Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon

Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon

Ultrasound combined with sanitizers is efficient for the reduction of microbiological contaminants in fruits and vegetables. However, the physicochemical changes remain to be elucidated. Therefore, the isolated and combined effect of ultrasound (40 kHz, 500 W) and sodium hypochlorite (NaOCl) (100 mg...

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Main Authors: Denes K. A. Rosario, Ana Lucia A. Duarte, Marina C. M. Madalao, Manoela C. Libardi, Luciano J. Q. Teixeira, Carlos A. Conte-Junior, Patricia C. Bernardes
Format: Article
Language:English
Published: Hindawi-Wiley 2018-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2018/2936589
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spelling doaj-62bf00de2b4a44c39a863340a11b5dcf2020-11-24T21:50:58ZengHindawi-WileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/29365892936589Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow MelonDenes K. A. Rosario0Ana Lucia A. Duarte1Marina C. M. Madalao2Manoela C. Libardi3Luciano J. Q. Teixeira4Carlos A. Conte-Junior5Patricia C. Bernardes6Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909 Rio de Janeiro, BrazilDepartment of Food Engineer, Federal University of Espírito Santo, Alto Universitário, s/n, Alegre, 29500-000 Espírito Santo, BrazilDepartment of Food Engineer, Federal University of Espírito Santo, Alto Universitário, s/n, Alegre, 29500-000 Espírito Santo, BrazilDepartment of Food Engineer, Federal University of Espírito Santo, Alto Universitário, s/n, Alegre, 29500-000 Espírito Santo, BrazilDepartment of Food Engineer, Federal University of Espírito Santo, Alto Universitário, s/n, Alegre, 29500-000 Espírito Santo, BrazilPost Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909 Rio de Janeiro, BrazilDepartment of Food Engineer, Federal University of Espírito Santo, Alto Universitário, s/n, Alegre, 29500-000 Espírito Santo, BrazilUltrasound combined with sanitizers is efficient for the reduction of microbiological contaminants in fruits and vegetables. However, the physicochemical changes remain to be elucidated. Therefore, the isolated and combined effect of ultrasound (40 kHz, 500 W) and sodium hypochlorite (NaOCl) (100 mg/L) for 5 min in the bacterial microbiota and physicochemical changes on yellow melon (Cucumis melo L.) were evaluated. Mesophilic aerobic bacteria (MAB), pH, total titratable acidity (TTA), and texture profile were performed. No changes in pH and TTA (p>0.05) were obtained. Firmness, chewiness, cohesiveness, and gumminess increased (p<0.05) after the ultrasound application. A synergistic effect between ultrasound and NaOCl in the MAB reduction was achieved. Therefore, ultrasound improves the antimicrobial effect of NaOCl and texture profile without undesirable chemical changes.http://dx.doi.org/10.1155/2018/2936589
collection DOAJ
language English
format Article
sources DOAJ
author Denes K. A. Rosario
Ana Lucia A. Duarte
Marina C. M. Madalao
Manoela C. Libardi
Luciano J. Q. Teixeira
Carlos A. Conte-Junior
Patricia C. Bernardes
spellingShingle Denes K. A. Rosario
Ana Lucia A. Duarte
Marina C. M. Madalao
Manoela C. Libardi
Luciano J. Q. Teixeira
Carlos A. Conte-Junior
Patricia C. Bernardes
Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon
Journal of Food Quality
author_facet Denes K. A. Rosario
Ana Lucia A. Duarte
Marina C. M. Madalao
Manoela C. Libardi
Luciano J. Q. Teixeira
Carlos A. Conte-Junior
Patricia C. Bernardes
author_sort Denes K. A. Rosario
title Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon
title_short Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon
title_full Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon
title_fullStr Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon
title_full_unstemmed Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon
title_sort ultrasound improves antimicrobial effect of sodium hypochlorite and instrumental texture on fresh-cut yellow melon
publisher Hindawi-Wiley
series Journal of Food Quality
issn 0146-9428
1745-4557
publishDate 2018-01-01
description Ultrasound combined with sanitizers is efficient for the reduction of microbiological contaminants in fruits and vegetables. However, the physicochemical changes remain to be elucidated. Therefore, the isolated and combined effect of ultrasound (40 kHz, 500 W) and sodium hypochlorite (NaOCl) (100 mg/L) for 5 min in the bacterial microbiota and physicochemical changes on yellow melon (Cucumis melo L.) were evaluated. Mesophilic aerobic bacteria (MAB), pH, total titratable acidity (TTA), and texture profile were performed. No changes in pH and TTA (p>0.05) were obtained. Firmness, chewiness, cohesiveness, and gumminess increased (p<0.05) after the ultrasound application. A synergistic effect between ultrasound and NaOCl in the MAB reduction was achieved. Therefore, ultrasound improves the antimicrobial effect of NaOCl and texture profile without undesirable chemical changes.
url http://dx.doi.org/10.1155/2018/2936589
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