The combined impact of calcium lactate with cysteine pretreatment and perforation-mediated modified atmosphere packaging on quality preservation of fresh-cut 'Romaine' lettuce.
immersion pretreatment
modified atmosphere packaging
perforation
quality maintenance
‘Romaine’ lettuces
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Mar 2021
Mar 2021
Historique:
received:
02
07
2020
revised:
24
12
2020
accepted:
06
01
2021
pubmed:
7
2
2021
medline:
3
6
2021
entrez:
6
2
2021
Statut:
ppublish
Résumé
The effect of perforation-mediated modified atmosphere packaging (PM-MAP) in combination with calcium lactate (1.5% CaL) and cysteine (0.1, 0.5% Cys) immersion pretreatments on the quality preservation of fresh-cut 'Romaine' lettuce was assessed for 12 days, at 5 and 10 °C. The shredded lettuce was packed in low-density polyethylene films (LDPE, 62 µm thickness), including different perforation numbers of 0 (N-MAP), 20 (20-PM-MAP, Diameter = 64 µm), and 40 (40-PM-MAP, Diameter = 64µm) per in square meter. Indices of quality maintenance were investigated. The total microbial counts were below the specified limits for ready-to-eat vegetables (< 6 log CFU/g) considering both pretreated 20-PM-MAP and N-MAP samples on day 12. After 8 days, a significant difference (P < 0.05) was observed in the browning index (BI), the total color difference (ΔE), and the chlorophyll content between N-MAP and 20-PM-MAP samples with better results in 20-PM-MA packages. At 10 °C, the BI in pretreated 20-PM-MAP samples was 32.44% to 58.35% less than N-MAP samples, on the last day of storage. The 20-PM-MAP samples pretreated with 1.5% CaL/0.5% Cys had the highest (P < 0.05) crispness coefficient and water content values. It seems that packaging the pretreated lettuce in 20-PM-MA packages is more effective for maintaining the visual properties (green fresh appearance) of this product, from the 8th to the 12th day of storage. PRACTICAL APPLICATION: The medium to high respiration rate of fresh-cut lettuce causes O
Identifiants
pubmed: 33547662
doi: 10.1111/1750-3841.15619
doi:
Substances chimiques
Calcium Compounds
0
Lactates
0
Water
059QF0KO0R
calcium lactate
2URQ2N32W3
Polyethylene
9002-88-4
Cysteine
K848JZ4886
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
715-723Informations de copyright
© 2021 Institute of Food Technologists®.
Références
Agüero, M., Barg, M., Yommi, A., Camelo, A., & Roura, S. (2008). Postharvest changes in water status and chlorophyll content of lettuce (Lactuca sativa L.) and their relationship with overall visual quality. Journal of Food Science, 73(1), S47-S55. https://doi.org/10.1111/j.1750-3841.2007.00604.x
Albanese, D., Russo, L., Cinquanta, L., Brasiello, A., & Di Matteo, M. (2007). Physical and chemical changes in minimally processed green asparagus during cold-storage. Food Chemistry, 101(1), 274-280. https://doi.org/10.1016/j.foodchem.2006.01.048
Ali, H. M., El-Gizawy, A. M., El-Bassiouny, R. E., & Saleh, M. A. (2015). Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products. Journal of Food Science and Technology, 52(6), 3651-3659. https://doi.org/10.1007/s13197-014-1437-0
Altunkaya, A., & Gökmen, V. (2008). Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa). Food Chemistry, 107(3), 1173-1179. https://doi.org/10.1016/j.foodchem.2007.09.046.
Barbosa, C., Alves, M. R., Rocha, S., & Oliveira, M. B. P. P. (2016). Modified atmosphere packaging of precooked vegetables: Effect on physicochemical properties and sensory quality. Food Chemistry, 100(194), 391-398. https://doi.org/10.1016/j.foodchem.2015.07.147.
Brar, J. K., Rai, D. R., Singh, A., & Kaur, N. (2013). Biochemical and physiological changes in Fenugreek (Trigonella foenum-graecum L.) leaves during storage under modified atmosphere packaging. Journal of Food Science and Technology, 50(4), 696-704. https://doi.org/10.1007/s13197-011-0390-4.
