sustainability
Article
Fresh-Cut Salads: Consumer Acceptance and Quality Parameter
Evolution during Storage in Domestic Refrigerators
José M. Lorente-Mento 1 , Juan M. Valverde 2 , María Serrano 1






Citation: Lorente-Mento, J.M.;
Valverde, J.M.; Serrano, M.; Pretel,
M.T. Fresh-Cut Salads: Consumer
Acceptance and Quality Parameter
Evolution during Storage in
Domestic Refrigerators. Sustainability
2022, 14, 3473. https://doi.org/
10.3390/su14063473
Academic Editor: Flavio Boccia
Received: 28 February 2022
Accepted: 13 March 2022
Published: 16 March 2022
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Attribution (CC BY) license (https://
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4.0/).
Sustainability 2022, 14, 3473. https://doi.org/10.3390/su14063473
and María T. Pretel 1, *
1 Department Applied Biology, University Miguel Hernández, Ctra Beniel, km 3.2, Orihuela,
03312 Alicante, Spain; jlorente@umh.es (J.M.L.-M.); m.serrano@umh.es (M.S.)
2 Department Food Technology, University Miguel Hernández, Ctra Beniel, km 3.2, Orihuela,
03312 Alicante, Spain; jm.valverde@umh.es
* Correspondence: mteresa.pretel@umh.es
Abstract: Ready-to-eat fresh-cut salads (RTESs) are fresh-cut vegetables that have been minimally
processed and remain alive until consumption. A survey with 297 respondents was performed,
showing that most respondents consumed RTESs composed of various vegetables once or twice a
week. The most important items for consumers’ RTESs purchasing intention were the expiration
date and the absence of exudates and brown and dehydrated leaves, while after storage in domestic
refrigerators, the most important item for consumption refusal was the presence of strange odours.
On the other hand, among the non-consumers of RTESs, the most important reason for not buying
this kind of produce was the use of plastic packaging. Microbiological analysis of RTESs (composed
of corn salads, radicchio and escarole leaves) showed that moulds, yeasts and psychrophilic aerobic
microflora remained unchanged from buying to the expiration date, while increases occurred in
mesophilic aerobic microflora, although all of them were within safety levels for consumption even
after 4 days of the expiration date. Finally, total phenolics and antioxidant activity were higher in
corn salads followed by radicchio and escarole leaves, and generally, no significant changes occurred
in the bioactive compounds of RTESs during storage in domestic refrigerators.
Keywords: browning; spoilage; phenolics; antioxidants; radicchio; escarole; corn salad
1. Introduction
Eating habits have changed in industrialised countries mainly due to the reduced
time available for food preparation and the emerging consumer’s demand for healthy and
time-saving dietary solutions [1–4]. In this sense, the consumption of ready-to-eat salads
(RTESs) has increased noticeably in the last years in developed counties since consumers
perceive them as fresh, safe, nutritional and healthy products, which can be consumed
without preparation, are 100% edible and socially appreciated as save-time and very high-
quality products [4–8]. RTESs are minimally processed products. Their processing includes
the selection of the plant material, cutting, washing, drying and packaging in plastic
containers [9], which should be performed under highly hygienic conditions in order to
avoid microbiological contamination during processing [10,11]. RTESs maintain sensorial,
nutritional and microbiological quality for 5–7 days when stored at 4–6 ◦ C in domestic
refrigerators, their shelf life being shorter than the raw products [4,12,13].
Quality losses in RTESs are mainly due to microbial growth, which is increased by juice
cellular leakage as a consequence of the cutting process [11,14–16]. Vegetables growing
are inevitably contaminated by microorganisms present in soil and irrigation water, which
can get internalised in the plant’s body, and contamination can also occur during each step
of the production chain [17,18]. According to European Regulation (EC) No 1441/2007,
concentrations of Listeria monocytogenes lower than 100 colony-forming units (CFU) per
g and the absence of Salmonella spp. are essential criteria to define the safety of RTESs
during their shelf life. There are no mandatory microbiological criteria for total aerobic
https://www.mdpi.com/journal/sustainability
Sustainability 2022, 14, 3473 2 of 13

