Providing Quality of Shredded Carrots during Storage by Treatment with Ozonated Water

Ingrida Augspole, Tatjana Rakcejeva, Lija Dukalska, Liga Skudra

Abstract


The objective of the current research is to evaluate the quality changes of shredded carrots treated with 2 ppm ozonated tap water for 60 s ± 1 s. Treated carrots have been packed in several materials (hermetically sealed by breathing polymer film BOPP PropafilmTM P2GAF, cellulose based biodegradable NatureFlex NVS and Polilactid BIO-PLA Containers) and stored at the temperature of + 4 °C ± 1 °C for 10 days. Main quality parameters using standard methods have been analysed: total carotenoids and β-carotene, total phenolic, antioxidant capacity, soluble solids, mass loses, moisture, pH, firmness, colour, CO2 and O2 and microbiological parameters. Testing of the samples has been carried out before packaging and during storage. In the present research it has been proved that is possible to maintain the chemical composition of shredded carrots during storage by treatment of carrots with ozonated tap water; as a result, the shelf-life of shredded carrots can prolong till 10 days.

Keywords:
Carrots, ozone, storage, treatment

Full Text:

 PDF

References


Barry-Ryan C., Pacussi J.M., O’Beirne D. Quality of shredded carrots as affected by packaging film and storage temperature. Journal of Food Science, 2000, vol. 65, 4, pp. 726–730. http://dx.doi.org/10.1111/j.1365-2621.2000.tb16080.x

Tornuk F., Cankurt H., Ozturk I., et al. Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella Typhimurium on fresh cut carrots and apples. International Journal of Food Microbiology, 2011, vol. 148, pp. 30–35. http://dx.doi.org/10.1016/j.ijfoodmicro.2011.04.022

Ayhan Z., Esturk O., Tas E. Effect of Modified Atmosphere Packaging on the Quality and Shelf Life of Minimally Processed Carrots. Turkish Journal of Agriculture and Forestry, 2008, vol. 32, pp. 57–64.

Baur S., Klaiber R., Hammes W. P., Carle R. Sensory and microbiological quality of shredded, packaged iceberg lettuce as affected by pre-washing procedures with chlorinated and ozonated water. Innovative Food Science and Emerging Technologies, 2004, vol. 5, pp. 45–55. http://dx.doi.org/10.1016/j.ifset.2003.10.002

Tzortzakis N., Borland A., Singleton I., Barnes J. Impact of atmospheric ozone-enrichment on quality-related attributes of tomato fruit. Postharvest Biology and Technology, 2007, vol. 45, pp. 317–325. http://dx.doi.org/10.1016/j.postharvbio.2007.03.004

Rodrigues S., Fernandes F.A.N. Advances in Fruit Processing Technologies. Boca Raton: Taylor & Francis Group, LLC, 2012, 454 p. http://dx.doi.org/10.1201/b12088

Farid M.M. Mathematical Modeling of Food Processing. Taylor and Francis Group, LLC, Boca Raton, 2010, pp. 607–622. http://dx.doi.org/10.1201/9781420053548

Forney C.F., Song J., Hildebrand P.D., Fan L., McRae K.B. Interactive effects of ozone and 1-methylcyclopropene on decay resistance and quality of stored carrots. Postharvest Biology and Technology, 2007, vol. 45, pp. 341–348. http://dx.doi.org/10.1016/j.postharvbio.2007.03.006

O’Donnell C., Tiwari B.K., Culen P.J., Rice R.G. Ozone in food processing. First Edition. John Wiley & Sons, Ltd, The Atrium, 2012, 308 p.

Ahmed J., Ramaswamy H.S., Kasapis S., Boye J.I. Novel Food Processing: Effects on Rheological and Functional Properties. Taylor and Francis Group, LLC, Boca Raton, 2010, pp. 127–146.

Bermúdez-Aguirre D., Barbosa-Cánovas G.V. Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone. Food Control, 2013, vol. 29, pp. 82–90. http://dx.doi.org/10.1016/j.foodcont.2012.05.073

Hildebrand P.D., Forney C.F., Song J., Fan L., McRae K.B. Effect of a continuous low ozone exposure (50 nL L−1) on decay and quality of stored carrots. Postharvest Biology and Technology, 2008, vol. 49, pp. 397–402. http://dx.doi.org/10.1016/j.postharvbio.2008.03.012

Tirpanalan Ö., Zunabovic M., Domig K.J., Kneifel W. Mini review: Antimicrobial strategies in the production of fresh-cut lettuce products. Science against microbial pathogens: communicating current research and technological advances, (Edition) A. Mendez-Vilas. Formatex, Badajoz., 2011, pp. 176–188.

