Storage stability of freeze-dried powder of jambolan (Syzygium cumini (L.)) fruits at different degrees of maturity and packages
Abstract Powder from jambolan fruit is rich in bioactive compounds, such as pigments, and they present the potential to be used as a food colorant. This study aims to evaluate color and total anthocyanin content (TAC) and stability in freeze-dried powder of jambolan fruits at four different degrees...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia de Alimentos (ITAL)
2022-05-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100423&lng=en&tlng=en |
| _version_ | 1818246143799197696 |
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| author | Lara Poses Mussi Nádia Rosa Pereira |
| author_facet | Lara Poses Mussi Nádia Rosa Pereira |
| author_sort | Lara Poses Mussi |
| collection | DOAJ |
| description | Abstract Powder from jambolan fruit is rich in bioactive compounds, such as pigments, and they present the potential to be used as a food colorant. This study aims to evaluate color and total anthocyanin content (TAC) and stability in freeze-dried powder of jambolan fruits at four different degrees of maturity during storage in low-density polyethylene (LDPE) and metalized films at room temperature, thus simulating the storage after opening the package. The powder of fully mature fruits showed the highest anthocyanin content, evidenced by its intense purple color, as well as the highest anthocyanin degradation rate during storage after opening the package. The metalized film showed an anthocyanin concentration loss of 44%, however, the loss was 56% for the LDPE film. Immature fruits became darker, whereas the matured ones kept stable lightness within 90 days. The hygroscopicity increased with maturation, being related to the stability of anthocyanins with storage time. The metalized packaging assured stronger color and anthocyanin protection, besides enabling lower moisture gain in jambolan powders than LDPE packaging. |
| first_indexed | 2024-12-12T14:44:08Z |
| format | Article |
| id | doaj.art-289f11061e3245cb8e8bfbfc7254a871 |
| institution | Directory Open Access Journal |
| issn | 1981-6723 |
| language | English |
| last_indexed | 2024-12-12T14:44:08Z |
| publishDate | 2022-05-01 |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj.art-289f11061e3245cb8e8bfbfc7254a8712022-12-22T00:21:08ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232022-05-012510.1590/1981-6723.09621Storage stability of freeze-dried powder of jambolan (Syzygium cumini (L.)) fruits at different degrees of maturity and packagesLara Poses MussiNádia Rosa Pereirahttps://orcid.org/0000-0002-0901-3356Abstract Powder from jambolan fruit is rich in bioactive compounds, such as pigments, and they present the potential to be used as a food colorant. This study aims to evaluate color and total anthocyanin content (TAC) and stability in freeze-dried powder of jambolan fruits at four different degrees of maturity during storage in low-density polyethylene (LDPE) and metalized films at room temperature, thus simulating the storage after opening the package. The powder of fully mature fruits showed the highest anthocyanin content, evidenced by its intense purple color, as well as the highest anthocyanin degradation rate during storage after opening the package. The metalized film showed an anthocyanin concentration loss of 44%, however, the loss was 56% for the LDPE film. Immature fruits became darker, whereas the matured ones kept stable lightness within 90 days. The hygroscopicity increased with maturation, being related to the stability of anthocyanins with storage time. The metalized packaging assured stronger color and anthocyanin protection, besides enabling lower moisture gain in jambolan powders than LDPE packaging.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100423&lng=en&tlng=enLyophilizationJava plumJamunAnthocyaninsColorFood qualityHygroscopicity |
| spellingShingle | Lara Poses Mussi Nádia Rosa Pereira Storage stability of freeze-dried powder of jambolan (Syzygium cumini (L.)) fruits at different degrees of maturity and packages Brazilian Journal of Food Technology Lyophilization Java plum Jamun Anthocyanins Color Food quality Hygroscopicity |
| title | Storage stability of freeze-dried powder of jambolan (Syzygium cumini (L.)) fruits at different degrees of maturity and packages |
| title_full | Storage stability of freeze-dried powder of jambolan (Syzygium cumini (L.)) fruits at different degrees of maturity and packages |
| title_fullStr | Storage stability of freeze-dried powder of jambolan (Syzygium cumini (L.)) fruits at different degrees of maturity and packages |
| title_full_unstemmed | Storage stability of freeze-dried powder of jambolan (Syzygium cumini (L.)) fruits at different degrees of maturity and packages |
| title_short | Storage stability of freeze-dried powder of jambolan (Syzygium cumini (L.)) fruits at different degrees of maturity and packages |
| title_sort | storage stability of freeze dried powder of jambolan syzygium cumini l fruits at different degrees of maturity and packages |
| topic | Lyophilization Java plum Jamun Anthocyanins Color Food quality Hygroscopicity |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100423&lng=en&tlng=en |
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