Vitamin C Research Today is a free monthly online journal that collates and summarizes the latest research about Vitamin C, including details on benefits, dosage, supplements, information.

Ascorbic acid-containing whey protein film coatings for control of oxidation.

Min S, Krochta JM

Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, California 95616, USA. scmin@ucdavis.edu

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 degrees 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 degrees C. The AA-WPI coated peanuts were more red than noncoated peanuts at all storage temperatures.

Published 11 April 2007 in J Agric Food Chem, 55(8): 2964-9.
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