Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce

Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce

Abstract Fresh‐cut lettuce has a short shelf‐life due to enzymatic browning and oxidative senescence. The present study investigated effects of polysaccharide‐based edible coatings (alginate, chitosan, and carrageenan) on enzymatic browning and antioxidant defense system of fresh‐cut lettuces during...

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Bibliographic Details
Main Authors: Li Li, Ping Yi, Changbao Li, Ming Xin, Jian Sun, Xuemei He, Jinfeng Sheng, Zhugui Zhou, Fengjin Zheng, Jiemin Li, Guoming Liu, Dongning Ling, Jie Tang, Zhichun Li, Ying Yang, Yayuan Tang
Format: Article
Language:English
Published: Wiley 2021-02-01
Series:Food Science & Nutrition
Subjects:
alginate
carrageenan
chitosan
color
enzymatic browning
fresh‐cut lettuce
Online Access:https://doi.org/10.1002/fsn3.2052

Internet

https://doi.org/10.1002/fsn3.2052

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