RT Journal Article T1 Quality characteristics of semi-moist apricot-cornflakes: effect of different composite coating application and storage time A1 Sakooei Vayghan, Roghieh A1 Peighambardoust, Seyed Hadi A1 Domínguez Valencia, Rubén A1 Pateiro Moure, Mirian A1 Lorenzo Rodríguez, José Manuel K1 3309.07 Productos de Cereales K1 3309.14 Elaboración de Alimentos K1 3309.13 Conservación de Alimentos AB The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state. PB Coatings SN 20796412 YR 2021 FD 2021-04-27 LK http://hdl.handle.net/11093/2986 UL http://hdl.handle.net/11093/2986 LA eng NO Coatings, 11(5): 516 (2021) NO Axencia Galega de Innovación | Ref. IN607A2019 / 01 DS Investigo RD 06-nov-2024