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Veiga GCD, Mafaldo ÍM, Barão CE, Baú TR, Magnani M, Pimentel TC. Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects. Compr Rev Food Sci Food Saf 2024; 23:e13345. [PMID: 38638070 DOI: 10.1111/1541-4337.13345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Revised: 03/16/2024] [Accepted: 03/25/2024] [Indexed: 04/20/2024]
Abstract
Supercritical carbon dioxide (SC-CO2) has emerged as a nonthermal technology to guarantee food safety. This review addresses the potential of SC-CO2 technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food products' quality parameters and bioactive compounds. Furthermore, the main advantages and gaps are denoted. SC-CO2 technology application causes adequate microbial reductions (>5 log cfu/mL) of spoilage and pathogenic microorganisms, enzyme inactivation, and improvements in the storage stability in fruit and vegetable products (mainly fruit juices), meat products, and dairy derivatives. SC-CO2-treated products maintain the physicochemical, technological, and sensory properties, bioactive compound concentrations, and biological activity (antioxidant and angiotensin-converting enzyme-inhibitory activities) similar to the untreated products. The optimization of processing parameters (temperature, pressure, CO2 volume, and processing times) is mandatory for achieving the desired results. Further studies should consider the expansion to different food matrices, shelf-life evaluation, bioaccessibility of bioactive compounds, and in vitro and in vivo studies to prove the benefits of using SC-CO2 technology. Moreover, the impact on sensory characteristics and, mainly, the consumer perception of SC-CO2-treated foods need to be elucidated. We highlight the opportunity for studies in postbiotic production. In conclusion, SC-CO2 technology may be used for microbial inactivation to ensure food safety without losing the quality parameters.
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Affiliation(s)
- Géssica Cristina da Veiga
- Department of Food Science and Technology, Post-Graduation Program in Food Science, State University of Londrina, Londrina, Brazil
| | - Ísis Meireles Mafaldo
- Department of Food Engineering, Laboratory of Microbial Process in Foods, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Tahis Regina Baú
- Food Technology Coordination, Federal Institute of Santa Catarina, São Miguel do Oeste, Santa Catarina, Brazil
| | - Marciane Magnani
- Department of Food Engineering, Laboratory of Microbial Process in Foods, Federal University of Paraíba, João Pessoa, Brazil
| | - Tatiana Colombo Pimentel
- Department of Food Science and Technology, Post-Graduation Program in Food Science, State University of Londrina, Londrina, Brazil
- Federal Institute of Paraná (IFPR), Campus Paranavaí, Paranavaí, Paraná, Brazil
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2
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Zhang H, Xi J, Liu Z, Chen M, Lu Z, Xue H, Bi Y. Isolation and Identification of Pathogens Causing Blue Mold of Lanzhou Lily during Postharvest Storage and Control of Disease and Mycotoxin Accumulation by Ozone Treatment. J Fungi (Basel) 2023; 9:1091. [PMID: 37998896 PMCID: PMC10672371 DOI: 10.3390/jof9111091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 10/29/2023] [Accepted: 11/05/2023] [Indexed: 11/25/2023] Open
Abstract
Blue mold (penicilliosis) is a common disease of Lanzhou lily (Lilium davidii var. willmottiae) during postharvest storage, which not only seriously affects the appearance and reduces the quality of lily bulbs, but also leads to the accumulation of mycotoxins in rotten lily tissues, seriously endangering human health. Therefore, it is of great significance to clarify the main isolates causing postharvest blue mold of fresh Lanzhou lily and put forward effective measures to control the disease caused by these pathogens. In this study, pathogens were isolated and purified from the naturally diseased blue-mold tissue of Lanzhou lily, and then morphological and molecular biology techniques were applied to identify the isolates, verify the pathogenicity, determine the disease index and disease incidence, and finally, to analyze the control effect of ozone treatment on the blue mold of lily scale and mycotoxin accumulation. The results indicated that the main isolates causing postharvest blue mold of lily were Talaromyces adpressus, Penicillium gladioli, T. calidominioluteus, and P. polonicum. The pathogenicity test showed that P. gladioli and P. polonicum had a higher disease index than T. calidominioluteus and T. adpressus. Ozone treatment significantly reduced the incidence of disease caused by P. gladioli and P. polonicum, and effectively controlled the accumulation of patulin. This study characterized the main pathogens causing blue mold of postharvest Lanzhou lily during storage, and confirmed ozone application has a significant inhibitory effect on blue mold development and patulin accumulation in Lanzhou lily, which could be helpful in commercially controlling blue mold of postharvest Lanzhou lily during storage.
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Affiliation(s)
- Hui Zhang
- College of Science, Gansu Agricultural University, Lanzhou 730070, China; (H.Z.)
| | - Jihui Xi
- College of Science, Gansu Agricultural University, Lanzhou 730070, China; (H.Z.)
| | - Zhiguang Liu
- College of Science, Gansu Agricultural University, Lanzhou 730070, China; (H.Z.)
| | - Minxuan Chen
- College of Science, Gansu Agricultural University, Lanzhou 730070, China; (H.Z.)
| | - Zhenhang Lu
- College of Science, Gansu Agricultural University, Lanzhou 730070, China; (H.Z.)
| | - Huali Xue
- College of Science, Gansu Agricultural University, Lanzhou 730070, China; (H.Z.)
| | - Yang Bi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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3
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Caponio G, Vendemia M, Mallardi D, Marsico AD, Alba V, Gentilesco G, Forte G, Velasco R, Coletta A. Pesticide Residues and Berry Microbiome after Ozonated Water Washing in Table Grape Storage. Foods 2023; 12:3144. [PMID: 37685075 PMCID: PMC10486638 DOI: 10.3390/foods12173144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/04/2023] [Accepted: 08/14/2023] [Indexed: 09/10/2023] Open
Abstract
Nowadays, different systems for reducing pesticides in table grapes are being tested at different production stages either in the field or in postharvest. The present study tested ozonated water treatments at the beginning of the cold storage of the Princess® seedless table grape variety to reduce the residue contents of some pesticides and to evaluate their effect on gray mold and the berry microbiome. An ozone generator capable of producing an ozone concentration ranging from 18 to 65 Nm3 was utilized for obtaining three ozone concentration levels in water: 3, 5 and 10 mg/L. Ozonated water was placed in a 70 L plastic box where 500 g grape samples closed in perforated plastic clamshell containers were immersed utilizing two washing times (5 and 10 min). Overall, six ozonated water treatments were tested. After the ozonated water treatments, all samples were stored for 30 days at 2 °C and 95% relative humidity to simulate commercial practices. The pesticide residue contents were determined before the ozonated water treatments (T0) and 30 days after the cold storage (T1). The treatments with ozonated water washing reduced the pesticide residues up to 100%, while the SO2 control treatment reduced the pesticide residues ranging from 20.7 to 60.7%. Using 3 mg/L ozonated water to wash grapes for 5 min represented the optimal degradation conditions for all of the analyzed pesticides, except for fludioxonil, which degraded better with a washing time of 10 min. The ozone treatments did not significantly reduce the gray mold and the fungal and bacterial microbiome, while a relevant reduction was observed in the yeast population.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Antonio Coletta
- CREA, Council for Agricultural Research and Economics, Research Center for Viticulture and Enology, 70010 Turi, Italy; (G.C.); (M.V.); (D.M.); (A.D.M.); (V.A.); (G.G.); (G.F.); (R.V.)
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4
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Chhem-Kieth S, Holm Rasmussen L, Rosenfjeld M, Larsen Andersen M. Effects of vegetables and fruit with varying physical damage, fungal infection, and soil contamination on stability of aqueous ozone. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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5
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Wang S, Li C, Wang J, Wu Z, Bai B, Tian J, Wu Z. Degradation of malathion and carbosulfan by ozone water and analysis of their by-products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7072-7078. [PMID: 35690892 DOI: 10.1002/jsfa.12068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 03/14/2022] [Accepted: 06/11/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Treatment by ozone water is an emerging technology for the degradation of pesticide residues in vegetables. The ozone dissolved in water generates hydroxyl radicals (· OH), which are highly effective in decomposing organic substances, such as malathion and carbosulfan. RESULTS We found that washing pak choi with 2.0 mg L-1 ozone water for 30 min resulted in 58.3% and 38.2% degradation of the malathion and carbosulfan contents respectively, and the degradation rates of these pure pesticides were 83.0% and 66.3% respectively. In addition, the 'first + first'-order reaction kinetic model was found to predict the trend in the pesticide content during ozone water treatment. Based on investigations by gas chromatography-mass spectrometry combined with the structures of the pesticides, the by-products generated were identified. More specifically, the ozonation-based degradation of carbosulfan generated carbofuran and benzofuranol, whereas malathion produced succinic acid and phosphoric acid. Although some new harmful compounds were formed during degradation of the parent pesticides, these were only present in trace quantities and were transient intermediates that eventually disappeared during the reaction. CONCLUSION Our results, therefore, indicate that ozone water treatment technology for pesticide residue degradation is worthy of popularization and application. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Shan Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Chen Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Jiayi Wang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
| | - Zhaohui Wu
- lnstitute of Food Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China
| | - Bing Bai
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Zhaoxia Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
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Kumari SVG, Pakshirajan K, Pugazhenthi G. Recent advances and future prospects of cellulose, starch, chitosan, polylactic acid and polyhydroxyalkanoates for sustainable food packaging applications. Int J Biol Macromol 2022; 221:163-182. [PMID: 36067847 DOI: 10.1016/j.ijbiomac.2022.08.203] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 08/21/2022] [Accepted: 08/31/2022] [Indexed: 12/26/2022]
Abstract
Cellulose, starch, chitosan, polylactic acid, and polyhydroxyalkanoates are seen as promising alternatives to conventional plastics in food packaging. However, the application of these biopolymers in the food packaging industry on a commercial scale is limited due to their poor performance and processing characteristics and high production cost. This review aims to provide an insight into the recent advances in research that address these limitations. Loading of nanofillers into polymer matrix could improve thermal, mechanical, and barrier properties of biopolymers. Blending of biopolymers also offers the possibility of acquiring newer materials with desired characteristics. However, nanofillers tend to agglomerate when loaded above an optimum level in the polymer matrix. This article throws light on different methods adopted by researchers to achieve uniform dispersion of nanofillers in bionanocomposites. Furthermore, different processing methods available for converting biopolymers into different packaging forms are discussed. In addition, the potential utilization of agricultural, brewery, and industrial wastes as feedstock for the production of biopolymers, and integrated biorefinery concept that not only keep the total production cost of biopolymers low but are also environment-friendly, are discussed. Finally, future research prospects in this field and the possible contribution of biopolymers to sustainable development are presented. This review will certainly be helpful to researchers working on sustainable food packaging, and companies exploring pilot projects to scale up biopolymer production for industrial applications.
