Growth of Listeria monocytogenes in fresh vegetables and vegetable salad products: An update on influencing intrinsic and extrinsic factors.

The ability of foodborne pathogens to grow in food products increases the associated food safety risks. Listeria monocytogenes (Lm) is a highly adaptable pathogen that can survive and grow under a wide range of environmental circumstances, including otherwise inhibitory conditions, such as restrictive cold temperatures. It can also survive long periods under adverse environmental conditions. This review examines the experimental evidence available for the survival and growth of Lm on fresh vegetables and ready-to-eat vegetable salads. Published data indicate that, depending on certain intrinsic (e.g., nutrient composition) and extrinsic factors (e.g., storage temperature, packaging atmosphere), Lm can survive on and in a wide variety of vegetables and fresh-cut minimally processed vegetable salads. Studies have shown that temperature, modified atmosphere packaging, relative humidity, pH, water activity, background microbiota of vegetables, microbial strain peculiarities, and nutrient type and availability can significantly impact the fate of Lm in vegetables and vegetable salads. The influence of these factors can either promote its growth or decline. For example, some studies have shown that background microbiota inhibit the growth of Lm in vegetables and minimally processed vegetable salads, but others have reported a promoting, neutral, or insignificant effect on the growth of Lm. A review of relevant literature also indicated that the impact of most influencing factors is related to or interacts with other intrinsic or extrinsic factors. This literature synthesis contributes to the body of knowledge on possible strategies for improving food safety measures to minimize the risk of Lm-associated foodborne outbreaks involving vegetables and vegetable salads.

Effect of Aloe vera gel coating on organoleptic and nutritional quality of minimally processed carrot.

Demand for fresh vegetables has led to development studies in postharvest area mainly focused on minimizing and look for alternatives to chemical additives for food preservation. The use of natural derived edible coatings emerges as a promising alternative for maintaining quality of vegetables. The objective of this study was to evaluate the effect of Aloe vera gel in minimally processed carrot during postharvest storage. Samples with different degrees of processing were immersed in Aloe vera gel, packaged polyolefin bags, and stored in refrigerated chambers at 5 °C for 12 days. Different organoleptic and quality parameters were evaluated. In general, the samples treated with Aloe vera gel showed less quality loss and a lower increment in the bleaching index. Moreover, sensory analysis allowed to establish that carrots processed in slices and shredded and coated with the gel had a more flavorful taste and higher moisture content. Aloe vera treatment did not influence the microbiological growth of bacteria and fungi during storage. Regarding nutritional quality, the treated samples showed a higher accumulation or lower degradation of phenols, flavonoids, and carotenoids, probably generating in this way, a higher antioxidant capacity in these samples. Finally, Aloe vera gel treatment did not influence sugar dynamics in any of the samples. It can be concluded that the treatment with Aloe vera gel allows maintaining a better organoleptic and nutritional quality of carrots with different degrees of processing during refrigerated storage.

Postharvest shelf life extension of minimally processed kale at ambient and refrigerated storage by use of modified atmosphere.

Kale is becoming an important vegetable worldwide, mainly due to its nutritional properties. Kale leaves can be marketed whole, although minimal processing is also in demand. In this article, it was analyzed the effect of packaging in a modified atmosphere of fresh-cut kale leaves stored at 20 °C and 4 °C. Kale leaves were cut into 4 × 4 cm strips and stored in low-density polyethylene bags. Samples processed in the same way but stored in PVC were used as controls. Leaves kept in a modified atmosphere showed a delay in color change with Hue values from about 130 to 120 under PMA against 130 to 100 in control group (CTR) leaves. Chlorophyll degradation was also delayed in both storage temperatures. Samples stored under PMA showed about two times the levels of total chlorophylls with respect to CTR samples at the end of the storage. No changes in total sugar content were detected during storage and no differences were detected between control and modified atmospheres stored samples. Samples maintained in a modified atmosphere showed a lower decrement in soluble proteins and a lower rate of RUBISCO degradation at both temperatures. The relation of RUBISCO content PMA/CTR ranged from 1 to about 3 toward the end of storage No changes in phenols content were found when comparing control and treated samples. However, flavonoid and the antioxidant contents increased in samples stored in modified atmospheres with respect to their controls. We demonstrated that storage in modified atmospheres could be an adequate and simple methodology to extend postharvest life of this minimally processed product at both ambient and refrigerated storage.