mesophilic and E. coli, although several guidelines recommend as acceptable CFUg−1 lower
than 106 and 102 , respectively [19,20]. Browning and oxidation of the cut surfaces are other
factors responsible for RTES quality losses [1,12,21]. Moreover, nutritional and functional
quality losses also occur during the storage of RTESs. The functional properties of vegetable
produce are due to bioactive compounds, such as fibre, phenolic compounds (phenolic acids
and flavonoids), terpenes, phytosterols and carotenoids, among others [21–23]. Phenolic
compounds have the ability to scavenge free radicals, acting as antioxidants with important
benefits for reducing cell oxidative stress and leading to preventing degenerative disease
development [23,24].
On the other hand, RTESs are expensive compared to the original products, being
affordable for medium–high purchasing power consumers [5,6]. In some previous reports,
key points and factors during RTES processing to obtain high-quality products have been
addressed [1,10,25]. However, as far as we know, no information is available in the literature
regarding factors determining consumers’ purchasing behaviour of RTESs, their consump-
tion patterns and frequencies and the evolution of RTES quality properties during storage
in domestic refrigerators. Thus, this research aims to determine the most important reasons
influencing and dissuading consumers in purchasing RTESs by surveying 297 respondents.
The survey results could be useful to the industry by permitting the development of new
products according to consumers’ preferences. In addition, microbiological, sensory and
functional quality properties were evaluated during storage in domestic refrigerators in a
commercial RTES composed of corn salads, escarole leaves and radicchio.

2. Materials and Methods

2.1. Survey of Consumers of RTESs and Ethical Standards Disclosure
The questionnaire aimed to assess Spanish people’s regularity in consuming RTESs
alongside the reasons underlying their consumption patterns. This study was conducted
according to the guidelines laid down in the Declaration of Helsinki, and all procedures
involving research study participants were approved by the Ethics Committee of the
University Miguel Hernández (reference DBA.MPP.01.21). The participants’ consent was
asked for in a previous contact, and the questionnaire was sent only to participants who
indicated their positive consent to participate in the survey. The personal features of the
respondents (gender, age, purchasing power according to residence, education level and
monthly income) were taken under principles of anonymity and confidentiality, and the
data obtained were used exclusively for the present study. The questionnaire was made
with Google Forms, and responses from 297 participants, whose personal characteristics
are shown in Table 1, were received. Most of the participants (44.3%) were 36–50 years
old, followed by 30.7% of the participants who were 51–65 years old, while less than 30%
were between 18 and 35 years old. More than 70% of the participants lived as a couple
with or without children, had high education levels and had a permanent job. Four of
the respondents were unaware of RTESs’ existence. These respondents were omitted
from the survey. Sixty-nine were not consumers of freshly cut salads. Accordingly, these
participants were asked about the level of importance (none, little, medium, quite and very
much) they attached to different reasons for no consumption of RTESs (Questionnaire is in
Supplementary File). The remaining 224 respondents were consumers of RTESs and were
asked about their frequency of consumption and the type of salads they consumed (single
ingredient, several ingredients and both types). In addition, the value of different aspects
by consumers when buying and consuming RTESs (none, little, medium, quite and very
much) was evaluated (Questionnaire is in Supplementary File).
Sustainability 2022, 14, 3473 3 of 13

Table 1. Characteristics of the participants in the survey (n = 297).

Characteristic Percentage (%)

Gender
Female 55.7
Male 44.3
Age
18–24 6.8
25–35 15.9
36–50 44
51–65 31
Older than 65 2.3
Educational level
Primary school 2.7
Secondary school 7.8
Technical education 12.5
University 77
Marital status
Couples with children 53.6
Childless couples 21.2
Single-parent family 6
Single without children 19.2
Employment
Student 7.1
Employed (permanently) 73.6
Employed (temporary) 12
Unemployed 5.1
Pensioner 2.2
Consumer of minimally processed salads
Consumer 75.7
Non consumer 24.3

2.2. Plant Material

RTESs from a commercial brand composed of corn salads (Valerianella locusta L.),
escarole leaves (Cichorium endivia L.) and radicchio (Cichorium intybus L) were purchased at
a supermarket on the same day as delivery. They were transported to the laboratory in a
thermic bag and stored in a domestic refrigerator. Three RTES bags were taken at day 0
(purchasing day) and after 4, 7 (one day after the sell-by date) and 11 (5 days after sell-by
date) days of storage. The refrigerator was opened several times a day to simulate real
conditions, and the temperature ranged from 4 to 7 ◦ C.

2.3. Microbiological Analysis

Microbiological analyses were performed according to Sanchez-Bell et al. [26]. Briefly,
a 10 g sample of each salad was homogenised with 90 mL of sterile peptone water for 2 min
in a sterilised blender. Serial dilutions (1:10) were aseptically made from the homogenate,
under the laminar flow hood, and inoculated on the different plates. Total mesophilic
microorganisms were counted in Petri dishes filled with agar (PCA) and incubated at 30 ◦ C
for 48 h. Moulds and yeasts were counted in Petri dishes filled with Rosa de Bengala (RBA)
incubated at 25 ◦ C for 5 days. Psicrophilic microorganisms were counted in PCA incubated
at 5 ◦ C for 10 days. Data are expressed as log CFU g−1 and are the mean ± SE of three bags
or replicates.

