scholarly journals PHYSICOCHEMICAL, SENSORIAL AND MICROBIOLOGICAL ANALYSIS OF MINIMALLY PROCESSED FRUITS OF PAPAYA AND PINEAPPLE

2021 ◽  
Vol 21 (No 1) ◽  
Author(s):  
Rizwana . ◽  
Ruchi Sharma ◽  
Eram Rao ◽  
Tanya Luva Swer ◽  
Aparna Agarwal
Keyword(s):  
Ascorbic Acid ◽  
Sodium Chloride ◽  
Citric Acid ◽  
Low Temperature ◽  
Acid Solution ◽  
Shelf Life ◽  
Microbiological Analysis ◽  
Citric Acid Solution ◽  
Minimally Processed ◽  
Fruit Samples

The current study intended to discover the storage/shelf life of papaya and pineapple, minimally processed fruits, based on their physicochemical, sensorial, and microbiological analysis. They were stored at low temperature at 4?C for 8 days. Methods: The papaya slices were dipped into 1000ppm citric acid solution and a solution of 150ppm ascorbic acid and 1000ppm citric acid. On other hand, pineapple slices were dipped into a solution of 1% sodium chloride and 1% calcium chloride and another solution of 150ppm ascorbic acid and 1000ppm citric acid. Both fruit samples were immersed into the respective solutions for around 2-3minutes. Results: From the results of treatments, it was revealed that the combination of 150ppm ascorbic acid and 1000ppm citric acid solution, in both the samples showed the best outcomes. Conclusion: It ultimately concludes that after this treatment the minimally processed papaya and pineapple can be stored effectively and safely in good conditions for 8 days at low temperature.

Inactivation of Salmonella during Drying and Storage of Apple Slices Treated with Acidic or Sodium Metabisulfite Solutions

2003 ◽  
Vol 66 (12) ◽  
pp. 2245-2251 ◽  
Author(s):  
PATRICIA A. DiPERSIO ◽  
PATRICIA A. KENDALL ◽  
MEHMET CALICIOGLU ◽  
JOHN N. SOFOS
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Acid Solution ◽  
Brilliant Green ◽  
Sodium Metabisulfite ◽  
Sterile Water ◽  
Citric Acid Solution ◽  
Acidic Solutions ◽  
Apple Slices ◽  
And Storage

This study was undertaken to determine whether pretreating inoculated Gala apple slices with metabisulfite or acidic solutions enhanced the inactivation of Salmonella during dehydration and storage. Apple slices inoculated with a five-strain mixture of Salmonella (7.6 log CFU/g) were pretreated, dried for 6 h at 60°C, and stored aerobically at 25°C for 28 days. Predrying treatments included (i) no treatment, (ii) 10 min of immersion in sterile water, (iii) 10 min of immersion in a 4.18% sodium metabisulfite solution, (iv) 10 min of immersion in a 3.40% ascorbic acid solution, and (v) 10 min of immersion in a 0.21% citric acid solution. Samples were plated on tryptic soy agar with 0.1% pyruvate (TSAP), brilliant green sulfa (BGS) agar, and xylose lysine tergitol 4 (XLT4) agar for the enumeration of bacteria. Populations were not significantly (P > 0.05) reduced by immersion in water but were reduced by 0.7 to 1.1 log CFU/g by immersion in acidic solutions. Immersion in the sodium metabisulfite solution reduced populations by 0.4, 1.3, and 5.4 log CFU/g on TSAP, BGS agar, and XLT4 agar, respectively. After 6 h of dehydration at 60°C, populations on untreated and water-treated slices were reduced by 2.7 to 2.8, 2.7 to 2.9, and 4.0 to 4.2 log CFU/g as determined with TSAP, BGS agar, and XLT4 agar, respectively. In contrast, populations on slices treated with sodium metabisulfite, ascorbic acid, and citric acid were reduced after 6 h of dehydration by 4.3, 5.2, and 3.8 log CFU/g, respectively, as determined with TSAP; by 4.7, 5.5, and 3.9 log CFU/g, respectively, as determined with BGS agar; and by 5.5, 5.7, and 5.6 log CFU/g, respectively, as determined with XLT4 agar. Bacteria were still detectable by direct plating after 28 days except on slices treated with ascorbic acid. Immersion in metabisulfite or acidic solutions prior to dehydration should enhance the inactivation of Salmonella during the dehydration and storage of Gala apple slices.

scholarly journals Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities

Beverages ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 25 ◽  
Author(s):  
Md. Shakir Moazzem ◽  
Md. Belal Hossain Sikder ◽  
Wahidu Zzaman
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Shelf Life ◽  
Acid Content ◽  
Sodium Benzoate ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Microbiological Analysis ◽  
Potassium Metabisulphite ◽  
Sensory Qualities

