Evaluation of the quality features of electrospray-coated pineapple slices with pomegranate and grape seed oil-enriched emulsions

J Food Sci Technol. 2023 Dec;60(12):3067-3081. doi: 10.1007/s13197-023-05839-4. Epub 2023 Sep 25.

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.

PMID:37790924 | PMC:PMC10542432 | DOI:10.1007/s13197-023-05839-4