Development of a whey protein concentrate/apple pomace extract edible coating for shelf life extension of fresh-cut apple

Hammad K., . and Elsayed N., . and Elkashef H, . Development of a whey protein concentrate/apple pomace extract edible coating for shelf life extension of fresh-cut apple. pp. 377-385. ISSN 22317546

The present work aimed to develop a novel edible coating using whey protein concentrate (WPC) and apple pomace extract (APE) to extend the shelf life of fresh-cut apple. Apple slices were coated with a mixture of WPC and APE at concentrations of 0.5 1 and 1.5 and were stored at 5C for 12 d. The total phenolic content and DPPH radical scavenging activity of APE were determined. The weight loss colour browning index microbiological analysis and sensory evaluation of coated and uncoated apple slices were estimated. A total phenolic content of ethanolic APE was 6.77 0.339 mg gallic acid equivalent/g dry apple pomace. Apple pomace extract contained a total of 15 phenolic compounds. Also a significant antioxidant activity was observed for APE using the DPPH method and the inhibitory concentration (IC‚‚) was 51.97 1.576 g gallic acid equivalent/mL extract compared with BHT (21.80 0.424 g/mL). Coating apple slices with WPC/APE decreased the weight loss as compared to the uncoated and apple slices coated with WPC only. The coated apple slices with WPC/1.5 APE had the highest lightness as compared to other coated and uncoated apple slices after 12 d of storage. In addition the coated apple slices with WPC/1.0 and 1.5 APE exhibited the lowest browning index as compared to the uncoated apple slices. Using WPC and APE as coating agents showed antimicrobial activity and it had little effect on the sensory evaluation of apple slices.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(02)%202021/19%20-...

Abstract

The present work aimed to develop a novel edible coating using whey protein concentrate (WPC) and apple pomace extract (APE) to extend the shelf life of fresh-cut apple. Apple slices were coated with a mixture of WPC and APE at concentrations of 0.5 1 and 1.5 and were stored at 5C for 12 d. The total phenolic content and DPPH radical scavenging activity of APE were determined. The weight loss colour browning index microbiological analysis and sensory evaluation of coated and uncoated apple slices were estimated. A total phenolic content of ethanolic APE was 6.77 0.339 mg gallic acid equivalent/g dry apple pomace. Apple pomace extract contained a total of 15 phenolic compounds. Also a significant antioxidant activity was observed for APE using the DPPH method and the inhibitory concentration (IC‚‚) was 51.97 1.576 g gallic acid equivalent/mL extract compared with BHT (21.80 0.424 g/mL). Coating apple slices with WPC/APE decreased the weight loss as compared to the uncoated and apple slices coated with WPC only. The coated apple slices with WPC/1.5 APE had the highest lightness as compared to other coated and uncoated apple slices after 12 d of storage. In addition the coated apple slices with WPC/1.0 and 1.5 APE exhibited the lowest browning index as compared to the uncoated apple slices. Using WPC and APE as coating agents showed antimicrobial activity and it had little effect on the sensory evaluation of apple slices.

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Item Type:	Article
AGROVOC Term:	Whey protein
AGROVOC Term:	Edible coatings
AGROVOC Term:	Apples
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Antimicrobial properties
AGROVOC Term:	Consumer response
AGROVOC Term:	Shelf life
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9879

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