NDLI: Allicin Inhibits Microbial Growth and Oxidative Browning of Fresh-Cut Lettuce (Lactuca sativa) During Refrigerated Storage

Content Provider	Springer Nature Link
Author	Peng, Xiaoli Li, Ren Zou, Rong Chen, Jun Zhang, Qiang Cui, Pengle Chen, Fuli Fu, Yu Yang, Jingpeng Xia, Xiaodong
Copyright Year	2013
Abstract	Fresh-cut lettuce has a short shelf life since it is very perishable and susceptible to enzymatic browning. The aim of this study was to examine the effectiveness of allicin treatment in prolonging the shelf life of fresh-cut lettuce (Lactuca sativa L. var. angustana Irish). Fresh-cut lettuce slices were treated with water (control), 0.2 and 1 % of allicin solutions, respectively, and stored at 4 °C, >90 % relative humidity. Sensory parameters, microbiological indicators, and physiological indices were determined at 0, 2, 4, and 6 days of storage. The sensory analyses revealed that allicin inhibited the color change and maintained the visual quality of lettuce slice without impairing flavor. Allicin treatment delayed microbial growth at cold storage, as evidenced by the lowered total viable counts (decreased by 2.52 log cfu/g) and yeast and mold counts (decreased by 1.59 log cfu/g) after 6 days in 1 % allicin-treated samples compared to control samples. In addition, differences between lettuce treated with 1 % allicin and control slices in objective color (total color change, chrome, and hue angle), total phenolic compounds and quinones content, activities of browning-related enzymes, and antioxidative enzymes suggested that allicin had antioxidative properties. Conclusively, it was demonstrated for the first time that allicin effectively protected fresh-cut lettuce from tissue browning and microbiological spoilage. These findings indicate that allicin has great potential as a natural additive to extend the shelf life of fresh-cut lettuce.
Starting Page	1597
Ending Page	1605
Page Count	9
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	7
Issue Number	6
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2013-07-24
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Allicin Lettuce Browning Shelf life Antimicrobial Antioxidative Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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