1
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Microwave-Osmo-Dehydro-Freezing and Storage of Pineapple Titbits—Quality Advantage. Processes (Basel) 2023. [DOI: 10.3390/pr11020494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023] Open
Abstract
Osmotic dehydration is a pre-treatment given prior to finish drying or freezing preservation to improve quality and/or minimize the damaging effects on quality parameters, by partially reducing the moisture content of the sample. Pineapple titbits were partially dried using microwave assisted osmotic dehydration under continuous flow medium spray condition (MWODS) and then frozen with or without a sodium alginate–calcium chloride-based edible coating. The effects of MWODS pre-treatment and edible coating on the quality parameters of pineapple titbits frozen and stored at −20 °C for 10 and 50 days were evaluated after thawing. Both treatments (MWODS and alginate) resulted in superior quality products as compared to the control sample. MWODS, with its advantages over the conventional osmotic dehydration (COD) of rapid and higher moisture removal (16% in 10 min vs. 4 h in COD), while limiting solids gain (2.5% MWODS vs. 4.5% in COD), resulted in improved quality over the control during the frozen storage. The sodium alginate–calcium chloride edible coating treatment further reduced the drip loss in MW-osmo-dehydro-frozen pineapple titbits, possibly due to the effect of the calcium cross linked firming of the fruit texture. Both resulted in enhanced appearance, color and textural properties.
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2
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Armghan Khalid M, Niaz B, Saeed F, Afzaal M, Islam F, Hussain M, Mahwish, Muhammad Salman Khalid H, Siddeeg A, Al-Farga A. Edible coatings for enhancing safety and quality attributes of fresh produce: A comprehensive review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2107005] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
| | - Bushra Niaz
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Fakhar Islam
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Mahwish
- Institute of Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Hafiz Muhammad Salman Khalid
- Department of Pathology, Faculty of Veterinary Science, University of Agriculture Faisalabad Faisalabad Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Ammar Al-Farga
- Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia
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3
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Yalçın Melikoğlu A, Hayatioğlu N, Hendekçi MC, Tekin İ, Ersus S. Development and Characterization of Edible Films Based on Carboxymethyl Cellulose Enriched with Pomegranate Seed Oil and the Coating of Strawberries. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | | | | | - İdil Tekin
- Ege University Food Engineering Department, 35100 Izmir Turkey
| | - Seda Ersus
- Ege University Food Engineering Department, 35100 Izmir Turkey
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4
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Vargas-Torrico MF, von Borries-Medrano E, Valle-Guadarrama S, Aguilar-Méndez MA. Development of gelatin-carboxymethylcellulose coatings incorporated with avocado epicarp and coconut endocarp extracts to control fungal growth in strawberries for shelf-life extension. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2021.2024607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Maria Fernanda Vargas-Torrico
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Legaria, Ciudad de México, México
| | - Erich von Borries-Medrano
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Legaria, Ciudad de México, México
| | | | - Miguel A. Aguilar-Méndez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Legaria, Ciudad de México, México
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5
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Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview. COATINGS 2021. [DOI: 10.3390/coatings11091056] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The recent surge in environmental awareness and consumer demand for stable, healthy, and safe foods has led the packaging and food sectors to focus on developing edible packaging materials to reduce waste. Edible films and coatings as a modern sustainable packaging solution offer significant potential to serve as a functional barrier between the food and environment ensuring food safety and quality. Whey protein is one of the most promising edible biopolymers in the food packaging industry that has recently gained much attention for its abundant nature, safety, and biodegradability and as an ecofriendly alternative of synthetic polymers. Whey protein isolate and whey protein concentrate are the two major forms of whey protein involved in the formation of edible films and coatings. An edible whey film is a dry, highly interacting polymer network with a three-dimensional gel-type structure. Films/coatings made from whey proteins are colorless, odorless, flexible, and transparent with outstanding mechanical and barrier properties compared with polysaccharide and other-protein polymers. They have high water vapor permeability, low tensile strength, and excellent oxygen permeability compared with other protein films. Whey protein-based films/coatings have been successfully demonstrated in certain foods as vehicles of active ingredients (antimicrobials, antioxidants, probiotics, etc.), without considerably altering the desired properties of packaging films that adds value for subsequent industrial applications. This review provides an overview of the recent advances on the formation and processing technologies of whey protein-based edible films/coatings, the incorporation of additives/active ingredients for improvement, their technological properties, and potential applications in food packaging.
