The Effect of Soy Protein Concentrate/Whey Protein Edible Coatings on the Quality of Semi-dried Potato Slices

Document Type : Research Article-en

Authors

Zeinab Moslehi ¹

Marzieh Bolandi ¹

Seyedhamidreza Ziaolhagh ²

Sima Bani ¹

¹ Department of Food Science and Technology, Damghan branch, Islamic azad University, Damghan, Iran

² Agricultural Engineering Research Department, Agricultural and Natural Resources Research and Education Center of Semnan Province (Shahrood), AREEO, Shahrood, Iran

https://doi.org/10.22067/ifstrj.2025.90051.1373

Abstract

Edible coatings can be an effective and environmentally friendly method for preserving food quality during storage. This concept sets the research stage that explores how coatings made from soy protein concentrate and whey protein can enhance the chemical stability of potato slices, thus improving their preservation and overall quality during storage. The study lays the groundwork for investigating the effects of these coatings on various physicochemical properties of semi-dried potatoes, ultimately highlighting their potential benefits in food preservation. In this research, the impact of different concentrations (2.5, 4, and 5 w/w %) of soy protein concentrate and whey protein on some physicochemical properties of semi-dried potatoes (color, rehydration of dried slices, reducing sugars, starch, ascorbic acid, moisture, oil absorption, texture crispness, and sensory properties) during 60 days of storage were investigated. The results showed that semi-dried potatoes coated with soy protein concentrate and whey protein had the highest moisture content and the lowest oil absorption and crispiness compared to the control sample. The sensory properties of coated samples were different from those of uncoated samples. Panelists also accepted the taste of coated semi-dried potatoes. The applied edible coatings significantly affected the ascorbic acid and reducing sugar content. The lowest and highest amount of starch was observed in the control and coated samples, respectively. These characteristics show that coatings based on soy protein concentrate and whey protein considered to be an excellent choice to reduce oil absorption and increase shelf life of potato slices.

