A Process for Prevention of Browning in Fresh Cut Tender Jackfruit

Dr. Rama Chandra Pradhan Department of Food Process Engineering National institute of technology, Rourkela

Abstract Jackfruit (Artocarpus heterophyllus L.) in its tender form is consumed as a vegetable and popular for its flavour, colour and meat like texture. In south Asian countries like Bangladesh, India, Pakistan and Indonesia the market value for tender jackfruit is very high. But, due to lack of technology the marketing and transportation of the fruit is a challenge. The processing activities like washing, sorting, peeling and cutting enhances oxidative stress in fresh cut jackfruit. It is also having the ill effects on quality of fresh cut tender jackfruit by increase in microbial contaminations, excessive tissue softening, and depletion of phytochemicals and browning. Hence, this study was conducted as a solution to the above problem. Fresh cut tender Jackfruit slices were processed by using the independent parameters such as concentration of CaCl2 (2-5%), concentration of citric acid (1-2.5%) and treatment time (4-10 min.) and the depended variables were Browning index (BI), colour change (ΔE), Firmness (F) and Overall all acceptability (OAA) after the treatment. From the response variables the best combination of independent variables was resulted as 3% concentration of CaCl2 and 2% concentration of citric acid for 6 minutes. At these optimized processing treatments, the browning can be prevented for fresh cut tender jackfruit. This technology can be used by researcher, scientists, industries etc. for further processing of tender jackfruit. Keywords: Tender Jackfruit, browning index, firmness, texture.

A Process for Prevention of Browning in Fresh Cut Tender Jackfruit

Dr. Rama Chandra PradhanAssistant Professor

Content

IntroductionNutritional and health benefitsKnowledge gapObjectivesMaterials and MethodsResults and DiscussionsAcknowledgementReferences

IntroductionCommon name: JackfruitScientific name: Artocarpus heterophyllus

Tropical and seasonal fruit

Largest tree borne fruit in the word

(Atibruhatphala)

Thick, hard and spiky/ thorny peel.

(Kantaphala)

Vegetable + Fruit

Poor man’s fruitTender Jackfruit

Jackfruit production in the world

India43%

Bangladesh28%

Thailand12%

Indonesia10%

Nepal1%

Others6%

Production percentage of jackfruit in worldSource: Indian Horticulture Database (2014)

Indian Status

• Rank 1st in Production (1436 thousand tonnes)

• Productivity: 11.89 t/h.• Processing: <5%• Export: <3%• Losses: >30%• Consumed in tender form:

20-30% • Consumed in ripe form: 30-40%• Import in off season from

Bangladesh

Others1%

Assam13% Bihar

10%

Karnatak20%

Keral7%

Tamilnadu14%

Tripura11%

West Bengal24%

0%

0%

Statewise value of output from jackfruit(Country total Rs.16.07 Billions)

Source: Central Statistic office, 2010-11 (MOSPI, GOI)

Nutritional value

Nutrients Tender fruit Ripe fruit SeedWater (g) 76.2-85.2 72.0-94.0 51.0-64.5Protein (g) 2.0-2.6 1.2-1.9 6.6-7.04Fat (g) 0.1-0.6 0.1-0.4 0.40-0.43Carbohydrate (g) 9.4-11.5 16.0-25.4 25.8-38.4Fibre (g) 2.6-3.6 1.0-1.5 1.0-1.5Total sugars (g) NA* 20.6 NA*Total minerals (g) 0.9 0.8-0.9 0.9-1.2Calcium (mg) 30.0-73.2 20.0-37.0 50.0Phosphorus (mg) 20.0-57.2 38.0-41.0 38.0-97.0Potassium (mg) 287.0-323.0 191.0-407.0 246.0Sodium (mg) 3.0-35.0 2.0-41.0 63.2Vitamin A (IU) 30.0 175.0-540.0 10.0-17.0Vitamin C (mg) 12.0-14.0 7.0-10.0 11.0Energy (Kj) 50-210 88-410 133-139Source: Gunasena et al., 1996; Azad, 2000. NA* = Information not available

Table 1: Chemical and Nutritional Value of jackfruit per 100g

Tender jackfruit

Ripe jackfruit

Jackfruit seed

Health benefits from jackfruit

Value Added Products

Product Processing techniqueConditions of

storageDuration Reference

Ready to eat fresh jackfruit bulbs

Vacuum preserved (760mm lbs) Refrigeration 15 days Ukkuru and Pandey,2005

Ready to serve jackfruit beverage

10% juice,10-12% TSS,0.3% acidity

- - Chopra and Chauhan, 2001; Singh et al.,2001

Wine Standardized wine making process - - Krishnaveni et al,2000

Dehydrated jackfruit bulbs

Steeping of jackfruit bulbs in 0.1% potassium matabisulphide for 30 min

- - Bhatia et al,1956

Drying ratio 3:1 sulphured 16lbs Saanmugan,1992Dehydrated

Jackfruit flakesDrying - 1 year KAU,1999

Jackfruit bar Standardized method Modified Polypropylene packets

(MPP)

