ascorbic-acid and chlorite

Appropriate sanitation is a priority for extending the shelf life and promoting the consumption of immature pea seeds, as processing accelerates quality deterioration and microbial growth.. The combined effect of disinfection with acidified sodium chlorite (ASC) or sodium hypochlorite (SH) and packaging under a passive modified atmosphere (MAP) at 1 or 4 °C on quality was analysed. After 14 days, greenness and vitamin C had decreased, especially in the SH-disinfected samples. Total phenols and antioxidant capacity were not affected by disinfection. Proteins levels fell by around 27%, regardless of the sanitizer and storage temperature. Compared with the initial microbial load, samples stored at 1 °C showed an increase of 1 log CFU g. Immature pea seeds could be stored for 14 days at 1-4 °C under MAP with only minor quality changes. Disinfection with ASC resulted in better sensory quality, higher content of vitamin C and lower psychrophile counts. More research is needed to analyse the effect of these treatments on other quality parameters. © 2017 Society of Chemical Industry.

Topics: Adult; Ascorbic Acid; Bacteria; Chlorides; Female; Food Microbiology; Food Packaging; Food Preservation; Food Storage; Humans; Hydrogen-Ion Concentration; Male; Middle Aged; Phenols; Pisum sativum; Plant Proteins; Seeds; Young Adult

Edible coating has been an innovation within the bioactive packaging concept. The comparative analysis upon the effect of edible coating, sodium chlorite (SC) and their combined application on quality maintenance of minimally processed pomelo (Citrus grandis) fruits during storage at 4 °C was conducted. Results showed that the combination of edible coating and SC dipping delayed the microbial development whereas the sole coating or dipping treatment was less efficient. The synergetic application of edible coating and SC treatment under modified atmosphere packaging (MAP, 10% O2 , 10% CO2 ) was able to maintain the total soluble solids level and ascorbic acid content, while reduce the weight loss as well as development of mesophiles and psychrotrophs. Nonetheless, the N, O-carboxymethyl chitosan solely coated samples showed significantly higher level of weight loss during storage with comparison to the untreated sample. Furthermore, the combined application of edible coating and SC dipping under active MAP best maintained the sensory quality of minimally processed pomelo fruit during storage.

Topics: Ascorbic Acid; Chitosan; Chlorides; Citrus; Food Contamination; Food Microbiology; Food Packaging; Food Preservation; Food Preservatives; Food Storage; Fruit; Humans; Principal Component Analysis; Taste

The main objective of this study was to determine the ability of various decontaminants to increase the prevalence of resistance to antibiotics in Escherichia coli populations on poultry. Chicken legs were dipped for 15 min into aqueous solutions (wt/vol) of trisodium phosphate (TSP; 12%), acidified sodium chlorite (ASC; 1200 ppm), ascorbic acid (AA; 2%) or citric acid (CA; 2%), or tap water (control). Samples were analyzed immediately after treatment (day 0) and after five days of storage at 7 ± 1 °C. A total of 250 E. coli isolates (50 from each group of samples; 25 on day 0 and 25 on day 5) were tested against twelve antibiotics of clinical significance by means of a standard disc-diffusion technique. A high prevalence of resistance to antibiotics was observed for E. coli strains from control samples, with three (6.0%) isolates sensitive, three (6.0%) resistant to one antibiotic and 44 (88.0%) isolates resistant to two or more antibiotics. Isolates from control samples had a lower prevalence of resistance than those from treated samples to ampicillin-sulbactam (P < 0.01, samples treated with TSP), amoxicillin-clavulanic acid (P < 0.001, ASC, AA and CA), cephotaxime (P < 0.05, TSP), trimethoprim-sulphamethoxazole (P < 0.05, AA; P < 0.01, CA), tetracycline (P < 0.01, CA), ciprofloxacin (P < 0.001, ASC; P < 0.05, AA; P < 0.01, CA) and nitrofurantoin (P < 0.01, TSP). These results suggest that the chemical decontaminants tested could favor the emergence, selection and/or proliferation of antibiotic-resistant strains in microbial populations on poultry meat.

Topics: Animals; Anti-Bacterial Agents; Ascorbic Acid; Chickens; Chlorides; Citric Acid; Decontamination; Disinfectants; Drug Resistance, Bacterial; Escherichia coli; Food Storage; Meat; Microbial Sensitivity Tests; Phosphates; Selection, Genetic

Effects of aqueous chlorine dioxide (ClO(2)) treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.) were investigated. Mulberry fruit were immersed into 20, 60, and 80 mg/l ClO(2) solutions for 5, 10, and 15 min, respectively. Mulberries were then rinsed with potable tap water for 1 min and stored at -1°C for 14 d. ClO(2) treatment was effective in retention of flavonoid, ascorbic acid, reducing sugar, and titratable acid. ClO(2) concentration and treatment time were significant factors affecting ClO(2) treatment. The shelf-life of the samples treated by 60 mg/l ClO(2) for 15 min was extended to 14 d compared to 8 d for the control. No ClO(2), ClO(2)(-), or ClO(3)(-) residues were detected in samples treated by 60 mg/l ClO(2) for 15 min. These results indicated that ClO(2) treatment was a promising approach to preserve mulberry fruit with no significant risks of chemical residues.

Topics: Ascorbic Acid; Carbohydrates; Chlorates; Chlorides; Chlorine Compounds; Colony Count, Microbial; Consumer Product Safety; Disinfectants; Flavonoids; Food Contamination; Food Handling; Food Microbiology; Food Preservation; Fruit; Morus; Oxides

To evaluate the variations in the nutritional components of a broccoli cultivar under saline stress, two different NaCl concentrations (40 and 80 mM) were assayed. Glucosinolates, phenolic compounds, and ascorbic and dehydroascorbic acids (vitamin C) were analyzed by HPLC, and mineral composition was determined by ICP spectrophotometry. Qualitative differences were observed for several bioactive compounds depending on the plant organ and the intensity of the salt stress. Glucosinolate content showed the most significant increase in the florets; phenolic compounds also increased in the florets, whereas no variation in the vitamin C content was observed as a result of the saline treatments. The mineral composition of the edible parts of the inflorescences remained within the range of the recommended values for human consumption. Overall, the nutritional quality of the edible florets of broccoli was improved under moderate saline stress.

Topics: Ascorbic Acid; Brassica; Chlorides; Minerals; Nutritive Value; Phenols; Plant Extracts