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<p>Electrospray (ES) technology has emerged as an innovative coating method to inhibit both internal and external moisture migrations in freeze-dried fruits and vegetables. This study explored the film properties when ES was used with a zein solution. The effectiveness of ES against traditional pressure spray (PS) in enhancing the moisture-proof qualities of freeze-dried fruits and vegetables (including hawthorn, apple, and carrot) during storage was also compared. Analyses were conducted on the water vapour permeability (WVP), moisture absorption rate, and microstructure. The findings revealed that under optimal ES parameters, namely a needle aperture of 0.25&#xa0;mm, flow rate of 0.25&#xa0;mL/min, voltage of 50&#xa0;kV, and a specific coating complex solution, the WVP and water solubility rate of the resultant film were 7.241&#xa0;g·mm·m<sup>2</sup>·d<sup>−1</sup>·kPa<sup>−1</sup> and 16.212%, respectively. These rates were notably lower than those observed in films produced by PS. ES facilitated the formation of a more uniform coating, characterised by enhanced protein dispersion, robust intermolecular forces, and superior coating performance. Fruits and vegetables coated with ES demonstrated significantly better (<i>P</i> &lt; 0.05) moisture control and improved organoleptic and physiological qualities during storage. These findings offer valuable insights into the potential application of zein-coated ES for preserving moisture in freeze-dried fruits and vegetables.</p>

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Properties of Films Formed by Electrospray Coating with Zein and Their Application in Moisture-Proof Freeze-Dried Fruits and Vegetables

  • 期刊论文

  • 发表日期：

    2025年5月14日

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  • Mengru Li,
  • Bo Wang,
  • Yuchuan Wang,
  • Jiguang Liu,
  • Min Zhang

摘要

Electrospray (ES) technology has emerged as an innovative coating method to inhibit both internal and external moisture migrations in freeze-dried fruits and vegetables. This study explored the film properties when ES was used with a zein solution. The effectiveness of ES against traditional pressure spray (PS) in enhancing the moisture-proof qualities of freeze-dried fruits and vegetables (including hawthorn, apple, and carrot) during storage was also compared. Analyses were conducted on the water vapour permeability (WVP), moisture absorption rate, and microstructure. The findings revealed that under optimal ES parameters, namely a needle aperture of 0.25 mm, flow rate of 0.25 mL/min, voltage of 50 kV, and a specific coating complex solution, the WVP and water solubility rate of the resultant film were 7.241 g·mm·m2·d−1·kPa−1 and 16.212%, respectively. These rates were notably lower than those observed in films produced by PS. ES facilitated the formation of a more uniform coating, characterised by enhanced protein dispersion, robust intermolecular forces, and superior coating performance. Fruits and vegetables coated with ES demonstrated significantly better (P < 0.05) moisture control and improved organoleptic and physiological qualities during storage. These findings offer valuable insights into the potential application of zein-coated ES for preserving moisture in freeze-dried fruits and vegetables.