Efficacy of Cinnamon Oil to Prolong the Shelf-Life of Pasteurised, Acidified, and Ambient Stored Papaya Pulp

Binduheva, U. and Negi, P. S. (2014) Efficacy of Cinnamon Oil to Prolong the Shelf-Life of Pasteurised, Acidified, and Ambient Stored Papaya Pulp. Acta Alimentaria, 43 (3). pp. 378-386.

PDF Acta Alimentaria, Vol. 43 (3), pp. 378–386 (2014).pdf - Published Version Restricted to Registered users only Download (877kB)

Abstract

This study was conducted to develop a low cost method to preserve papaya (Carica papaya L.) pulp at ambient temperature with a combination of treatments including acid, heat, and cinnamon oil. Papaya pulp processed without and with 200 ppm cinnamon essential oil at pH 5.1, 81 °C, 7 min (ST2 and ST3); pH 3.9, 69 °C, 13 min (ST4 and ST5); and pH 4.5, 75 °C, 15 min (ST6 and ST7) was stored for 8 weeks at ambient temperature (28±2 ºC). The cinnamaldehyde content of the papaya pulp treated with cinnamon oil decreased significantly during storage. ST5 and ST7 retained significantly higher β-carotene contents and lightness values compared to ST4 and ST6 during storage. The results indicated that acidification of papaya pulp to pH 4.5 and pasteurization at 75 °C for 15 min with 200 ppm cinnamon oil can be applied to obtain safe and high quality product, which is stable for 8 weeks at ambient temperature.

Item Type:	Article
Uncontrolled Keywords:	antimicrobial agents, carotenoids, essential oils, preservation, shelf life
Subjects:	600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 06 Preservation and Storage 600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Nov 2016 10:35
Last Modified:	07 Nov 2016 10:35
URI:	http://ir.cftri.res.in/id/eprint/12407

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