Effects of ZnO nanoparticles and microwave heating on the sterilization and product quality of vacuum-packaged Caixin
Qian Liu, Min Zhang, Zhong-xiang Fang, Xiao-hong Rong
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | WILEY | Published : 2014
BACKGROUND: The sterilization of vacuum-packaged Caixin (Brassica chinensis L.), which is a green-leafy vegetable and also a low-acid food, remains a difficult problem. In this study, effects of ZnO nanoparticles and microwave heating on the sterilization and product quality of vacuum-packaged Caixin were investigated. RESULTS: Addition of ZnO nanoparticle suspension at 0.01-0.02 g kg(-1) reduced the number of bacterial colonies. The antibacterial activity was enhanced with the increased amount of ZnO nanoparticles. Microwave heating (915 and 2450 MHz) was used to sterilize Caixin samples. Samples had good product quality (better greenness, chroma and hue angle values, lower browning index a..View full abstract
Awarded by China 863 HI-TECH Research and Development Program
Awarded by Jiangsu Province RD
This work was financially supported by the China 863 HI-TECH Research and Development Program (No. 2011AA100802) and Jiangsu Province R&D (BY2012063). The authors acknowledge the assistance of Haitong Food Group Company for its support of this study.