Faculty of Pharmacy, Al Zaytoonah University of Jordan, Jordan.
Faculty of Pharmacy, University of Petra, Jordan.
Int J Food Microbiol. 2023 Mar 2;388:110067. doi: 10.1016/j.ijfoodmicro.2022.110067. Epub 2022 Dec 30.
Fruits irrigated with contaminated water can transmit various pathogens. High sugar content in fruits such as black cherry (BC) fruit encourages microbial proliferation. A novel water-soluble decanoic acid (WSDA) was evaluated as a fruit sanitizer and compared with other traditional fruit sanitizers such as ethanol, bleach, or dishwasher surfactants. WSDA sanitizer killed yeasts, molds and bacteria including E. coli microbes effectively as other sanitizers with (4 log cycle reduction) of microbial load. Furthermore, the bacterial sanitization mechanism i.e. bactericidal or bacteriostatic was evaluated for alcohol, bleaching and WASDA solutions. E. coli was selected as the model pathogen used for such comparison. Results indicated that the mechanism of action for the three sanitizer solutions against E. coli was bactericidal. The problem with most used fruit sanitizers is their negative influence on fruit quality in terms of physical, mechanical and taste properties. In addition, some led to toxicological and ecological concerns. Thus, studies were conducted to explore the changes in the exocarp cell structure of BC fruit upon exposure to WSDA and other sanitizers using microscopic investigation. WSDA could have a very mild or gentle effect on the BC fruit cells compared to other sanitizers. Alcohol, bleaching and dishwasher surfactant changed the cellular structures and the intercellular spaces. Sanitizers may also affect fruit swelling. WSDA showed an increase in percent weight gain but it was significantly (p < 0.05) much lower than dishwasher surfactant and bleaching solution. BC Fruit flesh firmness and hardness were investigated upon exposure to different sanitizer solutions. BC fruit treated with WSDA showed the highest firmness values. Some liquid sanitizers could affect fruit quality in terms of fruit taste. Sensory evaluation in terms of the sanitizer's smell, texture and hedonic of BC fruit after soaking in different sanitizers was carried out. All sensory parameters of BC fruit soaked with WSDA were similar with insignificant differences (p > 0.05) compared to BC fruit soaked in tap water. However, the sensory parameters were significantly different (p < 0.05) when compared with alcohol, bleach and dishwasher surfactant. This ensures that WSDA was superior to other evaluated sanitizers in terms of physical, mechanical and fruit quality.
用受污染的水灌溉的水果可能会传播各种病原体。黑樱桃（BC）等水果的高含糖量会促进微生物的繁殖。一种新型的水溶性癸酸（WSDA）被评估为水果消毒剂，并与其他传统水果消毒剂（如乙醇、漂白剂或洗碗机表面活性剂）进行了比较。WSDA 消毒剂有效地杀死了酵母、霉菌和细菌，包括大肠杆菌等微生物，具有（微生物负荷减少 4 对数循环）的效果。此外，还评估了酒精、漂白剂和 WASDA 溶液的细菌消毒机制，即杀菌或抑菌。选择大肠杆菌作为模型病原体进行比较。结果表明，三种消毒剂溶液对大肠杆菌的作用机制是杀菌。大多数常用水果消毒剂的问题是它们对水果质量的负面影响，包括物理、机械和口感特性。此外，一些消毒剂还会导致毒理学和生态问题。因此，进行了研究以探索 WSDA 和其他消毒剂暴露于 BC 水果时对外果皮细胞结构的变化，使用显微镜观察。与其他消毒剂相比，WSDA 对 BC 水果细胞的影响可能非常温和或轻微。酒精、漂白剂和洗碗机表面活性剂改变了细胞结构和细胞间隙。消毒剂也可能影响水果膨胀。WSDA 显示出重量增加的百分比增加，但与洗碗机表面活性剂和漂白剂溶液相比，增加幅度显著（p<0.05）较低。研究了不同消毒剂溶液处理后 BC 果实果肉的硬度和硬度。用 WSDA 处理的 BC 果实显示出最高的硬度值。一些液体消毒剂可能会影响水果的味道。对不同消毒剂浸泡后的 BC 果实的消毒剂气味、质地和感官愉悦度进行了感官评价。与用自来水浸泡的 BC 果实相比，用 WSDA 浸泡的 BC 果实的所有感官参数都相似，没有显著差异（p>0.05）。然而，与酒精、漂白剂和洗碗机表面活性剂相比，感官参数有显著差异（p<0.05）。这确保了 WSDA 在物理、机械和水果质量方面优于其他评估的消毒剂。