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6
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Abedi A, Lakzadeh L, Amouheydari M. Effect of an edible coating composed of whey protein concentrate and rosemary essential oil on the shelf life of fresh spinach. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15284] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Atefeh Abedi
- Department of Food Science and Technology Islamic Azad University, Shahreza Branch Shahreza Iran
| | - Leila Lakzadeh
- Department of Food Science and Technology Islamic Azad University, Shahreza Branch Shahreza Iran
| | - Mehdi Amouheydari
- Department of Food Science and Technology Islamic Azad University, Shahreza Branch Shahreza Iran
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7
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Riaz A, Aadil RM, Amoussa AMO, Bashari M, Abid M, Hashim MM. Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry (
Fragaria ananassa
cv Hongyan) fruit. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15018] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Asad Riaz
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | | | - Mohanad Bashari
- Department of Food Science and Human Nutrition, College of Applied and Health Sciences A’Sharqiah University Ibra Sultanate of Oman
| | - Muhammad Abid
- Institute of Food and Nutritional Sciences Arid Agriculture University Rawalpindi Pakistan
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8
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Cao X, Zhang F, Zhu D, Zhao D, Zhao Y, Li J. Evaluation of the effects of immersion thawing methods on quality of blueberries. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xuehui Cao
- College of Food Science and Engineering Bohai University Jinzhou Liaoning China
| | - Fangfang Zhang
- College of Food Science and Engineering Bohai University Jinzhou Liaoning China
| | - Danshi Zhu
- College of Food Science and Engineering Bohai University Jinzhou Liaoning China
| | - Dongyu Zhao
- College of Food Science and Engineering Bohai University Jinzhou Liaoning China
| | - Yuting Zhao
- College of Food Science and Engineering Bohai University Jinzhou Liaoning China
| | - Jianrong Li
- College of Food Science and Engineering Bohai University Jinzhou Liaoning China
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9
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Rossi MG, Soazo M, Piccirilli GN, Llopart EE, Revelant GC, Verdini RA. Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14594] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Matías G. Rossi
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
- Instituto de Química Rosario Universidad Nacional de Rosario‐Consejo Nacional de Investigaciones Científicas y Técnicas Suipacha 570 S2002LRL Rosario Argentina
| | - Marina Soazo
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
- Instituto de Química Rosario Universidad Nacional de Rosario‐Consejo Nacional de Investigaciones Científicas y Técnicas Suipacha 570 S2002LRL Rosario Argentina
| | - Gisela N. Piccirilli
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
- Instituto de Química Rosario Universidad Nacional de Rosario‐Consejo Nacional de Investigaciones Científicas y Técnicas Suipacha 570 S2002LRL Rosario Argentina
| | - Emilce E. Llopart
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Suipacha 570 S2002LRL Rosario Argentina
- Área Alimentos y Sociedad Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
| | - Gilda C. Revelant
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
| | - Roxana A. Verdini
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
- Instituto de Química Rosario Universidad Nacional de Rosario‐Consejo Nacional de Investigaciones Científicas y Técnicas Suipacha 570 S2002LRL Rosario Argentina
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10
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The Effect of Sodium Alginate-Calcium Chloride Coating on the Quality Parameters and Shelf Life of Strawberry Cut Fruits. JOURNAL OF COMPOSITES SCIENCE 2020. [DOI: 10.3390/jcs4030123] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Strawberry fruits have a short shelf life after harvesting due the physiological factors that enhances ripening such as respiration and transpiration. Sensory properties including color, texture, odor, and flavor are the main factors that makes fresh produce appealing to consumers, and they change very rapidly upon harvest. For this reason, quality preservation is essential during post-harvest handling and storage of strawberry fruits. Quality deterioration rates are higher in strawberry fruit cuts due to the mechanical damage and the loss of their natural protective barriers, resulting in an increase in moisture loss, respiration rates, and the deterioration of their sensory properties. The effect of a sodium alginate-calcium chloride edible coating on quality preservation and shelf life extension of strawberry cut fruits stored at 4 °C was studied. Control samples had mold growth initiated after one week of storage at 4 °C, while the coated fruit samples had a mold free shelf life extension for up to 15 days. The sodium alginate-calcium chloride edible coating was effective in reducing respiration and transpiration rates and delayed the increase of the pH and soluble solid content. Furthermore, the coating delayed surface mold growth for up to 15 days and preserved the sensory properties of the cut fruits such as color and texture.