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Affiliation(s)
- Satti Venu Gopala Kumari
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India
| | - Kannan Pakshirajan
- Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India
| | - G Pugazhenthi
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India; Centre for Sustainable Polymers, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India.
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7
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Ezati P, Rhim JW, Molaei R, Rezaei Z. Carbon quantum dots-based antifungal coating film for active packaging application of avocado. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100878] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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8
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Siddique Z, Malik AU. Fruits and vegetables are the major source of food safety issues need to overcome at household level (traditional vs. green technologies): A comparative review. J Food Saf 2022. [DOI: 10.1111/jfs.13003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zarghona Siddique
- Postharvest Research and Training Centre, Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan
| | - Aman Ullah Malik
- Postharvest Research and Training Centre, Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan
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9
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Zhang H, Wang M, Xiao J. Stability of polyphenols in food processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:1-45. [PMID: 36064291 DOI: 10.1016/bs.afnr.2022.04.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
In recent years, polyphenols have attracted considerable attention due to their diverse potential health-beneficial effects on humans. Polyphenols are widely distributed in natural plants, and therefore play an important role in human food. Thermal processing, irradiation, fermentation, high pressure, microwave, and drying are several popular food processing methods. However, polyphenols are instable in food processing, which easily degrade and react with other components because of their polyhydroxy characteristic. Traditional and advanced technologies have been used to characterize the stability of polyphenols. The main influence factors of stability of polyphenols such as pH, temperature, light, oxygen, enzymes, metal ions, as well as macromolecules, are summarized. Besides, thermal processing greatly promoted the degradation of polyphenols. Thermal degradation mechanisms and products of some polyphenols, such as quercetin and rutin, have been intensively demonstrated. Nevertheless, the structural changes of polyphenols caused by food processing, may lead to different bioactivities from the obtained results based on unprocessed polyphenols. Therefore, to maximize the beneficial effects of polyphenols ingested by human from processed food, the stability of polyphenols in food processing must be thoroughly investigated to assess their real bioactivities. In addition, some available technologies for improving the stability of polyphenols in food processing have been proposed.
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Affiliation(s)
- Haolin Zhang
- Institute of Chinese Medical Sciences, University of Macau, Macao, China
| | - Minglong Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Jianbo Xiao
- Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Ourense, Spain.
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10
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Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables. Lebensm Wiss Technol 2022; 165:113714. [PMID: 35783661 PMCID: PMC9239846 DOI: 10.1016/j.lwt.2022.113714] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 06/17/2022] [Accepted: 06/24/2022] [Indexed: 12/22/2022]
Abstract
Pandemic COVID-19 warned the importance of preparing the immune system to prevent diseases. Therefore, consuming fresh fruits and vegetables is essential for a healthy and balanced diet due to their diverse compositions of vitamins, minerals, fiber, and bioactive compounds. However, these fresh products grew close to manure and irrigation water and are harvested with equipment or by hand, representing a high risk of microbial, physical, and chemical contamination. The handling of fruits and vegetables exposed them to various wet surfaces of equipment and utensils, an ideal environment for biofilm formation and a potential risk for microbial contamination and foodborne illnesses. In this sense, this review presents an overview of the main problems associated with microbial contamination and the several chemicals, physical, and biological disinfection methods concerning their ability to avoid food contamination. This work has discussed using chemical products such as chlorine compounds, peroxyacetic acid, and quaternary ammonium compounds. Moreover, newer techniques including ozone, electrolyzed water, ultraviolet light, ultrasound, high hydrostatic pressure, cold plasma technology, and microbial surfactants have also been illustrated here. Finally, future trends in disinfection with a sustainable approach such as combined methods were also described. Therefore, the fruit and vegetable industries can be informed about their main microbial risks to establish optimal and efficient procedures to ensure food safety.
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11
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Mostashari P, Gavahian M, Jafarzadeh S, Guo JH, Hadidi M, Pandiselvam R, Huseyn E, Mousavi Khaneghah A. Ozone in wineries and wine processing: A review of the benefits, application, and perspectives. Compr Rev Food Sci Food Saf 2022; 21:3129-3152. [PMID: 35674465 DOI: 10.1111/1541-4337.12971] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 03/30/2022] [Accepted: 04/07/2022] [Indexed: 12/13/2022]
Abstract
Ozone (O3 ) is an emerging eco-friendly technology that has been widely used in the beverage industry due to its broad spectrum of usages, such as fermentation, microbial inactivation, Clean-in-Place (CIP) systems, and postharvest treatment. Wine is among the most financially profitable sectors of the beverage industry. Ozone technology as an alternative approach to conventional methods to inhibit microbes in wine processing and wineries has attracted researchers' attention as this emerging technology will probably play important roles in wineries in the future. This review discusses the prospective applications of ozone in winemaking and wineries and elaborates on ozone's antimicrobial effects on the control of the broad spectrum of microorganisms during wine processing. Also, this paper provides discussions on its effects of O3 on wine quality and the benefits this emerging technology can bring to wineries. Ozone treatments can improve yeast fermentation by impacting the yeast ecology of postharvested wine grapes, mainly by affecting apiculate yeasts and adjusting the population of undesirable yeasts, such as Brettanomyces spp., during the fermentation process. Furthermore, ozone treatment may enhance wine's anthocyanin concentration, physicochemical properties, color, pH, oxidative stability, and concentration of pleasant volatile compounds and esters. This article presents important information to have a better understanding of the impact of ozone treatment on different stages of wine preparation.
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Affiliation(s)
- Parisa Mostashari
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science & Technology, 1, Shuefu Road, Neipu, Pingtung, 91201, Taiwan
| | - Shima Jafarzadeh
- School of Engineering, Edith Cowan University, Joondalup, Washington, Australia
| | - Jia-Hsin Guo
- Department of Food Science, National Pingtung University of Science & Technology, 1, Shuefu Road, Neipu, Pingtung, 91201, Taiwan
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - R Pandiselvam
- Physiology, Biochemistry, and Post-harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, India
| | - Elcin Huseyn
- Research Laboratory of Intelligent Control and Decision-Making Systems in Industry and Economics, Azerbaijan State Oil and Industry University, Baku, Azerbaijan
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil.,Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Rakowiecka 36, Warsaw, 02-532, Poland
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12
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Roy S, Priyadarshi R, Ezati P, Rhim JW. Curcumin and its uses in active and smart food packaging applications - a comprehensive review. Food Chem 2021; 375:131885. [PMID: 34953241 DOI: 10.1016/j.foodchem.2021.131885] [Citation(s) in RCA: 78] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 12/14/2021] [Accepted: 12/14/2021] [Indexed: 01/12/2023]
Abstract
Active and intelligent food packaging is an innovative technology to prevent food contamination and ensure food quality and safety. Active packaging protects the food from microbial contamination, while smart or intelligent packaging enables monitoring the freshness of the food or quality change in real-time. Curcumin, one of the most well-known natural colorants, has received a lot of attention for its excellent functional properties and ability to change color with changes in pH. Curcumin, the golden component of turmeric, a spice widely used in food since ancient times, is a cost-effective and abundant biomaterial with various biological properties such as antioxidant, antibacterial, antiviral, antitumor, and anti-inflammatory. Recently, active packaging or intelligent packaging systems have been actively developed using the functional properties of curcumin. In this review, we briefly reviewed curcumin's basic biological functions and discussed comprehensive and recent progress in using curcumin in various polymer-based active and smart food packaging applications.
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Affiliation(s)
- Swarup Roy
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, South Korea
| | - Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, South Korea
| | - Parya Ezati
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, South Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, South Korea.
