Extending More than One Week the Shelf Life of Fresh-Cut Lettuce Using Vinegar Enriched in Bioactive Compounds...

Area of Science:

• Food Science
• Microbiology
• Agricultural Chemistry

Background:

• Fresh-cut (FC) lettuce is a popular product valued for convenience but is highly perishable and linked to foodborne illnesses.
• Conventional sanitizers like sodium hypochlorite raise concerns, necessitating the search for natural alternatives.
• Vinegar and plant byproducts possess known antimicrobial and antioxidant properties.

Purpose of the Study:

• To evaluate a novel encapsulated vinegar powder enriched with fruit byproduct bioactive compounds.
• To assess its efficacy in preserving the physicochemical, microbial, and sensory quality of FC lettuce.
• To determine its potential as a natural alternative to conventional sanitizers.

Main Methods:

• FC lettuce was treated with the novel encapsulated vinegar powder and stored at 4 °C for 10 days.
• Physicochemical attributes (acidity, soluble solids, weight loss, color) were monitored.
• Microbial loads (psychrophiles, enterobacteria, LAB, molds, yeasts) were quantified.
• Sensory attributes, including color and appearance, were evaluated.

Main Results:

• Minimal changes in physicochemical quality were observed compared to control samples.
• Vinegar treatment significantly reduced microbial loads by 2-4 log CFU g^-1 after 10 days.
• A synergistic antibrowning effect was noted, resulting in a greener appearance due to polyphenols and organic acids.

Conclusions:

• The enriched encapsulated vinegar is an effective natural sanitizer for maintaining FC lettuce quality.
• It offers a green alternative to conventional treatments, reducing microbial contamination and preserving sensory attributes.
• This approach enhances the safety and shelf-life of fresh-cut produce.