Habitual polyphenol intake of foods according to NOVA classification: implications of ultra-processed foods intake (CUME study).

We aimed to evaluate the intake of dietary total polyphenols and their classes according to NOVA classification among adults of a Brazilian cohort study. This is a cross-sectional study, in which food consumption was assessed using an Food Frequency Questionnaire (FFQ) and polyphenol content (total and their classes) was estimated at Phenol-Explorer for each food category and presented as mean and 95% confidence interval. Adjusted linear regression was used to describe the trend of the association between the quintiles of polyphenols intake (dependent variable) and NOVA group of food consumption (independent variable). The higher consumption of fresh/minimally processed foods is accompanied by a higher intake of total polyphenols and all their classes, while the higher consumption of ultra-processed foods represented the lower intake of total polyphenols and their classes. Fresh foods are the greatest sources of polyphenols, and their daily consumption should be encouraged, while ultra-processed foods are deficient in such bioactive compounds.

Juá (Ziziphus joazeiro Mart.) mucilage and juá by-product phenolic extract improve quality parameters and retain bioactive compounds in fresh-cut pineapple during storage.

This study evaluated the effects of coatings with juá mucilage (JM), juá mucilage incorporated with phenolic extract from juá (JMPE), and juá mucilage with gum arabic (JM-GA) on quality parameters, bioactive compounds and antioxidant activity of fresh-cut pineapple during 9 days at 5 ± 1 °C. JM and JMPE coatings were effective in reducing enzymatic activity, consequently reducing changes in fruit color compared to uncoated fresh-cut pineapple (C). JM coating was more efficient in reducing metabolic activity with the lowest conversion of sugars into glucose, fructose and organic acids. In addition, JMPE coating showed the highest retention of phenolics. On the other hand, JM had a minor reduction in antioxidant activity in FRAP (39.55 %) and ORAC (33.46 %) assay compared to other coatings (p ≤ 0.05). Findings indicate that JM and JMPE are promising for application to preserve the overall quality and to extend the shelf life of fresh-cut pineapple.

Consumption of minimally processed and ultra-processed foods by individuals on hemodialysis in southeastern Brazil

Introduction: the individuals with chronic kidney disease show low adherence to a diet rich in vegetables. Objective: to evaluate the association of minimally processed and ultra-processed food consumption with socioeconomic factors, lifestyle habits, and clinical characteristics of hemodialysis service users in southeastern Brazilian.Methods: cross-sectional study with 1,024 individuals on hemodialysis from southeastern Brazil. The individuals answered a questionnaire of sociodemographic data, lifestyle habits, and food consumption. After stipulating the frequency of consumption, we classified the foods as minimally processed and ultra-processed. We investigated the association between independent variables and the consumption of minimally processed and ultra-processed foods through the binary logistic regression model with Odds Ratio (OR) and their confidence intervals (95%CI).Results: users with less than eight years of education (OR=1.706; 95%CI1.125­2.589) and with income less than two minimum wages (OR=1.349; 95%CI1.007­1.806) had lower consumption of minimally processed foods. However, individuals aged 19 to 29 years (OR=2,857, 95%CI1.464­5.576), smokers (OR=2.349; 95%CI1.237­4.462), drinkers (OR=1.835; 95%CI1.122­3.001), and with more than 6 years on hemodialysis (OR=1.975; 95%CI1.227­3.180) were more likely to have higher consumption of ultra-processed foods. Individuals that did not practice physical activity were less likely to this consumption (OR=0.638; 95%CI0.459­0.888). Conclusion: being younger, smoking, consuming alcohol, and having been on hemodialysis for more than 6 years increased the chances of greater consumption of ultra-processed foods. In addition, we associated less education and lower income with a lower consumption of minimally processed foods.

Introdução: os indivíduos com doença renal crônica apresentam baixa adesão à dieta rica em vegetais.Objetivo: avaliar a associação do consumo de alimentos minimamente processados e ultraprocessados com fatores socioeconômicos, hábitos de vida e características clínicas de usuários de serviços de hemodiálise no sudeste brasileiro.Método: estudo transversal com 1.024 indivíduos em hemodiálise da região sudeste do Brasil. Os indivíduos responderam a um questionário de dados sociodemográficos, hábitos de vida e consumo alimentar. Após estipular a frequência de consumo, classificamos os alimentos em minimamente processados e ultraprocessados. Investigamos a associação entre as variáveis independentes e o consumo de alimentos minimamente processados e ultraprocessados por meio do modelo de regressão logística binária com Odds Ratio (OR) e seus intervalos de confiança (IC 95%). Resultados: usuários com escolaridade inferior a oito anos (OR=1,706; IC95%1,125­2,589) e com renda inferior a dois salários mínimos (OR=1,349; IC95%1,007­1,806) apresentaram menor consumo de alimentos minimamente processados. No entanto, indivíduos de 19 a 29 anos (OR=2.857, IC95%1,464­5,576), tabagistas (OR=2,349; IC95%1,237­4,462), etilistas (OR=1,835; IC95%1,122­3,001), e com mais de 6 anos em hemodiálise (OR=1,975; IC 95%1,227­3,180) apresentaram maior probabilidade de ter maior consumo de alimentos ultraprocessados. Indivíduos que não praticavam atividade física foram menos propensos a esse consumo (OR=0,638; IC95%0,459­0,888). Conclusão: ser mais jovem, fumar, consumir álcool e estar em hemodiálise há mais de 6 anos aumentaram as chances de maior consumo de alimentos ultraprocessados. Além disso, associamos menor escolaridade e menor renda ao menor consumo de alimentos minimamente processados.

Heavy Metals in Unprocessed or Minimally Processed Foods Consumed by Humans Worldwide: A Scoping Review.

Heavy metals (HM) can be accumulated along the food chain; their presence in food is a global concern for human health because some of them are toxic even at low concentrations. Unprocessed or minimally processed foods are good sources of different nutrients, so their safety and quality composition should be guaranteed in the most natural form that is obtained for human consumption. The objective of this scoping review (ScR) is to summarize the existing evidence about the presence of HM content (arsenic (As), lead (Pb), cadmium (Cd), mercury (Hg), methylmercury (MeHg), and aluminum (Al)) in unprocessed or minimally processed foods for human consumption worldwide during the period of 2011-2020. As a second objective, we identified reported HM values in food with respect to Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) International Food Standards for Maximum Limits (MLs) for contaminants in food. This ScR was conducted in accordance with the Joanna Briggs Institute (JBI) methodology and PRISMA Extension for Scoping Reviews (PRISMA-ScR); advance searches were performed in PubMed, ScienceDirect and FAO AGRIS (Agricultural Science and Technology Information) databases by two reviewers who independently performed literature searches with specific eligibility criteria. We classified individual foods in food groups and subgroups according to the Global Individual Information Food Consumption Data Tool (FAO/WHO GIFT). We homologated all the reported HM units to parts per million (ppm) to determine the weighted mean HM concentration per country and food group/subgroup of the articles included. Then, we compared HM concentration findings with FAO/WHO MLs. Finally, we used a Geographic Information System (GIS) to present our findings. Using our search strategy, we included 152 articles. Asia was the continent with the highest number of publications (n = 79, 51.3%), with China being the country with the largest number of studies (n = 34). Fish and shellfish (n = 58), followed by vegetables (n = 39) and cereals (n = 38), were the food groups studied the most. Fish (n = 42), rice (n = 33), and leafy (n = 28) and fruiting vegetables (n = 29) were the most studied food subgroups. With respect to the HM of interest, Cd was the most analyzed, followed by Pb, As, Hg and Al. Finally, we found that many of the HM concentrations reported exceeded the FAO/OMS MLs established for Cd, Pb and As globally in all food groups, mainly in vegetables, followed by the roots and tubers, and cereals food groups. Our study highlights the presence of HM in the most natural forms of food around the world, in concentrations that, in fact, exceed the MLs, which affects food safety and could represent a human health risk. In countries with regulations on these topics, a monitoring system is recommended to evaluate and monitor compliance with national standards. For countries without a regulation system, it is recommended to adopt international guidelines, such as those of FAO, and implement a monitoring system that supervises national compliance. In both cases, the information must be disseminated to the population to create social awareness. This is especially important to protect the population from the consumption of internal production and for the international markets of the globalized world.

