The objective of this study was to evaluate microemulsions as a protective coating for fresh cut (FC) strawberries. The effectiveness of the coating was evaluated by physicochemical, fungal deterioration, and sensorial analysis. The fruits were processed and submitted to different treatments: control (T1); microemulsion with citronella oil (T2); pure microemulsion (T3); microemulsion with avocado oil (T4), and emulsion containing Tween® 20 and avocado oil in water (T5). The loss of mass, deterioration by fungi, color, and anthocyanin content were evaluated. Sensory analysis was carried out for appearance, brightness, color, and odor. Of all the evaluated coatings, conservation of FC strawberries was the highest with T5, wherein the evaluated sample exhibited reduced loss of mass and deterioration by fungi, minimal changes in physical appearance, and highest anthocyanin content. The avocado oil-containing microemulsion reduced deterioration by fungi, while the microemulsion with citronella essential oil maintained tonality of the fruits and preserved anthocyanins. This study has significantly contributed to the limited literature-based information available about MEs in the food.

中文翻译：

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微乳液作为鲜切草莓涂层的应用。

这项研究的目的是评估微乳作为鲜切（FC）草莓的保护涂层。通过物理化学，真菌降解和感官分析评估了涂层的有效性。加工水果并进行不同处理：对照（​​T1）；香茅油微乳液（T2）; 纯微乳液（T3）; 含有鳄梨油（T4）的微乳液，以及含有Tween®20和鳄梨油在水中的乳液（T5）。评价了质量损失，真菌引起的变质，颜色和花色苷含量。对外观，亮度，颜色和气味进行感官分析。在所有评估的涂层中，FC草莓的T5保藏量最高，其中评估的样品表现出减少的质量损失和真菌降解，物理外观变化最小，和最高的花青素含量。含鳄梨油的微乳液减少了真菌的降解，而带有香茅精油的微乳液则保持了水果的色泽并保留了花色苷。这项研究极大地促进了有关食品中ME的基于文献的有限信息。