Journal of Food, Agriculture and Environment




Vol 11, Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Edible coating based on soy protein to improve shelf life and overall quality of minimally processed jujubes


Author(s):

Xiaoying Zeng 1, Yanqing Duan 1, Wei Zhe 1, Juxing Jiang 1, Liang He 1, Shuying Wang 2, Mingfeng Wang 1*

Recieved Date: 2013-06-16, Accepted Date: 2013-10-28

Abstract:

Soy protein-based edible coatings were formulated using soy protein isolate (SPI) and lauric acid (La) with or without propyleneglycol alginate (PGA). The coatings were applied to the cut flesh jujubes (Southern Xinjiang). The coated jujube halves were stored for 8 days at 4°C, 80% RH. The degree of browning of jujube flesh, moisture loss of the cut jujubes of the coatings were evaluated by measuring the difference in colour of jujube flesh using a colorimeter, by determining the difference in weight and hardness, respectively. The coated jujube halves were also evaluated over 8 days of refrigerated storage and for degree of browning and acceptability using a trained visual panel; the hardness, weight loss rate and color of the sliced jujube can be improved by coating with the film of SPI/La, SPI/La/PGA and SPI/La/PGA. Besides that, the sample coated with SPI/La/PGA-Co (Co-dried SPI/PGA blending preparation) has even better properties during storage, compared with the sample coated with SPI/La and SPI/La/PGA. The overall acceptance evaluation results for the sample coated with SPI/La/PGA-Co are better than the sample coated with SPI/La and SPI/La/PGA, the unacceptable term of which are 2 days longer, and at least 4 days longer than uncoated sample. Compare the evaluation results of browning level and overall appearance acceptance with L-value and a-value during 8 days storage. L-value and a-value of uncoated sample can directly reflect the browning level of the sample, and indicate the acceptance level of end consumer. There is a bad linear between browning level judgment results and the testing result of colorimeter, so the test results of colorimeter cannot be used as a basis to judge the browning level of the sample. When evaluating the overall appearance acceptance of the sliced jujube, the testing results of colorimeter, the changes in hardness and the weight loss results should be systematically considered, in order to provide effective parameters for the evaluation of products’ shelf life.

Keywords:

Edible coatings, minimally processed jujubes, browning, weight loss, visual overall acceptance


Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 263-269


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