2.4. Determination of Total Phenolic Compounds and Antioxidant Activity

Total phenolic content and antioxidant activity were measured in each vegetable
ingredient of RTESs independently: corn salads, radicchio and escarole, the last one being
separated into white and green leaf portions. Extractions were performed by homogenising
5 g of tissue with 10 mL of methanol:water (8:2) by using a mortar and pestle. The
extracts were centrifuged at 12,000× g for 15 min at 4 ◦ C, and the supernatant was used
Sustainability 2022, 14, 3473 4 of 13

to quantify total phenolic content with Folin–Ciocalteu reagent, as previously described

by Serrano et al. [27]. Supernatants were also used to quantify total antioxidant activity by
using horse-radish-ABTS-H2 O2 assay, according to Asencio et al. [28].

2.5. Sensorial Analysis

A semi-trained panel of 5 judges performed the sensorial analysis on each independent
ingredient of RTESs. For each one, judges evaluated decay symptoms, browning, firmness,
dehydration and overall appearance on a scale from 0 (dislike extremely) to 10 (like ex-
tremely). Judges had at least one year of experience evaluating fresh vegetable products
and were previously pre-trained on the parameters to be evaluated in these RTESs.

2.6. Statistical Analysis

Data of evaluated parameters during storage were submitted to an analysis of vari-
ance (ANOVA) by using the SPSS software version 20 (SPSS Inc., Chicago, IL, USA), and
differences at p < 0.05 were considered significant. In the figures, LSD values are shown.

3. Results and Discussion

3.1. Responses to the Questionnaire
The survey revealed that 4 out of the 297 respondents did not know of RTESs’ existence,
69 did not consume them, and 224 were consumers of these prepared salads. The main
reason given for not consuming RTESs was related to environmental issues, since 79.7% of
the respondents gave between medium and very much importance to the use of plastic
films in the packaging of RTESs (Table 2). The following reason for no consumption, stated
by 58% of consumers, was that they thought these products were not as healthy as whole
vegetables, and they gave medium (31.9%), quite (11.6%) or very much (14.5%) importance
to this item. However, more than 40% of the consumers gave none or little importance
to price, and thus, although RTESs are more expensive than whole products, this higher
price is not the main reason for not consuming these products. Finally, the appearance
of the product was not an important reason for consumption either, since 76.7% of the
consumers rated this as having no, little or medium importance (Table 2). In agreement
with our results, Dinnella et al. [29] reported that respondents gave more importance to
the use of environmentally friendly packages in fresh-cut salads than to their sensorial
properties. According to the present results, a sector of the Spanish population thinks
that fresh and whole vegetables are healthier than RTESs and that plastic packaging of
RTESs is not environmentally friendly, being the main reasons discouraging them to buy
these kinds of products. However, these RTES disadvantages could be reduced if clear
information regarding safety, nutritional and health properties of the cut vegetables and
the environmental impact of the packaging were provided in RTESs labels, as previously
suggested by other authors [29–31].
On the other hand, 224 out of the 297 participants (75.7%) were consumers of RTESs,
and among the RTES consumers most of them ate RTESs once or twice a week. RTESs
composed of a mixture of ingredients were consumed by 56.5% of the respondents, although
a high percentage of them (38%) were consumers of both types of RTESs, with single or
various ingredients (Table 3). Thus, consumers of RTESs are used to regularly eating these
kinds of products, as usually occurs with other foods [29,32–35].
With respect to the level of importance (none, little, medium, quite and very much)
that consumers gave to different items at the time of purchasing RTESs, results showed
that 85.7 and 76.3% of the respondents gave medium to very much importance to the mix
of ingredients and price, respectively (Table 4). In addition, it is worth noting that most
consumers (ca. 70%) gave no or little importance to the presence of dressing and cutlery in
the package of RTESs, while 71.9% gave medium to very high importance to the amount
of plastic in the packaging of RTESs. Moreover, a high percentage of consumers (57.1%)
scored the content of bioactive compounds in RTESs as quite or very much important,
showing that they are aware of the beneficial health effects of vegetable consumption,
Sustainability 2022, 14, 3473 5 of 13

either as fresh products or in RTESs. On the contrary, no consumers of RTESs thought that
fresh vegetables are healthier than RTESs, which could be related to the education levels
of consumers.

Table 2. Level of importance (none, little, medium, quite, very much) that consumers give to different
aspects. Answer to the question: Why are you not a consumer of minimally processed salads?
(n = 69).

