Effect of decontamination on the microbial load,the sensory quality and the nutrient retention of ready-to-eat white cabbage |
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Authors: | Isabelle Vandekinderen John Van Camp Frank Devlieghere Kim Veramme Nathalie Bernaert Quenten Denon Peter Ragaert Bruno De Meulenaer |
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Affiliation: | (1) Laboratory of Food Microbiology and Food Preservation (LFMFP), Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;(2) Research Group, Food Chemistry and Human Nutrition (NutriFOODChem), Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;(3) Faculty of Sciences, University of Antwerp, Groenenborger laan 171, 2020 Antwerp, Belgium |
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Abstract: | The effect of different decontamination treatments such as washing with sodium hypochlorite (20 and 200 mg/L), peroxyacetic
acid (80 and 250 mg/L), neutral electrolysed oxidising water (4.9 and 31.7 mg/L free chlorine) and contact with 1.55 mg/L
chlorine dioxide gas on the microbial and sensory quality, and the nutrient content of fresh-cut white cabbage was studied.
Only rinsing with 200 mg/L sodium hypochlorite, peroxyacetic acid or contact with gaseous chlorine dioxide resulted in significantly
higher reductions of the total plate count (1.5–2.5 log cfu/g) than the ones achieved by washing with tap water (0.5 log cfu/g).
However, those treatments giving the best results from a microbial point of view induced significant changes in the sensory
quality. Regarding the effects on nutrient content, the mechanical effects caused by water washing already reduced the vitamin
C content by 16–29%. Contrary to washing with neutral electrolysed oxidising water and contact with chlorine dioxide gas,
a supplementary decrease of the vitamin C content ranging between 9 and 28% was observed, when peroxyacetic acid or 200 mg/L
sodium hypochlorite were used. After the use of peroxyacetic acid or gaseous chlorine dioxide, the phenol content also showed
a decreasing trend, although not statistically significant. Apart from the effect of washing with water, the lipophilic nutrients
were well retained after a decontamination step except for the α-tocopherol content, when peroxyacetic acid was used (−43
to 56%), and for the all-trans-β-carotene content (−8%) of cabbage in contact with gaseous chlorine dioxide. Because of its
potential to reduce the initial microbial load without negative effects on the sensory quality, in combination with its limited
effects on nutrient content, a treatment with 80 mg/L peroxyacetic acid is preferable to decontaminate fresh-cut white cabbage. |
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Keywords: | Disinfection Cabbage (Brassica oleracea L var capitata) Antioxidants Ascorbic acid Carotenoids Colour Total heterotrophic counts |
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