Edible films are increasingly used to coat perishable foodstuff to protect their nutritional and organoleptic properties. Several byproducts of goods and processes, such as dairy whey (DW) proteins, may be sustainable feedstocks to produce edible films. Our studies demonstrated that DW protein-based edible coatings (1) reduce growth of microbial contaminants, extending the shelf life of fresh cheese packed under modified atmosphere; (2) decrease moisture loss in both doughnuts and french fries when applied before food frying with a consequent significant decrease of oil content in the coated fried foods; (3) hinder moisture absorption by biscuits during a long storage period, preventing the food matrix conversion from a glassy state to a rubbery state; and (4) avoid fresh-cut apple, potato, and carrot spoilage during storage without any change in fruit and vegetable hardness and chewiness.

Dairy whey protein-based edible films and coatings for food preservation

Prospero Di Pierro;Loredana Mariniello;Concetta Valeria L. Giosafatto;Marilena Esposito;Raffaele Porta
2018

Abstract

Edible films are increasingly used to coat perishable foodstuff to protect their nutritional and organoleptic properties. Several byproducts of goods and processes, such as dairy whey (DW) proteins, may be sustainable feedstocks to produce edible films. Our studies demonstrated that DW protein-based edible coatings (1) reduce growth of microbial contaminants, extending the shelf life of fresh cheese packed under modified atmosphere; (2) decrease moisture loss in both doughnuts and french fries when applied before food frying with a consequent significant decrease of oil content in the coated fried foods; (3) hinder moisture absorption by biscuits during a long storage period, preventing the food matrix conversion from a glassy state to a rubbery state; and (4) avoid fresh-cut apple, potato, and carrot spoilage during storage without any change in fruit and vegetable hardness and chewiness.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/705478
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