Combined Effect of UV-C and Ozone on Bioactive Compounds and Microbiological Quality of Fresh-Cut Rocket Leaves

Diego R. Gutiérrez^{1, 2} and Silvia Del C. Rodríguez^{1, 2,}

¹Centro de Investigaciones en Biofisica Aplicada y Alimentos (CIBAAL). CONICET-Universidad Nacional de Santiago del Estero (UNSE). RN 9, Km 1125. El Zanjón. (CP 4206)-Santiago del Estero. Argentina

²Instituto de Ciencia y Tecnología de Alimentos (ICyTA-FAyA-UNSE). Belgrano (S) Nº 1912-Santiago del Estero, Argentina

Cite this paper:
Diego R. Gutiérrez and Silvia Del C. Rodríguez. Combined Effect of UV-C and Ozone on Bioactive Compounds and Microbiological Quality of Fresh-Cut Rocket Leaves. American Journal of Food Science and Technology. 2019; 7(3):71-78. doi: 10.12691/ajfst-7-3-1

Abstract

The separate application of UV-C (25 kJ/m², 380 s) and O₃ gaseous (2.5 mg/L for 10 min) treatments and of their combination (25 kJ/m² UV-C with 2.5 mg/L O₃) were studied to evaluate the effect of combined treatments of UV-C and O₃ on microbial counts, bioactive profile and sensory changes of fresh-cut rocket leaves throughout shelf life to determine whether these treatment have additive or synergistic. The separate application of UV-C and O₃ and of their combination UV-C + O₃ did not affect the sensorial quality, total chlorophyll contents, phenolic compound nor antioxidant capacity of fresh-cut rocket leaves. However, these treatments controlled better the growth of epiphytic microbes than untreated samples. The UV-C treatment had better effect at reducing microorganisms present and not significant differences were found as to the combined treatment. Therefore, applying the combined treatment UV-C + O₃ had neither synergistic nor additive effect in the extension of the fresh-cut rocket leaves shelf life.

Keywords:
UV-C ozone synergism bioactive compounds quality rocket

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