Effects of ethanol treatment on inhibiting fresh-cut sugarcane enzymatic browning and microbial growth

Homaida, Mamoun A.; Yan, Shoulei; Yang, Hong

doi:10.1016/j.lwt.2016.10.063

Cited by 31 publications

(21 citation statements)

References 36 publications

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“…High ethanol in vegetable or fruit tissue may cause accumulation of ethyl esters, which degrade the plasma membrane, increasing ion leakage (Bai, Plotto, Spotts, & Rattanapanone, ; Suzuki, Kimura, Takahashi, & Terai, ). However, different from fresh‐cut sugar cane and lotus root slices, ethanol and a combination of AA and ethanol did not decrease the REC (Homaida et al., ), and added AA in this research also did not reduce the severity of the tissue damage caused by the ethanol (Gao et al., ).…”

Section: Resultsmentioning

confidence: 62%

“…Similar to fresh‐cut lotus root slices (Gao et al., ), samples treated with ethanol maintained desirable gas composition and pale color during the storage period, but for samples treated without ethanol, gas composition and color changed greatly (Figure a, b and c). Additionally, ethanol and combination treatments had a significantly positive effect on maintaining the color of the fresh‐cut Chinese yam slices, lotus root (Gao et al., ), apples (Yan et al., ), and sugar cane (Homaida et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…Ethanol vapors and dips have been used to sanitize plant materials to inhibit decay and growth of microbial populations in a variety of fresh‐cut fruits and vegetables, such as apple (Bai, ), mango (Plotto, Bai, Narciso, Brecht, & Baldwin, ), eggplant (Hu, Jiang, Tian, Liu, & Wang, ), sweet cherry (Zhang, Samapundo, Pothakos, Surengil, & Devlieghere, ), sunchoke tuber (Wang, Nie, & Cantwell, ), and lettuce (Yan, Yang, & Luo, ). Additionally, some previous studies found that ethanol at a low concentration (20%‐30%, v/v) combined with other antibrowning agents, such as ascorbic acid, was able to both control browning and maintain microbial growth in fresh‐cut lotus root slices (Gao, Luo, Turner, & Zhu, ), apples (Yan, Luo, Zhou, & Ingram, ), and sugar cane (Homaida, Yan, & Yang, ). However, the use of ethanol to maintain microbiological and sensorial quality in fresh‐cut Chinese yam is unknown.…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, some previous studies found that ethanol at a low concentration (20%-30%, v/v) combined with other antibrowning agents, such as ascorbic acid, was able to both control browning and maintain microbial growth in fresh-cut lotus root slices (Gao, Luo, Turner, & Zhu, 2017), apples (Yan, Luo, Zhou, & Ingram, 2017), and sugar cane (Homaida, Yan, & Yang, 2017). However, the use of ethanol to maintain microbiological and sensorial quality in fresh-cut Chinese yam is unknown.…”

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confidence: 99%

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

Gao

Zhu

Luo

2018

Food Science & Nutrition

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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.

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Section: Resultsmentioning

confidence: 62%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

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

Gao

Zhu

Luo

2018

Food Science & Nutrition

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“…Compared with the commonly used chlorine containing sanitizer, the cost of ethanol treatment was higher at present, which may limit its use in production. However, the antibacterial and anti‐browning effect of ethanol for many fresh‐cut vegetables and fruits such as lotus root (Gao et al, ), apples (Yan et al, ), and sugarcane (Homaida et al, ), were better than those of chlorine containing sanitizer.…”

Section: Resultsmentioning

confidence: 99%

Decontamination of fresh‐cut Chinese yams with ethanol, ascorbic acid and combinations following produce inoculations with Escherichia coli and Salmonella pathogens

Gao

Zhu

Luo

2018

Journal of Food Safety

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Determining the most effective method for preventing pathogen survival during washing operations is important for the safety of fresh‐cut produce. This study evaluated the efficacy of lower concentrations (15–35%, v/v) of ethanol, alone or in combination with ascorbic acid (AA) (1%, m/v), as well as different washing methods (wash time and number of washes), for inactivating the human pathogens Escherichia coli and Salmonella on inoculated fresh‐cut Chinese yam (Rhizoma dioscoreae, Dioscorea opposita) slices. The results showed that a wash solution consisting of 25% ethanol and 1% AA significantly reduced the populations of E. coli and Salmonella pathogens more than 1 log cfu/g, which is better than ethanol alone (p < .05). There was no significant difference found between ethanol concentrations of 20 and 35% (p > .05). Wash time and number of washes also influenced the effectiveness of pathogen inactivation. However, increasing wash time above 5 min or increasing the number of washes above two had little effect on the reduction of pathogen populations. Practical applications The purpose of this study is to investigate the ability of a novel wash method for inactivating the pathogens on inoculated fresh‐cut Chinese yams. The results from this study may be beneficial for the fresh‐cut food industry as pathogen contamination are major concerns and currently there are no satisfactory solutions that can eliminated pathogens while maintaining quality.

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Amperometric Detection of Ethanol Vapors by Screen Printed Electrodes Modified by Paper Crowns Soaked with Room Temperature Ionic Liquids

et al. 2022

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A convenient assembly recently proposed for screen printed gold electrodes (SPEs) suitable for measurements in gaseous samples is here tested for the analysis of the ethanol content in alcoholic drinks. This assembly involves the use of a circular crown of filter paper, soaked in the room temperature ionic liquid (RTIL) 1‐butyl‐3‐methylimidazolium hydrogen sulfate, which is simply placed upon a disposable screen printed cell, so as to contact the outer edge of the gold disc working electrode, as well as peripheral counter and reference electrodes. The electrical contact between the paper crown soaked in RTIL and the SPE electrode is assured by a gasket and all components are installed in a polylactic acid holder. This assembly provides a portable and disposable electrochemical platform, assembled by the easy immobilization onto a porous and inexpensive supporting material such as paper of a RTIL characterized by profitable electrical conductivity and negligible vapor pressure. The electroanalytical performance of this device was assayed for the flow injection analysis of the ethanol concentration in some real samples of wine and beer and the results obtained are compared with the alcoholic degree reported in the relevant bottle‐labels, thus highlighting a substantially satisfactory agreement. Repeatable sharp peaks (RSD=6–8 %) were detected for ethanol over a wide linear range (1–20 % v/v in water) and a detection and quantitation limit of 0.55 % v/v and 1.60 % v/v were inferred for a signal‐to‐noise ratio of 3 and 10, respectively.

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Effects of ethanol treatment on inhibiting fresh-cut sugarcane enzymatic browning and microbial growth

Cited by 31 publications

References 36 publications

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

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

Decontamination of fresh‐cut Chinese yams with ethanol, ascorbic acid and combinations following produce inoculations with Escherichia coli and Salmonella pathogens

Amperometric Detection of Ethanol Vapors by Screen Printed Electrodes Modified by Paper Crowns Soaked with Room Temperature Ionic Liquids

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