PEYNİR ALTI SUYU PROTEİN İZOLATI-VAKS BAZLI KOMPOZİT YENİLEBİLİR KAPLAMANIN MEYVE BARLARININ KALİTESİ ÜZERİNE ETKİSİ

Abstract

Bu çalışmada, depolama süresince meyve barlarında gerçekleşen fizikokimyasal değişiklikleri önlemek için peynir altı suyu protein izolatı (PASP) ve vaks (balmumu veya karnauba mumu) bazlı yenilebilir kaplamalar test edilmiştir. Örneklerin kuru madde içeriği (96.16-98.43 g/100 g), renk, sertlik (54.17-258.16 N), toplam fenolik madde içeriği (3097.7-9752.9 mg GAE/kg dm), askorbik asit içeriği (133.4-203.9 mg/kg dm), antioksidan aktivite (DPPH: 3681.1-4538.6 mg/kg dm, FRAP: 2531.5-3057.4 mg/kg dm) ve peroksit değeri (1.85-2.06 meq peroksit / kg yağ) belirlenmiştir. Yenilebilir kompozit kaplama, PASP kaplı numunelere kıyasla daha yüksek kuru madde içeriği ve sertlik sağlamıştır. PASP karnauba mumu ile kaplanmış numunelerin toplam fenolik içeriği en düşük iken, bu örnekler en yüksek askorbik asit içeriği ve antioksidan aktiviteye sahip olmuştur. Depolama süresi boyunca kuru madde içeriği ve peroksit değeri dışında analiz edilen tüm parametrelerde kademeli bir düşüş gözlenmiştir. Genel olarak, meyve barları için PASP ve karnauba mumu bazlı kompozit yenilebilir kaplama önerilmektedir.

Keywords

• kompozit yenilebilir kaplama
• balmumu
• karnauba mumu
• meyve barı
• antioksidan aktivite

INFLUENCE OF WHEY PROTEIN ISOLATE-WAX COMPOSITE EDIBLE COATING ON THE QUALITY OF FRUIT BARS

Abstract

Composite edible coating of fruit bars using whey protein isolate (WPI) and waxes (beeswax or carnauba wax) was tested in the present study to prevent physicochemical changes during storage in the present study. Dry matter content (96.16-98.43 g/100 g), colour, hardness (54.17-258.16 N), total phenolic content (3097.7-9752.9 mg GAE/kg dm), ascorbic acid content (133.4-203.9 mg/kg dm), antioxidant activity (DPPH: 3681.1-4538.6 mg/kg dm, FRAP: 2531.5-3057.4 mg/kg dm) and peroxide value (1.85-2.06 meq peroxide/kg oil) of samples were determined. Composite edible coating resulted in higher dry matter content and hardness compared to WPI-coated samples. While the total phenolic content of samples coated with WPI+carnauba wax was the lowest, it provided the highest ascorbic acid content and antioxidant activity. A gradual decrease in all analysed parameters except dry matter content and peroxide value was observed throughout the storage period. Overall, edible coating using WPI and carnauba wax composite was suggested for fruit bars.

Keywords

• composite edible coating
• beeswax
• carnauba wax
• fruit bar
• antioxidant activity

