Effect of Edible Coatings Containing Soy Protein Isolate (SPI) on the Browning and Moisture Content of Cut Fruit and Vegetables

Effectiveness of edible coatings containing soy protein isolate (SPI), in reducing oxidative browning and moisture loss during storage (4℃) of cut apples, potatoes, carrots, and onions was investigated. The SPI coatings were shown to have antioxidative activity. Furthermore, addition of carboxymethyl cellulose (CMC) to the formulations significantly improved its antioxidative activity. Oxidative discoloration, as determined by Commission Internationale De I`Eclairage (CIE) lightness (L*), redness (a*), and yellowness (b*) color scale, was significantly reduced (p