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Lu X, Yu S, Yu B, Chen L, Wang Y, Huang Y, Lu G, Cheng J, Guan Y, Yin L, Yang M, Pang L. Biochemical mechanism of chlorine dioxide fumigation in inhibiting Ceratocystis fimbriata and black rot in postharvest sweetpotato. Food Chem 2024; 461:140952. [PMID: 39186891 DOI: 10.1016/j.foodchem.2024.140952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Revised: 06/15/2024] [Accepted: 08/20/2024] [Indexed: 08/28/2024]
Abstract
The inhibitory properties and underlying mechanism of chlorine dioxide (ClO2) fumigation on the pathogen Ceratocystis fimbriata (C. fimbriata) and resultant sweetpotato black rot were investigated in vitro and in vivo. Results revealed that the ClO2 fumigation effectively inhibited fungal growth and induced obvious morphological variation of C. fimbriata mycelia. Furthermore, the mycelial membrane suffered damage, as evidenced by a significant increase in malondialdehyde content and the leakage of protein and nucleic acid from mycelia cells, accompanied by a marked decrease in ergosterol content. Additionally, ClO2 fumigation caused spores cell membrane damage, a notable decrease in spore viability, and induced cell apoptosis as indicated by reductions in spore germination rate, two fluorescence staining observations, and flow cytometry analysis. Moreover, the decay diameter of sweetpotato black rot lesions decreased significantly after ClO2 fumigation, and the growth of C. fimbriata was also inhibited. These findings present a novel and effective technology for inhibiting the progression of sweetpotato black rot.
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Affiliation(s)
- Xinghua Lu
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Shixin Yu
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Bo Yu
- Zhejiang Grain Group Co., LTD, Hangzhou 311300, China
| | - Lijuan Chen
- Ecological Forestry Development Center of Jingning County, Lishui 323500, China
| | - Yuwei Wang
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Yiping Huang
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Guoquan Lu
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Jiyu Cheng
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Yuge Guan
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Liqing Yin
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Mingyi Yang
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China.
| | - Linjiang Pang
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China.
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Wang T, Li Y, Luo G, Ren D, Wu X, Xu D. Polylactic acid-based microcapsules for moisture-triggered release of chlorine dioxide and its application in cherry tomatoes preservation. Int J Biol Macromol 2024; 258:128662. [PMID: 38065456 DOI: 10.1016/j.ijbiomac.2023.128662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 11/27/2023] [Accepted: 12/05/2023] [Indexed: 12/21/2023]
Abstract
Polylactic acid (PLA)-based microcapsules, capable of releasing chlorine dioxide (ClO2) upon exposure to moisture, have been developed for fruits and vegetables preservation. The microcapsules were prepared by emulsion solvent evaporation, utilizing PLA as the wall material, and NaClO2 as the core material. After optimization, NaClO2 microcapsules exhibited an encapsulation efficiency of 55.75% and an average particle size of 498.08 μm. Citric acid microcapsules were prepared using the same process, but with citric acid as the core material. When the two kinds of microcapsules were mixed, gaseous ClO2 was released in a highly humid environment. The release rate could be adjusted by temperature and the ratio between the two microcapsules, and the release period could be as long as 17 days at 20 °C. With a certain amount of microcapsules placed in the package of cherry tomatoes, the decay rate and weight loss rate of the fruits were reduced by 63 % and 34 %, respectively, compared to the control group. The microcapsules also helped to maintain the good appearance, hardness, and the content of total soluble solid content and titratable acid content of cherry tomatoes. Therefore, the PLA-based microcapsules have satisfied convenience and effectiveness for application in fruit and vegetables preservation.