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11
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Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108587] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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12
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Montellano Duran N, Spelzini D, Boeris V. Characterization of acid – Induced gels of quinoa proteins and carrageenan. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.052] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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14
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López DN, Galante M, Alvarez EM, Risso PH, Boeris V. Effect of the espina corona gum on caseinate acid-induced gels. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Effects of carboxymethyl cellulose incorporated with garlic essential oil composite coatings for improving quality of strawberries. Int J Biol Macromol 2017; 104:821-826. [DOI: 10.1016/j.ijbiomac.2017.06.091] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2017] [Revised: 06/19/2017] [Accepted: 06/21/2017] [Indexed: 11/20/2022]
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16
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Lombardi J, Pellegrino JM, Soazo M, Corrêa APF, Brandelli A, Risso P, Boeris V. Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool. Colloids Surf B Biointerfaces 2017; 161:296-301. [PMID: 29096374 DOI: 10.1016/j.colsurfb.2017.10.043] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 09/27/2017] [Accepted: 10/15/2017] [Indexed: 10/18/2022]
Abstract
An enzymatic pool from the Amazonian bacterium Bacillus sp. P7 was used as milk coagulant. Discovery of novel coagulants is of great interest in dairy industry for the development of new textures in cheese. Color, mechanical and microstructural characterization of milk gels induced by the bacterial enzymatic pool was carried out. Effect of mineral fortification on these characteristics was studied. Whiter gels with smaller pore diameters were obtained in the presence of Ca2+ or Mg2+. These characteristics seemed to be influenced by the effect of ionic strength on casein structure which was also evidenced by digital texture features analysis. On the other hand, specific affinity of the assayed cations for milk proteins showed to be important in the development of the mechanical texture of the gels. Firmness and fracture force of milk gels obtained in the presence of Zn2+ or Ca2+ were higher than in the presence of Mg2+ and Na2+.
