Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films

LWT ◽  
2017 ◽  
Vol 75 ◽  
pp. 124-130 ◽  
Author(s):  
Giovanna Rossi Marquez ◽  
Prospero Di Pierro ◽  
Loredana Mariniello ◽  
Marilena Esposito ◽  
Concetta V.L. Giosafatto ◽  
...  
Keyword(s):  
Whey Protein ◽  
Edible Films ◽  
Fruit And Vegetable ◽  
Fresh Cut

scholarly journals Novel Edible Coating with Antioxidant and Antimicrobial Activities Based on Whey Protein Isolate Nanofibrils and Carvacrol and Its Application on Fresh-Cut Cheese

Coatings ◽  
2019 ◽  
Vol 9 (9) ◽  
pp. 583
Author(s):  
Qiannan Wang ◽  
Hongliang Yu ◽  
Bo Tian ◽  
Bin Jiang ◽  
Jing Xu ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Moisture Content ◽  
Whey Protein ◽  
Radical Scavenging ◽  
Cheddar Cheese ◽  
Edible Films ◽  
Edible Coating ◽  
Weight Losses ◽  
Fresh Cut

The composition and properties of edible coatings (ECs) will significantly influence their effects of food preservation. For the first time, whey protein isolates nanofibers (WPNFs), as a novel material with high hydrophobicity and antioxidant activity, combined with carvacrol (CA) as an antimicrobial agent and glycerol (Gly) as a plasticizer, was used to prepare edible coating (WPNFs-CA/Gly) for preserving fresh-cut Cheddar cheese. The prepared WPNFs and ECs emulsions have been investigated with transmission electron microscopy. Furthermore, the antioxidant activity of ECs emulsions, antimicrobial activity of edible films, and the physical properties of edible films, such as micromorphology, thickness, transparency, and moisture content, have also been evaluated. The weight losses and physical characteristics of both coated and uncoated fresh-cut Cheddar cheese samples have been assessed during storage. The DPPH free radical scavenging rate of WPNFs-CA/Gly emulsion was up to 67.89% and the reducing power was 0.821, which was higher than that of WPI-CA/Gly emulsions. The antimicrobial activity of WPNFs-CA/Gly films was nearly 2.0-fold higher than that of WPNFs/Gly films for the presence of CA. The WPNFs-CA/Gly films had smooth and continuous surfaces, and the transparency reached 49.7% and the moisture content was 26.0%, which was better than that of WPI-CA/Gly films. Furthermore, Cheddar cheese with WPNFs-CA/Gly coatings has shown lower weight losses (15.23%) and better textural properties than those uncoated samples. This in-depth study has provided a valuable and noteworthy approach about the novel edible coating material.

scholarly journals The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage

Coatings ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 745
Author(s):  
Sabina Galus ◽  
Magdalena Mikus ◽  
Agnieszka Ciurzyńska ◽  
Ewa Domian ◽  
Jolanta Kowalska ◽  
...  
Keyword(s):  
Essential Oils ◽  
Whey Protein ◽  
Barrier Properties ◽  
Whey Protein Isolate ◽  
Edible Films ◽  
Protein Isolate ◽  
Edible Coatings ◽  
Colour Changes ◽  
Fresh Cut ◽  
Good Transparency

This study aimed to determine the effect of edible coatings based on whey protein isolate and essential oils (lemon and lemongrass) on the colour, hardness, polyphenols and flavonoids content, structure, and sensory attributes of fresh-cut pears during storage at 4 °C. The optical and barrier properties of the edible films were also determined. Analysed films showed good transparency (Lightness 86.6–95.0) and excellent oxygen and carbon dioxide permeability, which were reduced due to the presence of lemon and lemongrass essential oils. Pears were coated by immersion in a solution containing 8% of whey protein isolate and the addition of lemon oil at 1.0% or lemongrass essential oil at 0.5%. Coating caused a reduction in colour changes, loss in hardness, polyphenols and flavonoids. The study showed that the highest efficiency was demonstrated by the whey protein isolate coatings without the addition of essential oils by preserving the colour and firmness of fresh-cut pears. For these samples, the highest sensory acceptability was also achieved.

scholarly journals Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples

2018 ◽  
Vol 107 ◽  
pp. 306-313 ◽  
Author(s):  
Viviane Machado Azevedo ◽  
Marali Vilela Dias ◽  
Heloisa Helena de Siqueira Elias ◽  
Katia Lumi Fukushima ◽  
Eric Keven Silva ◽  
...  
Keyword(s):  
Citric Acid ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Fresh Cut

Whey protein edible films modified with almond and walnut oils

2016 ◽  
Vol 52 ◽  
pp. 78-86 ◽  
Author(s):  
Sabina Galus ◽  
Justyna Kadzińska
Keyword(s):  
Whey Protein ◽  
Edible Films
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