Characterization of soy-protein based SO<SUB>2</SUB>-releasing pads for browning prevention in fresh-cut apples

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 an...

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Autores principales: Ortiz, Cristian Matías, Mauri, Adriana Noemí, Vicente, Ariel Roberto
Formato: Articulo
Lenguaje:Inglés
Publicado: 2018
Materias:
Ciencias Agrarias
Biopolymers
Soy protein
Postharvest
Sulfite
Browning
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/99659
https://ri.conicet.gov.ar/11336/86379
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-99659
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Agrarias
Biopolymers
Soy protein
Postharvest
Sulfite
Browning
spellingShingle Ciencias Agrarias
Biopolymers
Soy protein
Postharvest
Sulfite
Browning
Ortiz, Cristian Matías
Mauri, Adriana Noemí
Vicente, Ariel Roberto
Characterization of soy-protein based SO<SUB>2</SUB>-releasing pads for browning prevention in fresh-cut apples
topic_facet Ciencias Agrarias
Biopolymers
Soy protein
Postharvest
Sulfite
Browning
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.
format Articulo
Articulo
author Ortiz, Cristian Matías
Mauri, Adriana Noemí
Vicente, Ariel Roberto
author_facet Ortiz, Cristian Matías
Mauri, Adriana Noemí
Vicente, Ariel Roberto
author_sort Ortiz, Cristian Matías
title Characterization of soy-protein based SO<SUB>2</SUB>-releasing pads for browning prevention in fresh-cut apples
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
publishDate 2018
url http://sedici.unlp.edu.ar/handle/10915/99659
https://ri.conicet.gov.ar/11336/86379
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