Optimization of ozone concentration and storage time in green asparagus (Asparagus officinalis L.) using response surface methodology
DOI:
https://doi.org/10.17533/udea.vitae.v28n3a346752Keywords:
response surface methodology, green asparagus, ozone, total phenolsAbstract
Background: Asparagus (Asparagus officinalis L.) green is a vegetable with a great demand worldwide, and likewise, it is highly perishable due to its high respiration rate that accelerates its senescence. Disinfection of vegetables after their harvest is an obligatory practice that can reduce losses by decomposition due to the attack of microorganisms. Therefore, it is vital to preserving its microbiological and sensory characteristics to reach the final consumer. Objective: To evaluate the effect of gaseous ozone (0 to 10 ppm) and storage time (0 to 30 days) on phenol content, overall appearance, count of molds, psychrophilic bacteria, and viable mesophilic aerobes. Methods: the response surface methodology was used, applying a rotatable central composite design. Results: The results indicated that there was a significant influence (p <0.05) of the independent variables on the characteristics studied, as well as an adequate lack of fit of the quadratic regression model (p> 0.05). By means of the contour superposition technique, it was determined that the optimal conditions for the highest retention of phenol content (16.99 mg/g) and overall appearance (7.61 points) and lower counts of viable aerobic mesophilic bacteria (5.3 x 103 CFU/g) they corresponded to 10 ppm of gaseous ozone up to 25.91 days of storage, with adequate quality characteristics in the shoots. Conclusion: the region of interest was determined for optimal retention of phenol content and overall appearance, and a lower count of viable aerobic mesophilic bacteria in green asparagus during postharvest, suggesting to use the initial application of ozone gas at 10 ppm allowing 25.9 days storage at 1 °C. The results indicate that this technology is a good alternative in the conservation of fresh vegetables.
Downloads
References
Wang J, Fan L. Effect of ultrasound treatment on microbial inhibition and quality maintenance of green asparagus during cold storage. Ultrasonics Sonochemistry. 2019; 58: 1-8, DOI: https://doi.org/10.1016/j.ultsonch.2019.104631.
Zhang J, Zhang F, Li D, Liu Y, Liu B, Meng X. Characterization of metabolite profiles of white and green spears of Asparagus officinalis L. from Caoxian, North China. Food Research International. 2019; 128, 1-53, DOI: https://doi.org/10.1016/j.foodres.2019.108869.
Deng L-Z, Mujumdar A, Pan, Z, Vidyarthi S, Xu J, Zielinska M, Xiao H-W. Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review. Critical Reviews in Food Science and Nutrition, 2020; 60(15): 2481-2508, DOI: https://doi.org/10.1080/10408398.2019.1649633.
Akata I, Torlak E, Erci F. Efficacy of gaseous ozone for reducing microflora and foodborne pathogens on button mushroom. Postharvest Biology and Technology. 2015, 109: 40–44, DOI: http://dx.doi.org/10.1016/j.postharvbio.2015.06.008.
Shezi S, Samukelo L, Mditshwa A, Zeray S. Changes in biochemistry of fresh produce in response to ozone postharvest treatment. Scientia Horticulturae. 2020, 269: 1-9, DOI: https://doi.org/10.1016/j.scienta.2020.109397.
Watson I, Kamble P, Shanks C, Khan Z, El Darra N. Decontamination of chili flakes in a fluidized bed using combined technologies: Infrared, UV and ozone. Innovative Food Science and Emerging Technologies. 2020, 59: 1-8, DOI: https://doi.org/10.1016/j.ifset.2019.102248.
