Assessment of changes in product quality and antioxidant activity of dried soursop (Annona muricata L.) during product storage
Innovations for product preservation have attracted interest as they may increase the shelf-life of items when stored properly. In this study, the effects of various storage conditions, including four types of packaging (paper packaging, paper combined PE packaging, aluminum combined PE packaging, a...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523005059 |
| _version_ | 1797244928473956352 |
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| author | Thi Nhu Quynh Le Yen Vy Do Ngoc Quy Nguyen Thi Yen Nhi Tran Bao Long Huynh Long Giang Bach Bui Thi Thu Thao Tan Phat Dao |
| author_facet | Thi Nhu Quynh Le Yen Vy Do Ngoc Quy Nguyen Thi Yen Nhi Tran Bao Long Huynh Long Giang Bach Bui Thi Thu Thao Tan Phat Dao |
| author_sort | Thi Nhu Quynh Le |
| collection | DOAJ |
| description | Innovations for product preservation have attracted interest as they may increase the shelf-life of items when stored properly. In this study, the effects of various storage conditions, including four types of packaging (paper packaging, paper combined PE packaging, aluminum combined PE packaging, and plastic jar packaging) and temperatures (5, 15, 30, and 45 °C) on the quality of dried soursop were evaluated. The results demonstrated that the combination of plastic jar packaging and a storage temperature of 15 °C retained a significant portion of the initial total ascorbic acid content, total polyphenol content, and total flavonoid content. After four weeks of storage, the dried soursop preserve packaged in a plastic jar and stored at 15 °C exhibited a moisture content of 22.977 ± 0.093 %, total ascorbic acid content of 9.7 ± 0.46 mg/100gDW, total polyphenol content of 8.12 ± 0.06 mgGAE/gDW, total flavonoid content of 0.18 ± 0.02 mgQE/gDW, DPPH and ABTS scavenging activity of 0.69 ± 0.01 mgAA/gDW and 0.82 ± 0.01 mgAA/gDW, respectively. Moreover, the product meets the requirements of decision 46/2007/QD-BYT regulating the limits on biological and chemical contamination in food. The study offers valuable insights for the food industry in optimizing packaging and storage conditions to ensure the storage of quality and health-beneficial properties of this product. |
| first_indexed | 2024-03-08T18:11:41Z |
| format | Article |
| id | doaj.art-9be3323a8f824489ac24260b4de33fdb |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:18:48Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-9be3323a8f824489ac24260b4de33fdb2024-03-26T04:27:04ZengElsevierFood Chemistry: X2590-15752024-03-0121101062Assessment of changes in product quality and antioxidant activity of dried soursop (Annona muricata L.) during product storageThi Nhu Quynh Le0Yen Vy Do1Ngoc Quy Nguyen2Thi Yen Nhi Tran3Bao Long Huynh4Long Giang Bach5Bui Thi Thu Thao6Tan Phat Dao7Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, VietnamFaculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, VietnamInstitute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, VietnamInstitute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, VietnamFaculty of Chemical Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City 700000, VietnamInstitute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Corresponding authors at: Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam (T.P. Dao).Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, VietnamInstitute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Department of Chemistry, Soongsil University, Seoul 06978, South Korea; Corresponding authors at: Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam (T.P. Dao).Innovations for product preservation have attracted interest as they may increase the shelf-life of items when stored properly. In this study, the effects of various storage conditions, including four types of packaging (paper packaging, paper combined PE packaging, aluminum combined PE packaging, and plastic jar packaging) and temperatures (5, 15, 30, and 45 °C) on the quality of dried soursop were evaluated. The results demonstrated that the combination of plastic jar packaging and a storage temperature of 15 °C retained a significant portion of the initial total ascorbic acid content, total polyphenol content, and total flavonoid content. After four weeks of storage, the dried soursop preserve packaged in a plastic jar and stored at 15 °C exhibited a moisture content of 22.977 ± 0.093 %, total ascorbic acid content of 9.7 ± 0.46 mg/100gDW, total polyphenol content of 8.12 ± 0.06 mgGAE/gDW, total flavonoid content of 0.18 ± 0.02 mgQE/gDW, DPPH and ABTS scavenging activity of 0.69 ± 0.01 mgAA/gDW and 0.82 ± 0.01 mgAA/gDW, respectively. Moreover, the product meets the requirements of decision 46/2007/QD-BYT regulating the limits on biological and chemical contamination in food. The study offers valuable insights for the food industry in optimizing packaging and storage conditions to ensure the storage of quality and health-beneficial properties of this product.http://www.sciencedirect.com/science/article/pii/S2590157523005059Annona muricataDried soursopPackaging materialsTotal polyphenol contentAntioxidant activity |
| spellingShingle | Thi Nhu Quynh Le Yen Vy Do Ngoc Quy Nguyen Thi Yen Nhi Tran Bao Long Huynh Long Giang Bach Bui Thi Thu Thao Tan Phat Dao Assessment of changes in product quality and antioxidant activity of dried soursop (Annona muricata L.) during product storage Food Chemistry: X Annona muricata Dried soursop Packaging materials Total polyphenol content Antioxidant activity |
| title | Assessment of changes in product quality and antioxidant activity of dried soursop (Annona muricata L.) during product storage |
| title_full | Assessment of changes in product quality and antioxidant activity of dried soursop (Annona muricata L.) during product storage |
| title_fullStr | Assessment of changes in product quality and antioxidant activity of dried soursop (Annona muricata L.) during product storage |
| title_full_unstemmed | Assessment of changes in product quality and antioxidant activity of dried soursop (Annona muricata L.) during product storage |
| title_short | Assessment of changes in product quality and antioxidant activity of dried soursop (Annona muricata L.) during product storage |
| title_sort | assessment of changes in product quality and antioxidant activity of dried soursop annona muricata l during product storage |
| topic | Annona muricata Dried soursop Packaging materials Total polyphenol content Antioxidant activity |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523005059 |
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