Answer None (%) Little (%) Medium (%) Quite (%) Very Much (%)
Price (they are very expensive) 14.5 27.5 31.9 11.6 14.5
Fresh produce is healthier 13.1 21.7 14.5 27.5 23.2
I don't like their appearance 21.7 33.3 21.7 14.5 8.8
The use of plastics in packaging 7.2 13.1 18.8 23.2 37.7

Table 3. Frequency of consumption and type of fresh-cut salads that consumers usually buy (n = 224).

Characteristic Percentage (%)

Frequency of consumption
Less than 1 time/month 8.5
1–2 times/month 28.5
1–2 times/week 40
3–4 times/week 17
Daily 6
Type of salad you eat
Single ingredient 5.5
Various ingredients 56.5
Both types 38

Table 4. Level of importance (none, little, medium, quite, a lot) that consumers gave to different
aspects of RTESs at purchasing and consuming times (n = 224).

Answer to the Consumer of Minimally

None (%) Little (%) Medium (%) Quite (%) Very Much (%)
Processed Salads
Time of purchase of the fresh-cut salads
Variety of ingredients 2.7 11.6 20.1 40.2 25.4
Price 6.7 20 32.6 29.9 13.8
Accompaniment of dressing and cutlery 37.5 31.7 14.3 8.5 8.0
Amount of plastic it contains 9.8 18.3 29.9 16.1 25.9
Bioactive compounds 5.8 13.8 22.3 25.9 31.3
Date of expiration 1.3 6.3 8.9 26.3 53.6
Presence of exudates 2.7 8.0 8.5 19.2 61.6
Presence of brown leaves 2.3 6.7 6.3 18.3 66.5
Presence of dehydrated leaves 1.8 5.8 3.1 18.8 70.5
Time to consume the fresh-cut salad after
several days stored in the refrigerator
Date of expiration 3.1 10.7 19.2 26.3 40.6
Presence of strange odours 0.9 5.4 4.0 18.3 71.4
Presence of exudates 1.8 5.4 7.1 19.6 65.2
Presence of brown leaves 0.9 5.8 10.3 25 58.0
Presence of dehydrated leaves 1.3 6.3 7.6 25 59.8

Expiration date and appearance (presence of exudates and brown and dehydrated
leaves) were the most important items determining consumers’ RTESs purchase intention
(Table 4), in agreement with Dinnella et al. [29]. Thus, the expiration date was considered as
quite (26.3%) or very much important (53.6%), and the presence of exudates and brown and
dehydrated leaves was rated as very much important by 61.6, 66.5 and 70.5% of consumers,
respectively (Table 4). Accordingly, Ares et al. [12] showed that these quality traits were the
Sustainability 2022, 14, 3473 6 of 13

most important factors responsible for consumers’ rejection of lettuce RTESs at the time
of purchasing. However, the scores given by consumers to these quality traits for RTES
consumption after storage at home were different. Thus, the expiration date had scored
lower than at the time of buying and scores for the presence of exudates and brown and
dehydrated leaves decreased almost ten points (Table 4). It is worth noting that the most
important aspect for refusing RTES consumption was the presence of strange odours, for
which most of the respondents (71%) gave very much importance.
In general, the results showed that consumers were more exigent of the high-quality
traits of RTESs at the time of buying than at the time of consumption. In fact, with respect
to the question “Would you buy the salad if any of the valued aspects failed?” 64.4% would
never buy the RTESs while 50.3% would never eat them (Table 5). However, just 4.3% of the
respondents were worried about wasting food and would be able to consume RTESs even
if any of the quality traits failed, which is a surprising result contrasting with the awareness
for environmental issues addressed by respondents regarding the use of plastics in RTESs.
Thus, consumers seem not to associate waste of food with environmental risks, according
to previous reports [36–38] despite the fact that this is one of the most important factors for
reducing human environmental impact [34,35,38–41]. Nevertheless, the waste of fresh-cut
salads could be reduced if consumed as soon as possible after buying [42]. Finally, 23.9% of
consumers would buy RTESs even if any of their quality traits failed depending on price,
expiration date and overall appearance (Table 5), which would justify a discount on these
products being offered by supermarkets when they are close to the expiration date.

Table 5. Question addressed to consumers about whether they would buy/consume fresh-cut salads
if any of the assessed aspects failed (n = 224).

