CITRIC ACID AND CLOVE ESSENTIAL OIL AS ALTERNATIVES TO CHLORINE COMPOUNDS ON SANITIZATION OF APPLES

Code: 230613572
3
0
Título

CITRIC ACID AND CLOVE ESSENTIAL OIL AS ALTERNATIVES TO CHLORINE COMPOUNDS ON SANITIZATION OF APPLES

Autores(as):
  • Gabriel Lessa Moncioso

    Moncioso, Gabriel Lessa

  • Bárbara Morandi Lepaus

    Lepaus, Bárbara Morandi

  • Jhenifer De Souza Couto Oliveira

    Oliveira, Jhenifer de Souza Couto

  • Jackline Freitas Brilhante De São José

    De São José, Jackline Freitas Brilhante

DOI
10.37885/230613572
Publicado em

30/07/2023

Páginas

38-51

Capítulo

3

Resumo

Sanitization is a crucial step for the microbiological control of ready-to-eat fruits. Chlorinated compounds are commonly used, but there is concern with their replacement due to their adverse effects on the environment and on public health. The aim was to assess the effect of sanitization treatments (with 1% citric acid and 0.5% clove essential oil - applied in combination or in separate) on the microbiological and physicochemical quality of apples. The sanitization step consisted in immersing of apple (160 g) in 500 mL of sanitizer solutions for 5 minutes. 200 mg L-1 sodium hypochlorite solution was used as reference treatment. Non-sanitized apples formed the control group. The presence of aerobic mesophilic bacteria, yeast and mold was analyzed, as well as pH, total titratable acidity and total soluble solids in apples after they were subjected to the treatments. Alternative treatments showed similar or better results for aerobic mesophilic bacteria, and yeast and mold reduction than sodium hypochlorite. The assessed physicochemical parameters did not evidence any impairment. The treatment combining citric acid 1% and clove essential oil 0.5% was the most efficient one among all the tested sanitizers and it showed the potential to be used during the sanitization.

Palavras-chave

Eugenol, fFood safety, Sanitization.

Autor(a) Correspondente
Licença

Este capítulo está licenciado com uma Licença Creative Commons Atribuição-NãoComercial-SemDerivações 4.0 Internacional.

Licença Creative Commons

O conteúdo do capítulo e seus dados e sua forma, correção e confiabilidade, são de responsabilidade exclusiva do(s) autor(es). É permitido o download e compartilhamento desde que pela origem e no formato Acesso Livre (Open Access), com os créditos e citação atribuídos ao(s) respectivo(s) autor(es). Não é permitido: alteração de nenhuma forma, catalogação em plataformas de acesso restrito e utilização para fins comerciais. O(s) autor(es) mantêm os direitos autorais do texto.