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13
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Modesti M, Macaluso M, Taglieri I, Bellincontro A, Sanmartin C. Ozone and Bioactive Compounds in Grapes and Wine. Foods 2021; 10:2934. [PMID: 34945485 PMCID: PMC8701297 DOI: 10.3390/foods10122934] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/20/2021] [Accepted: 11/24/2021] [Indexed: 12/11/2022] Open
Abstract
Ozone is widely used in the agri-food and food processing industries mainly as a sanitizing agent. However, it has recently become clear that ozone exposition leads to another important benefit: in living tissues, the induced-oxidative stress triggers the antioxidant response, and, therefore, it enhances the production of antioxidant and stress-related secondary metabolites. As such, ozone can be considered an abiotic elicitor. The goal of the present review was to critically summarize knowledge about the possibility of improving bioactive compounds and, consequently, the health-related properties of grapes and wine, by using ozone. The greatest interest has been given not only to the pre- and post-harvest treatment of table and wine grapes, but also to the explanation of the mechanisms involved in the ozone-related response and the main secondary metabolites biosynthetic pathways. From the literature available, it is clear that the effect of ozone treatment on health-related properties and secondary metabolites accumulation depends on many factors, such as the cultivar, but also the form (water or gaseous), doses, and application method of ozone. Most of the published papers report an increase in antioxidant compounds (e.g., polyphenols) and stress-related volatiles, confirming the hypothesis that ozone could be used to improve berry and wine compositional and sensory quality.
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Affiliation(s)
- Margherita Modesti
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy;
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (C.S.)
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (C.S.)
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy;
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (C.S.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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14
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Sheng L, Shen X, Su Y, Xue Y, Gao H, Mendoza M, Green T, Hanrahan I, Zhu MJ. Effects of 1-methylcyclopropene and gaseous ozone on Listeria innocua survival and fruit quality of Granny Smith apples during long-term commercial cold storage. Food Microbiol 2021; 102:103922. [PMID: 34809948 DOI: 10.1016/j.fm.2021.103922] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 10/10/2021] [Accepted: 10/11/2021] [Indexed: 11/25/2022]
Abstract
This study evaluated the impact of 1-methylcyclopropene (1-MCP), an ethylene synthesis inhibitor, followed by long-term commercial cold storage with low-dose gaseous ozone on the microbiological safety and quality of fresh apples. Granny Smith apples were inoculated with or without Listeria innocua, treated with or without 1.0 mg/L 1-MCP for 24 h, then subjected to commercial cold storage conditions including refrigerated air (RA, 0.6 °C, control), controlled atmosphere (CA, 2% O2, 1% CO2, 0.6 °C), and CA with 51-87 μg/L ozone gas for up to 36 weeks. RA storage reduced L. innocua on apples by up to 3.6 log10 CFU/apple. CA had no advantage over RA in controlling Listeria. Continuous ozone gas application resulted in an additional ∼2.0 log10 CFU/apple reduction of L. innocua (total reduction up to 5.7 log10 CFU/apple) and suppressed native bacteria and fungi. Treatment with 1-MCP had a minor impact on survival of L. innocua or background microbiota on apples, while it significantly delayed fruit ripening and reduced the incidence of superficial scald and internal browning. In summary, 1-MCP treatment followed by CA storage with low-dose continuous ozone gas can effectively control Listeria on fresh apples and delay fruit ripening.
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Affiliation(s)
- Lina Sheng
- School of Food Science, Washington State University, Pullman, WA, 99164, USA
| | - Xiaoye Shen
- School of Food Science, Washington State University, Pullman, WA, 99164, USA
| | - Yuan Su
- School of Food Science, Washington State University, Pullman, WA, 99164, USA
| | - Yansong Xue
- School of Food Science, Washington State University, Pullman, WA, 99164, USA
| | - Hui Gao
- School of Food Science, Washington State University, Pullman, WA, 99164, USA
| | - Manoella Mendoza
- Washington Tree Fruit Research Commission, Wenatchee, WA, 98801, USA
| | - Tonia Green
- School of Food Science, Washington State University, Pullman, WA, 99164, USA
| | - Ines Hanrahan
- Washington Tree Fruit Research Commission, Wenatchee, WA, 98801, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA, 99164, USA.
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15
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Saeed M, Azam M, Saeed F, Arshad U, Afzaal M, Bader Ul Ain H, Ashraf J, Nasir Z. Development of antifungal edible coating for strawberry using fruit waste. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15956] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Muhammad Saeed
- National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
| | - Muhammad Azam
- National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
- Riphah College of Rehabilitation and Allied Health SciencesRiphah International University Faisalabad Pakistan
| | - Farhan Saeed
- Institute of Home and Food Science Government College University Faisalabad Pakistan
| | - Umair Arshad
- Institute of Home and Food Science Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Institute of Home and Food Science Government College University Faisalabad Pakistan
| | - Huma Bader Ul Ain
- Institute of Diet and Nutritional Sciences University of Lahore Lahore Pakistan
| | - Jahanzaib Ashraf
- National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
| | - Zamara Nasir
- National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
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16
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Siddique Z, Malik AU, Asi MR, Anwar R, Inam Ur Raheem M. Sonolytic-ozonation technology for sanitizing microbial contaminants and pesticide residues from spinach (Spinacia oleracea L.) leaves, at household level. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:52913-52924. [PMID: 34019209 DOI: 10.1007/s11356-021-14203-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Accepted: 04/27/2021] [Indexed: 06/12/2023]
Abstract
Increasing foodborne illnesses linked with the consumption of contaminated food pose serious health risks. Fresh fruits and vegetables can potentially be contaminated (microbes/chemicals) throughout the supply chain. Various chemical and thermal approaches have been used in the past to decontaminate fresh produce, which have had a negative impact on commodities and health hazardous. Henceforth, this conducted study was aim to test an ecofriendly/green decontamination technique, for impact on food safety and quality of spinach. Freshly harvested spinach leaves were treated with a combined application of ozone and ultrasound (O3+US) for different times (5, 10, and 15 min) in an aqueous medium. Different food safety (microbes and pesticide residues) and quality (VC content, TSS, TA, and weight loss) parameters were studied in comparison with tap washed samples. Total plate count method was used to evaluate microbial contamination and pesticide residues were determined by HPLC. There was gradual decrease in contaminants with increase in O3+US treatment time. Sonolytic-ozonation 10 and 15 min treatments were found optimal in reduction of microbial counts (TPC, E. coli, Salmonella, and Listeria) and pesticide residues (10 min 94.04% and 15 min 99.77% residue reduction). However, chlorophyll degradation was observed in 15 min treated sample under 1-week household storage. There was no significant detrimental impact on quality parameters of spinach during 1 week of storage under refrigerated conditions. So, it was concluded that O3+US treatment for 10 min can be employed for microbial and chemical decontamination in spinach leaves at household level without any negative effect on its quality up to 1 week under refrigerator storage (5 ± 2 ○C).
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Affiliation(s)
- Zarghona Siddique
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture Faisalabad, Faisalabad, Pakistan.
| | - Aman Ullah Malik
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | | | - Raheel Anwar
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad Inam Ur Raheem
- Department of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
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17
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Wang K, Ngea GLN, Godana EA, Shi Y, Lanhuang B, Zhang X, Zhao L, Yang Q, Wang S, Zhang H. Recent advances in Penicillium expansum infection mechanisms and current methods in controlling P. expansum in postharvest apples. Crit Rev Food Sci Nutr 2021; 63:2598-2611. [PMID: 34542350 DOI: 10.1080/10408398.2021.1978384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
One of the most significant challenges associated with postharvest apple deterioration is the blue mold caused by Penicillium expansum, which leads to considerable economic losses to apple production industries. Apple fruits are susceptible to mold infection owing to their high nutrient and water content, and current physical control methods can delay but cannot completely inhibit P. expansum growth. Biological control methods present promising alternatives; however, they are not always cost effective and have application restrictions. P. expansum infection not only enhances disease pathogenicity, but also inhibits the expression of host-related defense genes. The implementation of new ways to investigate and control P. expansum are expected with the advent of omics technology. Advances in these techniques, together with molecular biology approaches such as targeted gene deletion and whole genome sequencing, will lead to a better understanding of the P. expansum infectious machinery. Here, we review the progress of research on the blue mold disease caused by P. expansum in apples, including physiological and molecular infection mechanisms, as well as various methods to control this common plant pathogen.
