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Application of Ultrasound Combined with Acetic Acid and Peracetic Acid: Microbiological and Physicochemical Quality of Strawberries
This work evaluated the application of organic acids (acetic and peracetic acid) and ultrasound as alternative sanitization methods for improving the microbiological and physicochemical qualities of strawberries. A reduction of up to 2.48 log CFU/g aerobic mesophiles and between 0.89 and 1.45 log CF...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7792923/ https://www.ncbi.nlm.nih.gov/pubmed/33375142 http://dx.doi.org/10.3390/molecules26010016 |
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author | Donatti Leão Alvarenga, Priscila Mileib Vasconcelos, Christiane de São José, Jackline Freitas Brilhante |
author_facet | Donatti Leão Alvarenga, Priscila Mileib Vasconcelos, Christiane de São José, Jackline Freitas Brilhante |
author_sort | Donatti Leão Alvarenga, Priscila |
collection | PubMed |
description | This work evaluated the application of organic acids (acetic and peracetic acid) and ultrasound as alternative sanitization methods for improving the microbiological and physicochemical qualities of strawberries. A reduction of up to 2.48 log CFU/g aerobic mesophiles and between 0.89 and 1.45 log CFU/g coliforms at 35 °C was found. For molds and yeasts, significant differences occurred with different treatments and storage time (p < 0.05). Ultrasound treatments in combination with peracetic acid and acetic acid allowed a decimal reduction in molds and yeasts (p < 0.05). All evaluated treatments promoted a significant reduction in the Escherichia coli count (p < 0.05). Scanning electron microscopy revealed fragmented E. coli cells due to treatment with acetic acid and ultrasound. Storage time significantly affected pH, total titratable acidity, total soluble solids and the ratio of the total titratable acidity to the total soluble solids (p < 0.05). Anthocyanin content did not change with treatment or time and generally averaged 13.47 mg anthocyanin/100 g of strawberries on fresh matter. Mass loss was not significantly affected by the applied treatments (p > 0.05). The combination of ultrasound and peracetic acid may be an alternative to chlorine-based compounds to ensure microbiological safety without causing significant changes in the physicochemical characteristics of strawberries. |
format | Online Article Text |
id | pubmed-7792923 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-77929232021-01-09 Application of Ultrasound Combined with Acetic Acid and Peracetic Acid: Microbiological and Physicochemical Quality of Strawberries Donatti Leão Alvarenga, Priscila Mileib Vasconcelos, Christiane de São José, Jackline Freitas Brilhante Molecules Article This work evaluated the application of organic acids (acetic and peracetic acid) and ultrasound as alternative sanitization methods for improving the microbiological and physicochemical qualities of strawberries. A reduction of up to 2.48 log CFU/g aerobic mesophiles and between 0.89 and 1.45 log CFU/g coliforms at 35 °C was found. For molds and yeasts, significant differences occurred with different treatments and storage time (p < 0.05). Ultrasound treatments in combination with peracetic acid and acetic acid allowed a decimal reduction in molds and yeasts (p < 0.05). All evaluated treatments promoted a significant reduction in the Escherichia coli count (p < 0.05). Scanning electron microscopy revealed fragmented E. coli cells due to treatment with acetic acid and ultrasound. Storage time significantly affected pH, total titratable acidity, total soluble solids and the ratio of the total titratable acidity to the total soluble solids (p < 0.05). Anthocyanin content did not change with treatment or time and generally averaged 13.47 mg anthocyanin/100 g of strawberries on fresh matter. Mass loss was not significantly affected by the applied treatments (p > 0.05). The combination of ultrasound and peracetic acid may be an alternative to chlorine-based compounds to ensure microbiological safety without causing significant changes in the physicochemical characteristics of strawberries. MDPI 2020-12-22 /pmc/articles/PMC7792923/ /pubmed/33375142 http://dx.doi.org/10.3390/molecules26010016 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Donatti Leão Alvarenga, Priscila Mileib Vasconcelos, Christiane de São José, Jackline Freitas Brilhante Application of Ultrasound Combined with Acetic Acid and Peracetic Acid: Microbiological and Physicochemical Quality of Strawberries |
title | Application of Ultrasound Combined with Acetic Acid and Peracetic Acid: Microbiological and Physicochemical Quality of Strawberries |
title_full | Application of Ultrasound Combined with Acetic Acid and Peracetic Acid: Microbiological and Physicochemical Quality of Strawberries |
title_fullStr | Application of Ultrasound Combined with Acetic Acid and Peracetic Acid: Microbiological and Physicochemical Quality of Strawberries |
title_full_unstemmed | Application of Ultrasound Combined with Acetic Acid and Peracetic Acid: Microbiological and Physicochemical Quality of Strawberries |
title_short | Application of Ultrasound Combined with Acetic Acid and Peracetic Acid: Microbiological and Physicochemical Quality of Strawberries |
title_sort | application of ultrasound combined with acetic acid and peracetic acid: microbiological and physicochemical quality of strawberries |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7792923/ https://www.ncbi.nlm.nih.gov/pubmed/33375142 http://dx.doi.org/10.3390/molecules26010016 |
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