Ozonated water extends the shelf life of fresh-cut lettuce
Ozonated water extends the shelf life of fresh-cut lettuce
复制标题
DOI：
10.1021/jf050359c
复制
发表时间：
2005-07-13
影响因子：
6.1
通讯作者：
Gil, MI
中科院分区：
文献类型：
--
作者：
Beltrán, D;Selma, MV;Gil, MI
研究了使用臭氧水作为消毒剂来延长鲜切生菜的保质期以及对抗氧化成分（多酚和维生素 C）的影响。使用三种不同的臭氧水浸液在 4 摄氏度下清洗鲜切卷心生菜 (Lactuca sativa L.) [10、20 和 10 被紫外线 C (UV-C) 光激活 mg·L-1 分钟总臭氧剂量]，并将浸液与水和氯冲洗进行比较。将处理过的生菜包装在空气或活性气调包装（MAP）（4 kPa O-2 + 12 kPa CO2 与 N-2 平衡）中，并在 4°C 下储存 13 天。尽管臭氧水具有很强的氧化活性，但不会刺激鲜切生菜的呼吸活动。此外，臭氧水保持了鲜切生菜的初始视觉外观，并在空气中储存期间控制了褐变。最初，与水相比，臭氧水和氯使总嗜温菌群分别减少了 1.6 和 2.1 log。活性 MAP 可有效控制总微生物生长，与储存结束时储存在空气中的样品相比，实现了 2.0 对数减少。另一方面，与水洗样品相比，活性 MAP 使消毒样品上的大肠菌群减少 2.0-3.5 个。最有效的处理方法是 UV-C 激活的臭氧 20 和臭氧 10，其效果与氯一样。各个酚类化合物的变化与洗涤处理无关。 13天后，空气中的绿原酸和异绿原酸含量显着增加，而单咖啡酰酒石酸和二咖啡酰酒石酸则保持不变。 MAP有效抑制了咖啡酰奎宁衍生物的积累，而咖啡酰酒石酸衍生物在MAP储存过程中减少，达到相似的水平。维生素C（抗坏血酸和脱氢抗坏血酸）的含量在储存过程中下降，特别是在MAP下。臭氧水可以作为鲜切生菜氯的替代消毒剂，因为它可以很好地保持感官品质和褐变控制，同时不会有害地减少抗氧化剂成分。
The use of ozonated water as a sanitizer to extend the shelf life of fresh-cut lettuce and the effect on the antioxidant constituents (polyphenols and vitamin C) were investigated. Fresh-cut iceberg lettuce (Lactuca sativa L.) was washed at 4 degrees C using three different ozonated water dips [10, 20, and 10 activated by ultraviolet C (UV-C) light mg L-1 min total ozone dose], and the dips were compared with water and chlorine rinses. Treated lettuce was packaged in air or active modified atmosphere packaging (MAP) (4 kPa of O-2 + 12 kPa of CO2 balanced with N-2) and stored for 13 days at 4 degrees C. Despite its strong oxidizing activity, ozonated water did not stimulate the respiratory activity of fresh-cut lettuce. Moreover, ozonated water maintained the initial visual appearance of fresh-cut lettuce and controlled browning during storage in air, Initially, ozonated water and chlorine reduced the total mesophilic population by 1.6 and 2.1 log, respectively, when compared with water. Active MAP was effective in controlling total microbial growth, achieving 2.0 log reduction in relation to samples stored in air at the end of storage. On the other hand, active MAP caused a 2.0-3.5 reduction of coliforms on sanitized samples compared with water-washed samples, The most efficient treatments were ozone 20 and ozone 10 activated by UV-C, which were as effective as chlorine. Changes in individual phenolic compounds were independent of the washing treatments. In air, chlorogenic and isochlorogenic acid contents increased noticeably after 13 days while monocaffeoyltartaric and dicaffeoyltartaric acids remained unchanged. MAP effectively suppressed accumulation of caffeoylquinic derivatives, whereas caffeoyltartaric derivatives decreased during MAP storage to reach similar levels, The content of vitamin C (ascorbic acid and dehydroascorbic acid) decreased during storage, particularly under MAP. Ozonated water could be an alternative sanitizer to chlorine for fresh-cut lettuce due to good retention of sensorial quality and browning control with no detrimental reduction in the antioxidant constituents.