Hassanein, Wael S.Meral, RaciyeCeylan, ZaferAhmed, Marwa M.Yilmaz, Mustafa Tahsin2025-05-102025-05-1020240308-81461873-707210.1016/j.foodchem.2023.1382512-s2.0-85182512524https://doi.org/10.1016/j.foodchem.2023.138251https://hdl.handle.net/20.500.14720/10945Different-sized pomegranate seed oil-based emulsions (coarse (CsP) and nanoemulsions (NsP): 1246 and 325 nm) were successfully prepared. Strawberries treated with NsP and CsP showed a significant decrease (p < 0.05) in yeast-mold counts (TMY) by 1.80 log CFU g(-1), and mesophilic aerobic bacteria counts (TMAB) decreased (p < 0.05) by 0.91 log CFU g(-1), respectively. CsP- and NsP-treated strawberries had a TPC of 74.45 and 82.35 mg GAE kg(-1), respectively, while control samples had a TPC of 44.24 mg GAE kg(-1). The strawberries treated with NsP exhibited the highest antioxidant capacity with 179.44 mol TEAC g(-1). After treatment with a coarse emulsion, severity levels of A. niger and B. cinerea were 60 and 73 % while the nanoemulsion treatment significantly reduced severity levels to 55.3 and 56 %. The coarse and nanoemulsions may have potential use within the food industry owing to their antioxidant and antifungal properties as well as their ability to enhance strawberry quality and function.eninfo:eu-repo/semantics/closedAccessNanoemulsionCoarse EmulsionStrawberryAntioxidantAntifungalArticle441Q1Q138219358WOS:001162181000001