Effectiveness of edible coatings to inhibit browning and inactivate foodborne pathogens on fresh-cut apples

文献类型： 外文期刊

第一作者： Jin, Tony Z.

作者： Jin, Tony Z.;Gurtler, Joshua B.;Fan, Xuetong;Chen, Wenxuan

作者机构：

期刊名称：JOURNAL OF FOOD SAFETY （ 影响因子：1.953； 五年影响因子：1.946 ）

ISSN： 0149-6085

年卷期： 2020 年 40 卷 4 期

页码：

收录情况： SCI

摘要： Multiple formulations of edible coating solutions were developed and evaluated for their ability to maintain the quality and minimize populations of foodborne bacteria on fresh-cut apples. Fresh-cut apples were artificially inoculated withSalmonellaspp.,Escherichia coliO157:H7, andListeria monocytogenes, and dip-treated with coating solutions. Changes in populations of pathogens and molds and yeasts (M&Y) were evaluated after solution treatments and during storage at 4 degrees C for 35 days. Changes in color, texture firmness, and weight loss during storage were also determined. Among the formulations, the solution containing 1% of three organic acids (acetic, lactic, and levulinic acids), 2% N-acetyl-l-cysteine or L-cysteine with 0.5% chitosan demonstrated the best effectiveness for the simultaneous reduction of pathogenic and spoilage microorganisms, control of browning, and maintenance of the quality of fresh-cut apples. The treated apple slices had nondetectable pathogens and M&Y (<1 log CFU) and the least quality changes for 35-day storage. The developed solutions can be used at processing plants, retail stores, or homes to protect fresh-cut apples or other fresh-cut fruits and vegetables from microbiological and quality deterioration.

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