Kale chips and shelf life study
Pro Research Analysisby 
Searched over 200M research papers
Consensus Meter
Kale Chips and Shelf Life Study
Thermosonication and Slightly Acidic Electrolyzed Water (SAcEW) for Shelf Life Extension
Microbial Quality and Sensory Attributes
A study investigated the combined effects of thermosonication and slightly acidic electrolyzed water (SAcEW) on the shelf life of fresh-cut kale stored at 4°C and 7°C. The kale samples were treated with various methods, including thermosonication, SAcEW, sodium chlorite, and sodium hypochlorite, both individually and in combination. The results indicated that the combination of thermosonication and SAcEW (TS + SAcEW) was the most effective in extending the shelf life of kale by approximately 4 days at 4°C and 6 days at 7°C.
Impact on Listeria Monocytogenes and Spoilage Microorganisms
The study also evaluated the growth of Listeria monocytogenes and other spoilage microorganisms. It was found that the lag time and specific growth rate of these microorganisms were not significantly affected by the treatment and storage temperature. Interestingly, exceeding the unacceptable counts of spoilage microorganisms did not always result in adverse effects on sensory attributes such as overall visual quality, browning, and off-odor.
Plasma Activated Water (PAW) for Escherichia Coli Decontamination
Efficacy of PAW Treatment
Another study focused on the use of plasma activated water (PAW) for decontaminating Escherichia coli and extending the shelf life of kale. Different plasma discharge and exposure times were tested to determine their effectiveness. The optimal treatment (5-PAW-8) involved an 8-minute exposure to PAW generated by a 5-minute plasma discharge, which resulted in a reduction of E. coli by approximately 1.55 log CFU/g.
Quality Retention and Shelf Life Extension
The PAW treatment was found to maintain the hardness, weight, color, surface morphology, and ascorbic acid content of kale better than the control groups over a 12-day storage period at 4°C. Additionally, no significant changes were observed in pH values, total phenols content, and radical-scavenging capacity, indicating that PAW is a promising method for improving the microbiological safety and extending the shelf life of kale.
Conclusion
Both thermosonication combined with slightly acidic electrolyzed water (SAcEW) and plasma activated water (PAW) treatments show significant potential for extending the shelf life of kale. The TS + SAcEW method effectively prolongs shelf life by reducing spoilage microorganisms without adversely affecting sensory attributes, while PAW treatment effectively decontaminates E. coli and maintains key quality factors during storage. These methods offer promising solutions for enhancing the shelf life and safety of fresh-cut kale.
Sources and full results
Most relevant research papers on this topic