What is it about?
Strawberries especially after minimal processing applications have a short shelf life. But w/o emulsion based coating especially applied with electrospraying have extended its shelf life. Although the coating material did not adhere on surface of fruit naturally, electrospraying method by using electric potential increased the compatibility with hydrophilic surface.
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Why is it important?
The study provided the possible coating material formulations that can further be improved depending on the target material. Electrospray coating had used comparably lower coating material, therefore the drip loss was avoided and consumer acceptance was then improved. The tested essential oils were in the outer phase of the emulsion, so their antioxidant capacity did not improve well the coated fruits antioxidant activity during shelf life. The coating formulations and methods may be tested on other tropical and high economical value fruits.
Perspectives
This article had provided an extended insight to the authors previous article which was focused on electrospraying conditions and application on the fresh cut apples. We will be happy to discuss the further outcomes of the electrospray coating and the emulsion properties with interested researchers. We hope that this study helps to collaborate with other institutions and researchers that are interested in this subject.
Assoc. Prof. Dr. Hulya Cakmak
Hitit Universitesi
Read the Original
This page is a summary of: Electrospray coating of minimally processed strawberries and evaluation of the shelf‐life quality properties, Journal of Food Process Engineering, April 2019, Wiley,
DOI: 10.1111/jfpe.13082.
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