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Affiliation(s)
- Julia Lombardi
- Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Rosario 2000, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
| | - José Manuel Pellegrino
- Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Rosario 2000, Argentina; Instituto de Fisiología Experimental (IFISE, UNR), Argentina
| | - Marina Soazo
- Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Rosario 2000, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Instituto de Química Rosario (IQUIR, UNR), Argentina
| | - Ana Paula Folmer Corrêa
- Laboratório de Bioquimica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brazil
| | - Adriano Brandelli
- Laboratório de Bioquimica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brazil
| | - Patricia Risso
- Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Rosario 2000, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Facultad de Ciencias Veterinarias, UNR, Casilda, Argentina
| | - Valeria Boeris
- Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Rosario 2000, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Pontificia Universidad Católica Argentina, Facultad de Química e Ingeniería del Rosario, Rosario, Argentina
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17
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Junqueira-Gonçalves MP, Salinas GE, Bruna JE, Niranjan K. An assessment of lactobiopolymer-montmorillonite composites for dip coating applications on fresh strawberries. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1846-1853. [PMID: 27491506 DOI: 10.1002/jsfa.7985] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2015] [Revised: 06/16/2016] [Accepted: 08/01/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The use of biopolymer coatings appears as a good alternative to preserve highly perishable fruits, as well as the environment. Proteins generally produce films with good mechanical properties, although their highly hydrophilic nature limits the use in many applications. Nanoparticles, such as nanoclays, can play a critical role in improving barrier properties. The present study evaluated the effect of the addition of montmorillonite (MMT)-nanoparticles to a lacto-biopolymer coating, focusing on: (i) the morphological, thermal and barrier properties of the material and (ii) the shelf life of coated fresh strawberries. RESULTS The addition of MMT improved the water vapor barrier property. Morphological and thermal analysis indicated a good interaction between the milk protein and the nanoclay, which was intercalated within the milk protein base (MPB) matrix, offering a more tortuous path to diffusing migrants. The MMT-MPB coating helped to significantly (P ≤ 0.05) reduce the weight loss, as well as oxygen uptake and the release of carbon dioxide, and improved the fruit firmness and reduced mould and yeast load compared to the uncoated fruits. The addition of MMT gave statistical difference (P ≤ 0.05) in terms of weight loss, subjective global appearance and purchase intention of coated fresh strawberries. CONCLUSION The addition of nanofillers, such as MMT, into protein-based coating could improve its water vapour barrier and could affect, positively, some parameters of the shelf life of coated strawberries. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | - Gonzalo E Salinas
- Department of Food Science and Technology, University of Santiago, Chile. Ecuador 3769, Estación Central, Santiago, Chile
| | - Julio E Bruna
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Food Packaging Laboratory (Laben-Chile), Department of Science and Food Technology, University of Santiago, Chile. Ecuador 3769, Estación Central, Santiago, Chile
| | - Keshavan Niranjan
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK
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18
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Báez GD, Piccirilli GN, Ballerini GA, Frattini A, Busti PA, Verdini RA, Delorenzi NJ. Physicochemical Characterization of a Heat Treated Calcium Alginate Dry Film Prepared with Chicken Stock. J Food Sci 2017; 82:945-951. [DOI: 10.1111/1750-3841.13658] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2016] [Revised: 01/17/2017] [Accepted: 01/19/2017] [Indexed: 11/27/2022]
Affiliation(s)
- Germán D. Báez
- Área Tecnología de los Alimentos, Dept. de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas; Univ. Nacional de Rosario; Suipacha 531 2000 Rosario Argentina
- Facultad de Ciencias Bioquímicas y Farmacéuticas; Univ. Nacional de Rosario; CONICET, Suipacha 531 2000 Rosario Argentina
| | - Gisela N. Piccirilli
- Área Bromatología y Nutrición, Dept. de Ciencias de los Alimentos y del Medio Ambiente, Facultad de Ciencias Bioquímicas y Farmacéuticas; Univ. Nacional de Rosario; Suipacha 531 2000 Rosario Argentina
- Inst. de Química Rosario (UNR-CONICET); Suipacha 570 2000 Rosario Argentina
