Edible Coating from Enzymatically Reticulated Whey Protein-Pectin to Improve Shelf Life of Roasted Peanuts

被引：19
|
作者：
Rossi-Marquez, Giovanna [1 ]
Helguera, Maria [1 ]
Briones, Manuel [1 ]
Davalos-Saucedo, Cristian Aaron [1 ]
Di Pierro, Prospero [2 ]
机构：
[1] Inst Tecnol Jose Mario Molina Pasquel Henriquez, Unidad Acad Lagos Moreno, Libramiento Tecnol 5000, Col Portugalejo Romanes 47480, Lagos De Moreno, Mexico
[2] Univ Naples Federico II, Dept Chem Sci, I-80126 Naples, Italy
来源：
COATINGS | 2021年 / 11卷 / 03期
关键词：
coating; edible; peanut; transglutaminase; MOISTURE-CONTENT; TRANSGLUTAMINASE; FILMS; ATTRIBUTES; QUALITY;
D O I：
10.3390/coatings11030329
中图分类号：
T [工业技术];
学科分类号：
08 ;
摘要：
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.
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页数：11
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