Miele, Nicoletta Antonella and Volpe, Stefania and Torrieri, Elena and Cavella, Silvana (2022) Improving physical properties of sodium caseinate based coating with the optimal formulation: effect on strawberries respiration and transpiration rates. [Pubblicazione in rivista scientifica]

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Item Type: Pubblicazione in rivista scientifica
Resource language: English
Title: Improving physical properties of sodium caseinate based coating with the optimal formulation: effect on strawberries respiration and transpiration rates.
Creators:
CreatorsEmail
Miele, Nicoletta Antonellanicolettaantonella.miele@unina.it
Volpe, Stefaniastefania.volpe2@unina.it
Torrieri, Elenaelena.torrieri@unina.it
Cavella, Silvanacavella@unina.it
Date: 1 May 2022
Institution: Università degli studi di Napoli Federico II
Department: Dipartimento di Agraria
Sezione di dipartimento: Scienze e Tecnologie Alimentari
Journal or Publication Title: Journal of Food Engineering
Date: 1 May 2022
Volume: 331
Keywords: Biopolymer coating, Caseinate/guar gum, Wax, Emulsion, Water vapor permeability
Settori scientifico-disciplinari del MIUR: Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari
Access rights: Open access
Date Deposited: 14 Oct 2022 07:13
Last Modified: 14 Oct 2022 07:13
URI: http://www.fedoa.unina.it/id/eprint/13444
DOI: https://doi.org/10.1016/j.jfoodeng.2022.111123

Collection description

The objective of the work was to improve the physical properties of caseinate (SC)-based coating by using a thickening agent, guar gum (GG), and a solid fat phase, beeswax (BW). To this aim, the effect of GG, BW, and surfactant concentration, varying the hydrophilic-lipophilic balance (HLB) values given by surfactant combination, on the physicochemical properties of the caseinate-based blends and film has been investigated. The best formulation has been applied to strawberries to quantify the impact of the coating on respiration and transpiration rates. The results showed that GG, BW, their interaction, and HLB affected the physical properties of the sodium caseinate-based coating. The formulations most physically stable and containing small and uniform solid BW particles were those with an HLB of 9.2. GG affected the viscosity of the blends, whereas the effect of beeswax concentration on viscosity was very low. A 50% of reduction of water vapor permeability was obtained by changing GG and BW concentration. The best formulation, containing 8% SC, 0.2% GG, 2% BW, and Tween 80 and Span 80 at HLB of 9.2, was able to reduce the respiration and transpiration rates of strawberries by 17% and 40%, respectively, at 4 °C and relative humidity higher than 86%.

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