Effect of edible coating application methods on consumer perception across diverse food products

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of edible coating application methods on consumer perception across diverse food products

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Effect of edible coating application methods on consumer perception across diverse food products

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

British Food Journal

ISSN

0007-070X

e-ISSN

0007-070X

Svazek periodika

128

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

15

Strana od-do

898-912

Kód UT WoS článku

001614320400001

EID výsledku v databázi Scopus

2-s2.0-105025429787