The effects of washing treatment on antioxidant retention in ready-to-use iceberg lettuce

International Journal of Food Science and Technology

Volumn 44, Issue 6, 2009, Pages 1146-1156

  Kenny, Olive ^a   O'Beirne, David ^a  

^a UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Antioxidant; Fresh cut; Lettuce; Minimally processed; Washing treatment

Indexed keywords

LACTUCA;

EID: 65449132014     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.01935.x     Document Type: Article

References (45)

1. Asami, D.K., Hong, Y.J., Barrett, D.M. Mitchell, A.E. (2003). Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices. Journal of Agricultural and Food Chemistry, 51, 1237 1241.
2. Babic, I., Amiot, M.J., Nguyenthe, C. Aubert, S. (1993). Changes in phenolic content in fresh ready-to-use shredded carrots during storage. Journal of Food Science, 58, 351 356.
3. Ballantyne, A., Stark, R. Selman, J.D. (1988). Modified atmosphere packaging of shredded lettuce. International Journal of Food Science & Technology, 23, 267 274.
4. Barry-Ryan, C. O'Beirne, D. (1999). Ascorbic acid retention in shredded iceberg lettuce as affected by minimal processing. Journal of Food Science, 64, 498 500. (Pubitemid 29321611)
5. Baur, S., Klaiber, R.G., Koblo, A. Carle, R. (2004). Effect of different washing procedures on phenolic metabolism of shredded, packaged iceberg lettuce during storage. Journal of Agricultural and Food Chemistry, 52, 7017 7025.
6. Beltran, D., Selma, M.V., Marin, A. Gil, M.I. (2005). Ozonated water extends the shelf life of fresh-cut lettuce. Journal of Agricultural and Food Chemistry, 53, 5654 5663.
7. Caldwell, C.R. Britz, S.J. (2006). Effect of supplemental ultraviolet radiation on the carotenoid and chlorophyll composition of green house-grown leaf lettuce (Lactuca sativa L.) cultivars. Journal of Food Composition and Analysis, 19, 637 644. (Pubitemid 43840948)
8. Cantos, E., Espin, J.C. Tomas-Barberan, F.A. (2001). Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage. Journal of Agricultural and Food Chemistry, 49, 322 330.
9. Cliffe-Byrnes, V. O'Beirne, D. (2005). Effects of chlorine treatment and packaging on the quality and shelf-life of modified atmosphere (MA) packaged coleslaw mix. Food Control, 16, 707 716. (Pubitemid 40331420)
10. Davey, M.W., Montagu, M.V., Inze, D. et al. (2000). Plant l-ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing. Journal of the Science of Food and Agriculture, 80, 825 860. (Pubitemid 30319388)
11. Degl'Innocenti, E., Pardossi, A., Tognoni, F. Guidi, L. (2007). Physiological basis of sensitivity to enzymatic browning in lettuce, escarole and rocket salad when stored as fresh-cut products. Food Chemistry, 104, 209 215. (Pubitemid 46561117)
12. Esparza Rivera, J.R., Stone, M.B., Stushnoff, C., Pilon-Smits, E. Kendall, P.A. (2006). Effects of ascorbic acid applied by two hydrocooling methods on physical and chemical properties of green leaf lettuce stored at 5 °C. Journal of Food Science, 71, S270 S275. (Pubitemid 43667517)
13. Fernando Reyes, L., Emilio Villarreal, J. Cisneros-Zevallos, L. (2007). The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue. Food Chemistry, 101, 1254 1262.
14. Furusawa, N. (2001). Rapid high-performance liquid chromatographic identification/quantification of total vitamin C in fruit drinks. Food Control, 12, 27 29. (Pubitemid 33633571)
15. Gil, M.I., Aguayo, E. Kader, A.A. (2006). Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. Journal of Agricultural and Food Chemistry, 54, 4284 4296. (Pubitemid 44013333)
16. Gil-Izquierdo, A., Gil, M.I., Conesa, M.A. Ferreres, F. (2001). The effect of storage temperatures on vitamin C and phenolics content of artichoke (Cynara scolymus L.) heads. Innovative Food Science & Emerging Technologies, 2, 199 202. (Pubitemid 33632519)
17. Goupy, P., Hugues, M., Boivin, P. Amiot, M.J. (1999). Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds. Journal of the Science of Food and Agriculture, 79, 1625 1634. (Pubitemid 29429078)
18. Hart, D.J. Scott, J. (1995). Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK. Food Chemistry, 54, 101 111.
19. Heinonen, I.M. (2002). Antioxidants in fruits, berries and vegetables. In : Fruit and Vegetable Processing, Improving Quality (edited by W. Jongen). Pp. 23 51. Cambridge : Woodhead Publishing Limited.
20. Hernandez, Y., Lobo, M.G. Gonzalez, M. (2006). Determination of vitamin C in tropical fruits: a comparative evaluation of methods. Food Chemistry, 96, 654 664. (Pubitemid 41737715)
21. Hussein, A., Odumeru, J.A., Ayanbadejo, T. et al. (2000). Effects of processing and packaging on vitamin C and β-carotene content of ready-to-use (RTU) vegetables. Food Research International, 33, 131 136. (Pubitemid 30244459)
22. Ihl, M., Aravena, L., Scheuermann, E., Uquiche, E. Bifani, V. (2003). Effect of immersion solutions on shelf-life of minimally processed lettuce. Lebensmittel-Wissenschaft und-Technologie, 36, 591 599. (Pubitemid 36990650)
