Abstract
The use of ozonated water as a sanitizer to extend the shelf life of fresh-cut lettuce and the effect on the antioxidant constituents (polyphenols and vitamin C) were investigated. Fresh-cut iceberg lettuce (Lactuca sativa L.) was washed at 4 degrees C using three different ozonated water dips [10, 20, and 10 activated by ultraviolet C (UV-C) light mg L(-1) min total ozone dose], and the dips were compared with water and chlorine rinses. Treated lettuce was packaged in air or active modified atmosphere packaging (MAP) (4 kPa of O2 + 12 kPa of CO2 balanced with N2) and stored for 13 days at 4 degrees C. Despite its strong oxidizing activity, ozonated water did not stimulate the respiratory activity of fresh-cut lettuce. Moreover, ozonated water maintained the initial visual appearance of fresh-cut lettuce and controlled browning during storage in air. Initially, ozonated water and chlorine reduced the total mesophilic population by 1.6 and 2.1 log, respectively, when compared with water. Active MAP was effective in controlling total microbial growth, achieving 2.0 log reduction in relation to samples stored in air at the end of storage. On the other hand, active MAP caused a 2.0-3.5 reduction of coliforms on sanitized samples compared with water-washed samples. The most efficient treatments were ozone 20 and ozone 10 activated by UV-C, which were as effective as chlorine. Changes in individual phenolic compounds were independent of the washing treatments. In air, chlorogenic and isochlorogenic acid contents increased noticeably after 13 days while monocaffeoyltartaric and dicaffeoyltartaric acids remained unchanged. MAP effectively suppressed accumulation of caffeoylquinic derivatives, whereas caffeoyltartaric derivatives decreased during MAP storage to reach similar levels. The content of vitamin C (ascorbic acid and dehydroascorbic acid) decreased during storage, particularly under MAP. Ozonated water could be an alternative sanitizer to chlorine for fresh-cut lettuce due to good retention of sensorial quality and browning control with no detrimental reduction in the antioxidant constituents.
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Claims 15
Claim · model-written summary
Ozonated water did not stimulate respiratory activity of fresh-cut lettuce.
- Taxon
- Lactuca sativa L.
Lactuca sativae0 - Treatment
- ozonated watere1
- Outcome
- respiratory activitye1
- Direction
- did not stimulatee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut iceberg lettuce (Lactuca sativa L.)”
e1“Despite its strong oxidizing activity, ozonated water did not stimulate the respiratory activity of fresh-cut lettuce”
Claim · model-written summary
Ozonated water maintained the initial visual appearance of fresh-cut lettuce.
- Taxon
- Lactuca sativa L.Lactuca sativae0
- Treatment
- ozonated watere2
- Outcome
- initial visual appearancee2
- Direction
- maintainede2
- Setting
- during storage in aire2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut iceberg lettuce (Lactuca sativa L.)”
e2“ozonated water maintained the initial visual appearance of fresh-cut lettuce and controlled browning during storage in air”
Claim · model-written summary
Ozonated water controlled browning of fresh-cut lettuce during storage in air.
- Taxon
- Lactuca sativa L.Lactuca sativae0
- Treatment
- ozonated watere2
- Outcome
- browninge2
- Direction
- controllede2
- Setting
- during storage in aire2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut iceberg lettuce (Lactuca sativa L.)”
e2“ozonated water maintained the initial visual appearance of fresh-cut lettuce and controlled browning during storage in air”
Claim · model-written summary
Initially, ozonated water reduced the total mesophilic population by 1.6 log compared with water.
- Taxon
- Lactuca sativa L.Lactuca sativae0
- Treatment
- ozonated watere3
- Outcome
- total mesophilic populatione3
- Direction
- reducede3
- Value
- 1.6e3
- Comparator
- watere3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut iceberg lettuce (Lactuca sativa L.)”
e3“Initially, ozonated water and chlorine reduced the total mesophilic population by 1.6 and 2.1 log, respectively, when compared with water”
Claim · model-written summary
Initially, chlorine reduced the total mesophilic population by 2.1 log compared with water.
- Taxon
- Lactuca sativa L.Lactuca sativae0
- Treatment
- chlorinee3
- Outcome
- total mesophilic populatione3
- Direction
- reducede3
- Value
- 2.1e3
- Comparator
- watere3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut iceberg lettuce (Lactuca sativa L.)”
e3“Initially, ozonated water and chlorine reduced the total mesophilic population by 1.6 and 2.1 log, respectively, when compared with water”
Claim · model-written summary
Active MAP controlled total microbial growth, a 2.0 log reduction relative to samples stored in air at the end of storage.
- Taxon
- Lactuca sativa L.Lactuca sativae0
- Treatment
- Active MAPe4
- Outcome
- total microbial growthe4
- Direction
- controllinge4
- Value
- 2.0 log reductione4
- Comparator
- samples stored in aire4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut iceberg lettuce (Lactuca sativa L.)”
e4“Active MAP was effective in controlling total microbial growth, achieving 2.0 log reduction in relation to samples stored in air at the end of storage”
Claim · model-written summary
Active MAP caused a 2.0-3.5 reduction of coliforms on sanitized samples compared with water-washed samples.
