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
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/99659
Ver los metadatos del registro completo
id |
SEDICI_30ca406b66bf5b71460373bc136600a9 |
---|---|
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 |
_version_ |
1844616079771435008 |
score |
13.070432 |