New strategy for improving postharvest quality of cherry tomatoes: Synergy of plasma-activated water and Welsh onion leaf protein extracts

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Control Pub Date : 2024-05-23 DOI:10.1016/j.foodcont.2024.110592

Fanglei Zou , Chunming Tan , Zhiyi Chang , Tharushi S. Shinali , Bo Zhang , Lili Zhang , Zixin Han , Wei Wu , Nan Shang

{"title":"New strategy for improving postharvest quality of cherry tomatoes: Synergy of plasma-activated water and Welsh onion leaf protein extracts","authors":"Fanglei Zou , Chunming Tan , Zhiyi Chang , Tharushi S. Shinali , Bo Zhang , Lili Zhang , Zixin Han , Wei Wu , Nan Shang","doi":"10.1016/j.foodcont.2024.110592","DOIUrl":null,"url":null,"abstract":"<div><p>Plasma-activated water (PAW) has significant advantages in inactivating a variety of microorganisms, which is increasingly being used in combination with other technologies (ultrasound, mild heat, and antimicrobial agents, etc.) in food decontamination studies, especially for fresh fruits and vegetables. Nevertheless, studies have yet to be on combining PAW with plant protein extracts for fruit preservation. To improve the decontamination effect of PAW, we extracted an antimicrobial protein, the effects of adding 5% Welsh onion leaf protein extract (WOLPE) on microbial growth, physicochemical properties, nutritional composition, antioxidant capacity, microstructure, and sensory quality of cherry tomatoes treated with PAW were investigated. The results of 14 d storage at 4 °C showed that PAW combined with WOLPE (PCW) treatment reduced the microbial counts by 2.11 log CFU/g and 3.99 log CFU/g for bacteria and fungi, respectively, as compared to the control group treated with sterile deionized water. Firmness and relative electric conductivity (REC) results showed that PCW treatment delayed the softening of cherry tomatoes, while PCW treatment had no negative effects on the color and pH of cherry tomatoes and improved antioxidant capacity. The sensory and nutritional qualities of cherry tomatoes were maintained and the shelf life was extended. The results indicated that PCW technology is a promising method for the postharvest preservation of cherry tomatoes.</p></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":null,"pages":null},"PeriodicalIF":5.6000,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Control","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0956713524003098","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Plasma-activated water (PAW) has significant advantages in inactivating a variety of microorganisms, which is increasingly being used in combination with other technologies (ultrasound, mild heat, and antimicrobial agents, etc.) in food decontamination studies, especially for fresh fruits and vegetables. Nevertheless, studies have yet to be on combining PAW with plant protein extracts for fruit preservation. To improve the decontamination effect of PAW, we extracted an antimicrobial protein, the effects of adding 5% Welsh onion leaf protein extract (WOLPE) on microbial growth, physicochemical properties, nutritional composition, antioxidant capacity, microstructure, and sensory quality of cherry tomatoes treated with PAW were investigated. The results of 14 d storage at 4 °C showed that PAW combined with WOLPE (PCW) treatment reduced the microbial counts by 2.11 log CFU/g and 3.99 log CFU/g for bacteria and fungi, respectively, as compared to the control group treated with sterile deionized water. Firmness and relative electric conductivity (REC) results showed that PCW treatment delayed the softening of cherry tomatoes, while PCW treatment had no negative effects on the color and pH of cherry tomatoes and improved antioxidant capacity. The sensory and nutritional qualities of cherry tomatoes were maintained and the shelf life was extended. The results indicated that PCW technology is a promising method for the postharvest preservation of cherry tomatoes.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

提高樱桃番茄采后质量的新策略等离子活化水和威尔士洋葱叶蛋白提取物的协同作用

等离子活化水（PAW）在灭活各种微生物方面具有显著优势，越来越多地与其他技术（超声波、温和加热和抗菌剂等）结合用于食品净化研究，尤其是新鲜水果和蔬菜。然而，关于将 PAW 与植物蛋白提取物结合起来用于水果保鲜的研究还不多。为了提高 PAW 的去污效果，我们提取了一种抗菌蛋白，研究了添加 5% 的威尔士洋葱叶蛋白提取物（WOLPE）对经 PAW 处理的樱桃番茄的微生物生长、理化性质、营养成分、抗氧化能力、微观结构和感官质量的影响。在 4 °C 下贮藏 14 天的结果表明，与用无菌去离子水处理的对照组相比，PAW 与 WOLPE（PCW）结合处理可使细菌和真菌的微生物数量分别减少 2.11 log CFU/g 和 3.99 log CFU/g。硬度和相对电导率（REC）结果表明，PCW 处理延缓了樱桃番茄的软化，同时 PCW 处理对樱桃番茄的颜色和 pH 值没有负面影响，并提高了抗氧化能力。樱桃番茄的感官和营养品质得以保持，货架期得以延长。结果表明，PCW 技术是一种很有前景的樱桃番茄采后保鲜方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.