Milk Protein Coatings Prevent Oxidative Browning of Apples and Potatoes

ABSTRACT Color analysis on apple and potato slices coated with calcium caseinate or whey protein solutions showed that the 2 coatings efficiently delayed browning by acting as oxygen barriers. The antioxidant properties of the films were realized using a model allowing the release of oxidative speci...

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Bibliographic Details
Published inJournal of food science Vol. 66; no. 4; pp. 512 - 516
Main Authors LE Tien, C., Vachon, C., Mateescu, M.-A., Lacroix, M.
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Publishing Ltd 01.05.2001
Wiley Subscription Services, Inc
Subjects
antioxidant
Antioxidants
Apples
caseinate
Color
color analysis
edible coating
Oxidation
oxidative browning
Potatoes
Proteins
whey proteins
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Summary:ABSTRACT Color analysis on apple and potato slices coated with calcium caseinate or whey protein solutions showed that the 2 coatings efficiently delayed browning by acting as oxygen barriers. The antioxidant properties of the films were realized using a model allowing the release of oxidative species by electrolysis of saline buffer. Whey proteins were a better antioxidant capacity than calcium caseinate. Furthermore, addition of carboxymethyl cellulose (CMC) to the formulations significantly improved their antioxidative power. Best scavenging of oxygen free radicals and reactive oxygen species was found for films based on whey proteins and CMC which inhibited by 75% the formation of colored compounds produced by the reaction of the oxidative species with N,N‐diethyl‐p‐phenylenediamine.
Bibliography:istex:8D65290A50C74E396B680B8CDD037E0A8E091C49
ark:/67375/WNG-CV3TCD4B-9
ArticleID:JFDS512
This work was funded by the FCAR‐Novalait and CQVB program. A NSERC graduate studentship granted to C. Le Tien and an Institut Armand‐Frappier postdoctoral fellowship granted to C. Vachon are gratefully acknowledged. The authors also thank Michèle Jobin for her collaboration.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2001.tb04594.x