Effect of modified atmosphere applied to minimally processed radicchio (Cichorium intybus L.) submitted to different sanitizing treatments

Pereira, Giuliana de Moura; Kothe, Caroline Isabel; Machado, Camila Czieslak; Lopes, Stefani Machado; Flôres, Simone Hickmann; Rios, Alessandro de Oliveira

doi:10.1590/1678-457x.6336

Cited by 6 publications

(2 citation statements)

References 23 publications

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“…This could be attributed to metabolic reactions that are greatly reduced, although are not shut down completely. Pereira et al (2014) experimented the effect of CA on the total antioxidant activity in the radicchio (Cichorium intybus L.) when stored at 1°C for 10 d and observed that there was a slight increase in the total antioxidant activity for first 3 d of storage, and thereafter declined drastically. Chu et al (2002) stressed that there is no clear indication on the causes of antioxidant activity variation in the vegetables during storage.…”

Section: Discussionmentioning

confidence: 99%

Influence of Modified Atmosphere Packaging on Postharvest Quality of Baby Spinach (Spinacia oleracea L.) Leaves

Mudau¹,

Soundy²,

Araya³

et al. 2018

horts

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The aim of the current study was to determine the influence of modified atmospheric pressure on the quality of baby spinach during storage. Treatments consisted of control [(normal air) (78% N2; 21% O2)], modified atmosphere (MA) (5% O2; 15% CO2; balance N2), storage temperature (4, 10, and 20 °C), and number of days after storage (0, 3, 6, 9, and 12). Parameters recorded are gas composition, weight loss, sensory quality, minerals and trace elements (Mg, Fe, and Zn), flavonoids, and antioxidant activity. The results of this study demonstrated that in the headspace gas there was overall reduction in O2 and increase in CO2 levels over the storage period. After 6 days of storage, all samples in normal air irrespective of the storage temperature were found to fall short of acceptable marketability with regard to visual appearance. The total antioxidant activity and flavonoids were well maintained under controlled atmosphere (CA) at 4 °C when stored for 9 days.

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Section: Discussionmentioning

confidence: 99%

Influence of Modified Atmosphere Packaging on Postharvest Quality of Baby Spinach (Spinacia oleracea L.) Leaves

Mudau¹,

Soundy²,

Araya³

et al. 2018

horts

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“…The products were then rinsed with 2.5 L of autoclaved tap water to remove residue treatment on the product and a salad spinner was used to manually centrifuge the washed lettuce. Lettuce was packed into polyethylene sterile bags (18 × 12 cm, 50 g each) under modified atmosphere (2 ± 1% O 2 , 5 ± 1% CO 2 , and 93 ± 1% N 2 ), as previously described by Pereira et al (2014) . For packing, a gas exchange device with a vacuum packaging machine (Multivac C200, Sepp Haggenmüller GmbH & Co. KG, Wolfertschwenden, Germany) and a mixing station (Gas mixer KM 100-3M, Witt-Gasetechnik GmbH & Co. KG, Written, Germany) were used.…”

Section: Methodsmentioning

confidence: 99%

Decontamination of Minimally-Processed Fresh Lettuce Using Reuterin Produced by Lactobacillus reuteri

et al. 2018

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Over the last years the demand for pre-washed, fresh-cut, and minimally-processed (MP) produce has increased. MP fresh vegetable are rapidly spoiled, whereas there is consumers’ concern about chemical disinfection treatments such as with chlorine. A promising antimicrobial is reuterin, a broad-spectrum-antimicrobial compound produced by food-grade Lactobacillus reuteri from glycerol. In aqueous solution, reuterin is a dynamic system consisting of 3-hydroxypropionaldehyde (3-HPA), its hydrate, its dimer as well as acrolein, which was recently identified as the main antimicrobial component of the system. Here, we tested the use of reuterin containing similar 3-HPA levels but different acrolein concentrations for decontaminating and preserving fresh-cut lettuce. Crude reuterin (CR) was produced by biotransformation of 600 mM glycerol using L. reuteri DSM 20016T. CR preparations were further incubated for 16 h at 50°C to produce enhanced reuterin (ER) with raised concentration of acrolein. Fresh-cut iceberg lettuce (Lactuca sativa) was washed using CR (1.5–1.9 mM acrolein) and ER (7.2–21.9 mM acrolein) solutions at 4°C, or sodium hypochloride (250 mg/L) and tap water, and compared with unwashed lettuce. Washed lettuce samples were packed under modified atmosphere (2% O2, 5% CO2, and 93% N2) and stored for 13 days at 4°C. Application of ER containing 12.1, 20.9, or 21.9 mM acrolein reduced the initial viable plate counts of Enterobacteriaceae (by 2.1–2.8 log CFU/g), and yeasts and molds (by 1.3–2.0 log CFU/g) when compared with unwashed samples. In contrast, reuterin solutions containing 7.2 mM acrolein, sodium hypochlorite and tap water only showed very limited and transient, or no effects on the cell loads of lettuce after washing and during storage. Visual assessment of leaves washed with ER showed acrolein concentration-dependent discoloration noticeable already after 3 days of storage for the highest acrolein concentrations. Discoloration became severe for all ER treatments after 7 days, while the other treatments preserved the aspect of washed lettuce. Our data show the predominant role of acrolein as the main antimicrobial component of the reuterin system for food biopreservation. Reuterin preparations with enhanced acrolein concentration of 12.1 mM and higher were effective to reduce plate counts of Enterobacteriaceae and yeasts and molds washed lettuce until day 7 but induced pronounced discoloration of lettuce.

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Phenolic profiles and postharvest quality changes of fresh-cut radicchio (Cichorium intybus L.): nutrient value in fresh vs. stored leaves

Cefola

Carbone

Minasi

et al. 2016

Journal of Food Composition and Analysis

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Effect of modified atmosphere applied to minimally processed radicchio (Cichorium intybus L.) submitted to different sanitizing treatments

Cited by 6 publications

References 23 publications

Influence of Modified Atmosphere Packaging on Postharvest Quality of Baby Spinach (Spinacia oleracea L.) Leaves

Influence of Modified Atmosphere Packaging on Postharvest Quality of Baby Spinach (Spinacia oleracea L.) Leaves

Decontamination of Minimally-Processed Fresh Lettuce Using Reuterin Produced by Lactobacillus reuteri

Phenolic profiles and postharvest quality changes of fresh-cut radicchio (Cichorium intybus L.): nutrient value in fresh vs. stored leaves

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