Effect of Lactoperoxidase System on Microbiological and Quality Markers of Minimally Processed Lettuce — Oak Academic Publishing
Research ArticleOpen AccessGoogle Scholar indexed
Effect of Lactoperoxidase System on Microbiological and Quality Markers of Minimally Processed Lettuce
école Supérieure des Industries Alimentaires de Tunis (ESIAT), Unité de Recherche “Bio-conservation et Valorisation des Produits Agro-alimentaires” (UR13AGR02, ESIAT), Tunis, Tunisie
,
école Supérieure des Industries Alimentaires de Tunis (ESIAT), Unité de Recherche “Bio-conservation et Valorisation des Produits Agro-alimentaires” (UR13AGR02, ESIAT), Tunis, Tunisie
1 école Supérieure des Industries Alimentaires de Tunis (ESIAT), Unité de Recherche “Bio-conservation et Valorisation des Produits Agro-alimentaires” (UR13AGR02, ESIAT), Tunis, Tunisie
2 école Supérieure des Industries Alimentaires de Tunis (ESIAT), Unité de Recherche “Bio-conservation et Valorisation des Produits Agro-alimentaires” (UR13AGR02, ESIAT), Tunis, Tunisie
Minimally processed lettuce is sensitive to microbial attack caused by the loss of natural resistance and their high water content and nutrients. The use of natural anti-microbial agents such as the lactoperoxidase system (LPS) represents an interesting alternative to the use of chemical treatments. This study focused on the importance of LPS and its efficiency as a bioprotective agent. The effect of washing with LPS, at two different concentrations (4 and 5 IU) and four different treatment times (1, 2, 3 and 4 h) on microbial growth in fresh-cut lettuce, was determined at 30°C and compared with a 80 ppm chlorine at 4°C for 20 min. The results deduced that both doses of LPS showed significant reductions in microbial growth when applied during 4 h, but the highest dose proved to be more effective. No significant differences were found between the LPS treatment and chlorine considering native microflora reduction and quality markers during storage.
Kim, D.-C., Lee, S.-E., Nahmgoong, B., Choi, M.-J., Jeong, M.-C. and Kim, B.-S. (1995) Freshness Prolongation of Crisphead Lettuce by Vacuum Cooling. Applied Biological Chemistry, 38, 239-247.
Sapers, G.M. (2001) Efficacy of Washing and Sanitizing Methods for Disinfection of Fresh Fruit and Vegetable Products. Food Technology and Biotechnology, 39, 305-311.
Rico, D., Martin-Diana, A.B., Barat, J.M. and Barry-Ryan, C. (2007) Extending and Measuring the Quality of Fresh-Cut Fruit and Vegetables: A Review. Trends in Food Science and Technology, 18, 373-386.
FAO/OMS (2006) Benefits and Potential Risks of the LPS of Raw Milk Preservation. Inform of the Technical Meeting FAO/OMS, 56. http://www.fao.org/ag/dairy.html
Jacob, B.M., Antony, E.K., Sreekumar, B. and Haridas, M. (2000) Thiocyanate Mediated Antifungal and Antibacterial Property of Goat Milk Lactoperoxidase. Life Sciences, 66, 2433-2439.
Marshall, V.M. and Reiter, B. (1980) Comparison of the Antibacterial Activity of the Hypothiocyanite Anion towards Streptococcus lactis and Escherichia coli. Journal of General Microbiology, 120, 513-516. https://doi.org/10.1099/00221287-120-2-513
AFSSA (2003) Avis (Opinion) of AFSSA, The French Food Safety Agency on the Authorization of Using a Lactoperoxidase System as a Processing Aid for the Treatment of Fresh-Cut, Ready-to-Eat Salads. AFSSA—Saisine n° 2003-SA-0015; Linked Saisines n° 2002-SA-0167 and n°2001-SA-0169.
Martín-Diana, A.B., Rico, D. and Barry-Ryan, C. (2008) Green Tea Extract as a Natural Antioxidant to Extend the Shelf-Life of Fresh-Cut Lettuce. Innovative Food Science and Emerging Technologies, 9, 593-603.
