Effect of biopolymer active coating on alteration kinetics of minimally processed fennel stored at different temperatures

The effect of an active coating based on sodium caseinate and propyl gallate on the physical and nutritional quality indices changes of minimally processed fennel stored at different temperatures was investigated. Pseudo zero and pseudo-first-order models well described the quality changes of the product over time, whereas the Arrhenius-type model was used to estimate the activation energy of the alteration processes in the range of temperatures tested. The kinetic constants of the total antioxidant capacity (TAC) and vitamin C loss were reduced by 30% and 20% thanks to the presence of the coating. Whereas for the physical properties, the kinetic constants were not affected. Additionally, the TAC loss of coated samples was less sensitive to temperature change (Ea TAC 113) than the control sample (Ea TAC 130). In conclusion, sodium caseinate coating enriched with propyl gallate can be a technological solution to preserve the nutritional quality of minimally processed fennels.

Automated summary

The effect of an active coating based on sodium caseinate and propyl gallate on the physical and nutritional quality indices changes of minimally processed fennel stored at different temperatures was investigated. The coating reduced the loss of total antioxidant capacity (TAC) and vitamin C, and its effect was less affected by temperature change compared to the control sample. The sodium caseinate coating enriched with propyl gallate can be a technological solution to preserve the nutritional quality of minimally processed fennels.