Abstract An optimized combination of whey protein concentrate (WPC), glycerol and carboxymethyl cellulose (CMC) was determined by evaluating the mechanical properties of edible films and coating percentage on sunflower seed kernels (SUKs). The optimal coating solutions with/without rosemary extract (RAE) were used to improve oxidative stability of SUKs. Moreover, the efficiency of the coated SUKs was assessed in a sesame-based product, as a food system. The optimized composite coating (CMC 0.6% and WPC 8% by total solution weight, and glycerol 51% by WPC weight) provided the better color features for SUKs stored at elevated temperature compared to WPC coatings (10 and 11%, w/w) with a Maillard-induced red color, and it was more effective than CMC (4%, w/w) coating to improve the oxidative stability of the nuts. The RAE had a positive effect on the color characteristics of the composite and CMC coatings; however, it enhanced the oxidation of SUKs, which could be due to disruption of coating polymer network, and thus increasing the oxygen diffusion into the product. The food system containing the coated nuts exhibited a lower oxidation extent in comparison to the control formulation prepared by uncoated ones. Therefore, using an optimal composite coating, reddening of WPC at high temperatures and less oxidation protection efficiency of CMC were resolved as the kernels with desirable color and oxidative stability properties were produced, applicable in the formulation of products needing thermal processing.

中文翻译：

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通过负载迷迭香提取物的可食用生物聚合物涂层提高葵花籽仁的氧化稳定性

摘要 通过评估可食用薄膜的机械性能和葵花籽仁 (SUK) 的包衣百分比，确定了浓缩乳清蛋白 (WPC)、甘油和羧甲基纤维素 (CMC) 的优化组合。含有/不含迷迭香提取物 (RAE) 的最佳涂层溶液用于提高 SUKs 的氧化稳定性。此外，在芝麻产品中评估了涂层 SUK 的效率，作为食品系统。与 WPC 涂层（10% 和 11%，w/w）相比，优化的复合涂层（CMC 0.6% 和 WPC 8%，WPC 总重量，甘油 51%，WPC 重量）为在高温下储存的 SUK 提供更好的颜色特征具有美拉德诱导的红色，并且比 CMC (4%, w/w) 涂层更有效地提高坚果的氧化稳定性。RAE 对复合涂层和 CMC 涂层的颜色特性有积极影响；然而，它增强了 SUKs 的氧化，这可能是由于涂层聚合物网络的破坏，从而增加了氧气扩散到产品中。与未包衣坚果制备的对照配方相比，包含包衣坚果的食品系统表现出较低的氧化程度。因此，使用最佳的复合涂层，解决了 WPC 在高温下变红和 CMC 氧化保护效率降低的问题，产生了具有理想颜色和氧化稳定性的内核，适用于需要热处理的产品配方。这可能是由于涂层聚合物网络的破坏，从而增加了氧气扩散到产品中。与未包衣坚果制备的对照配方相比，包含包衣坚果的食品系统表现出较低的氧化程度。因此，使用最佳的复合涂层，解决了 WPC 在高温下变红和 CMC 氧化保护效率降低的问题，产生了具有理想颜色和氧化稳定性的内核，适用于需要热处理的产品配方。这可能是由于涂层聚合物网络的破坏，从而增加了氧气扩散到产品中。与未包衣坚果制备的对照配方相比，包含包衣坚果的食品系统表现出较低的氧化程度。因此，使用最佳的复合涂层，解决了 WPC 在高温下变红和 CMC 氧化保护效率降低的问题，产生了具有理想颜色和氧化稳定性的内核，适用于需要热处理的产品配方。