Food and Fermentation Industries >

2022 , Vol. 48 >Issue 10: 206 - 211

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029395

Effect of different concentrations of mulberry leaf polyphenols on the browning of fresh-cut lettuce and inhibition of Pseudomonas spp.

  • DENG Jisi ,
  • WANG Baihong ,
  • SHI Hui
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(National Demonstration Center for Experimental Food Science and Engineering Education, Southwest University, Chongqing 400715, China)

Received date: 2021-09-16

  Revised date: 2021-10-13

  Online published: 2022-06-10

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Abstract

Different concentration gradients of 0, 0.1, 0.5, 1, 10 g/L mulberry leaf polyphenol extracts were used to treat fresh-cut lettuce and Pseudomonas fluorescens. The fresh-cut lettuce was stored at 4 ℃ and this physiological and biochemical quality changes were recorded. The growth curve of Pseudomonas was determined and the size of biofilms formed on lettuce was measured. The results showed that 0.1, 0.5, 1 g/L mulberry leaf polyphenol processing could effectively restrain the browning of fresh-cut lettuce, slow down the reduction in the brightness of fresh-cut lettuce as well as the decrease in chlorophyll content. These three concentrations had significant inhibition on the activity of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine enzyme (PAL). Among them, 0.5 g/L mulberry leaf polyphenol treatment had the best effect. The treatment of 10 g/L mulberry leaf polyphenol promoted the browning of fresh-cut lettuce. Different concentrations of mulberry polyphenol could effectively inhibit the growth of Pseudomonas spp. and reduce the amount of biofilm. Among them, 10 g/L mulberry leaf polyphenol had the best inhibitory effect on Pseudomonas spp..

Key words： mulberry leaf polyphenols; Pseudomonas spp.; fresh-cut lettuce; anti-browning; anti-biofilm

Cite this article

DENG Jisi , WANG Baihong , SHI Hui . Effect of different concentrations of mulberry leaf polyphenols on the browning of fresh-cut lettuce and inhibition of Pseudomonas spp.[J]. Food and Fermentation Industries, 2022 , 48(10) : 206 -211 . DOI: 10.13995/j.cnki.11-1802/ts.029395

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