Evaluation of pulsed light treatments on inactivation of Salmonella on blueberries and its impact on shelf-life and quality attributes

Cao, Xinang; Huang, Runze; Chen, Haiqiang

doi:10.1016/j.ijfoodmicro.2017.08.012

Cited by 53 publications

(21 citation statements)

References 35 publications

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“…For both control and PL‐treated samples, >3% and >10% of weight losses were found on day 2 and day 8, respectively. Weight loss is a crucial factor for the shelf life of strawberries, which is mainly caused by moisture evaporation from skin and respiration (Cao et al., ). Comparing with some previous storage studies of strawberries (Shin, Liu, Nock, Holliday, & Watkins, ; Shin, Ryu, Liu, Nock, & Watkins, ; Vicente et al., ), our study showed higher weight loss, which was probably due to the lower RH used.…”

Section: Resultsmentioning

confidence: 99%

“…To determine the total anthocyanin content, total phenolic content and total antioxidant activity, strawberry puree was prepared as described above and used for metabolites extraction (Cao et al., ). The metabolites of puree (2 g) was mixed with acidified methanol solution (10 mL) and separated with centrifugations for 10 min at 4696 × g .…”

Section: Methodsmentioning

confidence: 99%

“…One side of the strawberries was first treated by PL for half of the treatment time (for example, 5 s for the H3 treatment). Then, a 1.5-min ozone removal process as described by Cao et al (2017) was used to ensure operator safety before opening the door. An ozone destruction unit attached to the PL treatment chamber removed the air from the chamber at a flow rate of 1.13 m 3 /min and decomposed the ozone through a catalytic process.…”

Section: Pl Treatmentsmentioning

confidence: 99%

“…All analyses followed the methods developed in our group previously with slight modifications. Details of these methods are described in Cao et al (2017).…”

Section: Influence Of Pl On the Shelf Life Of Strawberriesmentioning

confidence: 99%

“…Pulsed light (PL) is a nonthermal food processing technology that utilizes short‐pulsed and high‐energy light of a broad spectrum (200–1100 nm) (Cao, Huang, & Chen, ; Elmnasser et al., ), PL with a dose <12 J/cm 2 has been approved for treatments of food (21 C.F.R. § 179.41, Code of Federal Regulations, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Food Safety and Quality Parameters for Shelf Life Extension of Pulsed Light Treated Strawberries

Cao

Huang

Chen

2019

Journal of Food Science

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Strawberry is a healthy fruit with numerous health‐benefit compounds. Unfortunately, it is highly perishable and occasionally can be contaminated with foodborne pathogens. The overall goal of this study is to evaluate pulsed light (PL) processing for disinfection of strawberries, extension of shelf life, and preservation of quality attributes and compounds that are beneficial to health. Preliminary screening of PL conditions based on visual appearance of strawberries was conducted, and 3 PL treatments were identified for full evaluation. Salmonella inoculum was artificially deposited onto the skin of strawberries via spot‐inoculation or dip‐inoculation. The 3 PL treatments slightly reduced the level of inoculated Salmonella on strawberries, ranging from approximately 0.4 to 0.8 log reduction. They also slowed down the visible mold development on strawberries by 2 to 4 days compared with the untreated control. Regarding the natural yeasts and molds, the quality attributes (weight loss and firmness), and the bioactive compounds (total anthocyanin, total phenolics, and total antioxidant activity). The 3 PL treatment showed no significant or negligible difference comparing to the control group. Overall, the 3 PL treatments demonstrated potential in extending the shelf life of strawberries. The quality attributes or the bioactive compounds of strawberries showed no significant or minimal change after these PL treatments. Practical Application Pulsed light (PL) processing for strawberry decontamination and shelf life extension was evaluated. Results demonstrated that PL processing could have the potency to improve strawberry shelf life without significantly affecting the quality and bioactive compounds of strawberries.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Pl Treatmentsmentioning

confidence: 99%

“…All analyses followed the methods developed in our group previously with slight modifications. Details of these methods are described in Cao et al (2017).…”

Section: Influence Of Pl On the Shelf Life Of Strawberriesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluation of Food Safety and Quality Parameters for Shelf Life Extension of Pulsed Light Treated Strawberries

Cao

Huang

Chen

2019

Journal of Food Science

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Melatonin treatment reduces qualitative decay and improves antioxidant system in highbush blueberry fruit during cold storage

Magri

Petriccione²

2022

J Sci Food Agric

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BACKGROUND: Blueberry is considered as a 'functional food' because it contains bioactive compounds such as flavonoids, phenolic acids, tannins and anthocyanins. The blueberry is one of the most consumed berries in the world and is highly appreciated by consumers because of its unique taste and sensory properties. Fresh blueberries decay rapidly because of mould and water loss. To preserve the qualitative and nutraceutical traits of fresh highbush blueberries during storage, the efficacy of 1 mM melatonin treatment was investigated at 5 °C for 3 weeks. RESULTS:The results demonstrated that melatonin treatment reduced weight loss and delayed postharvest ripening. Compared to the control, melatonin treatment induced an overproduction of polyphenols, flavonoids, anthocyanins and ascorbic acid, consequently increasing antioxidant activity. The enzymatic antioxidant system was also affected by the treatment. An increase in the activity of catalase, superoxide dismutase and ascorbate peroxidase was observed in treated fruit compared to that in control fruit. Enzymatic browning, controlled by assaying the content of malondialdehyde and hydrogen peroxide, polyphenol oxidase, guaiacol peroxidase and lipoxygenase activities, appeared to slow down under melatonin treatment.CONCLUSION: Melatonin coating is a valid tool for delaying the perishability and qualitative decay of highbush blueberry fruit during cold storage. Furthermore, this treatment increases the production of secondary metabolites such as polyphenols, flavonoids, anthocyanins and ascorbic acid, improving the nutraceutical traits of this fruit during storage. Melatonin treatment can be considered as an environmentally sustainable, non-harmful-to-human-health alternative for the postharvest preservation of highbush blueberry fruit.

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Changes in the quality attributes of pulsed light and thermally pasteurized pomegranate (Punica granatum) juice stored at refrigerated condition (4 °C)

Pravallika,

Shaik,

Chakraborty

2023

Food Measure

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Evaluation of pulsed light treatments on inactivation of Salmonella on blueberries and its impact on shelf-life and quality attributes

Cited by 53 publications

References 35 publications

Evaluation of Food Safety and Quality Parameters for Shelf Life Extension of Pulsed Light Treated Strawberries

Evaluation of Food Safety and Quality Parameters for Shelf Life Extension of Pulsed Light Treated Strawberries

Melatonin treatment reduces qualitative decay and improves antioxidant system in highbush blueberry fruit during cold storage

Changes in the quality attributes of pulsed light and thermally pasteurized pomegranate (Punica granatum) juice stored at refrigerated condition (4 °C)

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