Paper Details

Shelf life extension of fresh-cut apples using whey protein concentrate, soy protein isolate, carrageenan and alginate films

Sharare Mohseni, Reihaneh Ahmadzadeh Ghavidel, Ahmad Fahim Adib Asl

DOI: http://dx.doi.org/10.12692/ijb/5.4.60-67

Int. J. Biosci. 5(4), 60-67. August, 2014. (PDF)

Abstract:

Edible films and coatings have received considerable attention in recent years because of their advantages including use as edible packaging materials over synthetic films. This could contribute to the reduction of environmental pollution. By functioning as barriers, such edible films and coatings can feasibly reduce the complexity and thus improve the recyclability of packaging materials, compared to the more traditional non-environmental friendly packaging materials, and may be able to substitute such synthetic polymer films. The main objective of this work was to determine the optimal composition of edible coatings in view of their application to extend the shelf life fresh-cut apple. Coatings constituted by WPC (Whey Protein Concentrate), Soy Protein Isolate (SPI), carrageenan and alginates were characterized as coatings. Apples pieces were coated with the emulsion coatings. Color (CIE L*, a*, b*, and browning index (BI)) and texture analysis and sensory evaluation were done during storage. Results show that edible coatings extend shelf-life of fresh-cut apples and keep the quality of the apples during storage.