References

1. Benzie IFF, Strain JJ. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem., 239 (1): 70-76, https://doi.org/10.1006/abio.1996.0292
2. Bilbao-Sainz C, Chiou BS, Punotai K, Olson D, Williams T, Wood D, Rodov V, Poverenov E, McHugh T. (2018). Layer-by-layer alginate and fungal chitosan based edible coatings applied to fruit bars. J. Food Sci., 83 (7): 1880-1887, https://doi.org/10.1111/1750-3841.14186
3. Bonilla J, Poloni T, Sobral PJA. (2018). Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate. Int. J Food Sc.i Technol., 53 (3): 700-708, https://doi.org/10.1111/ijfs.13645
4. Bourtoom T. (2008). Edible films and coatings: characteristics and properties. Int. Food Res. J., 15 (3): 237-248,
5. Bravin B, Peressini D, Sensidoni A. (2006). Development and application of polysaccharide–lipid edible coating to extend shelf-life of dry bakery products. J. Food Eng., 76 (3): 280-290, https://doi.org/10.1016/j.jfoodeng.2005.05.021
6. Cerqueira MA, Sousa-Gallagher MJ, Macedo I, Rodriguez-Aguilera R, Souza BWS, Teixeira JA, Vicente AA. (2010). Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “Regional” cheese. J. Food Eng., 97 (1): 87-94, https://doi.org/10.1016/j.jfoodeng.2009.09.019
7. Eom H, Chang Y, Lee ES, Choi HD, Han J. (2018). Development of a starch/gum-based edible coating for rice cakes to retard retrogradation during storage. LWT, 97: 516-522, https://doi.org/10.1016/j.lwt.2018.07.044
8. Eyiz V, Tontul İ, Türker S. (2020). The effect of edible coatings on physical and chemical characteristics of fruit bars. J. Food Meas. Charact., 14 (3): 1775-1783, 10.1007/s11694-020-00425-0