De Giusti, M., Aurigemma, C., Marinelli, L., Tufi, D., De Medici, D., Di Pasquale, S., De Vito, C., & Boccia, A. (2010). The evaluation of the microbial safety of fresh ready-to-eat vegetables produced by different technologies in Italy. Journal of Applied Microbiology, 109(3), 996-1006. https://doi.org/10.1111/j.1365-2672.2010.04727.x
Hussein, Z., Caleb, O. J., & Opara, U. L. (2015). Perforation-mediated modified atmosphere packaging of fresh and minimally processed produce-A review. Food Packaging and Shelf Life, 6, 7-20. https://doi.org/10.1016/j.fpsl.2015.08.003
Ihl, M., Aravena, L., Scheuermann, E., Uquiche, E., & Bifani, V. (2003). Effect of immersion solutions on shelf-life of minimally processed lettuce. LWT-Food Science and Technology, 36(6), 591-599. https://doi.org/10.1016/S0023-6438(03)00065-3
Kasım, M. U., & Kasım, R. (2017). Yellowing of fresh-cut spinach (Spinacia oleracea L.) leaves delayed by UV-B applications. Information Processing in Agriculture, 4(3), 214-219. https://doi.org/10.1016/j.inpa.2017.05.006
Ke, D., Mateos, M., Siriphanich, J., Li, C., & Kader, A. A. A. (1993). Carbon dioxide action on metabolism of organic and amino acids in crisphead lettuce. Postharvest Biology and Technology, 3(3), 235-247. https://doi.org/10.1016/0925-5214(93)90059-C
Koca, N., Karadeniz, F., & Burdurlu, H. S. (2007). Effect of pH on chlorophyll degradation and colour loss in blanched green peas. Food Chemistry, 100(2), 609-615. https://doi.org/10.1016/j.foodchem.2005.09.079
Liu, Z., & Wang, X. (2012). Changes in color, antioxidant, and free radical scavenging enzyme activity of mushrooms under high oxygen modified atmospheres. Postharvest Biology and Technology, 69, 1-6. https://doi.org/10.1016/j.postharvbio.2012.02.008
Luna, M. C., Tudela, J. A., Tomás-Barberán, F., & Gil, M. (2016). Modified atmosphere (MA) prevents browning of fresh-cut Romaine lettuce through multi-target effects related to phenolic metabolism. Postharvest Biology and Technology, 119, 84-93. https://doi.org/10.1016/j.postharvbio.2016.05.001
Mampholo, M. B., Sivakumar, D., & Van Rensburg, J. (2015). Variation in bioactive compounds and quality parameters in different modified atmosphere packaging during postharvest storage of traditional leafy vegetables (Amaranthus cruentus L and Solanum Retroflexum). Journal of Food Quality, 38(1), 1-12. https://doi.org/10.1111/jfq.12120
Manurakchinakorn, S., & Thirawut, S. (2009). Effect of immersion solution and packaging on quality of fresh-cut ‘Red Fire’ lettuce. Fresh Produce, 3(1), 51-54.
Martin-Diana, A. B., Rico, D., Barry-Ryan, C., Frias, J. M., Mulcahy, J., & Henehan, G. T. M. (2005). Calcium lactate washing treatments for salad-cut iceberg lettuce: Effect of temperature and concentration on quality retention parameters. Food Research International, 38(7), 729-740. https://doi.org/10.1016/j.foodres.2005.02.005.
Martínez-Sánchez, A., Tudela, J. A., Luna, C., Allende, A., & Gil, M. I. (2011). Low oxygen levels and light exposure affect quality of fresh-cut Romaine lettuce. Postharvest Biology and Technology, 59(1), 34-42. https://doi.org/10.1016/j.postharvbio.2010.07.005
Oliveira, F. A. R., Fonseca, S. C., Oliveira, J. C., Brecht, J. K., & Chau, K. V. (1998). Development of perforation-mediated modified atmosphere packaging to preserve fresh fruit and vegetable quality after harvest/Envasado em atmosfera modificada y peliculas perforadas para preservar la calidad de frutas y verduras frescas despues de su cosecha. Food Science and Technology International, 4(5), 339-352. https://doi.org/10.1177/108201329800400506
Oliveira, F., Sousa-Gallagher, M., Mahajan, P., & Teixeira, J. (2012). Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms. Journal of Food Engineering, 111(2), 466-473. https://doi.org/10.1016/j.jfoodeng.2012.01.013
Ölmez, H., & Akbas, M. Y. (2009). Optimization of ozone treatment of fresh-cut green leaf lettuce. Journal of Food Engineering, 90(4), 487-494. https://doi.org/10.1016/j.jfoodeng.2008.07.026
Ozdemir, Y., Polat, Z., Ozkan, M., & Kosti, R. I. (2016). Effects of selected bio-fungicide and fungicide treatments on shelf life and quality characteristics of Romaine lettuce (Lactuca sativa L.). Journal of Food Quality, 39(1), 25-35. https://doi.org/10.1111/jfq.12174.
