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Dual effectiveness of sodium chlorite for enzymatic browning inhibition and microbial inactivation on fresh-cut apples

文献类型： 外文期刊

作者： Luo, Yaguang 1 ; Lu, Shengmin 1 ; Zhou, Bin 1 ; Feng, Hao 3 ;

作者机构： 1.ARS, Environm Microbial & Food Safety Lab, USDA, Beltsville, MD 20705 USA

2.Zhejiang Acad Agr Sci, Inst Food Proc, Hangzhou 310021, Zhejiang, Peoples R China

3.Univ Illinois, Dept Food Sci & Human Nutr, Urbana, IL 61801 USA

关键词： Enzymatic browning;Escherichia coli;Fresh-cut apples;Sodium chlorite;Dual control of browning reaction and pathogen growth

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2011 年 44 卷 7 期

页码：

收录情况： SCI

摘要： The dual effectiveness of sodium chlorite for browning inhibition and microbial inactivation on fresh-cut apples was investigated and compared to other anti-browning and antimicrobial agents. Results indicate that sodium chlorite significantly (P < 0.001) inhibited the browning reaction of fresh-cut Red Delicious apples stored at 5 degrees C for 14 days. This treatment also significantly reduced polyphenol oxidase activities. Treatments with acidified sodium chlorite, calcium chloride, or calcium ascorbate exhibited strong inhibition on apple browning during the early storage, these treatment effects diminished after 7 days in storage. Combining calcium chloride with sodium chlorite further significantly (P < 0.001) improved the firmness of apple slices, and browning inhibition during storage. Additionally, treatments with acidified sodium chlorite, sodium chlorite, or the combination of sodium chlorite and calcium chloride significantly (P < 0.001) reduced Escherichia coli populations on fresh-cut apples by 3.0, 3.6, and 3.9 log cfu g(-1) over the water control. The dual effectiveness of sodium chlorite to inhibit enzymatic browning and inactivate E. coli may allow this compound to achieve a prominent role in improving the quality and safety of products in the fresh-cut apple and other food industries. Published by Elsevier Ltd.

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