Efficacy of ozone micro-bubbles for reducing microbial contamination and browning of shredded organic red cabbage

Conference proceedings article

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Publication Details

Author list: Pongprasert N., Jitareerat P., Srilaong V.

Publisher: International Society for Horticultural Science (ISHS)

Publication year: 2018

Volume number: 1208

Start page: 417

End page: 421

Number of pages: 5

ISBN: 9789462612051

ISSN: 0567-7572

eISSN: 2406-6168

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85052859401&doi=10.17660%2fActaHortic.2018.1208.57&partnerID=40&md5=539659ddf692c2de848eef33246aa514

Languages: English-Great Britain (EN-GB)

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Abstract

Red cabbage is widely marketed as a fresh-cut ready to eat product in the shredded form due to the convenience and fresh characteristics. However, an increased number of outbreaks associated with fresh-cut produce brought the necessity to deal with microbial decontamination methods of the fresh-cut products. Thus, this study investigated the efficacy of ozone micro bubbles (O3-MBs) in microbial control and to maintain the quality of minimally processed shredded organic red cabbage. The shredded organic red cabbage was washed in 0.5 mg L-1 O3-MBs for 5 min at ambient temperature and compared with a 100 mg L-1 sodium hypochlorite solution for 5 min. For the total bacteria counts, coliform counts and yeast and mold, O3-MBs was optimal by causing a 1-2 log reduction, which was more effective than that of the result achieved by 100 mg L-1 sodium hypochlorite. The amount of phenolic compounds of the shredded red cabbage was reduced by O3-MBs treatments. Washing with O3-MBs also inhibited PPO activity from 6 days of storage at 4ฐC. An inhibitory effect of the browning enzyme and substrate resulted in lower browning symptoms of shredded red cabbage during storage. This result indicated that O3-MBs could be an effective method for reducing microbial contamination and browning in fresh-cut red cabbage. ฉ 2018 International Society for Horticultural Science. All rights reserved.

Keywords

Microbial contamination, Ozone micro bubbles