Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorAzevedo, Viviane Machado-
Autor(es): dc.creatorDias, Marali Vilela-
Autor(es): dc.creatorElias, Heloisa Helena de Siqueira-
Autor(es): dc.creatorFukushima, Katia Lumi-
Autor(es): dc.creatorSilva, Eric Keven-
Autor(es): dc.creatorCarneiro, João de Deus Souza-
Autor(es): dc.creatorSoares, Nilda de Fátima Ferreira-
Autor(es): dc.creatorBorges, Soraia Vilela-
Data de aceite: dc.date.accessioned2026-02-09T11:26:53Z-
Data de disponibilização: dc.date.available2026-02-09T11:26:53Z-
Data de envio: dc.date.issued2019-04-23-
Data de envio: dc.date.issued2019-04-23-
Data de envio: dc.date.issued2018-05-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/33728-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0963996918301431?via%3Dihub#!-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1140990-
Descrição: dc.descriptionThe objective of this paper was to evaluate the effect of bioactive whey protein isolate/montmorillonite films containing citric acid on the inhibition of enzymatic browning and physicochemical properties in minimally processed apples. Whey protein isolate films incorporated with montmorillonite (3 g/100 g) and citric acid (5 and 10 g/100 g) were applied to the apples slices. All samples were packaged in polypropylene trays (14.6 cm × 11.4 cm × 6.5 cm) and stored at 5 ± 2 °C and 85 ± 3% RH for eight days. Every two days, the apples samples were evaluated for color, acidity, pH, soluble solids, water activity and polyphenol oxidase and peroxidase enzyme activity. The enzymatic browning of the apples slices was reduced for all films during storage. However, the films containing citric acid maintained the color characteristics, reducing the loss of quality associated the maintenance of acidity, soluble solids, water activity, reduction of polyphenol oxidase and peroxidase activity, thus prolonging the shelf life of the apples.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Research International-
Palavras-chave: dc.subjectActive packaging-
Palavras-chave: dc.subjectEnzymatic browning-
Palavras-chave: dc.subjectCitric acid-
Palavras-chave: dc.subjectMontmorillonite sodium clay-
Palavras-chave: dc.subjectEmbalagem ativa-
Palavras-chave: dc.subjectBrowning enzimático-
Palavras-chave: dc.subjectÁcido cítrico-
Título: dc.titleEffect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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