Effects of Quillaja saponaria extract and N^α-lauroyl-l-arginine ethyl ester on reducing selected foodborne pathogens in vitro and maintaining quality of fresh-cut endive (Cichorium endivia L.) at pilot plant scale

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• 作者：Simone N&uuml ; bling^a ; ¹ ; Florian Hä ; gele^b ; ¹ ; Daria Wohlt^a ; Britta Graf^b ; Ralf M. Schweiggert^b ; Reinhold Carle^b ; ^c ; Herbert Schmidt^a ; Agnes Weiss^a ; ^{agnes.weiss@uni-hohenheim.de}
• 关键词：Fresh-cut lettuce ; Washing water additives ; Quillaja saponaria extract ; Nα-lauroyl-l-arginine ethyl ester ; Microbiological quality
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：393-400
• 全文大小：1007 K
• 卷排序：73

文摘

Quillaja saponaria extract (QSE) and Nα-lauroyl-l-arginine ethylester (LAE) is used. Antimicrobial activity was examined in vitro against selected foodborne pathogens. LAE reduced the microbial load of the endive wash water below the detection limit. QSE combined with warm water washing best retained endive sensory appearance. QSE and LAE are suitable as wash water additives in fresh-cut lettuce processing.