EFFECT OF IMPREGNATION OF OSMOTICALLY DEHYDRATED PINEAPPLE WITH CALCIUM SALTS BY BLANCHING AND FREEZING TREATMENTS
DOI:
https://doi.org/10.24191/joa.v13i1.4522Keywords:
blanching, calcium chloride, calcium lactate, osmotic, dehydration, pineappleAbstract
This study investigates the effect of calcium chloride (CaCl2) and calcium lactate (CaL) impregnation on osmotically dehydrated (OD) pineapple. Pineapple samples treated with 2.5% w/v CaCl2 and CaL, followed by blanching and freezing, showed consistent functional group and water holding capacity results without any significant differences. Color analysis revealed increased L* and h* values and decreased a* values in all treated-OD pineapple samples. The CaCl2-treated-OD pineapple samples exhibited higher b* and C* values than the CaL-treated-OD pineapple samples, which declined post-blanching and freezing. Sensory analysis indicated significant differences (P<0.05) in overall acceptance influenced by appearance, texture, taste, and odor. Hardness varied significantly (P<0.05) among treated OD samples. However, the blanching and freezing had little adverse effect, indicating no significant difference in the OD pineapple samples. Overall, CaCl2 proved more effective than CaL in preserving the physicochemical and sensory qualities of OD pineapple, suggesting its potential as a superior preservative.
References
Abdul Aziz, F. M., Surip, S. N., Bonnia, N. N., & Sekak, K. A. (2018). The effect of pineapple leaf fiber (palf) incorporation into polyethylene terephthalate (pet) on ftir, morphology and wetting properties. IOP Conference Series: Earth and Environmental Science, 105(1). doi:10.1088/1755-1315/105/1/012082
Asim, M., Abdan, K., Jawaid, M., Nasir, M., Dashtizadeh, Z., Ishak, M. R., Hoque, M. E., & Deng, Y. (2015). A review on pineapple leaves fibre and its composites. International Journal of Polymer Science, 1–16. doi:o10.1155/2015/950567
Borchani, C., Besbes, S., Masmoudi, M., Bouaziz, M. A., Blecker, C., & Attia, H. (2012). Influence of oven-drying temperature on physicochemical and functional properties of date fibre concentrates. Food and Bioprocess Technology, 5(5). doi:10.1007/s11947-011-0549-z
Chafer, M., Gonzalez-Martinez, C., Fernandez, B., Perez, L., & Chiralt, A. (2003). Effect of blanching and vacuum pulse application on osmotic dehydration of pear. Food Science and Technology International, 9(5), 321–328. doi:10.1177/1082013203039253
Defilippi, B. G., Ejsmentewicz, T., Covarrubias, M. P., Gudenschwager, O., & Campos-Vargas, R. (2018). Changes in cell wall pectins and their relation to postharvest mesocarp softening of “Hass” avocados (Persea americana Mill.). Plant Physiology and Biochemistry, 128, 142–151. doi:10.1016/J.PLAPHY.2018.05.018
Deng, L. Z., Mujumdar, A. S., Zhang, Q., Yang, X. H., Wang, J., Zheng, Z. A., Gao, Z. J., & Xiao, H. W. (2019). Chemical and physical pre-treatments of fruits and vegetables: Effects on drying characteristics and quality attributes–a comprehensive review. Critical Reviews in Food Science and Nutrition, 59(9), 1408–1432. doi:10.1080/10408398.2017.1409192
di Egidio, V., Sinelli, N., Limbo, S., Torri, L., Franzetti, L., & Casiraghi, E. (2009). Evaluation of shelf-life of fresh-cut pineapple using FT-NIR and FT-IR spectroscopy. Postharvest Biology and Technology, 54(2), 87–92. doi:10.1016/J.POSTHARVBIO.2009.06.006
Felli, R., Yang, T. A., Abdullah, W. N. W., & Zzaman, W. (2018). Effects of incorporation of jackfruit rind powder on chemical and functional properties of bread. Tropical Life Sciences Research, 29(1), 113–126. doi:10.21315/tlsr2018.29.1.8
Inam-ur-Raheem, M., Huma, N., Anjum, F. M., & Malik, A. U. (2013). Effect of calcium chloride and calcium lactate on quality and shelf-life of fresh-cut guava slices. Pakistan Journal of Agricultural Sciences, 50(3).
