a process for prevention of browning in fresh cut tender
TRANSCRIPT
A Process for Prevention of Browning in Fresh Cut Tender Jackfruit
Dr. Rama Chandra Pradhan Department of Food Process Engineering National institute of technology, Rourkela
Abstract Jackfruit (Artocarpus heterophyllus L.) in its tender form is consumed as a vegetable and popular for its flavour, colour and meat like texture. In south Asian countries like Bangladesh, India, Pakistan and Indonesia the market value for tender jackfruit is very high. But, due to lack of technology the marketing and transportation of the fruit is a challenge. The processing activities like washing, sorting, peeling and cutting enhances oxidative stress in fresh cut jackfruit. It is also having the ill effects on quality of fresh cut tender jackfruit by increase in microbial contaminations, excessive tissue softening, and depletion of phytochemicals and browning. Hence, this study was conducted as a solution to the above problem. Fresh cut tender Jackfruit slices were processed by using the independent parameters such as concentration of CaCl2 (2-5%), concentration of citric acid (1-2.5%) and treatment time (4-10 min.) and the depended variables were Browning index (BI), colour change (ΔE), Firmness (F) and Overall all acceptability (OAA) after the treatment. From the response variables the best combination of independent variables was resulted as 3% concentration of CaCl2 and 2% concentration of citric acid for 6 minutes. At these optimized processing treatments, the browning can be prevented for fresh cut tender jackfruit. This technology can be used by researcher, scientists, industries etc. for further processing of tender jackfruit. Keywords: Tender Jackfruit, browning index, firmness, texture.
A Process for Prevention of Browning in Fresh Cut Tender Jackfruit
Dr. Rama Chandra PradhanAssistant Professor
Content
IntroductionNutritional and health benefitsKnowledge gapObjectivesMaterials and MethodsResults and DiscussionsAcknowledgementReferences
IntroductionCommon name: JackfruitScientific name: Artocarpus heterophyllus
Tropical and seasonal fruit
Largest tree borne fruit in the word
(Atibruhatphala)
Thick, hard and spiky/ thorny peel.
(Kantaphala)
Vegetable + Fruit
Poor man’s fruitTender Jackfruit
Jackfruit production in the world
India43%
Bangladesh28%
Thailand12%
Indonesia10%
Nepal1%
Others6%
Production percentage of jackfruit in worldSource: Indian Horticulture Database (2014)
Indian Status
• Rank 1st in Production (1436 thousand tonnes)
• Productivity: 11.89 t/h.• Processing: <5%• Export: <3%• Losses: >30%• Consumed in tender form:
20-30% • Consumed in ripe form: 30-40%• Import in off season from
Bangladesh
Others1%
Assam13% Bihar
10%
Karnatak20%
Keral7%
Tamilnadu14%
Tripura11%
West Bengal24%
0%
0%
Statewise value of output from jackfruit(Country total Rs.16.07 Billions)
Source: Central Statistic office, 2010-11 (MOSPI, GOI)
Nutritional value
Nutrients Tender fruit Ripe fruit SeedWater (g) 76.2-85.2 72.0-94.0 51.0-64.5Protein (g) 2.0-2.6 1.2-1.9 6.6-7.04Fat (g) 0.1-0.6 0.1-0.4 0.40-0.43Carbohydrate (g) 9.4-11.5 16.0-25.4 25.8-38.4Fibre (g) 2.6-3.6 1.0-1.5 1.0-1.5Total sugars (g) NA* 20.6 NA*Total minerals (g) 0.9 0.8-0.9 0.9-1.2Calcium (mg) 30.0-73.2 20.0-37.0 50.0Phosphorus (mg) 20.0-57.2 38.0-41.0 38.0-97.0Potassium (mg) 287.0-323.0 191.0-407.0 246.0Sodium (mg) 3.0-35.0 2.0-41.0 63.2Vitamin A (IU) 30.0 175.0-540.0 10.0-17.0Vitamin C (mg) 12.0-14.0 7.0-10.0 11.0Energy (Kj) 50-210 88-410 133-139Source: Gunasena et al., 1996; Azad, 2000. NA* = Information not available
Table 1: Chemical and Nutritional Value of jackfruit per 100g
Tender jackfruit
Ripe jackfruit
Jackfruit seed
Value Added Products
Product Processing techniqueConditions of
storageDuration Reference
Ready to eat fresh jackfruit bulbs
Vacuum preserved (760mm lbs) Refrigeration 15 days Ukkuru and Pandey,2005
Ready to serve jackfruit beverage
10% juice,10-12% TSS,0.3% acidity
- - Chopra and Chauhan, 2001; Singh et al.,2001
Wine Standardized wine making process - - Krishnaveni et al,2000
Dehydrated jackfruit bulbs
Steeping of jackfruit bulbs in 0.1% potassium matabisulphide for 30 min
- - Bhatia et al,1956
Drying ratio 3:1 sulphured 16lbs Saanmugan,1992Dehydrated
Jackfruit flakesDrying - 1 year KAU,1999
Jackfruit bar Standardized method Modified Polypropylene packets
(MPP)
6 months Krishnaveni et al,1999
Jackfruit chips Fried + antioxidant (BHT and Sorbic acid) MAP 3 months Gokul brand kundapur
Seed flour biscuits
Baking at standard method LDPE/PLDPE;24- 30 0C
2 months Ukkuru and Pandey, 2005
Knowledge gap
No study on engineering properties of tender jackfruit.
