Abstract
The objective was to study the sensory attributes of organic leafy greens treated with plant antimicrobials and identify treatments most accepted by panelists. Organic leafy greens were washed with antimicrobials and stored at 4°C for 24 h prior to serving panelists. Antimicrobials evaluated include: 0.1% clove bud, lemongrass, oregano, or cinnamon essential oils; 0.1% carvacrol or citral; 3% grapeseed, apple, or 10%/7% olive extract; combination of essential oils with extracts; 3% hydrogen peroxide; and untreated control. A randomized block design with an affective test was used and 60 panelists were asked to evaluate samples for preference liking based on a 9-point hedonic scale and for sensory attributes based on a 5-point hedonic scale. Changes in texture and color of leafy greens were measured using a Texture analyzer and a Chroma Meter, respectively. On the basis of preference liking, overall acceptability of spinach and lettuce treated with 0.1% cinnamon oil was ranked the highest (7.5 ± 1.4 and 7.1 ± 1.7, moderately liked), respectively. For texture analysis, washing iceberg lettuce with 0.1% oregano oil + 10% olive extract and spinach with 0.1% lemongrass oil + 1% apple extract yielded the highest firmness values of F = 783.1 ± 53.8 Newtons and 939.30 ± 35.2 Newtons, respectively. Based on the International Commission on Illumination CIE LAB color schemes, treatment with 0.1% oregano oil + 10% olive extract had the greatest impact on color of iceberg lettuce with the lowest L value* (44.5 ± 6.2) indicating the darkest color. These results will help identify plant antimicrobials that have the least impact on sensory properties of organic leafy greens and are preferred by consumers.
Highlights
Organic foods have recently gained popularity among consumers because they are perceived to be more environmentally friendly [1], nutritious, and health promoting than conventionally grown foods [2] [3]
In this study, we identified plant antimicrobial washes for organic leafy greens that had the highest preference liking among consumers, and described how the color and firmness attributes of leafy greens are impacted by these compounds
Our results showed that treatments with cinnamon oil, clove bud oil, citral, grapeseed extract, and carvacrol may enhance the textural properties of organic leafy greens because greater force was required to crush these samples, and panelists rated these treatments higher for freshness quality
Summary
Organic foods have recently gained popularity among consumers because they are perceived to be more environmentally friendly [1], nutritious, and health promoting than conventionally grown foods [2] [3]. As of 2012, the sales of organic food products in the United States have reached a market of $28.4 billion, which is 4% of the total food sales [4]. The top selling category among organic food products is fruits and vegetables [4]. As the consumption of organic food has increased, there is a concern about increased risk of foodborne illnesses. Previous studies have shown that organically grown produce has higher microbial load than conventionally grown produce [5]. The organic food industry is limited in its sanitation options, in the usage of chemical-based sanitizers; alternative organic sanitization options such as plant antimicrobials in the wash water are being evaluated
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