Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention

Abstract

Total microbial count reduction (TMR), total anthocyanins (TAR), and ascorbic acid retention (AAR) after the operation at different PAA concentrations (0–100 mg L−1), contact times (10–120 s), and temperatures (4–40°C) were used for multiple optimisation using Derringer′s desirability function. Two optimization scenarios (OP 1 and OP 2) were studied. OP 1 was proposed with the goal to maximize TMR with 90% TAR and AAR; and OP 2 maximizing TAR and AAR with TMR of 2 log UFC g−1. The optimized variable levels obtained were the following: 100 mg L−1 PAA, 24 °C and 50 s for OP 1 and 20 mg L−1 PAA, 18 °C and 52 s for OP 2. Additional validation experiments showed agreement between predicted and experimental results. OP 2 conditions are recommended to fresh-cut strawberries washing disinfection because of an acceptable TMR, higher TAR and AAR, better sensory attributes, and the economic convenience of lesser PAA consumption.