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ARS Home » Research » Publications at this Location » Publication #103413
Title: USE OF PROTIENS IN EDIBLE COATINGS FOR WHOLE AND MINIMALLY PROCESSED FRUITSAND VEGETABLES

Author
item Baldwin, Elizabeth - Liz
item Baker, Robert

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 10/9/1999
Publication Date: 2/6/2002
Citation: Baldwin, E.A., Baker, R.A. Use of proteins in edible coatings for whole and minimally processed fruits and vegetables. Gennadios, A. editor. CRC Press LLC, Boca Raton, FL. Protein-Based Films and Coatings. 2002. p. 501-515.

Interpretive Summary:

Technical Abstract: Edible coatings are used on fresh fruits and vegetables to reduce water loss, and add shine to improve appearance. Lately they have also been used to retard ripening of fruits and vegetables after harvest through the creation of a modified atmosphere. Proteins have been used as main film formers and as supplemental ingredients that alter film structure and therefore permeability, appearance and general performance. Protein materials used in food coatings include zein, soy protein, wheat gluten, whey protein, casein, gelatin and collagen. Casein-monoglyceride coatings have been applied to peeled carrots and zucchini as a water barrier. Peppers have been coated with whey protein isolate, sodium caseinate and a sodium caseinate-beeswax emulsion. Gum acacia and gelatin have been applied to cut potatoes ro inhibit the darkening that occurs after cooking, while a cellulose-soy formulation inhibited browning of fresh cut potato and apple. A zein coating delayed ripening of tomato fruit and added shine to whole apple coatings while an egg albumen - soy mixture reduced moisture loss from raisins.