Answer to the Question Percentage (%)

Would you buy the salad if any of the valued aspects failed?
Yes. It depends on the price 1
Yes. It depends on the aspect 9
Yes. It depends on the expiration date 1.7
Yes. It depends on the price, the appearance and the expiration date 23.9
Never 64.4
Would you eat the salad if any of the valued aspects failed?
Yes. I don't want to waste food 4.3
Yes. It depends on the expiration date 4.3
Yes. It depends on the appearance of the product 41.1
Never 50.3

This survey pointed out that consumers gave high importance to the properties of
the RTESs related to sensory, nutritional and health beneficial effect aspects. Thus, an
experiment was performed to evaluate the evolution of some of these properties in RTESs
during storage in a domestic refrigerator.

3.2. Evolution of Quality Parameters of RTESs in a Domestic Refrigerator

3.2.1. Microbiological Quality
Counts for moulds and yeast were 4.27 ± 0.24 log CFU g−1 at day 0 and remained
without significant changes (p > 0.05) until day 7 (one day after the expiration date), in-
creasing up to 5.38 ± 0.33 log CFU g−1 at day 11. Marinelli et al. [14] reported an increase
of 2 log CFU g−1 in moulds and yeast count in ready-to-eat salads during nine days of
storage, although initial values were higher than those found in the present experiment,
showing that sanitising operations are significant tasks to preserve microbiological quality
in RTESs. The major fungi species identified in RTESs have been reported to be Cla-
dosporium, Penicillium, Alternaria and Geotrichum spp., with percentages of 35%, 20%, 15%
and 15%, respectively, being the primary fungi responsible for inducing decay in a few
days [15]. Ramos et al. [10] reported that the count of total mesophilic microorganisms
Sustainability 2022, 14, 3473 7 of 13

in recently packaged RTESs was 103 –106 CFU g−1 and very similar (103 –109 CFU g−1 )
when they arrived at the supermarket or sale point [10]. Accordingly, Arienzo et al. [9]
reported that 100% of the samples of baby leaves in ready-to-eat salads displayed more
than 6 log CFU g−1 for total mesophilic microorganism on the packaging date, increasing
up to 7.5 CFU g−1 at the expiration date. Therefore, measures of the CFU of total mesophilic
could be a good tool to evaluate sanitary conditions in RTESs during processing. In the
present experiment, counts for total mesophilic microorganisms were 4.54 ± 0.76 CFU g−1
at day 0 and increased significantly (p < 0.05), up to 6.22 ± 0.37 and 6.47 ± 0.28 CFU g−1 ,
after 7 and 11 days of storage, respectively (Figure 1). However, counts for total mesophilic
Sustainability 2022, 14, x FOR PEER REVIEW 8 of 13
were at acceptable levels and safety for consumption, according to Ramos et al. [10],
Miceli et al. [43] and Manzzoco et al. [42], even three days after the expiration date. Accord-
aingly, Benicardino
temperature et al. of
increase [44]
upreported
to 8–10 that total
°C for mesophilic
more count
prolonged increased
periods CFU g−1
by 2 reported
has been
from packaging to the expiration date, although it is worth noting that the initial counts
[16].
were 2 CFU g−1 higher in their studies than in the present one.

Mesophilic aerobic microflora

Psychrophilic aerobic microflora
Moulds and yeast
7
−1

6
log CFU g

4
LSD= 0.20

0 4 7 11

Days in domestic refrigerator

Figure 1. Mesophilic aerobic, psychrophilic aerobic and mould and yeast counts in ready-to-eat
Figure 1. Mesophilic
salads (RTESs) duringaerobic,
storagepsychrophilic aerobic and mould
in domestic refrigerator. and the
Day 0 was yeast counts
date in ready-to-eat
of buying when RTESssal-
ads (RTESs) during storage in domestic refrigerator. Day 0 was the date of buying when RTESs
arrived at the supermarket. Data are the mean ± SE. LSD value shows significant differences at
arrived at the supermarket. Data are the mean ± SE. LSD value shows significant differences at p <
p < 0.05.
0.05.
With respect to psychrophilic aerobic microflora, values remained unchanged (ca.
3.2.2. Functional Quality of RTESs Ingredients during Storage
6.2 log CFU g−1 ) from day 0 to day 7 of storage and increased by 1.0 log CFU g−1 at
day 11Phenolic
(Figurecompounds are the major attributes
1). Among psychrophilic responsible
microorganisms, for antioxidant
Pseudomonas activity
fluorescens and
has been
the functional
identified properties
as the of vegetable
main psychrophilic products [22–24],
microorganism and thus,
responsible fortheir content
alterations inwas eval-
modified
uated in each independent
atmosphere-packaged ingredient
salads of thevalues
[45,46] with RTESsofduring
6.3 logstorage. −1 at salads
CFU gCorn had the
the expiration
highest total phenolic content, followed by radicchio, while the lowest levels
date, similar to counts for psychrophilic microorganisms found in the present experiment. were found
in escarole, mainly in the white part of its leaves (Figure 2A). Similarly,
However, in this previous study, mesophilic microorganisms were out of the safety limita high total of
phenolic content (90–110 mg 100 g ) has been reported in other corn salad cultivars as
−1

