Abstract
ABSTRACT The effectiveness of edible coatings containing sour whey powder (SWP), compared with soy protein isolate (SPI) and calcium caseinate (CC), in reducing oxidative browning and moisture loss during storage (4C) of cut apples, potatoes, carrots, and onions was investigated. Oxidative discoloration, as determined by the Commission Internationale de I'Eclairage L * a * b * color scale, was significantly reduced ( P < 0.05) by treatments over a storage time of 120 min. Loss of lightness was reduced by CC, SPI and SWP coatings. These respectively showed 2.7, 3.3 and 1.5% change of L * value in coated apples as compared with 7.4% in the control . Browning in cut potatoes was significantly reduced from a 145.1% increase in the a * value of the control to 45.9, 37.0 and 30.3% increase for CC, SPI and SWP treatments, respectively. The b * values also reflected the effectiveness of SWP. The moisture barrier effect, tested over a period of 5 days at 4C, was significantly better for the treatments than control. SWP was the best and significantly reduced moisture loss in potatoes and carrots by 40 and 59%, respectively, over control. Cut onions did not show any treatment effect both in terms of off‐color development and moisture loss. The reasons for the excellent moisture barrier and antioxidative property of SWP were discussed. PRACTICAL APPLICATIONS Oxidative degradation of fresh fruits and vegetables is a major problem faced by the industry today. Most of the fresh produce is grown in the southwestern part of the country, requiring days of transportation to retail outlets. As the educated consumer is highly health conscious, any effort in extending the shelf life will have to be nonchemical, and preferably natural. Because of small profit margins, the intervention must also be inexpensive. Millions of MT of sour whey, a by‐product of cottage whey manufacture, is wasted because of the lack of appropriate food applications. It is natural, nutritious and presently very inexpensive. Our research investigated the possibility of using this by‐product as a final wash to enhance the so‐called window of freshness of fresh produce and fruit.
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Claims 11
Claim · model-written summary
Edible coatings with sour whey powder, soy protein isolate or calcium caseinate significantly reduced oxidative browning of cut produce over 120 min storage.
Verbatim
e1“The effectiveness of edible coatings containing sour whey powder (SWP), compared with soy protein isolate (SPI) and calcium caseinate (CC), in reducing oxidative browning and moisture loss during storage (4C) of cut apples, potatoes, carrots, and onions was investigated”
e2“was significantly reduced ( P < 0.05) by treatments over a storage time of 120 min”
Claim · model-written summary
Calcium caseinate coating reduced the lightness loss of cut apples to 2.7 compared with 7.4 percent in the control.
- Taxon
- apples
Malus domesticae1 - Treatment
- CCe2
- Outcome
- Loss of lightnesse2
- Direction
- reducede2
- Value
- 2.7e3
- Comparator
- controle4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The effectiveness of edible coatings containing sour whey powder (SWP), compared with soy protein isolate (SPI) and calcium caseinate (CC), in reducing oxidative browning and moisture loss during storage (4C) of cut apples, potatoes, carrots, and onions was investigated”
e2“Loss of lightness was reduced by CC, SPI and SWP coatings”
e3“These respectively showed 2.7, 3.3 and 1.5%”
e4“as compared with 7.4% in the control”
Claim · model-written summary
Soy protein isolate coating reduced the lightness loss of cut apples to 3.3 compared with 7.4 percent in the control.
- Taxon
- applesMalus domesticae1
- Treatment
- SPIe2
- Outcome
- Loss of lightnesse2
- Direction
- reducede2
- Value
- 3.3e3
- Comparator
- controle4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The effectiveness of edible coatings containing sour whey powder (SWP), compared with soy protein isolate (SPI) and calcium caseinate (CC), in reducing oxidative browning and moisture loss during storage (4C) of cut apples, potatoes, carrots, and onions was investigated”
e2“Loss of lightness was reduced by CC, SPI and SWP coatings”
e3“These respectively showed 2.7, 3.3 and 1.5%”
e4“as compared with 7.4% in the control”
Claim · model-written summary
Sour whey powder coating reduced the lightness loss of cut apples to 1.5 compared with 7.4 percent in the control.
- Taxon
- applesMalus domesticae1
- Treatment
- SWPe2
- Outcome
- Loss of lightnesse2
- Direction
- reducede2
- Value
- 1.5e3
- Comparator
- controle4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The effectiveness of edible coatings containing sour whey powder (SWP), compared with soy protein isolate (SPI) and calcium caseinate (CC), in reducing oxidative browning and moisture loss during storage (4C) of cut apples, potatoes, carrots, and onions was investigated”
e2“Loss of lightness was reduced by CC, SPI and SWP coatings”
e3“These respectively showed 2.7, 3.3 and 1.5%”
e4“as compared with 7.4% in the control”
Claim · model-written summary
Calcium caseinate coating reduced browning of cut potatoes to 45.9 percent increase in a* value from 145.1 percent in the control.
Not reportedComparator
Verbatim
e6“Browning in cut potatoes was significantly reduced from a 145.1% increase”
e7“to 45.9, 37.0 and 30.3% increase for CC, SPI and SWP treatments, respectively”
Claim · model-written summary
Soy protein isolate coating reduced browning of cut potatoes to a 37.0 percent increase in a* value.
Not reportedComparator
Verbatim
e6“Browning in cut potatoes was significantly reduced from a 145.1% increase”
e7“to 45.9, 37.0 and 30.3% increase for CC, SPI and SWP treatments, respectively”
Claim · model-written summary
Sour whey powder coating reduced browning of cut potatoes to a 30.3 percent increase in a* value.
Not reportedComparator
Verbatim
e6“Browning in cut potatoes was significantly reduced from a 145.1% increase”
e7“to 45.9, 37.0 and 30.3% increase for CC, SPI and SWP treatments, respectively”
Claim · model-written summary
Sour whey powder coating was the best at reducing moisture loss of cut potatoes, by 40 percent over control.
- Taxon
- potatoes
Solanum tuberosume0 - Treatment
- SWPe0
- Outcome
- moisture losse0
- Direction
- reducede0
- Value
- 40e0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SWP was the best and significantly reduced moisture loss in potatoes and carrots by 40 and 59%, respectively, over control”
Claim · model-written summary
Sour whey powder coating reduced moisture loss of cut carrots by 59 percent over control.
- Taxon
- carrots
Daucus carotae0 - Treatment
- SWPe0
- Outcome
- moisture losse0
- Direction
- reducede0
- Value
- 59%e0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SWP was the best and significantly reduced moisture loss in potatoes and carrots by 40 and 59%, respectively, over control”
Claim · model-written summary
Edible coatings did not show any treatment effect on cut onions.
- Taxon
- onions
Allium cepae2 - Treatment
- edible coatingse1
- Outcome
- treatment effecte2
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The effectiveness of edible coatings containing sour whey powder (SWP), compared with soy protein isolate (SPI) and calcium caseinate (CC), in reducing oxidative browning and moisture loss during storage (4C) of cut apples, potatoes, carrots, and onions was investigated”
e2“Cut onions did not show any treatment effect”
Claim · model-written summary
Sour whey, soy protein and caseinate coatings gave a significantly better moisture barrier than control.
Verbatim
e1“The effectiveness of edible coatings containing sour whey powder (SWP), compared with soy protein isolate (SPI) and calcium caseinate (CC), in reducing oxidative browning and moisture loss during storage (4C) of cut apples, potatoes, carrots, and onions was investigated”
e2“The moisture barrier effect, tested over a period of 5 days at 4C, was significantly better for the treatments than control”
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