Influences of Acidic Electrolyzed-Oxidizing Water Treatment on Sterilization Effects and Surface Color of Fresh-cut Ginseng Slices
Objective: To investigate the bactericidal effect of acidic electrolyzed-oxidizing water treatment on the surface of fresh-cut ginseng slices and the effect on the surface color of fresh-cut ginseng slices, so as to obtain the optimal sterilization process conditions and provide a new method for fre...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120211 |
| _version_ | 1811224168640806912 |
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| author | Yanyang XU Hailing LU Yunjie CHEN Hongxiao ZHA |
| author_facet | Yanyang XU Hailing LU Yunjie CHEN Hongxiao ZHA |
| author_sort | Yanyang XU |
| collection | DOAJ |
| description | Objective: To investigate the bactericidal effect of acidic electrolyzed-oxidizing water treatment on the surface of fresh-cut ginseng slices and the effect on the surface color of fresh-cut ginseng slices, so as to obtain the optimal sterilization process conditions and provide a new method for fresh ginseng preservation. Method: Firstly, the bactericidal rate of fresh-cut ginseng slices was taken as the index to investigate the influence of four factors (solid-liquid ratio, soaking time, soaking temperature and pH) on the bactericidal effect. Then, a three-factor and three-level response surface optimization experiment was used to optimize the bactericidal process, and the color and luster of fresh-cut ginseng slices treated with acidic electrolyzed-oxidizing water were measured. Results: The best technological conditions for treating fresh ginseng slices with acidic oxidizing potential water were as follows: Solid-liquid ratio 1:10 g/mL, soaking temperature 25 ℃ and soaking time 11 min. Under these conditions, the bactericidal rate was 94.40%±0.61%. The significance order of the influencing factors was soaking time >solid-liquid ratio > soaking temperature. The surface color of fresh-cut ginseng slices had no obvious change before and after acidic electrolyzed-oxidizing water treatment. Compared with other common fungicides, the fungicide efficiency of acidic electrolyzed-oxidizing water increased by 24.5%~30.7%. Conclusion: Acidic electrolyzed-oxidizing water treatment technology had a significant bactericidal effect on the surface of fresh-cut ginseng slices, which could provide a more effective, safer and high-quality non-thermal sterilization method for the preservation and processing of ginseng. |
| first_indexed | 2024-04-12T08:45:19Z |
| format | Article |
| id | doaj.art-a04ea87d425445028f0574f22756126a |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-12T08:45:19Z |
| publishDate | 2022-11-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-a04ea87d425445028f0574f22756126a2022-12-22T03:39:44ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-11-01432234535210.13386/j.issn1002-0306.20211202112021120211-22Influences of Acidic Electrolyzed-Oxidizing Water Treatment on Sterilization Effects and Surface Color of Fresh-cut Ginseng SlicesYanyang XU0Hailing LU1Yunjie CHEN2Hongxiao ZHA3College of Food Science and Engineering, Jilin University, Changchun 130062, ChinaCollege of Food Science and Engineering, Jilin University, Changchun 130062, ChinaCollege of Food Science and Engineering, Jilin University, Changchun 130062, ChinaCollege of Food Science and Engineering, Jilin University, Changchun 130062, ChinaObjective: To investigate the bactericidal effect of acidic electrolyzed-oxidizing water treatment on the surface of fresh-cut ginseng slices and the effect on the surface color of fresh-cut ginseng slices, so as to obtain the optimal sterilization process conditions and provide a new method for fresh ginseng preservation. Method: Firstly, the bactericidal rate of fresh-cut ginseng slices was taken as the index to investigate the influence of four factors (solid-liquid ratio, soaking time, soaking temperature and pH) on the bactericidal effect. Then, a three-factor and three-level response surface optimization experiment was used to optimize the bactericidal process, and the color and luster of fresh-cut ginseng slices treated with acidic electrolyzed-oxidizing water were measured. Results: The best technological conditions for treating fresh ginseng slices with acidic oxidizing potential water were as follows: Solid-liquid ratio 1:10 g/mL, soaking temperature 25 ℃ and soaking time 11 min. Under these conditions, the bactericidal rate was 94.40%±0.61%. The significance order of the influencing factors was soaking time >solid-liquid ratio > soaking temperature. The surface color of fresh-cut ginseng slices had no obvious change before and after acidic electrolyzed-oxidizing water treatment. Compared with other common fungicides, the fungicide efficiency of acidic electrolyzed-oxidizing water increased by 24.5%~30.7%. Conclusion: Acidic electrolyzed-oxidizing water treatment technology had a significant bactericidal effect on the surface of fresh-cut ginseng slices, which could provide a more effective, safer and high-quality non-thermal sterilization method for the preservation and processing of ginseng.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120211fresh-cut ginseng slicesacidic electrolyzed-oxidizing watersterilizationpreservationresponse surface methodology |
| spellingShingle | Yanyang XU Hailing LU Yunjie CHEN Hongxiao ZHA Influences of Acidic Electrolyzed-Oxidizing Water Treatment on Sterilization Effects and Surface Color of Fresh-cut Ginseng Slices Shipin gongye ke-ji fresh-cut ginseng slices acidic electrolyzed-oxidizing water sterilization preservation response surface methodology |
| title | Influences of Acidic Electrolyzed-Oxidizing Water Treatment on Sterilization Effects and Surface Color of Fresh-cut Ginseng Slices |
| title_full | Influences of Acidic Electrolyzed-Oxidizing Water Treatment on Sterilization Effects and Surface Color of Fresh-cut Ginseng Slices |
| title_fullStr | Influences of Acidic Electrolyzed-Oxidizing Water Treatment on Sterilization Effects and Surface Color of Fresh-cut Ginseng Slices |
| title_full_unstemmed | Influences of Acidic Electrolyzed-Oxidizing Water Treatment on Sterilization Effects and Surface Color of Fresh-cut Ginseng Slices |
| title_short | Influences of Acidic Electrolyzed-Oxidizing Water Treatment on Sterilization Effects and Surface Color of Fresh-cut Ginseng Slices |
| title_sort | influences of acidic electrolyzed oxidizing water treatment on sterilization effects and surface color of fresh cut ginseng slices |
| topic | fresh-cut ginseng slices acidic electrolyzed-oxidizing water sterilization preservation response surface methodology |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120211 |
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