Articles
APPLICATION OF CO2 MICRO- AND NANO-BUBBLES AT LOWER PRESSURE AND ROOM TEMPERATURE TO INACTIVATE MICROORGANISMS IN CUT WAKEGI (ALLIUM WAKEGI ARAKI)
Article number
875_54
Pages
417 – 424
Language
English
Abstract
Cut vegetables have become popular among consumers in the past few decades.
Washing with sodium hypochlorite (NaOCl) solution is the most common method used for preventing cut vegetables from spoiling, but some organic compounds react easily with available chlorine to form toxic chlorinated products.
Thus, other disinfection methods to replace NaOCl treatment are being explored.
We previously devised an instrument with CO2 micro- and nano-bubbles under pressure less than 2.0 MPa (MNB-CO2) for inactivating microorganisms in food at room temperature.
The aim of this study was to investigate the effect of MNB-CO2 on the inactivation of microorganisms in cut wakegi (Allium wakegi Araki), which are difficult to inactivate with NaOCl.
MNB-CO2 treatment was conducted at each condition of pressure (0.1~2.0 MPa), temperature (20~30°C) and solution pH (3.0~6.5) for 10~30 min.
Also, for comparison, cut wakegi was immersed in 100 ppm NaOCl solution at 20~30°C for 10~30 min and washed for 5 min to remove residual NaOCl.
Total and coliform bacteria in cut wakegi were effectively inactivated by MNB-CO2. The inactivation effect of MNB-CO2 treatment was almost the same as that of NaOCl treatment.
The number of total and coliform bacteria significantly decreased with increasing pressure and temperature in the MNB-CO2 treatment, and was especially decreased with decreasing solution pH. These results suggested that MNB-CO2 treatment at pressure less than 2.0 MPa and room temperature was very effective at inactivating microorganisms in cut wakegi as an alternative to NaOCl treatment.
Washing with sodium hypochlorite (NaOCl) solution is the most common method used for preventing cut vegetables from spoiling, but some organic compounds react easily with available chlorine to form toxic chlorinated products.
Thus, other disinfection methods to replace NaOCl treatment are being explored.
We previously devised an instrument with CO2 micro- and nano-bubbles under pressure less than 2.0 MPa (MNB-CO2) for inactivating microorganisms in food at room temperature.
The aim of this study was to investigate the effect of MNB-CO2 on the inactivation of microorganisms in cut wakegi (Allium wakegi Araki), which are difficult to inactivate with NaOCl.
MNB-CO2 treatment was conducted at each condition of pressure (0.1~2.0 MPa), temperature (20~30°C) and solution pH (3.0~6.5) for 10~30 min.
Also, for comparison, cut wakegi was immersed in 100 ppm NaOCl solution at 20~30°C for 10~30 min and washed for 5 min to remove residual NaOCl.
Total and coliform bacteria in cut wakegi were effectively inactivated by MNB-CO2. The inactivation effect of MNB-CO2 treatment was almost the same as that of NaOCl treatment.
The number of total and coliform bacteria significantly decreased with increasing pressure and temperature in the MNB-CO2 treatment, and was especially decreased with decreasing solution pH. These results suggested that MNB-CO2 treatment at pressure less than 2.0 MPa and room temperature was very effective at inactivating microorganisms in cut wakegi as an alternative to NaOCl treatment.
Authors
F. Kobayashi, H. Ikeura, M. Tamaki, Y. Hayata
Keywords
CO2 micro- and nano-bubbles, cut wakegi (Allium wakegi Araki), the inactivation of microorganisms, sensory evaluations, sodium hypochlorite
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