- Taxon
- Lactuca sativa L.Lactuca sativae0
- Treatment
- active MAPe5
- Outcome
- coliformse5
- Direction
- reductione5
- Value
- 2.0-3.5e5
- Comparator
- water-washed samplese5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut iceberg lettuce (Lactuca sativa L.)”
e5“active MAP caused a 2.0-3.5 reduction of coliforms on sanitized samples compared with water-washed samples”
Claim · model-written summary
The most efficient treatments, ozone 20 and ozone 10 activated by UV-C, were as effective as chlorine.
- Taxon
- Lactuca sativa L.Lactuca sativae0
- Treatment
- ozone 20 and ozone 10 activated by UV-Ce6
- Outcome
- most efficient treatmentse6
- Direction
- as effective ase6
- Comparator
- chlorinee6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut iceberg lettuce (Lactuca sativa L.)”
e6“The most efficient treatments were ozone 20 and ozone 10 activated by UV-C, which were as effective as chlorine”
Claim · model-written summary
Changes in individual phenolic compounds were independent of the washing treatments.
- Taxon
- Lactuca sativa L.Lactuca sativae0
- Treatment
- washing treatmentse7
- Outcome
- Changes in individual phenolic compoundse7
- Direction
- no_changeinferrede7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut iceberg lettuce (Lactuca sativa L.)”
e7“Changes in individual phenolic compounds were independent of the washing treatments”
Claim · model-written summary
In air, chlorogenic and isochlorogenic acid contents increased after 13 days.
- Taxon
- Lactuca sativa L.Lactuca sativae0
- Outcome
- chlorogenic and isochlorogenic acid contentse2
- Direction
- increasede2
- Setting
- In aire2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut iceberg lettuce (Lactuca sativa L.)”
e2“In air, chlorogenic and isochlorogenic acid contents increased noticeably after 13 days while monocaffeoyltartaric and dicaffeoyltartaric acids remained unchanged”
Claim · model-written summary
In air, monocaffeoyltartaric and dicaffeoyltartaric acids remained unchanged.
- Taxon
- Lactuca sativa L.Lactuca sativae0
- Outcome
- monocaffeoyltartaric and dicaffeoyltartaric acidse2
- Direction
- remained unchangede2
- Setting
- In aire2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut iceberg lettuce (Lactuca sativa L.)”
e2“In air, chlorogenic and isochlorogenic acid contents increased noticeably after 13 days while monocaffeoyltartaric and dicaffeoyltartaric acids remained unchanged”
Claim · model-written summary
MAP suppressed accumulation of caffeoylquinic derivatives.
- Taxon
- Lactuca sativa L.Lactuca sativae0
- Treatment
- MAPe2
- Outcome
- accumulation of caffeoylquinic derivativese2
- Direction
- suppressede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut iceberg lettuce (Lactuca sativa L.)”
e2“MAP effectively suppressed accumulation of caffeoylquinic derivatives, whereas caffeoyltartaric derivatives decreased during MAP storage to reach similar levels”
Claim · model-written summary
Caffeoyltartaric derivatives decreased during MAP storage.
- Taxon
- Lactuca sativa L.Lactuca sativae0
- Treatment
- MAP storagee2
- Outcome
- caffeoyltartaric derivativese2
- Direction
- decreasede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut iceberg lettuce (Lactuca sativa L.)”
e2“MAP effectively suppressed accumulation of caffeoylquinic derivatives, whereas caffeoyltartaric derivatives decreased during MAP storage to reach similar levels”
Claim · model-written summary
The content of vitamin C decreased during storage, particularly under MAP.
- Taxon
- Lactuca sativa L.Lactuca sativae0
- Treatment
- MAPe2
- Outcome
- content of vitamin Ce2
- Direction
- decreasede2
- Qualifier
- particularly under MAPe2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut iceberg lettuce (Lactuca sativa L.)”
e2“The content of vitamin C (ascorbic acid and dehydroascorbic acid) decreased during storage, particularly under MAP”
Claim · model-written summary
Ozonated water could be an alternative sanitizer to chlorine for fresh-cut lettuce.
- Taxon
- Lactuca sativa L.Lactuca sativae0
- Treatment
- Ozonated watere2
- Outcome
- alternative sanitizer to chlorinee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut iceberg lettuce (Lactuca sativa L.)”
e2“Ozonated water could be an alternative sanitizer to chlorine for fresh-cut lettuce due to good retention of sensorial quality and browning control with no detrimental reduction in the antioxidant constituents”
The same questions in other papers
dichlorine · pest · Lactuca sativa (garden lettuce)Results agree
2 papers in the same direction as this paper
- positive
- positive
storage · growth · Lactuca sativa (garden lettuce)Positive and negative results
9 papers in the same direction as this paper · 6 in the opposite direction
- no effect
- negative
- no effect
12 papers more in this group
See all 16 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.