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首页> 外文期刊>Biocontrol Science >Sorbitol Minimizes Calcium Carbonate Scale Generation While Maintaining the Disinfection Effect of Heated Scallop-Shell Powder for Fresh Produce
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Sorbitol Minimizes Calcium Carbonate Scale Generation While Maintaining the Disinfection Effect of Heated Scallop-Shell Powder for Fresh Produce

机译：山梨糖醇最小化碳酸钙尺度产生，同时保持加热扇贝壳粉末的消毒作用以进行新鲜农产品

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摘要

Scallop shells subjected to heat treatment exhibit antimicrobial activity, and heated scallop shell powder (HSSP) has recently been reported to be effective for disinfecting food. However, because the main component of these shells is calcium oxide, there is a problem that scales of calcium carbonate (CaCO3) become established on the surface of equipment used for food processing. In this study, we thus investigated whether the addition of sugar to HSSP slurry suppressed CaCO3 scale generation and whether the sugar-supplemented HSSP could be applied to the disinfection and preservation of fresh lettuce. The results showed that glucose, sucrose, and sorbitol could suppress the scale generation in HSSP slurry. However, glucose and sucrose decreased the antibacterial activity of HSSP. Since the addition of sorbitol did not affect the antibacterial activity of HSSP slurry, it was used for subsequent experiments because of its low bioavailability. Sorbitol effectively suppressed scale formation by dissolving it before the addition of HSSP. The disinfection and preservative effects of sorbitol-supplemented HSSP (S-HSSP) treatment on lettuce did not decrease compared with those upon HSSP treatment and were almost equal to or higher than those of sodium hypochlorite treatment at 200 mg/l. The addition of sorbitol solved the major problem of scale generation by HSSP containing CaO, which contributes to expansion of usage of heated shell powder, such as HSSP, in food processing.
机译：据报道，经过热处理热处理的扇贝壳具有抗微生物活性，并据报道加热的扇贝壳粉末（HSSP）对消毒食品有效。然而，由于这些壳的主要成分是氧化钙，所以存在碳酸钙鳞片（CaCO 3）的问题，该问题在用于食品加工的设备表面上建立。在这项研究中，我们研究了向HSSP浆料中加入糖是否抑制了CaCO3规模生成，并且糖补充的HSSP是否可以应用于新鲜莴苣的消毒和保存。结果表明，葡萄糖，蔗糖和山梨糖醇可以抑制HSSP浆料中的规模产生。然而，葡萄糖和蔗糖降低了HSSP的抗菌活性。由于山梨糖醇的添加不影响HSSP浆料的抗菌活性，因此它是由于其低生物利用度而用于随后的实验。山梨糖醇通过在加入HSSP之前将抑制尺度形成抑制。与HSSP处理相比，山梨糖醇补充HSSP（S-HSSP）治疗的消毒和防腐效果不会降低，并且几乎等于或高于200mg / L的次氯酸钠处理。加入山梨糖醇通过HSSP含有CAO解决了规模产生的主要问题，这有助于扩大加热壳粉，例如HSSP的食品加工。

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