Advanced search
1 file | 325.95 KB

Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage

Author
Organization
Abstract
The effect of different decontamination treatments such as washing with sodium hypochlorite (20 and 200 mg/L), peroxyacetic acid (80 and 250 mg/L), neutral electrolysed oxidising water (4.9 and 31.7 mg/L free chlorine) and contact with 1.55 mg/L chlorine dioxide gas on the microbial and sensory quality, and the nutrient content of fresh-cut white cabbage was studied. Only rinsing with 200 mg/L sodium hypochlorite, peroxyacetic acid or contact with gaseous chlorine dioxide resulted in significantly higher reductions of the total plate count (1.5-2.5 log cfu/g) than the ones achieved by washing with tap water (0.5 log cfu/g). However, those treatments giving the best results from a microbial point of view induced significant changes in the sensory quality. Regarding the effects on nutrient content, the mechanical effects caused by water washing already reduced the vitamin C content by 16-29%. Contrary to washing with neutral electrolysed oxidising water and contact with chlorine dioxide gas, a supplementary decrease of the vitamin C content ranging between 9 and 28% was observed, when peroxyacetic acid or 200 mg/L sodium hypochlorite were used. After the use of peroxyacetic acid or gaseous chlorine dioxide, the phenol content also showed a decreasing trend, although not statistically significant. Apart from the effect of washing with water, the lipophilic nutrients were well retained after a decontamination step except for the alpha-tocopherol content, when peroxyacetic acid was used (-43 to 56%), and for the all-trans-beta-carotene content (-8%) of cabbage in contact with gaseous chlorine dioxide. Because of its potential to reduce the initial microbial load without negative effects on the sensory quality, in combination with its limited effects on nutrient content, a treatment with 80 mg/L peroxyacetic acid is preferable to decontaminate fresh-cut white cabbage.
Keywords
GASEOUS CHLORINE DIOXIDE, Colour, Total heterotrophic counts, VEGETABLES, Disinfection, FOODS, SHELF-LIFE, Carotenoids, TOTAL ANTIOXIDANT CAPACITY, BRASSICA-OLERACEA, LISTERIA-MONOCYTOGENES, FRESH, BY-PRODUCTS, VITAMIN-C, Ascorbic acid, Antioxidants, Cabbage (Brassica oleracea L. var. capitata)

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 325.95 KB

Citation

Please use this url to cite or link to this publication:

Chicago
Vandekinderen, Isabelle, John Van Camp, Frank Devlieghere, Kim Veramme, Nathalie Bernaert, Quenten Denon, Peter Ragaert, and Bruno De Meulenaer. 2009. “Effect of Decontamination on the Microbial Load, the Sensory Quality and the Nutrient Retention of Ready-to-eat White Cabbage.” European Food Research and Technology 229 (3): 443–455.
APA
Vandekinderen, I., Van Camp, J., Devlieghere, F., Veramme, K., Bernaert, N., Denon, Q., Ragaert, P., et al. (2009). Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 229(3), 443–455.
Vancouver
1.
Vandekinderen I, Van Camp J, Devlieghere F, Veramme K, Bernaert N, Denon Q, et al. Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2009;229(3):443–55.
MLA
Vandekinderen, Isabelle et al. “Effect of Decontamination on the Microbial Load, the Sensory Quality and the Nutrient Retention of Ready-to-eat White Cabbage.” EUROPEAN FOOD RESEARCH AND TECHNOLOGY 229.3 (2009): 443–455. Print.
@article{807328,
  abstract     = {The effect of different decontamination treatments such as washing with sodium hypochlorite (20 and 200 mg/L), peroxyacetic acid (80 and 250 mg/L), neutral electrolysed oxidising water (4.9 and 31.7 mg/L free chlorine) and contact with 1.55 mg/L chlorine dioxide gas on the microbial and sensory quality, and the nutrient content of fresh-cut white cabbage was studied. Only rinsing with 200 mg/L sodium hypochlorite, peroxyacetic acid or contact with gaseous chlorine dioxide resulted in significantly higher reductions of the total plate count (1.5-2.5 log cfu/g) than the ones achieved by washing with tap water (0.5 log cfu/g). However, those treatments giving the best results from a microbial point of view induced significant changes in the sensory quality. Regarding the effects on nutrient content, the mechanical effects caused by water washing already reduced the vitamin C content by 16-29%. Contrary to washing with neutral electrolysed oxidising water and contact with chlorine dioxide gas, a supplementary decrease of the vitamin C content ranging between 9 and 28% was observed, when peroxyacetic acid or 200 mg/L sodium hypochlorite were used. After the use of peroxyacetic acid or gaseous chlorine dioxide, the phenol content also showed a decreasing trend, although not statistically significant. Apart from the effect of washing with water, the lipophilic nutrients were well retained after a decontamination step except for the alpha-tocopherol content, when peroxyacetic acid was used (-43 to 56%), and for the all-trans-beta-carotene content (-8%) of cabbage in contact with gaseous chlorine dioxide. Because of its potential to reduce the initial microbial load without negative effects on the sensory quality, in combination with its limited effects on nutrient content, a treatment with 80 mg/L peroxyacetic acid is preferable to decontaminate fresh-cut white cabbage.},
  author       = {Vandekinderen, Isabelle and Van Camp, John and Devlieghere, Frank and Veramme, Kim and Bernaert, Nathalie and Denon, Quenten and Ragaert, Peter and De Meulenaer, Bruno},
  issn         = {1438-2377},
  journal      = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
  keywords     = {GASEOUS CHLORINE DIOXIDE,Colour,Total heterotrophic counts,VEGETABLES,Disinfection,FOODS,SHELF-LIFE,Carotenoids,TOTAL ANTIOXIDANT CAPACITY,BRASSICA-OLERACEA,LISTERIA-MONOCYTOGENES,FRESH,BY-PRODUCTS,VITAMIN-C,Ascorbic acid,Antioxidants,Cabbage (Brassica oleracea L. var. capitata)},
  language     = {eng},
  number       = {3},
  pages        = {443--455},
  title        = {Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage},
  url          = {http://dx.doi.org/10.1007/s00217-009-1069-1},
  volume       = {229},
  year         = {2009},
}

Altmetric
View in Altmetric
Web of Science
Times cited: