Chlorine dioxide for minimally processed produce preservation: a review

Gómez‐López, Vicente M.; Rajković, Andreja; Ragaert, Peter; Šmigić, Nada; Devlieghere, Frank

doi:10.1016/j.tifs.2008.09.005

Cited by 232 publications

(120 citation statements)

References 58 publications

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“…Compared to chlorine, chlorine dioxide has a lower oxidative potential but higher oxidation capacity and sterilizing power, which is found to visibly extend the postharvest life of numerous fruits and vegetables , Fangxu et al, 2016. Unlike chlorine, chlorine dioxide does not oxidize organic matters to producing toxic molecules (Gómez-López et al, 2009), so the use of ClO 2 was approved by the Food and Drug Administration to sanitize fruit and vegetables. In current years, it has been studied that aqueous ClO 2 is well used to reduce microorganisms and preserve the postharvest quality of many fruits like strawberries, plums, melon and apples (Du et al, 2002;Shin et al, 2012;Aday et al, 2013;Guo et al, 2013;Aday and Caner, 2014).…”

Section: Introductionmentioning

confidence: 99%

The efficacy of different postharvest treatments on physico-chemical characteristics, bioactive components and microbiological quality of fresh blueberries during storage period

Chiabrando¹,

Peano²,

Giacalone³

2017

Food Res.

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In recent years, there is increasing consumption and interest in berry fruits in general and blueberries in particular due to their nutritional and health characteristics. However, blueberries are highly susceptible to microbial contamination and loss of product quality. In this study, the effects of postharvest washing treatment and cold storage (15 days) on the quality of blueberries were examined. The blueberries were treated with mineral water, aqueous chlorine dioxide, electrolyzed water and Berry Very®, a new commercial product. During the storage, physicochemical and microbiological analysis were carried out in order to compare the efficacy of treatments. The results indicated that chlorine dioxide treatment and electrolyzed water had a positive effect on the reduction of yeast and mold proliferation, postharvest decay and weight loss.

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Section: Introductionmentioning

confidence: 99%

The efficacy of different postharvest treatments on physico-chemical characteristics, bioactive components and microbiological quality of fresh blueberries during storage period

Chiabrando¹,

Peano²,

Giacalone³

2017

Food Res.

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“…Recent studies have shown the efficacy of several new decontamination technologies in order to assess the microbial safety of the fresh produce (Allende, Tom as-Barber an, & Gil, 2006;Gil, Selma, L opez-G alvez, & Allende, 2009;G omez-L opez, Rajkovic, Ragaert, Smigic & Devlieghere, 2009;Rico, Martin-Diana, Barat, & Barry-Ryan, 2007;€ Olmez & Kretzschmar, 2009). Among them, ultrasound is a non-thermal technology, able to inactivate microorganisms, which is acquiring importance within the food industry because is reasonably inexpensive and energy saving (Awad, Moharram, Shaltout, Asker, & Youssef, 2012).…”

Section: Introductionmentioning

confidence: 99%

Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

Millan-Sango

Garroni

Farrugia

et al. 2016

LWT

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a b s t r a c tSalmonella is one of main pathogenic bacteria present in fresh produce. Ultrasound has been reported to be effective at inactivating food-borne pathogens. Moreover, ultrasound can be combined with essential oils to enhance its efficacy. This study evaluates the reduction and inactivation of Salmonella enterica Abony inoculated on lettuce leaves by the application of continuous and pulsed ultrasound as well as ultrasound combined with the essential oil of oregano and thyme. The physicochemical properties of these essential oil nanoemulsions are characterised while the structural damage of treated leaves is determined by the electrolyte leakage. Ultrasound combined with essential oils enhanced the microbial reduction on lettuce leaves and inactivation on the treated water, resulting on significant differences at concentrations higher than 0.018% (v/v) compared to control. Particle size, zeta potential and pH varied between 35 and 133 nm, À26 to À36 mV and 5.67 to 5.38, respectively. Electrolyte leakage was similar for both the control and the treated samples, increasing when essential oils were applied.

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“…Chlorine dioxide (ClO 2 ) is an oxidizing agent with strong antimicrobial proper yeasts and molds, and it is 3.5 times as powerful as chlorine or chlorinated water (Artes et al 2009;Gomez-Lopez et al 2009); either gaseous or aqueous form can be used for disinfecting fresh fruits and vegetables (Park et al 2008). Chlorine dioxide was successfully used to control Escherichia coli on apple skin and strawberries, to wash iceberg lettuce, and it was also able to control Salmonella on red chard leaves and tomato (Keskinen and Annous 2009;Trinetta et al 2010;Tomas-Callejas et al 2012).…”

Section: Technologies For the Postharvest Storage Of Fruits And Vegetmentioning

confidence: 99%

Processing Plants and Technologies for a Sustainable Mediterranean Food Chain

Genovese

Altieri

Admane

et al. 2015

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

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The growing demand of fresh fruit and vegetable, free of pathogens and chemical residues, requires the application of safe and sustainable technologies for extending the storage life of these products. Furthermore, a very interesting and profitable activity is the isolation/extraction of pure natural (herbal) components that could be used by food, pharmaceutical, and cosmetic companies. In this context, several technologies have been developed in order to preserve fruits and vegetables during postharvest, also by using biocontrol agents, natural antimicrobials, GRAS (Generally Recognized As Safe) agents and physical treatments, and to recover valuable compounds as essential oil (from leaf, skin, pulp, or seed) using the most appropriate technology (extraction, distillation, or drying). In this chapter, authors, focusing on some of Mediterranean basin productions that are components of the Mediterranean diet, describe the main sustainable and innovative technologies and the related plants, suitable for management of fruits and vegetables postharvest and for recovery of essential oils from plant materials.

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Chlorine dioxide for minimally processed produce preservation: a review

Cited by 232 publications

References 58 publications

The efficacy of different postharvest treatments on physico-chemical characteristics, bioactive components and microbiological quality of fresh blueberries during storage period

The efficacy of different postharvest treatments on physico-chemical characteristics, bioactive components and microbiological quality of fresh blueberries during storage period

Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

Processing Plants and Technologies for a Sustainable Mediterranean Food Chain

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