The Experts below are selected from a list of 4299 Experts worldwide ranked by ideXlab platform
Tony Z. Jin - One of the best experts on this subject based on the ideXlab platform.
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inactivation of salmonella typhimurium and quality preservation of Cherry Tomatoes by in package aerosolization of antimicrobials
Food Control, 2017Co-Authors: Yunbin Jiang, Xuetong Fan, Joshua B Gurtler, Sudarsan Mukhopadhyay, Tony Z. JinAbstract:Abstract The purpose of the present study was to investigate the efficacy of in-package aerosolized aqueous sanitizers in reducing populations of Salmonella enterica serovar Typhimurium on tomato fruit and in maintaining fruit quality. Cherry Tomatoes were inoculated with a cocktail of attenuated S. Typhimurium ATCC 53647 and 53648 strains on the smooth skin surface and stem scar area. Next, 200 ppm free chlorine, and peroxyacetic acid (PAA) and aqueous ClO 2 at different concentrations, 2% lactic acid + 2% acetic acid + 2% levulinic acid, and 3% acetic acid + 3% lactic acid were aerosolized into a clamshell container containing Cherry Tomatoes. Results showed that S. Typhimurium populations on smooth tomato surfaces were reduced by more than 5 log CFU/fruit with 400 ppm PAA, 2% lactic acid + 2% acetic acid + 2% levulinic acid, 3% acetic acid + 3% lactic acid, and aqueous ClO 2 (100 and 400 ppm). On the stem scar area, 400 ppm aqueous ClO 2 was more effective in reducing S . Typhimurium populations than other treatments, achieving 4.89 log CFU/fruit reduction, followed by 400 ppm PAA (2.62 log CFU/fruit). The efficacy of ClO 2 and acid combination treatments increased during 3-week storage at 10 °C, achieving >3 log CFU/fruit inactivation with the acid combination and ca. 6 log with for 400 ppm with ClO 2 . None of the treatments significantly (p > 0.05) affected color, appearance, firmness, vitamin C, lycopene or antioxidant values of Tomatoes during 3 weeks of storage; although, an acidic odor was detected for samples treated with the organic acids in the earlier period of the storage. These results suggest that in-package aerosolized sanitizers can be used as a novel method for the inactivation of Salmonella on tomato fruit.
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Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of Cherry Tomatoes
International Journal of Food Microbiology, 2015Co-Authors: Juan Yun, Xiaoyu Jia, Tony Z. Jin, Xuetong Fan, Xihong Li, James P. MattheisAbstract:The objective of the present study was to investigate the effectiveness of zein-based coatings in reducing populations of Salmonella enterica serovar Typhimurium and preserving quality of Cherry Tomatoes. Tomatoes were inoculated with a cocktail of S. Typhimurium LT2 plus three attenuated strains on the smooth skin surface and stem scar area. The zein-based coatings with and without cinnamon (up to 20%) and mustard essential oil or a commercial wax formulation were applied onto Tomatoes and the treated fruits were stored at 10. °C for up to 3. weeks. Populations of S. Typhimurium decreased with increased essential oil concentration and storage duration. S. Typhimurium populations on the smooth skin surface were reduced by 4.6 and 2.8. log. colony. forming. units. (CFU)/g by the zein coatings with 20% cinnamon and 20% mustard oil, respectively, 5. h after coating. The same coating reduced populations of S. Typhimurium to levels below detection limit (1.0. log. CFU/g) on the stem scar area of tomato during 7. days of storage at 10. °C. Salmonella populations were not reduced on fruit coated with the commercial wax. All of the coatings resulted in reduced weight loss compared with uncoated control. Compared with the control, loss of firmness and ascorbic acid during storage was prevented by all of the coatings except the zein coating with 20% mustard oil which enhanced softening. Color was not consistently affected by any of the coating treatments during 21. days of storage at 10. °C. The results suggest that the zein-based coating containing cinnamon oil might be used to enhance microbial safety and quality of tomato.
James P. Mattheis - One of the best experts on this subject based on the ideXlab platform.
