Influence of whey protein composite coatings on plum (Prunus Domestica l.) fruit quality

Food and Bioprocess Technology

Volumn 1, Issue 4, 2008, Pages 314-325

  Reinoso, Elsy ^a   Mittal, Gauri S ^b   Lim, Loong Tak ^b  

^a Iovate Health Sciences Research Inc   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Barrier and mechanical properties; Beeswax; Edible coatings; Flaxseed oil; Lipid composite films; Plum; Whey protein isolate films

Indexed keywords

EDIBLE COATING; EDIBLE COATINGS; FLAXSEED OIL; PLUM; WHEY PROTEIN ISOLATE; WHEY PROTEIN ISOLATE FILMS;

COMPOSITE FILMS; FLAX; FOOD ADDITIVES; MECHANICAL PROPERTIES; OXYGEN; PLASTICIZERS; PROTEINS; QUALITY CONTROL; WATER QUALITY; WATER VAPOR; WAXES;

COMPOSITE COATINGS;

PRUNUS; PRUNUS DOMESTICA;

EID: 77249118908     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-007-0014-1     Document Type: Article

References (31)

1. ASTM (2002). D882-02 Standard test methods for tensile properties of thin plastic sheeting. In Annual book of ASTM Standards American Society for Testing and Materials. Philadelphia, PA: ASTM.
2. ASTM (2005a). D3985-05 Standard test method for oxygen gas transmission rate through plastic film and sheeting using a coulometric sensor. In Annual book of ASTM Standards American Society for Testing and Materials. Philadelphia, PA: ASTM.
3. ASTM (2005b). E96/E96M-05 Standard test methods for water vapor transmission of materials. In Annual book of ASTM Standards American Society for Testing and Materials. Philadelphia, PA: ASTM.
4. Banerjee, R., & Chen, H. (1995). Functional properties of edible films using whey protein concentrate. Journal of Dairy Science, 78, 1673-1683.
5. Cisneros-Zevallos, L., & Krochta, J. M. (2003). Whey protein coatings for fresh fruits and relative humidity. Journal of Food Science, 68(1), 176-181.
6. Gennadios, A. (Ed.) (2002). Protein-based films and coatings. Boca Raton, FL: CRC.
7. Han, C., Zhao, Y., Leonard, S. W., & Traber, M. G. (2004). Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria ananassa) and raspberries (Rubus ideaus). Postharvest Biology and Technology, 33, 67-78.
8. Health Canada (2006). Transforming the food supply-Report of the trans fat task force submitted to the Minister of Health June 2006. Available at: http://www.hc-sc.gc.ca. Accessed 23 May 2007.
9. Khwaldia, K., Perez, C., Banon, S., Desobry, S., & Hardy, J. (2004). Milk proteins for edible films and coatings. Critical Reviews in Food Science and Nutrition, 44, 239-251.
10. Krochta, J. M. (2002). Proteins as raw materials for films and coatings: Definitions, current status and opportunity. In A. Gennadios (Ed.), Protein-based films and coatings (pp. 1-42).
11. Boca Raton, FL: CRC. Le Tien, C., Vachon, C., Mateescu, M. A., & Lacroix, M. (2001). Milk protein coatings prevent oxidative browning of apples and potatoes. Journal of Food Science, 66(4), 512-516.
12. Lee, S. Y., & Krochta, J. M. (2002). Accelerated shelf-life testing of whey-protein-coated peanuts analyzed by static headspace gas chromatography. Journal of Agricultural and Food Chemistry, 50,2022-2028.
13. Lee, J. Y., Park, H. J., Lee, C. Y., & Choi, W. Y. (2003). Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents. Lebensmitte-Wissenschaft und- Technologie, 36(3), 323-329.
14. Lundblad, R. L. (Ed.) (2005). Chemical reagents fr protein modification (3rd Ed.). Boca Raton, FL: CRC.
15. Martin-Diana, A. B., Rico, D., Frias, J., Mulcahy, J., Henehan, G. T. M., & Barry-Ryan, C. (2006). Whey permeate as a bio-preservative for shelf-life maintenance of fresh-cut vegetables. Innovative Food Science and Emerging Technologies, 7, 112-123.
16. McHugh, T. H. (2000). Protein-lipid interactions in edible films and coatings. Nahrung, 44(3), 148-151.
17. Mei, Y., & Zhao, Y. (2003). Barrier and mechanical properties of milk protein-based edible films containing nutraceuticals. Journal of Agricultural and Food Chemistry, 51, 1914-1918.
18. Miller, K., & Krochta, J. M. (1997). Oxygen and aroma barrier properties of edible films: A review. Trends in Food Science & Technology, 81, 228-237.
19. Min, S., Harris, L., & Krochta, J. M. (2005). Antimicrobial effects of lactoferrin, lysozyme, and the lactoperoxidase system and edible whey protein films incorporating the lactoperoxidase system against Salmonella enterica and Escherichia coli O157:H7. Journal of Food Science, 70, M332-M338.
20. Min, S., Harris, L. J., & Krochta, J. M. (2006). Inhibition of Salmonella enterica and Escherichia coli O157:H7 on roasted turkey by edible whey protein coatings incorporating the lactoperoxidase system. Journal of Food Protection, 69(4), 784-793.
21. Min, S., & Krochta, J. M. (2005). Inhibition of Penicillium commune by edible whey protein films incorporating lactoferrin, lactoferrin hydrolysate, and lactoperoxidase systems. Journal of Food Science, 70, M87-M94.
22. Moldao-Martins, M., Beirao-da-Costa, S. M., & Beirao-da-Costa, M. L. (2003). The effects of edible coatings on postharvest quality of the "Bravo de Esmolfe" apple. European Food Research and Technology, 217, 325-328.
23. Perez-Gago, M. B., & Krochta, J. M. (2001). Denaturation time and temperature effects on solubility, tensile properties, and oxygen permeability of whey protein edible films. Journal of Food Science, 66(5), 705-710.
24. Perez-Gago, M. B., Rojas, C., & Del Rio, M. A. (2003a). Effect of hydroxypropyl methylcellulose-lipid edible composite coatings on plum (cv. Autumn giant) quality during storage. Journal of Food Science, 68(3), 879-883.
25. Perez-Gago, M. B., Serra, M., Alonso, M., Mateos, M., & Del Rio, M. A. (2003b). Effect of solid content and lipid content of whey protein isolate-beeswax edible coatings on color change of fresh-cut apples. Journal of Food Science, 68(7), 2186-2191.
26. Seydim, A. C., & Sarikus, G. (2006). Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International, 39, 639-644.
27. Shaw, N. B., Monahan, F. J., O'Riordan, E. D., & O'Sullivan, M. (2002a). Effect of soya oil and glycerol on physical properties of composite WPI films. Journal of Food Engineering, 51, 299-304.
28. Shaw, N. B., Monahan, F. J., O'Riordan, E. D., & O'Sullivan, M. (2002b). Physical properties of WPI films plasticized with glycerol, xylitol, or sorbitol. Journal of Food Science, 67, 164-167.
29. Shellhammer, T. H., & Krochta, J. M. (1997). Whey protein emulsion film performance as affected by lipid type and amount. Journal of Food Science, 62(2), 390-394.
30. Shellhammer, T. H., Rumsey, T. R., & Krochta, J. M. (1997). Viscoelastic properties of edible lipids. Journal of Food Engineering, 33, 305-320.
31. Talens, P., & Krochta, J. M. (2005). Plasticizing effects of beeswax and carnauba wax on tensile and water vapor permeability properties of whey protein films. Journal of Food Science, 70(3), E239-E243.