Effect of Edible Coatings Containing Soy Protein Isolate (SPI) on the Browning and Moisture Content of Cut Fruit and Vegetables

Abstract

Effectiveness of edible coatings contg. soy protein isolate (SPI), in reducing oxidative browning and moisture loss during storage (4°C) of cut apples, potatoes, carrots, and onions was investigated. The SPI coatings were shown to have antioxidative activity. Furthermore, addn. of CM-cellulose (CMC) to the formulations significantly improved its antioxidative activity. Oxidative discoloration, as detd. by Commission Internationale De I'Eclairage (CIE) lightness (L*), redness (a*), and yellowness (b*) color scale, was significantly reduced (p<0.05) by SPI coating treatments over a storage time of 120 min. Loss of lightness was reduced by SPI coatings with and without CMC. These resp. showed 4.03 and 3.71% change of L* value compared to 8.56% for control. Browning of the control in cut potatoes was significantly increased by 106.6% in contrast to 34.3 and 35.2% for SPI coatings with and without CMC, resp. The b* values also reflected effectiveness of SPI. Moisture barrier effect was significantly better for the treatments, compared to the control. SPI coatings reduced moisture loss in apples and potatoes, resp., by 21.3 and 29.6% over the control. Cut onions did not show any treatment effect both in terms of browning and moisture loss. SPI coatings prove to be good moisture barrier and antioxidative property. [on SciFinder(R)]