title: Development of a whey protein concentrate/apple pomace extract edible coating for shelf life extension of fresh-cut apple
abstract: The present work aimed to develop a novel edible coating using whey protein concentrate (WPC) and apple pomace extract (APE) to extend the shelf life of fresh-cut apple. Apple slices were coated with a mixture of WPC and APE at concentrations of 0.5, 1.0, and 1.5%, and were stored at 5°C for 12 d. The total phenolic content and DPPH radical scavenging activity of APE were determined. The weight loss, colour, browning index, microbiological analysis, and sensory evaluation of coated and uncoated 
journal: International Food Research Journal