Quality of shredded carrots minimally processed by different dipping solutions

Abstract

The whiteness of shredded carrots is generally caused by enzymatic reactions after removal of natural protection during the minimal processing. Moreover, the use of chlorinated solution in sanitizing step of processing, promotes the formation of halogenated by-products, with correlated environmental and health risks in processing areas. This study investigated the effect of different acidic solutions on the quality of shredded carrots during the storage at two refrigerated temperatures (4°C and 7°C), as alternative agents to chlorine in food industry. Carrots dipped in 1.5% citric acid solution did not present colour variation at both storage temperatures. Moreover they showed the lowest microbial charge after processing and during storage at 4°C. Carrots dipped in 0.5% citric acid ? 0.05% ascorbic acid ? 0.05% calcium chloride evidenced lower PAL and POD activities during the storage respect to the other tested samples. Therefore, the dipping of shredded carrots in acidic solutions, as alternative sanitizers to chlorine, contributed to preserve their quality, also controlling the whiteness index of carrots' surface. In particular, the dipping in 1.5% citric acid extended the shelf life of shredded carrots up to 14 days of storage at 4°C.

Effect of Chitosan/Nano-Titanium Dioxide/Thymol and Tween Films on Ready-to-Eat Cantaloupe Fruit Quality

“…Generally, cantaloupes had lower POD activity as compared to the other uncoated samples (day 0) regardless of treatments. This could be due to the low O 2 level developed in the fruit coatings [39]; and the possible reduction of carotene which can be one of the important factors of POD activity [40]. On the other hand, CH/TiO 2 /TT samples had higher POD activity as compared to other samples during storage.…”

Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils

“…Another study indicated that treatment with AsA inhibited the reduction of the sugars content in strawberry fruit during cold storage [ 58 ]. This result could be due to the reduction of PAL activity by AsA treatment resulting in a lower loss of sugars during storage [ 59 ]. Total sugar preservation in samples treated with either PMO or TTO could be explained by the role of EOs in reducing the activity of enzymes that convert starch to sugar in stored crops [ 53 ].…”

Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods

“…Some differences in the safety of using chlorine‐based compounds have been discussed due to their limited effect on microbial control and their possible production of chlorinated organic compounds. The reactions of chlorine with organic matter lead to the formation of carcinogenic and mutagenic byproducts, requiring more rigorous process control (Coroneo et al, 2017; Piscopo et al, 2019). Thus, research on alternative sanitizers to chlorine and other methods for pathogen control has been conducted with the objective of developing effective preservation technologies and ensuring the production of safe foods (Zudaire et al, 2018).…”

“…It is effective at concentrations between 50 and 350 ppm. It is traditionally used for washing vegetables in aqueous solutions such as sodium hypochlorite (NaClO), sodium chlorite (NaClO 2 ), and chlorine dioxide (ClO 2 ) (Feliziani et al, 2016;Piscopo et al, 2019).…”