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Milk Protein Coatings Prevent Oxidative Browning of Apples and Potatoes
Author(s) -
Tien C.,
Vachon C.,
Mateescu M.A.,
Lacroix M.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb04594.x
Subject(s) - browning , chemistry , antioxidant , food science , oxidative phosphorylation , maillard reaction , carboxymethyl cellulose , reactive oxygen species , radical , calcium , oxygen , biochemistry , organic chemistry , sodium
Color analysis on apple and potato slices coated with calcium caseinate or whey protein solutions showed that the 2 coatings efficiently delayed browning by acting as oxygen barriers. The antioxidant properties of the films were realized using a model allowing the release of oxidative species by electrolysis of saline buffer. Whey proteins were a better antioxidant capacity than calcium caseinate. Furthermore, addition of carboxymethyl cellulose (CMC) to the formulations significantly improved their antioxidative power. Best scavenging of oxygen free radicals and reactive oxygen species was found for films based on whey proteins and CMC which inhibited by 75% the formation of colored compounds produced by the reaction of the oxidative species with N,N‐diethyl‐ p ‐phenylenediamine.