Reiter, B., Marshall, V.M., BjÖrck, L. and Rosèn, C.G. (1978) Non-Specific Bactericidal Activity of the Lactoperoxidase-Thiocyanate-Hydrogen Peroxide System of Milk against Escherichia coli and Some Gram-Negative Pathogens. Infection and Immunity, 13, 800-807.
Visalsok, T., Shigeru, H., Satoshi, Y. and Souichi, K. (2004) Effects of a Lactoperoxidase-Thiocyanate-Hydrogen Peroxide System on Salmonella enteritidis in Animal or Vegetable Foods. Food Microbiology, 93, 175-183.
Sagoua, W., Ducamp, M.N., Loiseau, G. and De Lapeyre de Bellaire, L. (2011) Effect of Lactoperoxidase System on the Control of Colletotrichum musae on Bananas. Food Technology and Biotechnology, 49, 244-248.
Le Nguyen, D.D., Ducamp, M.N., Dornier, M., Montet, D. and Loiseau, G. (2005) Effect of Lactoperoxidase System against Three Major Causal Agents of Disease on Mangoes. Journal of Food Protection, 68, 1497-1500. https://doi.org/10.4315/0362-028X-68.7.1497
BjÖrck, L. (1978) Antibacterial Effect of the Lactoperoxidase System on Psychotrophic Bacteria in Milk. Milk Science International, 45, 109-118.
Garry, P., Christieans, S. and Cartier, P. (2003) Processes of Bio-Preservation. 12th JSMTV.
Bourgeois, C.M. and Leveau, J.Y. (1991) Technical Analysis and Control in the Food Industry. In: Plusquellec, A., Ed., Plants Products, Lavoisier—Technical and Documentation Apria, Paris, 379.
Martín-Diana, A.B., Rico, D., Barry-Ryan, C., Frías, J.M., Henehan, G.T.M. and Barat, J.M. (2007) Efficacy of Steamer Jet-Injection as Alternative to Chlorine in Fresh-Cut Lettuce. Postharvest Biology and Technology, 45, 97-107.
Agüero, M.V., Ponce, A.G., Moreira, M.R. and Roura, S.I. (2011) Lettuce Quality Loss under Conditions That Favor the Wilting Phenomenon. Postharvest Biology and Technology, 59, 124-131.
Castaner, M., Gil, M.I., Ruiz, M.V. and Artes, F. (1999) Browning Susceptibility of Minimally Processed Baby and Romaine Lettuces. European Food Research and Technology, 209, 52-56. https://doi.org/10.1007/s002170050456
Bolin, H.R. and Huxoll, C.C. (1991) Effect of Preparation Procedures and Storage Parameters on Quality Retention of Salad-Cut Lettuce. Journal of Food Science, 56, 60-62. https://doi.org/10.1111/j.1365-2621.1991.tb07975.x
Seifu, E., Elna, M.B. and Donkin, E.F. (2005) Significance of the Lactoperoxidase System in the Dairy Industry and Its Potential Applications: A Review. Trends in Food Science and Technology, 16, 137-154.
Thomas, E.L. (1981) Lactoperoxidase-Catalyzed Oxidation of Thiocyanate: Equilibria between Oxidized Forms of Thiocyanate. Biochemistry, 20, 3273-3280. https://doi.org/10.1021/bi00514a045
Beuchat, L.R. and Brackett, R.E. (1990) Survival and Growth of Listeria monocytogenes on Lettuce as Influenced by Shredding, Chlorine Treatment Modified Atmosphere Packaging and Temperature. Journal of Food Science, 55, 755-758. https://doi.org/10.1111/j.1365-2621.1990.tb05222.x
Delaquis, P.J., Stewart, S., Toivonen, P.M.A. and Moyls, L.A. (1999) Effect of Warm Chlorinated Water on the Microbial Flora of Shredded Iceberg Lettuce. Food Research International, 32, 7-14.