Table 4 Sensory attributes of packed fruits in packaging using zein fiber with and without TEO (zein and zein/TEO) during 12 days of storage at 4 °C
From: Encapsulation of thyme essential oil using electrospun zein fiber for strawberry preservation
Day/treatment | 0 | 6 | 12 |
|---|---|---|---|
Color | |||
Control | 8.10 ± 0.13aA | 4.54 ± 0.13bB | 3.22 ± 0.13bcC |
Zein | 8.16 ± 0.06aA | 5.00 ± 0.12bB | 3.92 ± 0.12bC |
Zein/TEO | 8.13 ± 0.13aA | 6.55 ± 0.08aB | 4.40 ± 0.11aC |
Texture | |||
Control | 8.40 ± 0.11aA | 4.51 ± 0.08bB | 3.56 ± 0.04cC |
Zein | 8.35 ± 0.02aA | 6.30 ± 0.11aB | 4.53 ± 0.07bC |
Zein/TEO | 8.39 ± 0.04aA | 6.50 ± 0.21aB | 5.67 ± 0.14aBC |
Taste | |||
Control | 8.17 ± 0.11aA | – | – |
Zein | 8.19 ± 0.09aA | 5.52 ± 0.12aB | 4.20 ± 0.15bC |
Zein/TEO | 8.15 ± 0.04aA | 5.30 ± 0.07aB | 4.40 ± 0.15aBC |
Appearance | |||
Control | 8.39 ± 0.10aA | 3.54 ± 0.12bB | 2.86 ± 0.12cBC |
Zein | 8.29 ± 0.14aA | 5.30 ± 0.06aB | 4.25 ± 0.11bC |
Zein/TEO | 8.41 ± 0.04aA | 6.17 ± 0.07aB | 5.60 ± 0.04aBC |
Overall acceptance | |||
Control | 8.02 ± 0.11aA | 4.07 ± 0.10cB | 2.73 ± 0.08cC |
Zein | 8.7 ± 0.09aA | 5.63 ± 0.07bB | 4.40 ± 0.11bC |
Zein/TEO | 8.10 ± 0.10aA | 6.40 ± 0.02aAB | 5.84 ± 0.06aBC |