Removal of Grit from Baby Leafy Salad Vegetables by Combinations of Sanitiser and Surfactant
Grit composed of dirt, sand, and small stones adheres to baby leafy salad vegetables during the growing period and can sometimes be difficult to remove with sanitiser only or tap water. For the first time, the effect of a surfactant, sodium dodecyl sulphate (SDS), alone (0.025, 0.05, and 0.1% SDS) a...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/6209806 |
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| _version_ | 1849407343223111680 |
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| author | Vongai Dakwa Alieta Eyles Alistair Gracie Mark Tamplin Tom Ross |
| author_facet | Vongai Dakwa Alieta Eyles Alistair Gracie Mark Tamplin Tom Ross |
| author_sort | Vongai Dakwa |
| collection | DOAJ |
| description | Grit composed of dirt, sand, and small stones adheres to baby leafy salad vegetables during the growing period and can sometimes be difficult to remove with sanitiser only or tap water. For the first time, the effect of a surfactant, sodium dodecyl sulphate (SDS), alone (0.025, 0.05, and 0.1% SDS) and in combination (0.05% SDS) with peroxyacetic acid (40 mg·L−1, PAA), on grit removal, quality, shelf-life, and taste of baby spinach was investigated. Increasing SDS from 0.025 to 0.1% resulted in a 21–50% increase in grit removal from spinach and coral lettuce. Overall, SDS treatments had no effect on microbial growth, colour, and electrolyte leakage during shelf-life. An increase in bruising, sliming, and yellowing scores was also observed regardless of the treatment, reaching an unacceptable score (<3) by d12 for all samples; however, yellowing scores were still within the acceptable range (>3) on d14. There were no differences in sensorial attributes, namely, flavour, aroma, and texture, between baby spinach samples treated with PAA alone or in combination with SDS. These results demonstrate that SDS treatment can be used to increase grit removal from baby leafy salad vegetables without compromising quality. |
| format | Article |
| id | doaj-art-4405a451fffa41688151fe4e320bc640 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-4405a451fffa41688151fe4e320bc6402025-08-20T03:36:06ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/62098066209806Removal of Grit from Baby Leafy Salad Vegetables by Combinations of Sanitiser and SurfactantVongai Dakwa0Alieta Eyles1Alistair Gracie2Mark Tamplin3Tom Ross4ARC Training Centre for Innovative Horticultural Products, Tasmania Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, AustraliaARC Training Centre for Innovative Horticultural Products, Tasmania Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, AustraliaARC Training Centre for Innovative Horticultural Products, Tasmania Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, AustraliaARC Training Centre for Innovative Horticultural Products, Tasmania Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, AustraliaARC Training Centre for Innovative Horticultural Products, Tasmania Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, AustraliaGrit composed of dirt, sand, and small stones adheres to baby leafy salad vegetables during the growing period and can sometimes be difficult to remove with sanitiser only or tap water. For the first time, the effect of a surfactant, sodium dodecyl sulphate (SDS), alone (0.025, 0.05, and 0.1% SDS) and in combination (0.05% SDS) with peroxyacetic acid (40 mg·L−1, PAA), on grit removal, quality, shelf-life, and taste of baby spinach was investigated. Increasing SDS from 0.025 to 0.1% resulted in a 21–50% increase in grit removal from spinach and coral lettuce. Overall, SDS treatments had no effect on microbial growth, colour, and electrolyte leakage during shelf-life. An increase in bruising, sliming, and yellowing scores was also observed regardless of the treatment, reaching an unacceptable score (<3) by d12 for all samples; however, yellowing scores were still within the acceptable range (>3) on d14. There were no differences in sensorial attributes, namely, flavour, aroma, and texture, between baby spinach samples treated with PAA alone or in combination with SDS. These results demonstrate that SDS treatment can be used to increase grit removal from baby leafy salad vegetables without compromising quality.http://dx.doi.org/10.1155/2019/6209806 |
| spellingShingle | Vongai Dakwa Alieta Eyles Alistair Gracie Mark Tamplin Tom Ross Removal of Grit from Baby Leafy Salad Vegetables by Combinations of Sanitiser and Surfactant Journal of Food Quality |
| title | Removal of Grit from Baby Leafy Salad Vegetables by Combinations of Sanitiser and Surfactant |
| title_full | Removal of Grit from Baby Leafy Salad Vegetables by Combinations of Sanitiser and Surfactant |
| title_fullStr | Removal of Grit from Baby Leafy Salad Vegetables by Combinations of Sanitiser and Surfactant |
| title_full_unstemmed | Removal of Grit from Baby Leafy Salad Vegetables by Combinations of Sanitiser and Surfactant |
| title_short | Removal of Grit from Baby Leafy Salad Vegetables by Combinations of Sanitiser and Surfactant |
| title_sort | removal of grit from baby leafy salad vegetables by combinations of sanitiser and surfactant |
| url | http://dx.doi.org/10.1155/2019/6209806 |
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