Coating of Peanuts with Edible Whey Protein Film Containing α‐Tocopherol and Ascorbyl Palmitate

Abstract

Physical properties of whey protein isolate (WPI) coating solution incorporating ascorbic palmitate (AP) and alpha-tocopherol (tocopherol) were characterized, and the antioxidant activity of dried WPI coatings against lipid oxidation in roasted peanuts were investigated. The AP and tocopherol were mixed into a 10% (w/w) WPI solution containing 6.7% glycerol. Process 1 (P1) blended an AP and tocopherol mixture directly into the WPI solution using a high-speed homogenizer. Process 2 (P2) used ethanol as a solvent for dissolving AP and tocopherol into the WPI solution. The viscosity and turbidity of the WPI coating solution showed the Newtonian fluid behavior, and 0.25% of critical concentration of AP in WPI solution rheology. After peanuts were coated with WPI solutions, color changes of peanuts were measured during 16 wk of storage at 25 degrees C, and the oxidation of peanuts was determined by hexanal analysis using solid-phase micro-extraction samplers and GC-MS. Regardless of the presence of antioxidants in the coating layer, the formation of hexanal from the oxidation of peanut lipids was reduced by WPI coatings, which indicates WPI coatings protected the peanuts from oxygen permeation and oxidation. However, the incorporation of antioxidants in the WPI coating layer did not show a significant difference in hexanal production from that of WPI coating treatment without incorporation of antioxidants.

Seed extracts of Gleditsia triacanthos: Functional properties evaluation and incorporation into galactomannan films

“…The studies of natural antioxidants with edible films/coatings are increasing in the last years, a great number of works report protein based film as the principal material used but only a few use polysaccharide based films as the main material (Gómez-Estaca, Bravo, Gómez-Guillén, Alemán, & Montero, 2009;Gómez-Estaca, Montero, Fernández-Martín, Alemán, & Gómez-Guillén, 2009;Han, Hwang, Min, & Krochta, 2008;Nuthong, Benjakul, & Prodpran, 2009;Seydim & Sarikus, 2006;Sivarooban, Hettiarachchy, & Johnson, 2008). To our knowledge, no research has been done on galactomannan active films with antioxidant properties.…”

Antioxidative Packaging System

“…Edible films or coatings added with natural antioxidants have been applied to fresh produce and dried foods (Das et al, 2013;Gimenez et al, 2011;Han et al, 2008;Lin et al, 2008). While an edible coating on the fresh produce itself reduces respiration and water loss, it can become more helpful by inclusion of an antioxidant to preserve the antioxidant and biochemical quality of the produce.…”

Desarrollo Y Caracterización De Polímeros Activos Hidrofílicos Para El Envasado De Alimentos

“…It has been described as the main oxidation product formed from linoleic acid, a polyunsaturated fatty acid present in peanuts, and it is chosen as an indicating chemical for the oxidation of peanuts (Han et al, 2008). In the present study, hexanal was the most important volatile component identified by GC-MS in the package headspace over the 10 weeks of storage.…”

“…To confirm these data, tests with real oxygen-sensitive products were designed. (Han, et al, 2008;Pastorelli, et al, 2006).…”