Evaluation of UV-C radiation and ozonated water for sanitization of minimally processed fruits and vegetables

• Grant number: 12/25017-0
• Support Opportunities: Regular Research Grants
• Start date: September 01, 2013
• End date: August 31, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Benedito Carlos Benedetti
• Grantee: Benedito Carlos Benedetti
• Host Institution: Faculdade de Engenharia Agrícola (FEAGRI). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Mara Ligia Biazotto Bachelli

Abstract

In recent years, people are looking for a healthier diet based on fresh foods, especially fruits and vegetables, which increased the popularity of both fresh and minimally processed products. Since, in most cases, these products are consumed raw, concern about risks of microbiological nature becomes accentuated because some process operations increase the risk of contamination by pathogenic or spoilage microorganisms. The sanitation is one of the most important stages of processing, and the chlorine-based sanitizers, particularly sodium hypochlorite, the most widely used in Brazil. Some studies point to the need for more viable alternatives techniques to minimize and / or replacement of this product for use in industry. In this context, the aim of this project is to evaluate the use of UV-C radiation and ozonated water for sanitization of minimally processed lettuce and papaya. For each product, it is intended to determine the efficiency parameters of these two methods of sanitization, separately. Subsequently, the best treatments will be compared with the sanitizing solution of sodium hypochlorite (standard treatment), in which step will include the use of passive and active modified atmosphere, and the measurement of quality parameters of the minimally processed products through microbiological, chemical, physical, enzymatic and sensory parameters. (AU)