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An assessment of lactobiopolymer-Montmorillonite (MMT) composites for dip coating applications on fresh strawberries

Junqueira-Goncalves, M. P., Salinas, G. E., Bruna, J. E. and Niranjan, K. (2017) An assessment of lactobiopolymer-Montmorillonite (MMT) composites for dip coating applications on fresh strawberries. Journal of the Science of Food and Agriculture, 97 (6). pp. 1846-1853. ISSN 1097-0010

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To link to this item DOI: 10.1002/jsfa.7985

Abstract/Summary

BACKGROUND The use of biopolymer coatings appears as a good alternative to preserve highly perishable fruits, as well as the environment. Proteins generally produce films with good mechanical properties, although their highly hydrophilic nature limits the use in many applications. Nanoparticles, such as nanoclays, can play a critical role in improving barrier properties. The present study evaluated the effect of the addition of montmorillonite (MMT)-nanoparticles to a lacto-biopolymer coating, focusing on: (i) the morphological, thermal and barrier properties of the material and (ii) the shelf life of coated fresh strawberries. RESULTS The addition of MMT improved the water vapor barrier property. Morphological and thermal analysis indicated a good interaction between the milk protein and the nanoclay, which was intercalated within the milk protein base (MPB) matrix, offering a more tortuous path to diffusing migrants. The MMT-MPB coating helped to significantly (P ≤ 0.05) reduce the weight loss, as well as oxygen uptake and the release of carbon dioxide, and improved the fruit firmness and reduced mould and yeast load compared to the uncoated fruits. The addition of MMT gave statistical difference (P ≤ 0.05) in terms of weight loss, subjective global appearance and purchase intention of coated fresh strawberries. CONCLUSION The addition of nanofillers, such as MMT, into protein-based coating could improve its water vapour barrier and could affect, positively, some parameters of the shelf life of coated strawberries.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:66438
Publisher:Society of Chemical Industry

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