Quality evaluation of strawberries coated with water-in-oil based emulsion using an advanced electrostatic spray coating system.

Autor: Sohel A; Manufacturing Science and Instrumentation (MSI), CSIR-Central Scientific Instruments Organisation, Chandigarh, 160030 India., Rani R; Materials Science and Sensor Applications (MSSA), CSIR-Central Scientific Instruments Organisation, Chandigarh, 160030 India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh 201002 India., Mehta D; Manufacturing Science and Instrumentation (MSI), CSIR-Central Scientific Instruments Organisation, Chandigarh, 160030 India., Nayak MK; Materials Science and Sensor Applications (MSSA), CSIR-Central Scientific Instruments Organisation, Chandigarh, 160030 India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh 201002 India., Patel MK; Manufacturing Science and Instrumentation (MSI), CSIR-Central Scientific Instruments Organisation, Chandigarh, 160030 India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh 201002 India.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2024 Aug; Vol. 61 (8), pp. 1492-1502. Date of Electronic Publication: 2023 Dec 29.
DOI: 10.1007/s13197-023-05915-9
Abstrakt: In this study, the impact of formulated emulsion was studied on strawberries which were coated using dip and electrostatic spray coating methods. The coated strawberries were kept at room temperature for a period of 12 days. A significant level of chargeability of w/o emulsion was achieved in terms of charge-to-mass ratio of 2.81 mC/kg at an applied high voltage of 2.0 kV, applied air pressure of 0.3 MPa, and liquid flow rate of 33.6 ml/min. The distance of 170 mm from the nozzle tip to Faraday cage was maintained during the measurements. As compared to uncoated and dip coated strawberries, the water-in-oil based electrostatically charged sprays considerably ( p  < 0.05) reduced the weight loss, decay rate, pH, titrable acidity, TSS, and antioxidant activity. In both the cases, i.e. strawberries coated with dip and electrostatic spray coating methods, the same weight loss was observed, however, there was a considerably less weight loss as compared to uncoated samples. The textures of the uncoated (9.02 N) and dip coated (12.58 N) samples were significantly different from the electrostatic spray coated (15.85 N) samples. Since, the coating formulation had no impact on the sensory attributes, the samples were considered as acceptable at the end of the storage. Furthermore, compared to uncoated, water-in-oil based electrostatically charged spray coating was more effective at delaying the decay by 12 days.
Competing Interests: Conflict of interestThere is no conflict of interest.
(© Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
Databáze: MEDLINE
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