Sanitation Procedure Affects Biochemical and Nutritional Changes of Shredded Carrots

Authors

  • Saúl Ruiz-Cruz,

    1. Authors are with Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Vegetal Apdo. Postal 1735, Hermosillo, Sonora, 83000, México. Direct inquiries to author González-Aguilar (E-mail: gustavo@cascabel.ciad.mx).
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  • María A. Islas-Osuna,

    1. Authors are with Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Vegetal Apdo. Postal 1735, Hermosillo, Sonora, 83000, México. Direct inquiries to author González-Aguilar (E-mail: gustavo@cascabel.ciad.mx).
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  • Rogerio R. Sotelo-Mundo,

    1. Authors are with Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Vegetal Apdo. Postal 1735, Hermosillo, Sonora, 83000, México. Direct inquiries to author González-Aguilar (E-mail: gustavo@cascabel.ciad.mx).
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  • Francisco Vázquez-Ortiz,

    1. Authors are with Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Vegetal Apdo. Postal 1735, Hermosillo, Sonora, 83000, México. Direct inquiries to author González-Aguilar (E-mail: gustavo@cascabel.ciad.mx).
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  • Gustavo A. González-Aguilar

    1. Authors are with Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Vegetal Apdo. Postal 1735, Hermosillo, Sonora, 83000, México. Direct inquiries to author González-Aguilar (E-mail: gustavo@cascabel.ciad.mx).
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Abstract

ABSTRACT:  Fresh-cut vegetables are considered convenient but with less nutritional quality compared to raw natural produce. Carrots are highly appreciated because of their carotene and antioxidant nutrients, but processing requires an appropriate sanitation procedure that ensures microbiological safety to consumers. The effect of the sanitation processing on the nutritional composition of shredded carrots was studied. Treatments tested were tap water, 200 ppm sodium hypochlorite (Cl), 40 ppm peroxyacetic acid (PA), and 100, 250, and 500 ppm acidified sodium chlorite (ASC). Measured parameters were oxygen radical absorbing capacity (ORAC), total phenolics and carotenoids, sugars, and phenylalanine ammonia lyase (PAL) and peroxidase (POD) activity. Shredded carrots sanitized with ASC retained higher levels of sugars, carotene, and antioxidant capacity. ASC also delayed the PAL and POD activity. These results show the importance of evaluating nutritional parameters during processing stages, since minimal processing does not necessarily imply loss of nutritional value. Furthermore, the availability of fresh-cut produce may increase the intake of nutrients, with a positive effect on health.

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