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Affiliation(s)
- Kaili Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China.,Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Guillaume Legrand Ngolong Ngea
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China.,Département de Transformation et Contrôle de Qualité des Produits Halieutique, Institut des Sciences Halieutiques, Université de Douala à Yabassi, Douala-Bassa, Cameroun
| | - Esa Abiso Godana
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Yu Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Boen Lanhuang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Xiaoyun Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Lina Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Qiya Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Siyun Wang
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Hongyin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
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18
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Horvitz S, Arancibia M, Arroqui C, Chonata E, Vírseda P. Effects of Gaseous Ozone on Microbiological Quality of Andean Blackberries ( Rubus glaucus Benth). Foods 2021; 10:foods10092039. [PMID: 34574150 PMCID: PMC8468080 DOI: 10.3390/foods10092039] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/23/2021] [Accepted: 08/25/2021] [Indexed: 11/16/2022] Open
Abstract
Andean blackberries are highly perishable due to their susceptibility to water loss, softening, mechanical injuries, and postharvest diseases. In this study, the antimicrobial efficacy of gaseous ozone against spoilage (mesophiles, psychrotrophs, and yeasts and molds) and pathogenic (E. coli, S. enterica, and B. cinerea) microorganisms was evaluated during 10 days of storage at 6 ± 1 °C. Respiration rate and mass loss were also determined. Ozone was applied prior to storage at 0.4, 0.5, 0.6, and 0.7 ppm, for 3 min. The best results were observed with the higher ozone dose, with initial maximum reductions of ~0.5, 1.09, and 0.46 log units for E. coli, S. enterica, and B. cinerea, respectively. For the native microflora, maximum reductions of 1.85, 1.89, and 2.24 log units were achieved on day 1 for the mesophiles, psychrotrophs, and yeasts and molds, respectively, and this effect was maintained throughout storage. In addition, the lower respiration rate and mass loss of the blackberries ozonated at 0.7 ppm indicate that this treatment did not induce physiological damage to the fruit. Gaseous O3 could be effective in maintaining the postharvest quality of blackberries throughout refrigerated storage but higher doses could be advisable to enhance its antimicrobial activity.
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Affiliation(s)
- Sandra Horvitz
- Research Institute for Innovation & Sustainable Development in Food Chain, Campus Arrosadía, Public University of Navarre, 31006 Pamplona, Spain; (C.A.); (P.V.)
- Correspondence:
| | - Mirari Arancibia
- Food Science and Engineering Faculty, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (E.C.)
| | - Cristina Arroqui
- Research Institute for Innovation & Sustainable Development in Food Chain, Campus Arrosadía, Public University of Navarre, 31006 Pamplona, Spain; (C.A.); (P.V.)
| | - Erika Chonata
- Food Science and Engineering Faculty, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (E.C.)
| | - Paloma Vírseda
- Research Institute for Innovation & Sustainable Development in Food Chain, Campus Arrosadía, Public University of Navarre, 31006 Pamplona, Spain; (C.A.); (P.V.)
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19
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Wang J, Zhang Y, Yu Y, Wu Z, Wang H. Combination of ozone and ultrasonic-assisted aerosolization sanitizer as a sanitizing process to disinfect fresh-cut lettuce. ULTRASONICS SONOCHEMISTRY 2021; 76:105622. [PMID: 34126525 PMCID: PMC8202344 DOI: 10.1016/j.ultsonch.2021.105622] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 05/09/2021] [Accepted: 06/04/2021] [Indexed: 05/24/2023]
Abstract
Reduction of sanitizer dosage and development of non-immersion disinfection methods have become major focuses of research. Here, we examined the disinfection efficacy of combining gaseous ozone (4 and 8 ppm) with aerosolized oxidizing sanitizer [sodium hypochlorite (SH, 100 and 200 ppm)] and aerosolized organic acid [acetic acid (AA, 1% and 2%) and lactic acid (LA, 1% and 2%)]. Notably, 1% AA and 4 ppm gaseous ozone were ineffective for disinfecting Salmonella Typhimurium, and treatment with 1% AA + 8 ppm ozone caused browning of lettuce leaves and stimulated increases in aerobic mesophilic count (AMC), aerobic psychrotrophic count (APC), S. Typhimurium, and Escherichia coli O157:H7. Treatment with 2% LA + 8 ppm ozone resulted in the lowest S. Typhimurium, E. coli O157:H7, Listeria monocytogenes, AMC, APC, and molds and yeasts during storage (0-7 days at 4 °C). Quality analysis indicates that LA + 8 ppm ozone and SH + 8 ppm ozone did not negatively affect L*, a*, b*, polyphenolic content, weight loss, and sensory properties; however, the levels of two individual phenolic compounds (3,4-dihydroxybenzoic acid and vanillin), responsible for phenylpropanoid synthesis, were significantly increased after treatment with 2% LA + 8 ppm ozone. These findings provided insights into the use of LA combined with gaseous ozone for application in disinfecting fresh produce.
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Affiliation(s)
- Jiayi Wang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Yangyang Zhang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Yougui Yu
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Zhaoxia Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
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20
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Fan X. Gaseous ozone to preserve quality and enhance microbial safety of fresh produce: Recent developments and research needs. Compr Rev Food Sci Food Saf 2021; 20:4993-5014. [PMID: 34323365 DOI: 10.1111/1541-4337.12796] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 06/08/2021] [Accepted: 06/09/2021] [Indexed: 12/24/2022]
Abstract
Fresh fruits and vegetables are highly perishable and are subject to large postharvest losses due to physiological (senescence), pathologic (decay), and physical (mechanical damage) factors. In addition, contamination of fresh produce with foodborne human pathogens has become a concern. Gaseous ozone has multiple benefits including destruction of ethylene, inactivation of foodborne and spoilage microorganisms, and degradation of chemical residues. This article reviews the beneficial effects of gaseous ozone, its influence on quality and biochemical changes, foodborne human pathogens, and spoilage microorganisms, and discusses research needs with an emphasis on fruits. Ozone may induce synthesis of a number of antioxidants and bioactive compounds by activating secondary metabolisms involving a wide range of enzymes. Disparities exist in the literature regarding the impact of gaseous ozone on quality and physiological processes of fresh produce, such as weight loss, ascorbic acid, and fruit ripening. The disparities are complicated by incomplete reporting of the necessary information, such as relative humidity and temperatures at which ozone measurement and treatment were performed, which is needed for accurate comparison of results among studies. In order to fully realize the benefits of gaseous ozone, research is needed to evaluate the molecular mechanisms of gaseous ozone in inhibiting ripening, influence of relative humidity on the antimicrobial efficacy, interaction between ozone and the cuticle of fresh produce, ozone signaling pathways in the cells and tissues, and so forth. Possible adverse effects of gaseous ozone on quality of fresh produce also need to be carefully evaluated for the purpose of enhancing microbial and chemical safety of fresh produce.
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Affiliation(s)
- Xuetong Fan
- Eastern Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania, USA
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21
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Sheng L, Zhu MJ. Practical in-storage interventions to control foodborne pathogens on fresh produce. Compr Rev Food Sci Food Saf 2021; 20:4584-4611. [PMID: 34190395 DOI: 10.1111/1541-4337.12786] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 05/12/2021] [Accepted: 05/12/2021] [Indexed: 01/23/2023]
Abstract
Although tremendous efforts have been made to ensure fresh produce safety, various foodborne outbreaks and recalls occur annually. Most of the current intervention strategies are evaluated within a short timeframe (less than 1 h), leaving the behavior of the remaining pathogens unknown during subsequent storages. This review summarized outbreak and recall surveillance data from 2009 to 2018 obtained from government agencies in the United States to identify major safety concerns associated with fresh produce, discussed the postharvest handling of fresh produce and the limitations of current antimicrobial interventions, and reviewed the intervention strategies that have the potential to be applied in each storage stage at the commercial scale. One long-term (up to 12 months) prepacking storage (apples, pears, citrus among others) and three short-term (up to 3 months) postpacking storages were identified. During the prepacking storage, continuous application of gaseous ozone at low doses (≤1 ppm) is a feasible option. Proper concentration, adequate circulation, as well as excess gas destruction and ventilation systems are essential to commercial application. At the postpacking storage stages, continuous inhibition can be achieved through controlled release of gaseous chlorine dioxide in packaging, antimicrobial edible coatings, and biocontrol agents. During commercialization, factors that need to be taken into consideration include physicochemical properties of antimicrobials, impacts on fresh produce quality and sensory attributes, recontamination and cross-contamination, cost, and feasibility of large-scale production. To improve fresh produce safety and quality during storage, the collaboration between researchers and the fresh produce industry needs to be improved.
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Affiliation(s)
- Lina Sheng
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
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22
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Jiang K, Kuang Y, Feng L, Liu Y, Wang S, Du H, Shen W. Molecular Hydrogen Maintains the Storage Quality of Chinese Chive through Improving Antioxidant Capacity. PLANTS 2021; 10:plants10061095. [PMID: 34072565 PMCID: PMC8227461 DOI: 10.3390/plants10061095] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/23/2021] [Accepted: 05/27/2021] [Indexed: 01/03/2023]
Abstract
Chinese chive usually becomes decayed after a short storage time, which was closely observed with the redox imbalance. To cope with this practical problem, in this report, molecular hydrogen (H2) was used to evaluate its influence in maintaining storage quality of Chinese chive, and the changes in antioxidant capacity were also analyzed. Chives were treated with 1%, 2%, or 3% H2, and with air as the control, and then were stored at 4 ± 1 °C. We observed that, compared with other treatment groups, the application of 3% H2 could significantly prolong the shelf life of Chinese chive, which was also confirmed by the obvious mitigation of decreased decay index, the loss ratio of weight, and the reduction in soluble protein content. Meanwhile, the decreasing tendency in total phenolic, flavonoid, and vitamin C contents was obviously impaired or slowed down by H2. Results of antioxidant capacity revealed that the accumulation of reactive oxygen species (ROS) and hydrogen peroxide (H2O2) was differentially alleviated, which positively matched with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and the improved activities of antioxidant enzymes, including superoxide dismutase (SOD), guaiacol peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX). Above results clearly suggest that postharvest molecular hydrogen application might be a potential useful approach to improve the storage quality of Chinese chive, which is partially achieved through the alleviation of oxidative damage happening during the storage periods. These findings also provide potential theoretical and practical significance for transportation and consumption of perishable vegetables.
