Ascorbic acid-containing whey protein film coatings for control of oxidation.
A formulation for the whey protein isolate film or coating incorporating ascorbic acid (AA-WPI film or coating) was developed. Tensile and oxygen-barrier properties of the AA-WPI film were measured. Antioxidant effects of the AA-WPI coating on roasted peanuts were studied by comparing the values of peroxide (PO), thiobarbituric acid reactive substance (TBARS), and free-radical-scavenging activity, determined with noncoated peanuts and peanuts coated with WPI with and without ascorbic acid during storage at 21% relative humidity (RH) and 23, 35, and 50 degrees C. The incorporation of AA reduced elongation of WPI films. The oxygen-barrier property of the WPI film was significantly improved by incorporation of AA. The AA-WPI coating retarded lipid oxidation in peanuts significantly at 23, 35, and 50 degrees C. The AA-WPI coated peanuts were more red than noncoated peanuts at all storage temperatures.
Min
Seacheol
S
Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, California 95616, USA. scmin@ucdavis.edu
Krochta
John M
JM
D010367:Arachis / Q000737:chemistry; D001205:Ascorbic Acid / Q000032:analysis* / Q000494:pharmacology; D018857:Food Packaging / Q000295:instrumentation* / Q000379:methods; D015227:Lipid Peroxidation / Q000187:drug effects; D008894:Milk Proteins / Q000737:chemistry*; D010084:Oxidation-Reduction; D010545:Peroxides / Q000032:analysis; D013718:Tensile Strength; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D000067816:Whey Proteins
D008894:Milk Proteins; D010545:Peroxides; D017392:Thiobarbituric Acid Reactive Substances; D000067816:Whey Proteins; D001205:Ascorbic Acid