Artículos de revistas
Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries
Fecha
2015-03Registro en:
Soazo, Marina del Valle; Perez, Leonardo Martin; Rubiolo, Amelia Catalina; Verdini, Roxana Andrea; Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries; Wiley; International Journal of Food Science and Technology; 50; 3; 3-2015; 605-6011
0950-5423
Autor
Soazo, Marina del Valle
Perez, Leonardo Martin
Rubiolo, Amelia Catalina
Verdini, Roxana Andrea
Resumen
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.