Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil.
Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil.
Food Res Int. 2018 May;107:306-313. doi: 10.1016/j.foodres.2018.02.050. Epub 2018 Feb 21.
The objective of this paper was to evaluate the effect of bioactive whey protein isolate/montmorillonite films containing citric acid on the inhibition of enzymatic browning and physicochemical properties in minimally processed apples. Whey protein isolate films incorporated with montmorillonite (3 g/100 g) and citric acid (5 and 10 g/100 g) were applied to the apples slices. All samples were packaged in polypropylene trays (14.6 cm × 11.4 cm × 6.5 cm) and stored at 5 ± 2 °C and 85 ± 3% RH for eight days. Every two days, the apples samples were evaluated for color, acidity, pH, soluble solids, water activity and polyphenol oxidase and peroxidase enzyme activity. The enzymatic browning of the apples slices was reduced for all films during storage. However, the films containing citric acid maintained the color characteristics, reducing the loss of quality associated the maintenance of acidity, soluble solids, water activity, reduction of polyphenol oxidase and peroxidase activity, thus prolonging the shelf life of the apples.
本研究旨在评估含有柠檬酸的生物活性乳清蛋白分离物/蒙脱石薄膜对减少酶促褐变和最小化处理苹果理化性质的影响。将乳清蛋白分离物与蒙脱石（3 g/100 g）和柠檬酸（5 和 10 g/100 g）混合制成的薄膜应用于苹果切片。所有样品均用聚丙烯托盘（14.6 cm×11.4 cm×6.5 cm）包装，并在 5±2°C 和 85±3%RH 下储存 8 天。每两天评估一次苹果样品的颜色、酸度、pH 值、可溶性固形物、水分活度和多酚氧化酶及过氧化物酶活性。在储存过程中，所有薄膜都能减少苹果切片的酶促褐变。然而，含有柠檬酸的薄膜能够保持颜色特征，减少与酸度、可溶性固形物、水分活度、多酚氧化酶和过氧化物酶活性降低相关的质量损失，从而延长苹果的货架期。
