Shelf life determination of durian (Durio zibethinus) paste and pulp upon highpressure processing

Tan, Piaopiao; Ng, S. K.; Tan, Tai Boon; Chong, Gun Hean; Tan, Chin Ping

doi:10.26656/fr.2017.3(3).215

Cited by 20 publications

(10 citation statements)

References 22 publications

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“…As for the fermented food, durian paste or tempoyak have shown no significant changes in any part of the physicochemical properties. Even after HPP treatment at 500 and 600 MPa for 5 minutes, the durian paste showed no changes compared to the untreated (Tan et al, 2019).…”

Section: Introductionmentioning

confidence: 88%

“…It is safe to say that tempoyak is produced during fruiting season as durian is a seasonal tropical fruit and domestically produced mostly only for selfconsumption. Tan et al (2019) stated that HPP treatment can effectively prolong shelf life of durian paste or tempoyak for a minimum of 56 days. Some of the treatment on HPP of fruits are shown in Table 1.…”

Section: Introductionmentioning

confidence: 99%

“…To achieve optimum pressure transmission, the food itself need to have no gas inclusions, no empty spaces in the packages with high moisture content. The packaging (Tan et al, 2019) materials need to be flexible enough to withstand the rapid compression and decompression upon pressure release. Numerous researches were done to study the effect of high-pressure processing on monolayer and multilayer laminate films used in the manufacture of packaging films.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief reviewve food preservation method on fruits and vegetables: A brief review

Maqsood-ul-Haque¹,

Kamal²

2021

MJCET

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Highly processed and ready to eat food keep has been in high demand from the consumers from day to day. Thermal pasteurisation can lead to undesirable sensory changes and there could be a high risk in ingesting pathogenic microbes from lack of proper pasteurisation. High-pressure processing (HPP) could be a new alternative to preserve foods such as fruits, vegetables and fermented foods since it is less aggressive. The influence of HPP for the preservation of fruits, vegetables and fermented foods was proven to be effective towards the physicochemical properties of fruits and vegetables. The paper review in brief the effect of high-pressure process treatment as an alternative food preservation method. Observations were based on the physical and chemical properties such as colour, texture and microbiological counts. This study demonstrated that the quality changes of foods can be preserve through HPP treatments.

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Section: Introductionmentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief reviewve food preservation method on fruits and vegetables: A brief review

Maqsood-ul-Haque¹,

Kamal²

2021

MJCET

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“…The supernatant from the first set was used to measure total soluble solids (TSS) using a digital refractometer (Hanna Instruments, Woonsocket, RI, United States). The other set of the supernatants was used to quantify titratable acidity modified from Tan et al (2019). Briefly, the supernatant was titrated against 0.1 M NaOH mixed with 2 µL of phenolphthalein until the solution turned pink.…”

Section: Determination Of Total Soluble Solids (Tss) and Titratable Aciditymentioning

confidence: 99%

Assessing Dynamic Changes of Taste-Related Primary Metabolism During Ripening of Durian Pulp Using Metabolomic and Transcriptomic Analyses

et al. 2021

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Durian is an economically important fruit of Southeast Asia. There is, however, a lack of in-depth information on the alteration of its metabolic networks during ripening. Here, we annotated 94 ripening-associated metabolites from the pulp of durian cv. Monthong fruit at unripe and ripe stages, using capillary electrophoresis- and gas chromatography- time-of-flight mass spectrometry, specifically focusing on taste-related metabolites. During ripening, sucrose content increased. Change in raffinose-family oligosaccharides are reported herein for the first time. The malate and succinate contents increased, while those of citrate, an abundant organic acid, were unchanged. Notably, most amino acids increased, including isoleucine, leucine, and valine, whereas aspartate decreased, and glutamate was unchanged. Furthermore, transcriptomic analysis was performed to analyze the dynamic changes in sugar metabolism, glycolysis, TCA cycle, and amino acid pathways to identify key candidate genes. Taken together, our results elucidate the fundamental taste-related metabolism of durian, which can be exploited to develop durian metabolic and genetic markers in the future.

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“…Vacuum packed products in flexible packages are ideal for HPP, particularly if the packaging could be compressed by about 15% with no structural damage and should return to its original shape upon pressure release (Ayvaz et al, 2012). According to Tan et al (2019), high pressure processed durian pulp (500 MPa for 5 minutes) packed in nylon and skin film packing retained the nutritional and organoleptic properties throughout the 56 days storage period.…”

Section: Hpp In Fruits and Vegetablesmentioning

confidence: 99%

High Pressure Processing of Fruits and Vegetables: A Review

Archana

Lekshmi

2020

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Fruits and vegetables are considered as protective foods and received importance in healthy diet plan. Postharvest loss in quality as well as quantity of fruits and vegetables is huge due to seasonal production, high perishability, shorter shelf life and preservation through processing is one of the best methods to minimise the loss. Thermal methods are more popular and these traditional methods of fruit and vegetable preservation often affect the quality of final products in terms of color, taste, flavor and nutritional qualities. Demand for fruit and vegetable products with ‘fresh like’ qualities are increasing and there is a shift of thermal methods of processing to non-thermal methods to improve the quality of processed products. Several non-thermal methods of processing are developed in order to meet the consumer demand of which high pressure processing has proven to be extremely valuable for fruit and vegetable products. It is an emerging technology in juice and beverage sector which allow fruit and vegetable juices as well as smoothies to store safely for a longer time with fresh taste while preserving its nutritional quality.

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Shelf life determination of durian (Durio zibethinus) paste and pulp upon highpressure processing

Cited by 20 publications

References 22 publications

High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief reviewve food preservation method on fruits and vegetables: A brief review

High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief reviewve food preservation method on fruits and vegetables: A brief review

Assessing Dynamic Changes of Taste-Related Primary Metabolism During Ripening of Durian Pulp Using Metabolomic and Transcriptomic Analyses

High Pressure Processing of Fruits and Vegetables: A Review

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