Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon
Ultrasound combined with sanitizers is efficient for the reduction of microbiological contaminants in fruits and vegetables. However, the physicochemical changes remain to be elucidated. Therefore, the isolated and combined effect of ultrasound (40 kHz, 500 W) and sodium hypochlorite (NaOCl) (100 mg...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/2936589 |
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| author | Denes K. A. Rosario Ana Lucia A. Duarte Marina C. M. Madalao Manoela C. Libardi Luciano J. Q. Teixeira Carlos A. Conte-Junior Patricia C. Bernardes |
| author_facet | Denes K. A. Rosario Ana Lucia A. Duarte Marina C. M. Madalao Manoela C. Libardi Luciano J. Q. Teixeira Carlos A. Conte-Junior Patricia C. Bernardes |
| author_sort | Denes K. A. Rosario |
| collection | DOAJ |
| description | Ultrasound combined with sanitizers is efficient for the reduction of microbiological contaminants in fruits and vegetables. However, the physicochemical changes remain to be elucidated. Therefore, the isolated and combined effect of ultrasound (40 kHz, 500 W) and sodium hypochlorite (NaOCl) (100 mg/L) for 5 min in the bacterial microbiota and physicochemical changes on yellow melon (Cucumis melo L.) were evaluated. Mesophilic aerobic bacteria (MAB), pH, total titratable acidity (TTA), and texture profile were performed. No changes in pH and TTA (p>0.05) were obtained. Firmness, chewiness, cohesiveness, and gumminess increased (p<0.05) after the ultrasound application. A synergistic effect between ultrasound and NaOCl in the MAB reduction was achieved. Therefore, ultrasound improves the antimicrobial effect of NaOCl and texture profile without undesirable chemical changes. |
| format | Article |
| id | doaj-art-62bf00de2b4a44c39a863340a11b5dcf |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-62bf00de2b4a44c39a863340a11b5dcf2025-02-03T01:24:04ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/29365892936589Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow MelonDenes K. A. Rosario0Ana Lucia A. Duarte1Marina C. M. Madalao2Manoela C. Libardi3Luciano J. Q. Teixeira4Carlos A. Conte-Junior5Patricia C. Bernardes6Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909 Rio de Janeiro, BrazilDepartment of Food Engineer, Federal University of Espírito Santo, Alto Universitário, s/n, Alegre, 29500-000 Espírito Santo, BrazilDepartment of Food Engineer, Federal University of Espírito Santo, Alto Universitário, s/n, Alegre, 29500-000 Espírito Santo, BrazilDepartment of Food Engineer, Federal University of Espírito Santo, Alto Universitário, s/n, Alegre, 29500-000 Espírito Santo, BrazilDepartment of Food Engineer, Federal University of Espírito Santo, Alto Universitário, s/n, Alegre, 29500-000 Espírito Santo, BrazilPost Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909 Rio de Janeiro, BrazilDepartment of Food Engineer, Federal University of Espírito Santo, Alto Universitário, s/n, Alegre, 29500-000 Espírito Santo, BrazilUltrasound combined with sanitizers is efficient for the reduction of microbiological contaminants in fruits and vegetables. However, the physicochemical changes remain to be elucidated. Therefore, the isolated and combined effect of ultrasound (40 kHz, 500 W) and sodium hypochlorite (NaOCl) (100 mg/L) for 5 min in the bacterial microbiota and physicochemical changes on yellow melon (Cucumis melo L.) were evaluated. Mesophilic aerobic bacteria (MAB), pH, total titratable acidity (TTA), and texture profile were performed. No changes in pH and TTA (p>0.05) were obtained. Firmness, chewiness, cohesiveness, and gumminess increased (p<0.05) after the ultrasound application. A synergistic effect between ultrasound and NaOCl in the MAB reduction was achieved. Therefore, ultrasound improves the antimicrobial effect of NaOCl and texture profile without undesirable chemical changes.http://dx.doi.org/10.1155/2018/2936589 |
| spellingShingle | Denes K. A. Rosario Ana Lucia A. Duarte Marina C. M. Madalao Manoela C. Libardi Luciano J. Q. Teixeira Carlos A. Conte-Junior Patricia C. Bernardes Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon Journal of Food Quality |
| title | Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon |
| title_full | Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon |
| title_fullStr | Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon |
| title_full_unstemmed | Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon |
| title_short | Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon |
| title_sort | ultrasound improves antimicrobial effect of sodium hypochlorite and instrumental texture on fresh cut yellow melon |
| url | http://dx.doi.org/10.1155/2018/2936589 |
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