TITLE:
Effect of Lactoperoxidase System on Microbiological and Quality Markers of Minimally Processed Lettuce
AUTHORS:
Ameni Telmoudi, Mnasser Hassouna
KEYWORDS:
Antimicrobial Effect, Lactoperoxidase System, Minimally Processed Lettuce, Quality Markers
JOURNAL NAME:
Technology and Investment,
Vol.8 No.2,
May
27,
2017
ABSTRACT: 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.