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Quality Preservation and Consumer Acceptance of Thermally Processed Blueberries Using Novel Copigmentation and Layer‐by‐Layer Emulsion Coating
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Quality Preservation and Consumer Acceptance of Thermally Processed Blueberries Using Novel Copigmentation and Layer‐by‐Layer Emulsion Coating
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Quality Preservation and Consumer Acceptance of Thermally Processed Blueberries Using Novel Copigmentation and Layer‐by‐Layer Emulsion Coating
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Journal Article
Quality Preservation and Consumer Acceptance of Thermally Processed Blueberries Using Novel Copigmentation and Layer‐by‐Layer Emulsion Coating
2025
Overview
Thermal processing of whole fruits often leads to significant quality degradation, limiting consumer acceptance and market value. This study assessed the quality and microbial safety of thermally processed whole blueberries treated with a novel copigmentation and cellulose nanofiber (CNF)‐based layer‐by‐layer (LBL) emulsion coating. It also evaluated sensory attributes and consumer acceptance of three blueberry products made with coated and uncoated (control) blueberries. The coating effectively reduced anthocyanin leaching and preserved the firmness of blueberries after canning. A microbial challenge study confirmed no growth of total aerobic microbial count in inoculated E. coli ATCC 25922 surrogate fruit after thermal processing. In consumer panels ( n = 107), participants rated appearance, color, aroma, texture, and overall liking of three products, such as mixed fruit cup, blueberry fruit cup, and blueberry yogurt, using a 9‐point scale. Control samples generally received higher scores across attributes, with significant differences in overall liking, appearance, color, aroma, and texture. A Just‐About‐Right (JAR) analysis indicated that while the coating enhanced color and aroma, over 35% of participants found the skin “too thick,” and over 40% rated the firmness as “too firm.” The coating was positively received for color in fruit cups and yogurt but deemed too thick and light in mixed fruit cups, suggesting that product‐specific factors influence perception. Future research should focus on refining the coating to better meet consumer expectations for appearance and texture.
