Effect of edible coating application methods on consumer perception across diverse food products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41110%2F25%3A106228" target="_blank" >RIV/60460709:41110/25:106228 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/org/science/article/abs/pii/S0007070X25002617" target="_blank" >https://www.sciencedirect.com/org/science/article/abs/pii/S0007070X25002617</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1108/BFJ-06-2025-0762" target="_blank" >10.1108/BFJ-06-2025-0762</a>
Alternative languages
Result language
angličtina
Original language name
Effect of edible coating application methods on consumer perception across diverse food products
Original language description
Purpose This study investigated the effect of edible coatings applied through dipping or electrospraying on consumer perception of freshness, appearance, and odor of perishable foods - raw salmon, hosomaki sushi and pork loin. Consumer evaluations were based solely on visual and olfactory attributes without product tasting. Design/methodology/approach A sensory evaluation was conducted with 56 participants, who assessed electrosprayed, dipped and uncoated samples after 2 and 8 days of refrigerated storage. The coatings consisted of furcellaran/chitosan emulsions enriched with oregano essential oil and bioactive peptides. Sensory attributes were rated using hedonic and Just-About-Right scales, with data analyzed statistically using ANOVA and Tukey's tests). Findings Electrosprayed coatings significantly enhanced consumer perceptions of freshness (salmon: M = 3.96; pork loin: M = 4.43, p < 0.05) and maintained higher gloss and color intensity over 8 days compared to dipped and uncoated samples. Electrospray also showed significantly higher overall liking scores (salmon: M = 4.13; pork loin: M = 4.46, p < 0.05). Dipped coatings provided moderate protection but were less effective overall. Originality/value This study uniquely compares consumer perceptions of two edible coating application methods across diverse food products without tasting, highlighting electrospraying as superior in sensory preservation and consumer acceptance.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
British Food Journal
ISSN
0007-070X
e-ISSN
0007-070X
Volume of the periodical
128
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
15
Pages from-to
898-912
UT code for WoS article
001614320400001
EID of the result in the Scopus database
2-s2.0-105025429787