ABSTRACT
The effect of PVAc (Polyvinyl acetate) coating on various characteristics of capsicum was determined during postharvest storage at room temperature (30 ± 1 °C) and refrigeration temperature (10 ± 1 °C). Food grade PVAc was used to make different coating formulations (2.5, 5, 7.5, 10 and 12.5%) by dissolving alcohol-water mixtures. After coating, the samples were stored at room temperature (30 ± 1 °C) and refrigeration temperature (10 ± 1 °C) for a comparative study. Various physicochemical parameters viz. weight loss, TSS, acidity, chlorophyll, pH, ascorbic acid, and color were analyzed every three days of storage till spoilage. Results revealed that the physicochemical characteristics and the quality of the bell peppers were improved by coating treatments at both the storage conditions. PVAc concentrations of 10 and 12.5% performed better than other PVAc coatings in retaining the chlorophyll and water content, which ultimately increased the shelf life of capsicum without significantly affecting its green color. The coating reduced the weight loss and color change, maintained total soluble solids, titratable acidity, pH over the storage period. About 40-50% less weight loss was observed in case of higher PVAc coating concentrations (10 and 12%). Therefore, the present study results suggested that PVAc coating can maintain postharvest storage quality of capsicum at 30 ± 1 °C and 10 ± 1 °C storage conditions.
ABSTRACT
Various oxidative enzymes account for the quality degradation of sapodilla (Manilkara achras L.) juice and need to be inactivated through emerging and continuous green pressure processing technology. In this study, pressurization of sapodilla juice was attempted via microfluidization (MF) at pressure range of 10,000-30,000 pound per square inch (psi) with 1-3 passes or cycles. The impact of microfluidization on the activity of polyphenol oxidase (PPO), peroxidase (POD), color, total soluble solid (TSS), viscosity, serum cloudiness along with particle size, and microbial load of sapodilla juice was assessed. Results showed that microfluidization (MF) decreased the residual PPO activity from 100 to 80.78 % and POD activity from 100 to 40.57%. However, TSS (18.81-19.01 %), viscosity (2.64-2.06 cP), serum cloudiness (2.19-1.22 %) and total color change (3.19-18.54) was also significantly affected. Most of these changes were observed due to particle size (PS) reduction that varied from 65.19 to 8.13 µm. Microfluidized juice revealed color improvement at particular MF pressure and pass due to enzyme inactivation. Moreover, lowest microbial load (2.89 Log CFU/ mL) was found at 30,000 psi/3 pass of MF as compared to control sample (unprocessed juice) (7.57 Log CFU/ mL). Consequently, MF can be potential candidate in processing of juices against spoilage.
Subject(s)
Manilkara , Catechol Oxidase , Coloring Agents , Food , ViscosityABSTRACT
Thin-layer convective drying of plantain banana was performed at four different temperatures from 50 to 80 °C, with slice thicknesses from 2 to 8 mm. The drying curves, fitted to seven different semi-empirical mathematical models, were successfully used to fit experimental data (R2 0.72−0.99). The diffusion approach had better applicability in envisaging the moisture ratio at any time during the drying process, with the maximum correlation value (R2 0.99) and minimum value of x2 (2.5×10−5 to 1.5×10−4) and RMSE (5.0 ×10−3 to 1.2×10−2). The Deff, hm, and Ea values were calculated on the basis of the experimental data, and overall ranged from 1.11×10−10 to 1.79×10−9 m2 s−1, 3.17×10−8 to 2.20 ×10−7 m s−1 and 13.70 to 18.23 kJ mol−1, respectively. The process energy consumption varied from 23.3 to 121.4 kWh kg−1. The correlation study showed that the drying temperature had a close correlation with hm value and sample hardness. A significant (p < 0.05) increase in hardness of dried plantain banana was observed at 80 °C compared to the other temperatures. Additionally, the sample hardness and process energy consumption were more positively correlated with the thickness of the samples.
