Combined peracetic acid: power ultrasound disinfection process enhances bioactive compounds and preserves quality attributes of fresh-cut lettuce (cv. Vera)

Combined peracetic acid: power ultrasound disinfection process enhances bioactive compounds and preserves quality attributes of fresh-cut lettuce (cv. Vera)

Abstract Lettuce (Lactuca sativa) is one of the most consumed vegetables, being an important source of carotenoids and polyphenols. Sanitization is a crucial step in fresh-cut production to ensure product safety, where non-thermal technologies like ultrasound (US) can enhance disinfectant effects. T...

Full description

Bibliographic Details
Main Authors: M. Irazoqui, M. Colazzo, E. Fender, E. Budelli, S. Barrios, N. Pérez, P. Lema
Format: Article
Language:English
Published: Springer 2024-02-01
Series:Discover Food
Subjects:
Disinfection
Ultrasound assisted process
Ready-to-eat
Minimally processed
Quality attributes
Online Access:https://doi.org/10.1007/s44187-024-00081-z

Internet

https://doi.org/10.1007/s44187-024-00081-z

Similar Items