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Effect of Modified Atmospheric Packaging on Physicochemical, Sensory and Microbiological Properties of Spray‐Dried Seabuckthorn Fruit Juice Powder Stored in Metallized Polyester Pouch at Room Temperature
Author(s) -
Selvamuthukumaran Meenakshisundaram,
Khanum Farhath
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12225
Subject(s) - food science , browning , organoleptic , shelf life , chemistry , spray drying , raw material , maltodextrin , moisture , solubility , vacuum packing , polyester , chromatography , organic chemistry
Seabuckthorn fruit juice powder was developed in order to assess the stability by spray drying process. The product was packed in metallized polyester pouch, sealed under different modified atmospheric packaging conditions, viz. air, CO 2 , N2 , vacuum, and stored at room temperature. Physicochemical properties of juice powder show that the moisture content, pH, total sugars, reducing sugars and browning significantly increased, while acidity, vitamins C and E, total phenols, carotenoids and anthocyanins significantly reduced during storage at above conditions. Bulk density, solubility and dispersibility exhibited slight insignificant changes. Sensory properties of stored powder show that the vacuum‐packed samples recorded the highest organoleptic scores and air‐packed samples showed the least scores. Microbiological properties show that the product exhibited nil microbial growth and it was acceptable up to a period of 6 months. Vacuum‐stored samples exhibited superior qualities when compared to air‐, CO 2 ‐ and N 2 ‐stored samples in terms of physicochemical, sensory and microbiological properties. Practical Applications Seabuckthorn fruit juice can be converted into powder form and can be utilized throughout the year because of spray drying process. The product stability can be enhanced by adopting modified atmospheric packing as a prominent technique, and therefore this study will help the entrepreneur to successfully utilize this product by reconstituting it into juice and transforming it into products such as jam, RTS (Ready To Serve) and squash during off‐season period. This study will find a path to market the product successfully because of its higher shelf stability.