Electrospray coating of minimally processed strawberries and evaluation of the shelf-life quality properties

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dc.authoridTavman, Şebnem / 0000-0002-3069-1709
dc.authoridÇakmak, Hülya / 0000-0002-4936-939X
dc.authorwosidTavman, Şebnem / AAE-8241-2019
dc.authorwosidCakmak, Hulya / O-6862-2018
dc.contributor.authorÇakmak, Hülya
dc.contributor.authorKumcuoğlu, Seher
dc.contributor.authorTavman, Şebnem
dc.date.accessioned2021-11-01T15:01:59Z
dc.date.available2021-11-01T15:01:59Z
dc.date.issued2019
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, strawberries were coated with electrospraying and dipping method. Water-in-oil (w/o) emulsions were used as coating material, and quality parameters, namely water loss, pH, titratable acidity, color, firmness, total antioxidant activity and phenolic content, microbial load, sensory properties, and microstructure of strawberries were evaluated. Moisture loss of strawberries significantly reduced with coating compared to the control sample; however, the reduction in moisture was similar for dip-coating and electrospraying methods. The brightness of strawberries decreased with storage, while redness, yellowness, and Chroma values were increased significantly (p < .05). The firmness of control and dip-coated strawberries decreased significantly, but the firmness of electrospray-coated samples was comparably higher than control and dip-coated samples. Sensory properties were not affected from the coating formulation, and samples were found as acceptable at the end of storage. Homogeneous coating of the surface was provided with electrospray coating method. Moreover, the electrospray coating has a potential in edible coating applications for fresh fruits and help to extend their shelf life. Practical Applications Electrospray coating is a novel coating method of producing fine droplets down to submicron sizes from a conductive or semiconductive feeding solution. This method allows obtaining homogeneous surface coatings with small amount of coating material applications. Thus, excessive coating material consumption and drip loss from the coated target is prevented. Besides regarding electrical potential application during electrospraying, the sprayed material adheres well on the surface to be coated, even if the nonconductive or uneven surface structure is present. Hydrophobic coating material application such as oil-in-water based emulsions via electrospraying helps to reduce moisture transfer, and fresh-cut or minimally processed fruit and vegetable quality is improved during storage. Therefore, w/o emulsion-based coatings were applied with electrospraying method in order to evaluate coating efficiency by means of quality properties of minimally processed strawberries.
dc.identifier.citationCakmak, H., Kumcuoglu, S., & Tavman, S. (2019). Electrospray coating of minimally processed strawberries and evaluation of the shelf?life quality properties. Journal of Food Process Engineering, 42(5), e13082.
dc.identifier.doi10.1111/jfpe.13082
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85065160355
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpe.13082
dc.identifier.urihttps://hdl.handle.net/11491/6795
dc.identifier.volume42en_US
dc.identifier.wosWOS:000480235800028
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorÇakmak, Hülya
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal Of Food Process Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subject[No Keywords]en_US
dc.titleElectrospray coating of minimally processed strawberries and evaluation of the shelf-life quality properties
dc.typeArticle

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