23. Joshipura, K.J., Ascherio, A., Manson, J.E. et al. (1999). Fruit and vegetable intake in relation to risk of ischemic stroke. The Journal of the American Medical Association, 282, 1233 1239. (Pubitemid 29468494)
24. Kalt, W. (2005). Effects of production and processing factors on major fruit and vegetable antioxidants. Journal of Food Science, 70, R11 R19. (Pubitemid 40252862)
25. Kevers, C., Falkowski, M., Tabart, J., Defraigne, J.O., Dommes, J. Pincemail, J. (2007). Evolution of antioxidant capacity during storage of selected fruits and vegetables. Journal of Agricultural and Food Chemistry, 55, 8596 8603. (Pubitemid 350013106)
26. Klaiber, R.G., Baur, S., Koblo, A. Carle, R. (2005). Influence of washing treatment and storage atmosphere on phenylalanine ammonia-lyase activity and phenolic acid content of minimally processed carrot sticks. Journal of Agricultural and Food Chemistry, 53, 1065 1072.
27. Kovacik, J., Klejdus, B., Backor, M. Repcak, M. (2007). Phenylalanine ammonia-lyase activity and phenolic compounds accumulation in nitrogen-deficient Matricaria chamomilla leaf rosettes. Plant Science, 172, 393 399. (Pubitemid 46073278)
28. Lee, S.K. Kader, A.A. (2000). Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biology and Technology, 20, 207 220.
29. Loewus, F.A. (1999). Biosynthesis and metabolism of ascorbic acid in plants and of analogs of ascorbic acid in fungi. Phytochemistry, 52, 193 210. (Pubitemid 29426484)
30. Martin-Diana, A.B., Rico, D., Barry-Ryan, C., Frias, J.M., Mulcahy, J. Henehan, G.T.M. (2005). Comparison of calcium lactate with chlorine as a washing treatment for fresh-cut lettuce and carrots: quality and nutritional parameters. Journal of the Science of Food and Agriculture, 85, 2260 2268. (Pubitemid 41426322)
31. Martin-Diana, A.B., Rico, D., Frias, J., Mulcahy, J., Henehan, G.T.M. Barry-Ryan, C. (2006). Whey permeate as a bio-preservative for the shelf life maintenance of fresh-cut vegetables. Innovative Food Science and Emerging Technologies, 7, 112 123.
32. Martinez-Sanchez, A., Allende, A., Bennett, R.N., Ferreres, F. Gil, M.I. (2006). Microbial, nutritional and sensory quality of rocket leaves as affected by different sanitizers. Postharvest Biology and Technology, 42, 86 97. (Pubitemid 44486717)
33. Nicolle, C., Carnat, A., Fraisse, D. et al. (2004). Characteristics and variation of antioxidant micronutrients in lettuce (Lactuca sativa folium). Journal of the Science of Food and Agriculture, 84, 2061 2068. (Pubitemid 39520757)
34. Pandrangi, S. LaBorde, L.F. (2004). Retention of folate, carotenoids, and other quality characteristics in commercially packaged fresh spinach. Journal of Food Science, 69, C702 C707. (Pubitemid 40008806)
35. Patthamakanokporn, O., Puwastien, P., Nitithamyong, A. Sirichakwal, P.P. (2008). Changes of antioxidant activity and total phenolic compounds during storage of selected fruits. Journal of Food Composition and Analysis, 21, 241 248.
36. Piga, A., Del Caro, A., Pinna, I. Agabbio, M. (2003). Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits. Lebensmittel-Wissenschaft und-Technologie, 36, 257 262. (Pubitemid 36326034)
37. Rice-Evans, C.A., Miller, N.J. Paganga, G. (1997). Antioxidant properties of phenolic compounds. Trends in Plant Science, 2, 152 159. (Pubitemid 27158898)
38. Rico, D., Martin-Diana, A.B., Barry-Ryan, C., Frias, J.M., Henehan, G.T.M. Barat, J.M. (2008). Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed lettuce. Innovative Food Science & Emerging Technologies, 9, 37 48. (Pubitemid 350161871)
39. Sakakibara, H., Honda, Y., Nakagawa, S., Ashida, H. Kanazawa, K. (2003). Simultaneous determination of all polyphenols in vegetables, fruits, and teas. Journal of Agricultural and Food Chemistry, 51, 571 581.
40. Saltveit, M.E. (2000). Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock. Postharvest Biology and Technology, 21, 61 69. (Pubitemid 32093363)
41. Singleton, V.L. Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144 153.
42. Southon, S. (2000). Increased fruit and vegetable consumption within the EU: potential health benefits. Food Research International, 33, 211 217. (Pubitemid 30308698)
43. Stratil, P., Klejdus, B. Kuban, V. (2006). Determination of total content of phenolic compounds and their antioxidant activity in vegetables - evaluation of spectrophotometric methods. Journal of Agricultural and Food Chemistry, 54, 607 616. (Pubitemid 43274092)
44. Tavarini, S., Degl'Innocenti, E., Remorini, D., Massai, R. Guidi, L. (2008). Antioxidant capacity, ascorbic acid, total phenols and carotenoid changes during harvest and after storage of hayward kiwifruit. Food Chemistry, 107, 282 288. (Pubitemid 47633856)
45. Vina, S.Z. Chaves, A.R. (2006). Antioxidant responses in minimally processed celery during refrigerated storage. Food Chemistry, 94, 68 74. (Pubitemid 40922883)