Impact of alternative sanitizers on the physicochemical quality, chlorophyll content and bioactive compounds of fresh vegetables

COSWOSCK, Kaio Henrique Cesconetto; GIORGETTE, Mylena Augustinho; LEPAUS, Bárbara Morandi; SILVA, Erika Madeira Moreira da; SENA, Geralda Gillian Silva; AZEVEDO, Mariana Corrêa de Almeida; SÃO JOSÉ, Jackline Freitas Brilhante de

doi:10.1590/fst.02320

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Original Article • Food Sci. Technol (Campinas) 41 (2) • Apr-Jun 2021 • https://doi.org/10.1590/fst.02320 copy

Impact of alternative sanitizers on the physicochemical quality, chlorophyll content and bioactive compounds of fresh vegetables

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aimed to evaluate the effects of different sanitization solutions on the physicochemical characteristics of strawberries, cucumbers, and rocket leaves. In each procedure, 200 g of the sample was immersed in 1 L of sanitizing solution for 5 minutes. Strawberries, cucumbers and rocket leaves were sanitized with acetic, and lactic acid (1% and 2%), hydrogen peroxide (3%), sodium hypochlorite and sodium dichloroisocyanurate (200 mg/L). Samples not submitted to sanitization were used as controls. The values of pH, total titratable acidity, total soluble solids, vitamin C content, total phenolic compounds, and antioxidant capacity were directly analyzed, and chlorophyll (SPAD Index) was indirectly analyzed. Sanitized strawberries and cucumbers presented no significant difference (p > 0.05) in pH values, total titratable acidity, and total soluble solids/total titratable acidity ratio compared with un-sanitized samples. Vitamin C content was preserved in samples treated with sodium hypochlorite. All vegetables maintained their total phenolic compounds after sanitization treatments. The proposed treatments did not alter the physicochemical characteristics of the samples.

Keywords:
organic acid; peroxide hydrogen; chlorine; quality; fresh-cut

Treatment	pH	TSS (°Brix)	TTA (% citric acid)	TSS/TTA ratio	Ascorbic acid (mg/100 g)	Phenolic compounds (mg Gallic acid equivalent/100 g)	Antioxidant capacity (%)
Non-sanitized	3.31 ± 0.08^a	7.13 ± 0.68^a	1.32 ± 0.47^a	5.74 ± 1.47^a	56.19 ± 2.97^a	386.13 ± 32.15^a	71.46 ± 1.11^a
Acetic acid 1%	3.31 ± 0.08^a	6.30 ± 0.65^a	1.28 ± 0.03^a	4.91 ± 0.59^a	39.52 ± 4.59^b	410.88 ± 28.35^a	72.18 ± 1.09^a
Acetic acid 2%	3.31 ± 0.12^a	6.58 ± 0.06^a	1.42 ± 0.30^a	4.76 ± 0.92^a	38.57 ± 5.15^b	383.13 ± 5.19^a	72.29 ± 3.83^a
Lactic acid 1%	3.29 ± 0.08^a	6.80 ± 0.83^a	1.31 ± 0.03^a	5.20 ± 0.76^a	42.85 ± 2.85^b	361.38 ±10.71^a	71.35 ± 2.02^a
Lactic acid 2%	3.23 ± 0.05^a	6.18 ± 0.34^a	1.40 ± 0.21^a	4.45 ± 0.42^a	54.76 ± 4.12^a	379.94 ± 10.74^a	72.49 ± 1.43^a
Hydrogen peroxide 3%	3.45 ± 0.32^a	6.48 ± 0.85^a	1.24 ± 0.36^a	5.39 ± 0.95^a	42.85 ± 2.85^b	376.85 ± 16.08^a	69.18 ± 3.90^a
Sodium dichloroisocyanurate	3.26 ± 0.11^a	6.53 ± 0.58^a	1.43 ± 0.27^a	4.72 ± 1.21^a	34.28 ± 2.86^b	398.50 ± 28.37^a	68.12 ± 4.80^a
Sodium hypochlorite	3.30 ± 0.11^a	6.05 ± 1.47^a	1.37 ± 0.14^a	4.72 ± 1.21^a	41.90 ± 4.36^b	375.60 ± 13.93^a	72.83 ± 1.90^a

