Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere

Gómez‐López, Vicente M.; Ragaert, Peter; Ryckeboer, Jaak; Visvalingam, Jeyachchandran; Debevere, Johan; Devlieghere, Frank

doi:10.1016/j.ijfoodmicro.2007.02.016

Cited by 56 publications

(26 citation statements)

References 20 publications

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“…Zhang and Farber (1996) examined the effects of various disinfectants (chlorine, chlorine dioxide, trisodium phosphate, Salmide Ò , organic acids) against L. monocytogenes on fresh-cut vegetables at 4 and 22°C with a 10 min exposure and observed an average reduction of 0.2-1.8 log cfu/g. Although many studies on disinfection efficacy of sodium hypochlorite solution and AcEW on vegetables were reported and reviewed (Al-Haq, Sugiyama, & Isobe, 2005;Hricova, Stephan, & Zweifel, 2008;Huang et al, 2008;Koseki, Yoshida, Isobe, & Itoh, 2001), few researches have been conducted on disinfection efficacy of SlAEW (Koide et al, 2009) and of NEW (Abadias, Usall, Oliveira, Alegre, & Viñas, 2008;Guentzel et al, 2008;Gómez-López et al, 2007) on vegetables and no report has been published yet on the use of LcEW.…”

Section: Resultsmentioning

confidence: 99%

Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach

2010

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Section: Resultsmentioning

confidence: 99%

Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach

2010

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“…Estudos realizados com repolho minimamente processado, com o uso de água oxidante neutra eletrolítica (NEW) e armazenamento sob atmosfera modificada aumentaram o período de vida útil de repolho, de cinco dias (4 ºC) e de três dias (7 ºC) (Gómez-López et al, 2007), respectivamente. O uso de embalagens de filme perfurado, combinado com baixa concentração de O 2 , acarretou menor escurecimento, menor incidência de microorganismos e manutenção do sabor e aparência, durante três dias de armazenamento (Hu et al, 2007).…”

Section: Introductionunclassified

Vida útil pós-colheita do repolho roxo minimamente processado, armazenado em diferentes embalagens

et al. 2012

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Shelf-life of minimally processed cabbage stored in different packagesThe demand for minimally processed foods is due to the need for saving time and facility in food preparation. The aim of this study was to evaluate the behavior of the cabbage cv. Red Dynasty minimally processed and subjected to four types of packaging and cold storing. After minimal processing, 200g of cabbage were stored into four types of packaging: polyethylene terephthalate with cover, polystyrene trays with flexible film coated with 12 µm polyvinyl chloride; film of low density polyethylene of 70 µm and perforated polypropylene. The temperature during the storage period in the cold chamber was 5 ± 2 C. Evaluations were made every four days, totaling twelve days of storage. The parameters evaluated were: weight loss, soluble solids, pH, titratable acidity, vitamin C and anthocyanins. The PP packaging is not recommended due to the cabbage loss of weight. PET and PEBD were the best material of packaging for the storage of minimally processed cabbage, providing lower mass loss for twelve days, but, as soon as four days, its appearance had already become darkened due to oxidation.

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“…For example, EW, which has been reported to increase the respiration rate (RR) of iceberg lettuce (Koseki and Itoh 2002), had no effect (Vandekinderen et al 2009a) or decreased RR (Rico et al 2008) in other studies. Very different results have also been reported for white cabbage after washing with the treatment, where an increase (Koseki and Itoh 2002), no change (Gómez-López et al 2007), or even a decrease in RR (Vandekinderen et al 2009b) have been observed. These controversial results could be due to different conditions applied during washing (e.g., FC concentration, contact time, temperature, and pH) or to the fresh produce (e.g., variety, maturity stage).…”

Section: Impact Of Ew On Fresh Produce Qualitymentioning

confidence: 78%

Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry

Gil

Gómez‐López

Hung

et al. 2015

Food Bioprocess Technol

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Water disinfection is one of the most critical processing steps in fresh-cut vegetable production. Technologies capable for the efficient disinfection of process water and recycled water would allow reducing wastewater and have less impact on the environment. Among the chemical disinfectants, hypochlorite solutions are still the most widely used. Electrochemical disinfection of the wash water has been demonstrated to be effective in eliminating a wide spectrum of pathogens in process water. Both hypochlorite solutions and electrochemically produced chlorine compounds, in particular hypochlorous acid, are effective disinfectants when adequate doses are used. A new electrochemical process using borondoped diamond electrodes can generate additional reactive oxidant species than chlorine and further enhance the disinfecting capacity. However, there are pros and cons on the use of one or other disinfectant agents. In this review, the technological advantages and the limitations of electrolyzed water, particularly regarding the organic matter content, are discussed and compared to the use of hypochlorite.

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Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere

Cited by 56 publications

References 20 publications

Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach

Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach

Vida útil pós-colheita do repolho roxo minimamente processado, armazenado em diferentes embalagens

Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry

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