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Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of Cherry Tomatoes
International Journal of Food Microbiology, 2015Co-Authors: Juan Yun, Xiaoyu Jia, Tony Z. Jin, Xuetong Fan, Xihong Li, James P. MattheisAbstract:The objective of the present study was to investigate the effectiveness of zein-based coatings in reducing populations of Salmonella enterica serovar Typhimurium and preserving quality of Cherry Tomatoes. Tomatoes were inoculated with a cocktail of S. Typhimurium LT2 plus three attenuated strains on the smooth skin surface and stem scar area. The zein-based coatings with and without cinnamon (up to 20%) and mustard essential oil or a commercial wax formulation were applied onto Tomatoes and the treated fruits were stored at 10. °C for up to 3. weeks. Populations of S. Typhimurium decreased with increased essential oil concentration and storage duration. S. Typhimurium populations on the smooth skin surface were reduced by 4.6 and 2.8. log. colony. forming. units. (CFU)/g by the zein coatings with 20% cinnamon and 20% mustard oil, respectively, 5. h after coating. The same coating reduced populations of S. Typhimurium to levels below detection limit (1.0. log. CFU/g) on the stem scar area of tomato during 7. days of storage at 10. °C. Salmonella populations were not reduced on fruit coated with the commercial wax. All of the coatings resulted in reduced weight loss compared with uncoated control. Compared with the control, loss of firmness and ascorbic acid during storage was prevented by all of the coatings except the zein coating with 20% mustard oil which enhanced softening. Color was not consistently affected by any of the coating treatments during 21. days of storage at 10. °C. The results suggest that the zein-based coating containing cinnamon oil might be used to enhance microbial safety and quality of tomato.
Ho Hyun Chun - One of the best experts on this subject based on the ideXlab platform.
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the combined effects of ultraviolet c irradiation and modified atmosphere packaging for inactivating salmonella enterica serovar typhimurium and extending the shelf life of Cherry Tomatoes during cold storage
Food Packaging and Shelf Life, 2015Co-Authors: Dong Soo Choi, Seok Ho Park, Seung Ryul Choi, Ho Hyun ChunAbstract:Abstract The combined effects of ultraviolet-C (UV-C) irradiation, modified atmosphere packaging (MAP), and cold storage temperature on the quality of inoculated (Salmonella enterica serovar Typhimurium) and non-inoculated Cherry Tomatoes were investigated. Based on the inactivation and sublethal injury tests of S. Typhimurium by UV-C irradiation, 2 kJ/m2 UV-C was selected for the combined treatment. Non-inoculated and inoculated Cherry Tomatoes were irradiated with 2 kJ/m2 UV-C and then packaged under two different modified atmosphere conditions (passive and active) and stored for 9 d at 4 and 20 °C. As controls, non-irradiated Cherry Tomatoes packaged in perforated film bags were stored. When the inoculated Cherry Tomatoes that were irradiated with UV-C were packaged under an active modified atmosphere (5.3% CO2 + 5.5% O2), the S. Typhimurium populations were significantly reduced during storage at 4 °C compared to those of other treatments. Regarding the color, the combination of UV-C and active MAP delayed the change of Hunter b* and ΔE values in Cherry Tomatoes during storage at 4 °C. Regardless of treatment and packaging method, the Cherry Tomatoes stored at 4 °C exhibited a lower decrease of firmness compared to those stored at 20 °C. After 9 d of storage at 4 or 20 °C, there were significant differences in lycopene content and weight loss depending on storage temperature or gas composition in packaging film. Therefore, these results suggest that the combination of UV-C irradiation and active MAP can improve the microbial safety and extend the shelf life of Cherry Tomatoes during cold storage.
G B Quaglia - One of the best experts on this subject based on the ideXlab platform.
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seasonal variations in antioxidant components of Cherry Tomatoes lycopersicon esculentum cv naomi f1
Journal of Food Composition and Analysis, 2006Co-Authors: Antonio Raffo, Giuseppe Maiani, Vincenzo Fogliano, Giuseppe La Malfa, G B QuagliaAbstract:Abstract To evaluate seasonal variations in antioxidant components of greenhouse Cherry Tomatoes, the compositional profile of fruits (“Pomodoro di Pachino”, cv. Naomi F1) harvested at six different times of the year was compared. Among tomato antioxidants, phenolic compounds (naringenin content ranged from 1.84 to 9.04 mg/100 g, rutin from 1.79 to 6.61 mg/100 g) and α -tocopherol (40–1160 μg/100 g) showed the greatest variability. Ascorbic acid (31–71 mg/100 g), carotenoids (8350–15119 μg/100 g), phenolics and α -tocopherol concentration did not show definite seasonal trends, nor correlation with solar radiation or average temperature. Nevertheless, Tomatoes harvested in mid-summer were characterized by lowered lycopene levels. Greenhouse growing conditions induced the accumulation of relatively high level of antioxidants for most of the year: one serving of raw Tomatoes (100 g) could provide from 50% to 120% of the recommended daily intake of vitamin C, from 13% to 27% of that of vitamin A, from 0.4% to 12% of that of vitamin E, and from 15% to 35% of the flavonoid daily intake estimated for an Italian diet.
