Claim · model-written summary
L-cysteine at 0.1% significantly slowed browning, respiration activity and soluble o-quinones formation in fresh-cut iceberg lettuce.
- Taxon
- iceberg lettucee0
- Treatment
- L-cysteine at 0.1%e1
- Outcome
- browning, respiration activity and soluble o-quinones formatione1
- Direction
- slowed downe1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Verbatim
e0“Fresh-cut iceberg lettuce was treated with two different concentrations of L-cysteine”
e1“L-cysteine at 0.1% was selected because it significantly slowed down browning, respiration activity and soluble o-quinones formation and preserved the antioxidant activity”
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% 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.
- Intervention effect Fresh-cut lettuce dipped in L-cysteine obtained better sensory scores than control.
- Recommendation L-cysteine is a suitable anti-browning agent that could be used in fresh-cut lettuce processing.