresh-cut carrots can be found in the market place as: whole peeled (baby), sticks, or sliced, shredded, grated and diced.…”

Section: Introductionmentioning

confidence: 99%

The effect of hydrogen peroxide, ozonised water and NATURESEAL® AS5 solution on the microbiological parameters of fresh-cut carrot

Augspole¹,

Ķince²,

Skudra³

et al. 2017

Baltic Conference on Food Science and Technology FOODBALT “Food for Consumer Well-Being”

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Innovative (ozonised water, hydrogen peroxide) treatment solutions is one of the newest treatment agents used to decrease the count of microorganisms in vegetables. NatureSeal ® AS5 is a commercial solution used for the treatment of vegetables worldwide. The aim of this work was to study the effect of the various treatment solutions -hydrogen peroxide, ozonised water and NatureSeal ® AS5 (in various concentrations and for different treatment time) with the main purpose to ensure the microbiological safety of fresh-cut carrots. Non-treated carrots were used as control sample. The following treatment regimes were investigated: ozonised water treatment time 60; 120; 180±1 s and concentrations 1.0; 2.0; 3.0 mg L -1 ; hydrogen peroxide solutions, treatment time 30±1 s, 60±1 s 90±1 s and concentrations 0.5%; 1.0% 1.5%; NatureSeal ® AS5 water solution 2.5% 5 min ± 1 s were prepared for treatment of shredded carrots. E.coli in fresh carrots was not detected. Mathematical processing of the obtained results revealed that various concentrations of hydrogen peroxide (p=0.019; α=0.05) and treatment times (p=0.049; α=0.05) significantly influenced the TPC colony forming units in carrots. The obtained results prove the treatment agent properties of hydrogen peroxide. The comparison of chosen treatment regimes detected a significant (p=0.003; α=0.05) influence of the ozonised water on the decrease in the count of TPC colony forming units in carrots after treatment. During experiments it was proved that NatureSeal ® AS5 solution could be recommended as treatment agent for the treatment of fresh shredded carrots.

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Providing Quality of Shredded Carrots during Storage by Treatment with Ozonated Water

Cited by 7 publications

References 22 publications

Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products—A Review

Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products—A Review

Effect of Natureseal® as5 and packaging materials on the microbiological quality of shredded carrots during storage

The effect of hydrogen peroxide, ozonised water and NATURESEAL® AS5 solution on the microbiological parameters of fresh-cut carrot

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