Chlorine has been known to sanitize fresh-cut vegetables by reducing their microbiological count. But a research published in the journal Innovative Food Science and Emerging Technologies, reports about the formation of carcinogens in chlorine washed vegetables, and hence it has come up with a natural formula to wash pre-cut vegetables during the preservation process.
This natural product is whey; a by-product produced during the fermentation of cheese, whose permeate was used in different concentrations to test the sensory properties, microbiological concentrations and nutritional content of the veggies. Inferences pointed out towards a 3 percent WP (Whey Permeate) to be the standard concentration for reducing microbial count for the fresh-cut veggies.
The researchers said that:
These results suggest that three per cent WP is a promising formula although further investigations are needed in order to optimize in terms of shelf-life, nutritional value, safety and quality.
The research however admits that the results are not apt for industrial application, as the concentration at which the foods will be safe both health and quality wise is yet to be decided.
However, the consumers will be on a safer side if this natural product is successfully used in place of chlorine wash for the preservation of fresh cut veggies.
