Microflora of partially processed lettuce

Effect of Lactoperoxidase System on Microbiological and Quality Markers of Minimally Processed Lettuce

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 eff...

Effect of heat shock on browning-related enzymes in minimally processed iceberg lettuce and crude extracts.

The effects of heat shock on PPO and POD activity in minimally processed Iceberg lettuce was examined during storage (10 days). The results were compared with the effect of temperature on crude extracts of these enzymes (in vitro analysis). Fresh-cut lettuce washed at 50 degrees C showed significantly lower PPO and POD activity throughout storage than lettuce washed at 4 degrees C and 25 degree...

Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite

Lettuce is a leafy vegetable widely used in industry for minimally processed products, in which the step of sanitization is the crucial moment for ensuring a safe food for consumption. Chlorinated compounds, mainly sodium hypochlorite, are the most used in Brazil, but the formation of trihalomethanes from this sanitizer is a drawback. Then, the search for alternative methods to sodium hypochlor...

Purification of bacteriorhodopsin and characterization of mature and partially processed forms.

Bacteriorhodopsin (BR) essentially free of native lipids has been prepared in a highly stable state. Purple membrane was solubilized in Triton X-100 and BR was purified by size exclusion chromatography using 3-[cholamidopropyl)dimethylammonio]-2-hydroxyl-1-propanesulfonic acid (CHAPSO) detergent at pH 5. Molar ratios of phospholipid/BR ranged from 0.4 to 0.05 corresponding to 94-98% phospholipi...

Wild Lettuce