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

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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.

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Acknowledgments

The authors would like to acknowledge the financial support of the Scientific Research Starting Foundation of Northwest A&F University, China (2010BSJJ053).

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Authors and Affiliations

  1. College of Food Science and Engineering, Northwest A&F University, 28# Xinong Road, Yangling, 712100, Xianyang, Shaanxi, China

    Xiaoli Peng, Ren Li, Rong Zou, Jun Chen, Qiang Zhang, Pengle Cui, Fuli Chen, Yu Fu, Jingpeng Yang & Xiaodong Xia

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  1. Xiaoli Peng
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  2. Ren Li
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  4. Jun Chen
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  7. Fuli Chen
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  8. Yu Fu
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Correspondence to Xiaodong Xia.

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Peng, X., Li, R., Zou, R. et al. Allicin Inhibits Microbial Growth and Oxidative Browning of Fresh-Cut Lettuce (Lactuca sativa) During Refrigerated Storage. Food Bioprocess Technol 7, 1597–1605 (2014). https://doi.org/10.1007/s11947-013-1154-0

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  • DOI: https://doi.org/10.1007/s11947-013-1154-0

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