Jariyawaranugoon, U. (2015). Effect of freezing on quality of osmotically dehydrated banana slices. Advance Journal of Food Science and Technology, 9(2), 98–105. doi:10.19026/AJFST.9.1941
Kowalska, H., & Lenart, A. (2003). Movement of water and dissolved substances in osmotically dewatered apple. Acta Scientiarum Polonorum, Technologia Alimentaria, 1, 13–22. Retrieved from www.onlinedoctranslator.com
Kowalska, H., Lenart, A., & Leszczyk, D. (2008). The effect of blanching and freezing on osmotic dehydration of pumpkin. Journal of Food Engineering, 86(1), 30–38. doi:10.1016/j.jfoodeng.2007.09.006
Lovera, N. N., Ramallo, L., & Salvadori, V. O. (2018). Effects of different freezing methods on calcium enriched papaya (Carica papaya L.). Journal of Food Science and Technology, 55(6), 2039–2047. doi:10.1007/s13197-018-3118-x
Muhammad, N. W. F., Nurrulhidayah, A. F., Hamzah, M. S., Rashidi, O., & Rohman, A. (2020). Physicochemical properties of dragon fruit peel pectin and citrus peel pectin: A comparison. Food Research, 4, 266–273. doi:10.26656/fr.2017.4(s1).s14
Ngamchuachit, P., Sivertsen, H. K., Mitcham, E. J., & Barrett, D. M. (2014). Effectiveness of calcium chloride and calcium lactate on maintenance of textural and sensory qualities of fresh-cut mangos. Journal of Food Science, 79(5). doi:10.1111/1750-3841.12446
Pereira, L. M., Carmello-Guerreiro, S. M., Bolini, H. M. A., Cunha, R. L., & Hubinger, M. D. (2007). Effect of calcium salts on the texture, structure and sensory acceptance of osmotically dehydrated guavas. Journal of the Science of Food and Agriculture, 87(6), 1149–1156. doi:10.1002/jsfa.2836
Silva, K. S., Fernandes, M. A., & Mauro, M. A. (2014). Effect of calcium on the osmotic dehydration kinetics and quality of pineapple. Journal of Food Engineering, 134, 37–44. doi:10.1016/j.jfoodeng.2014.02.020
Siti Rashima, R., Maizura, M., Wan Nur Hafzan, W. M., & Hazzeman, H. (2019). Physicochemical properties and sensory acceptability of pineapples of different varieties and stages of maturity. Food Research, 3(5). doi:10.26656/fr.2017.3(5).060
Stone, M. B., Toure, D., Greig, J. K., & Naewbanij, J. O. (1986). Effects of pre-treatment and dehydration temperature on color, nutrient retention and sensory characteristics of okra. Journal of Food Science, 51(5), 1201–1203. doi:10.1111/j.1365-2621.1986.tb13084.x
Udomkun, P., Mahayothee, B., Nagle, M., & Muller, J. (2014). Effects of calcium chloride and calcium lactate applications with osmotic pre-treatment on physicochemical aspects and consumer acceptances of dried papaya. International Journal of Food Science and Technology, 49(4), 1122–1131. doi:10.1111/ijfs.12408
van der Sman, R. G. M. (2020). Impact of processing factors on quality of frozen vegetables and fruits. Food Engineering Reviews, 12(4), 399–420. doi:10.1007/S12393-020-09216-1
Zhao, J. H., Hu, R., Xiao, H. W., Yang, Y., Liu, F., Gan, Z. L., & Ni, Y. Y. (2014). Osmotic dehydration pre-treatment for improving the quality attributes of frozen mango: Effects of different osmotic solutes and concentrations on the samples. International Journal of Food Science and Technology, 49(4), 960–968. doi:10.1111/ijfs.1238
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Journal of Academia
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
