Neutral and acidic electrolyzed water as emergent sanitizers for fresh-cut mizuna baby leaves |
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| Authors: | A Tomás-Callejas GB Martínez-Hernández F Artés F Artés-Hernández |
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| Institution: | 1. Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, P. O. Box 164, Espinardo, Murcia E-30100, Spain;2. Cátedra Alimentos para la Salud, Departamento de Tecnología de la Alimentación y Nutrición, Facultad de Ciencias de la Salud, UCAM Universidad Católica San Antonio de Murcia, Spain;3. WaterDiam France SAS, Rue de l''école, Franken, Alsace F-68130, France;1. Key Laboratory of Bio-environmental Engineering, Ministry of Agriculture, China Agricultural University, P.O. Box 67, Beijing 100083, PR China;2. Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA;1. College of Bio Science and Engineering, Hebei University of Science and Technology, No.70 Yuhuadonglu, Shijiazhuang, Hebei 050018, PR China;2. College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing 100083, PR China;1. Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, USA;2. Chick-fil-A Inc., Food and Product Safety, 5200 Buffington Rd, Atlanta, GA 30349, USA;3. College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, PR China;1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;2. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China;3. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China;1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;2. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China;3. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China |
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| Abstract: | The effects of 40, 70 or 100 mg L?1 free chlorine neutral and acidic electrolyzed water (NEW and AEW) during the washing and disinfection step, on quality attribute changes during shelf life of fresh-cut mizuna baby leaves, were studied. Physiological, nutritional, enzymatic, sensory, and microbial changes throughout 11 days at 5 °C were monitored. Results were compared to those reached with a conventional industrial treatment of 100 mg L?1 NaClO at pH 6.5 and with a control washing with deionised water. Both NEW and AEW showed an inhibitory effect on natural microflora growth and retained the main quality attributes. Total chlorophyll content was preserved after shelf life. Initial total phenolic contents ranged between 1868 and 2518 mg CAE kg?1 fw for AEW 40 and AEW 100 treatments respectively and slightly increased throughout shelf life. In contrast, after shelf life the total antioxidant activity recorded on the processing day decreased around 35%. Throughout shelf life EW induced an increase in catalase activity while superoxide dismutase activity decreased. Scanning electron microscopy of the leaves showed that neither NEW nor AEW affected their surface structure. To the best of our knowledge, the effects of NEW and AEW on bioactive quality parameters, as well as on antioxidant enzyme activities for fresh-cut baby leaves are first reported here. EW provides an alternative sanitizing technique to NaClO for maintaining the quality of fresh-cut mizuna baby leaves up to 11 days at 5 °C. |
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