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Prefreezing application of whey protein‐based edible coating to maintain quality attributes of strawberries
Author(s) -
Soazo Marina,
Pérez Leonardo M.,
Rubiolo Amelia C.,
Verdini Roxana A.
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12667
Subject(s) - whey protein , food science , chemistry , coating , microstructure , whey protein isolate , organic chemistry , crystallography
Summary Prefreezing application of whey protein concentrate ( WPC )‐based edible coating to maintain quality attributes of strawberries was studied. B eeswax ( BW ) was added to the solutions (0%, 20% and 40% with respect to the solids contained in the mixture WPC /glycerol). Coated and control fruits were frozen, stored at −20 °C and thawed. After thawing, weight loss, firmness, microstructure and colour parameters were measured. Coating with 20% BW reduced strawberries weight loss after thawing (55%). Strawberries firmness was maintained equally in all groups analysed although a slight improvement at the cell microstructure alterations caused by the freezing process was observed in coated fruits. Strawberries brightness was similar in all groups. Colour parameter a * showed a tendency to decrease with the increasing BW concentration, and only b * of coated fruits was lower than controls. The application of whey protein coating could be an attractive treatment to maintain quality attributes of strawberries undergoing the freezing process.