Characterization of soy-protein based SO<SUB>2</SUB>-releasing pads for browning prevention in fresh-cut apples

Autores
Ortiz, Cristian Matías; Mauri, Adriana Noemí; Vicente, Ariel Roberto
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The use of polymeric matrices releasing active principles is a promising strategy to circumvent dipping treatments and reduce additive usage. Herein, we developed soy protein-based films containing 0, 10, 25 or 50% sodium sulfite on protein isolate basis (SPI), and determined the influence of the antioxidant on the color, thickness, opacity, solubility, moisture, water permeability and mechanical properties of the resulting materials. Raising sulfite concentration reduced the tensile strength, without affecting the Young´s modulus of the films. The formulation containing 50% sodium sulfite on SPI basis was selected based on the lighter color, lowest moisture and higher permeability of the resulting films to evaluate the efficacy of the materials to prevent apple browning. The incorporation of SO2-releasers in packages containing fresh-cut apples delayed fruit yellowing (increase of b*values) by 40%. This shows that sodium sulfite soy protein based films may be useful to extend the postharvest life of fresh-cut apple.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Laboratorio de Investigación en Productos Agroindustriales
Materia
Ciencias Agrarias
Biopolymers
Soy protein
Postharvest
Sulfite
Browning
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/99659

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oai_identifier_str oai:sedici.unlp.edu.ar:10915/99659
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Characterization of soy-protein based SO<SUB>2</SUB>-releasing pads for browning prevention in fresh-cut applesCaracterización de almohadillas liberadoras de SO2 en base a proteínas de soja para la prevención de pardeamiento en manzanas frescas cortadasOrtiz, Cristian MatíasMauri, Adriana NoemíVicente, Ariel RobertoCiencias AgrariasBiopolymersSoy proteinPostharvestSulfiteBrowningThe use of polymeric matrices releasing active principles is a promising strategy to circumvent dipping treatments and reduce additive usage. Herein, we developed soy protein-based films containing 0, 10, 25 or 50% sodium sulfite on protein isolate basis (SPI), and determined the influence of the antioxidant on the color, thickness, opacity, solubility, moisture, water permeability and mechanical properties of the resulting materials. Raising sulfite concentration reduced the tensile strength, without affecting the Young´s modulus of the films. The formulation containing 50% sodium sulfite on SPI basis was selected based on the lighter color, lowest moisture and higher permeability of the resulting films to evaluate the efficacy of the materials to prevent apple browning. The incorporation of SO2-releasers in packages containing fresh-cut apples delayed fruit yellowing (increase of b*values) by 40%. This shows that sodium sulfite soy protein based films may be useful to extend the postharvest life of fresh-cut apple.Centro de Investigación y Desarrollo en Criotecnología de AlimentosLaboratorio de Investigación en Productos Agroindustriales2018-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf619-627http://sedici.unlp.edu.ar/handle/10915/99659enginfo:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/86379info:eu-repo/semantics/altIdentifier/issn/1947-6345info:eu-repo/semantics/altIdentifier/doi/10.1080/19476337.2018.1440008info:eu-repo/semantics/altIdentifier/hdl/11336/86379info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:20:30Zoai:sedici.unlp.edu.ar:10915/99659Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:20:31.299SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Characterization of soy-protein based SO<SUB>2</SUB>-releasing pads for browning prevention in fresh-cut apples
Caracterización de almohadillas liberadoras de SO2 en base a proteínas de soja para la prevención de pardeamiento en manzanas frescas cortadas
title Characterization of soy-protein based SO<SUB>2</SUB>-releasing pads for browning prevention in fresh-cut apples
spellingShingle Characterization of soy-protein based SO<SUB>2</SUB>-releasing pads for browning prevention in fresh-cut apples
Ortiz, Cristian Matías
Ciencias Agrarias
Biopolymers
Soy protein
Postharvest
Sulfite
Browning
title_short Characterization of soy-protein based SO<SUB>2</SUB>-releasing pads for browning prevention in fresh-cut apples
title_full Characterization of soy-protein based SO<SUB>2</SUB>-releasing pads for browning prevention in fresh-cut apples
title_fullStr Characterization of soy-protein based SO<SUB>2</SUB>-releasing pads for browning prevention in fresh-cut apples
title_full_unstemmed Characterization of soy-protein based SO<SUB>2</SUB>-releasing pads for browning prevention in fresh-cut apples
title_sort Characterization of soy-protein based SO<SUB>2</SUB>-releasing pads for browning prevention in fresh-cut apples
dc.creator.none.fl_str_mv Ortiz, Cristian Matías
Mauri, Adriana Noemí
Vicente, Ariel Roberto
author Ortiz, Cristian Matías
author_facet Ortiz, Cristian Matías
Mauri, Adriana Noemí
Vicente, Ariel Roberto
author_role author
author2 Mauri, Adriana Noemí
Vicente, Ariel Roberto
author2_role author
author
dc.subject.none.fl_str_mv Ciencias Agrarias
Biopolymers
Soy protein
Postharvest
Sulfite
Browning
topic Ciencias Agrarias
Biopolymers
Soy protein
Postharvest
Sulfite
Browning
dc.description.none.fl_txt_mv The use of polymeric matrices releasing active principles is a promising strategy to circumvent dipping treatments and reduce additive usage. Herein, we developed soy protein-based films containing 0, 10, 25 or 50% sodium sulfite on protein isolate basis (SPI), and determined the influence of the antioxidant on the color, thickness, opacity, solubility, moisture, water permeability and mechanical properties of the resulting materials. Raising sulfite concentration reduced the tensile strength, without affecting the Young´s modulus of the films. The formulation containing 50% sodium sulfite on SPI basis was selected based on the lighter color, lowest moisture and higher permeability of the resulting films to evaluate the efficacy of the materials to prevent apple browning. The incorporation of SO2-releasers in packages containing fresh-cut apples delayed fruit yellowing (increase of b*values) by 40%. This shows that sodium sulfite soy protein based films may be useful to extend the postharvest life of fresh-cut apple.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Laboratorio de Investigación en Productos Agroindustriales
description The use of polymeric matrices releasing active principles is a promising strategy to circumvent dipping treatments and reduce additive usage. Herein, we developed soy protein-based films containing 0, 10, 25 or 50% sodium sulfite on protein isolate basis (SPI), and determined the influence of the antioxidant on the color, thickness, opacity, solubility, moisture, water permeability and mechanical properties of the resulting materials. Raising sulfite concentration reduced the tensile strength, without affecting the Young´s modulus of the films. The formulation containing 50% sodium sulfite on SPI basis was selected based on the lighter color, lowest moisture and higher permeability of the resulting films to evaluate the efficacy of the materials to prevent apple browning. The incorporation of SO2-releasers in packages containing fresh-cut apples delayed fruit yellowing (increase of b*values) by 40%. This shows that sodium sulfite soy protein based films may be useful to extend the postharvest life of fresh-cut apple.
publishDate 2018
dc.date.none.fl_str_mv 2018-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/99659
url http://sedici.unlp.edu.ar/handle/10915/99659
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/86379
info:eu-repo/semantics/altIdentifier/issn/1947-6345
info:eu-repo/semantics/altIdentifier/doi/10.1080/19476337.2018.1440008
info:eu-repo/semantics/altIdentifier/hdl/11336/86379
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
619-627
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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