Effect of Basil Leaves and Wheat Bran Water Extracts on Antioxidant Capacity, Sensory Properties and Microbiological Quality of Shredded Iceberg Lettuce during Storage.

Małgorzata Sikora,Michał Świeca,Monika Kordowska-Wiater,Urszula Złotek

doi:10.3390/antiox9040355

Małgorzata Sikora, Michał Świeca + Show 2 more

Open Access

https://doi.org/10.3390/antiox9040355

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Journal: Antioxidants	Publication Date: Apr 24, 2020
Citations: 10	License type: CC BY 4.0

Affiliation: University of Life Sciences in Lublin

Abstract

The effect of basil leaf (BLE) and wheat bran (WBE) extracts (potent anti-browning agents), on the phenolic content, antioxidant potential, microbiological quality, and consumer quality of shredded lettuce during storage were studied. Treatment of lettuce with increasing concentrations of BLE proportionally increased the total phenolic content and antioxidant properties. Compared to the control, the treatment enhanced the antiradical properties. This was especially visible during the analysis of the chemical extracts, while this effect was not retained in the potentially bioaccessible fraction. In the lettuce stored for 8 days, the highest reducing potential and ability to quench radicals were observed in samples treated with 1% BLE—33 mg Trolox equivalent/g d.m. and 2.8 mg Trolox equivalent/g d.m., respectively. Compounds exhibiting antiradical properties were easily bioaccessible in vitro. There was no negative effect of the treatments on the consumer quality. Most importantly, after 8 days of storage, lettuce treated with the studied extract, except 10% WBE, had higher microbiological quality. After 8-day storage, the coliforms count was reduced by 84% and 88% in samples treated with 0.5% BLE and 10% WBE, respectively. In conclusion, treatments of shredded lettuce with BLE and WBE maintain or even improve its quality during storage.

Highlights

The presence of non-processed fruits and vegetables in daily diet is extremely important for our health because consumption of such food reduces the risk of occurrence of non-communicable diseases including obesity, cardiovascular diseases, diabetes, and some types of cancer e.g., colorectal, breast, and endometrial cancer [1]
We have proved that enzymatic browning of shredded iceberg lettuce during cold storage can be effectively limited by application of water infusions of wheat bran and basil leaves
The treatment of shredded iceberg lettuce with natural water extracts from basil leaves and wheat bran improved its quality during storage

Summary

Introduction

The presence of non-processed fruits and vegetables in daily diet is extremely important for our health because consumption of such food reduces the risk of occurrence of non-communicable diseases including obesity, cardiovascular diseases, diabetes, and some types of cancer e.g., colorectal, breast, and endometrial cancer [1]. An important place on the market of plant-based products has been taken by unprocessed “ready to eat” foods such as mixed lettuce, smoothies, sprouted food, and peeled, washed, and shredded fruits and vegetables. It is a convenient solution for consumers who do not have time for pre-treatment and cooking of raw material but want to eat healthy diets. Growing microorganisms produced a wide range of metabolites and are able to loosen the structure of food, which supports further undesirable changes and food decay These changes influence negatively the consumer quality of food and are a cause of economic losses. It is extremely important to look for new technologies aimed to effectively preserve post-harvest quality of food during storage

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