Growth behavior of low populations of Listeria monocytogenes on fresh-cut mango, melon and papaya under different storage temperatures.

The growth behavior of Listeria monocytogenes low population (1-4 cells/sample) on fresh-cut mango, melon, papaya and fruit mix stored at 4, 8, 12 and 16 °C was evaluated over 10 days. Mango showed the lowest counts for L. monocytogenes during 10 days regardless of storage temperature (<1.7 log cfu.g-1). Melon supported high bacterial growth over 10 days, reaching 5 log cfu.g-1 at 16 °C. Both the fruit and storage temperature influenced the Listeria low population growth potential (δ). Cumulative frequency distribution of L. monocytogenes showed that after 10 days, 100% of fresh-cut fruits and fruit mix stored at 4 °C remained ≤2 log cfu.g-1, while at 12 and 16 °C 100% of melon, papaya and fruit mix samples exceeded this limit. At 8 °C, 100% of mango and fruit mix samples remained below this limit after 10 days, whereas 100% of melon and papaya reached it after 7 days. Results indicate 4 °C as the ideal to store safely fresh-cut mango, melon, papaya and fruit mix for 10 days. Besides, 8 °C can also be an option, but not for melon and papaya. Findings highlight the ability of L. monocytogenes to survive and grow in fresh-cut fruits even at a very low initial population levels.

Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil.

The application of coatings with essential oils for food preservation is an alternative way to keep minimally processed apple slices fresh, nutritious, safe, sensory palatable, and accessible for consumers. In the present study, the effect of three bioactive coatings on quality variables of minimally processed Golden Delicious apple slices for 25-days at 4 °C was evaluated. The coatings were CT1-chitosan-based, CT2-guar gum-based, and CT3-composite guar gum-starch-based; all three coatings contained cinnamon essential oil and were compared with UCT0-uncoated apple slices. The quality variables evaluated were weight-loss, firmness, browning index, total phenolic content, total soluble solids, titratable acidity, respiration rate, microbial analysis, and sensory evaluation. All coatings improved the preservation and sensorial quality variables of Golden Delicious apples; however, although the CT1-chitosan-based coating was capable of extending the shelf-life of minimally processed apple, it demonstrated less sensorially favorable scores for flavor, odor, and overall acceptance attributes.

Dietary inflammatory index and mortality in hemodialysis patients by path analysis approach (NUGE-HD study).

OBJECTIVE: The aim of this study was to evaluate the interrelationships between dietary, nutritional, and inflammatory factors in predicting all-cause mortality among individuals in hemodialysis (HD) treatment. METHODS: Participating in this study were 137 patients undergoing HD (58.4% men, 61.7 ± 15.4 y of age) from the NUtrition and GEnetics on HemoDialysis outcomes (NUGE-HD study) cohort. Sociodemographic, anthropometric, and clinical data were collected. Dietary inflammatory index scores were calculated from a quantitative food frequency questionnaire. Plasma C-reactive protein was used as an inflammatory marker. Data were analyzed by path analysis. RESULTS: During the 2-y follow-up, 27 patients (19.7%) died. Compared with survivors, non-survivors were older (P = 0.01) and had lower body mass index (P = 0.04). In relation to direct (unmediated) associations, dietary inflammatory index (P = 0.049) and C-reactive protein (P = 0.016) were positively associated, whereas body mass index was negatively associated with mortality (P = 0.012). There were no indirect (mediated) associations of the variables evaluated with mortality. CONCLUSION: More proinflammatory diet and systemic inflammation have a direct association with mortality among patients undergoing HD therapy. Additionally, more proinflammatory diet is associated with unhealthy dietary pattern.

