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Active Biopolymer Coating Based on Sodium Caseinate: Physical Characterization and Antioxidant Activity. COATINGS 2020. [DOI: 10.3390/coatings10080706] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
The objective of this work was to investigate the effect of sodium caseinate concentration on physical-chemical properties of coating solutions and films obtained by casting as a starting point for the development of an active coating for minimally processed fruits or vegetables. Sodium caseinate solutions at different concentrations (4%, 8%, 10%, 12%, 14%) were used as a coating system. The coating viscosity and desorption kinetic were characterized. Minimally processed fennels were coated by dipping and the liquid and dry coating thickness were estimated by assessing the amount of coating on fennel during draining as a function of solution properties (concentration and viscosity). Film obtained by casting were also characterized in terms of equilibrium moisture content, color, and water vapor permeability. The potential of using the sodium caseinate solution to obtain active coating was investigated by adding gallic acid or rosemary oil to sodium caseinate solution at 4%. The antioxidant capacity of the coating was evaluated by DPPH test. Results show that sodium caseinate solutions follow a Newtonian behavior in the range of concentration investigated and the viscosity increased as solids concentration increased, following a power law. The drying rate was in the range 0.0063–0.00107 mgH2O·mgsolids−1·min−1·m−2 as a function of sodium caseinate concentration. The average liquid and dry coating thickness on fennels were in the range 20–70 and 0.7–6.4 μm, respectively. The water vapor permeability slightly decreased as the solid concentration increased. Active coating showed good antioxidant properties.
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Jotarkar PS, Panjagari NR, Singh AK, Arora S. Effect of whey protein-iron based edible coating on the quality of Paneer and process optimisation. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12478] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Parameshwar S Jotarkar
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
| | - Narender R Panjagari
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
| | - Ashish K Singh
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
| | - Sumit Arora
- Dairy Chemistry Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
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Mohamed A, Shalaby SM. Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.). ACTA ACUST UNITED AC 2016. [DOI: 10.3923/ijds.2016.61.68] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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