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Acids in Combination with Sodium Dodecyl Sulfate Caused Quality

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Acids in Combination with Sodium Dodecyl Sulfate Caused Quality Acids in Combination with Sodium Dodecyl Sulfate Caused Quality Deterioration of Fresh-Cut Iceberg Lettuce during Storage in Modified Atmosphere Package Wenqiang Guan, Lihan Huang, and Xuetong Fan Abstract: Recent studies showed that sodium acid sulfate (SAS) and levulinic acid (LA) in combination with sodium dodecyl sulfate (SDS) was effective in inactivating human pathogens on Romaine lettuce. The present study investigated the effects of LA and SAS in combination with SDS (as compared with citric acid and chlorine) on the inactivation of E. coli O157:H7 and sensory quality of fresh-cut Iceberg lettuce in modified atmosphere packages during storage at 4 ◦C. Results showed that LA (0.5% to 3%) and SAS (0.25% to 0.75%) with 0.05% SDS caused detrimental effects on visual quality and texture of lettuce. LA- and SAS-treated samples were sensorially unacceptable due to development of sogginess and softening after 7 and 14 d storage. It appears that the combined treatments caused an increase in the respiration rate of fresh-cut lettuce as indicated by higher CO2 and lower O2 in modified atmosphere packages. On the positive side, the acid treatments inhibited cut edge browning of lettuce pieces developed during storage. LA (0.5%), SAS (0.25%), and citric acid (approximately 0.25%) in combination with SDS reduced population of E. coli OH157:H7 by 0.41, 0.87, and 0.58 log CFU/g, respectively, while chlorine achieved a reduction of 0.94 log CFU/g without damage to the lettuce. Therefore, compared to chlorine, LA and SAS in combination with SDS have limited commercial value for fresh-cut Iceberg lettuce due to quality deterioration during storage. Keywords: chlorine, citric acid, E. coli O157:H7, fresh-cut lettuce, levulinic acid, sodium acid sulfate Introduction Washing fresh-cut produce after cutting and prior to packag- Consumption of fresh-cut fruits and vegetables has been increas- ing is an important step in reducing microbial populations. Dif- ing in developed countries in recent years. However, this increase ferent washing chemical agents have been studied to determine in consumption is accompanied by increased frequencies of food- their efficacy in the inactivation of pathogenic bacteria on veg- Quality borne illnesses caused by the presence of human pathogens on etables (Venkitanarayanan and others 2002; Herdt and Feng 2009; Keskinen and others 2009). Chlorine (sodium hypochlorite, 50 to or even inside fresh produce (Lynch and others 2009). Pathogen S: Sensory & Food contamination of fresh produce can occur in the field, handling, 200 ppm) has been widely used in lettuce washes mainly to sanitize processing, packaging, and distribution (Beuchat 1996). Lettuce washing water and to prevent cross-contamination, but its effec- (Lactuca sativa) is among the most highly consumed fresh-cut veg- tiveness in reducing microbial population of fresh produce is very etables, being a traditional ingredient in salads, sandwiches, and limited, achieving less than 1 log CFU/g (where CFU = colony- other items found in self-service restaurants. It is, nevertheless, forming unit) reduction of common pathogens (Beuchat and oth- known as a vehicle for pathogens and toxins, being one of the ers 1998; Herdt and Feng 2009; Velazquez´ and others 2009). The main leafy vegetables involved in cases of foodborne outbreaks in limited efficacy of chlorine in reducing bacterial populations and the United States. (Da Cruz and others 2008; Mandrell 2009). A its adverse effects, such as formation of trihalomethanes upon re- number of E. coli O157:H7 outbreaks have been linked to shred- action with organic matter, have raised concerns by consumers ded ready-to-eat Iceberg lettuce and prepackaged, ready-to-eat against chlorine use and may lead to new regulatory restrictions salads containing Iceberg and other leafy greens (Mandrell 2009). in the future (Richardson and others 1998). Thus, there is a need Therefore microbial contamination needs to be minimized and to identify and evaluate alternative sanitizers for use on fresh-cut the pathogen must be inactivated. vegetables. Different washing chemical agents have been studied to determine their efficacy in the inactivation of pathogenic bacteria on fresh-cut lettuce (Sapers and others 2001; Francisco and others 2009; Herdt and Feng 2009; Olmez and Akbas 2009). MS 20100426 Submitted 4/19/2010, Accepted 6/22/2010. Author Guan is with Organic acids have shown to be effective in reducing bacteria Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, populations on some fresh-cut fruits and vegetables. Common National Engineering and Technology Research Center for Preservation of Agriculture types of acids available for use in fresh-cut fruits and vegetables Products, Tianjin 