Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce. Issue 2 (8th January 2021)

• Record Type: Journal Article
• Authors: Li, Li; Yi, Ping; Li, Changbao; Xin, Ming; Sun, Jian; He, Xuemei; Sheng, Jinfeng; Zhou, Zhugui; Zheng, Fengjin; Li, Jiemin; Liu, Guoming; Ling, Dongning; Tang, Jie; Li, Zhichun; Yang, Ying; Tang, Yayuan
• Is Part Of: Food science & nutrition. Volume 9:Issue 2(2021)
• Page Start: 888
• Page End: 899
• Publication Date: 2021-01-08
• Subjects: alginate -- carrageenan -- chitosan -- color -- enzymatic browning -- fresh‐cut lettuce -- oxidative senescence -- polysaccharide‐based edible coatings -- shelf‐life; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2052
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: Fresh‐cut lettuce has a short shelf‐life due to enzymatic browning and oxidative senescence. The present study investigated effects of polysaccharide‐based edible coatings (alginate, chitosan, and carrageenan) on enzymatic browning and antioxidant defense system of fresh‐cut lettuces during cold storage (4°C) for 15 days. The results showed that three coatings could inhibit enzymatic browning through maintaining total phenolics (TP) content and decreasing polyphenol oxidase (PPO) and phenylalanine ammonialyase (PAL) activities. These coatings also reduced phospholipase D (PLD) and lipoxygenase (LOX) activities, lowered malondialdehyde (MDA) content, and enhanced antioxidant enzymes (superoxide dismutase, SOD; peroxidase, POD; catalase, CAT; ascorbate peroxidase, APX) activities. Besides, all coatings positively affected sensory properties of fresh‐cut lettuces after 3 days storage. Additionally, among three coating treatments, chitosan coating had the most positive effects on quality of fresh‐cut lettuce and was the most suitable coating for retarding enzymatic browning and alleviating membrane oxidative damage. These results indicated that polysaccharide‐based edible coatings were helpful to maintain quality, inhibit enzymatic browning, and postpone senescence of fresh‐cut lettuce. Abstract : The present study investigated effects of polysaccharide‐based edible coatings (alginate, chitosan, and carrageenan) on enzymatic browning and antioxidant defense system of fresh‐cut lettuces during cold storage. The study results will be helpful to select appropriate natural edible coatings for extending shelf‐life and maintain quality of fresh‐cut lettuces.