دورية
Processing of sapodilla (Manilkara zapotaL.) fruit to a value-added shelf-stable product deploying radiation treatment: an approach to control post-harvest losses
| العنوان: | Processing of sapodilla (Manilkara zapotaL.) fruit to a value-added shelf-stable product deploying radiation treatment: an approach to control post-harvest losses |
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| المؤلفون: | Kumar, Sanjeev, More, Varsha, Adiani, Vanshika J., Kumar, Jitendra, Gautam, Satyendra |
| المصدر: | Journal of Food Measurement and Characterization; 20240101, Issue: Preprints p1-14, 14p |
| مستخلص: | Sapodilla/chikoo is highly nutritious and delicious, climacteric fruit which undergo rapid post-ripening microbial and physiological spoilage. An ambient shelf-stable product named as ‘chikoo fruit bites’ from ripe chikoo fruit was developed having jaggery as natural additive. This product was compared with another available product ‘chikoo fruit powder’ which has limited applications. Jaggery improved the compactness and particle binding of the product as indicated in scanning electron microscopy. Further, value addition impact of jaggery, particularly in the vitamin C content, minerals (calcium, potassium and iron) and functional (antioxidant and antimutagenic) properties was observed. Physical properties like water activity, moisture content, texture and color of the product was well retained which aided in its preservation, pliability and appeal during storage. Gamma radiation (5 kGy) was found effective as terminal treatment of the packaged samples for hygienization to avoid occasional contaminations occurring during prolonged storage. Cyclic voltametric analysis showed better redox behavior in radiation treated and stored products which corroborated well with its antioxidant capacity. This was primarily attributed to the enhancement in the extractability of phenolics upon radiation treatment. Furthermore, content of some reported bioactive flavor compounds including methoxy phenyl oxime, α-pinene, β-pinene, o-cymene, D-limonene and 3-phenylpropanol were enhanced during storage as monitored by GCMS analysis. Principle component analysis of flavor components indicated not much impact of radiation, whereas more effect of storage. Organoleptically, the product was found well acceptable up to 6 months of ambient storage in packed condition and rated higher than chikoo fruit powder available in the market. |
| قاعدة البيانات: | Supplemental Index |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 21934126 21934134 |
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| DOI: | 10.1007/s11694-023-02353-1 |