| | - Griselda A. Ballerini
- Centro de Investigaciones y Desarrollo en Tecnología de los Alimentos; Univ. Tecnológica Nacional, Facultad Regional Rosario; Estanislao Zeballos 1341 2000 Rosario Argentina
| | - Agustín Frattini
- Área Física, Dept. de Química-Física, Facultad de Ciencias Bioquímicas y Farmacéuticas; Univ. Nacional de Rosario; Suipacha 531 2000 Rosario Argentina
| | - Pablo A. Busti
- Área Tecnología de los Alimentos, Dept. de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas; Univ. Nacional de Rosario; Suipacha 531 2000 Rosario Argentina
| | - Roxana A. Verdini
- Inst. de Química Rosario (UNR-CONICET); Suipacha 570 2000 Rosario Argentina
| | - Néstor J. Delorenzi
- Área Tecnología de los Alimentos, Dept. de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas; Univ. Nacional de Rosario; Suipacha 531 2000 Rosario Argentina
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19
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Galante M, Pavón Y, Lazzaroni S, Soazo M, Costa S, Boeris V, Risso P, Rozycki S. Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12361] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Micaela Galante
- Facultad de Ciencias Bioquímicas y Farmacéuticas-CONICET; Universidad Nacional de Rosario (UNR); Suipacha 531 Rosario 2000 Argentina
| | - Yanina Pavón
- Instituto de Tecnología de Alimentos; Facultad de Ingeniería Química; Universidad Nacional del Litoral (UNL); Santiago del Estero 2829 Santa Fe 3000 Argentina
| | - Sandra Lazzaroni
- Instituto de Tecnología de Alimentos; Facultad de Ingeniería Química; Universidad Nacional del Litoral (UNL); Santiago del Estero 2829 Santa Fe 3000 Argentina
| | - Marina Soazo
- Facultad de Ciencias Bioquímicas y Farmacéuticas-CONICET; Universidad Nacional de Rosario (UNR); Suipacha 531 Rosario 2000 Argentina
- Instituto de Química Rosario-CONICET; Suipacha 531 Rosario 2000 Argentina
| | - Silvia Costa
- Instituto de Tecnología de Alimentos; Facultad de Ingeniería Química; Universidad Nacional del Litoral (UNL); Santiago del Estero 2829 Santa Fe 3000 Argentina
| | - Valeria Boeris
- Facultad de Ciencias Bioquímicas y Farmacéuticas-CONICET; Universidad Nacional de Rosario (UNR); Suipacha 531 Rosario 2000 Argentina
- Facultad de Química e Ingenieria; Pontificia Universidad Católica Argentina; Pellegrini 3314 Rosario 2000 Argentina
| | - Patricia Risso
- Facultad de Ciencias Bioquímicas y Farmacéuticas-CONICET; Universidad Nacional de Rosario (UNR); Suipacha 531 Rosario 2000 Argentina
- Instituto de Física Rosario-CONICET; 27 de Febrero 210bis Rosario 2000 Argentina
- Facultad de Ciencias Veterinarias; UNR; Ovidio Lagos y Ruta 33 Casilda 2170 Argentina
| | - Sergio Rozycki
- Instituto de Tecnología de Alimentos; Facultad de Ingeniería Química; Universidad Nacional del Litoral (UNL); Santiago del Estero 2829 Santa Fe 3000 Argentina
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20
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Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.027] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Pérez L, Piccirilli G, Delorenzi N, Verdini R. Effect of different combinations of glycerol and/or trehalose on physical and structural properties of whey protein concentrate-based edible films. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.037] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Milk protein suspensions enriched with three essential minerals: Physicochemical characterization and aggregation induced by a novel enzymatic pool. Colloids Surf B Biointerfaces 2016; 140:452-459. [PMID: 26803666 DOI: 10.1016/j.colsurfb.2015.12.052] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2015] [Revised: 12/16/2015] [Accepted: 12/27/2015] [Indexed: 11/22/2022]
Abstract
Structural changes of casein micelles and their aggregation induced by a novel enzymatic pool isolated from Bacillus spp. in the presence of calcium, magnesium or zinc were investigated. The effect of cations on milk protein structure was studied using fluorescence and dynamic light scattering. In the presence of cations, milk protein structure rearrangements and larger casein micelle size were observed. The interaction of milk proteins with zinc appears to be of a different nature than that with calcium or magnesium. Under the experimental conditions assayed, the affinity of each cation for some groups present in milk proteins seems to play an important role, besides electrostatic interaction. On the other hand, the lowest aggregation times were achieved at the highest calcium and zinc concentrations (15 mM and 0.25 mM, respectively). The study found that the faster the aggregation of casein micelles, the less compact the gel matrix obtained. Cation concentrations affected milk protein aggregation kinetics and the structure of the aggregates formed.
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