Caracterization of soy-protein based SO2-releasing pads for browning prevention in fresh-cut apples

ORTIZ CM, MAURI AN, VICENTE AR

CYTA-JOURNAL OF FOOD

TAYLOR & FRANCIS LTD

Lugar: Londres; Año: 2018

1947-6345

Browning is one of the main factors limiting the postharvest life of fresh-cut fruit. The development of polymeric matrices able to release active principles of interest has been suggested as a promising strategy to avoid direct dipping applications, conduct post packing treatments and minimize the dosage of some additives. In this work, we determined the influence of sodium sulfite (0, 10, 20, 30 and 50% protein isolate basis) on color, thickness, opacity, solubility, moisture content, water vapor permeability and mechanical properties (tensile strength, Young?s modulus and elongation at break) of soy protein films. We also tested the efficacy of the sodium sulfite-containing protein films as SO2-releasers to prevent browning in cut apple. Increasing sulfite concentration resulted in thicker and whiter films. The incorporation of sodium sulfite did not affect film´s moisture content, but increased both water vapor permeability and solubility. Sulfite decreased film?s tensile strength without affecting the Young´s modulus. The incorporation of the soy protein films as SO2-releasers in packed apple slices significantly prevented browning. Though future studies will establish the kinetics of SO2 liberation and the residues on the fruit, results show that by avoiding dipping treatments soy protein-releasing pads may be a potential strategy to allow sulfite treatments at levels below those causing undesired effects.