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Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples.
Azevedo, Viviane Machado; Dias, Marali Vilela; de Siqueira Elias, Heloisa Helena; Fukushima, Katia Lumi; Silva, Eric Keven; de Deus Souza Carneiro, João; de Fátima Ferreira Soares, Nilda; Borges, Soraia Vilela.
Afiliación
  • Azevedo VM; Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil. Electronic address: vmachadoazevedo@gmail.com.
  • Dias MV; Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil.
  • de Siqueira Elias HH; Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil.
  • Fukushima KL; Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil.
  • Silva EK; DEA (Department of Food Engineering), FEA (School of Food Engineering), UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP CEP: 13083-862, Brazil.
  • de Deus Souza Carneiro J; Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil.
  • de Fátima Ferreira Soares N; Food Technology Department, Federal University of Viçosa, 36570-000 Viçosa, MG, Brazil.
  • Borges SV; Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil.
Food Res Int ; 107: 306-313, 2018 05.
Article en En | MEDLINE | ID: mdl-29580490
The objective of this paper was to evaluate the effect of bioactive whey protein isolate/montmorillonite films containing citric acid on the inhibition of enzymatic browning and physicochemical properties in minimally processed apples. Whey protein isolate films incorporated with montmorillonite (3 g/100 g) and citric acid (5 and 10 g/100 g) were applied to the apples slices. All samples were packaged in polypropylene trays (14.6 cm × 11.4 cm × 6.5 cm) and stored at 5 ±â€¯2 °C and 85 ±â€¯3% RH for eight days. Every two days, the apples samples were evaluated for color, acidity, pH, soluble solids, water activity and polyphenol oxidase and peroxidase enzyme activity. The enzymatic browning of the apples slices was reduced for all films during storage. However, the films containing citric acid maintained the color characteristics, reducing the loss of quality associated the maintenance of acidity, soluble solids, water activity, reduction of polyphenol oxidase and peroxidase activity, thus prolonging the shelf life of the apples.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bentonita / Embalaje de Alimentos / Ácido Cítrico / Malus / Proteína de Suero de Leche / Conservación de Alimentos Idioma: En Revista: Food Res Int Año: 2018 Tipo del documento: Article Pais de publicación: Canadá
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bentonita / Embalaje de Alimentos / Ácido Cítrico / Malus / Proteína de Suero de Leche / Conservación de Alimentos Idioma: En Revista: Food Res Int Año: 2018 Tipo del documento: Article Pais de publicación: Canadá