Effect of Solid Content and Lipid Content of Whey Protein Isolate‐Beeswax Edible Coatings on Color Change of Fresh‐cut Apples

Edible coatings from whey protein isolate (WPI)‐beeswax (BW) were made with various total solid (8%, 12%, 16%, 20%) and BW content (0%, 20%, 40%, 60%, dry bases). Apple pieces were coated with the emulsion coatings; weight loss and color (CIE L*, a*, b* , and browning index [BI]) were measured during storage. Results show that coated apples had higher L* and presented lower BI than uncoated apples, indicating that whey proteins exert an antibrowning effect. The BI decreased as the solid content of the coating emulsions increased. Increasing BW content decreased enzymatic browning. Coating application did not reduce weight loss in fresh‐cut apples, probably due to the product's high relative humidity.