An attempt to apply a pullulan and pullulan-protein coatings to prolong apples shelf-life stability

• Autorzy: Chlebowska-Smigiel A , Gniewosz M. , Swinczak E.

Warianty tytułu

PL

Próba zastosowania powłoki pullulanowej i pullulanowo-białkowej do przedłużenia okresu trwałości przechowalniczej jabłek

• Języki publikacji: EN

Abstrakty

EN

The aim of the research was to study the influence of the pullulan and pullulan- -protein edible coatings on the reduction of the apples mass loss during the storage. The research was carried out on pullulan received from A. pullulans white mutant B-1 in a batch cultivation process and the ‘Malinova’ and ‘Champion’ apples. In the first stage of the research the apples were covered with 15% and 20% pullulan water solution and storage at 4°C and 22°C during 39 days. In the second stage of the research the apples were covered with pullulan-protein coating obtained from the mixture of pullulan and soy protein. Apples covered with the pullulan-protein coatings were stored at the temperature of 2°C during 10 weeks. Mass losses of apples, durability of the pullulan and pullulan-protein coatings as well as changes in the appearance of the surface coating covered fruit in comparison with the one uncovered were evaluated. Pullulan edible coating significantly limited apples mass losses. Apples covered with coatings showed lower mass losses than the ones uncovered. The smallest mass losses were observed in apples covered with the coatings where the pullulan to protein ratios were: 6:4 and 5:5. It was observed that by adding protein to pullulan the coating stuck better to apples surface. During the storage process the protein-containing layer was less susceptible to crumbling and to peeling off.

PL

Badano skuteczność jadalnej powłoki pullulanowej oraz pullulanowo- białkowej w hamowaniu ususzki przechowalniczej jabłek. W badaniach wykorzystano pullulan otrzymany z hodowli wgłębnej białego mutanta Aureobasidium pullulans B-1 oraz jabłka odmian ‘Malinowa’ i ‘Champion’. W pierwszym etapie badań jabłka pokryto powłoką pullulanową uzyskaną z 15-procentowego i 20-procentowego wodnego roztworu pullulanu i przechowywano w temperaturze 4°C i 22°C przez 39 dni. W drugim etapie badań jabłka pokryto powłoką pullulanowo-białkową otrzymaną z pullulanu i żelującego białka sojowego FX-15 i przechowywano je w temperaturze 2°C przez 10 tygodni. Badanie obejmowało sprawdzenie ubytków masy jabłek, trwałości powłoki pullulanowej i pullulanowo-białkowej oraz wyglądu zewnętrznego całych owoców w porównaniu z owocami bez powłok. Jabłka pokryte powłokami wykazywały mniejsze ubytki mas niż jabłka niepokryte. Najmniejsze ubytki mas stwierdzono w jabłkach pokrytych powłoką pullulanową, w której stosunek zawartości pullulanu do białka wynosił 6:4 oraz 5:5. Zaobserwowano, że dodatek białka do powłoki poprawił jej przyleganie do powierzchni jabłek. Podczas przechowywania powłoka pullulanowo-białkowa była również mniej podatna na kruszenie i łuszczenie.

Słowa kluczowe

EN

pullulan coating; shelf-life stability; edible coating; pullulan-protein coating; apple shelf-life; apple; storage; fruit

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2007
• Tom: 06
• Numer: 1
• Opis fizyczny: p.49-56,ref.

Twórcy

autor

Chlebowska-Smigiel A

• Warsaw Agricultural University, Nowoursynowska 159C, 02-776 Warsaw, Poland

autor

Gniewosz M.

autor

Swinczak E.

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