Biblioteca Digital de VanguardiaHydrogen peroxide on fresh cut snap bean pathogens control and enzymatic browning
The objective of this study was to evaluate the efficacy of sanitization with hydrogen peroxide in reducing the enzymatic browning and pathogens of fresh cut snap bean. Fresh cut snap beans were inoculated by immersion in an Escherichia coli and Salmonella enteritidis contaminant solution Then, the...
| Autores principales: | , , , , |
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| Formato: | info:eu-repo/semantics/article |
| Lenguaje: | Portugués |
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Federal University of Piauí
2017
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| Acceso en línea: | https://comunicatascientiae.com.br/comunicata/article/view/1429 http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77807 |
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| author | de Arruda Palharini, Maria Cecília de Júlio Pereira Santos, Claudia Aline de Souza Fileti, Mirian Ravási Stéfano Simionato, Eliane Maria Cerqueira Sasaki, Fabiana Fumi |
| author_facet | de Arruda Palharini, Maria Cecília de Júlio Pereira Santos, Claudia Aline de Souza Fileti, Mirian Ravási Stéfano Simionato, Eliane Maria Cerqueira Sasaki, Fabiana Fumi |
| author_sort | de Arruda Palharini, Maria Cecília |
| collection | Repositorio |
| description | The objective of this study was to evaluate the efficacy of sanitization with hydrogen peroxide in reducing the enzymatic browning and pathogens of fresh cut snap bean. Fresh cut snap beans were inoculated by immersion in an Escherichia coli and Salmonella enteritidis contaminant solution Then, the vegetable was sanitized with hydrogen peroxide (0; 5; 10 and 20 mL L-1) for 10 minutes. The pathogens were monitored immediately after sanitization and after 4 days of storage at 10ºC. In other similar experiment, but without inoculation of pathogens, the snap bean were evaluated periodically. The surface color, pH, activity of phenylalanine ammonia-lyase, peroxidase and polyphenoloxidase enzymes, chlorophyll and carotenoids contents were evaluated. The sanitization with hydrogen peroxide reduced the count of E. coli and S. enteritidis, being similar for different hydrogen peroxide concentrations. The browning of the section surface of snap bean was controlled by hydrogen peroxide in the concentration of 20 mL L-1. The activity of the enzymes as well as the pigments content (chlorophyll and carotenoids) were not affected by treatments, except the polyphenoloxidase enzyme. The pH increased during storage and was greatest in snap bean sanitized with 20 mL L-1. The sanitization with hydrogen peroxide is effective in reducing population of E.coli and S. enteritidis and minimizing browning in fresh cut snap bean, but caused spots on the vegetable skin, precluding its use. |
| format | info:eu-repo/semantics/article |
| id | clacso-CLACSO77807 |
| institution | CLACSO, Repositorio Digital |
| language | Portugués |
| publishDate | 2017 |
| publisher | Federal University of Piauí |
| record_format | greenstone |
| spelling | clacso-CLACSO778072022-03-21T20:07:51Z Hydrogen peroxide on fresh cut snap bean pathogens control and enzymatic browning Peróxido de hidrogênio no controle de patógenos e do escurecimento enzimático de vagem minimamente processada de Arruda Palharini, Maria Cecília de Júlio Pereira Santos, Claudia Aline de Souza Fileti, Mirian Ravási Stéfano Simionato, Eliane Maria Cerqueira Sasaki, Fabiana Fumi Phaseolus vulgaris L. microbiologia qualidade sanificação. The objective of this study was to evaluate the efficacy of sanitization with hydrogen peroxide in reducing the enzymatic browning and pathogens of fresh cut snap bean. Fresh cut snap beans were inoculated by immersion in an Escherichia coli and Salmonella enteritidis contaminant solution Then, the vegetable was sanitized with hydrogen peroxide (0; 5; 10 and 20 mL L-1) for 10 minutes. The pathogens were monitored immediately after sanitization and after 4 days of storage at 10ºC. In other similar experiment, but without inoculation of pathogens, the snap bean were evaluated periodically. The surface color, pH, activity of phenylalanine ammonia-lyase, peroxidase and polyphenoloxidase enzymes, chlorophyll and