Emergency Food Product Packaging by Pectin-Based Antimicrobial Coatings Functionalized by Pomegranate Peel Extracts

Table 6

Sensory evaluation of the emergency food products coated with different concentrations of aqueous pomegranate peel extract incorporation.

Extract concentration (×MIC = 80 mg/ml)	Appearance	Aroma	Taste	Texture	Overall acceptance
0	4.4 ± 0.54	5.0 ± 0.00	4.4 ± 0.54	4.8 ± 0.44	4.0 ± 0.70
1	4.4 ± 0.54	4.4 ± 0.54	3.6 ± 0.54	4.8 ± 0.44	4.2 ± 0.83
1.5	4.8 ± 0.44	4.6 ± 0.54	4.6 ± 0.54	4.8 ± 0.44	4.4 ± 0.54
2	5.0 ± 0.00	4.8 ± 0.44	4.6 ± 0.54	5.0 ± 0.00	3.6 ± 0.54

^∗No observed significant differences between the averages .