compared with other vegetables used in RTESs, the major individual phenolic in corn sal-
ads being chlorogenic acid, followed by diosmetin, rutin (quercetin 3-O-rutinoside), lute-
olin, kaempferol 3-O-rutinoside and genistein, which were found at very low concentra-
tions [47,48]. Phenolic content remained without significant changes in corn salads during
 day 0 was 62.08 ± 3.71 mg 100 g−1 and increased significantly (p < 0.05) until day 7 (80.2 ±
4.77 2022,
Sustainability mg14,
1003473g ) decreasing afterwards. Finally, escarole showed the lowest values of an- 8 of 13
−1

tioxidant activity, being significantly (p < 0.05) lower in white than in green portions of
leaves and showing a decreasing trend during storage (Figure 2B). A high correlation was
found between totaland mould and
phenolic yeast and
content counts were higher than
antioxidant in theby
activity present
takingstudy.
intoThe count increases
account data for
all these microorganisms in RTESs during storage in domestic
of all ingredients and sampling dates (y = 0.676x + 6.45; r = 0.849). Thus, in general, phe-
2 refrigerators and could be
accelerated by temperature changes due to the continuous opening of the fridge since a
nolic compounds could be considered as the major factor responsible for antioxidant
temperature increase of up to 8–10 ◦ C for more prolonged periods has been reported [16].
properties and beneficial health effects of RTES consumption, as has been reported for a
3.2.2. Functional
wide range of fresh vegetables Quality of
[22–24,49], RTESs Ingredients
although in someduringRTESs, Storage
carotenoids and ascor-
bic acid also make a high Phenolic compounds
contribution to are
thethe major attributes
antioxidant responsible
capacity of thefor antioxidant
produce activity
[47].
and the functional properties of vegetable products [22–24], and thus, their content was
However, it is worth noting that differences between corn salads and radicchio in total
evaluated in each independent ingredient of the RTESs during storage. Corn salads had
phenolic content were the lower
highestthan
total differences in antioxidant
phenolic content, followed by activity,
radicchio,especially at thelevels
while the lowest last were
sampling dates. These results
found could be
in escarole, explained
mainly by thepart
in the white higher
of itsascorbic acid concentration
leaves (Figure 2A). Similarly, a high
total of phenolic content (90–110 mg 100 g −1 ) has been reported in other corn salad cul-
reported in canon leaves [48,49] than in radicchio [45,50], which were 20–38 and 8–20 mg
100 g−1, depending on tivars as compared
cultivars with other conditions.
and growing vegetables used in RTESs, the
Nowadays, major
it has individual
been provedpheno-
lic in corn salads being chlorogenic acid, followed by diosmetin, rutin (quercetin 3-O-
that the success of any technological food depends on consumer acceptance and that con-
rutinoside), luteolin, kaempferol 3-O-rutinoside and genistein, which were found at very
sumers demand high-quality products
low concentrations with
[47,48]. addedcontent
Phenolic health properties
remained [51,52].
without Thus,
significant sincein corn
changes
cannons are an ingredient with high
salads during phenolic
the whole storagecontent
period, and
whileantioxidant activity,
significant increases it0.05)
(p < could be in
occurred
radicchio, from 64.71 ± 3.87 mg 100 g −1 FW at day 0 to 95.89 ± 7.13 mg 100 g−1 FW at
interesting to increase the relative proportion of corn salads in RTESs and provide infor-
day 11 (Figure 2A). On the contrary, the total phenolic concentration decreased significantly
mation to consumers in package labels about this enhanced functional property.
(p < 0.05) in green parts of escarole leaves, from day 4 to day 8 (before the expiration date),
while no significant changes occurred in white escarole leaves (Figure 2A).