Keywords

Dried potato

Edible coating

Shelf life

Soy protein

Whey protein

Subjects

• Food Technology

---

©2025 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

References

1. Abbasi, K.S., Masud, T., Ali, S., Mahmood, , Hussain, A., Liaquat, M., & Jahangir, M. (2015). Quality of potato chips as influenced by Aloe vera coating. Journal of Food Nutrition Research, 3(3), 157-61. https://doi.org/10.12691/jfnr-3-3-5
2. Ananey-Obiri, D., Matthews, L., Azahrani, M.H., Ibrahim, S. A., Galanakis, C. M., & Tahergorabi, R. (2018). Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins. Trends in Food Science & Technology, 80, 167-174. https://doi.org/10.1016/j.tifs.2018.08.012
3. Aayush, K., McClements, D.., Sharma, S., Sharma, R., Singh, G.P., Sharma, K., & Oberoi, K. (2022). Innovations in the development and application of edible coatings for fresh and minimally processed Apple. Food Control, 141, 109188. https://doi.org/10.1016/j.foodcont.2022.109188
4. Chen, K., Zhou, F., Chen, Y., Shen, Q., Feng, S., & Liang, L. (2023). Co-encapsulation of bioactive components using protein-based various assemblies: Necessary, assembling structure, location, and partition. Food Hydrocolloids, 109492. https://doi.org/10.1016/j.foodhyd.2023.109492
5. Dedebas, T. (2024). Antioxidant and antimicrobial properties of polysaccharides: structure-activity relationship. Polysaccharides-Based Hydrogels, 173-213. https://doi.org/10.1016/B978-0-323-99341-8.00007-7
6. Deo, S., Sundarsingh, A., & Jain, S. (2023). Soy protein-based films and coatings: Functionality and characterization. Biopolymer-Based Films and Coatings, 145-163. https://doi.org/10.1201/ 9781003303671-7
7. Di Pierro, P., Mariniello, L., Giosafatto, V.L., Esposito, M., Sabbah, M., & Porta, R. (2018). Dairy whey protein-based edible films and coatings for food preservation. In Food Packaging and Preservation (pp. 439-456). Academic Press. https://doi.org/10.1016/b978-0-12-811516-9.00013-0
8. Erdem (2021). Production and application of freeze-dried biocomposite coating powders from sunflower oil and soy protein or whey protein isolates. Food Chemistry, 339, 127976. https://doi.org/10.1016/j.foodchem.2020.127976
9. Etxabide, A., Arregi, M., Cabezudo, S., Guerrero, P., & de la Caba, K. (2023). Whey protein films for sustainable food packaging: Effect of incorporated ascorbic acid and environmental assessment. Polymers, 15(2), 387. https://doi.org/10.3390/polym15020387
10. Flores-Silva, P.C., Ramírez-Vargas, E., Palma-Rodriguez, H., Neira-Velazquez, G., Hernandez-Hernandez, E., Mendez-Montealvo, G., & Sifuentes-Nieves, I. (2023). Impact of plasma-activated water on the supramolecular structure and functionality of small and large starch granules. International Journal of Biological Macromolecules, 253, 127083. https://doi.org/10.1016/j.ijbiomac.2023.127083
11. Giancaterino, M., Werl, C., & Jaeger, H. (2024). Evaluation of the quality and stability of freeze-dried fruits and vegetables pre-treated by pulsed electric fields (PEF). LWT - Food Science and Technology, 191, 115651. https://doi.org/10.1016/j.lwt.2023.115651
12. Grau, R., Pérez, A.J., Hernández, S., Barat, J.M., Talens, P., & Verdú, S. (2024). Data from chewing and swallowing processes as a fingerprint for characterizing textural food product properties. Food and Bioprocess Technology, 17(1), 205-216. https://doi.org/10.1007/s11947-023-03123-z
13. Iran Institute of Standards and Industrial Research, 1994. Vitamin C measurement method. National Standard of Iran, No. 5609.
14. Jafari, N., Ziaolhagh, S., & Mohammadi Nafchi, A. (2019). Study on the effect of microwave pre-treatment on the quality of air-dried potato sticks using response surface methodology. Journal of Food Science and Technology (Iran), 16(86), 189-198.
15. Jeon, Y.J., Lee, H., & Min, S.C. (2023). Effects of in-package atmospheric dielectric barrier discharge cold plasma treatment on the antimicrobial efficacy of whey protein isolate-based edible films that incorporate malic acid against Salmonella in chicken breast processed meat. Innovative Food Science & Emerging Technologies, 85, 103339. https://doi.org/10.1016/j.ifset.2023.103339
