High pressure processing of jackfruit ( Artocarpus heterophyllus L .) shreds: quality prediction and response surface...

Area of Science:

• Food Science and Technology
• Food Processing and Preservation

Background:

• Jackfruit is a tropical fruit with potential for value-added products.
• Understanding the effects of processing parameters on jackfruit quality is crucial for commercialization.

Purpose of the Study:

• To investigate the impact of high pressure processing (HPP) parameters (pressure and holding time) on jackfruit shreds.
• To evaluate the effects of HPP on physico-chemical properties, bioactive composition, and microbial stability of jackfruit shreds.

Main Methods:

• Jackfruit shreds were subjected to various high pressure processing (HPP) conditions, ranging from 300-600 MPa and 5-20 min holding times.
• Physico-chemical attributes, color, ascorbic acid content, and total flavonoid content were analyzed.
• Microbial stability was assessed, and data were modeled using a second-degree polynomial model via multilinear regression.

Main Results:

• Pressure and holding time significantly influenced the physico-chemical and bioactive composition of jackfruit shreds.
• Increased pressure and holding time led to enhanced firmness and better color retention.
• Ascorbic acid content increased to 16.32 mg/100g, and total flavonoids increased by up to 31% after HPP.
• Optimal quality and microbial stability were achieved at 600 MPa for 8 minutes, with a desirability value of 0.832.

Conclusions:

• High pressure processing is an effective method for improving the quality attributes and microbial stability of jackfruit shreds.
• Specific HPP parameters (600 MPa/8 min) can be optimized to yield jackfruit shreds with superior sensory and nutritional profiles.