Klaiber R.G., Baur S., Wolf G., et al. Quality of minimally processed carrots as affected by warm water washing and chlorination. Innovative Food Science and Emerging Technologies, 2005, vol. 6, pp. 351–362. http://dx.doi.org/10.1016/j.ifset.2005.03.002

Gomez-Lopez V.M. Decontamination of Fresh and Minimally Processed Produce. Chichester: John Wiley & Sons, 2012, 554 p. http://dx.doi.org/10.1002/9781118229187

Boskou D., Elmadfa I. Frying of Food. Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition. Taylor and Francis Group, LLC, Boca Raton, 2011, 328 p.

Martín-Belloso O., Soliva-Fortuny R. Advances in Fresh-Cut Fruits and Vegetables Processing. Taylor and Francis Group, LLC; Boca Raton, 2011, 410 p.

Olaimat A.N., Holley R.A. Factors influencing the microbial safety of fresh produce: A review. Food Microbiology, 2012, vol. 32, pp. 1–19. http://dx.doi.org/10.1016/j.fm.2012.04.016

Mastromatteo M., Conte A., Nobile M.A.D. Packaging strategies to prolong the shelf life of fresh carrots (Daucus carota L.). Innovative Food Science and Emerging Technologies, 2012, vol. 13, pp. 215–220. http://dx.doi.org/10.1016/j.ifset.2011.10.010

Biswas A. K., Sahoo J., Chatli M. K. A simple UV-Vis spectrophotometric method for determination of β-carotene content in raw carrot, sweet potato and supplemented chicken meat nuggets. Food Science and Technology, 2011, vol. 44, iss. 8, pp. 1809–1813.

Kampuse S., Berna E., Muizniece-Brasava S., et al. Influence of active packaging on the quality of pumpkin - rowanberry marmalade candies. World Academy of Science, Engineering and Technology, 2012, vol. 67, pp. 1135–1143.

Faller A.L.K., Fialho E. Polyphenol content and antioxidant capacity in organic and conventional plant foods. Journal Food Composition and Analysis, 2010, vol. 23, 6, pp. 561–568. http://dx.doi.org/10.1016/j.jfca.2010.01.003

Marinova D., Ribarova F., Atanassova M. Total phenolics and total flavonoids in Bulgarian fruits and vegetables. Journal of the University of Chemical Technology and Metallurgy, 2005, vol. 40, 3, p. 255–260.

Baydar N.G., Sagdic O., Ozkan G., Cetin S. Determination of antibacterial effects and total phenolic contents of grape (Vitis Vinifera L.) seed extracts. Journal Food science and technology, 2006, vol. 41, 7, pp. 799–804.

Augspole I., Rakcejeva T., Skudra L., Cinkmanis I. Preservation of shredded carrots by treatment with ozonated water. In: EuroFoodChem XVII: Book of abstracts, Istanbul, Turkey, Hacettepe University, Food Engineering Department, 2013, 422 p.

Augšpole I., Rakčejeva T., Grāmatiņa I. Changes of physically-chemical parameters of ’Nante’ carrot hybrids during storage in traditional conditions. Proceedings of the Latvian Academy of Sciences. Section B. 2013, vol. 67, No. 4 (685), pp. 20–30.

Gomez-Lopez V.M. Decontamination of Fresh and Minimally Processed Produce. Chichester: John Wiley & Sons, 2012, 554 p. http://dx.doi.org/10.1002/9781118229187

Chauhan O.P., Raju P.S., Ravi N., et al. Effectiveness of ozone in combination with controlled atmosphere on quality characteristics including lignification of carrot sticks. Journal of Food Engineering, 2011, 102, pp. 43–48. http://dx.doi.org/10.1016/j.jfoodeng.2010.07.033

Patras A., Brunton N., Pieve S.D., et al. Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées. Innovative Food Science and Emerging Technologies, 2009, vol. 10, pp. 16–22. http://dx.doi.org/10.1016/j.ifset.2008.09.008

Roca E., Broyart B., Guillard V., et al. Predicting moisture transfer and shelf-life of multidomain food products. J. Food Engineering, 2008, vol. 86, iss. 1, pp. 74–83. http://dx.doi.org/10.1016/j.jfoodeng.2007.09.012

Orsat V., Garie´py Y., Raghavan G.S.V., Lyew D. Radio-frequency treatment for ready-to-eat fresh carrots. Food Research International, 2001, 34, pp. 527–536. http://dx.doi.org/10.1016/S0963-9969(01)00068-0

Jacxsens L., Devlieghere F., Ragaert P., et al. Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce. Food Microbiology, 2003, vol. 83, pp. 263–280. http://dx.doi.org/10.1016/S0168-1605(02)00376-8




DOI: 10.7250/msac.2014.002

Copyright (c)