Food and Feed Research,
Journal Year:
2024,
Volume and Issue:
00, P. 57 - 57
Published: Jan. 1, 2024
With
the
aim
of
producing
a
functional
edible
coating
to
delay
rancidity
in
fat-rich
foods,
phenolics
were
extracted
from
apple
pomace
and
incorporated
into
10%-aqueous
solutions
pea
protein
at
mass
percentages
ranging
0%
5%.
Hazelnuts
coated
with
these
solutions,
dried
under
laminar
air
flow,
vacuum-packed
polypropylene
bags
stored
room
temperature
for
14
days.
The
5%-extract
coatings
increased
antioxidant
activity
hazelnuts
by
30
times,
while
maintaining
texture
akin
uncoated
product.
fatty
acid
profile
all
samples
remained
unchanged
during
storage.
Uncoated
those
1%-formulation
showed
detectable
levels
hexanal
(0.65
mg/kg
0.31
mg/kg,
respectively),
marker
lipid
oxidation.
In
contrast,
was
not
detected
2%
5%-formulations,
indicating
protective
effect
against
Foods,
Journal Year:
2024,
Volume and Issue:
13(22), P. 3613 - 3613
Published: Nov. 13, 2024
The
accelerated
ripening
and
senescence
of
fruits
vegetables
is
characterized
by
various
biochemical
changes
that
hinder
the
maintenance
their
postharvest
quality.
In
this
context,
developing
edible
films
coatings
formulated
with
natural
biodegradable
materials
emerges
as
a
sustainable
strategy
for
preserving
quality
parameters
these
products
in
replacement
conventional
petroleum-based
packaging.
Recently,
plant-based
polymers,
including
mucilage
from
different
cactus
species
and/or
bioactive
compounds,
have
been
investigated
to
develop
coatings.
As
available
literature
indicates,
Food and Feed Research,
Journal Year:
2024,
Volume and Issue:
00, P. 57 - 57
Published: Jan. 1, 2024
With
the
aim
of
producing
a
functional
edible
coating
to
delay
rancidity
in
fat-rich
foods,
phenolics
were
extracted
from
apple
pomace
and
incorporated
into
10%-aqueous
solutions
pea
protein
at
mass
percentages
ranging
0%
5%.
Hazelnuts
coated
with
these
solutions,
dried
under
laminar
air
flow,
vacuum-packed
polypropylene
bags
stored
room
temperature
for
14
days.
The
5%-extract
coatings
increased
antioxidant
activity
hazelnuts
by
30
times,
while
maintaining
texture
akin
uncoated
product.
fatty
acid
profile
all
samples
remained
unchanged
during
storage.
Uncoated
those
1%-formulation
showed
detectable
levels
hexanal
(0.65
mg/kg
0.31
mg/kg,
respectively),
marker
lipid
oxidation.
In
contrast,
was
not
detected
2%
5%-formulations,
indicating
protective
effect
against
