The effect of electrolyzed water on fresh-cut eggplant in storage period. (April 2020)

• Record Type: Journal Article
• Authors: Li, Xianheng; Yue, Heng; Xu, Shuangshuang; Tian, Junya; Zhao, Yong; Xu, Jianfeng
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 123(2020)
• Publication Date: 2020-04
• Subjects: Eggplant -- Electrolyzed water -- Antioxidants -- High-throughput sequencing; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109080
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: In this study, changes in the number and species of microorganisms and levels of anthocyanins, total phenolics, and antioxidants in eggplants treated with acid electrolyzed water (AEW), slightly acid electrolyzed water (SAEW), and sterile distilled water (DW) were examined. In eggplants treated with DW, an increase of 1.22 and 1.76 log CFU/g, and 1.51 and 1.92 log CFU/g was observed in the counts of total aerobic bacteria, and yeast and mold than those treated with SAEW and AEW, respectively. the anthocyanin content in samples treated with AEW and SAEW was higher than that detected in samples treated with DW. The abilities of the eggplants treated with AEW and SAEW to scavenge DPPH were higher than those of eggplant samples treated with DW. On day 8 of storage, its richness in fresh-cut eggplant samples treated with SAEW and DW was higher than those treated with AEW. Highlights: The level of anthocyanins and total phenols in the sample treated by AEW and SAEW was higher than that of DW during storage. The scavenging of radical DPPH of the sample treated by AEW and SAEW during storage was higher than that of DW. AEW and SAEW treatment affected the microbial richness and diversity of fresh-cut eggplant during storage.