Extension of postharvest shelf life of strawberries (Fragaria ananassa) using a coating of chitosan-whey protein isolate conjugate

2020 ◽  
Vol 329 ◽  
pp. 127213 ◽  
Author(s):  
Abhijeet Bhimrao Muley ◽  
Rekha S. Singhal
Keyword(s):  
Shelf Life ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Fragaria Ananassa

Impact of whey protein isolate/sodium montmorillonite/sodium metabisulfite coating on the shelf life of fresh eggs during storage

LWT ◽  
2020 ◽  
pp. 110611
Author(s):  
Rodrigo de Araújo Soares ◽  
Soraia Vilela Borges ◽  
Marali Vilela Dias ◽  
Roberta Hilsdorf Piccoli ◽  
Edison José Fassani ◽  
...  
Keyword(s):  
Shelf Life ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Sodium Metabisulfite ◽  
Sodium Montmorillonite

scholarly journals Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese

2012 ◽  
Vol 95 (11) ◽  
pp. 6282-6292 ◽  
Author(s):  
Ó.L. Ramos ◽  
J.O. Pereira ◽  
S.I. Silva ◽  
J.C. Fernandes ◽  
M.I. Franco ◽  
...  
Keyword(s):  
Shelf Life ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Edible Coatings

scholarly journals Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 401
Author(s):  
Maria-Ioana Socaciu ◽  
Melinda Fogarasi ◽  
Elemér Lajos Simon ◽  
Cristina Anamaria Semeniuc ◽  
Sonia Ancuţa Socaci ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Whey Protein ◽  
Brook Trout ◽  
Antimicrobial Properties ◽  
Thiobarbituric Acid ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Fish Samples ◽  
Quality And Shelf Life

The efficiency of some films prepared from heat-denatured whey protein isolate solutions on the quality and shelf-life of brook trout samples during storage at 4 °C was studied in this research (WPIf-a film based on whey protein isolate and WPIf+2.5%TEO-a film based on whey protein isolate incorporated with 2.5% tarragon essential oil). The control and covered fish samples were periodically assessed (at 3 days) over 15 days of storage for the physicochemical (pH; EC, electrical conductivity; TVB-N, total volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances; color), microbiological (TVC, total viable count; PTC, psychrotrophic count; LAB, lactic acid bacteria; H2S-producing bacteria), and sensory properties (color discoloration; odor; overall acceptability). The WPIf+2.5%TEO has proven enhanced quality preservation effects compared to WPIf by showing lower values for physicochemical parameters, lower microbial loads, and higher sensory scores in the fish sample. All these effects have led to an extension of the sample’s shelf-life. In conclusion, the tarragon essential oil has conferred antioxidant and antimicrobial properties to the film. Thus, the WPIf+2.5%TEO could be a promising material for the packaging of fresh brook trout during refrigerated storage.

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