For tender jackfruit, no study on post-harvest operations.
No study on technology for prevention of browning of freshcut tender jackfruit.
Materials and methods
Physical properties Instrument used/formulaWeight (g) Analytical balanceLength (a) Vernier caliper (0.01cm)/ ScaleDiameter(b)
Arithmetic Mean Diameter
Geometric Mean Diameter GMD = (a b2) 1/3
Sphericity
Aspect Ratio
Volume Liquid Displacement method (V)
Coefficient of friction Angle of inclination apparatusTextural/Mechanical properties
Hardness, Rupture force, deformation
Texture Analyzer, CT3
Jackfruits on tree
Materials and methods
Chemical Properties Instrument Used/Formula
Moisture (%) AOAC,2000
Ash content (%) AOAC,2000
Crude fiber (%) Hennerberg et al. (1999)method,
Fat (%) AOAC, 2000
Carbohydrate (%) Lane and Eynon Method
Protein (%) Kjeldahl Method
pH pH meter
Acidity (%) Titration Method
TSS (o Brix) Refractometer
Reducing Sugar (%) Fehling's Titration Method
Vitamin C (mg/100ml) Indophenol Method
Methodology
Prevention of browningSolving the problem of oxidative browning
Independent variables Dependent variables
Concentration of CaCl2(2 to 5% w/ʋ, X1)
Colour
FirmnessConcentration of Citric acid(1 to 2.5% w/ʋ, X2) Browning Index
Treatment time(3-10 minutes, X3)
Overall Acceptance
Design expert CCD (Central Composite design) was used
MethodologyExperiment
RunCaCl2 Citric acid Time
1 5.00 1.00 10.002 3.50 3.01 6.503 5.00 1.00 3.004 2.00 1.00 3.005 3.50 1.75 6.506 3.50 1.75 6.507 3.50 1.75 6.508 2.00 2.50 3.009 5.00 2.50 10.00
10 2.00 1.00 10.0011 5.00 2.50 3.0012 3.50 1.75 6.5013 3.50 0.49 6.5014 0.98 1.75 6.5015 3.50 1.75 12.3916 3.50 1.75 6.5017 2.00 2.50 10.0018 3.50 1.75 0.6119 6.02 1.75 6.5020 3.50 1.75 6.50
Dependent Parameter
Firmness:Texture profile of jackfruit Fruit were measured usingCT3 texture analyser [probe: needle probe (TA9, 20mmL), pre-test speed: 1.00 mm/s, test speed: 0.50 mm/s,post- test speed: 0.5 mm/s; load cell: 10000g].
• The results were taken from the installed Texture ProCT Software.
Browning Index:• 5 g of sample was extracted in 100ml ethanol (67%)
for 60 minute.• Then the extract was filter by using filter paper
(Whatman filter No.1).• Then filtrate was used to determine browning index
by using UV-visible spectrophotometer (wavelengthat 420nm) with blank as 67% ethanol (Sexena et al.,2009).
Dependent Parameter
Color:Colourflex (hunter colorimeter) was used to express the color in the term of L*(black to white), a* (red to green) and b* (yellow to blue). Then the change in colour was determined by using formula:
Where,• ΔEab - Measure of change in visual perception of two
given colours.• L*
, a*, b* - Measure of colours values for provided samples.
Dependent Parameter
Sensory Evaluation:
• Nine point hedonic scale was used (Larmond, 1977)and the team of 10 trained panellists were selected.
• The scores assigned to each parameters were 1 to 9,where 1 stands for extremely dislike and 9 stands forextremely like.
• The samples were coded and randomly drawn by thepanellists.
