Effect of whey protein- and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples

Pérez-Gago, María B.; Serra, M.; Alonso, M.; Mateos, M.; Río, M.A. del

doi:10.1016/j.postharvbio.2004.10.009

Cited by 118 publications

(61 citation statements)

References 20 publications

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“…The use of edible coatings considerably reduce apparent changes in apples this was demonstrated by Perez-Gago et al (2005). These changes can be due to modification of internal atmosphere of the fruit, with high levels of carbon dioxide and low levels of oxygen, retarding the maturity process (Bosquez-Molina et al, 2003;Gonzales-Aguilar et al, 2005).…”

Section: Discussionmentioning

confidence: 98%

Evaluation of a Candelilla Wax-Based Edible Coating to Prolong the Shelf-Life Quality and Safety of Apples

Ochoa¹,

Saucedo-Pompa²,

Rojas³

et al. 2011

American Journal of Agricultural and Biological Sciences

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Problem statement:The apple by its nature as perishable food of climacteric type implies that even under refrigerated conditions, the fruit spoils quickly by its very nature of breathing and similarly are attacked by microorganisms of different types that make is the fruit spoil even faster so in the present investigation be worked with an edible coating to protect it from decomposition and contamination by phytopathogens microorganisms. Approach: This study reports the effect of the application of an edible coating elaborated with a natural wax extracted from Euphorbia antisyphilitica and containing 0.01% of a potent antioxidant, Ellagic Acid (EA), on the shelf life quality and safety of "Golden Delicious" apples. This new film extended and improved the quality of fresh apples. In a first experimental step, the edible coating was applied on apples and the characteristics evaluated were changes in the appearance, weight loss, total solids content and a sensorial evaluation was included. In a second experimental step, the capacity of protection of the edible coating was evaluated against three important phytopathogenic fungi (Colletrotrichum gloesporioides, Fusarium oxysporum and Penicillum expansum). Results: demonstrated that EA-based edible coating prevents apparent damages to the fruits. In general, the film showed better results in comparison with the control (apples without coating). The EA-based coating diminished in greater proportion the change of color, weight loss, total solids content and it was not perceived by the sensorial panel. Results of second experimental step, demonstrated the edible EA-based coating is an excellent antifungal barrier against all microorganisms tested. Conclusion: The application of this new edible film for apples extends their shelf life and elevates the antioxidant potential, as well as their nutritional quality.

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Section: Discussionmentioning

confidence: 98%

Evaluation of a Candelilla Wax-Based Edible Coating to Prolong the Shelf-Life Quality and Safety of Apples

Ochoa¹,

Saucedo-Pompa²,

Rojas³

et al. 2011

American Journal of Agricultural and Biological Sciences

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“…Whey protein isolate (WPI) is one of the abundant proteins isolated from milk as a by-product of the manufacture process of cheese or casein. Compared to petroleum based synthetic films, WPI has desirable film forming and excellent gas barrier properties (Brindle & Krochta, 2008;Fairley, Monahan, German, & Krochta, 1996;Fang, Tung, Britt, Yada, & Dalgleish, 2002;Gounga, Xu, & Wang, 2007;Hong & Krochta, 2003;Khwaldia, Perez, Banon, Desobry, & Hardy, 2004;Mchugh, Aujard, & Krochta, 1994;Min, Janjarasskul, & Krochta, 2009;Perez-Gago, Serra, Alonso, Mateos, & del Rio, 2005;Sothornvit & Krochta, 2000). However, the application of WPI in food packaging is limited by the low tensile strength, intrinsic stiffness and poor moisture barrier properties of WPI.…”

Section: Introductionmentioning

confidence: 99%

Improvement of barrier and mechanical properties of whey protein isolate based food packaging films by incorporation of zein nanoparticles as a novel bionanocomposite

