Effect of mild heat treatment on browning‐related parameters in fresh‐cut Iceberg lettuce

Enzymatic browning of Iceberg lettuce was studied by subjecting midrib tissues to a series of mild heat treatments. The effects of wounding and subsequent application of a mild heat treatment were examined by monitoring the browning potential (BP) and the activity of three browning-related enzymes (i.e., phenylalanine ammonia lyase [PAL], polyphenol oxidase [PPO], and peroxidase [POD]) during refrigerated storage up to 10 days. Efficient inhibition of browning was achieved by treatment at 50 degrees C for 60 s. The wound-induced increase of the BP and the activity of PAL and POD was effectively suppressed, maintaining their values at initial levels up to 7 days of storage. PPO activity, on the contrary, remained unchanged after wounding, whether or not followed by heat treatment. BP, PAL activity and POD were found to be strongly correlated, whereas meaningful associations for PPO with the other parameters could not be established. Practical applications In an attempt to answer to the growing demand in the fresh-cut produce industry to control browning, heat treatment was investigated as interesting alternative to chemical preservation methods. Efficient control of enzymatic browning in fresh-cut Iceberg lettuce could be achieved by heat treatment at 50 degrees C for 60 s. Experimental data are provided showing the effects of wounding and subsequent heat treatment on visual browning, the BP and the activity of PAL, PPO, and POD during refrigerated storage up to 10 days. Using this data, correlations were found for BP, PAL activity, and POD activity, but not for PPO. Although undesired side effects of heat treatment (e.g., tissue softening) cannot be excluded, the obtained information might be useful for further research, serving as a baseline for wound-induced effects on browning-related parameters in fresh-cut lettuce and possible mechanisms of action of inhibitory treatments

Acceptance of immersive head-mounted virtual reality in older adults

Abstract Immersive virtual reality has become increasingly popular to improve the assessment and treatment of health problems. This rising popularity is likely to be facilitated by the availability of affordable headsets that deliver high quality immersive experiences. As many health problems are more prevalent in older adults, who are less technology experienced, it is important to know whether they are willing to use immersive virtual reality. In this study, we assessed the initial attitude towards head-mounted immersive virtual reality in 76 older adults who had never used virtual reality before. Furthermore, we assessed changes in attitude as well as self-reported cybersickness after a first exposure to immersive virtual reality relative to exposure to time-lapse videos. Attitudes towards immersive virtual reality changed from neutral to positive after a first exposure to immersive virtual reality, but not after exposure to time-lapse videos. Moreover, self-reported cybersickness was minimal and had no association with exposure to immersive virtual reality. These results imply that the contribution of VR applications to health in older adults will neither be hindered by negative attitudes nor by cybersickness