Dependent Parameter
Properties Whole Flesh (Edible) Peel LatexWeight (kg/ Fruit) 3.14 ± 0.83 1.745 ± 0.35 1.12 ± 0.21 0.25 ± 0.11
Shape Oblong NA NASizeLength (cm)Diameter (cm)Geometric mean diameter (cm)Arithmetic mean diameter (cm)
18.32 ± 2.4314.11 ± 1.9615.37 ± 2.3115.49 ± 2.66
NA NA18.32 ± 2.433.76 ± 0.414.16 ± 0.718.47 ± 0.94
Sphericity 0.83 ± 0.06 NA NA NAConsumable matter, % 55.57 ± 3.61 NA NA NANon edible matter, & 44.63 ± 3.12 NA NA NASurface Area (cm2) 1534.5 ± 189.5 NA NA NA
Physical properties of tender jackfruit)
Properties Flesh (Edible) Peel LatexMoisture Content (%) 84.77 ± 4.45 81.11 ± 3.42 81.34 ± 1.44Ash Content (%) 99.48 ± 5.04 98.89 ± 0.13 99.31 ± 0.03Total Solids 0.15 ± 0.02 0.18 ± 0.08 0.18 ± 0.04pH 6.11 ± 0.02 6.81 ± 0.06 6.71 ± 0.16Total Soluble Solids(oBrix)
5.1 ± 0.03 5.6 ± 0.02 6.0 ± 0.02
Total Dissolved Solids 2.33 ± 0.8 3.33 ± 0.5 2.33 ±0.5
Sl. No L value a* value b* value
Whole jackfruit 32.16±1.38 5.03±0.31 21.7±1.62
Chemical properties of tender jackfruit
Colour properties of tender jackfruit
Colorflex EZ for colour measurement
Effect on firmness
Texture is an important properties indetermining the freshness fruit &vegetables.
The maximum firmness value was 4.595 N(at 3.5% CaCl2; 1.75% citric acid & 12.39minutes).
The minimum firmness value was 0.686 N(at 3.5% CaCl2; 1% citric acid & 10minutes).
The firmness was increasing as theconcentration of CaCl2 and the treatmenttime was increasing.
Effect on Browning Index (BI)
Browning is an important factorwhich influence the shelf life &marketing of the products .
The maximum Browning Indexvalue was 4.595 (at 3.5% CaCl2;1.75% citric acid & 12.39 minutes).
The minimum Browning Indexvalue was 0.035 (at 0.98% CaCl2;1.75% citric acid & 6.5 minutes).
Increase in concentration ofCaCl2 & treatment time, resultedin decrease the BI.
Effect on Color Change (ΔE)
The lower the value of colourchange, the better the colourqualityof the products
The maximum change in colourvalue was 21.802 (at 5% CaCl2; 1%citric acid & 10 minutes).
The minimum change in colourvalue was 0.932 (at 3.5% CaCl2;1.75% citric acid & 12.39 minutes).
The retention of colour is more incase of higher concentration ofcitric acid and longer treatmenttime.
Effect on Overall Acceptability (OAA)
The maximum value for OAAwas 8.23 (at 3.5% CaCl2; 1.75%citric acid & 0.61 minutes).
The minimum value for OAA was4.32 (at 2% CaCl2; 2.5% citric acid& 10 minutes).
The sensory values for thetexural properties were foundpositively affected with theconcentration of CaCl2 andconcentration of citric acid.
Optimization and desirability
The desirability curve is concave innature and desirability ranges from0.588 to 0.92.
Most desirable results can be takenfrom the curve i.e. At highest citricacid concentration and concentrationof CaCl2 at centre point.
Optimum Conditions
Variables Range Optimum ConditionsCaCl2
(%) 2 to 5 3.17Citric acid (%) 1 to 2.5 1.37Time (Min.) 3 to 10 6.78
Response Predicted values by model Experimental Values
Firmness 3.745 3.504 ± 0.33BI 0.102 0.0987 ± 0.034ΔE 3.211 2.989 ± 0.46OAA* 6.446 6.886 ± 0.43
Conclusions• From the model and with the help of RSM the optimised
conditions were 3.17% concentration of CaCl2 and 1.37%concentration of citric acid for 6.78 minute treatmenttime.
• The experimental data was found that the model washaving good fit with high R2 (0.942) value.
• The optimised conditions for processing ensure maximumretention of quality and longer shelf life.
• The output from this study could be prove a boon for theindustries which deals with processing and packaging ofjackfruit.
Acknowledgement
• National Institute of Technology (NIT), Rourkla, Odisha, India
• Author : Sandeep Singh Rana (Ph.D. student) & Prof. SabyasachiMishra
• HOD : Prof. Sabyasachi Mishra
My family members, Miss. Payal and all the students, colleagues and staff in the Department.
