Abstract
This study aimed to determine the effect of edible coatings based on whey protein isolate and essential oils (lemon and lemongrass) on the colour, hardness, polyphenols and flavonoids content, structure, and sensory attributes of fresh-cut pears during storage at 4 °C. The optical and barrier properties of the edible films were also determined. Analysed films showed good transparency (Lightness 86.6–95.0) and excellent oxygen and carbon dioxide permeability, which were reduced due to the presence of lemon and lemongrass essential oils. Pears were coated by immersion in a solution containing 8% of whey protein isolate and the addition of lemon oil at 1.0% or lemongrass essential oil at 0.5%. Coating caused a reduction in colour changes, loss in hardness, polyphenols and flavonoids. The study showed that the highest efficiency was demonstrated by the whey protein isolate coatings without the addition of essential oils by preserving the colour and firmness of fresh-cut pears. For these samples, the highest sensory acceptability was also achieved.
Highlights
The essential oils of lemon and lemongrass can be successfully used in the preparation of whey protein isolate edible coatings and films
The results of the barrier properties showed a significant influence of the essential oils used on the reduction of the permeability of water vapour, oxygen, and carbon dioxide
It was evident that the incorporation of essential oils improved the gas barrier property of whey protein isolate films as shown by their low values compared to the control
Summary
Fresh-cut fruits and vegetables are ready-to-eat products, which maintain the fresh and nutritional quality of the whole product. The use of edible films and coatings is an alternative to preserve the quality and freshness of minimally processed products and prolong their shelf life [2,3]. An edible coating is a thin layer of edible material, which is formed as a protective coating on foods and can be consumed together with those products. They are applied in liquid form onto the food surface, usually by immersing the product in a film-forming solution formed by the structural matrix. The edible film is a thin layer of edible materials that stand alone in nature in comparison to edible coatings which remain adhesive to the food surface [4,5]
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