Hua-lia X, Yang Bi, Razac H, Hu-Jun W, Lu-Meia P, Mi-Na N, Xiao-Yan C, Yi W, Yong-Cai L. Detection of NEO in muskmelon fruits inoculated with Fusarium sulphureum and its control by postharvest ozone treatment. Food Chemiestry. 2019, 254: 193-200, DOI: https://doi.org/10.1016/j.foodchem.2018.01.149
Khalid N, Sulaiman N, Ab Aziz N, Taip F, Sobri S, Mahmud Ab Rashid, N. Optimization of Electrolysis Parameters for Green Sanitation Chemicals Production Using Response Surface Methodology. Processes. 2020, 8(7), 792:1-20. DOI: https://doi.org/10.3390/pr8070792
Alenyorege E, Ma H, Aheto J, Ayim I, Chikari F, Osae R, Zhou C. Response surface methodology centred optimization of mono-frequency ultrasound reduction of bacteria in fresh-cut Chinese cabbage and its effect on quality. LWT - Food Science and Technology. 2020, 122: 1-10. DOI: https://doi.org/10.1016/j.lwt.2019.108991
Yolmeh M, Jafari S. Applications of Response Surface Methodology in the Food Industry Processes. Food and Bioprocess Technology. 2017, 10(13): 413-433. DOI: https://doi.org/10.1007/s11947-016-1855-2.
Han Y, Floros J, Linton R, Nielsen S, Nelson P. Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers (Capsicum annuum) by Ozone Gas Treatment. Journal of Food Science.2002, 67(3): 1188–1193. DOI: https://doi.org/10.1111/j.1365-2621.2002.tb09475.x
Gupta S, Chatterjee S, Vaishnav J, Kumar V, Variyar P, Sharma, A. Hurdle technology for shelf stable minimally processed French beans (Phaseolus vulgaris): A response surface methodology approach. LWT-Food Science and Technology. 2012, 48(2), 182-189. DOI: https://doi.org/10.1016/j.lwt.2012.03.010
Aslam R, Alam M, Singh S, Kumar S. Aqueous ozone sanitization of whole peeled onion: Process optimization and evaluation of keeping quality during refrigerated storage. LWT-Food Science and Technology. 2021, 151: 1-10. DOI: https://doi.org/10.1016/j.lwt.2021.112183
Santana J, Araújo S, Alves W, Belan P, Jiangang L, Jianchu C, Dong-Hong L. Optimization of vacuum cooling treatment of postharvest broccoli using response surface methodology combined with genetic algorithm technique. Computers and Electronics in Agriculture. 2018, 144: 209–215. DOI: https://doi.org/10.1016/j.compag.2017.12.010
Mu Y, Feng Y, Wei L, Li C, Cai G, Zhu T. Combined effects of ultrasound and aqueous chlorine dioxide treatments on nitrate content during storage and postharvest storage quality of spinach (Spinacia oleracea L.). Food Chemistry. 2020, 333: 1-7. DOI: https://doi.org/10.1016/j.foodchem.2020.127500
Ma L, Zhang M, Bhandari B, Gao Z. Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables. Trends in Food Science & Technology. 2017, 64: 23-38. DOI: 10.1016/j.tifs.2017.03.005.
Indecopi (2008). Norma Técnica Peruana: NTP 011.109:2008. Espárrago fresco, requisitos; 3ra edición.
Yu Q, Li J, Fan L. Effect of drying methods on the microstructure, bioactivity substances, and antityrosinase activity of asparagus stems. Journal of Agricultural and Food Chemistry. 2019, 67(5): 1537–1545. DOI: https://doi.org/10.1021/acs.jafc.8b05993.
Albanese D, Russo L, Cinquanta L, Brasiello A, Di Matteo M. Physical and chemical changes in minimally processed green asparagus during cold-storage. Food Chemistry. 2007, 101: 274-280. DOI: https://doi.org/10.1016/j.foodchem.2006.01.048.
Tabakoglu, N.; Karaca, H. Effects of ozone and chlorine washes and subsequent cold storage on microbiological quality and shelf life of fresh parsley leaves. LWT-Food Science and Technology. 2020, 127: 1–9. DOI: https://doi.org/10.1016/j.lwt.2020.109421.
Piechowiak T, Grzelak-Błaszczyk K, Sójka M, Balawejder M. Changes in phenolic compounds profile and glutathione status in raspberry fruit during storage in ozone-enriched atmosphere. Postharvest Biology and Technology. 2020, 168: 1-7. https://doi.org/10.1016/j.postharvbio.2020.111277
Alothman M, Kaur B, Fazilah F, Bhat R, Karim A. Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innovative Food Science & Emerging Technologies. 2010, 11(4): 666-671. DOI: https://doi.org/10.1016/j.ifset.2010.08.008.
