首页|Characterization of slightly acidic electrolyzed water(SAEW)on effective disinfection against microbial safety and retention of phenolic compound in SAEW treated fresh romaine lettuce
Characterization of slightly acidic electrolyzed water(SAEW)on effective disinfection against microbial safety and retention of phenolic compound in SAEW treated fresh romaine lettuce
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Objectives:This study investigated the effects of processing parameters,specifically the flow rate and the combination of diluted HCI and salt(NaCl)at different concentrations,on the properties of slightly acidic electrolyzed water(SAEW)that was produced.Materials and Methods:The properties of the SAEW that were analyzed included pH,oxidation-reduction potential(ORP),available chlorine concentration(ACC),and generated hypochlorous acid(HCIO)concentration.Meanwhile,the total aerobic bacteria and total phenolic content retention were determined.Results:NaCl alone resulted in the lowest pH(＜4)and the highest ORP values(＞1000 mV).Increasing the HCI concentration significantly raised the pH to greater than 5 and lowered the ORP values of SAEW,with the highest pH(5.7)observed with 1.5％HCI and 5％NaCl.The highest HCIO concentration of 19.65±1.03 mg/L was obtained with 1.5％HCI:5％NaCl.Interestingly,the concentration of NaCl had no significant effect on the production of HCIO.Furthermore,different concentrations of combined NaCl and HCI significantly influenced the inactivation efficiency on total aerobic bacteria count and changes in phenolic compound content.Increasing HCI concentrations from 0.5％to 2.0％led to an increase in the re-duction of aerobic bacteria counts from 2.51 to 4.22 log colony-forming units(CFU)/g with 5％NaCl and from 2.49 to 3.52 log CFU/g with 10％NaCl.Flow rates significantly contributed to the change in HCIO formation and altered the properties of the produced SAEW.The results indicated that SAEW treatment significantly reduced total aerobic bacteria counts.A lower flow rate(0.3 L/min)produced the highest log reduction.Additionally,SAEW treatment led to a reduction in phenolic content,even though a considerable amount was retained at lower HCIO concentrations.Conclusions:These findings offer valuable information on optimizing SAEW treatment protocols for enhancing microbial safety and extending the shelf life of fresh produce,while considering the impact on the content of phenolic compounds.
Slightly acidic electrolyzed water treatmentmicrobial inactivationphenolic compound degradationhypochlorous acid
John Shi、Sophia Jun Xue、Joshua Tang
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Guelph Research and Development Center,Agriculture and Agri-Food Canada,Guelph,Ontario,Canada
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