Production and application of freeze dried biocomposite coating powders from sunflower oil and soy protein or whey protein isolates

• Published in: Food chemistry Vol. 339; p. 127976
• Main Authors: Erdem, Burcu Gökkaya, Kaya, Sevim
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.03.2021
• Subjects: Biocomposite coating powder; Cake; Desiccation; Freeze Drying; Powders; Preservative-free; Solubility; Soybean Proteins - chemistry; Sunflower oil; Sunflower Oil - chemistry; Wettability; Whey Proteins - chemistry; Biocomposite coating powder; Freeze drying; Sunflower oil; Preservative-free; Cake
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.127976

•Novel biocomposite coating powders without preservatives were produced by freeze drying.•The powders were developed based on sunflower oil and soy or whey protein isolates.•Oil addition increased thermal stability of the powders but did not change their morphology.•Application of reconstituted powders to coat cake slices led to keep desired textural properties.•Biocomposite powder has good potential for coating of bakery products in terms of being easy to use. Innovative biocomposite coating powders based on soy protein isolate or whey protein isolate, both containing sunflower oil (SO) were fabricated by freeze drying technique. The influences of concentration of SO and using different protein isolate types on the physicochemical, thermal and morphological properties of the powders were investigated. The Fourier transform infrared spectroscopy and thermal analysis revealed that SO interacted with protein isolates through hydrogen bonding resulted a strong network structure of the powders. It was found that amorphous structure and morphology of the powders was not significantly influenced by oil addition. Moisture content and water activity values of SPI powders were found higher than those of WPI. All powders were wettable, and solubility values were in the range of 91–99%. Preservative-free powders were reconstituted and applied to coat sliced cakes, a bakery product. Coating application showed effective protection on textural structure of cake by high moisture preservation ability.