Multilayered Edible Coatings to Enhance Some Quality Attributes of Ready-to-Eat Cherimoya (<i>Annona cherimola</i>)

Multilayer coating can be applied on fresh fruit to protect and enhance its shelf life. This study evaluated the application of a multilayer protein and chitosan coating on fresh cherimoya. To determinate the effect of the multilayer coating on the shelf life on the fruit, total phenolic content, pH, °Brix, weight loss, and hardness values were tested. The ripening process is associated with an increase of soluble solids, and results showed that the presence of the multilayered coating maintains the total phenolic content, pH, and °Brix values over time while reducing the water loss. This effect is probably due to the presence of the coating that creates a barrier on the food surface that reduces the respiration rate and affects the ripening process, demonstrating the method’s feasibility to be used to enhance the shelf life of fresh-cut cherimoya

Edible Coating from Enzymatically Reticulated Whey Protein-Pectin to Improve Shelf Life of Roasted Peanuts

Edible coatings are a viable alternative method to enhance food shelf life that can be designed using different biopolymers. This study evaluated the effect of a whey protein–pectin coating reticulated by microbial transglutaminase (mTG) on improving roasted peanuts’ shelf life. Peroxide value, water content, peanut color, and the solution’s contact angle were studied. The latter was improved by the presence of the enzyme. The results showed that the presence of the coating on the peanut surface reduces the peroxide value and water content, probably as a consequence of an improved barrier effect due to the presence of mTG, which protects the kernel. Enzymatically reticulated whey protein–pectin coatings are a promising alternative to enhance the shelf life of roasted peanut kernels using natural ingredients

Application of transglutaminase crosslinked whey protein-pectin coating improves egg quality and minimizes the breakage and porosity of eggshells

It is well known that an effective way to improve the quality attributes of food is the use of coatings. Moreover, there is evidence of the use of dairy byproducts to design coatings to improve the shelf life of food products. This study was conducted to explore the effectiveness of a film forming solution containing whey protein&#8315;pectin complex enzymatically reticulated by transglutaminase (TGase) applied as a coating on eggshells to preserve the internal quality of eggs stored under environmental conditions (25 &#177; 1 &#176;C and 35% HR) during 15 days storage. Eggs properties tested included yolk index, albumen and yolk pH, albumen CO2 content, water loss, shell strength, and microbial permeability through the shell. The results showed that the coating maintained a higher yolk index and albumen carbon dioxide content, reduced the weight loss and increased both albumen and yolk pH values with respect to the uncoated eggs. All coated eggshells showed greater strength than those of uncoated eggs. Moreover, by using Blue Lake dye penetration method we demonstrated that the coating reduced the Blue Lake dye penetration confirming the effectiveness of the coating on the reduction of post-wash bacterial penetration. These results suggest that the studied coating can be useful to preserve internal egg quality but also to reduce the breakage of eggshell and egg microbial contamination. Based on this result we can conclude that the coating made with whey protein&#8315;pectin crosslinked by TGase could be an effective strategy to increase the shelf life of eggs preserved in environmental conditions and to reduce economic losses due to the eggs breakage during their marketing