Volume 22, Issue 165 (2025)
FSCT 2025, 22(165): 276-288 |
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Mohammad Amini A. The influence of composite edible coating of Balangu gum and whey protein on strawberry storability. FSCT 2025; 22 (165) :276-288
URL: http://fsct.modares.ac.ir/article-7-80485-en.html
URL: http://fsct.modares.ac.ir/article-7-80485-en.html
Food Science and Engineering Department, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran , a.mohammadamini@uok.ac.ir
Abstract: (108 Views)
The shelf-life of strawberry, as a valuable fruit, is short and it’s highly perishable. Applying edible coatings is considered as a versatile approach to tackle this problem in order to preserve freshness, nutritional-sensory value of strawberry, and furthermore, to prevent losses. In the present study, the influence of Balangu gum and whey protein composite edible coatings with varying mixing ratios on physicochemical properties of strawberry has been investigated. The particle size of emulsions ranged between 3.2 and 4.8 μm and elevating the protein content increased the particle sizes. The surface of composite film with gum:protein ratio of 1:1 was smooth and dense and it had the least moisture content and water solubility, however, these parameters increased when the protein ratio was higher and film surface became irregular with cracks and water vapour permeability increased. Coating strawberries decreased the changes in weight loss, colour parameters, anthocyanin content, vitamin C, firmness, and soluble solids’ content remained unchanged comparing uncoated samples. Concluding, applying coating effectively preserved the quality parameters of strawberry during storage by providing a barrier against moisture transmission and respiration. The results of the present study revealed that coating strawberry with composite Balangu gum and whey protein with 1:1 ratio can significantly enhance the storability and prevent the quality loss.
Article Type: Original Research |
Subject:
Hydrocolloids, emulsion
Received: 2025/04/22 | Accepted: 2025/06/9 | Published: 2025/10/23
Received: 2025/04/22 | Accepted: 2025/06/9 | Published: 2025/10/23
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