Ascorbic Acid-Containing Whey Protein Film Coatings for Control of Oxidation

Seacheol Min and John M. Krochta*
Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, California 95616
J. Agric. Food Chem., 2007, 55 (8), pp 2964–2969
DOI: 10.1021/jf062698r
Publication Date (Web): March 17, 2007
Copyright © 2007 American Chemical Society
*

 To whom correspondence should be addressed. Tel:  530-752-4137. Fax:  530-752-4759. E-mail:  scmin@ucdavis.edu.

Abstract

A formulation for the whey protein isolate film or coating incorporating ascorbic acid (AA-WPI film or coating) was developed. Tensile and oxygen-barrier properties of the AA-WPI film were measured. Antioxidant effects of the AA-WPI coating on roasted peanuts were studied by comparing the values of peroxide (PO), thiobarbituric acid reactive substance (TBARS), and free-radical-scavenging activity, determined with noncoated peanuts and peanuts coated with WPI with and without ascorbic acid during storage at 21% relative humidity (RH) and 23, 35, and 50 °C. The incorporation of AA reduced elongation of WPI films. The oxygen-barrier property of the WPI film was significantly improved by incorporation of AA. The AA-WPI coating retarded lipid oxidation in peanuts significantly at 23, 35, and 50 °C. The AA-WPI coated peanuts were more red than noncoated peanuts at all storage temperatures.

Keywords: Whey; ascorbic acid; peanuts; oxidation; oxygen permeability

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History

  • Published In Issue April 18, 2007
  • Received for review September 20, 2006. Revised manuscript received December 20, 2006. Accepted January 10, 2007. This research was supported by University of California under UC Discovery Grant:  bio03-10379, which included matching funds from the California Dairy Research Foundation (CDRF). We thank DAVISCO Foods International for their support for this research.

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