We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Antibacterial mechanism of ultrasound combined with sodium hypochlorite and their application in pakchoi (Brassica campestris L. ssp. chinensis).
- Authors
Zhang, Lihui; Zhang, Min; Mujumdar, Arun S.; Liu, Kun
- Abstract
BACKGROUND: In order to prolong the storage and inhibit microorganisms of pakchoi, the antibacterial activity and mechanism of ultrasound combined with sodium hypochlorite (NaClO‐US), the efficiency of NaClO‐US in reducing Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa as well as preserving quality of pakchoi were investigated. RESULTS: Ultrasound treatment could significantly reduce the usage of NaClO solution from 800 ppm to 500 ppm. NaClO‐US decreased the counts of E. coli, S. aureus and P. aeruginosa, which disrupted the bacterial cell membrane with cytoplasmic leakage. In addition, NaClO‐US significantly increased cell membrane permeability, while cell membrane integrity decreased, the secondary structure of bacterial proteins showed several obvious changes, such as the increase of random coil content, as well as the decrease of α‐helix content. The bacterial counts, E. coli, S. aureus and P. aeruginosa population in pakchoi treated with NaClO‐US reduced by 1.89, 1.40, 1.60, 1.72 log CFU g−1, respectively compared to control sample after storage for 15 days. NaClO‐US resulted in minimum chlorophyll depletion, flavor and sensory deterioration. CONCLUSION: NaClO‐US solution treatment inhibited microorganisms and prolonged storage of pakchoi. © 2022 Society of Chemical Industry.
- Subjects
SOCIETY of Chemical Industry (Great Britain); CHINESE cabbage; BOK choy; TURNIPS; SODIUM hypochlorite; BACTERIAL cell membranes; ULTRASONIC imaging
- Publication
Journal of the Science of Food & Agriculture, 2022, Vol 102, Issue 11, p4685
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.11829