Fanglei Zou , Chunming Tan , Zhiyi Chang , Tharushi S. Shinali , Bo Zhang , Lili Zhang , Zixin Han , Wei Wu , Nan Shang
{"title":"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","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":"{\"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}","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}
New strategy for improving postharvest quality of cherry tomatoes: Synergy of plasma-activated water and Welsh onion leaf protein extracts
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.
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.