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Affiliation(s)
- Tao Wang
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Yuanyuan Li
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Guorong Luo
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Dan Ren
- College of Food Science, Southwest University, Chongqing 400700, China; Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Xiyu Wu
- College of Food Science, Southwest University, Chongqing 400700, China; Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Dan Xu
- College of Food Science, Southwest University, Chongqing 400700, China; Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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Zhang Y, Qiu J, Yang K, Lu Y, Xu Z, Yang H, Xu Y, Wang L, Lin Y, Tong X, He J, Xiao Y, Sun X, Huang R, Yu X, Zhong T. Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation. Compr Rev Food Sci Food Saf 2023; 22:3105-3129. [PMID: 37199492 DOI: 10.1111/1541-4337.13177] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 04/20/2023] [Accepted: 04/26/2023] [Indexed: 05/19/2023]
Abstract
Food preservation is a critical issue in ensuring food safety and quality. Growing concern around industrial pollution of food and demand for environmentally sustainable food has led to increased interest in developing effective and eco-friendly preservation techniques. Gaseous ClO2 has gained attention for its strong oxidizing properties, high efficacy in microorganism inactivation, and potential for preserving the attributes and nutritional quality of fresh food while avoiding the formation of toxic byproducts or unacceptable levels of residues. However, the widespread use of gaseous ClO2 in the food industry is limited by several challenges. These include large-scale generation, high cost and environmental considerations, a lack of understanding of its mechanism of action, and the need for mathematical models to predict inactivation kinetics. This review aims to provide an overview of the up-to-date research and application of gaseous ClO2 . It covers preparation methods, preservation mechanisms, and kinetic models that predict the sterilizing efficacy of gaseous ClO2 under different conditions. The impacts of gaseous ClO2 on the quality attributes of fresh produce and low-moisture foods, such as seeds, sprouts, and spices, are also summarized. Overall, gaseous ClO2 is a promising preservation approach, and future studies are needed to address the challenges in large-scale generation and environmental considerations and to develop standardized protocols and databases for safe and effective use in the food industry.
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Affiliation(s)
- Yujia Zhang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Jiafan Qiu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Kewen Yang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Yuting Lu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Zixian Xu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Huanqi Yang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Yuqing Xu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Letao Wang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Yu Lin
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Xinyang Tong
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Junge He
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Ying Xiao
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Xiuxiu Sun
- USDA, Agricultural Research Service, U.S. Pacific Basin Agricultural Research Center, Hilo, USA
| | - Ran Huang
- Academy for Engineering and Applied Technology, Fudan University, Shanghai, China
| | - Xi Yu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
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Wu G, Zhou C, Yang Z, Yin Q, Guo L, Deng H. Preparation and evaluation of a novel chlorine dioxide preservative based on citric acid grafted carboxymethyl chitosan. Int J Biol Macromol 2023:125024. [PMID: 37244340 DOI: 10.1016/j.ijbiomac.2023.125024] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 03/03/2023] [Accepted: 05/20/2023] [Indexed: 05/29/2023]
Abstract
Instrument-free chlorine dioxide (ClO2) preservative for fruit and vegetable has gained great attention due to its convenience and safety. In this study, a series of carboxymethyl chitosan (CMC) with citric acid (CA) substituents were synthesized, characterized, and further used to prepare a novel ClO2 slow-releasing preservative for longan. UV-Vis and FT-IR spectra revealed that CMC-CA#1-3 were successfully prepared. Further potentiometric titration showed that the mass ratios of CA grafted in CMC-CA#1-3 were 0.18:1, 0.42:1, and 0.42:1, respectively. The composition and concentration of ClO2 slow-releasing preservative were optimized, and the best formulation was as follows: NaClO2:CMC-CA#2:Na2SO4:starch = 3:2:1:1. The maximum ClO2 release time of this preservative reached >240 h at 5-25 °C, and the maximum release rate always occurred at 12-36 h. Longan treated with 0.15-1.2 g ClO2 preservative had significantly (p < 0.05) higher L* and a* values but lower respiration rate and total microbial colony counts than the CK group (0 g ClO2 preservative). After 17 days of storage, longan treated with 0.3 g ClO2 preservative had the highest L* value of 47.47 and lowest respiration rate of 34.42 mg·kg-1·h-1, showing the best pericarp color and pulp quality. This study provided a safe, effective, and simple solution for longan preservation.
