Recovered organic acids from cranberry juice deacidification as a natural strategy for fresh-cut lettuce preservation within a circular economy framework

Scientific poster prepared by Romain Canuel, PhD student, under the supervision of Laurent Bazinet.

The microbiological safety of fresh produce is a major challenge, particularly for leafy greens, which are frequently associated with E. coli contamination. Washing with sodium hypochlorite remains the most widely used method, despite a growing interest in more natural alternatives. Deacidification of cranberry juice using EDBM (electrodialysis with bipolar membranes) makes it possible to generate a coproduct in the form of organic acids recovery solutions (OARs) with promising antimicrobial potential that remain unexplored.

To learn more about the research that inspired this poster:
romain.canuel.1@ulaval.ca

For industry inquiries:
ssi@inaf.ulaval.ca