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Using edible coatings from Whitemouth croaker (Micropogonias furnieri) protein isolate and organo-clay nanocomposite for improve the conservation properties of fresh-cut ‘Formosa’ papaya

Cortez-Vega, William Renzo, Pizato, Sandriane, de Souza, Juliana Tais Andreghetto, Prentice, Carlos
Innovative food science & emerging technologies 2014 v.22 pp. 197-202
Micropogonias furnieri, coatings, edible films, firmness, fish, industry, microbial growth, montmorillonite, nanocomposites, odors, pH, papayas, plant tissues, protein isolates, shelf life, viability, weight loss
Edible coatings have been used in the fresh-cut industry as a strategy to reduce the deleterious effects of minimal processing on plant tissues. The objective of this study was to apply edible coatings from protein isolate of Whitemouth croaker with organo-clay montmorillonite in minimally processed papaya slices, throughout the storage of 12days at 5°C, and assess their properties and verify the effectiveness of this coating as a barrier against the weight loss of papaya, aiming to increase its shelf-life. The different coatings applied with and without montmorillonite in minimally processed papaya were effective during the 12days of storage. The croaker protein isolate (CPI) and montmorillonite (MMT) coating applied to minimally processed papaya showed lower mass loss (5.26%), lower microbial growth and a smaller decrease of firmness, lightness and pH, and therefore showed the best results in coating of minimally processed papaya.Industrial relevance: Papaya is very much appreciated in its minimally processed, but this type of processing causes injuries so that its shelf-life is reduced. This perishability of papaya needs a good preservation strategy. The present results demonstrated the feasibility of using edible coatings on the basis of fish protein isolate and organo-clay nanocomposite, with low cost and high shelf-life compared to the control sample. The study further confirms that the viability of fish protein of low value for the industries becomes a great potential to increase the shelf-life of minimally processed papaya, without changing the characteristics in relation to odor and appearance of minimally processed fruit.