Storage quality of fresh-cut apples treated with yerba mate (Ilex paraguariensis).

Dipping fresh-cut fruits in antioxidant solutions is a useful method to avoid enzymatic browning. Yerba mate extracts have a high content of antioxidant compounds and could be a natural alternative to control browning and improve the bioactive properties of fresh-cut apples. Therefore, this study aimed to evaluate the performance of an antioxidant solution of yerba mate (1.2%), citric acid (0.9%) and ascorbic acid (1.0%) with water as control, on fresh-cut 'Granny Smith' apples during storage at 2 °C (18 days) and 10 °C (15 days) under MAP. Physicochemical characteristics, bioactive properties, sensory attributes, microbial quality as well as the gas composition within the packages were analyzed throughout storage. Samples from both treatments showed a slower quality loss at 2 °C than at 10 °C. The antioxidant solution increased the lag-phase of molds, mesophilic and psychrotrophic microorganisms stored at 2 °C. The phenolic compounds of yerba mate together with ascorbic acid, not only increased the antioxidant capacity of the fresh-cut apples but also reduced the enzymatic browning at both temperatures, increasing the storage time in 2-5 days with an acceptable appearance, when compared to control samples. The antioxidant solution containing yerba mate provided the fresh-cut apples with a higher content of healthy compounds throughout storage at both temperatures.

Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil.

AIMS: This study evaluated the microbiological quality and safety of minimally processed parsley sold in southeastern Brazilian food markets. METHODS AND RESULTS: One hundred samples were submitted to the enumeration of Enterobacteriaceae by plating on MacConkey agar. Colonies of Enterobacteriaceae were randomly selected and identified by MALDI-TOF MS. Samples were also tested for Listeria monocytogenes and Salmonella sp. The mean count of Enterobacteriaceae was 6·0 ± 1·0 log CFU per gram, while 18 genera (including 30 species) of bacteria belonging to this family were identified. Salmonella and L. monocytogenes were not detected, while L. innocua was found in two samples and L. fleischmannii was found in one sample. Moreover generic Escherichia coli was found in three samples, all from different brands of minimally processed parsley. CONCLUSIONS: Even though microbial pathogens were not isolated, a variety of indicator micro-organisms were identified, including vegetable spoilers and species capable of causing human opportunistic infections. These results suggest hygienic failures and/or lack of temperature control during processing and storage of these ready-to-eat products. SIGNIFICANCE AND IMPACT OF STUDY: This study highlights the need for control measures during the production chain of minimally processed parsley in order to reduce microbial contamination and the risks of foodborne diseases.

Evaluation and modeling of changes in color, firmness, and physicochemical shelf life of cut pineapple (Ananas comosus) slices in equilibrium-modified atmosphere packaging.

In this study cut, pineapple slices of 1 cm thick were packaged and stored at different temperatures and equilibrium modified atmosphere packages (EMAPs) to determine changes of color and firmness over time to represent physicochemical shelf life. From the experimental data, a variance analysis was performed to determine the effect of temperature and O2 level on the evolution of color (CIELAB coordinates) and firmness. It was observed that the evolution in L* , a* , and b* coordinates is independent on O2 concentration in the EMAP system. After that, suitable models were adjusted to represent the change of the quality properties as a function of temperature by using first-order models to represent color and a power model for firmness. Likewise, a modified normal distribution function was adjusted to represent the coefficient of firmness loss depending on the O2 level besides the temperature effect. The firmness model was used to obtain a suitable equation to predict shelf life of the pineapple slices for different EMAP systems. Finally, a validation experiment was performed at 8 °C obtaining a high capacity of prediction (R2 adj > 0.90) compared with the experimental data. The adjusted model can be used to configure a satisfactory EMAP system for the best preservation of minimally processed pineapple from the predicted evolution of color, firmness, and shelf life depending on temperature and O2 concentration. PRACTICAL APPLICATION: In this work, we built a mathematical model to simulate the shelf life of pineapple cut into slices based on changes in color and firmness and as a function of temperature and oxygen level. These properties are truly relevant because they are very clear evidence of the fruit deterioration, and for that reason, we chose them for the model. The model we developed can be applied in retail and supermarket systems to determine precisely how long the product on the shelf can last before being disposed of, reducing material losses.

