Human perception of fresh produce treated with grape seed extract: A preliminary study

Abstract

AbstractNatural antimicrobials, such as grape seed extract (GSE), have been investigated for their efficacy against spoilage microorganisms and foodborne pathogens linked to foodborne illness outbreaks associated with raw and minimally processed fruits and vegetables. While many natural antimicrobial efficacy studies fail to include sensory testing, one critical factor that must be addressed when considering the potential use or application of natural antimicrobials is their impact on sensory perception. The objectives of this study were to determine how GSE modifies perceived sensory characteristics of raw carrots, grapes, kale, and spinach and to assess consumer liking of GSE‐treated fresh produce. Participants (n = 71) evaluated appearance, texture, aroma, and taste characteristics and indicated their overall liking for the selected produce. No significant differences were found among sensory characteristics for treated and untreated carrots, grapes, and spinach. GSE‐treated kale was found to have a significantly stronger aroma and darker color than untreated kale.Practical ApplicationsNatural antimicrobials are increasingly being applied to minimally processed foods including fresh produce as a food safety intervention strategy against spoilage microorganisms and foodborne pathogens. Many research studies investigate the efficacy of natural antimicrobials but fail to incorporate sensory testing to ensure that they do not directly or indirectly alter perceived sensory characteristics, such as appearance, texture, and flavor. Research results will aid food processors of minimally processed foods by (a) providing insight as to how consumers perceive fresh produce treated with natural antimicrobials and (b) increasing awareness and understanding of the effect of natural antimicrobials on perceived sensory characteristics of fresh produce. Grape seed extract (i.e., 1 mg/1 ml) may be applied to fresh produce, specifically carrots, grapes, and spinach, without significantly altering appearance, texture, aroma, and taste characteristics. This study demonstrated the importance of conducting sensory testing for natural antimicrobials; results suggest that observed sensory impacts may be produce‐specific.