Use of encapsulated pomegranate seed oil in novel coarse and nanosized materials for improving the storage life of strawberry
Food Chemistry, cilt.441, 2024 (SCI-Expanded, Scopus)
- 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.