Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention

FRANCO VAN DE VELDE; DANIEL GÜEMES; PIROVANI, MARIA ÉLIDA

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2014 vol. 49 p. 634 - 640

0950-5423

Total microbial count reduction (TMR), total anthocyanins (TAR) and ascorbic acid retention (AAR) after the operation at different PAA concentrations (0 ? 100 mg L-1), contact times (10 ? 120 s) and temperatures (4 ? 40°C) were used for multiple optimization using Derringer´s desirability function. Two optimization scenarios (OP 1 and OP 2) were studied. OP 1 was proposed with the goal to maximize TMR with 90% TAR and AAR; and OP 2 maximizing TAR and AAR with TMR of 2 log UFC g-1. The optimized variable levels obtained were: 100 mg L-1 PAA, 24°C and 50 s for OP 1 and 20 mg L-1 PAA, 18°C and 52 s for OP 2. Additional validation experiments showed agreement between predicted and experimental results. OP 2 conditions are recommended to fresh-cut strawberries washing disinfection because of an acceptable TMR, higher TAR and AAR, better sensory attributes, and the economic convenience of lesser PAA consumption.