Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce.

@article{Chen2017EffectsOC,
  title={Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce.},
  author={Xiangning Chen and Lupei Ren and Menglin Li and Jia Wei Qian and Junfeng Fan and Bin Du},
  journal={Food chemistry},
  year={2017},
  volume={214},
  pages={
          432-439
        }
}
This study confirmed the inhibitory effects of clove essential oil (CEO) and eugenol (EUG) on the browning and relevant enzymes of fresh-cut lettuce, and examined associated mechanisms by inhibition kinetics and computational docking analysis. Fresh-cut lettuce was treated with 0.05% CEO and 0.05% EUG solutions, resulting in inhibition of the deterioration of texture quality and browning of the lettuce surface and interior. Compared with the controls, CEO and EUG significantly inhibited the… CONTINUE READING
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