The effects of blanching pretreatment and immersion of sodium metabisulfite/citric acid solution on the myristicin content and the quality parameter of nutmeg (Myristica fragrans) pericarp

Putsakum, Gontorn; Rahman, Nurain; Kamilah, Hanisah; Mahmood, Kaiser; Ariffin, Fazilah

doi:10.1007/s11694-020-00584-0

Cited by 6 publications

(2 citation statements)

References 14 publications

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“…This might be due to their capability of shortening drying time and retain color by inactivating enzymatic reaction. Putsakum [ 61 ] also reported similar result in nutmeg that KMS or citric acid immersion would inactivate the enzyme and retain the quality of the produce. The acidic nature of citric acid (C4) caused a decrease in pH in the slices.…”

Section: Discussionmentioning

confidence: 81%

Colour, nutritional composition and antioxidant properties of dehydrated carrot (Daucus carota var. sativus) using solar drying techniques and pretreatments

Akter,

Hassan,

Rahman

et al. 2024

Heliyon

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Section: Discussionmentioning

confidence: 81%

Colour, nutritional composition and antioxidant properties of dehydrated carrot (Daucus carota var. sativus) using solar drying techniques and pretreatments

Akter,

Hassan,

Rahman

et al. 2024

Heliyon

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“…Nutmeg (Myristica fragrans Houtt, family Myristicaceae) is a highly valued tropical spice used the modern worldwide food, cosmetic and perfume industries. This spice has been reported to be traditionally used as a therapeutic agent for several diseases such as dyspepsia, musculoskeletal and arthritic disorders, particularly in Indonesia, Malaysia, India and Sri Lanka [34]. Nutmeg is rich in volatile compounds including aromatic ethers, monoterpenes and sesquiterpenes, with myristicin as the key compounds giving pleasant aroma in nutmeg [35].…”

Section: Nutmegmentioning

confidence: 99%

Nanoencapsulation: A New Way of Using Herbs and Spices in Food and Its Related Products

Muhammad

2022

RAS

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Research interests on the exploration of bioactive compounds especially for their use in the food processing have been significantly increasing. This phenomenon is due to their potential health benefits in addition to their conventional use as antioxidant and antimicrobial agent. A plenty of herbs and spices which was traditionally used for enhancing health or healing different kind of diseases is promising for uses in functional food formulations. However, using herb and spice in food formulation may have some drawbacks including alteration of the flavour of the food as well as its low bioavailability. To overcome these issues, nanoencapsulation is then developed by the scientists. This review discusses the recent updates of nanoencapsulation of herb and spice extracts. To give a deeper insight, the potential bioactive compounds contained in various herbs and spices are also covered in this review. At the end, the potential application of nanocapsules containing herb and spice extracts in food and its related products, including nutraceuticals and food packaging is given. This area of study may be interesting for the scientists to conduct researches for further development of the nanocapsules.

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Effects of blanching and pickling process on the alcohol acyltransferase (AAT) activity, myristicin content and quality parameters of pickled nutmeg (Myristica fragrans)

et al. 2021

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Myristicin, a potential toxicant, is a major ester present in the pericarp of nutmeg (Myristica fragrans) and alcohol acyltransferase (AAT) is responsible for its generation. The objective of the study was firstly to estimate the effect of blanching and pickling process on the inactivation of AAT and production of myristicin in nutmeg pericarp. Secondly, the effect of pickling process on the physical, microbial, antioxidant and sensory properties of nutmeg was evaluated. The nutmeg fruit pericarp was water-blanched for 0, 3, 5, 7 and 9 min. The increased blanching time significantly (p < 0.05) reduced the AAT activity (3.478 U/mg protein) compared to fresh nutmeg (39.034 U/mg protein). The reduction of myristicin was so efficient that it could not be detected after 9 min of blanching. Similarly, the pickling process significantly (p < 0.05) inhibited the AAT activity and lowered the myristicin content. However, the blanching significantly (p < 0.05) lowered the total phenol content and reduced the free radical scavenging capacity of pickled nutmeg (BP) when compared with commercial pickled nutmeg. Blanched pickled nutmeg (BP) presented the same color characteristics as of commercial one, although significant reduction in hardness was observed. No growth of yeast and mold was noticed for all the blanched pickled nutmeg. The sensory analysis data demonstrated that blanching up to 7 min maintained the overall acceptability of pickled nutmeg as of commercial pickled nutmeg. Thus, the study suggests that blanching and pickling treatment improved the quality of nutmeg effectively by inhibiting the AAT activity and reducing the myristicin content.

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The effects of blanching pretreatment and immersion of sodium metabisulfite/citric acid solution on the myristicin content and the quality parameter of nutmeg (Myristica fragrans) pericarp

Cited by 6 publications

References 14 publications

Colour, nutritional composition and antioxidant properties of dehydrated carrot (Daucus carota var. sativus) using solar drying techniques and pretreatments

Colour, nutritional composition and antioxidant properties of dehydrated carrot (Daucus carota var. sativus) using solar drying techniques and pretreatments

Nanoencapsulation: A New Way of Using Herbs and Spices in Food and Its Related Products

Effects of blanching and pickling process on the alcohol acyltransferase (AAT) activity, myristicin content and quality parameters of pickled nutmeg (Myristica fragrans)

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