RESUMO
The increase in vegetable consumption has underlined the importance of minimizing the risks associated with microbiological contamination of fresh produce. The critical stage of the vegetable washing process has proven to be a key point for cross-contamination and the persistence of pathogens. In this context, the agri-food industry has widely adopted the use of disinfectants to reduce the bacterial load in the wash water. Therefore, we conducted laboratory-scale experiments in order to demonstrate the antimicrobial activity of disinfectants used in the wash tank of agro-food industries. Different wash water matrices of shredded lettuce, shredded cabbage, diced onion, and baby spinach were treated with sodium hypochlorite (NaClO), chlorine dioxide (ClO2), and per-oxyacetic acid (PAA) at recommended concentrations. To simulate the presence of pathogenic bacteria, a cocktail of E. coli O157:H7 was inoculated into the process water samples (PWW) to determine whether concentrations of disinfectants inhibit the pathogen or bring it to a viable non-culturable state (VBNC). Hereby, we used quantitative qPCR combined with different photo-reactive dyes such as ethidium monoazide (EMA) and propidium monoazide (PMA). The results indicated that concentrations superior to 20 ppm NaClO inhibit the pathogen E. coli O157:H7 artificially inoculated in the process water. Concentrations between 10-20 ppm ClO2 fail to induce the pathogen to the VBNC state. At concentrations of 80 ppm PAA, levels of culturable bacteria and VBNC of E. coli O157:H7 were detected in all PWWs regardless of the matrix. Subsequently, this indicates that the recommended concentrations of ClO2 and PAA for use in the fresh produce industry wash tank do not inhibit the levels of E. coli O157:H7 present in the wash water.
RESUMO
In this study, sulfated tin (IV) oxide solid acid catalyst was prepared for the epoxidation of Argemone mexicana oil (AMO) with peroxyacetic acid formed in-situ. The catalyst was synthesized using the chemical co-precipitation method and characterized. The effects of various epoxidation parameters on ethylenic double bond conversion (%) and oxygen ring content were analyzed. The maximum ethylenic double bond conversion of 95.5% and epoxy oxygen content of 6.25 was found at the molar ratio of AMO to 30% of H2O2 = 1:2.5, molar ratio of AMO to acetic acid = 1:1.5, catalyst concentration = 12.5%, and reaction temperature = 70 °C at reaction time = 6 h. The kinetic and thermodynamic features of the epoxidation of AMO were also analyzed with appropriate models. The results of the kinetic study of the epoxidation reaction followed pseudo first order with the activation energy = 0.47.03 kJ/mol. Moreover, the thermodynamic constants of epoxidation of AMO were found as ΔH = 44.18 kJ/mol, ΔS = -137.91 Jmol-1k-1) and ΔG = 91.12 kJ/mol. The epoxidized product of AMO was further analyzed using FTIR, 1H NMR, and 13C NMR. The results of these analyses confirmed the successful conversion of the ethylenic double bond in the AMO to EAMO.