An investigation was carried out to extend the shelf life of wood apple beverages by up to 50 days from its natural shelf life of 8–12 h. A wood apple beverage was prepared using freeze-dried wood apple powder. Four samples were developed by pasteurizing the beverage at 85 °C for 10 min and treatment with a combination of 50 ppm and 100 ppm of potassium metabisulphite, citric acid, ascorbic acid, and sodium benzoate. Replications and controls were properly maintained. The total soluble solids (°Brix), pH, titrable acidity, ascorbic acid content, microbial growth and sensory attributes of the prepared juice samples were evaluated at an interval of 10 days over a storage period of 50 days. TSS was found to increase (16.30–18.25°Brix) with storage period, while pH (5.43–4.10), titratable acidity (0.67–0.08%), and ascorbic acid content (4.65–1.01 mg/100 mL) decreased with time (Table A1). The microbiological analysis showed little or no growth for samples treated with a combination of 50 ppm potassium metabisulphite, citric acid, ascorbic acid and sodium benzoate up to 50 days. Consumer acceptability of the beverage was found to be satisfactory. Thus, shelf life of wood apple beverage was extended to 50 days satisfactorily, ensuring consumption-safe parameters and satisfactory sensory qualities.

scholarly journals Control of Browning in Lye-Peeled Taniers

1969 ◽  
Vol 61 (4) ◽  
pp. 489-500
Author(s):  
F. Sánchez-Nieva
Keyword(s):  
Citric Acid ◽  
Acid Solution ◽  
Shelf Life ◽  
Direct Relation ◽  
Citric Acid Solution ◽  
Browning Reaction ◽  
Off Flavors

Browning of lye-peeled tanier tubers could not be prevented satisfactorily by preheating them for 30 minutes in water at temperatures ranging from 140 to 170° F (60- 77° C) before lye peeling at 200 to 210° F (93-99° C). Preheating increased peeling losses 50%. Dipping the lye-peeled tubers in 1% citric acid solution reduced browning to the extent that trimming could be carried out without discoloration. Sulfitation to levels of 200 p/m SO2 completely controlled the browning reaction. Sulfitation also improved the shelf life of frozen taniers stored at -10° F (-23.3° C) for 210 days, preventing the development of off-flavors and changes in color. Sulfite uptake by taniers was found to be independent of the pH of the sulfiting solution, within the range of 5.3 to 3.3. Sulfite uptake increased in direct relation ship to the concentration of sulfites in the sulfiting solution.

scholarly journals Comparative Analysis of Flour Properties of Dioscorea alata Tuber And Its Utilization On Wet Noodle

2019 ◽  
Vol 1 (2) ◽  
pp. 70-75
Author(s):  
Lavlinesia Lavlinesia
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Acid Solution ◽  
Food Industry ◽  
Dioscorea Alata ◽  
Citric Acid Solution ◽  
Ascorbic Acid Solution ◽  
Random Design ◽  
The World ◽  
Flour Properties

Abstract— Dioscorea alata grown in many areas of the world has been intensively studied.  However none of Indonesian cultivar has been intensively studied for their properties and its utilization in food industry. This research was aimed to compare the properties of purple Dioscorea alata’s flour produced using different methods and to study the effect of partly substituted wheat by purple Dioscorea alata’s flour on the characteristic of wet noodles. The research on the properties of purple Dioscorea alata’s flour was conducted using complete random design with treatment on the methods used to produce flour: control, steaming, soaking in 1% citric acid solution + steaming, blanching + soaking in 1% citric acid solution + steaming and blanching + soaking in 2% ascorbic acid solution + steaming.These 5 methods were repeated 4 times. The research on utilization of Dioscoreaalata’s flour on wet noodle was conducted using complete random design with 5 levels of treatment (0%, 10%, 20%, 30%, and 40% of Dioscorea alata’s flour) and 4 replications.   The result showed that steaming the slices of tuber for 7 minutes prior to drying was an effective method to produce flour with strong natural color of purple. The concentration of Dioscorea alata’s flour significantly affects the elongation and texture of noodle (p<0.05).   Except for its unpleasant grey color, wet noodle can be produced using up to 40% Dioscorea alata’s flour.

Solubility of Phosphorus in Citric Acid Solution as an Index of Biological Availability

1979 ◽  
Vol 16 (5) ◽  
pp. 290-292 ◽  
Author(s):  
Minoru YOSHIDA ◽  
Michiyuki ISHIKAWA ◽  
Hiroki NAKAJIMA ◽  
Saburo HOTTA
Keyword(s):  
Citric Acid ◽  
Acid Solution ◽  
Biological Availability ◽  
Citric Acid Solution

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

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