Tannin extracts on quality of fresh cut crisp leaf lettuce

Abstract

In the present study, tannin extracts (rinsed or not) were compared to the use of sodium hypochlorite and tap water on fresh cut crisp leaf lettuce stored under modified atmosphere packaging. Effects of these sanitizers on total color difference and microbial levels of the product after sanitization and storage for 9 days at 3°C were evaluated. Performance of rinsed SM(r) tannin extract was comparable to the results of chlorine solution for all the analyzed parameters and; furthermore, that extract presented a high reduction in the initial bacterial count of minimally processed lettuce. However, storage of tannin extracts, did not impart better outcomes than the use of tap water. Therefore, the tannin extract storage SM(r) could be used in washing water to reduce the initial microbiological load, avoiding cross contamination in vegetables minimally processed.

Antimicrobial activity of hydroalcoholic extracts from genipap, baru and taruma

“…2.50 ± 0.43 c 0.17 ± 0.17 1.17 ± 0.17 0.17 ± 0.17 20% 4.00 ± 0.58 d 0.17 ± 0.17 1.17 ± 0.17 0.17 ± 0.17 30% 5.00 ± 0.37 e 0.17 ± 0.17 1.17 ± 0.17 0.17 ± 0.17 KLUG et al (2016), which reduced the initial microbiome of lettuces during the processing of the vegetables. This indicated the possibility of isolating bioactive compounds from fruits that present antimicrobial activity for the development of sanitizing agents.…”

Enhanced removal of Escherichia coli O157:H7 and Listeria innocua from fresh lettuce leaves using surfactants during simulated washing

“…Only a marginal change in the color of the lettuce leaves was observed upon washing with and without surfactants as compared to the control leaves. According to the classification proposed by a published report (Chen and Mujumdar, 2009;Klug et al, 2016), the appreciable color differences in fresh cut lettuce ranged from 3.1 to 6.0. All the values of total color difference fell in the acceptable range of 0 -3 (Chen and Mujumdar, 2009).…”