Food and Fermentation Industries >

2022 , Vol. 48 >Issue 7: 195 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027848

Effect of mulberry (Morus alba L.) leaf polyphenols on the preservation of fresh-cut lettuce

  • ZHANG Hongchen ,
  • YU Lin ,
  • SHI Hui
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  • (College of Food Science,Southwest University,Chongqing 400715,China)

Received date: 2021-04-23

  Revised date: 2021-06-10

  Online published: 2022-04-27

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Abstract

Mulberry (Morus alba L.) leaf is a kind of product with medicine and food homology in China, and polyphenols are widely considered as a natural active substance with excellent antioxidant and antibacterial properties. However, the studies into application of the mulberry leaf polyphenols(MLPs) are still limited. In this study, the minimal inhibitory concentration (MIC) of MLPs from five different cultivars against Escherichia coli O157∶H7 and Listeria monocytogenes was determined, then the best two cultivars were chosen to conduct the following experiments. To investigate the preservation effect of MLPs on fresh-cut lettuce, the quality changes of fresh-cut lettuce during 4-day storage at room temperature (25 ℃) were analyzed. Compared with the untreated group, the MLP-treated group (under MIC, 5 mg/mL) significantly inhibited the degradation of chlorophyll and the biosynthesis of phenolic compounds and reduced the browning degree (P<0.05). In addition, Naxi had a better effect than Jialing 20. Moreover, both MLPs significantly inhibited the growth of bacteria on fresh-cut lettuce (P<0.05), and Jialing 20 performed better than Naxi. In conclusion, MLP can delay the quality deterioration of fresh-cut lettuce during storage at room temperature and promisingly become a novel natural bio-preservative for fresh-cut vegetables and fruits.

Key words： mulberry leaf polyphenols; fresh-cut lettuce; anti-browning; antibacterial; bio-preservative

Cite this article

ZHANG Hongchen , YU Lin , SHI Hui . Effect of mulberry (Morus alba L.) leaf polyphenols on the preservation of fresh-cut lettuce[J]. Food and Fermentation Industries, 2022 , 48(7) : 195 -200 . DOI: 10.13995/j.cnki.11-1802/ts.027848

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