A B
200

Total antioxidant activity (mg 100 g )

120

−1
Total phenolic content (mg 100 g )
−1

Green escarole leaves

175
White escarole leaves
100 Corn salads
Radicchio 150
Green escarole leaves
80 White escarole leaves 125
Corn salads
Radicchio 100
60
LSD=4.05 LSD=6.57
75
40
50

20
25

0 4 7 11 0 4 7 11

Days in domestic refrigerator Days in domestic refrigerator

Figure 2. Total phenolic content as mg gallic acid equivalent (A) and total antioxidant activity as mg
Figure 2. Total phenolic contentacid
L-ascorbic as mg gallic acid
equivalent (B) inequivalent (A)ingredients
each one of the and total of
antioxidant
ready-to-eatactivity as mgduring
salads (RTESs)
L-ascorbic acid equivalent (B) in each one of the ingredients of ready-to-eat salads (RTESs) during
storage in domestic refrigerator. Day 0 was the date of buying when RTESs arrived at the supermarket.
storage in domestic refrigerator.
Data are the Day
mean0±was the date
SE. LSD value of buying
shows whendifferences
significant RTESs arrived at the supermar-
at p < 0.05.
ket. Data are the mean ± SE. LSD value shows significant differences at p < 0.05.
Corn salads were the ingredient with the highest antioxidant activity with values of
175–200 mg 100 g−1 during storage, followed by radicchio, in which antioxidant activity
3.2.3. Sensorial Quality of the Different RTES Ingredients
at day 0 was 62.08 ± 3.71 mg 100 g−1 and increased significantly (p < 0.05) until day 7
−1 ) decreasing afterwards. Finally, escarole showed the lowest values
Browning was (80.2
detected
± 4.77atmg
day
1007g(a day after expiration date) in all the RTES ingredi-
ents, mainly in the white leaves of escarole and radicchio, 23.33 ± 5.53% and 15 ± 5%, re-
spectively, which increased until the last sampling date, reaching values of 47 and 22%,
respectively, while browning was very low (less than 3%) in corn salads and green esca-
role leaves (Figure 3A). Accordingly, Mazzocco et al. [42] reported that browning started
Sustainability 2022, 14, 3473 9 of 13

of antioxidant activity, being significantly (p < 0.05) lower in white than in green portions of
leaves and showing a decreasing trend during storage (Figure 2B). A high correlation was
found between total phenolic content and antioxidant activity by taking into account data of
all ingredients and sampling dates (y = 0.676x + 6.45; r2 = 0.849). Thus, in general, phenolic
compounds could be considered as the major factor responsible for antioxidant properties
and beneficial health effects of RTES consumption, as has been reported for a wide range of
fresh vegetables [22–24,49], although in some RTESs, carotenoids and ascorbic acid also
make a high contribution to the antioxidant capacity of the produce [47]. However, it is
worth noting that differences between corn salads and radicchio in total phenolic content
were lower than differences in antioxidant activity, especially at the last sampling dates.
These results could be explained by the higher ascorbic acid concentration reported in
canon leaves [48,49] than in radicchio [45,50], which were 20–38 and 8–20 mg 100 g−1 ,
depending on cultivars and growing conditions. Nowadays, it has been proved that the
success of any technological food depends on consumer acceptance and that consumers
demand high-quality products with added health properties [51,52]. Thus, since cannons
are an ingredient with high phenolic content and antioxidant activity, it could be interesting
to increase the relative proportion of corn salads in RTESs and provide information to
consumers in package labels about this enhanced functional property.

3.2.3. Sensorial Quality of the Different RTES Ingredients

Browning was detected at day 7 (a day after expiration date) in all the RTES ingre-
dients, mainly in the white leaves of escarole and radicchio, 23.33 ± 5.53% and 15 ± 5%,
respectively, which increased until the last sampling date, reaching values of 47 and 22%,
respectively, while browning was very low (less than 3%) in corn salads and green esca-
role leaves (Figure 3A). Accordingly, Mazzocco et al. [42] reported that browning started
after seven days of storage in domestic refrigerators and was attributed to chlorophyll
degradation and phenolic compound oxidation by polyphenol oxidase activity, which was
induced by cutting vegetable products during processing operations. The percentage of
cut leaves showing visible dehydration symptoms increased during storage, reaching the
highest values in corn salads (≈60%) and the lowest in green escarole leaves (≈35%) at
the last sampling date (Figure 3B). Rotten areas started to be visible at day 7, affecting
≈6% of the cut leaves of all ingredients and remained without significant changes until
the last sampling date except for corn salads, in which this percentage increased up to
≈10% (Figure 3C). Finally, general appearance decreased after day 4 in all ingredients of
RTESs, although all of them had scored higher than six at day 7 (8.33 ± 1.00, 7.56 ± 0.73,
6.67 ± 1.41 and 6.67 ± 1.94 for green escarole, corn salads, radicchio and white escarole,
respectively), still over the limit of acceptance for consumption (Figure 3D). Accordingly,
Preti and Vinci [25] reported losses of general appearance in ready-to-eat salads after four
days of storage.
 ure 3C). Finally, general appearance decreased after day 4 in all ingredients of RTESs,
although all of them had scored higher than six at day 7 (8.33 ± 1.00, 7.56 ± 0.73, 6.67 ± 1.41
and 6.67 ± 1.94 for green escarole, corn salads, radicchio and white escarole, respectively),
still over the limit of acceptance for consumption (Figure 3D). Accordingly, Preti and Vinci
[25]14,
Sustainability 2022, reported
3473 losses of general appearance in ready-to-eat salads after four days of storage. 10 of 13

