The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation

The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation

Increasing demands by consumers for fresh, nutritional, and convenient food has led to the increase of fresh-cut produce market. Nowadays, there is a turn towards the investigation of natural products (i.e., essential oils, organic acids, and edible coatings) in an effort to lower the usage of chemi...

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Bibliographic Details
Main Authors: Panayiota Xylia, Antonios Chrysargyris, Nikolaos Tzortzakis
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
minimally processed lettuce
<i>Origanum majorana</i> oil
ascorbic acid
chitosan
food quality
enzymes activity
Online Access:https://www.mdpi.com/2304-8158/10/3/575

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