Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot

Shoji, K.; Shitanda, Douglas; Note, Mizuho; Cao, Wei

doi:10.1016/j.foodcont.2010.09.025

Cited by 99 publications

(52 citation statements)

References 22 publications

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“…Both the 1/ 4 and 1/2 SAEW/kashk ratios did not result in significant (p>0.05) changes in microbial counts, compared with the control (no treatment). However, the 1/1 ratio showed a significant (p≤0.05) difference, compared with the control, and the 2/1 and 3/1 ratios showed a great decontamination efficacy perhaps due to faster inactivation of SAEW at lower concentrations (1/1 SAEW/kashk ratio) due to organic materials present in kashk, compared with higher concentrations (2/1 and 3/1 SAEW/kashk ratio) (6). Therefore, the 2/1 SAEW/kashk ratio, which resulted in 1.42, 1.13, 1.24, and 1.37 log CFU/mL reductions in S. aureus, B. cereus, E. coli, and A. fumigatus was used for subsequent experimentation.…”

Section: Resultsmentioning

confidence: 86%

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Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

Forghani

Eskandari

2015

Food Sci Biotechnol

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Application of slightly acidic electrolyzed water (SAEW) in combination with ultrasound for decontamination of kashk was investigated. SAEW had a pH of 5.3-5.5, an oxidation reduction potential of 545-600 mV, and an available chlorine concentration of 20-22 mg/L. Kashk is a dairy product with a unique aroma and a high nutritive value produced in Iran. A 2/1 SAEW/kashk ratio showed 1.42, 1.13, 1.24, and 1.37 log CFU/mL microbial reductions in Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Aspergillus fumigatus, respectively, at room temperature. A combination of SAEW treatment with ultrasound (SAEW+ultrasound) resulted in 1.87, 1.67, 1.71, and 1.91 log CFU/mL reductions in S. aureus, B. cereus, E. coli, and A. fumigatus, respectively. The developed hurdle approach can be a useful tool for sanitization of kashk and similar products. Application of SAEW+ultrasound in dairy microbial decontamination is first reported herein.

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Section: Resultsmentioning

confidence: 86%

“…The antimicrobial effect of SAEW has been proved and its application is widely accepted as an environmentally friendly sanitization method (5,6). SAEW is generated based on electrolysis of a dilute hydrochloric acid (HCl) and/or NaCl solution in an electrolytic chamber without a membrane (7).…”

Section: Introductionmentioning

confidence: 99%

Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

Forghani

Eskandari

2015

Food Sci Biotechnol

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“…The detergents, such as the acidic electrolyzed water and sodium hypochlorite, have been widely applied for sterilization of the fresh-cut vegetable [6][7][8][9]. However, the comparison of acidic electrolyzed water and sodium hypochlorite on the quality and flavor of the fresh-cut mint was not found to the best of our knowledge.…”

Section: Introductionmentioning

confidence: 95%

Effect of Detergents on Quality and Flavor of Fresh-Cut Mint

Zhang¹,

Li²,

Wang³

et al. 2015

Proceedings of the International Conference on Advances in Energy, Environment and Chemical Engineering

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“…The sterilizing is an important consideration for the safety and shelf life of the fresh-cut vegetable [7]. The detergents, such as the acidic electrolyzed water and sodium hypochlorite, have been widely applied for sterilization of the fresh-cut vegetable [8][9][10]. However, the comparison of acidic electrolyzed water and sodium hypochlorite on the quality and flavor of the fresh-cut perilla was not found to the best of our knowledge.…”

Section: Introductionmentioning

confidence: 95%

Effect of detergents on quality and flavor of fresh-cut perilla

Zhang¹,

Li²,

Wang³

et al. 2015

Proceedings of the 3rd International Conference on Material, Mechanical and Manufacturing Engineering

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Keywords: fresh cut, perilla, dertergents, flavor, acidic electrolyzed water Abstract. The effect of detergents on the quality and flavor of fresh-cut perilla was evaluated. The acidic electrolyzed water and sodium hypochlorite extended the shelf life of the perilla to 11d. The sodium hypochlorite treatments was more effective to avoid the loss of the greenness of the perilla leaf compared with the acidic electrolyzed water treatment. The acidic electrolyzed water treatment was well maintained the original flavor of the perilla.

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Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot

Cited by 99 publications

References 22 publications

Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

Effect of Detergents on Quality and Flavor of Fresh-Cut Mint

Effect of detergents on quality and flavor of fresh-cut perilla

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