Combined effect of ozonated water and chitosan on the shelf-life of Pacific oyster (Crassostrea gigas)

Cao, Rong; Liu, Qi; Yin, Baoshu; Lan-lan, Zhu

doi:10.1016/j.ifset.2009.08.006

Cited by 49 publications

(19 citation statements)

References 16 publications

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“…Lipid oxidation and microbial counts were lower in oyster treated with ozone and coated with 2% chitosan than the control (untreated sample) (Rong, Qi, Bang‐zhong, & Lan‐Lan, ). The shelf‐life was extended to 10–12, 14–15, and 20–21 days for ozonated water‐treated samples, chitosan‐treated samples, and ozonated water‐ and chitosan‐treated samples, respectively, compared to 8–9 days for the control.…”

Section: Chitosan and Chitooligosaccharidementioning

confidence: 99%

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

198

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Consumer demand for minimally processed seafood that retains its sensory and nutritional properties after handling and storage is increasing. Nevertheless, quality loss in seafood occurs immediately after death, during processing and storage, and is associated with enzymatic, microbiological, and chemical reactions. To maintain the quality, several synthetic additives (preservatives) are promising for preventing the changes in texture and color, development of unpleasant flavor and rancid odor, and loss of nutrients of seafood during storage at low temperature. However, the use of these preservatives has been linked to potential health hazards. In this regard, natural preservatives with excellent antioxidant and antimicrobial properties have been extensively searched and implemented as safe alternatives in seafood processing, with the sole purpose of extending shelf‐life. Natural preservatives commonly used include plants extracts, chitosan and chitooligosaccharide, bacteriocins, bioactive peptides, and essential oils, among others. This review provides updated information about the production, mode of action, applications, and limitations of these natural preservatives in seafood preservation.

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Section: Chitosan and Chitooligosaccharidementioning

confidence: 99%

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

198

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“…The solubility and stability of ozone in water is dependent on some factors such as temperature, pH and purity of water (Freitas-Silva and Venâncio 2010). The antimicrobial properties of ozone have been documented previously (Guzel-Seydim et al 2004;Rong et al 2010).…”

Section: Introductionmentioning

confidence: 94%

Antifungal Effects of Ozonated Water on Aspergillus parasiticus: A New Approach to Prevent Wheat Contamination

kouchesfahani

Alimohammadi

Khaniki

et al. 2015

Journal of Food Safety

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In Iran, wheat is one of the most important sources of diet. Unfortunately, it is vulnerable to contamination with fungi consisting of aflatoxigenic moulds. Since 1997, ozone has been recognized as an effective oxidant and disinfection agent. This study demonstrates the benefits derived from ozone in the inhibition of Aspergillus parasiticus growth and aflatoxin production in wheat. Wheat samples inoculated with A. parasiticus spore suspensions (10,10 2 and 10 4 spores/g of wheat) were treated with ozonated water at various concentrations of 0, 1, 2, 2.5 mg ozone/L at different temperatures. Fungal mycelium was weighed to evaluate the effect of ozone on A. parasiticus growth. Moreover, the rate of aflatoxin production was determined using high-performance liquid chromatography. Our results indicated that ozonated water can inhibit A. parasiticus growth as well as the accumulation of aflatoxins effectively. The best result was obtained when samples were treated with 2.5 mg/L of ozonated water and at fungal spore concentrations of 10 and 10 2 for inhibition of fungal growth and aflatoxin production, respectively (P < 0.001). In conclusion, the usage of ozonated water during wheat tempering is a promising strategy for inhibition of A. parasiticus growth and for reducing aflatoxin production.

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“…Gram‐negative and Gram‐positive bacteria, vegetative cells, and spores are significantly affected by ozonification (Guzel‐Seydim et al., ; Pascual, Llorca, & Canut, ; Rong, Bang‐Zhong, Qi, & Lan‐Lan, ). Glycolipids, glycoprotein, and certain amino acids such as tryptophan in the bacterial membrane are first attacked by ozone.…”

Section: Ozonificationmentioning

confidence: 99%

Nonthermal Processes for Shelf‐Life Extension of Seafoods: A Revisit

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

105

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For the past two decades, consumer demand for minimally processed seafoods with good sensory acceptability and nutritive properties has been increasing. Nonthermal food processing and preservation technologies have drawn the attention of food scientists and manufacturers because nutritional and sensory properties of such treated foods are minimally affected. More importantly, shelf-life is extended as nonthermal treatments are capable of inhibiting or killing both spoilage and pathogenic organisms. They are also considered to be more energy-efficient and to yield better quality when compared with conventional thermal processes. This review provides insight into the nonthermal processing technologies currently used for shelf-life extension of seafoods. Both pretreatments such as acidic electrolyte water and ozonification and processing technologies, including high hydrostatic pressurization, ionizing radiation, cold plasma, ultraviolet light, and pulsed electric fields, as well as packaging technology, particularly modified atmosphere packaging, have been implemented to lower the microbial load in seafood. Thus, those technologies may be the ideal approach for the seafood industry, in which prime quality is maintained and safety is assured for consumers.

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Combined effect of ozonated water and chitosan on the shelf-life of Pacific oyster (Crassostrea gigas)

Cited by 49 publications

References 16 publications

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Antifungal Effects of Ozonated Water on Aspergillus parasiticus: A New Approach to Prevent Wheat Contamination

Nonthermal Processes for Shelf‐Life Extension of Seafoods: A Revisit

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