Prefreezing application of whey protein‐based edible coating to maintain quality attributes of strawberries |
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| Authors: | Marina Soazo Leonardo M Pérez Amelia C Rubiolo Roxana A Verdini |
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| Affiliation: | 1. Grupo de Ingeniería de Alimentos y Biotecnología, Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional del Litoral (UNL), Santa Fe, Argentina;2. Departamento de Ciencias de los Alimentos y del Medio Ambiente, área Bromatología y Nutrición, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Argentina;3. Instituto de Química Rosario (IQUIR, UNR‐CONICET), Rosario, Argentina;4. Departamento de Química Analítica, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Argentina |
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| Abstract: | 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. |
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| Keywords: | Edible coatings freezing strawberries whey proteins |
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