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

2019-02-072019-02-072015-030950-5423http://hdl.handle.net/2133/13892Prefreezing 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.application/pdf605-611engopenAccessFreezingStrawberryEdible coatingsWhey proteinsPrefreezing application of whey protein-based edible coating to maintain quality attributes of strawberriesarticleSoazo, Marina del VallePérez, Leonardo MartínRubiolo, Amelia CatalinaVerdini, Roxana AndreaUniversidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.Universidad Nacional del Litoral.WileyInstitute of Food Science and TechnologyAtribución-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.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.