Chitosan-whey protein isolate coating extended the shelf life of strawberries by 40 and 60% at 20 & 5?C

Chitosan and whey protein isolate (WPI) conjugate films were prepared as a novel matrix for encapsulating and extending the postharvest shelf life of strawberries. Film forming solutions of chitosan, WPI, and chitosan-WPI conjugate were mixed with glycerol, casted for films at 60 ? 2 ?C and assessed for their colour, water vapour and oxygen transfer rate, textural, functional groups and secondary structure, thermal, crystallinity, and antioxidant properties. Chitosan-WPI conjugate films were applied as an edible coating on strawberries, and studied for storage stability at 5 ?C and 20 ?C by assessing physical and biochemical parameters. A considerable reduction in colour indices, weight loss, pH and titratable acidity, reducing sugars, ascorbic acid, total phenolics, DPPH and ABTS assay was noted in the coated strawberries over the control at both the studied temperatures. The control strawberries had a shelf life of 5 and 3 days, whereas coating enhanced the shelf life of strawberries to 8 and 5 days when stored at 5 ?C and 20 ?C, respectively. ? SourcesExtension of postharvest shelf life of strawberries (Fragaria ananassa) using a coating of chitosan-whey protein isolate conjugateAbhijeet Bhimrao Muley & Rekha S. SinghalFood Chemistry,?Volume 329, 1 November 2020, 127213https://www.sciencedirect.com/science/article/abs/pii/S030881462031075Xhttps://doi.org/10.1016/j.foodchem.2020.127213 Picture by?ACTUAL FruVeg?