Impact of Biodegradable Materials on the Quality of Plums
Source abstract
Abstract
Edible starch-based materials have shown a positive impact on quality parameters. In this study, plums (Prunus domestica cv. Jojo) were divided into five groups: a control, two coating treatments (starch and starch-whey protein (80–20%), and two film systems (starch and starch-whey protein (80–20%). Biodegradable packaging, particularly the coating treatment, had no negative effect on color parameters. After 28 days of performed tests, firmness was boosted with starch and starch-whey protein (80–20%) films. With the coated materials, there was no significant difference compared to control group. The lowest transpiration velocity was of plums wrapped in starch films. In the case of respiration rate, no significant difference was observed between the packaging and control samples. After the conducted trials, the weight loss of untreated plums was at 10%, while 5% of weight loss was noticed for plums wrapped in starch materials, and around 6% was noticed for the other materials. Oxygen permeability was higher for S-WP films, the thickness of S and S-WP films were comparable and thickness of starch coating was around 60% higher than S-WP. Both films have an affinity to water and both show typical behavior of water vapor sensitive hydrophilic biopolymers. The starch film with the addition of 20% of proteins increased the resistance of gas exchanges, which represents one of its great benefits.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Postharvest Quality and Shelf Life Management · Electrospun Nanofibers in Biomedical Applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Horticultural Engineering, Leibniz-Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany
Food and Wine Physical Chemistry Lab, University Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000 Dijon, France
Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-786 Warsaw, Poland
Łukasiewicz Research Network—Institute of Biopolymers and Chemical Fibres, 19/27 M. Skłodowskiej-Curie Street, 90-570 Łódź, Poland
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