Location: Residue Chemistry and Predictive Microbiology ResearchTitle: Effectiveness of edible coatings to inhibit browning and inactivate foodborne pathogens on fresh-cut apples
|CHEN, WENXUAN - Zhejiang Academy Of Agricultural Sciences|
Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/19/2020
Publication Date: 4/6/2020
Citation: Jin, Z.T., Chen, W., Gurtler, J., Fan, X. 2020. Effectiveness of edible coatings to inhibit browning and inactivate foodborne pathogens on fresh-cut apples. Journal of Agricultural and Food Chemistry. https://doi.org/10.1111/jfs.12802.
Interpretive Summary: Contamination of foodborne pathogens and Surface browning of fresh-cut apples are major concerns for consumer safety and market values. In this study, special formulations were developed to effectively reduce populations of foodborne pathogens (Salmonella, E. coli O157:H7, and Listeria monocytogenes) and spoilage microorganisms while maintaining their fresh-like color and qualities through 35-day storage at 4 degree C. The developed solutions can be used at retail stores or homes to protect fresh-cut apples or other fresh-cut fruits and vegetables from microbiological and quality deterioration.
Technical Abstract: Multiple formulations of edible coating solutions were developed and evaluated for their ability to maintain the quality and minimize populations of foodborne bacteria on fresh-cut apples. Fresh-cut apples were artificially inoculated with Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes, and dip-treated with coating solutions. Changes in populations of pathogens and molds and yeasts (M&Y) were evaluated after solution treatments and during storage at 4°C for 35 days. Changes in color, texture firmness and weight loss during storage were also determined. Among the formulations, the solution containing 1% of three organic acids (acetic, lactic, levulinic acids), 2% N-acetyl-l-cysteine or L-cysteine with 0.5% chitosan demonstrated the best effectiveness for the simultaneous reduction of pathogenic and spoilage microorganisms, control of browning and maintenance of the quality of fresh-cut apples. The treated apple slices had non-detectable pathogens and M&Y (< 1 log CFU) and the least quality changes during 35 days storage. The developed solutions can be used at processing plants, retail stores or homes to protect fresh-cut apples or other fresh-cut fruits and vegetables from microbiological and quality deterioration.