ArticleUltrasonics sonochemistry2021
Combination of ozone and ultrasonic-assisted aerosolization sanitizer as a sanitizing process to disinfect fresh-cut lettuce.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Chitosan-based multifunctional hydrogel coatings with dual antibacterial and antioxidant properties are used for preservation and anti-corrosion.RSC advances · 2026Article
- Ultrasound-Assisted Deep Eutectic Solvent-Based Green Extraction of Flavonoids from Honeysuckle: Optimization and Mechanistic Insights into α-Amylase Inhibition.Foods (Basel, Switzerland) · 2025Article
- Application of ultrasound-assisted atomized plasma-activated water to improve the quality properties of grapes.Ultrasonics sonochemistry · 2025Article
- The Impacts of Global Climate Change and Environmental Security on Fruits and Vegetables-A Policy-Technology Nexus Perspective.Foods (Basel, Switzerland) · 2025Review
- Recent Advances in Technologies for Preserving Fresh-Cut Fruits and Vegetables.Foods (Basel, Switzerland) · 2025Review
- Using ultrasonic washing combined with UV-LEDs as a novel chemical-free method to disinfect fresh ready-to-eat produce.Ultrasonics sonochemistry · 2024Article
- The Use of Ultraviolet Irradiation to Improve the Efficacy of Acids That Are Generally Recognized as Safe for Disinfecting Fresh Produce in the Ready-to-Eat Stage.Foods (Basel, Switzerland) · 2024Article
- Investigation on the inactivation effect and mechanism of Listeria monocytogenes in fresh-cut cucumber during storage by ultrasound combined with sodium hypochlorite.Ultrasonics sonochemistry · 2023Article
- Combination of ultrasound-peracetic acid washing and ultrasound-assisted aerosolized ascorbic acid: A novel rinsing-free disinfection method that improves the antibacterial and antioxidant activities in cherry tomato.Ultrasonics sonochemistry · 2022Article
- Combined use of ultrasound-assisted washing with in-package atmospheric cold plasma processing as a novel non-thermal hurdle technology for ready-to-eat blueberry disinfection.Ultrasonics sonochemistry · 2022Article
- HChemical engineering journal (Lausanne, Switzerland : 1996) · 2022Article
- Use of aqueous ozone rinsing to improve the disinfection efficacy and shorten the processing time of ultrasound-assisted washing of fresh produce.Ultrasonics sonochemistry · 2022Article
- Effects of ultrasound-assisted low-concentration chlorine washing on ready-to-eat winter jujube (Zizyphus jujuba Mill. cv. Dongzao): Cross-contamination prevention, decontamination efficacy, and fruit quality.Ultrasonics sonochemistry · 2022Article
- Use of Acetic Acid to Partially Replace Lactic Acid for Decontamination againstFoods (Basel, Switzerland) · 2021Article
- A Review: Gaseous Interventions forFrontiers in microbiology · 2021Review
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Reduction of sanitizer dosage and development of non-immersion disinfection methods have become major focuses of research. Here, we examined the disinfection efficacy of combining gaseous ozone (4 and 8 ppm) with aerosolized oxidizing sanitizer [sodium hypochlorite (SH, 100 and 200 ppm)] and aerosolized organic acid [acetic acid (AA, 1% and 2%) and lactic acid (LA, 1% and 2%)]. Notably, 1% AA and 4 ppm gaseous ozone were ineffective for disinfecting Salmonella Typhimurium, and treatment with 1% AA + 8 ppm ozone caused browning of lettuce leaves and stimulated increases in aerobic mesophilic count (AMC), aerobic psychrotrophic count (APC), S. Typhimurium, and Escherichia coli O157:H7. Treatment with 2% LA + 8 ppm ozone resulted in the lowest S. Typhimurium, E. coli O157:H7, Listeria monocytogenes, AMC, APC, and molds and yeasts during storage (0-7 days at 4 °C). Quality analysis indicates that LA + 8 ppm ozone and SH + 8 ppm ozone did not negatively affect L*, a*, b*, polyphenolic content, weight loss, and sensory properties; however, the levels of two individual phenolic compounds (3,4-dihydroxybenzoic acid and vanillin), responsible for phenylpropanoid synthesis, were significantly increased after treatment with 2% LA + 8 ppm ozone. These findings provided insights into the use of LA combined with gaseous ozone for application in disinfecting fresh produce.
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