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Affiliation(s)
- Ke Jiang
- Laboratory Center of Life Sciences, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (K.J.); (Y.K.); (L.F.); (Y.L.); (S.W.)
- Center of Hydrogen Science, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yong Kuang
- Laboratory Center of Life Sciences, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (K.J.); (Y.K.); (L.F.); (Y.L.); (S.W.)
| | - Liying Feng
- Laboratory Center of Life Sciences, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (K.J.); (Y.K.); (L.F.); (Y.L.); (S.W.)
| | - Yuhao Liu
- Laboratory Center of Life Sciences, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (K.J.); (Y.K.); (L.F.); (Y.L.); (S.W.)
| | - Shu Wang
- Laboratory Center of Life Sciences, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (K.J.); (Y.K.); (L.F.); (Y.L.); (S.W.)
| | - Hongmei Du
- School of Design, Shanghai Jiao Tong University, Shanghai 200240, China;
| | - Wenbiao Shen
- Laboratory Center of Life Sciences, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (K.J.); (Y.K.); (L.F.); (Y.L.); (S.W.)
- Center of Hydrogen Science, Shanghai Jiao Tong University, Shanghai 200240, China
- Correspondence: ; Tel.: +86-25-84-399-032; Fax: +86-25-84-396-542
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Srivastava S, Mishra G, Mishra HN. Vulnerability of different life stages of
Sitophilus oryzae
insects in stored rice grain to ozone treatment and its effect on physico‐chemical properties in rice grain. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.89] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Affiliation(s)
- Shubhangi Srivastava
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur West Bengal India
| | - Gayatri Mishra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur West Bengal India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur West Bengal India
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24
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Yigit S, Hallaj NS, Sugarman JL, Chong LC, Roman SE, Abu-Taleb LM, Goodman RE, Johnson PE, Behrens AM. Toxicological assessment and food allergy of silk fibroin derived from Bombyx mori cocoons. Food Chem Toxicol 2021; 151:112117. [DOI: 10.1016/j.fct.2021.112117] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Revised: 03/05/2021] [Accepted: 03/08/2021] [Indexed: 12/21/2022]
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25
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Botondi R, Barone M, Grasso C. A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables. Foods 2021; 10:748. [PMID: 33915979 PMCID: PMC8065486 DOI: 10.3390/foods10040748] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 03/22/2021] [Accepted: 03/25/2021] [Indexed: 11/17/2022] Open
Abstract
In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable and susceptible to quality deterioration. The cutting, peeling, cleaning and packaging processes as well as the biochemical, sensorial and microbial changes that occur on plant tissue surfaces may accelerate produce deterioration. In this regard, biological contamination can be primary, which occurs when the infectious organisms directly contaminate raw materials, and/or by cross-contamination, which occurs during food preparation processes such as washing. Among the many technologies available to extend the shelf life of fresh-cut products, ozone technology has proven to be a highly effective sterilization technique. In this paper, we examine the main studies that have focused on the effects of gaseous ozone and ozonated water treatments on microbial growth and quality retention of fresh-cut fruit and vegetables. The purpose of this scientific literature review is to broaden our knowledge of eco-friendly technologies, such as ozone technology, which extends the shelf life and maintains the quality of fresh produce without emitting hazardous chemicals that negatively affect plant material and the environment.
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Affiliation(s)
- Rinaldo Botondi
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, Italy; (M.B.); (C.G.)
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26
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Wang X, Feng H, Chen T, Zhao S, Zhang J, Zhang X. Gas sensor technologies and mathematical modelling for quality sensing in fruit and vegetable cold chains: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.073] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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27
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Modesti M, Szeto C, Ristic R, Jiang W, Culbert J, Bindon K, Catelli C, Mencarelli F, Tonutti P, Wilkinson K. Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes. Molecules 2021; 26:1798. [PMID: 33806831 PMCID: PMC8004780 DOI: 10.3390/molecules26061798] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/15/2021] [Accepted: 03/18/2021] [Indexed: 12/21/2022] Open
Abstract
When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted. Smoke-derived volatile compounds, including volatile phenols, can impart unpleasant smoky, ashy characters to wines made from smoke-affected grapes, leading to substantial revenue losses where wines are perceivably tainted. This study investigated the potential for post-harvest ozone treatment of smoke-affected grapes to mitigate the intensity of smoke taint in wine. Merlot grapevines were exposed to smoke at ~7 days post-veraison and at harvest grapes were treated with 1 or 3 ppm of gaseous ozone (for 24 or 12 h, respectively), prior to winemaking. The concentrations of smoke taint marker compounds (i.e., free and glycosylated volatile phenols) were measured in grapes and wines to determine to what extent ozonation could mitigate the effects of grapevine exposure to smoke. The 24 h 1 ppm ozone treatment not only gave significantly lower volatile phenol and volatile phenol glycoside concentrations but also diminished the sensory perception of smoke taint in wine. Post-harvest smoke and ozone treatment of grapes suggests that ozone works more effectively when smoke-derived volatile phenols are in their free (aglycone) form, rather than glycosylated forms. Nevertheless, the collective results demonstrate the efficacy of post-harvest ozone treatment as a strategy for mitigation of smoke taint in wine.
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Affiliation(s)
- Margherita Modesti
- Life Sciences Institute, Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 5612 Pisa, Italy;
- Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (C.S.); (R.R.); (K.W.)
| | - Colleen Szeto
- Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (C.S.); (R.R.); (K.W.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia
| | - Renata Ristic
- Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (C.S.); (R.R.); (K.W.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia
| | - WenWen Jiang
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia; (W.J.); (J.C.); (K.B.)
| | - Julie Culbert
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia; (W.J.); (J.C.); (K.B.)
| | - Keren Bindon
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia; (W.J.); (J.C.); (K.B.)
| | - Cesare Catelli
- P.C. di Pompeo Catelli S.R.L., Via Roma 81, Uggiate Trevano, 22029 Como, Italy;
| | - Fabio Mencarelli
- Department of Agriculture Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Pietro Tonutti
- Life Sciences Institute, Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 5612 Pisa, Italy;
| | - Kerry Wilkinson
- Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (C.S.); (R.R.); (K.W.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia
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28
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Zhang X, Tang N, Zhang H, Chen C, Li L, Dong C, Cheng Y. Comparative transcriptomic analysis of cantaloupe melon under cold storage with ozone treatment. Food Res Int 2021; 140:109993. [PMID: 33648227 DOI: 10.1016/j.foodres.2020.109993] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 11/30/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
Ozone treatment was found to delay the postharvest cantaloupe melon decay and improve its intrinsic quality during the cold storage. The transcriptomes of cantaloupe peel and pulp in response to ozone treatment were investigated to reveal the mechanisms using a high-throughput RNA sequencing approach. Results showed that 570 and 313 differentially expressed genes were identified in peel and pulp, respectively. According to these identified genes, the gene ontology and pathway enrichment analysis indicated that the ozone treatment could maintain the firmness of the cantaloupe by changing pectin metabolites and reduction of the ethylene production by regulating relevant genes especially in the peel. The total flavonoid content changes in peel and pulp related to the regulation of phenylalanine ammonia lyase, 4-coumarate-CoA ligase and P450 family genes which further leading to the inhibition of phenylalanine metabolic pathway in peel but promotion of secondary metabolism in pulp. The qRT-PCR results were in accordance with our RNA sequencing results which validated the conclusions. The present study for the first time reveals the mechanism of cantaloupe in response to ozone treatment at a transcriptome level which is of importance for cantaloupe storage.
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Affiliation(s)
- Xiaojun Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Ning Tang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China.
| | - Huijie Zhang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Cunkun Chen
- National Engineering Technology Research Center for Preservation of Agriculture Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China
| | - Li Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Chenghu Dong
- National Engineering Technology Research Center for Preservation of Agriculture Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China
| | - Yongqiang Cheng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China.
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Boz Z, Koelsch Sand C. A systematic analysis of the overall nutritional contribution of food loss and waste in tomatoes, spinach, and kidney beans as a function of processing. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13509] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ziynet Boz
- Packaging Technology and Research LLC. Minnesota USA
- Agricultural and Biological Engineering Department University of Florida Gainesville Florida USA
| | - Claire Koelsch Sand
- Packaging Technology and Research LLC. Minnesota USA
- Adjunct Faculty at Michigan State University, and California Polytechnic State University San Luis Obispo California USA
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Ozone treatment pak choi for the removal of malathion and carbosulfan pesticide residues. Food Chem 2020; 337:127755. [PMID: 32777567 DOI: 10.1016/j.foodchem.2020.127755] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 08/01/2020] [Accepted: 08/01/2020] [Indexed: 01/15/2023]
Abstract
Since the beginning of the widespread use of pesticides, their removal from food has become a serious concern. In this study, the removal of residual pesticides (malathion and carbosulfan) from pak choi via treatment with ozonated water was investigated. Under the optimal treatment conditions, i.e., 2.0 mg/L ozonated water and a treatment duration of 15 min, malathion and carbosulfan were degraded by 53.0 and 33.0%, respectively, without any significant changes in color. Even though there was a slight decrease in vitamin C content (~7.9 mg/100 g) following the treatments, a significant decrease in the microbial colonies on the vegetables was observed. Additionally, the pesticide degradation mechanism showed good fitting with a "first + first"-order kinetic model (R2 > 0.9), and the slope (k) indicated that ozone had a more prominent degradation effect on malathion than on carbosulfan. Therefore, this study provides a theoretical basis for controlling agricultural pesticide residues in household applications.
