Influences of Acidic Electrolyzed-Oxidizing Water Treatment on Sterilization Effects and Surface Color of Fresh-cut Ginseng Slices

XU Yanyang; LU Hailing; CHEN Yunjie; ZHA Hongxiao

doi:10.13386/j.issn1002-0306.2021120211

Volume 43 Issue 22

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(22): 345-352. > DOI: 10.13386/j.issn1002-0306.2021120211

XU Yanyang, LU Hailing, CHEN Yunjie, et al. Influences of Acidic Electrolyzed-Oxidizing Water Treatment on Sterilization Effects and Surface Color of Fresh-cut Ginseng Slices[J]. Science and Technology of Food Industry, 2022, 43(22): 345−352. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120211.

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Influences of Acidic Electrolyzed-Oxidizing Water Treatment on Sterilization Effects and Surface Color of Fresh-cut Ginseng Slices

College of Food Science and Engineering, Jilin University, Changchun 130062, China

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Received Date: December 19, 2021
Available Online: September 18, 2022

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Abstract

Objective: To investigate the bactericidal effect of acidic electrolyzed-oxidizing water treatment on the surface of fresh-cut ginseng slices and the effect on the surface color of fresh-cut ginseng slices, so as to obtain the optimal sterilization process conditions and provide a new method for fresh ginseng preservation. Method: Firstly, the bactericidal rate of fresh-cut ginseng slices was taken as the index to investigate the influence of four factors (solid-liquid ratio, soaking time, soaking temperature and pH) on the bactericidal effect. Then, a three-factor and three-level response surface optimization experiment was used to optimize the bactericidal process, and the color and luster of fresh-cut ginseng slices treated with acidic electrolyzed-oxidizing water were measured. Results: The best technological conditions for treating fresh ginseng slices with acidic oxidizing potential water were as follows: Solid-liquid ratio 1:10 g/mL, soaking temperature 25 ℃ and soaking time 11 min. Under these conditions, the bactericidal rate was 94.40%±0.61%. The significance order of the influencing factors was soaking time >solid-liquid ratio > soaking temperature. The surface color of fresh-cut ginseng slices had no obvious change before and after acidic electrolyzed-oxidizing water treatment. Compared with other common fungicides, the fungicide efficiency of acidic electrolyzed-oxidizing water increased by 24.5%~30.7%. Conclusion: Acidic electrolyzed-oxidizing water treatment technology had a significant bactericidal effect on the surface of fresh-cut ginseng slices, which could provide a more effective, safer and high-quality non-thermal sterilization method for the preservation and processing of ginseng.
- fresh-cut ginseng slices,
- acidic electrolyzed-oxidizing water,
- sterilization,
- preservation,
- response surface methodology

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