Efficacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuce

Martín‐Diana, Ana Belén; Rico, Daniel; Barry‐Ryan, Catherine; Frías, Jesús M.; Henehan, Gary; Baviera, José Manuel Barat

doi:10.1016/j.postharvbio.2007.01.013

Cited by 43 publications

(26 citation statements)

References 33 publications

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“…Disinfection processes incorporating chlorine are often applied to fresh vegetables to enhance safety and shelf-life profiles, but its use has limitations and disadvantages, such as a reduced antimicrobial effectiveness or the possible formation of carcinogenic chlorinated compounds (Li, Brackett, Shewfelt, & Beuchat, 2001;Martín-Diana et al, 2007). With increased concern about efficacy and toxicological safety of chemicals and synthetic preservatives, the demand for natural alternatives has increased.…”

Section: Introductionmentioning

confidence: 99%

Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables

Gutiérrez¹,

Bourke²,

Lonchamp³

et al. 2009

Innovative Food Science & Emerging Technologies

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The objectives of this study were to evaluate the efficacy of plant essential oils (EOs) for control of the natural spoilage microflora on ready-to-eat (RTE) lettuce and carrots whilst also considering their impact on organoleptic properties. Initial decontamination effects achieved using EOs were comparable to that observed with chlorine and solution containing oregano recorded a significantly lower initial TVC level than the water treatment on carrots (p < 0.05). No significant differences were found between the EO treatments and chlorine considering gas composition, color, texture and water activity of samples. The sensory panel found EO treatments acceptable for carrots throughout storage, while lettuce washed with the EO solutions were rejected for overall appreciation by Day 7. Correlating microbial and sensory changes with volatile emissions identified 12 volatile quality markers. Oregano might be a suitable decontamination alternative to chlorine for RTE carrots, while the identification of volatile quality markers is a useful complement to sensory and microbiological assessments in the monitoring of organoleptic property changes and shelf-life of fresh vegetables. Industrial relevance: There is industrial demand for natural alternatives to chlorine, which is commonly used for decontamination of fresh produce but which has limitations with respect to antimicrobial efficacy and possible formation of carcinogenic compounds in water. Plant essential oils have proven antimicrobial and other bioactive properties, however their usefulness in foods can be mitigated by their high sensory impact. This study examined the application of EOs for fresh produce decontamination addressing control of spoilage microflora and improving shelf-life characteristics whilst also considering the impact on organoleptic properties. The effectiveness of oregano as a decontamination treatment was comparable with that of chlorine. Carrot discs treated with the EO regimes were acceptable in terms of sensory quality and appreciation, therefore oregano could offer a natural alternative for the washing and preservation of fresh produce. Combining EOs with other natural preservatives might minimize doses and reduce the impact on organoleptic properties of fresh vegetables. © 2008 Elsevier Ltd. All rights reserved

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Section: Introductionmentioning

confidence: 99%

Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables

Gutiérrez¹,

Bourke²,

Lonchamp³

et al. 2009

Innovative Food Science & Emerging Technologies

Self Cite

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“…With minimally processed lettuce, Martin‐Diana and others (2007) verified the effect of steamer jet‐injection as an alternative to the usual chlorine sanitizing treatment. Significant reduction of ascorbic acid content and, to a lesser extent, of the total carotenoid concentration during storage for 10 d at 4 °C was observed.…”

Section: Resultsmentioning

confidence: 87%

Behavior of Flavonols and Carotenoids of Minimally Processed Kale Leaves during Storage in Passive Modified Atmosphere Packaging

