Albayrak GE, Bozdogan N, Tavman S, Kumcuoglu S. Evaluation of the quality features of electrospray-coated pineapple slices with pomegranate and grape seed oil-enriched emulsions.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023;
60:3067-3081. [PMID:
37790924 PMCID:
PMC10542432 DOI:
10.1007/s13197-023-05839-4]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/18/2023] [Accepted: 09/05/2023] [Indexed: 10/05/2023]
Abstract
The quality characteristics of pineapple slices coated with emulsions enriched with pomegranate seed oil (PSO) and grape seed oil (GSO) by electrospray coating (ESC) and dip-coating (DC) methods were investigated. The ESC method was evaluated as an alternative to conventional DC. Pineapple slices were stored in clear polystyrene cups for seven days at 5 °C and 80% RH. The weight loss (%), pH, titratable acidity, color, firmness, total antioxidant activity (TAA), total phenolic content (TPC), microbiological, and sensory qualities of fresh-cut pineapple slices were evaluated. Coated samples had significantly lower weight loss values than the non-coated samples after 7 days of storage. The usage of GSO-enriched emulsion with the ESC method was found to be more successful in preserving the titratable acidity. Although all the samples exhibited a significant decrease in yellowness (b*), the electrospray-coated pineapple slices had the highest. Incorporating GSO into the emulsions helped protect the tissue of the fresh-cut pineapples, regardless of the coating method used. The TPC and TAA values of the samples coated by the ESC method with emulsions enriched with PSO showed a lower decrease compared to other treatments. It was determined that the ESC method was more successful in preserving the sensory qualities of fresh-cut pineapples. These findings suggested that using ESC as a coating method with EO-enriched emulsions has positive effects on the quality features of fresh-cut pineapples.
Supplementary Information
The online version contains supplementary material available at 10.1007/s13197-023-05839-4.
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