Effect of Solid Content and Lipid Content of Whey Protein Isolate-Beeswax Edible Coatings on Color Change of Fresh-cut Apples
Edible coatings from whey protein isolate (WPI)-beeswax (BW) were made with various total solid (8%, 12%, 16%, 20%) and BW content (0%, 20%, 40%, 60%, dry bases). Apple pieces were coated with the emulsion coatings; weight loss and color (CIE L*, a*, b*, and browning index [BI]) were measured during...
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| Veröffentlicht in: | Journal of food science 2003-09, Vol.68 (7), p.2186-2191 |
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| container_title | Journal of food science |
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| creator | Perrez-Gago, M.B Serra, M Alonso, M Mateos, M Río, M.A. del |
| description | Edible coatings from whey protein isolate (WPI)-beeswax (BW) were made with various total solid (8%, 12%, 16%, 20%) and BW content (0%, 20%, 40%, 60%, dry bases). Apple pieces were coated with the emulsion coatings; weight loss and color (CIE L*, a*, b*, and browning index [BI]) were measured during storage. Results show that coated apples had higher L* and presented lower BI than uncoated apples, indicating that whey proteins exert an antibrowning effect. The BI decreased as the solid content of the coating emulsions increased. Increasing BW content decreased enzymatic browning. Coating application did not reduce weight loss in fresh-cut apples, probably due to the product's high relative humidity. |
| doi_str_mv | 10.1111/j.1365-2621.2003.tb05744.x |
| format | Article |
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Apple pieces were coated with the emulsion coatings; weight loss and color (CIE L*, a*, b*, and browning index [BI]) were measured during storage. Results show that coated apples had higher L* and presented lower BI than uncoated apples, indicating that whey proteins exert an antibrowning effect. The BI decreased as the solid content of the coating emulsions increased. Increasing BW content decreased enzymatic browning. Coating application did not reduce weight loss in fresh-cut apples, probably due to the product's high relative humidity.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2003.tb05744.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Apples ; Beeswax ; Biological and medical sciences ; Color ; color change ; edible composite coatings ; edible films ; enzymatic browning ; Food industries ; Food preservation ; Food science ; fresh-cut apple ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; Handling, storage, packaging, transport ; lipid content ; Protective coatings ; Proteins ; relative humidity ; weight loss ; whey ; whey protein ; whey protein isolate</subject><ispartof>Journal of food science, 2003-09, Vol.68 (7), p.2186-2191</ispartof><rights>2004 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Sep 2003</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5036-f69ba4642b505735ad4298cdcecba1a0938be0976429ad71f92fbb765f1c53873</citedby><cites>FETCH-LOGICAL-c5036-f69ba4642b505735ad4298cdcecba1a0938be0976429ad71f92fbb765f1c53873</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2003.tb05744.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2003.tb05744.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27922,27923,45572,45573</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15178120$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Perrez-Gago, M.B</creatorcontrib><creatorcontrib>Serra, M</creatorcontrib><creatorcontrib>Alonso, M</creatorcontrib><creatorcontrib>Mateos, M</creatorcontrib><creatorcontrib>Río, M.A. del</creatorcontrib><title>Effect of Solid Content and Lipid Content of Whey Protein Isolate-Beeswax Edible Coatings on Color Change of Fresh-cut Apples</title><title>Journal of food science</title><description>Edible coatings from whey protein isolate (WPI)-beeswax (BW) were made with various total solid (8%, 12%, 16%, 20%) and BW content (0%, 20%, 40%, 60%, dry bases). Apple pieces were coated with the emulsion coatings; weight loss and color (CIE L*, a*, b*, and browning index [BI]) were measured during storage. Results show that coated apples had higher L* and presented lower BI than uncoated apples, indicating that whey proteins exert an antibrowning effect. The BI decreased as the solid content of the coating emulsions increased. Increasing BW content decreased enzymatic browning. Coating application did not reduce weight loss in fresh-cut apples, probably due to the product's high relative humidity.</description><subject>Apples</subject><subject>Beeswax</subject><subject>Biological and medical sciences</subject><subject>Color</subject><subject>color change</subject><subject>edible composite coatings</subject><subject>edible films</subject><subject>enzymatic browning</subject><subject>Food industries</subject><subject>Food preservation</subject><subject>Food science</subject><subject>fresh-cut apple</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Handling, storage, packaging, transport</subject><subject>lipid content</subject><subject>Protective coatings</subject><subject>Proteins</subject><subject>relative humidity</subject><subject>weight loss</subject><subject>whey</subject><subject>whey protein</subject><subject>whey protein isolate</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqVks2O0zAUhS0EEqXwDFgjsUzwTxzHrBhKW2ZUDUhlmKXlOHabEuJgu5p2wbvjKBWwxRv7Wt89x_fIAFxhlOO03h5yTEuWkZLgnCBE81gjxosiPz0BM8wZymhV4KdghhAhGcYFfw5ehHBAY03LGfi1tNboCJ2FW9e1DVy4Ppo-QtU3cNMO_9wk5GFvzvCLd9G0PbwJrlPRZB-MCY_qBJdNW3cm4Sq2_S5A16dz5zxc7FW_M2P_ypuwz_Qxwuth6Ex4CZ5Z1QXz6rLPwf1q-XXxKdt8Xt8srjeZZoiWmS1FrYqyIDVL01GmmoKISjfa6FphhQStaoMET4RQDcdWEFvXvGQWa0YrTufgatIdvPt5NCHKgzv6PllKLIpEYI4S9G6CtHcheGPl4Nsfyp8lRnJMWx7kmLYc05Zj2vKStjyl5jcXBxW06qxXvW7DXwWGeYXJaPJ-4h7bzpz_w0Herj5uCa7KJJFNEm2I5vRHQvnvsuSUM_lwt5bi2_qWrMhd0puD1xNvlZNq59Oz7rcE4SJ9AsFFmvw34wSsDg</recordid><startdate>200309</startdate><enddate>200309</enddate><creator>Perrez-Gago, M.B</creator><creator>Serra, M</creator><creator>Alonso, M</creator><creator>Mateos, M</creator><creator>Río, M.A. del</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200309</creationdate><title>Effect of Solid Content and Lipid Content of Whey Protein Isolate-Beeswax Edible Coatings on Color Change of Fresh-cut Apples</title><author>Perrez-Gago, M.B ; Serra, M ; Alonso, M ; Mateos, M ; Río, M.A. del</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5036-f69ba4642b505735ad4298cdcecba1a0938be0976429ad71f92fbb765f1c53873</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Apples</topic><topic>Beeswax</topic><topic>Biological and medical sciences</topic><topic>Color</topic><topic>color change</topic><topic>edible composite coatings</topic><topic>edible films</topic><topic>enzymatic browning</topic><topic>Food industries</topic><topic>Food preservation</topic><topic>Food science</topic><topic>fresh-cut apple</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. 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| subjects | Apples Beeswax Biological and medical sciences Color color change edible composite coatings edible films enzymatic browning Food industries Food preservation Food science fresh-cut apple Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport lipid content Protective coatings Proteins relative humidity weight loss whey whey protein whey protein isolate |
| title | Effect of Solid Content and Lipid Content of Whey Protein Isolate-Beeswax Edible Coatings on Color Change of Fresh-cut Apples |
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