Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples.
Food Res Int
; 107: 306-313, 2018 05.
Article
in En
| MEDLINE
| ID: mdl-29580490
ABSTRACT
The objective of this paper was to evaluate the effect of bioactive whey protein isolate/montmorillonite films containing citric acid on the inhibition of enzymatic browning and physicochemical properties in minimally processed apples. Whey protein isolate films incorporated with montmorillonite (3â¯g/100â¯g) and citric acid (5 and 10â¯g/100â¯g) were applied to the apples slices. All samples were packaged in polypropylene trays (14.6â¯cmâ¯×â¯11.4â¯cmâ¯×â¯6.5â¯cm) and stored at 5⯱â¯2⯰C and 85⯱â¯3% RH for eight days. Every two days, the apples samples were evaluated for color, acidity, pH, soluble solids, water activity and polyphenol oxidase and peroxidase enzyme activity. The enzymatic browning of the apples slices was reduced for all films during storage. However, the films containing citric acid maintained the color characteristics, reducing the loss of quality associated the maintenance of acidity, soluble solids, water activity, reduction of polyphenol oxidase and peroxidase activity, thus prolonging the shelf life of the apples.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Bentonite
/
Food Packaging
/
Citric Acid
/
Malus
/
Whey Proteins
/
Food Preservation
Language:
En
Journal:
Food Res Int
Year:
2018
Document type:
Article