Claim · model-written summary
Fresh-cut lettuce dipped in L-cysteine obtained better sensory scores than control.
- Taxon
- fresh-cut lettucee3
- Treatment
- dipped with L-cysteinee3
- Outcome
- scores for appearance, texture, and absence of browning and of unpleasant odore3
- Direction
- bettere3
- Comparator
- controle3
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Verbatim
e3“Sensory analysis confirmed the effectiveness of the treatment, showing that fresh-cut lettuce dipped with L-cysteine obtained better scores for appearance, texture, and absence of browning and of unpleasant odor than control”
Title
Evaluation of L-Cysteine as Anti-Browning Agent in Fresh-Cut Lettuce Processing
Bernardo Pace; Imperatrice Capotorto; Maddalena Ventura; et al. Journal of Food Processing and Preservation 2014. doi:10.1111/jfpp.12312
Other claims from this paper (4)
- Intervention effect L-cysteine at 0.1% significantly slowed browning, respiration activity and soluble o-quinones formation in fresh-cut iceberg lettuce.
- Intervention effect L-cysteine at 0.1% preserved the antioxidant activity of fresh-cut iceberg lettuce.
- Intervention effect L-cysteine treatment with modified-atmosphere storage increased fresh-cut lettuce shelf life by 40% relative to control samples.
- Recommendation L-cysteine is a suitable anti-browning agent that could be used in fresh-cut lettuce processing.