Abstract:Objective This study aims to enhance the shelf life and quality stability of fresh-cut lettuce.Method The Maillard reaction products (MRP) of Zanthoxylum bungeanum seed antimicrobial peptides and chitooligosaccharides were developed and applied as a coating on fresh-cut lettuce. The fresh-keeping effect was assessed through comprehensive physicochemical and microbiological analyses.Result On day 10, the lettuce in the MRP group exhibited significantly lower weight loss, browning index, PPO, POD, and PAL activities, respiratory intensity, malondialdehyde molar concentration, and total microbial count than the CK, COS, NP-6, and MIX groups. Meanwhile, the MRP group outperformed other groups in positive quality parameters, including color retention, pigment preservation, and ascorbic acid mass fraction, demonstrating the strongest overall fresh-keeping effect.Conclusion The MRP coating possesses potent antimicrobial, antioxidant, and fresh-keeping properties, effectively prolonging the shelf life while enhancing the sensory attributes and nutritional quality of fresh-cut lettuce. This study provides novel insights for the development and application of natural preservative materials and lays a theoretical foundation for the improvement and industrial application of food preservation technologies.