300384, China. Author Huang and Fan are with U.S. Dept. of are mainly organic acids such as citric acid, malic acid, and lactic Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, U.S.A. Direct inquiries to author Fan acid (Zhang and Farber 1996; Venkitanarayanan and others 2002; (E-mail: [email protected]). Rosa and others 2009). It has been reported that dipping of Iceberg lettuce in 0.5% citric acid or 0.5% lactic acid solution for 2 min C 2010 Institute of Food Technologists R r doi: 10.1111/j.1750-3841.2010.01786.x Vol. 75, Nr. 8, 2010 Journal of Food Science S435 Further reproduction without permission is prohibited Lettuce treated with acids . could be as effective as chlorine for reducing microbial populations acid in the diluted FIT solution was estimated to be 0.25% as on fresh-cut Iceberg lettuce (Akbas and Olmez 2007a). FIT, a determined by titrating 10 mL diluted FIT with 0.1 N sodium commercialized sanitizer, is a mixture of mainly citric acid and hydroxide. Table 1 shows the list of treatments and concentrations sodium dodecyl sulfate (SDS) in aqueous solution. and pH of each solution. All dipping solutions were prepared daily In recent years, some new types of acids, which have been using deionized water at 4 ◦C. designated by the U.S. Food and Drug Administration (FDA) as Pieces from 8 heads of lettuce were randomized at first. Then an generally recognized as safe (GRAS), have also attracted interest aliquot (300g) of samples was submerged in 1500 mL of one of the as alternative sanitizers for decontamination of fresh-cut products. solutions while agitated on a shaker (Model M49125, BigbillTM, Fan and others (2009) found that it is possible to use sodium acid Barnsteed Intl., Dubuque, Iowa, U.S.A.) at 100 rpm. After the sulfate (NaHSO4, SAS) to control browning while inhibiting the treatment, the samples were rinsed in deionized water with a ratio growth of microorganisms on apple slices. SAS is a compound of 1:10 (sample:water) for 1 min. The lettuce pieces were then that has been used as a pH control agent, leavening agent, and drained and dried in a hand held, manual salad spinner and placed a processing aid (Anonymous 2008). Current uses for SAS are into polypropylene plastic film bags (PDF961, Cryovac, Duncan, in dressings, sauces, marinades, fillings, beverages, cheeses, and S.C., U.S.A.) with an oxygen transmission of 7000 mL/m2/24 h syrups. Zhao and others (2009) have recently reported that com- and carbon dioxide transmission of 21000 mL/m2/24 h. The bining levulinic acid (CH3C(O)CH2CH2CO2H, LA) with SDS bag sizes were approximately 15 × 14 cm and there were dramatically increased the bactericidal activity of these 2 chemicals; 100 g cut lettuce per bag. The packaged slices were then vac- a combination of 3% LA acid and 1% SDS for 20 s reduced both uumed and flushed with N2 using a Multivac C450 packaging Salmonella and E. coli O157:H7 populations by 6.7 log CFU/g machine (Multivac Inc., Kansas City, Mo., U.S.A.), and stored at ◦ on fresh-cut Romaine lettuce. However, sensory quality of let- 4 C until analysis. Sensory evaluation, headspace O2,andCO2 tuce treated with SAS has not been studied after storage. LA, a in the packages were measured at 1, 7, and 14 d of storage. There keto acid, can be produced at low cost and in high yield from were 4 replicates for each treatment. renewable feedstocks, and the antimicrobial properties of LA have Analysis of headspace O2 and CO2 in packages. On each been reported (Anonymous 2007). The safety of LA and SDS for day of quality analysis, O2 and CO2 in the headspace of packages humans has been widely tested, and they have been designated by were analyzed using a portable O2 and CO2 analyzer (DuralTrak the U.S. FDA as GRAS for direct addition to food as flavoring 902 D, Quantek Instruments, Grafton, Mass., U.S.A.). Samples substance or adjunct and multipurpose additives, respectively (21 in the packages after gas analysis were then used for subsequent Code of Federal Regulations [CFR] 172.515; 21 CFR 172.822) quality analysis. (FDA 2009). Visual quality. Visual quality was assessed immediately after There is no study directly comparing different acid sanitizers headspace analysis of packages by a 3-member trained panel (Kader (citric acid, SAS, and LA) in terms of their effect on both sen- and others 1983; Fan and Sokorai 2008). Overall visual quality sory quality and inactivation of E. coli O157:H7. Therefore, the was rated on a 9 to 1 scale: 9 = excellent, essentially free from objective of the present study was to compare and identify the defects; 7 = good, minor defects, not objectable; 5 = fair, slightly S: Sensory & Food effects of LA and SAS in combination with SDS in comparison to moderately objectionable defects, lower limit of sales appeal; with chlorine and citric acid, 2 commercially used sanitizers, on 3 = poor, excessive defects, limit of salability; 1 = extremely Quality the inactivation of E.
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