Tabakoglu, N.; Karaca, H. Effects of ozone-enriched storage atmosphere on postharvest quality of black mulberry fruits (Morus nigra L.). LWT-Food Science and Technology. 2018, 92: 276–281. DOI: https://doi.org/10.1016/j.lwt.2018.02.044.
Yeoh, W.; Ali, A.; Forney, C. Effects of ozone on major antioxidants and microbial populations of fresh-cut papaya. Postharvest Biology and Technology. 2014, 89: 56–58. http://dx.doi.org/10.1016/j.postharvbio.2013.11.006.
Gutiérrez D, Chaves A, Rodríguez S. UV-C and ozone treatment influences on the antioxidant capacity and antioxidant system of minimally processed rocket (Eruca sativa Mill.). Postharvest Biology and Technology. 2018, 138: 107–113. DOI: https://doi.org/10.1016/j.postharvbio.2017.12.014.
Sachadyn-Król M, Materska M, Chilczuk B, Karaś M, Jakubczyk A, Perucka I, Jackowska I. Ozone-induced changes in the content of bioactive compounds and enzyme activity during storage of pepper fruits. Food Chemistry. 2016, 211: 59-67. DOI: http://dx.doi.org/10.1016/j.foodchem.2016.05.023.
Glowacz M, Rees D. Exposure to ozone reduces postharvest quality loss in red and green chili peppers. Food Chemistry. 2016, 210: 305-310. DOI: http://dx.doi.org/10.1016/j.foodchem.2016.04.119.
Restuccia C, Lombardo S, Pandino G, Licciardello F, Muratore G, Mauromicale, G. An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars. 2014, 21: 82-89. DOI: http://dx.doi.org/10.1016/j.ifset.2013.10.009.
De Souza L. P, Faroni L. R. D, Heleno F. F, Cecon P. R, Gonçalves T. D. C, Silva G. J. DA, Prates L. H. F. Effects of ozone treatment on postharvest carrot quality. LWT-Food Science and Technology. 2018, 90: 53–60. DOI: https://doi.org/10.1016/j.lwt.2017.11.057.
Pretell C, Marquez L, Siche R. Efecto del ozono gaseoso sobre las características fisicoquímicas, microbiologicas y apariencia general de Punica Granatum L. wonderful fresca. Scientia Agropecuaria. 2016, 7(3): 173-180. DOI: http://dx.doi.org/10.17268/sci.agropecu.2016.03.03.
García-Martín J. F, Olmo M, García J. M. Effect of ozone treatment on postharvest disease and quality of different citrus varieties at laboratory and at industrial facility. Postharvest Biology and Technology. 2018, 137: 77–85. DOI: https://doi.org/10.1016/j.postharvbio.2017.11.015.
Martin-Diana A, Rico D, Frias J, Barat J, Henehan G, Barry-Ryan C. Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review. Trends in Food Science & Technology. 2007, 18(4): 210-218. DOI: https://doi.org/10.1016/j.tifs.2006.11.027.
Ummat, V.; Singh, A. K.; Sidhu, G. K. Effect of aqueous ozone on quality and shelf life of shredded green bell pepper (Capsicum annuum). Journal of Food Processing and Preservation. 2018, 42(10): 1-14. DOI: https://doi.org/10.1111/jfpp13718
Wang H, Feng H, Luo Y. Microbial reduction and storage quality of fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone. Food Research International. 2004: 37(10), 949-956. DOI: https://doi.org/10.1016/j.foodres.2004.06.004.
Karaka H, Velioglu Y. Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley. Postharvest Biology and Technology. 2014, 88: 46–53. DOI: http://dx.doi.org/10.1016/j.postharvbio.2013.09.003.
Sheng L, Hanrahan I, Sun X, Taylor M. H, Mendoza M, Zhu M. J. Survival of Listeria innocua on Fuji apples under commercial cold storage with or without low dose continuous ozone gaseous. Food Microbiology. 2018, 76: 21–28. DOI: https://doi.org/10.1016/j.fm.2018.04.006.
