Use of encapsulated pomegranate seed oil in novel coarse and nanosized materials for improving the storage life of strawberry

Hassanein W. S., Meral R., Ceylan Z., Ahmed M. M., Yilmaz M. T.

Food Chemistry, cilt.441, 2024 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 441
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1016/j.foodchem.2023.138251
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Antifungal, Antioxidant, Coarse emulsion, Nanoemulsion, Strawberry
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

Different-sized pomegranate seed oil-based emulsions (coarse (CsP) and nanoemulsions (NsP): 1246 and 325 nm) were successfully prepared. Strawberries treated with NsP and CsP showed a significant decrease (p < 0.05) in yeast-mold counts (TMY) by 1.80 log CFU g−1, and mesophilic aerobic bacteria counts (TMAB) decreased (p < 0.05) by 0.91 log CFU g−1, respectively. CsP- and NsP-treated strawberries had a TPC of 74.45 and 82.35 mg GAE kg−1, respectively, while control samples had a TPC of 44.24 mg GAE kg−1. The strawberries treated with NsP exhibited the highest antioxidant capacity with 179.44 mol TEAC g−1. After treatment with a coarse emulsion, severity levels of A. niger and B. cinerea were 60 and 73 % while the nanoemulsion treatment significantly reduced severity levels to 55.3 and 56 %. The coarse and nanoemulsions may have potential use within the food industry owing to their antioxidant and antifungal properties as well as their ability to enhance strawberry quality and function.