Microbial Reduction in Kimchi Cabbage Leaves by Washing with Citric Acid and Ethanol

Han, Eung Soo; Yang, Ji Hee

doi:10.13050/foodengprog.2019.23.2.112

Cited by 1 publication

(2 citation statements)

References 15 publications

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“…The pH ranged from 3.69 to 6.01 for the stems and 3.50 to 6.22 for the leaves, with the lowest pH observed in the CB groups due to the acidic nature of citric acid. This is consistent with findings by Choi et al (2021) and Han and Yang (2019), where the lowest pH values were also recorded in groups with added citric acid. 2)…”

Section: Ph and Colorsupporting

confidence: 93%

“…However, vegetables such as pak choi necessitate precise processing methods to minimize nutrient loss and physical deterioration during heat treatment (Arroqui et al, 2001). Previous research has encompassed various aspects of leaf vegetable processing, including the microbial decontamination of cabbage leaves using citric acid and ethanol washing (Han and Yang, 2019), morphological analysis of pak choi under salt stress (Memon et al, 2010), the impact of cooking methods on the mineral content of leaf vegetables (Cha and Oh, 1996), the effects of different pretreatment methods on the hot air drying of vegetables (Yoon et al, 1997), and the vitamin content in vegetables pre-and postblanched state (Kim et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Effect of pretreatment conditions on quality characteristics and antioxidant activity in pak choi (Brassica rapa L. ssp. chinensis)

Choi,

Ahn,

Choi

2023

Korean J. Food Preserv.

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This study evaluated the impact of blanching pak choi stems and leaves in various solutions (distilled water, 2% NaCl, and 2% citric acid) at 100°C on their quality characteristics. The highest stem heating loss was observed in the sodium chloride solution (S-NB) at 15.10% (p<0.001), and the highest leaf heating loss was in L-NB at 11.44% (p<0.001). No significant variation was found in the moisture content of both stems and leaves. Relative to the control, the L value (lightness) of the stem decreased while the b value (yellowness) increased (p<0.05). In the leaves, the a value (redness/greenness) and b value increased in L-CB, whereas they decreased in other groups (p<0.05). S-NB exhibited the highest true retention (TR) of total polyphenol content (TPC) in stems (p<0.01) and the highest TR of total flavonoid content (TFC) as well (p<0.001). For leaves, the highest TR of TPC and TFC was in L-WB (p<0.001). In terms of antioxidant activity, S-NB in stems and L-WB in leaves showed the highest scavenging activity measured by DPPH and ABTS+ assays (p<0.001). Microorganisms were absent in all pretreatment groups but present in the control. The results suggest that blanching pak choi stems in 2% NaCl solution and leaves in water optimally preserves biologically active compounds and nutrients.

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Section: Ph and Colorsupporting

confidence: 93%