Research Publications (Food Safety)

Author(s): Liping Qiao, Man Gao, Jiaxuan Zheng, Jingyan Zhang, Laifeng Lu, Xia Liu

Abstract

Enzymatic browning is one of the limiting factors in extending the shelf-life of food products. Since the chemical composition can differ depending on fruit species and variety, browning prevention treatments may not always present the same efficacy. The goal of this study was to verify if differences between two fresh-cut apple varieties, Granny Smith (GS) and Red Delicious (RD), would affect the performance of polyvinyl chloride (PVC) active films for avoiding browning.

BACKGROUND The greatest hurdle to commercial marketing of fresh‐cut fruits and vegetables is limited shelf‐life due to microbial hazards and quality deterioration. Atmospheric cold plasma (ACP) is an emerging non‐thermal technology with significant potential to improve the safety and storability of fresh products.

Author(s): Basharat Yousuf, Shimin Wu, Mohammed Wasim Siddiqui

Author(s): P. Tarancón, P. Fernández-Serrano, C. Besada

Fresh and fresh-cut tomatoes are high in phytonutrients. But the illness outbreaks associated with contaminated tomatoes have significantly impacted public health and the industry’s economic well-being. Scientific information is critically needed to develop an effective, practical food safety standard to reduce pathogen contamination.

Author(s): Antuo Hu, Cancan Gao, Zhaoxin Lu, Fengxia Lu, Liangyu Kong, Xiaomei Bie

Various fruits are involved in food models, including fresh‐cut fruit, fruit salad, and juices. Toxigenic fungi in horticulture have attracted interest in order to the food safety requirements and their illnesses relation. This study aimed to apply grape by‐products (Gbps) that contain bioactive compounds to reduce mycotoxin and limit toxigenic fungal‐activity in fresh‐cut fruit and juice. The Gbps were collected and extracted using ultra‐sonication.

The present study aimed to examine the efficiency of ethanolic extract of Capsicum annuum L (CAE) in improving the shelf life and quality of fresh‐cut C. annuum (FCCa). The uniformly sliced FCCa were prewashed with sodium hypochlorite solution (NaOCl) and then treated with 10% of CAE. The foodborne pathogens of Listeria monocytogenes and Salmonella enterica were patched on the surface of FCCa and stored at 15°C and 4°C for 12 days.

In this study, two near neutral pH electrolysed water (NEW1 produced by redirecting of the catholyte solution back to the anode chamber and NEW2 produced by using NaCl and NaHCO3 as electrolyte) and control (NEW0, produced by commercial unit) were evaluated for their stability during 75 h storageat 7°C.

The application of natural antibrowning agents for fresh-cut products has been recently considered. This study manifested the efficiency of coconut liquid endosperm, coconut water (CW), from mature tall (cooking) coconut (C-CW) and yellow dwarf coconut (Y-CW) on browning inhibition of ‘Gala’ apple wedges during storage at 4 ± 1 °C for 9 days. The apple wedges were immersed in water (control), C-CW or Y-CW for 1 min.

The effects of light‐emitting diode (LED) illumination on the quality of fresh‐cut cherry tomatoes were investigated. Tomatoes were exposed continuously to red, green, blue, and white LED light for 7 d and control samples stored in darkness. Results showed that blue light treatment significantly led to more total soluble solids, lycopene concentration, and individual phenolic compounds (chlorogenic acid, caffeic acid, rutin) after 7 d of storage.

Today's consumers prefer foods that are practically prepared and ready for consumption. Therefore, global demand for the consumption of minimally processed fruits gained popularity. In this study, the use of quince (Cydonia oblonga) seed mucilage was investigated as an edible coating to extend the shelf life of mandarin fruit ready for consumption. The mucilage obtained from the quince seed extract was used for covering the mandarin slices and samples were stored at 4°C for 10 days.

Produce is rapidly gaining market share worldwide. Ethylene is a gas molecule that causes detrimental changes in produce. Thus, it is crucial to reduce surrounding ethylene besides inhibiting ethylene biosynthesis to extend produce shelf life and reduce food waste. Ethylene‐removing packaging (ERP) can reduce ethylene concentration surrounding produce during transportation and commercialization.

In the current study, fresh‐cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days. The results indicated that 100 µM melatonin treatment inhibited the increase of L* and b* values and retained higher hue angle, total chlorophyll content, and fresh weight during storage.

BACKGROUND During the production of fresh‐cut products, crops are exposed to wounding stress, and as a stress response, phenolic antioxidants are synthesized. This stress response is elicited by extracellular adenosine triphosphate, released from wounded cells and recognized by receptors of unwounded cells. The phenolic antioxidants produced as a stress response are beneficial for human health.

Author(s): Helen Zhang, Etsuko Yamamoto, Johanna Murphy, Annie Locas

Postharvest losses of whole and fresh‐cut fruits and vegetables cause significant reductions in food availability and an increase in economic losses/damages. Additionally, regulatory agencies are increasingly restricting the postharvest use of synthetic chemicals. This has strengthened the need to develop environmentally friendly approaches to postharvest management, such as utilization of natural compounds, antagonist microorganisms, and treatments with abiotic stresses, among others.

This work examined the influence of cultivar, tubers’ age, antibrowning agent, package atmosphere, and storage time on fresh‐cut potatoes’ (FCPs) physical, chemical, and sensory properties. Potato slices of cv.

The effect of oxygen permeability of packaging material on shelf life of minimally processed and passive modified atmosphere packaged pomegranate arils, cv “Wonderful” as well as some quality attributes were investigated. Packaging materials having Oxygen transmission rate (OTR) as low as 125–290 cm3/m2/day were found to provide the gas concentration requirements of 2–5% O2 and 3–10% CO2 for passive modified atmosphere application of fresh fruits and vegetables.

The effects of thiols were examined to inhibit the enzymatic browning of fresh‐cut potato during 48 hr of storage. Polyphenol oxidase (PPO) activity, residual thiol contents, ascorbic acid and antioxidant activities of treated samples were determined after 1, 24 and 48 hr. NAC (2.0%) and CYS (1.0%, 2.0%) solutions totally inhibited the activity of PPO and increased the thiol contents, ascorbic acid and antioxidant activities of potatoes, significantly.

CH and RH reduced browning severity of fresh‐cut taros; CH and RH reduced browning of fresh‐cut taros by regulating PAL, POD and PPO activity; Terpenoids contained in hydrosol extracts might play roles in regulating the activity of PAL, POD and PPO. Abstract Hydrosols are byproducts produced by steam distillation of aromatic plant materials.

As demand for fresh-cut produce increases, minimizing the risk of salmonellosis becomes critical for the produce industry. Sanitizers are routinely used during commercial flume washing of fresh-cut produce to minimize cross-contamination from the wash water .

Author(s): Aniket Satish More, Chaminda Senaka Ranadheera, Zhongxiang Fang, Robyn Warner, Said Ajlouni