Impacts of Electrolyzed Water Treatments on Bioactive Compounds and Microbial and Visual Quality of Minimally Processed ‘Granny Smith’ Apples
Source abstract
Abstract
Ready-to-eat fresh-cut apples deteriorate rapidly in visual quality due to browning, leading to consumer rejection and food waste. In addition, minimal processing induces tissue damage and releases organic substrates, which could accelerate microbial growth. The present study evaluated the impacts of alkaline and acidic electrolyzed water (AIEW and AEW) on natural microbial load and bioactive compounds on fresh-cut ‘Granny Smith’ apples. Minimally processed apples were dipped for 10 min in AEW and AIEW solutions (200 mg L−1), packed in PET containers with lids, and stored for 9 days at 2 °C. Overall, fresh-cut ‘Granny Smith’ apples treated with AEW significantly (p < 0.05) maintained higher total phenolics (99.4 ± 4.3 mg GAE L−1) and antioxidant capacity (79.5 ± 6.5 mg VitCE L−1) compared to the non-treated control samples (42.9 ± 5.1 mg GAE L−1, 31.9 ± 8.1 mg GAE L−1, respectively). Similarly, pretreatment with AIEW maintained the highest total flavonol content (55.71 ± 1.5 mg QE L−1) compared to the AEW-treated samples and control (p < 0.05). AEW pretreatment led to a 2 Log and a 1 Log decline in total aerobic mesophilic bacteria and yeasts and moulds, respectively. The best visual quality and highest visual score was maintained by AEW and followed by AIEW. This study further demonstrated the effectiveness of electrolyzed water treatments in minimizing browning and enhancing bioactive compounds in fresh-cut ‘Granny Smith’ apples.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Fermentation and Sensory Analysis · Listeria monocytogenes in Food Safety · Agriculture Sustainability and Environmental Impact
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
Agri-Food BioSystems and Technovation Research Group, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
Agri-Food Systems and Omics Laboratory, Post-Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa
Functional Foods Research Unit, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville 7535, South Africa
Funding
the National Research Foundation (NRF) of South Africa · Agricultural Research Council of South Africa, Infruitec-Nietvoorbij
References (37)
Show source-provided references
1. Gaps between fruit and vegetable production, demand, and recommended consumption at global and national levels: An integrated modelling study10.1016/S2542-5196(19)30095-6 ↗
2. Phytochemical profiles, antioxidant, and antiproliferative activities of red-fleshed apple as affected by in vitro digestion10.1111/1750-3841.15358 ↗
3. Structures and functional properties of apple (Malus domestica Borkh) fruit starch10.1016/j.carbpol.2005.10.009 ↗
4. An apple a day keeps the doctor away: The potentials of apple bioactive constituents for chronic disease prevention10.1111/1750-3841.16155 ↗
5. Improving the shelf life of fresh-cut ‘Royal Delicious’ apple with edible coatings and anti-browning agents10.1007/s13197-018-3308-6 ↗
6. Shyu, Y.S., Chen, G.W., Chiang, S.C., and Sung, W.C. (2019). Effect of chitosan and fish gelatin coatings on preventing the deterioration and preserving the quality of fresh-cut apples. Molecules, 24.10.3390/molecules24102008 ↗
7. Quality and microbial evaluation of fresh-cut apples during 10 days of super cooled storage10.1016/j.foodcont.2021.108014 ↗
8. Consumer evaluation and quality measurement of fresh-cut slices of ‘Fuji,’ ‘Golden Delicious,’ ‘GoldRush,’ and ‘Granny Smith’ apples10.1016/j.postharvbio.2003.12.008 ↗
9. Putnik, P., and Bursać Kovačević, D. (2017). Fresh-Cut Apples Spoilage and Predictive Microbial Growth under Modified Atmosphere Packaging. Food Safety and Protection, CRC Press.
