The effect of hydrogen peroxide, ozonised water and NATURESEAL® AS5 solution on the microbiological parameters of fresh-cut carrot

Abstract

Innovative (ozonised water, hydrogen peroxide) treatment solutions is one of the newest treatment agents used to decrease the count of microorganisms in vegetables. NatureSeal ® AS5 is a commercial solution used for the treatment of vegetables worldwide. The aim of this work was to study the effect of the various treatment solutions -hydrogen peroxide, ozonised water and NatureSeal ® AS5 (in various concentrations and for different treatment time) with the main purpose to ensure the microbiological safety of fresh-cut carrots. Non-treated carrots were used as control sample. The following treatment regimes were investigated: ozonised water treatment time 60; 120; 180±1 s and concentrations 1.0; 2.0; 3.0 mg L -1 ; hydrogen peroxide solutions, treatment time 30±1 s, 60±1 s 90±1 s and concentrations 0.5%; 1.0% 1.5%; NatureSeal ® AS5 water solution 2.5% 5 min ± 1 s were prepared for treatment of shredded carrots. E.coli in fresh carrots was not detected. Mathematical processing of the obtained results revealed that various concentrations of hydrogen peroxide (p=0.019; α=0.05) and treatment times (p=0.049; α=0.05) significantly influenced the TPC colony forming units in carrots. The obtained results prove the treatment agent properties of hydrogen peroxide. The comparison of chosen treatment regimes detected a significant (p=0.003; α=0.05) influence of the ozonised water on the decrease in the count of TPC colony forming units in carrots after treatment. During experiments it was proved that NatureSeal ® AS5 solution could be recommended as treatment agent for the treatment of fresh shredded carrots.

Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review

“…Among these scientific publications, two authors applied ozone after a first washing with tap water in two different conditions: spraying ozonated water for 2 min [ 78 ] or on a bed reactor inside a chamber [ 62 ]. In the other works, ozonated water was prepared in a reservoir by circulating potable tap water or deionized water through an ozone generator using oxygen or air as feed gas [ 79 , 80 ] or by bubbling ozone gas into water [ 72 , 74 , 76 ]. In these cases, the indicated concentrations are those measured by the analyzer at the end of the preparation of the washing water and before the step of the treatment beginning [ 72 , 76 , 79 ].…”

“…Secondly, concerning microbiological quality, all tested liquid ozone treatments achieved a significant reduction in total mesophilic aerobic bacteria [ 64 , 76 , 79 , 80 ], yeasts and molds [ 64 , 79 , 80 ], coliforms [ 64 ], E. coli [ 62 , 64 , 72 ], and Salmonella enteridis [ 64 ].…”

Effect of natural antimicrobial agent (MicroGARD) combined with edible coating (NatureSeal) treatment on fresh‐cut butternut squash

“…For example, NatureSeal products are patented pre-cise blends of GRAS (Generally Recognized as Safe) vitamins and minerals that inhibit browning while maintaining flavor and texture and extending the shelf life of freshcut produce (www.natureseal.com). The products have been reported to preserve the texture, flavor, appearance, crispness, and color of fresh-cut fruits at low but abovefreezing temperatures (Roessle et al 2009;Augspole et al 2017;Alicea et al 2018).…”

Effect of Natureseal® as5 and packaging materials on the microbiological quality of shredded carrots during storage

“…Researcher Abubake (2006) described that application of NatureSeal TM agents is a popular approach for prevention enzymatic browning in fresh-cut vegetables. In her study Augspole et al (2017) showed that NatureSeal ® AS5 water solution has antimicrobial activity, thus it may be possible that it has a essential effect on the microbiological quality of fresh-cut carrots during storage. Therefore, the aim of the research was to investigate microbiological quality changes of shredded carrots treated with NatureSeal ® AS5 during storage in several packaging materials.…”

“…Abubakr (2016) in his study has shown that NatureSeal ® AS1 and NatureSeal ® AS5 products can reduce browning in fresh cut fruit slice. Many authors (Augspole et al, 2017;Saha et al, 2009;Rösßle et al, 2009) in their studies emphasize that the NatureSeal TM is a calcium ascorbate powder used in the food industry. Asrey et al (2008) in their studies described that NatureSeal ® AS5 is the first antioxidant product of its kind, which doesn't have a bad aftertaste or product residue.…”