Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 6 Issue 3

Impact of an Organic Acid and Calcium Chloride Solution on Minimally Processed Breadfruit Quality

Angélica de Kássia Barbosa Flôr1, Thaís Regina Rodrigues Vieira1, Edleide Freitas Pires2, Daniele S Ribeiro1 and Maria Inês Sucupira Maciel1*

1Food science and technology Graduation Program, Federal Rural University of Pernambuco, Brazil
2Rural Technology Department, Federal Rural University of Pernambuco, Brazil

*Corresponding Author: Maria Inês Sucupira Maciel, Food science and technology Graduation Program, Federal Rural University of Pernambuco, Brazil.

Received: December 01, 2021; Published: February 23, 2022

Abstract

Breadfruit (Artocarpus altilis) is described as an important food source in the diet of several countries and it is considered a valuable food resource with the potential to positively affect food security in the world. The aim of this study was to evaluate the impact of an organic acid and calcium chloride solution on the physicochemical characteristics of fresh-cut breadfruit. Breadfruit was processed and two groups were separated with and without immersion treatment in a solution containing 2% citric acid, 0.2% ascorbic acid, and 5% calcium chloride. Samples were drained and stored at 6 ° C ± 1 ° C for 15 days. Chemical composition, physical characteristics, bioactive compounds, antioxidant activity, and microbial behavior were determined every two days. The direct relationship between total phenolic content and the antioxidant capacity of the analyzed samples was observed. Treated samples had higher total phenolic content statistically significant, (p < 0.05), when compared with control samples during the storage time 0 = 350.65 ± 1.89; 3 days = 250.61 ± 1.75; 5 days = 240.11 ± 2.03; 7 days = 150.69 ± 2.68; 10 days = 280.40 ± 1.43; 13 days = 240.87 ± 1.46; 15 days = 350.60 ± 1.64 mg GAE.100 g-1 dry sample. And higher antioxidant activity, (p < 0.05), compared with control samples, for both DPPH. time 0 = 69.34 ± 0.05; 3 days = 50.69 ± 0.07; 5 days = 46.31 ± 0.09; 7 days = 200.36 ± 0.04; 10 days = 83.05 ± 0.06; 13 days = 59.70 ± 0.07; 15 days = 33.33 ± 0.04 EC50 in μg/mL and ABTS+ radicals, at time 0 = 53.98 ± 0.04; 3 days = 54.57 ± 0.05; 5 days = 92.30 ± 0.20; 7 days = 58.59 ± 0.10; 10 days = 82.54 ± 0.03; 13 days = 78.32 ± 0.09; 15 days = 188.60 ± 0.06 μmol Trolox/g sample. It was concluded that the used solution improved the physicochemical characteristics of the fruit, by increasing its phenolic content and antioxidant activity.

Keywords: Antioxidant Capacity; Lifespan; Bioactive Compounds; Wild Plant

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Citation

Citation: Maria Inês Sucupira Maciel. “Impact of an Organic Acid and Calcium Chloride Solution on Minimally Processed Breadfruit Quality". Acta Scientific Nutritional Health 6.3 (2022): 86-98.

Copyright

Copyright: © 2022 Maria Inês Sucupira Maciel. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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Impact Factor1.316

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