Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries' respiration and transpiration rates. (October 2022)

• Record Type: Journal Article
• Authors: Miele, Nicoletta Antonella; Volpe, Stefania; Torrieri, Elena; Cavella, Silvana
• Is Part Of: Journal of food engineering. Volume 331(2022)
• Publication Date: 2022-10
• Subjects: Biopolymer coating -- Caseinate/guar gum -- Wax -- Emulsion -- Water vapor permeability; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2022.111123
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: 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%. Highlights: GG, BW and HLB affected physical properties of the sodium caseinate based coating. The optimized formulation contained 8% SC, 0, 2% GG, 2% BW and Tween 80 and Span 80 at HLB of 9.2. The optimized coating was able to reduce of 40% and 17%, respectively, the transpiration and respiration rate of strawberry.