Different electrolytic treatments for food sanitation and conservation simulating a wash process at the packinghouse.

Autor: Mendes CR; Department of General and Applied Biology, Sao Paulo State University (UNESP), Avenida 24-A 1515, Rio Claro, SP 13506-900 Brazil., Dilarri G; Department of Fisheries Engineering and Biological Sciences, Santa Catarina State University (UDESC), Rua Coronel Fernandes Martins 270, Laguna, SC 88790-000 Brazil., Montagnolli RN; Department of Natural Sciences, Mathematics and Education, Federal University of Sao Carlos (UFSCar), SP-330 Km 174, Araras, SP Brazil., Bidoia ED; Department of General and Applied Biology, Sao Paulo State University (UNESP), Avenida 24-A 1515, Rio Claro, SP 13506-900 Brazil.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2024 May; Vol. 61 (5), pp. 879-887. Date of Electronic Publication: 2023 Nov 02.
DOI: 10.1007/s13197-023-05882-1
Abstrakt: Microorganisms are predominantly responsible for food deterioration, necessitating the sanitization and removal of these entities from food surfaces. The packinghouse employs free chlorine in the sanitization process; however, free chlorine's propensity to react with organic matter, forming potentially toxic compounds, has led to its restriction or outright prohibition in several European countries. Therefore, this study aims to assess various washing methods, emulating packinghouse conditions, utilizing diverse forms of electrolyzed water to impede microbial proliferation and significantly enhance the food's shelf life. The subject of investigation was cherry tomatoes. The findings revealed that electrolyzed water containing NaCl exhibited superior efficacy compared to electrolysis with Na 2 SO 4 . Both forms of electrolyzed water demonstrated noteworthy effectiveness in inhibiting microorganisms, resulting in a reduction of 2.0 Log CFU mL -1 for bacteria and 1.5 Log CFU mL -1 for fungi. The electrolyzed water also exhibited a comparable capability to free chlorine in removing fecal coliforms from the tomato surfaces. Notably, both electrolyzed water treatments extended the shelf life of cherry tomatoes by at least three days, accompanied by minimal or negligible residues of free chlorine. Consequently, the electrolyzed water formulations proposed in this study present themselves as promising alternatives to traditional packinghouse sanitizers.
Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05882-1.
Competing Interests: Conflict of interestThe authors declare that they have no conflict of interest.
(© Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
Databáze: MEDLINE
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