Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh‐cut lotus root

Li, Huiying; Ren, Yuanyuan; Hao, Jianxiong; Liu, Haijie

doi:10.1111/jfs.12333

Cited by 28 publications

(12 citation statements)

References 25 publications

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“…The highest decline in L* levels was observed for BA treated samples from both varieties throughout the storage period while the lowest was found for AEW treated samples, thus confirming the effectiveness of AEW as antibrowning agent reported in previous studies (Wang et al, 2007;Li et al, 2017). At the end of the storage period L* values were 70.7 and 72.0 for non-treated samples and 75.6 and 73.5 for AEW treated samples for 'Florina' and 'Ionathan' cultivars, respectively.…”

Section: Resultssupporting

confidence: 87%

Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water

et al. 2022

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The objective of this study was to investigate the effects of dipping in solutions of citric (2%), benzoic (0.2%), sorbic (0.2%) and ascorbic (0.5%) acids and in acidic electrolyzed water on the quality attributes and surface microbiota of fresh-cut apples, cvs 'Florina' and 'Ionathan' , packaged in disposable plastic containers under normal atmospheric conditions during 14 days storage at 8 °C. The colour, firmness, total phenolic content, antioxidant activity and surface microbial load were determined weekly throughout storage. The colour results indicated that acidic electrolyzed water reduced browning while the ascorbic and citric acids were less effective in controlling the enzymatic browning of fresh-cut apples. After 14 days of refrigerated storage, the samples treated with 2% citric acid and acidic electrolyzed water maintained significantly higher firmness, total phenolic content and antioxidant activity than the other treated and control samples. The microbiological analysis revealed that organic acids successfully suppressed bacterial growth throughout the storage period as compared to the control samples. The sorbic and benzoic acids at 0.2% were also effective on yeasts but these dip treatments determined a higher darkening, yellowing and loss of firmness and of antioxidant activity during storage.

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Section: Resultssupporting

confidence: 87%

Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water

et al. 2022

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“…Li et al. () evaluated the disinfection efficacy of SAEW and strongly acidic electrolyzed water (AEW) on the fresh‐cut lotus roots and demonstrated that SAEW treatment could reduce the natural microbial flora populations significantly. Hao et al.…”

Section: Introductionmentioning

confidence: 99%

“…Storage under refrigerated condition is one of the most commonly employed preservation methods to inhibit the deterioration of fresh meat due to microbial growth, and chemical and biochemical reactions, thus reducing microbial activity and increasing sensory shelf life (Allende, McEvoy, Tao, & Luo, 2009). However, certain complementary refrigeration sanitizing processes prior to the refrigeration storage should be developed and used to improve the safety and quality of fresh vegetables and meat (Li, Ren, Hao, & Liu, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have demonstrated that SAEW could be used as a sanitizer to reduce microbial quality and extend the shelf life of aquatic products and vegetables (Hao et al, 2011;Hricova, Stephan, & Zweifel, 2008;Zang et al, 2017). Li et al (2017) evaluated the disinfection efficacy of SAEW and strongly acidic electrolyzed water (AEW) on the fresh-cut lotus roots and demonstrated that SAEW treatment could reduce the natural microbial flora populations significantly. Hao et al (2011) evaluated the microbial reduction and storage qualities of SAEW on fresh-cut cilantro, and indicated that SAEW may be a better choice in the storage of freshcut cilantro than AEW.…”

Section: Introductionmentioning

confidence: 99%

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Effects of slightly acidic electrolyzed water on the microbial quality and shelf life extension of beef during refrigeration

Sheng

Shu

Tang

et al. 2018

Food Science & Nutrition

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Studies on slightly acidic electrolyzed water (SAEW) for decontamination and shelf life extension of beef are limited. This study aimed to evaluate the effects of SAEW and tea polyphenols (Tpp) on the microbiological, physicochemical, and sensory qualities of fresh beef during storage. The changes in total viable count, thiobarbituric acid content, pH, total volatile basic nitrogen, and sensory scores revealed that the required quality standard of the beef treated with distilled water, Tpp, and SAEW was maintained for up to 6–8, 12–14, and 14–16 days, respectively. These results demonstrated that SAEW could effectively extend the shelf life of beef in comparison with that of other treatments. However, there were no significant differences (p > 0.05) between the untreated and SAEW‐treated group in the content of thiobarbituric acid, suggesting that SAEW does not possess antioxidant activity. Therefore, further studies are required to increase its antioxidant activity. This study suggests that SAEW treatment is an effective and promising method to prolong the shelf life of beef by around 8 days at 4°C.

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“…The absorbance was determined at 560 nm and one unit was defined as the number of enzymes that caused 50% inhibition of NBT per min. PPO activity was determined by the method of Li, Ren, Hao, and Liu (). The absorbance was determined by the oxidation of catechol at 420 nm and one unit was defined as 0.01 absorbance increased per min.…”

Section: Methodsmentioning

confidence: 99%

Effect of konjac glucomannan coating on antioxidant capacity and phenolic metabolism in fresh-cut lotus roots

Zhou

Huang

2018

J Food Process Preserv

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Konjac glucomannan (KGM) was used as a natural coating matrix applied on fresh‐cut lotus roots at 4°C during 8 days storage. Treatment with 20 g/L KGM significantly maintained the color (L value), inhibited the respiration rate and delayed the decrease of the soluble solid content of lotus roots. For the antioxidant capacity test, KGM can enhance the antioxidant capacity by increasing activities of catalase and superoxide dismutase and increase the antioxidant capacity. Similar to the antioxidant capacity, the total phenolic contents in treated groups also exhibited higher value than untreated ones. Also, konjac glucomannan inhibited the degradation of catechol and increased cinnamic acid contents. In relation with phenolic metabolism, KGM at 20 g/L can improve the activities of peroxidase and phenylalanine ammonia lyase, but inhibit the activity of polyphenol oxidase. These observations indicted that KGM could maintain the quality of fresh‐cut lotus root by the phenolic metabolism and antioxidant capacity. Practical applications This study suggested that konjac glucomannan inhibited tissue browning and maintain qualities of fresh‐cut lotus roots. This study is also helpful to understand the regulation of tissue browning in fresh‐cut lotus roots treated by konjac glucomannan. We have also explored the mechanism of the inhibition of tissue browning in lotus root slices coated with konjac glucomannan by the pathways of reactive oxygens and phenols. Concerned the nontoxic character and the high efficiency to preserve lotus root slices, konjac glucomannan can be a promising potential treatment to preserve qualities of fresh‐cut fruits and vegetables, and this natural product could be considered as good candidates to be commercial preservations.

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Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh‐cut lotus root

Cited by 28 publications

References 25 publications

Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water

Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water

Effects of slightly acidic electrolyzed water on the microbial quality and shelf life extension of beef during refrigeration

Effect of konjac glucomannan coating on antioxidant capacity and phenolic metabolism in fresh-cut lotus roots

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