16. Kandasamy, S., Yoo, J., Yun, J., Kang, H.B., Seol, K.H., Kim, H.W., & Ham, J.S. (2021). Application of whey protein-based edible films and coatings in food industries: An updated overview. Coatings, 11(9), 1056. https://doi.org/3390/coatings11091056
17. Karacabey, E., Bardakçı, M.S., & Baltacıoğlu, H. (2023). Physical pretreatments to enhance purple-fleshed potatoes drying: effects of blanching, ohmic heating, and ultrasound pretreatments on quality attributes. Potato Research, 66(4), 1117-1142. https://doi.org/1007/s11540-023-09618-8
18. Laksana, A.J., Kim, J.H., Ahn, J.H., & Kim, J.Y. (2024). Volatile compounds and quality characteristics of fresh-cut apples and mixed fruits coated with ascorbic acid during cold storage. Agriculture, 14(3), 474. https://doi.org/10.3390/agriculture14030474
19. Martínez-Pineda, M., Yagüe-Ruiz, C., & Vercet, A. (2021). Frying conditions, methylcellulose, and k-carrageenan edible coatings: Useful strategies to reduce oil uptake in fried mushrooms. Foods, 10(8), 1694. https://doi.org/10.3390/foods10081694
20. Moslehi, Z., Araghi, M., & Moslehi, (2023). Examination of the effect of methylcellulose on the reduction of aflatoxin production during pistachio storage. Journal of Nuts, 14(4), 251-261.
21. Moslehi, Z., Garmakhany, A.D., Araghi, M., & Moslehi, M. (2015). Effect of methyl cellulose coating on physicochemical properties, porosity, and surface diameter of pistachio hull. Food Science & Nutrition, 3(4), 355-361. https://doi.org/10.1002/fsn3.227
22. Parvaneh, V. (2022). Quality control and chemical analysis of food. Tehran University Press, Tehran.
23. Rashid, M.T., Liu, K., Jatoi, M.A., Safdar, B., Lv, D., & Li, Q. (2022). Energy-efficient drying technologies for sweet potatoes: Operating and drying mechanism, quality-related attributes. Frontiers in Nutrition, 9, 1040314. https://doi.org/10.3389/fnut.2022.1040314
24. Rolandelli, G., Rodríguez, S.D., & del Pilar Buera, M. (2024). Modulation of the retrogradation kinetics of sweet potato starch by the addition of pectin, guar gum, and gallic acid. Food Hydrocolloids, 146, 109211. https://doi.org/10.1016/j.foodhyd.2023.109211
25. Sakooei-Vayghan, R., Peighambardoust, S.H., Domínguez, R., Pateiro, M., & Lorenzo, J.M. (2021). Quality characteristics of semi-moist apricot-cornflakes: effect of different composite coating application and storage time. Coatings, 11(5), 516. https://doi.org/10.3390/coatings11050516
26. Sarfraz, M.H., Hayat, S., Siddique, M.H., Aslam, B., Ashraf, A., Saqalein, M., & Muzammil, S. (2024). Chitosan-based coatings and films: A perspective on antimicrobial, antioxidant, and intelligent food packaging. Progress in Organic Coatings, 188, 108235. https://doi.org/10.1016/j.porgcoat. 2024.108235
27. Shakouri, S., Tavakolipour, H., Ziaolhagh, S.H.R., & Mortazavi, S.M. (2018). The effect of blanching, packaging, and storage period on moisture content and oil absorption in microwave-dried potato. Journal of Food Science and Technology (Iran), 15(81), 431-442.
28. Sheerzad, S., Khorrami, R., Khanjari, A., Gandomi, H., Basti, A.A., & Khansavar, F. (2024). Improving chicken meat shelf-life: Coating with whey protein isolate, nanochitosan, bacterial nanocellulose, and cinnamon essential oil. LWT- Food Science and Technology, 115912. https://doi.org/10.1016/j.lwt.2024.115912
29. Wang, Z., Ng, K., Warner, R.D., Stockmann, R., & Fang, Z. (2023). Application of cellulose‐and chitosan‐based edible coatings for quality and safety of deep‐fried foods. Comprehensive Reviews in Food Science and Food Safety, 22(2), 1418-1437. https://doi.org/10.1111/1541-4337.13116
30. Zielinska, M., Ropelewska, E., Xiao, H.W., Mujumdar, A.S., & Law, C.L. (2020). Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties. Critical Reviews in Food Science and Nutrition, 60(13), 2212-2264. https://doi.org/10.1080/10408398.2019.1632788
31. Ziaolhagh, S.H., & Kanani, S. (2021). Extending the shelf life of apricots by using gum tragacanth-chitosan edible coating. Journal of Agricultural Science and Technology, 23(2), 319-331.
32. Ziaolhagh, S.H., Mazaheri Tehrani, M., Razavi, M.A., & Rashidi, H. (2017). Roasting process optimization of walnut kernels for the preparation of walnut cream using response surface methodology. Journal of Nuts, 8(01), 31-40. https://doi.org/22034/jon.2017.530390