Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed lettuce

Rico, Daniel; Martín-Diana, Ana Belén; Barry‐Ryan, Catherine; Frias, Jesus Maria; Henehan, Gary; Baviera, José Manuel Barat

doi:10.1016/j.ifset.2007.05.002

Cited by 59 publications

(27 citation statements)

References 36 publications

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“…After equilibrium the inlet and outlet valves were closed and the jars were placed in the temperature control room with the desired test temperatures (20, 16, 12, 8, 4 and 0°C). The gas composition (O 2 , CO 2 ) was monitored over time with CO 2 /O 2 gas analyzer (PBI Dansensor, Checkmate 9900) (Thiele et al, 2006;Rico et al, 2008). Gas readings were taken at constant intervals with the help of a needle connected to the gas analyser, through a septum placed on the lid center of the jar.…”

Section: Respiration Rate Measurementmentioning

confidence: 99%

Mathematical modeling of the influence of temperature and gas composition on the respiration rate of shredded carrots

Iqbal

Rodrigues

Mahajan

et al. 2009

Journal of Food Engineering

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Section: Respiration Rate Measurementmentioning

confidence: 99%

Mathematical modeling of the influence of temperature and gas composition on the respiration rate of shredded carrots

Iqbal

Rodrigues

Mahajan

et al. 2009

Journal of Food Engineering

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“…Because salad is characterized by a pH of circa 6.5, its washing should be performed at such a value to maintain product quality (Rico et al . ; Tomás‐Callejas et al . ).…”

Section: Resultsmentioning

confidence: 99%

Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing

Ignat

Manzocco

Maifreni

et al. 2015

Journal of Food Processing and Preservation

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The possibility of washing fresh-cut vegetables with neutral (NEW) and acidic (AEW) electrolyzed water instead of highly chlorinated solution was investigated. The decontamination efficacy was tested in vitro against Pseudomonas fluorescens, which is a typical inhabitant of leafy vegetables. The antibacterial efficacy of NEW and AEW was highly dependent on pH solution. NEW and AEW that were adjusted to a pH analogous to that of salad (6.5) completely inactivate P.fluorescens at 30mg/L free chlorine concentration. The same result was achieved by sodium hypochlorite aqueous solution at a much higher free chlorine concentration (150mg/L). NEW and AEW at 30mg/L free chlorine concentration also reduced total mesophilic count, Pseudomonas spp. and total coliforms of salad by circa 1 log cycle. Microbial loads of wastewater deriving from salad washing resulted below the detection limit. © 2015 Wiley Periodicals, Inc

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“…A similar observation was made in Lin et al (2012) and Ruey-Fang et al (2014), who noticed a direct relationship between UV and ORP. Also, Rico et al (2008) reported a direct relationship between ORP and the bactericidal effect of an oxidant process. According to Lucas et al (2009), the reaction described by Eq.…”

Section: Discussionmentioning

confidence: 99%

Treatment of seawater for rotifer culture uses applying adsorption and advanced oxidation processes

Poblete-Chávez

Cortés-Pizarro

Rojas-Araya

2016

lajar

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ABSTRACT. The use of live feed is common in aquaculture processes due to its nutritional advantages, and rotifers comprise one of the most used feeds in finfish aquaculture. However, bacteria present in water used for rotifer culture are a significant source of infection and consequently diseases could cause mortality in fishes. Advanced oxidation process (AOPs) are methods that may be useful to eliminate bacterial infections present in aquaculture wastewater and may allow the reuse of this water. Therefore, the prospect of using different advanced oxidation processes to inactivate Vibrio spp. and total bacteria cultures (TCB) present in this kind of water was evaluated. In particular, UVc/O3/H2O2, UVc/H2O2 and O3/H2O2 and the adsorption process were applied to seawater coming from a fish farming tank. The results obtained were highly promising because it was possible to inactivate 100% of bacteria present in the seawater when UVc/ozone/hydrogen peroxide and UVc/hydrogen peroxide were applied, needing around 20 and 80 min for Vibrio spp. and total culturable bacteria inactivation, respectively. These results are justified due to the strong action between H2O2 in the presence of UVc, which may produce a large amount of hydroxyl radicals. Nevertheless, when ozone/hydrogen peroxide was applied, total inactivation of bacteria did not occur. Also, an interesting relationship between bacteria inactivation and oxide reduction potential of seawater was observed during the process. Rotifers put in water after the treatment did not suffer behavior changes (swimming) and no mortalities were observed. Keywords: rotifers, bacteria, UV irradiation, ozone, hydrogen peroxide, aquaculture.Tratamiento de agua de mar para el cultivo de rotíferos mediante procesos de adsorción y oxidación avanzados RESUMEN. El uso de organismos vivos como alimento es común en la acuicultura, debido a sus ventajas nutricionales. Los rotíferos constituyen uno de los alimentos principales en el cultivo de peces. Sin embargo, las bacterias presentes en aguas utilizadas en el cultivo de rotíferos son una fuente importante de infección y pueden causar enfermedades y mortalidad en peces. Los procesos de oxidación avanzados son métodos útiles para eliminar bacterias presentes en aguas residuales de la acuicultura, permitiendo su reutilización. Se evaluó la inactivación de Vibrio spp. y bacterias cultivables totales presentes en aguas residuales de la acuicultura a través procesos de oxidación avanzados. Particularmente, se estudió la aplicación de UVc/O3/H2O2, UVc/H2O2 y O3/H2O2 junto a procesos de adsorción aplicados a agua proveniente de un estanque de cultivo de peces. Los resultados obtenidos son muy prometedores debido a que fue posible inactivar el 100% de bacterias presentes cuando se utilizó UVc/O3/H2O2 y UVc/H2O2, requiriendo 20 y 80 min para la inactivación de Vibrio spp. y bacte- __________________ Corresponding editor: Ricardo Prego 780Latin American Journal of Aquatic Research rias cultivables totales, respectivamente. Estos resultados se expl...

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Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed lettuce

Cited by 59 publications

References 36 publications

Mathematical modeling of the influence of temperature and gas composition on the respiration rate of shredded carrots

Mathematical modeling of the influence of temperature and gas composition on the respiration rate of shredded carrots

Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing

Treatment of seawater for rotifer culture uses applying adsorption and advanced oxidation processes

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