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nutritional value of Cherry Tomatoes lycopersicon esculentum cv naomi f1 harvested at different ripening stages
Journal of Agricultural and Food Chemistry, 2002Co-Authors: Antonio Raffo, Rossana Bugianesi, M Salucci, C Leonardi, Vincenzo Fogliano, Patrizia Ambrosino, Laura Gennaro, F Giuffrida, G B QuagliaAbstract:The average content of some classes of antioxidants is generally higher in Cherry Tomatoes than in normal-sized berries. The aim of this work was to assess the nutritional value of Cherry tomato (cv. Naomi F1) by investigating the compositional pattern of berries harvested at different ripening stages and evaluating, in particular, all of the main antioxidants (carotenoids, ascorbic acid, phenolic compounds, and alpha-tocopherol) and the antioxidant activity of the water-soluble and water-insoluble fractions. Results confirmed the relatively high level of carotenoids in Cherry tomato but showed that not all biologically active compounds necessarily increase in Tomatoes picked at later stages of ripeness. Cherry Tomatoes harvested at full ripeness exhibited the highest level of carotenoids and antioxidant activity in the water-insoluble fraction. On the other hand, no significant differences in ascorbic acid content were observed at different ripening stages, whereas the main phenolics content and the antioxidant activity of water-soluble fraction showed slight, but significant, decreases at later stages of ripeness.
Xuetong Fan - One of the best experts on this subject based on the ideXlab platform.
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inactivation of salmonella typhimurium and quality preservation of Cherry Tomatoes by in package aerosolization of antimicrobials
Food Control, 2017Co-Authors: Yunbin Jiang, Xuetong Fan, Joshua B Gurtler, Sudarsan Mukhopadhyay, Tony Z. JinAbstract:Abstract The purpose of the present study was to investigate the efficacy of in-package aerosolized aqueous sanitizers in reducing populations of Salmonella enterica serovar Typhimurium on tomato fruit and in maintaining fruit quality. Cherry Tomatoes were inoculated with a cocktail of attenuated S. Typhimurium ATCC 53647 and 53648 strains on the smooth skin surface and stem scar area. Next, 200 ppm free chlorine, and peroxyacetic acid (PAA) and aqueous ClO 2 at different concentrations, 2% lactic acid + 2% acetic acid + 2% levulinic acid, and 3% acetic acid + 3% lactic acid were aerosolized into a clamshell container containing Cherry Tomatoes. Results showed that S. Typhimurium populations on smooth tomato surfaces were reduced by more than 5 log CFU/fruit with 400 ppm PAA, 2% lactic acid + 2% acetic acid + 2% levulinic acid, 3% acetic acid + 3% lactic acid, and aqueous ClO 2 (100 and 400 ppm). On the stem scar area, 400 ppm aqueous ClO 2 was more effective in reducing S . Typhimurium populations than other treatments, achieving 4.89 log CFU/fruit reduction, followed by 400 ppm PAA (2.62 log CFU/fruit). The efficacy of ClO 2 and acid combination treatments increased during 3-week storage at 10 °C, achieving >3 log CFU/fruit inactivation with the acid combination and ca. 6 log with for 400 ppm with ClO 2 . None of the treatments significantly (p > 0.05) affected color, appearance, firmness, vitamin C, lycopene or antioxidant values of Tomatoes during 3 weeks of storage; although, an acidic odor was detected for samples treated with the organic acids in the earlier period of the storage. These results suggest that in-package aerosolized sanitizers can be used as a novel method for the inactivation of Salmonella on tomato fruit.
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Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of Cherry Tomatoes
International Journal of Food Microbiology, 2015Co-Authors: Juan Yun, Xiaoyu Jia, Tony Z. Jin, Xuetong Fan, Xihong Li, James P. MattheisAbstract:The objective of the present study was to investigate the effectiveness of zein-based coatings in reducing populations of Salmonella enterica serovar Typhimurium and preserving quality of Cherry Tomatoes. Tomatoes were inoculated with a cocktail of S. Typhimurium LT2 plus three attenuated strains on the smooth skin surface and stem scar area. The zein-based coatings with and without cinnamon (up to 20%) and mustard essential oil or a commercial wax formulation were applied onto Tomatoes and the treated fruits were stored at 10. °C for up to 3. weeks. Populations of S. Typhimurium decreased with increased essential oil concentration and storage duration. S. Typhimurium populations on the smooth skin surface were reduced by 4.6 and 2.8. log. colony. forming. units. (CFU)/g by the zein coatings with 20% cinnamon and 20% mustard oil, respectively, 5. h after coating. The same coating reduced populations of S. Typhimurium to levels below detection limit (1.0. log. CFU/g) on the stem scar area of tomato during 7. days of storage at 10. °C. Salmonella populations were not reduced on fruit coated with the commercial wax. All of the coatings resulted in reduced weight loss compared with uncoated control. Compared with the control, loss of firmness and ascorbic acid during storage was prevented by all of the coatings except the zein coating with 20% mustard oil which enhanced softening. Color was not consistently affected by any of the coating treatments during 21. days of storage at 10. °C. The results suggest that the zein-based coating containing cinnamon oil might be used to enhance microbial safety and quality of tomato.