Different electrolytic treatments for food sanitation and conservation simulating a wash process at the packinghouse

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorSanta Catarina State University (UDESC)-
Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.creatorMendes, Carolina Rosai-
Autor(es): dc.creatorDilarri, Guilherme-
Autor(es): dc.creatorMontagnolli, Renato Nallin-
Autor(es): dc.creatorBidoia, Ederio Dino-
Data de aceite: dc.date.accessioned2025-08-21T22:32:32Z-
Data de disponibilização: dc.date.available2025-08-21T22:32:32Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2024-05-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s13197-023-05882-1-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/306807-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/306807-
Descrição: dc.descriptionMicroorganisms are predominantly responsible for food deterioration, necessitating the sanitization and removal of these entities from food surfaces. The packinghouse employs free chlorine in the sanitization process; however, free chlorine's propensity to react with organic matter, forming potentially toxic compounds, has led to its restriction or outright prohibition in several European countries. Therefore, this study aims to assess various washing methods, emulating packinghouse conditions, utilizing diverse forms of electrolyzed water to impede microbial proliferation and significantly enhance the food's shelf life. The subject of investigation was cherry tomatoes. The findings revealed that electrolyzed water containing NaCl exhibited superior efficacy compared to electrolysis with Na2SO4. Both forms of electrolyzed water demonstrated noteworthy effectiveness in inhibiting microorganisms, resulting in a reduction of 2.0 Log CFU mL−1 for bacteria and 1.5 Log CFU mL−1 for fungi. The electrolyzed water also exhibited a comparable capability to free chlorine in removing fecal coliforms from the tomato surfaces. Notably, both electrolyzed water treatments extended the shelf life of cherry tomatoes by at least three days, accompanied by minimal or negligible residues of free chlorine. Consequently, the electrolyzed water formulations proposed in this study present themselves as promising alternatives to traditional packinghouse sanitizers.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionDepartment of General and Applied Biology Sao Paulo State University (UNESP), Avenida 24-A 1515, SP-
Descrição: dc.descriptionDepartment of Fisheries Engineering and Biological Sciences Santa Catarina State University (UDESC), Rua Coronel Fernandes Martins 270, SC-
Descrição: dc.descriptionDepartment of Natural Sciences Mathematics and Education Federal University of Sao Carlos (UFSCar), SP-330 Km 174, SP-
Descrição: dc.descriptionDepartment of General and Applied Biology Sao Paulo State University (UNESP), Avenida 24-A 1515, SP-
Descrição: dc.descriptionCNPq: 150092/2022-9-
Formato: dc.format879-887-
Idioma: dc.languageen-
Relação: dc.relationJournal of Food Science and Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCherry tomatoes-
Palavras-chave: dc.subjectElectrolyzed water-
Palavras-chave: dc.subjectFree chlorine-
Palavras-chave: dc.subjectMicroorganism-
Palavras-chave: dc.subjectShelf life-
Título: dc.titleDifferent electrolytic treatments for food sanitation and conservation simulating a wash process at the packinghouse-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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