Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of anticaking agents

被引:25
|
作者
Chang, Lee Sin [1 ]
Karim, Roselina [2 ]
Abdulkarim, Sabo Mohammed [3 ]
Yusof, Yus Aniza [4 ]
Ghazali, Hasanah Mohd [1 ]
机构
[1] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Sci, Serdang 43400, Selangor, Malaysia
[2] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang, Malaysia
[3] Fed Univ Dutse, Dept Microbiol & Biotechnol, Fac Sci, Dutse, Nigeria
[4] Univ Putra Malaysia, Dept Proc & Food Engn, Fac Engn, Serdang, Malaysia
关键词
Soursop; powder; anticaking agents; tricalcium phosphate; calcium silicate; storage; kinetic reaction; morphology; ALUMINUM LAMINATED POLYETHYLENE; DIFFERENT PACKAGING MATERIALS; SHELF-LIFE; GLASS-TRANSITION; MILK POWDER; PHYSICOCHEMICAL PROPERTIES; ACCELERATED STORAGE; FOOD POWDERS; MANGO POWDER; QUALITY;
D O I
10.1080/10942912.2018.1510836
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Soursop is a tropical fruit that undergoes postharvest deterioration rapidly. Conversion into powder is an ave nue to value-add the fruit as it helps to reduce postharvest losses. Although powder production is not complicated, studies have shown that caking is a common problem often associated with fruit powders. Thus, an addition of a food additive is needed to improve the storage stability of powders. In this study, soursop powder was produced by spray-drying an enzyme-liquefied soursop puree incorporated with either tricalcium phosphate (TCP) or calcium silicate (CS), at three different concentrations (0.5, 1.0, and 1.5% w/w). The control was considered powder without the addition of anticaking agent. Storage stability of the powder packed in aluminum-laminated polyethylene (ALP) pouches was examined at conventional (25 +/- 1 degrees C) and accelerated (38 +/- 1 degrees C) temperatures for 91days until lumpiness was observed. Statistical analysis showed that the addition of anticaking agent significantly (p0.05) improved the process yield of powder (7.2%). The moisture content, water activity, density, and water solubility index of the powder were significantly affected by storage time, storage temperature, and concentration of the anticaking agents. The critical moisture content, X-c, for control and powder incorporated with either TCP or CS was 0.07g H2O/g ds. The total color difference (E) of the powder increased throughout the storage period, followed by a zero-order kinetic reaction. Kinetics-derived Arrhenius model showed that the activation energy (Ea) of color change ranged between 6.5 and 17.3kJ/mol. Scanning electron microscopy showed that the freshly spray-dried powder was composed of spherical particles with smooth surfaces but these particles tended to agglomerate and form liquid bridges after storage for 91days. Overall, TCP and CS exhibited a protective effect by lowering moisture adsorption and improved the glass transition temperature of the powder.
引用
收藏
页码:1937 / 1954
页数:18
相关论文
共 50 条
  • [21] Optimization of processing parameters for the microencapsulation of soursop (Annona muricata L.) leaves extract: Morphology, physicochemical and antioxidant properties
    Jordan-Suarez, Oscar
    Glorio-Paulet, Patricia
    Vidal, Leslie
    SCIENTIA AGROPECUARIA, 2021, 12 (02) : 161 - 168
  • [22] Development of vacuum-dried powder and drinking yoghurt from soursop fruit (Annona muricata L.) and evaluation of their physico-chemical and functional properties
    Ranaweera, N., I
    Pitipanaarachchi, R. C.
    Herath, H. M. T.
    Chandramali, D. V. P.
    JOURNAL OF THE NATIONAL SCIENCE FOUNDATION OF SRI LANKA, 2022, 50 (02): : 489 - 502
  • [23] Bacillus mojavensis enhances the antioxidant defense mechanism of soursop (Annona muricata L.) fruits during postharvest storage
    Ulises Bautista-Rosales, Pedro
    Alheli Ochoa-Jimenez, Veronica
    Patricia Casas-Junco, Paloma
    Balois-Morales, Rosendo
    Rubio-Melgarejo, Alejandro
    Elpidio Diaz-Jasso, Angel
    Berumen-Varela, Guillermo
    ARCHIVES OF MICROBIOLOGY, 2022, 204 (09)
  • [24] Storage Stability of Spray-Dried Blackberry Powder Produced with Maltodextrin or Gum Arabic
    Ferrari, Cristhiane Caroline
    Marconi Germer, Silvia Pimentel
    Alvim, Izabela Dutra
    de Aguirre, Jose Mauricio
    DRYING TECHNOLOGY, 2013, 31 (04) : 470 - 478
  • [25] Bacillus mojavensis enhances the antioxidant defense mechanism of soursop (Annona muricata L.) fruits during postharvest storage
    Pedro Ulises Bautista-Rosales
    Verónica Alhelí Ochoa-Jiménez
    Paloma Patricia Casas-Junco
    Rosendo Balois-Morales
    Alejandro Rubio-Melgarejo
    Ángel Elpidio Díaz-Jasso
    Guillermo Berumen-Varela
    Archives of Microbiology, 2022, 204
  • [26] Effect of the pattern of spread and frequency of nitrogen fertilization on antioxidant activity in fruits of soursop (Annona muricata L.)
    Fuenmayor, Mabel
    Ettiene, Gretty
    Perez-Perez, Evelyn
    Raga, Johanna
    REVISTA DE LA FACULTAD DE AGRONOMIA DE LA UNIVERSIDAD DEL ZULIA, 2016, 33 (02): : 137 - 161
  • [27] Storage stability and anti-caking agents in spray-dried fruit A review
    Pui, Liew Phing
    Saleena, Lejaniya Abdul Kalam
    Ghazali, Hasanah Mohd
    FOODS AND RAW MATERIALS, 2024, 12 (02) : 229 - 239
  • [28] Transcriptome Analysis of Soursop (Annona muricata L.) Fruit under Postharvest Storage Identifies Genes Families Involved in Ripening
    Apatzingan Palomino-Hermosillo, Yolotzin
    Berumen-Varela, Guillermo
    Alheli Ochoa-Jimenez, Veronica
    Balois-Morales, Rosendo
    Orlando Jimenez-Zurita, Jose
    Ulises Bautista-Rosales, Pedro
    Elizabeth Martinez-Gonzalez, Monica
    Guadalupe Lopez-Guzman, Graciela
    Alberto Cortes-Cruz, Moises
    Felipe Guzman, Luis
    Cornejo-Granados, Fernanda
    Gallardo-Becerra, Luigui
    Ochoa-Leyva, Adrian
    Alia-Tejacal, Iran
    PLANTS-BASEL, 2022, 11 (14):
  • [29] Freeze-dried Chitosan Matrices for Slow-Release of Acetogenins Extracted from Soursop (Annona Muricata L.) Leaves
    Mulia, Kamarza
    Fauzia, Farah
    Krisanti, Elsa
    PROCEEDINGS OF THE 5TH INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2019, 2019, 2175
  • [30] Differential Responses of Antioxidative System during the Interaction of Soursop Fruits (Annona muricata L.) and Nectria haematococca at Postharvest Storage
    Rubio-Melgarejo, Alejandro
    Balois-Morales, Rosendo
    Alheli Ochoa-Jimenez, Veronica
    Patricia Casas-Junco, Paloma
    Orlando Jimenez-Zurita, Jose
    Ulises Bautista-Rosales, Pedro
    Berumen-Varela, Guillermo
    PLANTS-BASEL, 2021, 10 (07):