Treatment	pH	TSS (°Brix)	TTA (% citric acid)	TSS/TTA ratio	Phenolic compounds (mg Gallic acid equivalent/100 g)	Antioxidant capacity (%)
Non-sanitized	6.17 ± 0.11^a	3.18 ± 0.10^a	0.96± 0.25^a	3.52 ± 1.40^a	31.80 ± 1.69^a	30.81 ± 1.57^a
Acetic acid 1%	6.04 ± 0.12^a	2.58 ± 0.51^abc	0.95 ± 0.22^a	2.76 ± 0.63^a	26.37 ± 2.92^a	27.81 ± 1.10^a
Acetic acid 2%	6.01 ± 0.10^a	2.66 ± 0.50^abc	1.02 ± 0.35^a	2.93 ± 1.51^a	25.93 ± 4.39^a	27.70 ± 3.93^a
Lactic acid 1%	6.02 ±0.14^a	2.96 ±0.07^ab	0.91 ± 0.15^a	3.29 ± 0.51^a	27.48 ± 4.95^a	28.64 ± 2.22^a
Lactic acid 2%	6.09 ± 0.01^a	2.43 ± 0.27^bc	1.22 ± 0.40^a	2.12 ± 0.65^a	28.59 ± 6.45^a	27.50 ± 1.44^a
Hydrogen peroxide 3%	6.15 ± 0.17^a	2.83 ± 0.22^abc	1.03 ± 0.20^a	2.83 ± 0.75^a	28.16 ± 1.03^a	30.81 ± 3.95^a
Sodium dichloroisocyanurate	6.09 ± 0.24^a	2.26 ± 0.10^c	0.82 ± 0.15^a	2.86 ± 0.69^a	24.70 ± 3.52^a	27.16 ± 1.92^a
Sodium hypochlorite	6.12 ±0.10^a	2.31 ±0.31^c	0.91 ± 0.33^a	3.29 ± 1.35^a	28.13 ± 5.13^a	28.95 ± 1.57^a

Treatment	pH	TSS (°Brix)	TTA (% citric acid)	TSS/TTA ratio	Ascorbic acid (mg/100 g)	Phenolic compounds (mg Gallic acid equivalent/100 g)	Antioxidant capacity (%)
Non-sanitized	6.20 ± 0.16^a	4.16 ± 0.60^ab	1.18 ± 0.39^b	3.65 ± 0.73^a	109.00 ± 8.66^a	82.42 ± 3.43^a	76.40 ± 10.03^ab
Acetic acid 1%	4.71 ± 0.24^b	2.85 ± 0.22^b	3.64 ± 0.51^a	2.78 ± 0.06^a	90.66 ± 5.03^b	67.29 ± 4.71^a	75.21 ± 4.50^ab
Acetic acid 2%	4.64 ± 0.37^b	3.63 ± 0.23^ab	4.33 ± 1.52^a	2.90 ± 0.20^a	83.00 ± 4.58^b	69.57 ± 8.32^a	87.74 ± 1.01^a
Lactic acid 1%	4.69 ± 0.19^b	3.18 ± 0.12^ab	2.07 ± 0.73^a	1.73 ± 0.83^a	89.00 ± 7.55^b	74.20 ± 6.92^a	79.58 ± 4.03^ab
Lactic acid 2%	4.37 ± 0.16^b	3.13 ± 0.10^ab	3.48 ± 0.45^a	2.91 ± 0.12^a	78.66 ± 7.23^b	74.25 ± 8.15^a	77.12 ± 0.12^ab
Hydrogen peroxide 3%	6.06 ± 0.69^a	4.33± 1.22^ab	1.45 ± 0.43^b	3.37 ± 1.97^a	75.66 ± 7.64^b	71.87 ± 3.65^a	52.97 ± 3.51^c
Sodium dichloroisocyanurate	6.25 ± 0.22^a	4.63 ± 1.45^a	1.37 ± 0.33^b	3.51 ± 1.55^a	75.66 ± 8.50^b	72.05 ± 5.76^a	77.06 ± 4.52^ab
Sodium hypochlorite	6.41 ± 0.23^a	3.87 ± 1.01^ab	1.36 ± 0.38^b	2.99 ± 1.26^a	90.00 ± 6.00^ab	73.56 ± 7.69^a	67.61 ± 1.97^b

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[1] *Corresponding author: jackline.jose@ufes.br