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Physical, chemical, microbiological properties and shelf life kinetic of spray-dried cantaloupe juice powder during storage


Citation

Tan, Suet Lin and Sulaiman, Rabiha and Rukayadi, Yaya and Ramli, Nurul Shazini (2020) Physical, chemical, microbiological properties and shelf life kinetic of spray-dried cantaloupe juice powder during storage. LWT- Food Science and Technology, 140. art. no. 110597. pp. 1-8. ISSN 0023-6438

Abstract

Cantaloupe contains many bioactive compounds such as phenolic, flavonoid, and carotenoid. Cantaloupe powder was produced by spray drying with gum arabic as the carrier agent, and stored for 180 days at ambient (25 ± 2 °C, 50–70% RH) and accelerated conditions (38 ± 2 °C, 90% RH). The effects of storage conditions on the physicochemical and microbiological properties of spray-dried cantaloupe powder were evaluated. In both storage conditions, the moisture content, water activity, and total color difference of the spray-dried cantaloupe powder increased with storage duration, while the hygroscopicity and total carotenoid content decreased with storage duration. The degradation of carotenoid content in the spray-dried cantaloupe powder followed first-order kinetics. The half-lives of cantaloupe powder stored in ambient and accelerated conditions were estimated as 28.41 and 25.11 days, respectively. Microbial results of spray-dried cantaloupe powder for 180 days of storage in both conditions were in acceptable limit.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Halal Products Research Institute
Institute of Bioscience
DOI Number: https://doi.org/10.1016/j.lwt.2020.110597
Publisher: Elsevier
Keywords: Cucumis melo; Spray drying; Carotenoid; Phenolic; Flavonoids; Shelf life kinetic
Depositing User: Mas Norain Hashim
Date Deposited: 05 Dec 2022 06:37
Last Modified: 05 Dec 2022 06:37
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.lwt.2020.110597
URI: http://psasir.upm.edu.my/id/eprint/94579
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