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Effect of calcium lactate and sucrose on the quality attributes and storage stability of vacuum impregnated jackfruits

Vacuum impregnation (VI) is a non-destructive unit operation. VI has been extensively studied with regard to the modification of the physicochemical properties of food products. The VI process allows the introduction of cryoprotectants and preservatives into the intercellular spaces of the plant tis...

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Main Authors: Sandianysamy, M. A, Koh, S. P., Mohd Adzahan, N., Yusof, N. L.
Format: Article
Published: Rynnye Lyan Resources 2022
Online Access:http://psasir.upm.edu.my/id/eprint/101087/
https://www.myfoodresearch.com/vol-69474supplementary-4.html
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spelling my.upm.eprints.1010872023-05-24T06:37:36Z http://psasir.upm.edu.my/id/eprint/101087/ Effect of calcium lactate and sucrose on the quality attributes and storage stability of vacuum impregnated jackfruits Sandianysamy, M. A Koh, S. P. Mohd Adzahan, N. Yusof, N. L. Vacuum impregnation (VI) is a non-destructive unit operation. VI has been extensively studied with regard to the modification of the physicochemical properties of food products. The VI process allows the introduction of cryoprotectants and preservatives into the intercellular spaces of the plant tissues. Jackfruit is rich in nutrients and due to the increasing demand for minimally processed fruits, jackfruits are cut, packed, and stored before being sold to customers. However, minimal processing causes mechanical injury, leading to an increase in metabolic activity. A way of extending the storage stability of minimally processed jackfruit is required. Thus, the objective of this study is to determine the physicochemical and sensory properties, microbiological quality, and storage stability of vacuum impregnated jackfruit using different texture enhancers, calcium lactate (1.5%) and sucrose (20%) sprayed with fermented jackfruit leaf solution (50%) and stored at 4°C. The samples were stored for 10 days and were analyzed every second day. The firmness and microscopic structure of calcium lactate impregnated samples were significantly higher and more rigid than control and sucrose impregnated samples. Sensory evaluation showed that sucrose impregnated samples had significantly higher scores for taste, aroma, and overall acceptability. Based on visual observation, control samples begin to get mouldy from day 6 while both treated samples had zero mould growth throughout storage. In conclusion, VI extends the shelf life of fresh-cut jackfruit up to 10 days by enhancing the texture and slowing the quality degradation. It is believed that VI treatment provides an alternative method to preserve the food quality of fresh-cut fruits. Rynnye Lyan Resources 2022 Article PeerReviewed Sandianysamy, M. A and Koh, S. P. and Mohd Adzahan, N. and Yusof, N. L. (2022) Effect of calcium lactate and sucrose on the quality attributes and storage stability of vacuum impregnated jackfruits. Food Research, 6 (supp. 4). pp. 90-101. ISSN 2550-2166 https://www.myfoodresearch.com/vol-69474supplementary-4.html 10.26656/fr.2017.6(S4).013
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Vacuum impregnation (VI) is a non-destructive unit operation. VI has been extensively studied with regard to the modification of the physicochemical properties of food products. The VI process allows the introduction of cryoprotectants and preservatives into the intercellular spaces of the plant tissues. Jackfruit is rich in nutrients and due to the increasing demand for minimally processed fruits, jackfruits are cut, packed, and stored before being sold to customers. However, minimal processing causes mechanical injury, leading to an increase in metabolic activity. A way of extending the storage stability of minimally processed jackfruit is required. Thus, the objective of this study is to determine the physicochemical and sensory properties, microbiological quality, and storage stability of vacuum impregnated jackfruit using different texture enhancers, calcium lactate (1.5%) and sucrose (20%) sprayed with fermented jackfruit leaf solution (50%) and stored at 4°C. The samples were stored for 10 days and were analyzed every second day. The firmness and microscopic structure of calcium lactate impregnated samples were significantly higher and more rigid than control and sucrose impregnated samples. Sensory evaluation showed that sucrose impregnated samples had significantly higher scores for taste, aroma, and overall acceptability. Based on visual observation, control samples begin to get mouldy from day 6 while both treated samples had zero mould growth throughout storage. In conclusion, VI extends the shelf life of fresh-cut jackfruit up to 10 days by enhancing the texture and slowing the quality degradation. It is believed that VI treatment provides an alternative method to preserve the food quality of fresh-cut fruits.
format Article
author Sandianysamy, M. A
Koh, S. P.
Mohd Adzahan, N.
Yusof, N. L.
spellingShingle Sandianysamy, M. A
Koh, S. P.
Mohd Adzahan, N.
Yusof, N. L.
Effect of calcium lactate and sucrose on the quality attributes and storage stability of vacuum impregnated jackfruits
author_facet Sandianysamy, M. A
Koh, S. P.
Mohd Adzahan, N.
Yusof, N. L.
author_sort Sandianysamy, M. A
title Effect of calcium lactate and sucrose on the quality attributes and storage stability of vacuum impregnated jackfruits
title_short Effect of calcium lactate and sucrose on the quality attributes and storage stability of vacuum impregnated jackfruits
title_full Effect of calcium lactate and sucrose on the quality attributes and storage stability of vacuum impregnated jackfruits
title_fullStr Effect of calcium lactate and sucrose on the quality attributes and storage stability of vacuum impregnated jackfruits
title_full_unstemmed Effect of calcium lactate and sucrose on the quality attributes and storage stability of vacuum impregnated jackfruits
title_sort effect of calcium lactate and sucrose on the quality attributes and storage stability of vacuum impregnated jackfruits
publisher Rynnye Lyan Resources
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/101087/
https://www.myfoodresearch.com/vol-69474supplementary-4.html
_version_ 1768009434866384896
score 13.211869

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