Reduction of Selected Spoilage Bacteria by Trans -2-Hexenal, Lactic Acid and Hydrogen Peroxide on Minimally Processed Cabbage and Carrots

Abstract

This study was carried out to improve the microbiological safety and shelf life of minimally processed cabbage and carrots at 16C. Salad vegetables can be a source of opportunistic pathogens and spoilage bacteria -namely, Aeromonas hydrophila, A. sobria and Pseudomonas syringae. The inhibitory potential of trans-2-hexenal, lactic acid and hydrogen peroxide (H2O2) against the selected bacteria was assessed in vitro and in situ conditions using their respective minimum inhibitory concentration (MIC). Application of trans-2-hexenal and lactic acid caused significant decrease (P < 0.05) in bacterial counts in in situ conditions during 6-day testing. Lactic acid and trans-2-hexenal showed the highest inhibitory potential for concentrations 3/4 MIC and 2 MIC, respectively, depending on the tested bacteria and substrate. H2O2 showed the lowest inhibitory potential regardless of the testing conditions. PRACTICAL APPLICATIONSMinimally processed fruit and vegetables can be infected with certain pathogens if proper procedures like washing, cutting and packaging are not performed with highest standards. The present work was carried out with an aim to ensure the microbiological safety and quality of minimally processed carrots and cabbage by reducing the number of pathogens and phytopathogens like A. hydrophila, A. sobria and P. syringae using trans-2-hexenal, H2O2 and lactic acid as a washing treatment before packaging. The optimized washing solutions were found to produce a satisfactory effect on the reduction of the aforementioned bacteria ensuring the microbiological quality of minimally processed cabbage and carrots for human consumption.

Green Leaf Volatile Trans-2-Hexenal Inhibits the Growth of Fusarium graminearum by Inducing Membrane Damage, ROS Accumulation, and Cell Dysfunction

“…graminearum in YEPD liquid medium. Similarly, T2H reduced the bacterial numbers of Pseudomonas syringae, Aeromonas sobria, and Aeromonas hydrophila in tryptic glucose yeast (TGY) broth and Penicillium expansum growth in apple juice broth. , Experimental data on contact angle and surface tension highlighted that good lipophilicity is the basis for the tight binding of T2H to the F. graminearum mycelia.…”

“…Similarly, T2H reduced the bacterial numbers of Pseudomonas syringae, Aeromonas sobria, and Aeromonas hydrophila in tryptic glucose yeast (TGY) broth and Penicillium expansum growth in apple juice broth. 50,55 Experimental data on contact angle and surface tension highlighted that good lipophilicity is the basis for the tight binding of T2H to the F. graminearum mycelia. Membrane damage is recognized as one of the most common mechanisms of plant VOCs, mainly including the disruption of membrane integrity, permeability, fluidity, and composition.…”

Selective Antagonism of Lactiplantibacillus plantarum and Pediococcus acidilactici against Vibrio and Aeromonas in the Bacterial Community of Artemia nauplii

“…Therefore, these metabolites might be attributed to the antagonistic activity of P. acidilactici against Vibrio in vitro and the synergistic effects in vivo . Furthermore, lactic acid had a significant effect on controlling the proliferation of Aeromonas species ( 82 , 83 ). A. hydrophila was equipped with metabolic pathways for utilizing myo -inositol, which was essential for the virulence of A. hydrophila ( 84 ).…”