Chitosan-citric acid edible coating to control Colletotrichum gloeosporioides and maintain quality parameters of fresh-cut guava.

This study aimed to verify the action of edible chitosan-citric acid (CHI-CA) coating to control Colletotrichum gloeosporioides and maintain quality parameters of fresh-cut guava. Chitosan was obtained from Litopenaeus vannamei shells using high temperature and short exposure times. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of CHI-CA against C. gloeosporioides were determined by macrodilutions at 28 °C/120 h in the absence/presence of CHI-CA (0-10 mg/mL). Scanning electron microscopy was used to evaluate morphological changes in the fungus. Guava slices were coated with CHI-CA (MIC) or 5 mg/mL glycerol (control). Rot incidence and physicochemical, physical, and microbiological factors were determined at 0, 3, 7, and 14 days at 24 °C and 4 °C. Chitosan presented typical structural characterization, 64% deacetylation, and a molecular weight of 1.6 × 104 g/mol. CHI-CA exhibited MIC and MFC values of 5 mg/mL and 10 mg/mL, respectively, and promoted changes in the morphology and cell surface of fungal spores. The fresh-cut guava coated with CHI-CA maintained quality parameters during storage and preserved their sensorial characteristics. Therefore, the use of CHI-CA as a coating is a promising strategy for improving postharvest quality of fresh-cut fruits.

Assessment of the microbiological quality and safety of minimally processed vegetables sold in Piracicaba, SP, Brazil.

The present study shows the results of the microbiological quality and safety of minimally processed vegetables sold in supermarkets and grocery stores located in the city of Piracicaba, SP, Brazil. A total of 100 samples were collected and submitted to enumeration of total coliforms, coliforms at 45°C and generic Escherichia coli using the standard most probable number (MPN) method, in addition to enumeration of total Enterobacteriaceae by plating on MacConkey agar. Moreover, colonies of Enterobacteriaceae were randomly selected and submitted to identification on a MALDI-TOF MS Biotyper™. Samples were also tested for Salmonella spp. according to the ISO 6579:2002 method. The mean count of total coliforms was 2·9 ± 0·5 log MPN per g. For coliforms at 45°C, 20 samples were positive (mean 1·5 ± 1·0 log MPN per g). Generic E. coli was detected in 16 samples (mean 1·4 ± 0·9 log MPN per g) and only one was positive for Salmonella. The mean count of total Enterobacteriaceae was 6·5 ± 1·2 log CFU per g and the most frequent genera identified by MALDI-TOF were Enterobacter (25·9%), Pantoea (9·6%) and Rahnella (9·0%). Overall, results point to poor microbiological quality of a few samples, indicating hygiene failure during their processing. This can pose health risks to consumers, mainly because these products were labelled as sanitized and marketed as ready-to-eat. SIGNIFICANCE AND IMPACT OF THE STUDY: In this study, the microbiological quality and safety of minimally processed vegetables sold in the city of Piracicaba, SP, Brazil, were evaluated through the detection of Salmonella spp., generic Escherichia coli and other Enterobacteriaceae. The results obtained point to poor microbiological quality and safety of a few samples, as generic E. coli was detected in 16 out of 100 samples and Salmonella was isolated from one of them. This indicates hygiene failures during their processing and health risk to consumers, since these products are usually sold as ready-to-eat and typically require no further heat treatment before consumption.

Fruits and vegetable-processing waste: a case study in two markets at Rio de Janeiro, RJ, Brazil.

Fruits and vegetables (FV) consumed in natura or processed produce a significant volume of waste, causing an economic deficit in the productive chain. FV markets feature a significant production of vegetable residues with potential of use, since they commercialize an increasing amount of minimally processed vegetables and fruit juices. To this end, it is important to identify, quantify, and characterize these wastes and to propose feasible and coherent alternatives for their use at regional and worldwide levels. In this paper, a case study of two FV markets in Rio de Janeiro, Brazil, was conducted to identify and quantify FV processing waste. Over a period of 20 days, the FV residues from 31 vegetables and 17 fruits were identified and weighed. It is estimated by extrapolation that 106,000 kg of FV were processed in 1 year in two units of FV markets and 48.6% of FV were discarded as by-products. This may be a consequence of factors that contribute to waste generation, such as the low preparation and/or training of the manipulators as well as the quality of the equipment and the maintenance thereof. Thus, studies that aim to understand the environmental impact by monitoring the of FV waste are fundamental, since this waste can be used as raw material and converted into value-added products.

