Abstract
This study aimed to determine the effect of edible coatings based on whey protein isolate and essential oils (lemon and lemongrass) on the colour, hardness, polyphenols and flavonoids content, structure, and sensory attributes of fresh-cut pears during storage at 4 °C. The optical and barrier properties of the edible films were also determined. Analysed films showed good transparency (Lightness 86.6–95.0) and excellent oxygen and carbon dioxide permeability, which were reduced due to the presence of lemon and lemongrass essential oils. Pears were coated by immersion in a solution containing 8% of whey protein isolate and the addition of lemon oil at 1.0% or lemongrass essential oil at 0.5%. Coating caused a reduction in colour changes, loss in hardness, polyphenols and flavonoids. The study showed that the highest efficiency was demonstrated by the whey protein isolate coatings without the addition of essential oils by preserving the colour and firmness of fresh-cut pears. For these samples, the highest sensory acceptability was also achieved.
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Claims 5
Claim · model-written summary
The analysed edible films showed good transparency (Lightness 86.6–95.0).
Not reportedTaxon
Verbatim
e0“Analysed films showed good transparency (Lightness 86.6–95.0)”
Claim · model-written summary
Oxygen and carbon dioxide permeability of the films was excellent and was reduced by the presence of lemon and lemongrass essential oils.
- Treatment
- lemon and lemongrass essential oilse0
- Outcome
- oxygen and carbon dioxide permeabilitye0
- Direction
- reducede0
Not reportedTaxonComparator
Verbatim
e0“excellent oxygen and carbon dioxide permeability, which were reduced due to the presence of lemon and lemongrass essential oils”
Claim · model-written summary
Coating reduced colour changes and the losses in hardness, polyphenols and flavonoids of fresh-cut pears.
- Treatment
- Coatinge0
- Outcome
- colour changes, loss in hardness, polyphenols and flavonoidse0
- Direction
- reductione0
PyrusNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Pears”
e0“Coating caused a reduction in colour changes, loss in hardness, polyphenols and flavonoids”
Claim · model-written summary
Whey protein isolate coatings without essential oils were the most efficient at preserving colour and firmness of fresh-cut pears.
- Treatment
- whey protein isolate coatings without the addition of essential oilse0
- Outcome
- colour and firmnesse0
- Direction
- highest efficiencye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Pears”
e0“the highest efficiency was demonstrated by the whey protein isolate coatings without the addition of essential oils by preserving the colour and firmness”
Claim · model-written summary
Pears with whey protein isolate coatings without essential oils achieved the highest sensory acceptability.
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Pears”
e0“For these samples, the highest sensory acceptability was also achieved”
The same questions in other papers
storage · quality: phytochemicals · Pyrus (pears)Positive and negative results
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botanical · quality: postharvest · Pyrus (pears)Results agree
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- positive
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.