Optimisation of the peracetic acid washing disinfection of fresh‐cut strawberries based on microbial load reduction and bioactive compounds retention

Summary Total microbial count reduction ( TMR ), total anthocyanins ( TAR ), and ascorbic acid retention ( AAR ) after the operation at different PAA concentrations (0–100 mg L −1 ), contact times (10–120 s), and temperatures (4–40°C) were used for multiple optimisation using D erringer′s desirability function. Two optimization scenarios ( OP 1 and OP 2) were studied. OP 1 was proposed with the goal to maximize TMR with 90% TAR and AAR ; and OP 2 maximizing TAR and AAR with TMR of 2 log UFC g −1 . The optimized variable levels obtained were the following: 100 mg L −1 PAA , 24 °C and 50 s for OP 1 and 20 mg L −1 PAA , 18 °C and 52 s for OP 2. Additional validation experiments showed agreement between predicted and experimental results. OP 2 conditions are recommended to fresh‐cut strawberries washing disinfection because of an acceptable TMR , higher TAR and AAR , better sensory attributes, and the economic convenience of lesser PAA consumption.