Using Whey Protein as Edible Coating to Maintain Quality of Fresh-cut Pineapple

Whey proteins are edible, biodegradable, originating from the waste stream from the cheese industry were used as edible coating to maintain quality of fresh-cut pineapple cv. Pattavia. Pineapple fruit were cut into eight sections. The sections were treated with WPI at the concentrations of 0 (control), 5.0, 10 and 15% (w/v) with 50% glycerol, packed with polypropylene boxes and stored at 4°C.Results showed that whey protein coating had no effect on b* value, fresh firmness, TSS/TA ratio, total phenolic contents, ascorbic acid contents, internal CO2 and ethylene production. However, whey protein edible coating retained the lightness (L* value) higher than noncoating fresh-cut pineapple.Thus, application of whey protein as edible coating in fresh-cut pineapple could improve the nutrition for consumer.