Alexopoulos A, Plessas S, Kourkoutas Y, Stefanis C, Vavias S, Voidarou C, Mantzourani I, Bezirtzoglou E. Experimental effect of ozone upon the microbial flora of commercially produced dairy fermented products. International Journal of Food Microbiology. 2017, 246: 5–11. DOI: http://dx.doi.org/10.1016/j.ijfoodmicro.2017.01.018.
Aguayo E, Escalona V. H, Artés F. Effect of cyclic exposure to ozone gas on physicochemical, sensorial and microbial quality of whole and sliced tomatoes. Postharvest Biology and Technology. 2006, 39: 169–177. DOI: https://doi.org/10.1016/j.postharvbio.2005.11.005.
Olmez H, Akbas M. Optimization of ozone treatment of fresh-cut green leaf lettuce. Journal of Food Engineering. 2009, 90: 487-94. DOI: https://doi.org/10.1016/j.jfoodeng.2008.07.026.
Sothornvit, R.; Kiatchanapaibul, P. Quality and shelf-life of washed fresh-cut asparagus in modified atmosphere packaging. LWT - Food Science and Technology. 2009, 42: 1484–1490. DOI: https://doi.org/10.1016/j.lwt.2009.05.012.
Published
Versions
- 23-02-2022 (2)
- 05-11-2021 (1)
How to Cite
Issue
Section
License
Copyright (c) 2021 Carla Pretell, Luis Márquez-Villacorta, Raúl Siche, María Hayayumi-Valdivia
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Copyright Notice and Open Access Statement
The Journal Vitae works under the Open Access license, and the published manuscripts remain available for the public, both on the Journal's website and in databases, under the Creative Commons license, "Noncommercial Attribution" and "Share alike" systems, adopted in Colombia. Hence, when the authors agree to publish in the Journal Vitae, they will not have the right to economic retributions on publications and reproductions through different diffusion media. The documents are freely available to the internet public, permitting users to read, download, copy, distribute, print, search, or link to the full texts and pass them as data to software. The only constraint on reproduction and distribution, should be to give authors control over the integrity of their work and the right to be appropriately acknowledged and cited.
Authors declare that:
-
They are the intellectual property owners and are responsible for all the information stated in the article.
-
This manuscript has not been submitted or published in other printed or digital media. They accept the responsibility for the judgments, opinions, and points of view expressed in the published article and, therefore, they exonerate Universidad de Antioquia and Journal Vitae from any process.
-
They exempt Universidad de Antioquia and Journal Vitae from settling conflicts or disputes related to the authorship of the referred article.
-
They accept the revision of the original manuscript by suitable personnel, and they bind themselves to perform the corrections appointed or suggested by the assessors.
-
Therefore, they know the editorial process and will not bind the Editorial Board of the Journal to assume any obligations regarding the volume and issue in which the article is published.
-
They transfer the rights of publication, reprinting, and distribution of the article from the moment of its approval, in print and digital format, without the right to economic rewards, and under the licensing conditions considered relevant by Journal Vitae.
-
They fully authorize Universidad de Antioquia and Journal Vitae to submit the published material to the diverse databases and indexing systems where the Journal can be found to comply with the requirements of the regulatory authorities to maintain the national classification of journals.
-
They will assume the article publication costs established for the current issue, and they will make the payment as soon as they are informed about the volume and the issue in which the final version of the article is published.
-
After the article is published, you can share digital or printed copies in a noncommercial manner. You will be able to use the paper in your institution or company for educational or research purposes, including the use in course programs.
Conflict of interest: Authors are responsible for recognizing and disclosing any financial or other benefits that could be perceived to bias their work, acknowledging all financial support and any personal connections with potential sponsors. Examples of such conflicts include receiving research funds or honoraria, serving on advisory boards, stock ownership, or employment and consulting arrangements. Authors without such connections should clearly state that they have no financial support or personal relationships that could be perceived to bias their work. All conflicts of interest should be disclosed on the author's identification page of the manuscript.
