Whey Protein Isolate-Based Edible Coatings Incorporated with Jojoba Oil as a Novel Approach for Improving the Quality of Fresh-Cut Root Parsley during Refrigerated Storage

Whey Protein Isolate-Based Edible Coatings Incorporated with Jojoba Oil as a Novel Approach for Improving the Quality of Fresh-Cut Root Parsley during Refrigerated Storage

In this paper, the effect of whey-protein-isolate-based edible coatings with the addition of jojoba oil at concentrations of 1 and 2% on the qualitative characteristics of fresh-cut root parsley was evaluated. Changes in hardness, color parameters, and the contents of polyphenols and flavonoids over...

Full description

Bibliographic Details
Main Authors: Sabina Galus, Magdalena Mikus, Agnieszka Ciurzyńska, Monika Janowicz
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Applied Sciences
Subjects:
edible coatings
root parsley
quality
color
polyphenols
flavonoids
Online Access:https://www.mdpi.com/2076-3417/12/18/9023

Internet

https://www.mdpi.com/2076-3417/12/18/9023

Similar Items