TitleEvaluation of Consumer Acceptance and Quality of Thermally and High Hydrostatic Pressure Processed Blueberries and Cherries Subjected to Cellulose Nanofiber (CNF) Incorporated Water-Resistant Coating Treatment
Publication TypeJournal Article
Year of Publication2018
AuthorsJung, J, Simonsen, J, Wang, W, Zhao, Y
Volume11
Issue7
Pagination1412 - 1421
Date Published2018/07/01
ISBN Number1935-5149
Abstract

This study evaluated the influence of cellulose nanofiber (CNF) incorporated layer-by-layer water-resistant coating on consumer acceptance of blueberries and cherries processed in light syrup thermally (TP, 97 °C for 7 min) or non-thermally (high hydrostatic pressure (HHP), 414 MPa for 10 min). The coating technique was validated on canned blueberries in a commercial canning operation. Consumers (n = 75 and 77 for blueberry and cherry study, respectively) scored overall, color, aroma, and texture likeness of coated and uncoated processed fruits using a 9-point hedonic scale and firmness intensity using a 5-point just about right (JAR) scale. Coating treatment significantly (P < 0.05) increased aroma and texture liking scores of TP and HHP blueberries compared with uncoated ones, but did not impact overall and color liking scores. Coated TP (2.67) and HHP (2.96) blueberries received closer to JAR score in firmness that uncoated ones (1.88 and 2.57, respectively). Informing consumers about the benefit of developed coatings altered consumers’ attitude from negative (~ 80 and ~ 57% gave “neutral” and “disliking” scores on TP and HHP samples, respectively) into positive status (“I would like the overall appearance”). Coating treatment resulted in higher aroma liking scores in HHP cherries, but decreased (P < 0.05) overall and color liking scores on both TP and HHP cherries due to the presence of visible coating substances onto fruit surface. In commercial canning process, coated blueberries showed great retention of bioactive compounds and firmness. This study demonstrated that CNF incorporated layer-by-layer coating is promising to produce high quality of processed fruits in light syrup.

URLhttps://doi.org/10.1007/s11947-018-2114-5
Short TitleFood and Bioprocess Technology