Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention
Article first published online: 1 OCT 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 2, pages 634–640, February 2014
How to Cite
Van de Velde, F., Güemes, D. R. and Pirovani, M. E. (2014), Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention. International Journal of Food Science & Technology, 49: 634–640. doi: 10.1111/ijfs.12346
- Issue published online: 15 JAN 2014
- Article first published online: 1 OCT 2013
- Manuscript Accepted: 14 AUG 2013
- Manuscript Received: 23 MAY 2013
|ijfs12346-sup-0001-FigureS1.tif||image/tif||1738K||Figure S1. Effect of time and peracetic acid (PAA) concentration on total microbial count reduction (TMR) of Camarosa freshcut strawberries at 22 °C.|
|ijfs12346-sup-0002-FigureS2a.tif||image/tif||1738K||Figure S2. Derringer's overall desirability obtained for OP 1 (a) and OP 2 (b) optimization of the responses (ascorbic acid retention, total anthocyanins retention, and total microbial count reduction).|
Table S1. Experimental data for total microbial count reduction (TMR) on washed Camarosa fresh-cut strawberries at the Box–Behnken design conditions.
Table S2. Analyses of variance of the total microbial count reduction quadratic model (TMR model) of washed Camarosa fresh-cut strawberries.
Table S3. Coefficients of the model terms, coefficients of determination (R2), and absolute average deviations (AAD) on the microbial count reduction (TMR), total anthocyanins (TAR), and ascorbic acid retention (AAR) models of washed fresh-cut Camarosa strawberries.
Table S4. Optimization criteria based on total microbial count reduction (TMR, −log Nt/N0), total anthocyanins retention (TAR,%), and ascorbic acid retention (AAR,%) after the washing disinfection with peracetic acid of Camarosa fresh-cut strawberries
Table S5. Comparison between predicted responses and experimental results of washing disinfection with peracetic acid of Camarosa fresh-cut strawberries under conditions that satisfied OP 1 and OP 2 optimization criteria.
Table S6. Sensory analysis of fresh-cut strawberries washed in OP 1 and OP 2 conditions and washed with tap water for 2 min (control).
Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.