Comparison of sanitizing disinfectants on the physicochemical and microbial properties of onion puree (OP)

Abstract

There is a growing demand for fresh cut, value-added and ready-to-use food in households, as well as for widespread use in retail, food services and the various food industries. Amongst vegetables, onions have many medicinal properties and can lead to health.This study evaluated the effect of disinfection methods including; T1: Nisin & Citric acid (N+C), T2: Sodium hypochlorite (SH+S+C), T3: Calcium chloride+ Ascorbic acid+ Citric Acid (CC+AS+CA);T4: Control,during 21 days storage at 4°C on onion pure (OP). Each week, pH, soluble solids, acidity, weight loss, total phenolic compounds antioxidant activity and microbial tests (total microbial count, total molds and yeasts) were performed on the samples. Statistical analysis of the data by way of a completely randomized factorial design, demonstrated that in all treatments, the chemical properties of the storage period decreased, and the total number of living microbes and the total number of molds and yeast increased but, in T3(CC+AS+CA), the chemical properties, phenolic compounds, and the antioxidant activity were preserved and had the lowest microbial growth rate.