Green escarole leaves A Green escarole leaves B

White escarole leaves White escarole leaves 70
60
Corn salads Corn salads

Dehydrated leaves (%)

Radicchio Radicchio 60
50
Brown leaves (%)

50
40
40
30 LSD= 2.79 LSD=3.27
30
20
20

10 10

0 4 7 11 0 4 7 11
Days in domestic refrigerator Days in domestic refrigerator

Green escarole leaves C D 10

White escarole leaves
Leaves with rotten areas (%)

General appearance (0-10)

10 Corn salads
Radicchio 8
8

6
6 LSD= 0.82 LSD=0.70

4
4
Green escarole leaves
White escarole leaves
2 2
Corn salads
Radicchio

0 4 7 11 0 4 7 11
Days in domestic refrigerator Days in domestic refrigerator

Figure 3. Brown leaves

Figure(A), dehydrated
3. Brown leaves
leaves (A), (B), leaves
dehydrated with(B),
leaves rotten
leavesareas
with(C) andareas
rotten general appear-
(C) and general appear-
ance of ready-to-eatance of ready-to-eat salads (RTESs) during storage in domestic refrigerator. (D) Day 0 date
salads (RTESs) during storage in domestic refrigerator. (D) Day 0 was the was the date of
of buying when RTESsbuyingarrived at thearrived
when RTESs supermarket. Data are Data
at the supermarket. the mean
are the±mean
SE. LSD
± SE.value shows
LSD value sig- significant
shows
nificant differencesdifferences
at p < 0.05.at p < 0.05.

4. Conclusions 4. Conclusions
This survey was performed with 296 participants, 55.7% female and 44.3% male,
This survey was performed with 296 participants, 55.7% female and 44.3% male, most
most of them (75%) usual consumers once–twice a week of RTESs with mixed ingredients.
of them (75%) usual consumers
The most once–twice
important reason fora not
week of RTESsRTESs
consuming with was
mixedtheingredients.
use of plasticThe
packages for
most important reason for not consuming RTESs was the use of plastic packages for envi-
environmental concerns. Consumers of RTESs gave more importance to the expiration date
ronmental concerns. Consumers
and visual quality of RTESs gave
properties when more
buyingimportance to the
them than when expiration
consuming date
after storage in a
domestic refrigerator at home. The microbiological quality of RTESs was maintained at
acceptable and safe levels even after the expiration date. Finally, the content of bioactive
compounds, such as total phenolics and antioxidant activity, was generally maintained and
even increased during RTES storage in a domestic refrigerator, with the higher values being
found in corn salads. Thus, quality properties of RTESs composed of mixed ingredients
were maintained in domestic refrigerators even after the expiration date, and these food
products could be considered healthy due to their high content of bioactive compounds,
which would be enhanced by increasing the relative proportion of corn salads.
Sustainability 2022, 14, 3473 11 of 13

Supplementary Materials: The following supporting information can be downloaded at: https:
//www.mdpi.com/article/10.3390/su14063473/s1, Questionnaire is in Supplementary File.
Author Contributions: M.T.P. conceived and designed the work in association with other authors.
J.M.L.-M. and J.M.V. performed the survey and the analytical determinations. M.T.P. and M.S.
analysed the data and wrote the manuscript. All authors have read and agreed to the published
version of the manuscript.
Funding: This research did not receive any specific grant from funding agencies in the public,
commercial, or not-for-profit sectors. University Miguel Hernández (UMH) has funded the laboratory
equipment and publishing fees.
Institutional Review Board Statement: This study was conducted according to the guidelines laid
down in the Declaration of Helsinki and all procedures involving research study participants were
approved by the Ethics Committee of the University Miguel Hernández (reference DBA.MPP.01.21).
Informed Consent Statement: Informed consent was obtained from all participants involved in
the survey.
Data Availability Statement: Not applicable.
Acknowledgments: We are grateful to participants in the survey for answering the questionnaire, to
University Miguel Hernández for facilities and publishing fees and to Anthony Nicolson for editing
and correcting the manuscript.
Conflicts of Interest: The authors declare no conflict of interest. The funders had no role in the design
of the study; in the collection, analyses or interpretation of data; in the writing of the manuscript; or
in the decision to publish the results.

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