JOURNAL ARTICLE

Effect of chitosan coating, carbon dots and ultrasound treatment on microorganisms and physicochemical quality of fresh-cut lettuce.

  • Published In: Food Science & Technology International, 2024, v. 30, n. 6. P. 574 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Yao, Jianhua; Zhang, Liang; Fan, Kai 3 of 3

Abstract

This article investigates the combined effects of chitosan (CH) coating, carbon dots (CDs), and ultrasound (US) treatment on microbial growth and physicochemical quality of fresh-cut (FC) lettuce stored at 4 °C for 15 days. The study found that the CH-based CDs coating, especially when applied after US treatment, significantly inhibited the growth of aerobic bacteria, molds, and yeasts, while also reducing respiratory rate, enzyme activities (peroxidase and polyphenol oxidase), mass loss, and water mobility in the lettuce. Additionally, this combined treatment better preserved ascorbic acid and chlorophyll contents compared to individual treatments or controls. These results suggest that CDs/CH coating, in conjunction with US, effectively maintains the microbial safety and quality of FC lettuce during refrigerated storage.

Additional Information

  • Source:Food Science & Technology International. 2024/09, Vol. 30, Issue 6, p574
  • Document Type:Article
  • Subject Area:Nutrition and Dietetics
  • Publication Date:2024
  • ISSN:1082-0132
  • DOI:10.1177/10820132231199508
  • Accession Number:179767494
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