机械类文献翻译保持微创新鲜已加工果蔬的微生物和感官质量的新兴技术1.docx

机械类文献翻译保持微创新鲜已加工果蔬的微生物和感官质量的新兴技术1.docx

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机械类文献翻译保持微创新鲜已加工果蔬的微生物和感官质量的新兴技术1

文献翻译

（20**届本科）

学院：

食品学院

专业：

食品科学与工程（物流工程）

班级：

高地一班

姓名：

xxx

学号：

xxx

指导教师：

xxx

20**年5月

Emergingtechnologiesforkeepingmicrobialandsensoryqualityofminimallyfreshprocessedfruitsandvegetables

Theemphasisinpost-harvestfruitprotectionagainstqualityattributeslosses,physiologicaldisorders,diseasesandinsectshasshiftedfromusingagro-chemicalstovariousalternativetechniques,includingbiologicalcontrol,culturaladaptationsandphysicalmethodssuchascontrolledatmosphere（CA）,MAPandirradiation.Giventherestrictionsofchemicaluseinplantfoodsandbecausemanyofthemcauseecologicalproblemsorarepotentiallyharmfultohumansandmaybewithdrawnfromuse,theadvantageofthesealternativetechniquesisthatnochemicalsareinvolved（Artés,1995;GrahamandStevenson,1997;Reddyetal.,1998;Mathreetal.,1999;Sanzetal.,1999;Daugaard,2000;Harkeretal.,2000;Marquenieetal.,2003）.Additionally,preservationtechniquesarebecomingmilderinresponsetodemandsofconsumersforhigherquality,moreconvenientfoodsthatarelessheavilyprocessedandpreservedandlessreliantonchemicalpreservatives（AbeeandWounters,1999）.

Theuniquewaytoassuremicrobialandsensoryqualityofminimallyfreshprocessedplantproductsreliesonrefrigeratedstorageanddistribution,althoughcombinationofrefrigerationandsubinhibitorypreservationtechniquescouldprolongtheirshelf-life.

Asmentionedabove,manynon-conventionalmethodsarenowbeinginvestigated;however,therearesomelimitationstotheirapplicationsincesomemethodsarenotapplicabletofresh-cutfruitsandvegetablesbecauseofdamagetoplanttissuebutonlytoliquidfoodssuchasfruitjuices（CarlinandNguyen-the,1997）.Therefore,inthissectionthosetechniquesthatcanbeusedtopreservefreshprocessedplantfoodswillberevised.

Themostcriticalstepintheproductionchainofminimalfreshprocessingoffruitsandvegetablesiswashing-disinfection.Forthisreason,specialattentiontothealternativesanitizingagentsaswellasthenewtechnologiesfordisinfectionofthesecommoditieswillbegiven.Todeveloporimprovewashingandsanitizingtreatments,specialattentionshouldbepaidtothecompatibilityoftreatmentswithcommercialpractices,cost,absenceofinducedadverseeffectsonproductqualityandtheneedforregulatoryapprovalandconsumeracceptance（Sapers,2001）.Somealternativestosanitizingagentsare:

O3,ClO2,peraceticacid（about90–100ppm）,H2O2,organicacids（acetic,lactic,citric,malic,sorbicandpropionicacidsat300–500mg/ml）,electrolysedwater,radiofrequency,hotwatertreatmentsandUV-Cradiation（Adamsetal.,1989;Masson,1990;Castañeretal.,1996;Tomás-Barberánetal.,1997;Delaquisetal.,1999,2000,2004;Sapers,2001;Suslow,2002;Jacxsens,2002;Aguayo,2003;Allende,2003）.

1.Hydrogenperoxide

Treatmentsofhydrogenperoxide（H2O2）seemtobeapromisingalternativetochlorinefordisinfectingminimallyfreshprocessedvegetables（Soliva-FortunyandMartín-Belloso,2003）.H2O2isgenerallyrecognizedassafe（GRAS）forsomefoodapplications,buthasnotyetbeenapprovedasanantimicrobialwash.ItdoesnotproduceresiduessinceitisrapidlydecomposedbytheenzymecatalasetowaterandO2（Sapers,2001）.VariousexperimentalantimicrobialapplicationsofH2O2forfoodshavebeendescribed,includingpreservationofvegetablesalads,berriesandfresh-cutmelons（HagenmaierandBaker,1997）sinceitreducesmicrobialpopulationsandextendstheshelf-lifewithoutcausinglossofquality.SapersandSimmons（1998）recommendeditsuseforfresh-cutmelonasitextendedtheshelf-lifefor4–5daysincomparisontochlorinetreatments.However,theydemonstratedthatH2O2isinjurioustosomecommodities,causingbleachingofanthocyaninsinmechanicallydamagedberries.H2O2vapourdelayedorreducedtheseverityofbacterialsoftrotinfreshprocessedcucumber,greenbellpepperandzucchini,butnoeffectonspoilageoffresh-cutbroccoliwasfound（HagenmaierandBaker,1997）.Additionally,anextendedshelf-lifewasfoundinfreshprocessedcucumbers,greenbellpeppersandzucchiniafterwashingina5–10percentsolutionofH2O2for2min（SapersandSimmons,1998）.ItmeansthattheapplicabilityofH2O2toabroadrangeofminimallyfreshprocessedvegetablesshouldbedetermined,especiallywithcommoditiesthataresubjecttorapidspoilage.

