Development and Evaluation of a Film and Edible Coating Obtained from the Cajanus cajan Seed Applied to Fresh Strawberry Fruit Article uri icon

abstract

  • The aim of this work was to develop and evaluate the effect of an edible coating produced with protein isolate and gum from the Cajanus cajan seed to be applied to strawberries (Fragaria spp.). The films were formulated using 1 and 2%25 gum, and 5 and 10%25 protein isolate, as well as glycerol (2%25) as a plasticizer. The formulated films were evaluated in terms of water vapor permeability (WVP), opacity, color, scanning electron microscopy, and texture. Once the ideal formulation with sufficiently low WVP and opacity was selected, it was applied to the strawberries, which were evaluated in terms of mass loss, color, firmness, acidity, pH, soluble solids, anthocyanin content, vitamin C content, and acceptability degree by an untrained consumer panel. Results showed that film made from 5%25 of protein isolate and 1%25 of gum had the lowest WVP of all treatments. Applied to strawberries, the coating resulted in a reduction of the total soluble solid content, the consumption of citric acid, and the mass loss of coated with respect to uncoated strawberries after 10 days of storage at 5 °C, without causing sensorial changes. © 2018, Springer Science Business Media, LLC, part of Springer Nature.
  • The aim of this work was to develop and evaluate the effect of an edible coating produced with protein isolate and gum from the Cajanus cajan seed to be applied to strawberries (Fragaria spp.). The films were formulated using 1 and 2%25 gum, and 5 and 10%25 protein isolate, as well as glycerol (2%25) as a plasticizer. The formulated films were evaluated in terms of water vapor permeability (WVP), opacity, color, scanning electron microscopy, and texture. Once the ideal formulation with sufficiently low WVP and opacity was selected, it was applied to the strawberries, which were evaluated in terms of mass loss, color, firmness, acidity, pH, soluble solids, anthocyanin content, vitamin C content, and acceptability degree by an untrained consumer panel. Results showed that film made from 5%25 of protein isolate and 1%25 of gum had the lowest WVP of all treatments. Applied to strawberries, the coating resulted in a reduction of the total soluble solid content, the consumption of citric acid, and the mass loss of coated with respect to uncoated strawberries after 10 days of storage at 5 °C, without causing sensorial changes. © 2018, Springer Science%2bBusiness Media, LLC, part of Springer Nature.

publication date

  • 2018-01-01