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Pan YW, Cheng JH, Sun DW. Inhibition of fruit softening by cold plasma treatments: affecting factors and applications. Crit Rev Food Sci Nutr 2020; 61:1935-1946. [PMID: 32539433 DOI: 10.1080/10408398.2020.1776210] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Softening is a common phenomenon of texture changes associated with plant cell walls, inducing a decrease in the quality of fruit. Inhibiting the softening is effective to extend the shelf life of fruit. Cold plasma (CP), as a novel nonthermal technology, has been applied to keep the freshness of the fruit. This review centers on applying cold plasma treatments to the inhibition of fruit softening. Different pathways for inhibiting fruit softening by CP treatments, including maintenance of fruit firmness, reduction in the activities of enzymes, inactivation of fungal pathogens and lowering of respiration rates, are discussed. The biochemistry of fruit softening and the fundamental of cold plasma are also presented. In general, among all postharvest technologies, cold plasma is a promising method with many advantages, showing great potential in maintaining the quality and inhibiting the softening of the fruit. Future work should focus on process optimization to achieve better results in maintaining fruit freshness, and commercial applications of cold plasma technology should also be explored.
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Affiliation(s)
- Ya-Wen Pan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin, Ireland
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32
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Baggio A, Marino M, Innocente N, Celotto M, Maifreni M. Antimicrobial effect of oxidative technologies in food processing: an overview. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03447-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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33
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Öztürk Güngör F, Özdestan Ocak Ö, Ünal MK. Effect of ozone treatment on the physical, microbiological and sensorial properties of Spanish-style table olives. GRASAS Y ACEITES 2020. [DOI: 10.3989/gya.0103191] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Ozone has been widely used in the food industry as an effective antimicrobial agent. In this study the possibilities of using ozone in table olive preservation was investigated for the first time. For this purpose, the Domat variety of table olives was processed according to the Spanish style and treated with aqueous ozone for 5, 10, and 20 minutes at 0.5, 1, 2 and 4 ppm. The effects of ozonation on the microbiological, physical and sensory characteristics of the table olives were evaluated during the storage period (up to 180 days). The pH, color and firmness of the ozone treated table olives showed higher stability. Statistically significant reductions in the total bacteria and yeast/mould counts were obtained (p < 0.05). Enterobacteriaceae and Escherichia coli were not found in the samples. After 60 days of storage the control samples (ozone untreated olives) obtained low values for sensory analysis, and did not meet market requirements. The results indicate that treating green table olive with ozon (1 ppm concentration) for 10 min in aqueous form reduces the microbial population without any negative effects on the firmness, color (L*, a* b*) or sensory attributes of the table olives.
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Vettraino AM, Vinciguerra V, Pacini G, Forniti R, Goffi V, Botondi R. Gaseous Ozone as a Suitable Solution for Postharvest Chestnut Storage: Evaluation of Quality Parameter Trends. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02378-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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35
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Sanitization Potential of Ozone and Its Role in Postharvest Quality Management of Fruits and Vegetables. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09204-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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36
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Sage Essential Oil Improves the Effectiveness of Aloe vera Gel on Postharvest Quality of Tomato Fruit. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9100635] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Edible coating is extensively applied for fresh produce preservation. In the present study, Aloe vera gel (AV) alone or combined with sage essential oil (EO; 0.1% or 0.5%) was used as fruit edible coating in tomatoes. Following treatments, tomatoes were stored at 11 °C and 90% relative humidity (RH) up to 14 days and analyzed for quality maintenance compared with uncoated fruits (control). Results showed that both AV and EO decreased decay symptoms with more pronounced effects on low EO concentration (i.e., 0.1%). The application of 10% of AV coating decreased fruit ethylene emission while EO (0.1% and 0.5%) application increased ethylene emission and respiration rates. AV coating decreased acidity, β-carotene, lycopene content and maintained fruit firmness. High levels of EO (0.5%) increased weight loss but decreased fruits’ redness, chroma, total soluble solids, acidity, β-carotene and lycopene content. Total phenolic content and antioxidants maintained or increased during storage when treated with AV and/or EO. Low levels of EO (0.1%) maintained or improved fruit quality characteristics during storage, and this was mirrored by the sensory evaluation preference (including the AV application) and quality related attributes.
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Goffi V, Zampella L, Forniti R, Petriccione M, Botondi R. Effects of ozone postharvest treatment on physicochemical and qualitative traits of Actinidia chinensis 'Soreli' during cold storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5654-5661. [PMID: 31141163 DOI: 10.1002/jsfa.9823] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 05/22/2019] [Accepted: 05/24/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Ozone has been used for improving the postharvest life of fruits and vegetables. Ozonation, an alternative decontamination method, can be applied effectively to perishable commodities immediately after harvest. Kiwifruit is a subtropical climacteric fruit that is less able to acclimate and is susceptible to low temperatures. In this study, we investigated the influence of ozone and different storage temperatures on the physico-chemical and qualitative features in Actinidia chinensis 'Soreli'. The fruits were treated with a continuous flow of ozone in air (300 ppb), stored at 2 and 4 °C for 60 days, and sampled every 15 days. RESULTS It was found that ozone treatment induced the ripening process; this was evident at the end of the storage, with higher soluble solids content for ozone-treated fruits at 2 and 4 °C. Storage temperatures and gaseous ozone treatment influenced in a different manner the bioactive compounds, such as polyphenols, flavonoids, ascorbic acid, and carotenoids. Additionally, under gaseous ozone storage, microbial growth was delayed, improving the microbial quality index when the fruits were stored at the lowest storage temperature (2 °C). Principal component analysis highlighted that the effects of storage temperature on physico-chemical and bioactive compounds were greater than the postharvest treatment. CONCLUSION Storage temperature influenced the postharvest life of 'Soreli'. Storage at 2 °C and under 300 ppb gaseous ozone improved the yellow-fleshed fruit storage life. However, storage at 4 °C under 300 ppb gaseous ozone did not show advantages in preserving the fruit quality. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Valentina Goffi
- Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), Università degli Studi della Tuscia, Viterbo, Italy
| | - Luigi Zampella
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia agraria (CREA), Centro di ricerca per Olivicoltura, Frutticoltura e Agrumicoltura, Caserta, Italy
| | - Roberto Forniti
- Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), Università degli Studi della Tuscia, Viterbo, Italy
| | - Milena Petriccione
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia agraria (CREA), Centro di ricerca per Olivicoltura, Frutticoltura e Agrumicoltura, Caserta, Italy
| | - Rinaldo Botondi
- Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), Università degli Studi della Tuscia, Viterbo, Italy
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Fabi JP, do Prado SBR. Fast and Furious: Ethylene-Triggered Changes in the Metabolism of Papaya Fruit During Ripening. FRONTIERS IN PLANT SCIENCE 2019; 10:535. [PMID: 31105730 PMCID: PMC6497978 DOI: 10.3389/fpls.2019.00535] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Accepted: 04/08/2019] [Indexed: 06/09/2023]
Abstract
Papaya is a climacteric fleshy fruit characterized by fast ripening after harvest. During the relatively short postharvest period, papaya fruit undergoes several changes in metabolism that result in pulp softening and sweetening, as well as the development of a characteristic aroma. Since papaya is one of the most cultivated and appreciated tropical fruit crops worldwide, extensive research has been conducted to not only understand the formation of the quality and nutritional attributes of ripe fruit but also to develop methods for controlling the ripening process. However, most strategies to postpone papaya ripening, and therefore to increase shelf life, have failed to maintain fruit quality. Ethylene blockage precludes carotenoid biosynthesis, while cold storage can induce chilling injury and negatively affect the volatile profile of papaya. As a climacteric fruit, the fast ripening of papaya is triggered by ethylene biosynthesis. The generation of the climacteric ethylene positive feedback loop is elicited by the expression of a specific transcription factor that leads to an up-regulation of 1-aminocyclopropane-1-carboxylic acid (ACC) synthase (ACS) and ACC-oxidase (ACO) expression, triggering the system II ethylene biosynthesis. The ethylene burst occurs about 3 to 4 days after harvest and induces pectinase expression. The disassembling of the papaya cell wall appears to help in fruit sweetness, while glucose and fructose are also produced by acidic invertases. The increase in ethylene production also results in carotenoid accumulation due to the induction of cyclases and hydroxylases, leading to yellow and red/orange-colored pulp phenotypes. Moreover, the production of volatile terpene linalool, an important biological marker for papaya's sensorial quality, is also induced by ethylene. All these mentioned processes are related to papaya's sensorial and nutritional quality. We describe the understanding of ethylene-triggered events that influence papaya quality and nutritional traits, as these characteristics are a consequence of an accelerated metabolism during fruit ripening.