WASET (World Academy of Science, Engineering and Technology) for accepting our manuscript for the conference.
References• Azad, A.K. 2000. Genetic diversity of jackfruit in Bangladesh and development of propagation
methods. Ph. D Thesis, University of Southampton, UK. 200 p.• Baliga, M.S., Shivashankara, A.R., Haniadka, R., Dsouza, J. and Bhat, H.P. 2011. Phytochemistry,
nutritional and pharmacological properties of Artocarpus heterophyllus Lam (jackfruit): Areview. Food Research International, 44:1800-1811 p.
• Benherlal, P.S. and Arumughan, C. 2007. Chemical composition and in vitro antioxidant studieson syzgium cumini fruit. Journal of the Science of Food and Agriculture. 87(14):2560-2569 p.
• Berry, S.K. and Kalra, C.L. 1987. Cultivation and Processing of Jackfruit. Indian Ed Pack.42(5):62-67 p.
• Bhatia, S., Siddappa, G.S. and Lal, G. 1956. Product development from the fruits. Indian J.Agric., 25:408 p.
• Bianchi, T., Guerrero, L., Gratacós-Cubarsí, M., Claret, A., Argyris, J., Garcia-Mas, J. and Hortós,M., 2016. Textural properties of different melon (Cucumis melo L.) fruit types: Sensory andphysical-chemical evaluation. Scientia Horticulturae, 201,46-56 p.
• Boning and Charles, R. 2006. Florida's Best Fruiting Plants: Native and Exotic Trees, Shrubs, andVines. Sarasota, Florida: Pineapple Press, Inc. 107 p.
• Chanda, I., Chanda, S.R. and Dutta, S.K. 2009. Anti-inflammatory activity of a proteaseextracted from the fruit stem latex of the plant Artocarpus heterophyllus Lam. Research Journalof Pharmacology and Pharmacodynamics. 1:70-72 p.
• Elevitch, C.R. and Manner, R.I. 2006. Species Profiles for Pacific Island Agroforestry. PermanentAgriculture Resources, www.traditionaltree.org. 17 p. (Accessed on: 20.02.2016).
• FDA. 2005. Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices.United States Department of Health and Human Services, Food and Drug Administration,.www.cfsan.fda.gov/~dms/prodsafe.html. (Accessed on: 20.02.2016).
References • Fellows, P.J. 1997. Guidelines for Small Scale Vegetable Processors. FAO Agricultural Services
Bulletin. Rome. 127 p.• Gunasena, H.P.M., Ariyadasa, K.P., Wikramasinghe, A., Herath, H.M.W., Wikramasinghe, P. and
Rajasearuna, S.B. 1996. Manual of Jack cultivation in Sri Lanka. Forestry Information Service.Forest Department. 48 p.
• Gupta, K. and Tandon, N. 1996. Review on Indian medicinal plants. Indian Council of MedicalResearch. New Delhi. 182-200 p.
• Hossain and Haq, N. 2006. Jackfruit, Artocarpus heterophyllus. Field Manual for ExtensionWorkers and Farmers, SCUC, Southampton University, UK. 192 p.
• Jaiswal, V.S. and Amin, M.N. 1992. Guava and Jackfruit, Biotechnology of perennial fruit crops,CAB Int., Wallingford, UK. 421-431 p.
• Joseph, T. and Kumaran, K. 1996. Fruit set, fruit development and fruit drop in hard and softflaked types of jack (Artocarpus heterophyllus Lam.). Madras Agriculture Journal. 81: 239-24p.
• Lal, G., Siddappa, G.S. and Tandon, G.L. 1960. Preservation of Fruits and Vegetables. IndianCouncil of Agricultural Research, New Delhi, 124 p.
• Loizzo, M.R., Tundis, R., Chandrika, U.G., Abeysekera. A.M., Menichini, F. and Frega, N.G. 2010.Antioxidant and antibacterial activities on food borne pathogens of Artocarpus heterophyllusLam. (Moraceae) leaves extracts. Journal of Food Science, 75:291-295 p.
• Matthew, L. 1995. Report No. RPV 2/95, Kerala Agriculture University, Thrissur, Kerala• National Horticulture Board. 2014. Indian Horticulture Database. Ministry of Agriculture, India.
1–286 p.• Pradhan, R.C., Naik, S.N., Bhatnagar, N. and Vijay, V.K., 2009. Moisture-dependent physical
properties of jatropha fruit. Industrial crops and products,29(2).341-347 p.