Physical properties of sodium caseinate based coating and strawberries respiration and transpiration rates as function of coating
Description
The hypothesis of the work was that physical properties of caseinate (SC)-based coating can be improved by using a thickening agent, guar gum (GG), and a solid fat phase, beeswax (BW), but formula must be optimized. To this aim, the effect of GG, BW, and surfactant concentration, varying the hydrophilic-lipophilic balance (HLB) values given by surfactant combination, on the physicochemical properties of the caseinate-based blends and film has been investigated. To validate the optimization work, the best formulation has been applied to strawberries to quantify the impact of the coating on respiration and transpiration rates. The results showed that GG, BW, their interaction, and HLB affected the physical properties of the sodium caseinate-based coating. The formulations most physically stable and containing small and uniform solid BW particles were those with an HLB of 9.2. GG affected the viscosity of the blends, whereas the effect of beeswax concentration on viscosity was very low. A 50% of reduction of water vapor permeability was obtained by changing GG and BW concentration. The best formulation, containing 8% SC, 0.2% GG, 2% BW, and Tween 80 and Span 80 at HLB of 9.2, was able to reduce the respiration and transpiration rates of strawberries by 17% and 40%, respectively, at 4 ? and relative humidity higher than 86%. Data are related to the published Miele et al. 2022
Files
Steps to reproduce
Details on materials and methods are reported in the published paper Miele et al. 2022