Pace, B., Capotorto, I., Ventura, M., & Cefola, M. (2015). Evaluation of L-cysteine as anti-browning agent in fresh-cut lettuce processing. Journal of Food Processing and Preservation, 39(6), 985-993. https://doi.org/10.1111/jfpp.12312
Paillart, M. J. M., van der Vossen, J. M. B. M., Levin, E., Lommen, E., Otma, E. C., Snels, J. C. M. A., & Woltering, E. J. (2017). Bacterial population dynamics and sensorial quality loss in modified atmosphere packed fresh-cut iceberg lettuce. Postharvest Biology and Technology, 100(124), 91-99. https://doi.org/10.1016/j.postharvbio.2016.10.008.
Pan, X., & Sasanatayart, R. (2016). Effect of plastic films with different oxygen transmission rate on shelf-life of fresh-cut bok choy (Brassica rapa var. chinensis). International Food Research Journal, 23(5), 1865-1871.
Piergiovanni, L., Limbo, S., Riva, M., & Fava, P. (2003). Assessment of the risk of physical contamination of bread packaged in perforated oriented polypropylene films: Measurements, procedures and results. Food Additives & Contaminants, 20(2), 186-195. https://doi.org/10.1080/0265203021000031555
Pushkala, R., Parvathy, K., & Srividya, N. (2012). Chitosan powder coating, a novel simple technique for enhancement of shelf life quality of carrot shreds stored in macro perforated LDPE packs. Innovative Food Science & Emerging Technologies, 16, 11-20. https://doi.org/10.1016/j.ifset.2012.03.003
Rennie, T. J., & Tavoularis, S. (2009). Perforation-mediated modified atmosphere packaging: Part I. Development of a mathematical model. Postharvest Biology and Technology, 51(1), 1-9. https://doi.org/10.1016/j.postharvbio.2008.06.007.
Rico, D., Martín-Diana, A. B., Barat, J. M., & Barry-Ryan, C. (2007). Extending and measuring the quality of fresh-cut fruit and vegetables: A review. Trends in Food Science & Technology, 18(7), 373-386. https://doi.org/10.1016/j.tifs.2007.03.011.
Rux, G., Caleb, O. J., Geyer, M., & Mahajan, P. V. (2017). Impact of water rinsing and perforation-mediated MAP on the quality and off-odour development for rucola. Food Packaging and Shelf Life, 11, 21-30. https://doi.org/10.1016/j.fpsl.2016.11.003
Simón, A., & Gonzalez-Fandos, E. (2011). Influence of modified atmosphere packaging and storage temperature on the sensory and microbiological quality of fresh peeled white asparagus. Food Control, 22(3), 369-374. https://doi.org/10.1016/j.foodcont.2010.09.002.
Sumanta, N., Haque, C. I., Nishika, J., & Suprakash, R. (2014). Spectrophotometric analysis of chlorophylls and carotenoids from commonly grown fern species by using various extracting solvents. Research Journal of Chemical Sciences, 4, 63-69.
Techavises, N., & Hikida, Y. (2008). Development of a mathematical model for simulating gas and water vapor exchanges in modified atmosphere packaging with macroscopic perforations. Journal of Food Engineering, 85(1), 94-104. https://doi.org/10.1016/j.jfoodeng.2007.07.014
Toivonen, P. M. A., & Brummell, D. A. (2008). Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, 48(1), 1-14. https://doi.org/10.1016/j.postharvbio.2007.09.004.
Tudela, J. A., Marín, A., Garrido, Y., Cantwell, M., Medina-Martínez, M. S., & Gil, M. I. (2013). Off-odour development in modified atmosphere packaged baby spinach is an unresolved problem. Postharvest Biology and Technology, 75, 75-85. https://doi.org/10.1016/j.postharvbio.2012.08.006
Villanueva, M., Tenorio, M., Sagardoy, M., Redondo, A., & Saco, M. (2005). Physical, chemical, histological and microbiological changes in fresh green asparagus (Asparagus officinalis, L.) stored in modified atmosphere packaging. Food Chemistry, 91(4), 609-619. https://doi.org/10.1016/j.foodchem.2004.06.030
Waghmare, R., & Annapure, U. (2013). Combined effect of chemical treatment and/or modified atmosphere packaging (MAP) on quality of fresh-cut papaya. Postharvest Biology and Technology, 85, 147-153. https://doi.org/10.1016/j.postharvbio.2013.05.010
Zhan, L., Li, Y., Hu, J., Pang, L., & Fan, H. (2012). Browning inhibition and quality preservation of fresh-cut Romaine lettuce exposed to high intensity light. Innovative Food Science & Emerging Technologies, 14, 70-76. https://doi.org/10.1016/j.ifset.2012.02.004