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Affiliation(s)
- João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, Brazil
| | - Samira Bernardino Ramos do Prado
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, Brazil
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Lafarga T, Colás-Medà P, Abadías M, Aguiló-Aguayo I, Bobo G, Viñas I. Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.12.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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40
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Isolation of Polygalacturonase-Producing Bacterial Strain from Tomatoes ( Lycopersicon esculentum Mill.). Int J Microbiol 2019; 2019:7505606. [PMID: 30766603 PMCID: PMC6350578 DOI: 10.1155/2019/7505606] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 11/14/2018] [Accepted: 11/28/2018] [Indexed: 11/17/2022] Open
Abstract
Background Polygalacturonase (EC 3.2.1.15) enzyme aids in microbial spoilage of fruits and vegetables. It is very important to find economical ways to producing the enzyme so as to achieve maximum yield in industries due to its use at different areas of production process. Methods Isolation of polygalacturonase-producing bacterial strain from tomatoes (Lycopersicon esculentum Mill.) was studied. Polygalacturonase-producing bacterial strains were isolated and screened from tomatoes stored at normal laboratory temperature (25 ± 2°C). They were identified based on their morphological, biochemical, and molecular characteristics. The enzyme produced was partially purified by the ammonium sulphate precipitation method. Molecular weights and optimum conditions for best enzyme activity were obtained by SDS PAGE technique. Results Five bacterial isolates resulted after screening. Bacterial strain code B5 showed highest polygalacturonase activity. Optimum conditions for polygalacturonase PEC B5 were maintained at pH 4.5; temperature 35°C; substrate concentration 0.3 mg/ml, and best activity at less than 5 min of heating. The enzyme PEC B5 was found to weigh 65 kDa and 50 kDa for crude and partially purified aliquots, respectively. The result of 16S rRNA gene sequencing revealed bacterial strain code B5 as Enterobacter tabaci NR146667 having 79% similarity with the NCBI GenBank. Conclusion Microorganisms should be developed for large-scale production of enzymes in developing countries.
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Agathokleous E, Belz RG, Calatayud V, De Marco A, Hoshika Y, Kitao M, Saitanis CJ, Sicard P, Paoletti E, Calabrese EJ. Predicting the effect of ozone on vegetation via linear non-threshold (LNT), threshold and hormetic dose-response models. THE SCIENCE OF THE TOTAL ENVIRONMENT 2019; 649:61-74. [PMID: 30172135 DOI: 10.1016/j.scitotenv.2018.08.264] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 08/19/2018] [Accepted: 08/20/2018] [Indexed: 05/03/2023]
Abstract
UNLABELLED The nature of the dose-response relationship in the low dose zone and how this concept may be used by regulatory agencies for science-based policy guidance and risk assessment practices are addressed here by using the effects of surface ozone (O3) on plants as a key example for dynamic ecosystems sustainability. This paper evaluates the current use of the linear non-threshold (LNT) dose-response model for O3. The LNT model has been typically applied in limited field studies which measured damage from high exposures, and used to estimate responses to lower concentrations. This risk assessment strategy ignores the possibility of biological acclimation to low doses of stressor agents. The upregulation of adaptive responses by low O3 concentrations typically yields pleiotropic responses, with some induced endpoints displaying hormetic-like biphasic dose-response relationships. Such observations recognize the need for risk assessment flexibility depending upon the endpoints measured, background responses, as well as possible dose-time compensatory responses. Regulatory modeling strategies would be significantly improved by the adoption of the hormetic dose response as a formal/routine risk assessment option based on its substantial support within the literature, capacity to describe the entire dose-response continuum, documented explanatory dose-dependent mechanisms, and flexibility to default to a threshold feature when background responses preclude application of biphasic dose responses. CAPSULE The processes of ozone hazard and risk assessment can be enhanced by incorporating hormesis into their principles and practices.
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Affiliation(s)
- Evgenios Agathokleous
- Hokkaido Research Center, Forestry and Forest Products Research Institute (FFPRI), Forest Research and Management Organization, 7 Hitsujigaoka, Sapporo, Hokkaido 062-8516, Japan; Research Faculty of Agriculture, Hokkaido University, Kita 9 Nishi 9, Sapporo, Hokkaido 060-8589, Japan.
| | - Regina G Belz
- University of Hohenheim, Agroecology Unit, Hans-Ruthenberg Institute, 70593 Stuttgart, Germany.
| | - Vicent Calatayud
- Instituto Universitario CEAM-UMH, Charles R. Darwin 14, Parc Tecnològic, 46980 Paterna, Valencia, Spain.
| | - Alessandra De Marco
- Italian National Agency for New Technologies, Energy and the Environment (ENEA), C.R. Casaccia, S. Maria di Galeria, Rome 00123, Italy.
| | - Yasutomo Hoshika
- National Council of Research, Via Madonna del Piano 10, Sesto Fiorentino, Florence 50019, Italy.
| | - Mitsutoshi Kitao
- Hokkaido Research Center, Forestry and Forest Products Research Institute (FFPRI), Forest Research and Management Organization, 7 Hitsujigaoka, Sapporo, Hokkaido 062-8516, Japan.
| | - Costas J Saitanis
- Lab of Ecology and Environmental Science, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
| | - Pierre Sicard
- ARGANS, 260 route du Pin Montard, BP 234, Sophia Antipolis Cedex 06904, France.
| | - Elena Paoletti
- National Council of Research, Via Madonna del Piano 10, Sesto Fiorentino, Florence 50019, Italy.
| | - Edward J Calabrese
- Department of Environmental Health Sciences, Morrill I, N344, University of Massachusetts, Amherst, MA 01003, USA.
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Wang J, Wang S, Sun Y, Li C, Li Y, Zhang Q, Wu Z. Reduction of Escherichia coli O157:H7 and naturally present microbes on fresh-cut lettuce using lactic acid and aqueous ozone. RSC Adv 2019; 9:22636-22643. [PMID: 35519499 PMCID: PMC9067095 DOI: 10.1039/c9ra03544c] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2019] [Accepted: 07/18/2019] [Indexed: 11/21/2022] Open
Abstract
Lactic acid (LA) is an effective sanitizer for disinfection of fresh produce. Tap water is generally used to wash disinfected fresh produce because sanitizer residues negatively affect the quality and organoleptic properties of the produce. However, tap water is ineffective for secondary disinfection compared with sanitizers. Thus, we propose a disinfection method using LA plus aqueous ozone (AO), an oxidizing sanitizer that does not lead to secondary residue. We compared the proposed method of 1% LA (90 s) plus 1 mg L−1 AO (30 s) or 2 mg L−1 AO (30 s) with the traditional method of 100 ppm chlorine (120 s) or 1% LA (120 s) plus tap water (30 s) and 2 mg L−1 AO (150 s). Microbial analysis showed that LA plus AO led to the greatest reductions in microbes (Escherichia coli O157:H7, aerobic mesophilic counts, aerobic psychrophilic counts, moulds, and yeasts) during storage (0–5 days at 5 °C). Quality analysis (colour, sensory qualities, electrolyte leakage, polyphenolic content, and weight loss) showed that LA + AO did not cause additional quality loss compared with tap water treatment. These results indicate that the hurdle technology proposed (LA plus AO) has a good potential for use in fresh produce disinfection. Lactic acid plus aqueous ozone is an effective hurdle technology for fresh produce disinfection.![]()
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Affiliation(s)
- Jiayi Wang
- College of Food Science
- Shenyang Agricultural University
- Shenyang 110866
- China
| | - Shan Wang
- College of Food Science
- Shenyang Agricultural University
- Shenyang 110866
- China
| | - Yeting Sun
- College of Food Science
- Shenyang Agricultural University
- Shenyang 110866
- China
- Vegetable Research Center
| | - Chen Li
- College of Food Science
- Shenyang Agricultural University
- Shenyang 110866
- China
| | - Yanru Li
- College of Food Science
- Shenyang Agricultural University
- Shenyang 110866
- China
| | - Qi Zhang
- College of Food Science
- Shenyang Agricultural University
- Shenyang 110866
- China
| | - Zhaoxia Wu
- College of Food Science
- Shenyang Agricultural University
- Shenyang 110866
- China
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Minas IS, Tanou G, Krokida A, Karagiannis E, Belghazi M, Vasilakakis M, Papadopoulou KK, Molassiotis A. Ozone-induced inhibition of kiwifruit ripening is amplified by 1-methylcyclopropene and reversed by exogenous ethylene. BMC PLANT BIOLOGY 2018; 18:358. [PMID: 30558543 PMCID: PMC6296049 DOI: 10.1186/s12870-018-1584-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Accepted: 11/30/2018] [Indexed: 05/29/2023]
Abstract
BACKGROUND Understanding the mechanisms involved in climacteric fruit ripening is key to improve fruit harvest quality and postharvest performance. Kiwifruit (Actinidia deliciosa cv. 'Hayward') ripening involves a series of metabolic changes regulated by ethylene. Although 1-methylcyclopropene (1-MCP, inhibitor of ethylene action) or ozone (O3) exposure suppresses ethylene-related kiwifruit ripening, how these molecules interact during ripening is unknown. RESULTS Harvested 'Hayward' kiwifruits were treated with 1-MCP and exposed to ethylene-free cold storage (0 °C, RH 95%) with ambient atmosphere (control) or atmosphere enriched with O3 (0.3 μL L- 1) for up to 6 months. Their subsequent ripening performance at 20 °C (90% RH) was characterized. Treatment with either 1-MCP or O3 inhibited endogenous ethylene biosynthesis and delayed fruit ripening at 20 °C. 1-MCP and O3 in combination severely inhibited kiwifruit ripening, significantly extending fruit storage potential. To characterize ethylene sensitivity of kiwifruit following 1-MCP and O3 treatments, fruit were exposed to exogenous ethylene (100 μL L- 1, 24 h) upon transfer to 20 °C following 4 and 6 months of cold storage. Exogenous ethylene treatment restored ethylene biosynthesis in fruit previously exposed in an O3-enriched atmosphere. Comparative proteomics analysis showed separate kiwifruit ripening responses, unraveled common 1-MCP- and O3-dependent metabolic pathways and identified specific proteins associated with these different ripening behaviors. Protein components that were differentially expressed following exogenous ethylene exposure after 1-MCP or O3 treatment were identified and their protein-protein interaction networks were determined. The expression of several kiwifruit ripening related genes, such as 1-aminocyclopropane-1-carboxylic acid oxidase (ACO1), ethylene receptor (ETR1), lipoxygenase (LOX1), geranylgeranyl diphosphate synthase (GGP1), and expansin (EXP2), was strongly affected by O3, 1-MCP, their combination, and exogenously applied ethylene. CONCLUSIONS Our findings suggest that the combination of 1-MCP and O3 functions as a robust repressive modulator of kiwifruit ripening and provide new insight into the metabolic events underlying ethylene-induced and ethylene-independent ripening outcomes.