2016

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a b s t r a c tIn this study, whey protein isolate (WPI) based bio-nanocomposite films embedded with zein nanoparticles (ZNP) were prepared by solution casting. Nanoparticles were coated with sodium caseinate to obtain a uniform distribution in the films. The mechanical, water vapor barrier, surface wetting, morphological and viscoelastic properties of the films were investigated. The addition of ZNP significantly improved the water vapor barrier and mechanical properties of the WPI without adversely affecting the elongation of the films. Dynamical mechanical analysis and contact angle measurements revealed that upon addition of the nanoparticles, the fractional free volume and hydrophilicity of the WPI films decreased. Sodium caseinate containing both hydrophilic and hydrophobic groups created an efficient interface between the hydrophobic ZNP and hydrophilic WPI matrix, allowing for a homogeneous distribution of nanoparticles even at very high loading levels as evidenced by the scanning electron microscope (SEM) and atomic force microscopy (AFM) images. The WPI/ZNP nanocomposite films can potentially become effective food packaging materials.

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“…WPI has desirable film forming and barrier properties, which compare well to petrobased products (McHugh et al, 1994a, McHugh et al, 1994b, Fairley et al, 1996, Sothornvit and Krochta, 2000, Fang et al, 2002, Hong and Krochta, 2003, Khwaldia et al, 2004, Perez-Gago et al, 2005, Gounga et al, 2007, Pallas-Brindle and Krochta, 2008and Min et al, 2009). However, the low tensile strength and high water vapor permeability (WVP) of WPI films limit its applications in food-related packaging.…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles

Kadam

Thunga

Wang

et al. 2013

Journal of Food Engineering

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Whey protein isolate (WPI) films embedded with TiO2@@SiO2 (porous silica (SiO2) coated titania (TiO2)) nanoparticles for improved mechanical properties were prepared by solution casting. A WPI solution of 1.5 wt% TiO2@@SiO2 nanoparticles was subjected to sonication at amplitudes of 0, 16, 80 and 160 μm prior to casting in order to improve the film forming properties of protein and to obtain a uniform distribution of nanoparticles in the WPI films. The physical and mechanical properties of the films were determined by dynamic mechanical analysis (DMA), thermogravimetric analysis (TGA), and tensile testing. Water vapor permeability (WVP) measurements revealed that the water vapor transmission rates are slightly influenced by sonication conditions and nanoparticle loading. The DMA results showed that, at high sonication levels, addition of nanoparticles prevented protein agglomeration. The thermal stability of the materials revealed the presence of 3-4 degradation stages in oxidizing the protein films. The addition of nanoparticles strengthens the WPI film, as evidenced by tensile stress analysis. Sonication improved nanoparticle distribution in film matrix; such films can potentially become effective packaging materials to enhance food quality and safety. AbstractWhey protein isolate (WPI) films embedded with TiO 2 @@SiO 2 (porous silica (SiO 2 ) coated titania (TiO 2 )) nanoparticles for improved mechanical properties were prepared by solution casting. A WPI solution of 1.5 wt% TiO 2 @@SiO 2 nanoparticles was subjected to sonication at amplitudes of 0, 16, 80 and 160 μm prior to casting in order to improve the film forming properties of protein and to obtain a uniform distribution of nanoparticles in the WPI films. The physical and mechanical properties of the films were determined by dynamic mechanical analysis (DMA), thermogravimetric analysis (TGA), and tensile testing. Water vapor permeability (WVP) measurements revealed that the water vapor transmission rates are slightly influenced by sonication conditions and nanoparticle loading. The DMA results showed that, at high sonication levels, addition of nanoparticles prevented protein agglomeration. The thermal stability of the materials revealed the presence of 3-4 degradation stages in oxidizing the protein films. The addition of nanoparticles strengthens the WPI film, as evidenced by tensile stress analysis. Sonication improved nanoparticle distribution in film matrix; such films can potentially become effective packaging materials to enhance food quality and safety.

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Effect of whey protein- and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples

Cited by 118 publications

References 20 publications

Evaluation of a Candelilla Wax-Based Edible Coating to Prolong the Shelf-Life Quality and Safety of Apples

Evaluation of a Candelilla Wax-Based Edible Coating to Prolong the Shelf-Life Quality and Safety of Apples

Improvement of barrier and mechanical properties of whey protein isolate based food packaging films by incorporation of zein nanoparticles as a novel bionanocomposite

Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles

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