Packaging of refrigerated stra wberry , fragaria ananassa using prepared edible wheat gluten films and coatings
2009
Abd El Magied, M.M. | Salama, N.A. | Nagy, k.s. | Ali, M.R.
Edible films and coatings from wheat gluten were prepared with different concentrations of glycerol (as plasticizer), and at pH (10). The effect of different wheat gluten films, and coatings on refrigerated strawberry quality, and shelf life was studied. Film with low amounts of glycerol (20%) had lower water vapor and other properties e.g. tensile strength was recorded the highest value, on the contrary, the water solubility as well as the elongation properties was in lower values at break. The best prepared film properties were for (25%) glycerol content. The quality of strawberry fruits packed in wheat gluten film was superior to corresponding fruits packed in perforated polypropylene films for all tested parameters i.e. visible decay, surface color development, weight loss, firmness loss, and sensory characteristics . Different layers were used to prepare different coatings based on wheat gluten, one layer of wheat gluten only. One layer of wheat gluten with beeswax and lipids (stearic, and palmitic acids). bilayer coating of wheat gluten. The bilayer coating had a significant effect on the retention of strawberry firmness, and showed reduction on their weight loss compared with the uncoated fruits. Results showed also that, the gluten coatings were more able to control the decay than those of gluten film (pouch film). Sensory tests after different storage periods at (5°C) up to 16 days compared with control was done. The coated strawberry maintained their visual quality during storage periods. As a result the taste of gluten coated strawberry was more acceptable at the end of storage compared with the control.
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