6 months Krishnaveni et al,1999

Jackfruit chips Fried + antioxidant (BHT and Sorbic acid) MAP 3 months Gokul brand kundapur

Seed flour biscuits

Baking at standard method LDPE/PLDPE;24- 30 0C

2 months Ukkuru and Pandey, 2005

Knowledge gap

No study on engineering properties of tender jackfruit.

For tender jackfruit, no study on post-harvest operations.

No study on technology for prevention of browning of freshcut tender jackfruit.

Objective

• To develop a process for prevention of browning in fresh-cut tender jackfruit

Materials and methods

Physical properties Instrument used/formulaWeight (g) Analytical balanceLength (a) Vernier caliper (0.01cm)/ ScaleDiameter(b)

Arithmetic Mean Diameter

Geometric Mean Diameter GMD = (a b2) 1/3

Sphericity

Aspect Ratio

Volume Liquid Displacement method (V)

Coefficient of friction Angle of inclination apparatusTextural/Mechanical properties

Hardness, Rupture force, deformation

Texture Analyzer, CT3

Jackfruits on tree

Materials and methods

Chemical Properties Instrument Used/Formula

Moisture (%) AOAC,2000

Ash content (%) AOAC,2000

Crude fiber (%) Hennerberg et al. (1999)method,

Fat (%) AOAC, 2000

Carbohydrate (%) Lane and Eynon Method

Protein (%) Kjeldahl Method

pH pH meter

Acidity (%) Titration Method

TSS (o Brix) Refractometer

Reducing Sugar (%) Fehling's Titration Method

Vitamin C (mg/100ml) Indophenol Method

Methodology

Prevention of browningSolving the problem of oxidative browning

Independent variables Dependent variables

Concentration of CaCl2(2 to 5% w/ʋ, X1)

Colour

FirmnessConcentration of Citric acid(1 to 2.5% w/ʋ, X2) Browning Index

Treatment time(3-10 minutes, X3)

Overall Acceptance

Design expert CCD (Central Composite design) was used

MethodologyExperiment

RunCaCl2 Citric acid Time

1 5.00 1.00 10.002 3.50 3.01 6.503 5.00 1.00 3.004 2.00 1.00 3.005 3.50 1.75 6.506 3.50 1.75 6.507 3.50 1.75 6.508 2.00 2.50 3.009 5.00 2.50 10.00

10 2.00 1.00 10.0011 5.00 2.50 3.0012 3.50 1.75 6.5013 3.50 0.49 6.5014 0.98 1.75 6.5015 3.50 1.75 12.3916 3.50 1.75 6.5017 2.00 2.50 10.0018 3.50 1.75 0.6119 6.02 1.75 6.5020 3.50 1.75 6.50

Dependent Parameter

Firmness:Texture profile of jackfruit Fruit were measured usingCT3 texture analyser [probe: needle probe (TA9, 20mmL), pre-test speed: 1.00 mm/s, test speed: 0.50 mm/s,post- test speed: 0.5 mm/s; load cell: 10000g].

• The results were taken from the installed Texture ProCT Software.

Browning Index:• 5 g of sample was extracted in 100ml ethanol (67%)

for 60 minute.• Then the extract was filter by using filter paper

(Whatman filter No.1).• Then filtrate was used to determine browning index

by using UV-visible spectrophotometer (wavelengthat 420nm) with blank as 67% ethanol (Sexena et al.,2009).

Dependent Parameter

Color:Colourflex (hunter colorimeter) was used to express the color in the term of L*(black to white), a* (red to green) and b* (yellow to blue). Then the change in colour was determined by using formula:

Where,• ΔEab - Measure of change in visual perception of two

given colours.• L*

, a*, b* - Measure of colours values for provided samples.

Dependent Parameter

Sensory Evaluation:

• Nine point hedonic scale was used (Larmond, 1977)and the team of 10 trained panellists were selected.

• The scores assigned to each parameters were 1 to 9,where 1 stands for extremely dislike and 9 stands forextremely like.

• The samples were coded and randomly drawn by thepanellists.

