Effect of malic and lactic acid incorporated soy protein coatings on the sensory attributes of whole apple and fresh-cut cantaloupe

Whole apples and fresh-cut cantaloupe cubes were coated with soy protein + glycerol (SP) films and 2 other films that were demonstrated to have antimicrobial activity in model system, SP + malic acid (MSP), and SP + lactic acid (LSP). Treated apples and cantaloupe cubes were stored at 5 degrees C, and the sensory properties were evaluated with a trained descriptive analysis panelists. Texture and color were also measured with instruments. The sourness of SP-coated apples was lower than non-coated, MSP-coated, and LSP-coated apples after 28 d of storage. The sweetness of the LSP-coated cantaloupe cubes was higher than the non-coated and the MSP-coated samples at 7 d. The sensory evaluation of the MSP and LSP coatings on the apples and the cantaloupe cubes showed no significant difference in the other attributes of taste and appearance. Although instrumental measurements showed that hardness of the coated apples was higher than that of the non-coated ones, the panelists did not detect the differences. Instrumental measurements also showed that the hardness of the SP-coated cantaloupe cubes was lower than the non-coated, LSP-coated, and MSP-coated cantaloupe cubes, and the panelists did not detect the differences. The color of the apples evaluated by panelists was correlated with instrumental color measurements. Organic acid incorporated films (MSP and LSP) did not adversely impact the sensory properties of the tested products. Malic and lactic acids incorporated soy protein film that can be used to coat the whole apple and the fresh-cut cantaloupes without affecting the sensory properties.