PMID- 30584202
OWN - NLM
STAT- MEDLINE
DCOM- 20190403
LR  - 20240109
IS  - 1884-0205 (Electronic)
IS  - 1342-4815 (Linking)
VI  - 23
IP  - 4
DP  - 2018
TI  - Sorbitol Minimizes Calcium Carbonate Scale Generation While Maintaining the 
      Disinfection Effect of Heated Scallop-Shell Powder for Fresh Produce.
PG  - 157-165
LID - 10.4265/bio.23.157 [doi]
AB  - 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 (CaCO(3)) 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 
      CaCO(3) 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.
FAU - Nomoto, Yuri
AU  - Nomoto Y
AD  - Faculty of Applied Bioscience, Kanagawa Institute of Technology.
FAU - Sawada, Shun
AU  - Sawada S
AD  - Faculty of Applied Bioscience, Kanagawa Institute of Technology.
FAU - Abe, Shinya
AU  - Abe S
AD  - Faculty of Applied Bioscience, Kanagawa Institute of Technology.
FAU - Wakazawa, Jin
AU  - Wakazawa J
AD  - Faculty of Applied Bioscience, Kanagawa Institute of Technology.
FAU - Kikuchi, Mikio
AU  - Kikuchi M
AD  - Faculty of Applied Bioscience, Kanagawa Institute of Technology.
FAU - Sawai, Jun
AU  - Sawai J
AD  - Faculty of Applied Bioscience, Kanagawa Institute of Technology.
LA  - eng
PT  - Journal Article
PL  - Japan
TA  - Biocontrol Sci
JT  - Biocontrol science
JID - 9712121
RN  - 0 (Anti-Bacterial Agents)
RN  - 0 (Disinfectants)
RN  - 0 (Food Additives)
RN  - 0 (Powders)
RN  - 506T60A25R (Sorbitol)
RN  - H0G9379FGK (Calcium Carbonate)
SB  - IM
MH  - Animals
MH  - Anti-Bacterial Agents/*pharmacology
MH  - Calcium Carbonate/*analysis
MH  - Disinfectants/pharmacology
MH  - Disinfection
MH  - Food
MH  - Food Additives/*pharmacology
MH  - Food Handling/*methods
MH  - Lactuca/microbiology
MH  - Pectinidae
MH  - Powders/pharmacology
MH  - Sorbitol/*pharmacology
OTO - NOTNLM
OT  - Calcium carbonate scale generation
OT  - Calcium oxide
OT  - Heated scallop-shell powder
OT  - Lettuce
OT  - Sorbitol
EDAT- 2018/12/26 06:00
MHDA- 2019/04/04 06:00
CRDT- 2018/12/26 06:00
PHST- 2018/12/26 06:00 [entrez]
PHST- 2018/12/26 06:00 [pubmed]
PHST- 2019/04/04 06:00 [medline]
AID - 10.4265/bio.23.157 [doi]
PST - ppublish
SO  - Biocontrol Sci. 2018;23(4):157-165. doi: 10.4265/bio.23.157.