Dependent Parameter

RESULTS AND DISCUSSION

Properties Whole Flesh (Edible) Peel LatexWeight (kg/ Fruit) 3.14 ± 0.83 1.745 ± 0.35 1.12 ± 0.21 0.25 ± 0.11

Shape Oblong NA NASizeLength (cm)Diameter (cm)Geometric mean diameter (cm)Arithmetic mean diameter (cm)

18.32 ± 2.4314.11 ± 1.9615.37 ± 2.3115.49 ± 2.66

NA NA18.32 ± 2.433.76 ± 0.414.16 ± 0.718.47 ± 0.94

Sphericity 0.83 ± 0.06 NA NA NAConsumable matter, % 55.57 ± 3.61 NA NA NANon edible matter, & 44.63 ± 3.12 NA NA NASurface Area (cm2) 1534.5 ± 189.5 NA NA NA

Physical properties of tender jackfruit)

Properties Flesh (Edible) Peel LatexMoisture Content (%) 84.77 ± 4.45 81.11 ± 3.42 81.34 ± 1.44Ash Content (%) 99.48 ± 5.04 98.89 ± 0.13 99.31 ± 0.03Total Solids 0.15 ± 0.02 0.18 ± 0.08 0.18 ± 0.04pH 6.11 ± 0.02 6.81 ± 0.06 6.71 ± 0.16Total Soluble Solids(oBrix)

5.1 ± 0.03 5.6 ± 0.02 6.0 ± 0.02

Total Dissolved Solids 2.33 ± 0.8 3.33 ± 0.5 2.33 ±0.5

Sl. No L value a* value b* value

Whole jackfruit 32.16±1.38 5.03±0.31 21.7±1.62

Chemical properties of tender jackfruit

Colour properties of tender jackfruit

Colorflex EZ for colour measurement

Effect on firmness

Texture is an important properties indetermining the freshness fruit &vegetables.

The maximum firmness value was 4.595 N(at 3.5% CaCl2; 1.75% citric acid & 12.39minutes).

The minimum firmness value was 0.686 N(at 3.5% CaCl2; 1% citric acid & 10minutes).

The firmness was increasing as theconcentration of CaCl2 and the treatmenttime was increasing.

Effect on Browning Index (BI)

Browning is an important factorwhich influence the shelf life &marketing of the products .

The maximum Browning Indexvalue was 4.595 (at 3.5% CaCl2;1.75% citric acid & 12.39 minutes).

The minimum Browning Indexvalue was 0.035 (at 0.98% CaCl2;1.75% citric acid & 6.5 minutes).

Increase in concentration ofCaCl2 & treatment time, resultedin decrease the BI.

Effect on Color Change (ΔE)

The lower the value of colourchange, the better the colourqualityof the products

The maximum change in colourvalue was 21.802 (at 5% CaCl2; 1%citric acid & 10 minutes).

The minimum change in colourvalue was 0.932 (at 3.5% CaCl2;1.75% citric acid & 12.39 minutes).

The retention of colour is more incase of higher concentration ofcitric acid and longer treatmenttime.

Effect on Overall Acceptability (OAA)

The maximum value for OAAwas 8.23 (at 3.5% CaCl2; 1.75%citric acid & 0.61 minutes).

The minimum value for OAA was4.32 (at 2% CaCl2; 2.5% citric acid& 10 minutes).

The sensory values for thetexural properties were foundpositively affected with theconcentration of CaCl2 andconcentration of citric acid.

Optimization and desirability

The desirability curve is concave innature and desirability ranges from0.588 to 0.92.

Most desirable results can be takenfrom the curve i.e. At highest citricacid concentration and concentrationof CaCl2 at centre point.

Optimum Conditions

Variables Range Optimum ConditionsCaCl2

(%) 2 to 5 3.17Citric acid (%) 1 to 2.5 1.37Time (Min.) 3 to 10 6.78

Response Predicted values by model Experimental Values

Firmness 3.745 3.504 ± 0.33BI 0.102 0.0987 ± 0.034ΔE 3.211 2.989 ± 0.46OAA* 6.446 6.886 ± 0.43

Conclusions• From the model and with the help of RSM the optimised

conditions were 3.17% concentration of CaCl2 and 1.37%concentration of citric acid for 6.78 minute treatmenttime.

• The experimental data was found that the model washaving good fit with high R2 (0.942) value.

• The optimised conditions for processing ensure maximumretention of quality and longer shelf life.

• The output from this study could be prove a boon for theindustries which deals with processing and packaging ofjackfruit.

Acknowledgement

• National Institute of Technology (NIT), Rourkla, Odisha, India

• Author : Sandeep Singh Rana (Ph.D. student) & Prof. SabyasachiMishra

• HOD : Prof. Sabyasachi Mishra

My family members, Miss. Payal and all the students, colleagues and staff in the Department.

WASET (World Academy of Science, Engineering and Technology) for accepting our manuscript for the conference.

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