Color Stability of Edible Coatings During Prolonged Storage |
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| Authors: | T.A. Trezza J.M. Krochta |
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| Affiliation: | Author Trezza was with the Dept. of Food Science and Technology, Univ. of California, Davis and is currently affilitated with Frito Lay, Inc. Plano TX 75024. Author Krochta is with the Dept. of Food Science and Technology, Univ. of California, Davis 95616. Direct inquiries to author Krochta (E-mail: ). |
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| Abstract: | ABSTRACT: The yellowing rates of edible coatings were determined at 23, 40, and 55 °C at 75% relative humidity (RH). Whey protein isolate (WPI) coatings had lower yellowing rates than whey protein concentrate (WPC) and the same rates as shellac coatings. Hydroxypropyl methylcellulose (HPMC) coatings had the lowest yellowing rates. Zein coatings became less yellow during storage; however, their color was still pronounced. Activation energies and Q10 values for the yellowing of whey protein coatings were similar to those previously reported for the browning of whey powder. The results indicate that WPI coatings can be used in place of shellac coatings when low-color development is desired. WPC coatings can be used to tailor color development of a food. |
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| Keywords: | edible coatings shellac shelf-life whey proteins yellowing kinetics |
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