Physicochemical, antioxidant and microbiological behavior of soursop purees during thermal treatment
,
*
and
Article Sidebar
Full Text: 
PDF
Main Article Content
Abstract
In this study, the influence of thermal treatment at temperatures 70, 80, and 90°C for 0 to 45 minutes on the quality of soursop puree was investigated in terms of physicochemical properties and antioxidant activity. Total phenolic content and antioxidant activity of the sample were evaluated using spectrophotometric methods, ascorbic acid was tested using the titration method. The result showed that high temperature and prolonged heat treatment accelerated the degradation of physicochemical properties in soursop puree. The kinetic degradation of polyphenol, ascorbic acid, and antioxidant activity belonging to temperature was performed by Arrhenius equation with the Ea values were 54.42 kJ/mol, 48.83 kJ/mol, and 20.07 kJ/mol, respectively. Total aerobic counts and ∆E values of all samples were less than 1 x 102 CFU/g and 2.51, respectively. The soursop puree reached a good quality for all the tested attributes at 80°C for 15 minutes.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
References
Ampofo-Asiama, J., & Quaye, B. (2019). The effect of pasteurisation on the physicochemical and nutritional quality of soursop (Annona muricata L.) Juice. Asian Food Science Journal, 6(3), 1-8.
Badrie, N., & Schauss, A. G. (2010). Soursop (Annona muricata L.): composition, nutritional value, medicinal uses, and toxicology. In Bioactive Foods in Promoting Health (pp. 621-643). Academic Press.
Cebrián, G., Condón, S., & Mañas, P. (2017). Physiology of the inactivation of vegetative bacteria by thermal treatments: mode of action, influence of environmental factors and inactivation kinetics. Foods, 6(12), 107.
Chithra, K., Shaji, C., & Thomas, B. (2016). Evaluation of major phytochemical constituents of two edible fruit yielding species of Annonaceae: Annona muricata L. and Annona reticulata L. Journal of Medicinal Plants Studies, 4(44), 198-202.
Chutintrasri, B., & Noomhorm, A. (2007). Color degradation kinetics of pineapple puree during thermal processing. LWT-Food Science and Technology, 40(2), 300-306.
Dinesh, B., Yadav, B., Reddy, R. D., Padma, A. S., & Sukumaran, M. K. (2015). International Journal of Current Microbiology and Applied Sciences, 4(8), 864-868
International Organization for Standardization (1998). Fruit and vegetable products – Determination of titratable acidity (ISO 750:1998). https://cdn.standards.iteh.ai/samples/22569/eef01c3051f247398eb411358ccf25d1/ISO-750-1998.pdf
Ipsita, B., & Uma, G. (2018). Effect of thermal treatment on phenolic and antioxidant content of fresh bael juice. International Journal of Agricultural Engineering, 11(2), 282-288.
Liaotrakoon, W., De Clercq, N., Van Hoed, V., Van de Walle, D., Lewille, B., & Dewettinck, K. (2013). Impact of thermal treatment on physicochemical, antioxidative and rheological properties of white-flesh and red-flesh dragon fruit (Hylocereus spp.) purees. Food and Bioprocess Technology, 6(2), 416-430.
Lim, Y. Y., Lim, T. T., & Tee, J. J. (2007). Antioxidant properties of several tropical fruits: A comparative study. Food Chemistry, 103(3), 1003–1008.
Luzia, D. M. M. and Jorge, N. (2012). Soursop (Annona muricata L.) and sugar apple (Annona squamosa L.): Antioxidant activity, fatty acids profile and determination of tocopherols. Nutrition & Food Science, 42(6), 434 – 441.
Maturin, L., & Peeler, J. T. (2001). BAM: Aerobic plate count. US Food and Drug Administration: Silver Spring, MD, USA.
Mercali, G. D., Jaeschke, D. P., Tessaro, I. C., & Marczak, L. D. F. (2012). Study of vitamin C degradation in acerola pulp during ohmic and conventional heat treatment. LWT-Food Science and Technology, 47(1), 91-95.
Mokrzycki, W. S., & Tatol, M. (2011). Colour difference∆ E-A survey. Mach. Graph. Vis, 20(4), 383-411.
Paul, R., & Ghosh, U. (2012). Effect of thermal treatment on ascorbic acid content of pomegranate juice. Indian Journal of Biotechnology 11(3), 309-313
Petruzzi, L., Campaniello, D., Speranza, B., Corbo, M. R., Sinigaglia, M., & Bevilacqua, A. (2017). Thermal treatments for fruit and vegetable juices and beverages: A literature overview. Comprehensive Reviews in Food Science and Food Safety, 16(4), 668-691.
Shourove, J. H., Zzaman, W., Chowdhury, R. S., & Hoque, M. M. (2020). Effect of thermal treatment on physicochemical stability and antioxidant properties of locally available underutilized star fruit juice. Asian Food Science Journal, 14(3), 41-53.
Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., & Byrne, D. H. (2006).
Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19(6-7), 669-675.
Vikram, V. B., Ramesh, M. N., & Prapulla, S. G. (2005). Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering, 69(1), 31-40.
Wang, J., Law, C. L., Mujumdar, A. S., & Xiao, H. W. (2017). The degradation mechanism and kinetics of vitamin c in fruits and vegetables during thermal processing. In Prabhat K. N., Barjinder P. K. & Arun S. M. (Eds). Drying Technologies for Foods, Fundamentals and Applications (pp. 275-301). CRC Press
Wurlitzer, N. J., Dionísio, A. P., Lima, J. R., dos Santos Garruti, D., da Silva Araújo, I. M., da
Rocha, R. F. J., & Maia, J. L. (2019). Tropical fruit juice: Effect of thermal treatment and storage time on sensory and functional properties. Journal of Food Science and Technology, 56(12), 5184-5193.
Xu, G., Liu, D., Chen, J., Ye, X., Ma, Y., & Shi, J. (2008). Juice components and antioxidant capacity of citrus varieties cultivated in China. Food Chemistry, 106(2), 545-551.