ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Effectiveness of lactate-containing processing aids application in vegetable treatment

Common characteristic of salad products is presence of cut raw vegetables in its composition. Cold cutting helps surface microorganisms penetrate into deep layers of the product. Hygienic cleanliness of raw ingredients is the major factor which contributes to storage stability of salad products. One of the most effective methods that helps enhance salad storage stability is initial treatment of vegetable raw materials with antimicrobial solutions. The author presents information on using solutions of hydrogen peroxide and peroxyacetic acid, sodium hypochlorite and compositions containing peroxide compounds and acetic, benzoic, sorbic, ascorbic, citric, lactic and other acids as well as their salts and containing guanidylic compounds. The article reveals that antimicrobial action of lactate-containing processing aids improves sufficiently if polymer cation-active compounds are introduced into their composition. The goal of the research is to study application effectiveness of new processing aids for treatment of raw peeled cut vegetables to reduce bacterial content and enhance storage stability before thermal treatment (boiling). The author tested the aids based on lactate-containing components. Physicochemical and physical parameters of the aids and their aqueous solutions are the following: active acidity (pH), titratab6le acidity, water and volatiles mass fraction, dynamic viscosity, surface tension. The article presents the data which characterize change in surface tension of aqueous solutions of the aids at the water-air interface depending on their concentration. It also gives quality indicators and microbial parameters of raw peeled cut vegetables after their processing with solutions of the aids. It was found out that treatment of raw peeled cut vegetables with processing aids based on lactate containing components prolongs their shelf life from 3 hours according to the applicable technology up to 48 hours.
Processing auxiliary aids, raw cut peeled vegetables, safety, storage stability
  1. Meireles A.C., Giaouris E., Simoes M. Alternative disinfection methods to chlorine for use in the fresh-cut industry. Food Research Internatonal, 2016, no. 82, pp. 71–85.
  2. Aguayo E., Requejo-Jackman C., Stanley R., et al. Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality. Postharvest Biology and Technology, 2015, no. 110, pp. 158–165.
  3. Martinez-Hernandez G.B, Amodio M.L., Colelli G. Carvacrol-loaded chitosan nanoparticles maintain quality of fresh-cut carrots. Innovative Food Science & Emerging Technologies, 2017, no. 41, pp. 56–63.
  4. Pinheiro J.C., Alegria C.S.M., Abreu M.M.M.N., Goncalves E.M., Silva C.L.M. Evaluation of alternative preservation treatments (water heat treatment, ultrasounds, thermosonication and UV-C radiation) to improve safety and quality of whole tomato. Food and Bioprocess Technology, 2016, no. 9, pp. 924–935.
  5. Nowacka M., Wedzik M. Effect of ultrasound treatment on microstructure, colour and carotenoid content in fresh and dried carrot tissue. Applied Acoustics, 2016, february, vol. 103, part B, pp. 163–171.
  6. Martinez-Hernandez G.B., Navarro-Rico J., Gomez P.A., et al. Combined sustainaible sanitising treatments to reduce Escerichia coli and Salmonella enteritidis growth on fresh-cut kalian-hibrid broccoli. Food Control, 2015, no. 47, pp. 312–317.
  7. Ukuku D.O., Mukhopadhyay S, Geveke D., et al. Effect of hydrogen peroxide in combination with minimal thermal treatment for reducing bacterial populations on cantaloupe rind surfaces and transfer to fresh-cut pieces. Journal of Food Protection, 2016, no. 79, pp. 1316–1324.
  8. Van Haute S., Tryland I., Veys A., et al. Wash water disinfection of full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency. Food Control, 2015, no. 50, pp. 173–183.
  9. Podlesnyy A.I., Kvasenkov O.I. Primeneniye dezinfitsiruyushchikh preparatov na osnove khlornykh perekisnykh soyedineniy dlya obrabotki ovoshchnogo syr’ya i pryanoy zeleni [Using disinfectants based on chlorine peroxide compounds for processing raw vegetables and spicy greens]. Pishchevaya promyshlennostʼ [Food Processing Industry], 2005, no. 9, pp. 42–44.
  10. Shilov G.Yu. Razrabotka tekhnologii proizvodstva ovoshchnykh polufabrikatov vysokoy stepeni gotovnosti dlya predpriyatiy obshchestvennogo pitaniya. Avtoref. diss. kand. tekhn. nauk [Development of production technology of high readiness semi-finished vegetable products for public catering companies. Cand. eng. sci. thesis]. Moscow, 2010. 17 p.
  11. The use of glycine and/or a glycine derivative as antibacterial agent in foods and/or drinks (Purac Biochem BV). – Zayavka EPV, no. 1629724, 2016.
  12. Cherpalova T.M., Eveleva V.V. Poverkhnostnaya aktivnost’ innovatsionnykh antimikrobnykh kompozitsiy [Surface activity of innovative antimicrobial compositions]. Vestnik rossiyskoy sel’skokhozyaystvennoy nauki [Vestnik of the Russian Agricultural Science], 2016, no. 5, pp. 68–69.
  13. Eveleva V.V., Cherpalova T.M., Shipovskaya E.A. Poverkhnostnaya aktivnost’ antimikrobnykh kompozitsiy s polivinilpirrolidonom [Surface activity of antimicrobial compositions with polyvinylpyrrolidone]. Vestnik rossiyskoy sel’skokhozyaystvennoy nauki [Vestnik of the Russian Agricultural Science], 2017, no. 4, pp. 66–68.
  14. Efimov K.M., Dityuk A.I. Polimernyye biotsidy dlya resheniya problem khraneniya i zashchity produktsii i materialov [Polymer biocides as solution to problem of products and materials storage and protection]. Materialy mezhdunarodnoy nauchno-prakticheskoy konferentsii «Innovacionnye tekhnologii dlitelʼnogo hraneniya tovarov»: [Proc. of the Intern. Sci. and Prac. Conf. “Innovative technologies for long product storage”]. Moscow, 2013, pp. 372–375.
  15. MUK № 4.2.1890-04. Opredelenie chuvstvitelnosti mikroorganizmov k antibakterialnym preparatam [Methodical indications no. 4.2.1890-04. Determination of microorganism sensitivity to antimicrobials]. Moscow, Federal’nyy tsentr gossan•epidnadzora Minzdrava Rossii Publ., 2004. 91 p.
  16. SanPiN Gigienicheskie trebovaniya bezopasnosti i pishchevoy tsennosti pishchevykh produktov [Hygienic requirements for safety and nutritional value of food products]. Available at: (accessed 13 March 2018).
  17. GOST R 50003–92 (ISO 304–85). Veshchestva poverhnostno-aktivnye. Opredelenie poverhnostnogo natyazheniya putem vytyagivaniya zhidkih plyonok [State Standard 50003–92 (ISO 304–85). Surfactants. Determination of surface tension by means of liquid film stretching]. Moscow, Standartinform Publ., 1992. 14 p.
  18. MUK № 4.2.1847-04. Sanitarno-epidemiologicheskaya otsenka obosnovaniya srokov godnosti i usloviy khraneniya pishchevykh produktov [Methodical indications no. 4.2.1847-04. Sanitary and epidemiological evaluation of justification of food shelf life and storage conditions]. Moscow, Federal’nyy tsentr gossan•epidnadzora Minzdrava Rossii Publ., 2004. 31 p.
How to quote?
About journal