Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples

被引：74

作者：

Azevedo, Viviane Machado ^{[1
]}

Dias, Marali Vilela ^{[1
]}

de Siqueira Elias, Heloisa Helena ^{[1
]}

Fukushima, Katia Lumi ^{[1
]}

Silva, Eric Keven ^{[2
]}

Souza Carneiro, Joao de Deus ^{[1
]}

Ferreira Soares, Nilda de Fatima ^{[3
]}

Borges, Soraia Vilela ^{[1
]}

机构：

[1] Univ Fed Lavras, Food Sci Dept, BR-37200000 Lavras, MG, Brazil

[2] UNICAMP Univ Campinas, FEA Sch Food Engn, DEA Dept Food Engn, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP, Brazil

[3] Univ Fed Vicosa, Food Technol Dept, BR-36570000 Vicosa, MG, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2018年 / 107卷

关键词：

Active packaging; Enzymatic browning; Citric acid; Montmorillonite sodium clay; SHELF-LIFE; BROWNING INHIBITION; BIODEGRADABLE FILMS; EDIBLE COATINGS; QUALITY; FOOD; NANOCOMPOSITES; FUJI; ANTIOXIDANTS; COMPOSITE;

D O I：

10.1016/j.foodres.2018.02.050

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 (3 g,/100 g) and citric acid (5 and 10 g/100 g) were applied to the apples slices. All samples were packaged in polypropylene trays (14.6 cm x 11.4 cm x 6.5 cm) and stored at 5 +/- 2 degrees C and 85 +/- 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.

引用

页码：306 / 313

页数：8

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