Kobori

Huber

Sarantópoulos

et al. 2011

Journal of Food Science

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Minimally processed kale leaves were packed in passive modified atmosphere and stored at 3 conditions: 1 °C in the dark and 11 °C with or without light exposure. The products were evaluated during storage in terms of headspace gas composition, sensory attributes, flavonol, and carotenoid contents. The sensory quality decreased slightly during 17 d at 1 °C in the dark. At 11 °C, the vegetable shelf life was predicted to be 6 d in the dark and 3 d with light. Quercetin and kaempferol were stable during storage for 15 d at 1 °C in the absence of light. At 11 °C in the dark, quercetin was stable during 10 d, increasing slightly on the 8th day. Kaempferol decreased up to the 5th day but increased on the 8th day, decreasing again on the 10th day. After 5 d at 11 °C under light, the flavonol levels were significantly higher than those of the initial values. Neoxanthin and violaxanthin did not change significantly after 15 d at 1 °C in the dark. Lutein and β-carotene, however, decreased 7.1% and 11.3%, respectively. At 11 °C in the dark, neoxanthin, violaxanthin, lutein, and β-carotene decreased 16.1%, 13.2%, 24.1%, and 23.7% after 10 d, respectively. At 11 °C under light, neoxanthin and lutein had a slight increase while violaxanthin and β-carotene decreased 23.1% and 16.5% after 5 d. Practical Application: Passive modified atmosphere packaging together with refrigeration can extend the shelf life of minimally processed kale, retaining the health-promoting compounds, flavonols and carotenoids. Quercetin, kaempferol, neoxanthin, and violaxanthin are stable and lutein and β-carotene slightly reduced.

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“…Moreover, sanitizers with oxidizing ability are expected to exhibit stronger decolorizing effects than organic acids. In a study by Martín-Diana, Rico, Barry-Ryan, Frías, Henehan, and Barat (2007), the -a * values of fresh-cut lettuce were found to be decreased after treatment with 120 ppm chlorine for 1 min. Bermúdez-Aguirre and Barbosa-Cánovas (2013) found that L * and WI values increased after exposure to 15 ppm ozone, whereas 0.5–1.5% CA did not interfere with the visual quality of the produce.…”

Section: Resultsmentioning

confidence: 96%

Comparison of Generally Recognized as Safe Organic Acids for Disinfecting Fresh-cut Lettuce

Wang

Tao

Liu

et al. 2018

Preprint

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14In this study, we aimed to determine the organic acids (acetic, lactic, citric, malic, 15 propionic, succinic, and tartaric acids; 1% and 0.5%, w/w or v/v) that were most 16 effective for fresh-cut lettuce disinfection based on analysis of quality (i.e., color, 17 electrolyte leakage, and sensory quality) and microbial examination. The results 18 showed that these acids did not negatively affect the color quality (i.e., L * , a * , b * , 19 whiteness index, and sensory color). Additionally, 0.5% lactic acid led to the lowest 20 electrolyte leakage (0.83%), which was not significantly different (p > 0.05) from that 21 of distilled water (0.46%). Lactic acid (1%) did not affect the sensory quality and led 22 to the highest microbial reduction (1.45 log reduction in aerobic plate counts [APCs]; 23 2.31 log reduction in molds and yeasts [M&Y]) and was therefore recommended as 24 the primary choice for lettuce disinfection. Malic acid (0.5%), with a 1.07% 25 electrolyte leakage rate, 0.73 log reduction in APCs, and 1.40 log reduction in M&Y, 26 was better than the other six acids (0.5%) and was recommended as a pH regulator 27 and a potential synergistic agent for oxidizing sanitizers. Acetic acid (1%) negatively 28 affected the sensory quality and led to the highest electrolyte leakage (2.90%). 29Microbial analysis showed that propionic acid (0.5% and 1%) was ineffective for 30 disinfection of lettuce (p > 0.05); thus, acetic and propionic acids were not 31 recommended. Our results provide insights into the choice of sanitizers and formula 32 design in food safety. 33 IMPORTANCE 34Since chlorine is forbidden in several countries, generally recognized as safe 35 organic acids are used in minimal processing industries and in household sanitizers. 36The disinfection efficacy of organic acids has been studied when used alone or with 37 oxidizing sanitizers. However, since different antibacterial mechanisms, contact time, 38 fresh produce, and concentration have been reported, the acids most effective for 39 single fresh produce disinfection, especially that of lettuce, an important salad 40 vegetable, are not known. Moreover, in developing countries, because of 41 imperfections in field management, cold chain transportation, and minimal processing 42 industry development, the demand for low-cost household sanitizers is greater than 43 that for minimally processed fresh produce. In this work, microbial load in lettuce was 44 determined after disinfecting with seven GRAS organic acids. The changes in quality 45 were also determined. These results provide insights into the choice of minimal 46 processing sanitizers and a formula design for household sanitizers. 47 48

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Efficacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuce

Cited by 43 publications

References 33 publications

Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables

Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables

Behavior of Flavonols and Carotenoids of Minimally Processed Kale Leaves during Storage in Passive Modified Atmosphere Packaging

Comparison of Generally Recognized as Safe Organic Acids for Disinfecting Fresh-cut Lettuce

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