carotenoids contents were evaluated. The sanitization with hydrogen peroxide reduced the count of E. coli and S. enteritidis, being similar for different hydrogen peroxide concentrations. The browning of the section surface of snap bean was controlled by hydrogen peroxide in the concentration of 20 mL L-1. The activity of the enzymes as well as the pigments content (chlorophyll and carotenoids) were not affected by treatments, except the polyphenoloxidase enzyme. The pH increased during storage and was greatest in snap bean sanitized with 20 mL L-1. The sanitization with hydrogen peroxide is effective in reducing population of E.coli and S. enteritidis and minimizing browning in fresh cut snap bean, but caused spots on the vegetable skin, precluding its use. O objetivo deste trabalho foi avaliar a eficácia da sanificação com peróxido de hidrogênio em minimizar o escurecimento enzimático e reduzir patógenos em vagem minimamente processada. Vagens minimamente processadas foram inoculadas por imersão em solução contaminante de Escherichia coli e Salmonella enteritidis e sanificadas com peróxido de hidrogênio (0, 5, 10 e 20 mL L-1) por 10 minutos. A população de patógenos foi monitorada imediatamente após a sanificação e no quarto dia de armazenamento a 10ºC. Em outro experimento similar, porém sem a inoculação dos patógenos, as vagens foram avaliadas periodicamente quanto à: coloração da superfície da casca e corte; pH; atividade das enzimas fenilalanina-amônia-liase, peroxidase e polifenoloxidase; teor de clorofila e carotenoides. A sanificação reduziu a contagem de E. coli e S. enteritidis, sendo essa redução similar nas diferentes concentrações de peróxido. O escurecimento da superfície de corte das vagens foi minimizado pelo peróxido de hidrogênio na concentração de 20 mL L-1. As atividades das enzimas, assim como o teor de clorofila e carotenoides não foram afetados pelos tratamentos, exceto a polifenoloxidase. O pH aumentou durante o armazenamento, sendo maior nas vagens sanitizadas com 20 mL L-1 de peróxido. Conclui-se que a sanificação com peróxido de hidrogênio é eficaz em reduzir a população de E. coli e S. enteritidis bem como minimizar o escurecimento na superfície de corte da vagem, porém ocasiona manchas na casca das vagens minimamente processadas, inviabilizando sua utilização. 2017-04-06 2022-03-21T20:07:51Z 2022-03-21T20:07:51Z info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artigo Científico https://comunicatascientiae.com.br/comunicata/article/view/1429 10.14295/cs.v8i1.1429 http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77807 por https://comunicatascientiae.com.br/comunicata/article/view/1429/446 https://comunicatascientiae.com.br/comunicata/article/view/1429/664 Copyright (c) 2017 Maria Cecília de Arruda Palharini, Claudia Aline de Júlio Pereira Santos, Mirian de Souza Fileti, Eliane Maria Ravási Stéfano Simionato, Fabiana Fumi Cerqueira Sasaki application/pdf application/vnd.openxmlformats-officedocument.wordprocessingml.document Federal University of Piauí Comunicata Scientiae; Vol. 8 No. 1 (2017); 69-79 Comunicata Scientiae; v. 8 n. 1 (2017); 69-79 2177-5133 2176-9079 |
| spellingShingle | Phaseolus vulgaris L. microbiologia qualidade sanificação. de Arruda Palharini, Maria Cecília de Júlio Pereira Santos, Claudia Aline de Souza Fileti, Mirian Ravási Stéfano Simionato, Eliane Maria Cerqueira Sasaki, Fabiana Fumi Hydrogen peroxide on fresh cut snap bean pathogens control and enzymatic browning |
| title | Hydrogen peroxide on fresh cut snap bean pathogens control and enzymatic browning |
| title_full | Hydrogen peroxide on fresh cut snap bean pathogens control and enzymatic browning |
| title_fullStr | Hydrogen peroxide on fresh cut snap bean pathogens control and enzymatic browning |
| title_full_unstemmed | Hydrogen peroxide on fresh cut snap bean pathogens control and enzymatic browning |
| title_short | Hydrogen peroxide on fresh cut snap bean pathogens control and enzymatic browning |
| title_sort | hydrogen peroxide on fresh cut snap bean pathogens control and enzymatic browning |
| topic | Phaseolus vulgaris L. microbiologia qualidade sanificação. |
| url | https://comunicatascientiae.com.br/comunicata/article/view/1429 http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77807 |