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

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.