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

Autores
Soazo, Marina del Valle; Perez, Leonardo Martin; Rubiolo, Amelia Catalina; Verdini, Roxana Andrea
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Perez, Leonardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Materia
Edible Coatings
Freezing
Strawberries
Whey Proteins
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/6065
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/6065
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberriesSoazo, Marina del VallePerez, Leonardo MartinRubiolo, Amelia CatalinaVerdini, Roxana AndreaEdible CoatingsFreezingStrawberriesWhey Proteinshttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Prefreezing 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.Fil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Perez, Leonardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaWiley2015-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/6065Soazo, Marina del Valle; Perez, Leonardo Martin; Rubiolo, Amelia Catalina; Verdini, Roxana Andrea; Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries; Wiley; International Journal of Food Science and Technology; 50; 3; 3-2015; 605-60110950-5423enginfo:eu-repo/semantics/altIdentifier/purl/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12667/abstractinfo:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12667info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:06:44Zoai:ri.conicet.gov.ar:11336/6065instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:06:44.734CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries
title Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries
spellingShingle Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries
Soazo, Marina del Valle
Edible Coatings
Freezing
Strawberries
Whey Proteins
title_short Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries
title_full Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries
title_fullStr Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries
title_full_unstemmed Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries
title_sort Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries
dc.creator.none.fl_str_mv Soazo, Marina del Valle
Perez, Leonardo Martin
Rubiolo, Amelia Catalina
Verdini, Roxana Andrea
author Soazo, Marina del Valle
author_facet Soazo, Marina del Valle
Perez, Leonardo Martin
Rubiolo, Amelia Catalina
Verdini, Roxana Andrea
author_role author
author2 Perez, Leonardo Martin
Rubiolo, Amelia Catalina
Verdini, Roxana Andrea
author2_role author
author
author
dc.subject.none.fl_str_mv Edible Coatings
Freezing
Strawberries
Whey Proteins
topic Edible Coatings
Freezing
Strawberries
Whey Proteins
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Perez, Leonardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
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.
publishDate 2015
dc.date.none.fl_str_mv 2015-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/6065
Soazo, Marina del Valle; Perez, Leonardo Martin; Rubiolo, Amelia Catalina; Verdini, Roxana Andrea; Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries; Wiley; International Journal of Food Science and Technology; 50; 3; 3-2015; 605-6011
0950-5423
url http://hdl.handle.net/11336/6065
identifier_str_mv Soazo, Marina del Valle; Perez, Leonardo Martin; Rubiolo, Amelia Catalina; Verdini, Roxana Andrea; Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries; Wiley; International Journal of Food Science and Technology; 50; 3; 3-2015; 605-6011
0950-5423
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/purl/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12667/abstract
info:eu-repo/semantics/altIdentifier/doi/
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12667
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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