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Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples

  • LWT-Food Science and Technology, 80, 409-415, 2017

Publisher: Elsevier

Abstract

The economic importance of fresh-cut fruit market is becoming progressively more significant, while the food industry shows increased interest in innovation of products bringing health benefits. The objective of this work was to assess the potential of incorporating ferulic acid (antioxidant with reported bioactivity that can act as cross-linking agent) in soy protein-based edible coating formulations in order to increase the quality and shelf life of fresh-cut apples (cv. Golden). Glycerol was used as plasticizer and ferulic acid was incorporated in concentrations between 1.0 and 4.0 g L?1. T ...

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