Whey Protein Coatings for Fresh Fruits and Relative Humidity Effects Academic Article

abstract

• Whey protein isolate (WPI) films have proven to be excellent gas barriers in previous studies, making them potential coatings for fresh produce. WPI-coated apples and controls were stored at 20C under RH's ranging from 54 to 92%. Results showed performance of WPI coatings depended on the environment RH. The internal oxygen was lowered, and carbon dioxide increased with decreasing RH conditions. RH did not affect control fruits. At low RH (about 70 to 80% RH), anaerobic respiration was induced in coated fruits due to low oxygen levels (about 0.025 atm). Controlling thickness and film permeability will allow attainment of the appropriate oxygen and carbon dioxide levels for coated fruit.

authors

• Cisneros-Zevallos, Luis

published proceedings

• Journal of Food Science

author list (cited authors)

• CisnerosZevallos, L., & Krochta, J. M.

citation count

• 42

complete list of authors

• Cisneros‐Zevallos, L||Krochta, JM

publication date

• January 2003

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.2003.tb14136.x

start page

• 176

end page

• 181

volume

• 68

issue

• 1

URL

• http://dx.doi.org/10.1111/j.1365-2621.2003.tb14136.x