Application of microemulsions as coating in fresh cut strawberries

• Published in: Journal of food science and technology Vol. 57; no. 7; pp. 2764 - 2770
• Main Authors: Mendonça, Carla Rosane Barboza, Borges, Caroline Dellinghausen, Kringel, Andressa Lessa, da Silveira, Renata Pires, da Silva, Felipe Abreu, Schulz, Gracélie Aparecida Serpa
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.07.2020; Springer Nature B.V
• Subjects: Anthocyanins; Avocado oil; Berries; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Coatings; Color; Deterioration; Essential oils; Food Science; Fruits; Fungi; Microemulsions; Nutrition; Odor; Protective coatings; Sensory evaluation; Short Communication; Strawberries; Emulsion; Water-in-oil microemulsion (w/o); Avocado oil; Citronella essential oil
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04515-1

The objective of this study was to evaluate microemulsions as a protective coating for fresh cut (FC) strawberries. The effectiveness of the coating was evaluated by physicochemical, fungal deterioration, and sensorial analysis. The fruits were processed and submitted to different treatments: control (T1); microemulsion with citronella oil (T2); pure microemulsion (T3); microemulsion with avocado oil (T4), and emulsion containing Tween® 20 and avocado oil in water (T5). The loss of mass, deterioration by fungi, color, and anthocyanin content were evaluated. Sensory analysis was carried out for appearance, brightness, color, and odor. Of all the evaluated coatings, conservation of FC strawberries was the highest with T5, wherein the evaluated sample exhibited reduced loss of mass and deterioration by fungi, minimal changes in physical appearance, and highest anthocyanin content. The avocado oil-containing microemulsion reduced deterioration by fungi, while the microemulsion with citronella essential oil maintained tonality of the fruits and preserved anthocyanins. This study has significantly contributed to the limited literature-based information available about MEs in the food.