Edible Coating from Enzymatically Reticulated Whey Protein-Pectin to Improve Shelf Life of Roasted Peanuts
Source abstract
Abstract
Edible coatings are a viable alternative method to enhance food shelf life that can be designed using different biopolymers. This study evaluated the effect of a whey protein–pectin coating reticulated by microbial transglutaminase (mTG) on improving roasted peanuts’ shelf life. Peroxide value, water content, peanut color, and the solution’s contact angle were studied. The latter was improved by the presence of the enzyme. The results showed that the presence of the coating on the peanut surface reduces the peroxide value and water content, probably as a consequence of an improved barrier effect due to the presence of mTG, which protects the kernel. Enzymatically reticulated whey protein–pectin coatings are a promising alternative to enhance the shelf life of roasted peanut kernels using natural ingredients.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Proteins in Food Systems · Food composition and properties · Nanocomposite Films for Food Packaging
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Instituto Tecnológico “José Mario Molina Pasquel Henríquez”, Unidad Académica Lagos de Moreno, Libramiento Tecnológico No. 5000, Col. Portugalejo de los Romanes, Lagos de Moreno C.P. 47480, Mexico
Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy
Funding
Ministero degli Affari Esteri e della Cooperazione Internazionale
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