Abstract
Edible coating plays an important role in preventing fruit rot and prolonging the shelf life of fruit. However, a large amount of water will accumulate on the surface of the fruit through respiratory metabolism during storage, leading to the dissolution of the coating. Therefore, it is important to develop water-resistant coatings to extend the shelf life of bananas. In this work, gluconolactone (GDL) was used to slowly generate gluconic acid, which protonated the amino groups of the whey protein isolate (WPI) and enhanced the electrostatic interaction between WPI and sodium alginate (SA) to form a cross-linked composite coating. The introduction of WPI increased the water contact angle value of the films from 47.1° to 102.1°. The composite coating exhibited excellent mechanical properties, water resistance, UV shielding self-healing, and gas-selective transmission. The experiment of banana preservation proved that the composite coating could effectively slow down the water loss of bananas, retard the ripening and browning, and extend the shelf life of bananas for 6 days at 25 °C and 50% RH. Therefore, this multifunctional coating has important reference value for the design of self-healing coating, and shows good potential in the preservation of perishable fruits.
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Claims 5
Claim · model-written summary
Adding whey protein isolate increased film water contact angle from 47.1° to 102.1°.
- Treatment
- introduction of WPIe0
- Outcome
- water contact angle value of the filmse0
- Direction
- increasede0
- Value
- 47.1° to 102.1°e0
Not reportedTaxon
Verbatim
e0“The introduction of WPI increased the water contact angle value of the films from 47.1° to 102.1°”
Claim · model-written summary
The composite coating showed mechanical properties, water resistance, UV shielding, self-healing and gas-selective transmission.
- Outcome
- mechanical properties, water resistance, UV shielding self-healing, and gas-selective transmissione0
Not reportedTaxon
Verbatim
e0“The composite coating exhibited excellent mechanical properties, water resistance, UV shielding self-healing, and gas-selective transmission”
Claim · model-written summary
The composite coating slowed banana water loss.
Not reportedComparator
Verbatim
e0“the composite coating could effectively slow down the water loss of bananas”
Claim · model-written summary
The composite coating retarded banana ripening and browning.
Not reportedComparator
Verbatim
e0“the composite coating could effectively slow down the water loss of bananas, retard the ripening and browning”
Claim · model-written summary
The coating extended banana shelf life by 6 days at 25 °C and 50% RH.
- Taxon
- bananase0
- Treatment
- composite coatinge0
- Outcome
- shelf life of bananase0
- Direction
- extende0
- Value
- 6 dayse0
- Qualifier
- 25 °C and 50% RHe0
Not reportedComparator
Verbatim
e0“the composite coating could effectively slow down the water loss of bananas, retard the ripening and browning, and extend the shelf life of bananas for 6 days at 25 °C and 50% RH”
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