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Affiliation(s)
- Ioannis S. Minas
- Laboratory of Pomology, Department of Agriculture, Aristotle University of Thessaloniki, University Campus, 54124 Thessaloniki, Greece
- Department of Horticulture and Landscape Architecture, Colorado State University, 301 University Avenue, Fort Collins, CO 80523 USA
| | - Georgia Tanou
- Laboratory of Pomology, Department of Agriculture, Aristotle University of Thessaloniki, University Campus, 54124 Thessaloniki, Greece
- Institute of Soil and Water Resources, ELGO-DEMETER, 57001 Thessaloniki, Greece
| | - Afroditi Krokida
- Department of Biochemistry and Biotechnology, University of Thessaly, Biopolis, 41500 Larissa, Greece
| | - Evangelos Karagiannis
- Laboratory of Pomology, Department of Agriculture, Aristotle University of Thessaloniki, University Campus, 54124 Thessaloniki, Greece
| | - Maya Belghazi
- UMR 7286 - CRN2M, Centre d’ Analyses Protéomiques de Marseille (CAPM), CNRS, Aix-Marseille Université, Marseille, France
| | - Miltiadis Vasilakakis
- Laboratory of Pomology, Department of Agriculture, Aristotle University of Thessaloniki, University Campus, 54124 Thessaloniki, Greece
| | - Kalliope K. Papadopoulou
- Department of Biochemistry and Biotechnology, University of Thessaly, Biopolis, 41500 Larissa, Greece
| | - Athanassios Molassiotis
- Laboratory of Pomology, Department of Agriculture, Aristotle University of Thessaloniki, University Campus, 54124 Thessaloniki, Greece
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Tinello F, Lante A. Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.008] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Effect of ozone treatment on the quality of grain products. Food Chem 2018; 264:358-366. [DOI: 10.1016/j.foodchem.2018.05.047] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Revised: 05/01/2018] [Accepted: 05/08/2018] [Indexed: 11/19/2022]
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Zhou Z, Zuber S, Cantergiani F, Sampers I, Devlieghere F, Uyttendaele M. Inactivation of Foodborne Pathogens and Their Surrogates on Fresh and Frozen Strawberries Using Gaseous Ozone. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00051] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
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47
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Joshi B, Moreira RG, Omac B, Castell-Perez ME. A process to decontaminate sliced fresh cucumber (Cucumis sativus) using electron beam irradiation. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.034] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Campus M, Değirmencioğlu N, Comunian R. Technologies and Trends to Improve Table Olive Quality and Safety. Front Microbiol 2018; 9:617. [PMID: 29670593 PMCID: PMC5894437 DOI: 10.3389/fmicb.2018.00617] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Accepted: 03/16/2018] [Indexed: 12/17/2022] Open
Abstract
Table olives are the most widely consumed fermented food in the Mediterranean countries. Peculiar processing technologies are used to process olives, which are aimed at the debittering of the fruits and improvement of their sensory characteristics, ensuring safety of consumption at the same time. Processors demand for novel techniques to improve industrial performances, while consumers' attention for natural and healthy foods has increased in recent years. From field to table, new techniques have been developed to decrease microbial load of potential spoilage microorganisms, improve fermentation kinetics and ensure safety of consumption of the packed products. This review article depicts current technologies and recent advances in the processing technology of table olives. Attention has been paid on pre processing technologies, some of which are still under-researched, expecially physical techniques, such ad ionizing radiations, ultrasounds and electrolyzed water solutions, which are interesting also to ensure pesticide decontamination. The selections and use of starter cultures have been extensively reviewed, particularly the characterization of Lactic Acid Bacteria and Yeasts to fasten and safely drive the fermentation process. The selection and use of probiotic strains to address the request for functional foods has been reported, along with salt reduction strategies to address health concerns, associated with table olives consumption. In this respect, probiotics enriched table olives and strategies to reduce sodium intake are the main topics discussed. New processing technologies and post packaging interventions to extend the shelf life are illustrated, and main findings in modified atmosphere packaging, high pressure processing and biopreservaton applied to table olive, are reported and discussed.
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Affiliation(s)
- Marco Campus
- Agris Sardegna, Agricultural Research Agency of Sardinia, Sassari, Italy
| | - Nurcan Değirmencioğlu
- Department of Food Processing, Bandirma Vocational High School, Bandirma Onyedi Eylül University, Bandirma, Turkey
| | - Roberta Comunian
- Agris Sardegna, Agricultural Research Agency of Sardinia, Sassari, Italy
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AŞKIN UZEL R. Preservation of sweet red pepper paste quality: effect of packing material, ozone gas and protective agent use. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/1678-457x.13917] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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50
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Murray K, Moyer P, Wu F, Goyette JB, Warriner K. Inactivation of Listeria monocytogenes on and within Apples Destined for Caramel Apple Production by Using Sequential Forced Air Ozone Gas Followed by a Continuous Advanced Oxidative Process Treatment. J Food Prot 2018; 81:357-364. [PMID: 29393682 DOI: 10.4315/0362-028x.jfp-17-306] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study evaluated the efficacy of using sequential forced air ozone followed by an advanced oxidative process (AOP) treatment to inactivate Listeria monocytogenes on and within Empire apples. The forced air ozone treatment consisted of a reactor that introduced ozone (6 g/h) into an airstream that flowed through an apple bed (ca. 30 cm in depth). Before treatment, the apples were conditioned at 4°C to ensure that condensate had formed before the apples were transferred to the reactor. The condensate ensured sufficient relative humidity to enhance the antimicrobial action of ozone. Air was passed through the apple bed at 9.3 m/s, and the ozone was introduced after 10 min. The ozone concentration measured after exiting the apple bed reached a steady state of 23 ppm. A 20-min ozone treatment supported a 2.12- to 3.07-log CFU reduction of L. monocytogenes, with no significant effect of apple position within the bed. The AOP-based method was a continuous process whereby hydrogen peroxide was introduced as a vapor into a reactor illuminated by UV-C and ozone-emitting lamps that collectively generated hydroxyl radicals. Operating the AOP reactor with UV-C light (54-mJ cm2 dose), 6% (v/v) hydrogen peroxide, 2 g/h ozone, and a chamber temperature of 48°C resulted in a 3-log CFU reduction of L. monocytogenes on the surface of the apples and internally within the scar tissue. Applying a caramel coating, from a molten solution (at 80°C), resulted in a 0.5-log CFU reduction of L. monocytogenes on the apple surface. In apples treated with the sequential process, L. monocytogenes could only be recovered sporadically by enrichment and did not undergo outgrowth when the caramel apples were stored at 22°C for 19 days. However, growth of L. monocytogenes within the core, but not the surface, was observed from caramel apples prepared from nontreated control fruit.
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Affiliation(s)
- K Murray
- 1 Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - P Moyer
- 2 Moyers Apple Products Ltd., Lincoln, Ontario, Canada L0R 905; and
| | - F Wu
- 1 Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - J B Goyette
- 3 Agriculture and Agri-Food Canada, Sherbrooke, Québec, Canada J1M 0C8
| | - K Warriner
- 1 Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
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