The demand of of fresh-cut salads is increasing due to their fresh-like character, convenience, and human health benefits, but minimally processed products become more perishable.
Our natural solutions include Plantéria™ CF and Antibräun™ can prevent microbial decay and browning in fresh-cut salads.
Handary Shelf-life Solutions for Fresh salad (e.g. apples, cattail, grape, lettuce, mango, melon, pineapples)
|
Applications |
Benefits |
Brands |
Dosage |
Labeled as |
|
Fresh salad (e.g. apples, cattail, grape, lettuce, mango, melon, pineapples) |
Anti-browning |
Antibräun™ |
0.8-1 g/kg |
Citrus-lemon extracts |
|
Anti-TPC |
Plantéria™ CF |
1 g/kg |
Citrus extract |
Fresh salad was inoculated with L. monocytogenes culture, and treated with Plantéria® CF at 100 or 200 mg/kg after 30 minutes, the result as Figure shows that L. monocytogenes was below the detection limit of 1 cfu/cm2 after 12 days storage at 7°C.
Traditional anti-browning agents such as citric acid can cause the bitterness of fresh-cut fruits. Antibräun™ is natural lemon and citrus juice concentrate containing Bioflavonoids, Polyphenols, ascorbic acid and citric acid, which removes the bitterness-caused substances and Figure 1, 2 demonstrate that Antibräun™ effectively retards decrease of PPO activity, enzymatic browning and decrease decay rate of fresh-cut apple.
English
简体中文
Français
Español
View product
Buy now