Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries

Prefreezing application of whey protein concentrate (WPC)‐based edible coating to maintain quality attributes of strawberries was studied. Beeswax (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...

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Autores principales: Soazo, Marina del Valle, Pérez, Leonardo Martín, Rubiolo, Amelia Catalina, Verdini, Roxana Andrea
Formato: article artículo publishedVersion
Lenguaje:Inglés
Publicado: Wiley 2019
Materias:
Freezing
Strawberry
Edible coatings
Whey proteins
Acceso en línea:http://hdl.handle.net/2133/13892
http://hdl.handle.net/2133/13892
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-13892
record_format dspace
institution Universidad Nacional de Rosario
institution_str I-15
repository_str R-121
collection Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR)
language Inglés
orig_language_str_mv eng
topic Freezing
Strawberry
Edible coatings
Whey proteins
spellingShingle Freezing
Strawberry
Edible coatings
Whey proteins
Soazo, Marina del Valle
Pérez, Leonardo Martín
Rubiolo, Amelia Catalina
Verdini, Roxana Andrea
Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries
topic_facet Freezing
Strawberry
Edible coatings
Whey proteins
description Prefreezing application of whey protein concentrate (WPC)‐based edible coating to maintain quality attributes of strawberries was studied. Beeswax (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.
format article
artículo
publishedVersion
author Soazo, Marina del Valle
Pérez, Leonardo Martín
Rubiolo, Amelia Catalina
Verdini, Roxana Andrea
author_facet Soazo, Marina del Valle
Pérez, Leonardo Martín
Rubiolo, Amelia Catalina
Verdini, Roxana Andrea
author_sort Soazo, Marina del Valle
title Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries
title_short Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries
title_full Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries
title_fullStr Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries
title_full_unstemmed Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries
title_sort prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries
publisher Wiley
publishDate 2019
url http://hdl.handle.net/2133/13892
http://hdl.handle.net/2133/13892
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AT rubioloameliacatalina prefreezingapplicationofwheyproteinbasedediblecoatingtomaintainqualityattributesofstrawberries
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bdutipo_str Repositorios
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