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Affiliation(s)
- Guang Wu
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences/Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 571100, China; Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya 572025, China; Key Laboratory of Genetic Resources Evaluation and Utilization of Tropical Fruits and Vegetables (Co-construction by Ministry of Province), Ministry of Agriculture and Rural Affairs, Haikou 571100, China
| | - Chuang Zhou
- Key Laboratory of Hainan Province for Postharvest Physiology and Preservation of Tropical Horticultural Products, South Subtropical Crop Research Institute of China Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China
| | - Ziming Yang
- Key Laboratory of Hainan Province for Postharvest Physiology and Preservation of Tropical Horticultural Products, South Subtropical Crop Research Institute of China Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China
| | - Qingchun Yin
- Hainan Institute for Food Control/Key Laboratory of Tropical Fruits and Vegetables Quality Safety for State Market Regulation, Haikou 570314, China
| | - Li Guo
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences/Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 571100, China
| | - Hao Deng
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences/Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 571100, China; Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya 572025, China; Key Laboratory of Genetic Resources Evaluation and Utilization of Tropical Fruits and Vegetables (Co-construction by Ministry of Province), Ministry of Agriculture and Rural Affairs, Haikou 571100, China.
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Antimicrobial food packaging integrating polysaccharide-based substrates with green antimicrobial agents: A sustainable path. Food Res Int 2022; 155:111096. [DOI: 10.1016/j.foodres.2022.111096] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 02/08/2023]
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Lin X, Chen G, Jin TZ, Li X, Xu Y, Xu B, Wen J, Fu M, Wu J, Yu Y. Surface pasteurization of fresh pomelo juice vesicles by gaseous chlorine dioxide. J Food Saf 2022. [DOI: 10.1111/jfs.12975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xian Lin
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
- Food Science and Technology Program, BNU‐HKBU United International College Zhuhai Guangdong China
| | - Gaohui Chen
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Tony Z. Jin
- U.S. Department of Agriculture Eastern Regional Research Center, Agriculture Research Service Wyndmoor Pennsylvania USA
| | - Xiangyu Li
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Yujuan Xu
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Baojun Xu
- Food Science and Technology Program, BNU‐HKBU United International College Zhuhai Guangdong China
| | - Jing Wen
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Manqin Fu
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Jijun Wu
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Yuanshan Yu
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
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Malka SK, Park MH. Fresh Produce Safety and Quality: Chlorine Dioxide's Role. FRONTIERS IN PLANT SCIENCE 2021; 12:775629. [PMID: 35087550 PMCID: PMC8787301 DOI: 10.3389/fpls.2021.775629] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 12/16/2021] [Indexed: 05/03/2023]
Abstract
Maintaining microbial safety and quality of fresh fruits and vegetables are a global concern. Harmful microbes can contaminate fresh produce at any stage from farm to fork. Microbial contamination can affect the quality and shelf-life of fresh produce, and the consumption of contaminated food can cause foodborne illnesses. Additionally, there has been an increased emphasis on the freshness and appearance of fresh produce by modern consumers. Hence, disinfection methods that not only reduce microbial load but also preserve the quality of fresh produce are required. Chlorine dioxide (ClO2) has emerged as a better alternative to chlorine-based disinfectants. In this review, we discuss the efficacy of gaseous and aqueous ClO2 in inhibiting microbial growth immediately after treatment (short-term effect) versus regulating microbial growth during storage of fresh produce (long-term effect). We further elaborate upon the effects of ClO2 application on retaining or enhancing the quality of fresh produce and discuss the current understanding of the mode of action of ClO2 against microbes affecting fresh produce.
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