Effect of different chemical compounds and ultrasound bath on the sanitization of minimally processed carrots / Efeito de diferentes componentes químicos e banho de ultrassom na sanitização de cenouras minimamente processadas

The objective of this study was to evaluate the effect of the use of different chemical compounds combined with ultrasound bath on the sanitization of minimally processed carrots. The sanitizers sodium hypochlorite, peracetic acid, and sodium dichloroisocyanurate were investigated, all of them associated with the ultrasound bath, and the aerobic mesophiles and E. coli counts were evaluated. Sodium hypochlorite associated with ultrasound reduced the population of aerobic mesophiles and E. coli by 0.23 and 1.88 log cycles, respectively. For sodium dichloroisocyanurate associated with ultrasound, the reduction was 3.06 and 2.76 log cycles, while for the association with peracetic acid, this reduction was 2.72 and 2.35 log cycles. Thus, the effect of the ultrasound bath and sodium dichloroisocyanurate increased the decontamination efficiency of the minimally processed carrots. In addition, there is analternative to the use of sodium hypochlorite, once they are not involved in reactions with organic compounds and the formation of trihalomethanes, which are harmful to health.(AU)

O objetivo deste estudo foi avaliar o efeito do uso de diferentes compostos químicos combinados ao ultrassom na sanitização de cenouras minimamente processadas. Foram investigados os sanitizantes hipoclorito de sódio, ácido peracético e dicloroisocianurato de sódio, todos associados à técnica de banho de ultrassom, e foram avaliadas as contagens de mesófilos aeróbios e E. coli. O hipoclorito de sódio associado ao ultrassom reduziu em 0,23 e 1,88 ciclos log a população de mesófilos aeróbios e E. coli, respectivamente. Para o dicloroisocianurato de sódio associado ao ultrassom a redução foi de3,06 e 2,76 ciclos log, enquanto que para a associação com o ácido peracético essa redução foi de 2,72e 2,35 ciclos log. Assim, o tratamento composto pela técnica de ultrassom e o dicloroisocianurato de sódio aumentou a eficiência de descontaminação das cenouras minimamente processadas. Além disso, considera-se uma alternativa ao uso do hipoclorito de sódio, uma vez que não estão envolvidos em reações com compostos orgânicos e na formação de trihalometanos, prejudiciais à saúde.(AU)

Effect of different chemical compounds and ultrasound bath on the sanitization of minimally processed carrots / Efeito de diferentes componentes químicos e banho de ultrassom na sanitização de cenouras minimamente processadas

The objective of this study was to evaluate the effect of the use of different chemical compounds combined with ultrasound bath on the sanitization of minimally processed carrots. The sanitizers sodium hypochlorite, peracetic acid, and sodium dichloroisocyanurate were investigated, all of them associated with the ultrasound bath, and the aerobic mesophiles and E. coli counts were evaluated. Sodium hypochlorite associated with ultrasound reduced the population of aerobic mesophiles and E. coli by 0.23 and 1.88 log cycles, respectively. For sodium dichloroisocyanurate associated with ultrasound, the reduction was 3.06 and 2.76 log cycles, while for the association with peracetic acid, this reduction was 2.72 and 2.35 log cycles. Thus, the effect of the ultrasound bath and sodium dichloroisocyanurate increased the decontamination efficiency of the minimally processed carrots. In addition, there is analternative to the use of sodium hypochlorite, once they are not involved in reactions with organic compounds and the formation of trihalomethanes, which are harmful to health.

