Effects of ethanol combined with ascorbic acid and packaging on the inhibition of browning and microbial growth in fresh‐cut Chinese yam

Abstract

The objective of this study was to investigate the effects of aqueous solutions of ethanol (25%, v/v) and ascorbic acid (AA, 1%, m/v) alone and in combination, along with modified atmosphere packaging (MAP) or vacuum packaging (VP), on the physicochemical properties and microbial quality of fresh‐cut Chinese yam slices during 4°C storage. The data showed that ethanol (25%, v/v) combined with AA (1%, m/v) and MAP treatment resulted in the lowest changes for headspace gas composition, color, electrical conductivity, overall visual quality, aerobic plate count population, and mold and yeast population in fresh‐cut Chinese yam over 21 days of 4°C cold storage, which was more effective at both inhibiting microbial growth and delaying browning than ethanol or AA alone or a commonly used sanitizer, sodium hypochlorite. The experiment on packaging demonstrated that samples treated with VP and 25% ethanol with 1% (m/v) AA dip can only preserve the sensory qualities of fresh‐cut Chinese yam slices up to 7 days at 4°C, but 25% (v/v) ethanol in conjunction with 1% (m/v) AA packed with MAP had antibrowning potential and maintained the quality of fresh‐cut Chinese yam slices up to 14 days when stored at 4°C.

Assessment of migration regularity of phthalates from food packaging materials

“…In recent years, plasticizers have been commonly used in industrial production because they could enhance the flexibility and improve the properties of plastics (Gao, Zhu, & Luo, 2018; Hubinger, 2010). However, misusing them has caused plenty of food safety accidents frequently, which gives rise to consumer concerns and huge losses to society and enterprises (Kawamura, Ogawa, & Mutsuga, 2017; Mgaya‐Kilima, Remberg, Chove, & Wicklund, 2015).…”

“…Several reported pretreatment technique of PAEs is mature relatively, such as liquid–liquid extraction(Lopez‐Feria, Lucena, Cardenas, & Valcarcel, 2009), solid‐phase extraction (Qiao, Wang, Yan, & Yang, 2014), supercritical fluid extraction (Li et al., 2018), solid‐phase microextraction (Li, Su, Li, Sun, & Zhang, 2013), ultrasonic extraction (Fernandez‐Gonzalez, Moscoso‐Perez, Muniategui‐Lorenzo, Lopez‐Mahia, & Prada‐Rodriguez, 2017), microwave extraction (Gao et al., 2018), and accelerated solvent extraction (ASE) method (Armstrong, Rice, Ramirez, & Torrents, 2018). Among which, the principle of ASE is to extract the target through high temperature and high pressure.…”

Evaluation of acetic acid treatment of fresh–cut water chestnuts using gray–correlation analysis based on the variation–coefficient weight

“…can affect the evaluation unit, resulting in inconsistent results; secondly, there can be both positive and negative correlations between things, and using a correlation model when there is a negative correlation can lead to incorrect conclusions; thirdly, it is not suitable for situations where the evaluation indicator information is duplicated, so the selection of indicators has a significant impact on the evaluation results. Given the simple calculation and reasonable evaluation, gray–correlation analysis had been used to comprehensively evaluate the effects of processing methods on turnip chips ( 40 ), Chinese yam chips ( 30 ), Hypsizygus marmoreus ( 31 ), black sesame seeds ( 56 ), South China ecotypic cucumber ( 57 ), and fresh–peach ( 39 ). The application of gray correlation analysis in the preservation of fresh–cut water chestnuts has not been reported yet.…”

Bioactive Compounds of Jambu (Acmella oleracea (L.) R. K. Jansen) as Potential Components of Biodegradable Food Packing: A Review

“…[8, [75][76][77] α-Cubebene Application in active antioxidant packaging. [78] β-Caryophyllene; caryophyllene oxide Application in active antioxidant packaging.…”