9. Fernández-León MF, Fernández-León AM, Lozano M, Ayuso MC, Amodio ML, Colelli G, González-Gómez D. (2013). Retention of quality and functional values of broccoli ‘Parthenon’stored in modified atmosphere packaging. Food Cont., 31 (2): 302-313, https://doi.org/10.1016/j.foodcont.2012.10.012
10. Haq MA, Alam MJ, Hasnain A. (2013). Gum Cordia: A novel edible coating to increase the shelf life of Chilgoza (Pinus gerardiana). LWT, 50 (1): 306-311, https://doi.org/10.1016/j.lwt.2012.05.008
11. Islam MZ, Saha T, Monalisa K, Hoque MM. (2019). Effect of starch edible coating on drying characteristics and antioxidant properties of papaya. J. Food Meas. Charact., 13 (4): 2951-2960, https://doi.org/10.1007/s11694-019-00215-3
12. Javanmard M. (2008). Shelf life of whey protein-coated pistachio kernel (Pistacia vera L.). J. Food Process Eng, 31 (2): 247-259, https://doi.org/10.1111/j.1745-4530.2007.00150.x
13. Kazemian-Bazkiaee F, Ebrahimi A, Hosseini SM, Shojaee-Aliabadi S, Farhoodi M, Rahmatzadeh B, Sheikhi Z. (2020). Evaluating the protective effect of edible coatings on lipid oxidation, fatty acid composition, aflatoxins levels of roasted peanut kernels. J. Food Meas. Charact., 14 (2): 1025-1038, https://doi.org/10.1007/s11694-019-00352-9
14. Khoshnoudi-Nia S, Sedaghat N. (2019). Effect of active edible coating and temperature on quality properties of roasted pistachio nuts during storage. J. Food Process. Preserv., 43 (10): e14121, https://doi.org/10.1111/jfpp.14121
15. Kim IH, Lee H, Kim JE, Song KB, Lee YS, Chung DS, Min SC. (2013). Plum coatings of lemongrass oil-incorporating carnauba wax-based nanoemulsion. J. Food Sci., 78 (10): E1551-E1559, https://doi.org/10.1111/1750-3841.12244
16. Kumar AL, Madhumathi C, Sadarunnisa S, Latha P. (2017). Quality evaluation and storage study of papaya guava fruit bar. J Pharmacogn. Phytochem., 6 (4): 2082-2087,
17. Meighani H, Ghasemnezhad M, Bakhshi D. (2015). Effect of different coatings on post-harvest quality and bioactive compounds of pomegranate (Punica granatum L.) fruits. J. Food Sci. Technol., 52 (7): 4507-4514, https://doi.org/10.1007/s13197-014-1484-6
18. Mishra B, Khatkar BS, Garg MK, Wilson LA. (2010). Permeability of edible coatings. J. Food Sci. Technol., 47 (1): 109-113, https://doi.org/10.1007/s13197-010-0003-7
19. Misir J, Brishti FH, Hoque MM. (2014). Aloe vera gel as a novel edible coating for fresh fruits: A review. Am. J. Food Sci. Technol., 2 (3): 93-97, https://doi.org/10.12691/ajfst-2-3-3
20. Munir M, Nadeem M, Qureshi TM, Jabbar S, Atif FA, Zeng XX. (2016). Effect of protein addition on the physicochemical and sensory properties of fruit bars. J. Food Process. Preserv., 40 (3): 559-566, https://doi.org/10.1111/jfpp.12635
21. Nair MS, Saxena A, Kaur C. (2018). Effect of chitosan and alginate based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava (Psidium guajava L.). Food Chem., 240: 245-252, https://doi.org/10.1016/j.foodchem.2017.07.122
22. Olivas GI, Barbosa-Canovas GV. (2005). Edible coatings for fresh-cut fruits. Crit. Rev. Food Sci. Nutr., 45 (7-8): 657-670, https://doi.org/10.1080/10408690490911837
23. Oliveira VRL, Santos FKG, Leite RHL, Aroucha EMM, Silva KNO. (2018). Use of biopolymeric coating hydrophobized with beeswax in post-harvest conservation of guavas. Food Chem., 259: 55-64, https://doi.org/10.1016/j.foodchem.2018.03.101
24. Quintero Ruiz NA, Demarchi SM, Massolo JF, Rodoni LM, Giner SA. (2012). Evaluation of quality during storage of apple leather. LWT, 47 (2): 485-492, https://doi.org/10.1016/j.lwt.2012.02.012
25. Rojas-Grau MA, Soliva-Fortuny R, Martin-Belloso O. (2009). Edible coatings to incorporate active ingredients to fresh-cut fruits: a review. Trends Food Sci. Technol., 20 (10): 438-447, https://doi.org/10.1016/j.tifs.2009.05.002
26. Tavera-Quiroz MJ, Romano N, Mobili P, Pinotti A, Gomez-Zavaglia A, Bertola N. (2015). Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum. J. Funct. Food., 16: 164-173, https://doi.org/10.1016/j.jff.2015.04.024
27. Thakur N, Abhimanyu Thakur N, Kumar P. (2018). Effect of packaging and storage temperature on storage behaviour of appetizer (spiced squash) prepared from wild aonla (Phyllanthus emblica L.) fruits. Chem. Sci. Rev. Lett., 7 (25): 310-316,
28. Tontul I. (2019). Technical advancement in retention of nutrients during the spray-drying process. In: Handbook on Spray Drying Applications for Food Industries M Selvamuthukumaran (Ed.), CRC Press, 206-247.
29. Tontul I, Topuz A. (2013). Mixture design approach in wall material selection and evaluation of ultrasonic emulsification in flaxseed oil microencapsulation. Dry. Technol., 31 (12): 1362-1373, https://doi.org/10.1080/07373937.2013.795964
30. Tontul I, Topuz A. (2019). Storage stability of bioactive compounds of pomegranate leather (pestil) produced by refractance window drying. J. Food Process Eng, 42 (2): e12973, https://doi.org/10.1111/jfpe.12973
31. Totad MG, Sharma RR, Sethi S, Verma MK. (2019). Effect of edible coatings on ‘Misty’ blueberry (Vaccinium corymbosum) fruits stored at low temperature. Acta Phsiol. Plant., 41 (12): 183, https://doi.org/10.1007/s11738-019-2973-z
32. Vargas M, Pastor C, Chiralt A, McClements DJ, Gonzalez-Martinez C. (2008). Recent advances in edible coatings for fresh and minimally processed fruits. Crit. Rev. Food Sci. Nutr., 48 (6): 496-511, https://doi.org/10.1080/10408390701537344
33. Velickova E, Winkelhausen E, Kuzmanova S, Alves VD, Moldao-Martins M. (2013). Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions. LWT, 52 (2): 80-92, https://doi.org/10.1016/j.lwt.2013.02.004