O objetivo deste estudo foi avaliar o efeito do uso de diferentes compostos químicos combinados ao ultrassom na sanitização de cenouras minimamente processadas. Foram investigados os sanitizantes hipoclorito de sódio, ácido peracético e dicloroisocianurato de sódio, todos associados à técnica de banho de ultrassom, e foram avaliadas as contagens de mesófilos aeróbios e E. coli. O hipoclorito de sódio associado ao ultrassom reduziu em 0,23 e 1,88 ciclos log a população de mesófilos aeróbios e E. coli, respectivamente. Para o dicloroisocianurato de sódio associado ao ultrassom a redução foi de3,06 e 2,76 ciclos log, enquanto que para a associação com o ácido peracético essa redução foi de 2,72e 2,35 ciclos log. Assim, o tratamento composto pela técnica de ultrassom e o dicloroisocianurato de sódio aumentou a eficiência de descontaminação das cenouras minimamente processadas. Além disso, considera-se uma alternativa ao uso do hipoclorito de sódio, uma vez que não estão envolvidos em reações com compostos orgânicos e na formação de trihalometanos, prejudiciais à saúde.

Efecto de recubrimientos comestibles de Aloe vera y alginato de sodio sobre la calidad poscosecha de fresa / Effect of Aloe vera and sodium alginate edible coatings on postharvest quality of strawberry

RESUMEN Las fresas son frutas altamente perecederas, susceptibles a daño mecánico, deterioro y desórdenes fisiológicos durante su almacenamiento. La aplicación de recubrimientos, se presenta como una alternativa promisoria de tratamiento poscosecha, que permite mantener la calidad de las fresas. El objetivo de esta investigación fue estudiar el efecto de recubrimientos comestibles de sábila (A. vera) y alginato de sodio sobre parámetros de calidad de fresas, durante el almacenamiento refrigerado. Se evaluaron mezclas de recubrimientos comestibles de alginato de sodio y A. vera (100:0, 75:25, 50:50 y 25:75) sobre la pérdida de peso, color, firmeza, pH y acidez titulable de fresas, durante almacenamiento refrigerado (0, 3 ,9 y 12 días). Adicionalmente, se determinó el espesor y la opacidad de las películas obtenidas a partir de las soluciones formadoras de recubrimientos, utilizando el método de "casting". Los resultados mostraron que la combinación de A. vera y alginato de sodio tiene un efecto significativo en la reducción de pérdida de calidad de fresa, durante el almacenamiento en refrigeración. Todos los tratamientos con recubrimientos comestibles presentaron, al final del almacenamiento, menor pérdida de peso (7-16%), mayor firmeza (entre 1,3 a 2,1 veces más), mayor retención del color y mayor acidez titulable que las muestras sin recubrimiento (control). El espesor de las películas disminuyó con el incremento de la adición de Aloe vera y la opacidad disminuyó significativamente con la adición de la sábila en 25% y 50% en las mezclas con alginato de sodio.

ABSTRACT Strawberries are highly perishable fruits, being susceptible to mechanical injury, decay and physiological disorders during storage. Applications of edible coatings have been shown to be promising as a tool to improve the quality and extend storage. The aim of this study was to evaluate the use of Aloe vera and sodium alginate as an edible coating in postharvest quality of cold storage strawberries. The composition of edible coatings of sodium alginate and A. vera (100: 0, 75:25, 50:50 and 25:75) was studied on weight loss, color, firmness, pH and titrable acidity of strawberries during refrigerated storage (0, 3, 9 and 12 days). The thickness and opacity of the films were also determined, from the coating forming solutions using the casting method. The short shelf life and the high deterioration of the quality characteristics of strawberries during postharvest, justify to investigate alternative conservation techniques such as edible coatings, in order to reduce food loss and improve consumer acceptance The results showed that the combination of Aloe vera and sodium alginate has a significant effect in the reduction of the loss of the quality of the fruit during refrigerated storage. All coating treatments showed at the end of storage less weigth loss (7-16%), greater firmness, (between 1,3 to 2,1 more times) more color retention and greater titrable acidity tan uncoated samples (Control). The addition of Aloe vera decreased the thickness of the films and the opacity decreased significantly with the addition of Aloe vera in 25 and 50% in the mixtures with sodium Alginate.