Optimization of a multitarget preservation technique for jackfruit (Artocarpus heterophyllus L.) bulbs

Saxena, A.; Bawa, A. S.; Raju, P. S.

doi:10.1016/j.jfoodeng.2008.08.006

Cited by 20 publications

(11 citation statements)

References 21 publications

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“…Rating for osmotic dehydrated guavas were more than double the air-dried guavas for appearance, flavor, and texture, while the results for aroma were only slightly influenced by the pretreatment (Queiroz et al 2007). Jackfruit Saxena et al (2008) reported that preservation of jackfruit slices can be accomplished by using osmotic dehydration at 5.9°Brix as osmotic concentration, 68.5°C temperature, 180.6 min of immersion time, followed by in-pack pasteurization which could extend the shelf life of jackfruit with low carotenoid loss, minimal color changes, minimal chroma changes, as well as high retention of tissue integrity. In a related work, Saxena et al (2010) have reported second-order polynomial models to describe the firmness, browning index, color, and acceptability of minimally processed jackfruit during storage.…”

Section: Guavamentioning

confidence: 99%

Drying of Exotic Tropical Fruits: A Comprehensive Review

Fernandes

Law

Mujumdar

2010

Food Bioprocess Technol

166

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This paper provides a capsule overview of recent experimental studies dealing with the drying of a large assortment of tropical and subtropical fruits, also called "exotic" fruits. The term exotic includes a number of tropical fruits that are not yet commonly found in global markets but do have the potential to do so in view of their appearance, taste, and textural and nutritional quality parameters. As the consumer is seeking diverse tastes and flavors without compromising on quality, it is logical to expect the market for dried exotic fruits to increase over the next decade. This review covers diverse drying techniques, drying kinetics, and key quality parameters of dried fruits.

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Section: Guavamentioning

confidence: 99%

Drying of Exotic Tropical Fruits: A Comprehensive Review

Fernandes

Law

Mujumdar

2010

Food Bioprocess Technol

166

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“…Since the fruit deteriorates rapidly upon ripening, it is desirable to develop valueadded products from the pitted bulbs. Jackfruit bulbs have been processed into various value-added products such as canned juice (Seow and Shanmugam 1992), fruit leather (Che Man and Sin 1997), fruit bar (Manimegalai et al 2001), minimally processed bulbs (Saxena et al 2009a) and hurdle technology-preserved bulbs (Saxena et al 2009b). In addition to these value-added products, there is also a scope for dehydrated crisps from jackfruit bulbs which could provide convenience to consumers.…”

mentioning

confidence: 99%

Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying

Saxena

Maity

Raju

et al. 2010

Food Bioprocess Technol

Self Cite

105

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The kinetics of colour and carotenoids degradation in jackfruit bulb slices was evaluated during hot air drying at 50, 60 and 70°C. Visual colour as well as total carotenoids (TC) content was found to be influenced by the drying process. Tri-stimulus colour parameters such as Hunter L and b values decreased and a value increased during drying. The combination of Hunter L×b value was found to represent the colour change adequately. Degradation of TC and visual colour in terms of Hunter L×b value followed first-order reaction kinetics; however, zero-order reaction kinetics was found adequate to describe changes in total colour difference (TCD) and non-enzymatic browning (NEB). Dependence of the rate constant followed the Arrhenius relationship. The process activation energies (E a ) for Hunter L×b value, TCD, NEB and TC were 29.96, 27.21, 27.48 and 55.61 kJ/mol, respectively. Higher E a for TC content indicated greater temperature sensitivity as compared with other colour parameters. Relationship of TC content and Hunter L×b value was found to be more consistent through regression analysis with R 2 ≥0.979. NomenclatureA Absorbance at 420 nm at drying time t A o Initial absorbance at 420 nm C Value of total carotenoids content at drying time t C o Initial value of total carotenoids content E a Activation energy H Value of visual colour in terms of hunter L×b value or total color difference at drying time t H o

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“…Browning index (BI) was determined spectrophotometrically by the method of Saxena et al (2009). A 0.5 g ground pericarp powder was extracted using 10 mL of 67% ethanol for 1 h. The extract was filtered through Whatman 1 paper and the BI was measured in terms of absorbance at 420 nm using a spectrophotometer.…”

Section: Browning Indexmentioning

confidence: 99%

Browning of Litchi Fruit Pericarp: Role of Polyphenol Oxidase, Peroxidase, Phenylalanine Ammonia Lyase and Effect of Gamma Radiation*

Mishra

Kumar

Wadhawan

et al. 2011

Journal of Food Biochemistry

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A dose of 0.5 kGy of gamma radiation in combination with low temperature storage (4C) helped in extending the shelf life of two Indian litchi (Litchi chinensis) cultivars (“Shahi” and “China”) up to 28 days. However, during storage, pericarp browning in litchi was observed. Hence, in the current study to understand the mechanism of pericarp browning, total phenolics and the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL) were evaluated. The PPO activity and phenolics were found to be higher in “China” than in “Shahi,” whereas POD and PAL activities were higher in “Shahi.” PPO and phenolics played a major role in the pericarp browning. Radiation treatment increased the PAL activity and hence the level of total phenolics, whereas PPO and POD activities were inhibited. This may explain reduction in browning in irradiated fruits compared with nonirradiated fruits. PRACTICAL APPLICATIONS Browning of litchi pericarp affects the appeal of the fruit and is one of the main problems encountered by the cultivators and traders, leading to significant economic losses. Understanding the role of different enzymes and level of phenolics in the process of browning will help find suitable postharvest methods for the control of browning. As the radiation treatment is being used as a mandatory quarantine treatment in many countries for export, further understanding the effect of radiation treatment on the browning and related enzyme activities will help in postharvest management and improving international trade of litchi.

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Optimization of a multitarget preservation technique for jackfruit (Artocarpus heterophyllus L.) bulbs

Cited by 20 publications

References 21 publications

Drying of Exotic Tropical Fruits: A Comprehensive Review

Drying of Exotic Tropical Fruits: A Comprehensive Review

Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying

Browning of Litchi Fruit Pericarp: Role of Polyphenol Oxidase, Peroxidase, Phenylalanine Ammonia Lyase and Effect of Gamma Radiation*

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