Storage properties of figs coated using chemically modified whey proteins and caseins

Abstract EN

Edible coatings are a suitable approach to maintaining the quality and shelf life of fig fruits.

the effect of chemically modified milk proteins (whey and caseins) as coating materials for fig fruits were evaluated.

whey proteins and caseins were modified using formaldehyde treatment, esterification, and deamination, and the modified proteins were used to prepare edible coating solution at 5%.

the fruits were dried well after the coating process and it were put down in a plastic box.

after that, were stored at 5 °c and relative humidity (RH) 85-90% for three weeks.

the results displayed the fresh weight loss in all coated fruits treatments significantly decreased compared with untreated fig fruits.

total soluble solid (TSS) in all coated treatments were less than control fig fruits.

while the coated fig fruits with whey proteins (modified and unmodified) had a reduced Titratable acidity (TA), carotene content compared with caseins (modified and unmodified) and control.

on the other hand, fruits coated with whey proteins had higher polyphenol oxidase activity in comparison with figs coated with caseins and control.

moreover, all coated treatments of fig fruits exhibited higher score of each (color, texture, brightness, and overall acceptability) in comparison with control treatment.

regarding the storage period effects, prolonging storage periods increased weight loss, TSS, ta, carotene, while the polyphenol oxidase activity was decreased.

also, the degrees of sensory evaluation of each (color, taste, texture, brightness, and overall acceptability) were decreased with the increment of storage period.