2.Acidicelectrolysedwater

Thisisanewdisinfectanttechniqueforfreshproducethathasbeenshowntobeefficientduetoitsantimicrobialandantiviralactivitiesforfruitandvegetables（Izumi,1999;KosekiandItoh,2000）.Electrolysisofwatercontainingasmallamountofsodiumchloridegeneratesahighlyacidichypochlorousacidsolutioncontaining10–100ppmofavailablechlorine.Kosekietal.（2001）foundthatacidicelectrolysedwater（pH2.6,oxidationreductionpotential,1140mV;30ppmofavailablechlorine）reducedviableaerobesinshreddedlettuceby2logcfu/gwithin10min,showingahigherdisinfectanteffectthanozonatedwater.Theyreportedthattheuseofthisnewtechniquecouldbeapplicableforfoodfactoryhygiene,meaningthattheuseofacidicelectrolysedwaterathomeorrestaurantkitchenjustbeforeeatingfreshfruitsandvegetablescouldpreventpoisoning.Accordingtothis,Parketal.（2002）reportedpopulationreductionsonlettuceleavesexceeding2.49logunitsforE.coliO157:

H7andL.monocytogenesandHortonetal.（1998）reportedpopulationreductionsofE.coliO157:

H7onapplesof3.7–4.6logunitscfu/g.However,Izumi（1999）onlyfound1logunitcfu/greductioninthemicrobialpopulationoffresh-cutvegetables.

3.Chlorinedioxide

Chlorinedioxide（ClO2）isastrongoxidizingagent（about2.5timestheoxidativecapacityofchlorine）havingabroadbiocideefficacy（Singhetal.,2002）,includingagoodbiofilmpenetration.Todate,theFDA（USFDA,1998）hasallowedtheuseofaqueousClO2inwashingofuncutandunpeeledfruitandvegetables.However,ClO2isunstableanditmustbegeneratedon-siteandcanbeexplosivewhenconcentrated（Jacxsens,2002）.ZhangandFarber（1996）foundthattheinitialmicrobialloaddecreasedby1logcycleofcfu/gforshreddedlettuceinoculatedwithL.monocytogenesatlevelsof5mg/lClO2inaqueoussolution.However,Reinaetal.（1995）foundthatbacterialpopulationspresentonfreshprocessedcucumberswerenotgreatlyinfluencedbyClO2treatment,evenatconcentrationof5.1mg/l.Morerecently,Singhetal.（2002）foundthatincreasingtheconcentrationofClO2indeionizedwater（5mg/lfor1and5min）resultedinadecreaseinE.coliO157:

H7populationonlettuceandbabycarrotsincomparisontowashingwithdeionizedwater（control）forthesameperiod.

Increasingthewashingperiodfrom1to15minwithaqueousClO2（5mg/l）showednosignificantreductioninthepopulationofE.coliO157:

H7onshreddedlettuce.However,afterwashingbabycarrotsareductioninE.coliO157:

H7wasfound.

4.Organicacids

Severalorganicacidshavebeentestedasalternativedisinfectantstosanitizefresh-cutvegetablesurfaces（HilgrenandSalverda,2000）.Theymayretardand/orpreventthegrowthofsomemicroorganisms（Beuchat,1998）.Theirantimicrobialactivityisnotgenerallyduetokillingofthecellsbuttheyaffectthecells’abilitytomaintainpHhomeostasis,disruptingsubstratetransportandinhibitingmetabolicpathways（Seymour,1999）.Peraceticacidhasbeenrecommendedfortreatmentofprocesswater（HilgrenandSalverda,2000）;however,populationreductionsforaerobicbacteria,coliforms,yeastandmouldsonfresh-cutcelery,cabbageandpotatoes,treatedwith80ppmperaceticacid,werelessthan1.5logunitscfu/g（Forneyetal.,1991）.Wrightetal.（2000）obtaineda2logunitscfu/greductioninappleslicesinoculatedwithE.coliO157:

H7using80ppmperaceticacid,withanintervalof30minbetweeninoculationandtreatment.

Ontheotherhand,Wisniewskyetal.（2000）foundareductionoflessthan1logunitcfu/gatthesameconcentrationbutinanintervalof24h.Citricacidhasbeenproposedasaverygoodcoadjutanttothewashingoffresh-cutfruitandvegetablesduetoitsantibrowningpower.ItisaphenolaseCu-chelatingagentandtheinhibitionofPPOwasattributedtoitschelatingaction（Jiangetal.,1999）.Santerreetal.（1988）reportedthatapplicationofcitricacidcanpreventbrowningofslicedapplethusextendingshelf-lifeanditwasshownthatthecombinationofcitricacidandascorbicacidexhibitedevenmorebeneficialeffects（Pizzocaroetal.,1993）.Additionally,Jiangetal.（2004）foundthattheapplicationofcitricacidwaseffectiveinextendingshelf-lifeandmaintainingthequalityoffresh-cutChinesewaterchestnutslicesduringstorage.

5.Ozone

Ozone（O3）isastrongoxidantandpotentdisinfectingagentand,whenitisappliedtofood,itleavesnoresiduessinceitdecomposesquickly.ThebiocideeffectofO3iscausedbyacombinationofitshighoxidationpotential,reactingwithorganicmaterialupto3000timesfasterthanchlorine（EPRI,1997）.EventhoughitisnewfortheUSA,ithasbeenutilizedinEuropeancountriesforalongtime（Guzel-Seydimaetal.,2004）.

Forinstance,ithasbeencommonlyusedasasanitizerinwatertreatmentplantssincetheearly1900s（Gomella,1972）andalsofordisinfectionofswimmingpools,sewageplants,disinfectionofbottledwaterandpreventionoffoulingofcoolingtowersinEurope（Gomella,1972;Riceetal.,1981;Legeron,1982;Schneider,1982;EcholsandMayne,1990;Costerton,1994;Videlaetal.,1995;Strittmatteretal.,1996）.In1997,