Effect of electrolyzed oxidizing water treatment on the reduction of nitrite levels in fresh spinach during storage.

J Meals Prot. 2015 Mar;78(three):549-53. doi: 10.4315/0362-028X.JFP-14-156.

Summary

Leafy greens are the foremost supply of nitrite consumption within the human food plan, and technological processing to manage nitrite ranges in harvested greens is critical. Within the present work, the impact of electrolyzed oxidizing water (EOW) on the nitrite and nitrate ranges in recent spinach throughout storage was studied. EOW therapy, together with barely acidic electrolyzed water and acidic electrolyzed water, was discovered to successfully cut back nitrite ranges in recent spinach throughout storage; ranges within the late interval have been 30 to 40% decrease than that of the management. Nonetheless, the nitrate ranges in recent spinach throughout storage weren’t influenced by EOW therapy. The discount of nitrite ranges in EOW-treated recent spinach throughout storage may be attributed to the inactivation of nitrate reductase immediately and to the discount of bacterial populations. Our outcomes counsel that therapy with barely acidic electrolyzed water could also be a better option to manage nitrite ranges in recent greens throughout storage. This examine supplied a helpful technique to cut back nitrite ranges in recent spinach.

[Indexed for MEDLINE]


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