Effect of Ultraviolet‐C Radiation Combined with Unconventional Atmosphere Packaging on the Quality of Fresh‐Cut Arugula (Eruca Sativa Mill.)

Abstract

The combined effects of ultraviolet (UV) light C (0.34 to 20.13 kJ/l2) and superatmospheric O2 (>85%) packaging on the respiration rate, atmospheric composition, microbiological growth and nutritional quality of fresh‐cut arugula stored for 10 days at 5C were studied. All treatments performed under increased O2 levels exhibited a reduction in the respiration rate throughout the cold storage. High microbial load of the raw material were found. UV‐C radiation enabled an initial reduction of about 1 and 1.5 log units on mesophilic and psychrotrophic counts, respectively. However, this treatment was not effective for mold control. In addition, a noticeable increase occurred in the total antioxidant capacity and polyphenol content without affecting the visual appearance of the leaves. UV‐C radiation, as a sanitizing method, in combination with superatmospheric O2 conditions maintains the overall quality of fresh‐cut arugula and is a feasible alternative to industrial‐scale enforcement.Practical ApplicationsOur finding indicates that ultraviolet (UV)‐C doses between 15.14 and 20.13 kJ/m2 combined with packaging in high O2 atmosphere (>85%) are an environmentally friendly disinfection method, effective in preserve fresh‐cut arugula during 10 days at 5C. Additionally, the treatments determined an increased compounds considered interesting for consumer health. In fact, UV‐C radiation can be applied by a cheap and simple chamber with a relative low maintenance cost being a feasible alternative to small industry.

Moisture‐dependentengineering properties of arugula seed relevant in mechanical processing and bulk handling

“…Arugula has become an increasingly popular worldwide vegetable (Cernava et al, 2019; Mallah et al, 2017). Arugula leaf is a good source of vitamin A and C (Silveira Gómez, Baeza Ramírez, & Escalona Contreras, 2015), vital antioxidants (Melchini & Traka, 2010), glucosinolates, and flavonols (Bell & Wagstaff, 2014; Michael, Shafik, & Rasmy, 2011), potassium, sulfur, and fiber (Kawashima & Soares, 2003; Nunes et al, 2013). In addition to consumption as a food ingredient and sauce (Tassi et al, 2018), arugula is widely cultivated as green manure (Abdi, Tajbakhsh, Mandulakani, & Sadaghiani, 2013; Javadi, Rezvani Moghaddam, Rashed, & Seghatoleslami, 2018).…”

Use of an eco‐friendly preservation technology as a strategy to increase the microbiological shelf‐life of a novel ready‐to‐eat salad containing vegetable by‐products

“…This trend agrees with the results observed in the present investigation. Many authors have attributed this stabilization to tissue's mechanisms of response by UV‐C stress, that involves the induction of enzymes linked to the biosynthesis of polyphenols (Lemoine et al, 2010; Silveira et al, 2015; Strack, 1997).…”

Application of ultraviolet light assisted titanium dioxide photocatalysis for food safety: A review

“…The following hurdles are used commonly along with UV light to overcome the limitations of the treatment: mild heat (George et al, 2015;Sew et al, 2014), visible light (Falguera et al, 2013), sonication (Caminiti et al, 2011;Santhirasegaram et al, 2015), pulsed electric field (Noci et al, 2008), ozone (Dev Kumar et al, 2016), anti-microbial agents (Chun & Song, 2014;Lee et al, 2012), packaging techniques (Maghoumi et al, 2013;Morris et al, 2007;Silveira et al, 2015), and storage conditions (Pala & Toklucu, 2013). Using hurdle technology, these authors have reported increased microbial inactivation and improved quality attributes in terms of physicochemical, sensory and nutritional quality.…”