10. Practical Methods to Improve the Quality and Safety of Fresh Cut Fruits: A Review10.23880/fsnt-16000167 ↗
11. Impacts of alkaline-electrolyzed water treatment on physicochemical, phytochemical, antioxidant properties and natural microbial load on ‘Granny Smith’ apples during storage10.1111/ijfs.15426 ↗
12. Electrolyzed Oxidizing Water and Its Applications as Sanitation and Cleaning Agent10.1007/s12393-021-09278-9 ↗
13. Recent advances in electrolyzed water treatments: Mechanisms of action and its effect on browning, bioactive compounds, and disinfection of fresh-cut fruit and vegetables—A review10.1016/j.focha.2023.100569 ↗
14. The use of electrolyzed water as a disinfectant for fresh cut mango10.1016/j.scienta.2021.110227 ↗
15. Growth of Escherichia coli, Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on ‘Rocha’ fresh-cut pears10.1016/j.foodcont.2017.01.017 ↗
16. Red cabbage washing with acidic electrolysed water: Effects on microbial quality and physicochemical properties10.1093/fqsafe/fyy023 ↗
17. The effect of UV-C and electrolyzed water on yeasts on fresh-cut apple at 4 °C10.1016/j.jfoodeng.2020.110034 ↗
18. Determination of flavonoids and total polyphenol contents in commercial apple juices10.17221/211/2017-CJFS ↗
19. Commisso, M., Bianconi, M., Poletti, S., Negri, S., Munari, F., Ceoldo, S., and Guzzo, F. (2021). Metabolomic Profiling and Antioxidant Activity of Fruits Representing Diverse Apple and Pear Cultivar. Biology, 10.10.3390/biology10050380 ↗
20. The drying of apples in a laboratory tray driers
21. Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water10.1590/fst.62620 ↗
22. Effect of hydrogen-rich water and slightly acidic electrolyzed water treatments on storage and preservation of fresh-cut kiwifruit10.1007/s11694-021-01000-x ↗
23. The effect of electrolyzed water on fresh-cut eggplant in storage period10.1016/j.lwt.2020.109080 ↗
24. Cooperative effects of slight acidic electrolyzed water combined with calcium sources on tissue calcium content, quality attributes, and bioactive compounds of “Jiancui” jujube10.1002/jsfa.10014 ↗
25. Effects of acidic electrolyzed water treatment on storability, quality attributes and nutritive properties of longan fruit during storage10.1016/j.foodchem.2020.126641 ↗
26. Akther, S., Islam, M.R., Alam, M., Alam, M.J., and Ahmed, S. (2023). Impact of slightly acidic electrolyzed water in combination with ultrasound and mild heat on safety and quality of fresh cut cauliflower. Postharvest Biol. Technol., 197.10.1016/j.postharvbio.2022.112189 ↗
27. Gao, Q., Yang, Z., Bi, B., and He, J. (2023). Effects of Slightly Acidic Electrolyzed Water on the Quality of fresh-cut apples. Foods, 12.10.3390/foods12010039 ↗
28. Effects of acidic electrolyzed oxidizing water on retarding cell wall degradation and delaying softening of blueberries during postharvest storage10.1016/j.lwt.2017.06.011 ↗
29. Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots10.1016/j.fm.2010.10.006 ↗
30. Escherichia coli and Cronobacter sakazakii in ‘Tommy Atkins’ minimally processed mangos: Survival, growth and effect of UV-C and electrolyzed water10.1016/j.fm.2017.09.008 ↗
31. Effects of acidic electrolyzed water with different temperatures on microbial control and quality of fresh-cut banana leaves during storage10.21660/2019.56.4739 ↗
32. Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture10.1016/j.foodcont.2015.08.037 ↗
33. Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104: H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions10.1016/j.foodcont.2015.01.006 ↗
34. The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver10.1002/fsn3.305 ↗
35. Efficacy of alkaline and acidic electrolysed water generated by some salt solutions against gray mold of table grape: Pre and postharvest applications
36. Advances in postharvest technologies to extend the storage life of minimally processed fruits and vegetables10.1080/10408398.2017.1339180 ↗
37. Mechanisms of acidic electrolyzed water killing bacteria10.1016/j.foodcont.2023.109609 ↗