Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries

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dc.creator Soazo, Marina del Valle
dc.creator Pérez, Leonardo Martín
dc.creator Rubiolo, Amelia Catalina
dc.creator Verdini, Roxana Andrea
dc.date.accessioned 2019-02-07T15:29:09Z
dc.date.available 2019-02-07T15:29:09Z
dc.date.issued 2015-03
dc.identifier.issn 0950-5423 es
dc.identifier.uri http://hdl.handle.net/2133/13892
dc.description Prefreezing application of whey protein concentrate (WPC)‐based edible coating to maintain quality attributes of strawberries was studied. Beeswax (BW) was added to the solutions (0%, 20% and 40% with respect to the solids contained in the mixture WPC/glycerol). Coated and control fruits were frozen, stored at −20 °C and thawed. After thawing, weight loss, firmness, microstructure and colour parameters were measured. Coating with 20% BW reduced strawberries weight loss after thawing (55%). Strawberries firmness was maintained equally in all groups analysed although a slight improvement at the cell microstructure alterations caused by the freezing process was observed in coated fruits. Strawberries brightness was similar in all groups. Colour parameter a* showed a tendency to decrease with the increasing BW concentration, and only b* of coated fruits was lower than controls. The application of whey protein coating could be an attractive treatment to maintain quality attributes of strawberries undergoing the freezing process. es
dc.description.sponsorship Universidad Nacional del Litoral es
dc.description.sponsorship Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) es
dc.description.sponsorship Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) es
dc.format application/pdf
dc.format.extent 605-611 es
dc.language.iso eng es
dc.publisher Wiley es
dc.rights openAccess es
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es *
dc.subject Freezing es
dc.subject Strawberry es
dc.subject Edible coatings es
dc.subject Whey proteins es
dc.title Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries es
dc.type article
dc.type artículo
dc.type publishedVersion
dc.rights.holder Soazo, Marina del Valle es
dc.rights.holder Pérez, Leonardo Martín es
dc.rights.holder Rubiolo, Amelia Catalina es
dc.rights.holder Verdini, Roxana Andrea es
dc.rights.holder Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. es
dc.rights.holder Universidad Nacional del Litoral. es
dc.rights.holder Wiley es
dc.rights.holder Institute of Food Science and Technology es
dc.relation.publisherversion http://dx.doi.org/10.1111/ijfs.12667 es
dc.relation.publisherversion https://onlinelibrary.wiley.com/doi/full/10.1111/ijfs.12667 es
dc.rights.text Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0) Esta es una versión post-print del siguiente artículo: Prefreezing application of whey protein‐based edible coating to maintain quality attributes of strawberries. Marina Soazo Leonardo M. Pérez Amelia C. Rubiolo Roxana A. Verdini. International Journal of Food Science and Technology, 2015, 50 (3),pp. 605-611, el cual ha sido publicado en su forma final en https://doi.org/10.1111/ijfs.12667. Este artículo puede ser usado con propósitos no comercailes de acuerdo con los términos de la editorial: Wiley Terms and Conditions for Use of Self-Archived Versions. es
dc.rights.text https://creativecommons.org/licenses/by-nc-nd/4.0/deed.en This is the post-print version of the following article: Prefreezing application of whey protein‐based edible coating to maintain quality attributes of strawberries. Marina Soazo Leonardo M. Pérez Amelia C. Rubiolo Roxana A. Verdini. International Journal of Food Science and Technology, 2015, 50 (3),pp. 605-611, which has been published in final form at https://doi.org/10.1111/ijfs.12667. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. en
dc.citation.title International Journal of Food Science and Technology es
dc.citation.volume 50(3) es
dc.description.fil Fil: Soazo, Marina del Valle. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química (INTEC-CONICET). Grupo de Ingeniería de Alimentos y Biotecnología; Argentina. es
dc.description.fil Fil: Soazo, Marina del Valle. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Bromatología y Nutrición. Departamento de Ciencia de los Alimentos y del Medio Ambiente; Argentina. es
dc.description.fil Fil: Soazo, Marina del Valle. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina. es
dc.description.fil Fil: Pérez, Leonardo Martín. Universidad Nacional Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Analítica; Argentina. es
dc.description.fil Fil: Pérez, Leonardo Martín. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina. es
dc.description.fil Fil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química (INTEC-CONICET). Grupo de Ingeniería de Alimentos y Biotecnología; Argentina. es
dc.description.fil Fil: Verdini, Roxana Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Bromatología y Nutrición. Departamento de Ciencia de los Alimentos y del Medio Ambiente; Argentina. es
dc.description.fil Fil: Verdini, Roxana Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina. es
dc.type.collection articulo
dc.type.version publishedVersion es


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