Physical properties of edible film from squid Todarodes pacificus mantle muscle plasticized with different plasticizers (glycerol, sorbitol, glucose, and fructose) at various concentrations (10%, 20%, and 30% w/w of protein) were determined. The results showed that tensile strength (TS) significantly decreased (P \ 0.05) while elongation at break significantly increased (P \ 0.05) upon plasticizer addition. Water vapor permeability (WVP) significantly increased (P \ 0.05) upon addition of glycerol or sorbitol but significantly decreased (P \ 0.05) upon addition of glucose or fructose. Among the plasticizers used in this study, glycerol showed the greatest ability to decrease film TS. However, glycerol-plasticized film was less transparent than those with other plasticizers. Addition of glucose or fructose seemed to decrease the WVP of the film via a Maillard reaction. However, change in film color also occurred to a greater degree than for glycerol-or sorbitol-plasticized film.
In this study, squid mantle muscle was used as an edible film-forming material. By mixing with Na-citrate, squid mantle muscle possessed the ability to form transparent films with an excellent UV barrier property. Glycerol was found to be the most effective and stable plasticizer for the films. Edible films represent an option for the utilization of discarded squid during the fishing process.
Vacuum impregnation (VI) was employed for development of minimally processed Indian gooseberry. Blanching of the fruits at different temperatures (70-90C) and times (20-60 s) was studied, and the process combination of 90C and 60 s was chosen as the most suitable for inactivation of peroxidase (POD) and maintaining stability of the fruit's color. Also, increase in both blanching temperature and time could significantly (P Յ 0.05) reduce POD activity and result in blanched samples with higher yellowness. When the blanched fruits were osmotically dehydrated under vacuum pressure (6.8-13.5 kPa) and with osmotic solution of sucrose (mixed with honey) of 30-50°Brix, the most suitable parameters for VI of Indian gooseberry were chosen as 13.5 kPa and 50°Brix. Substantial reduction of water but increased content of carbohydrate and total soluble solids were obtained for the VI fruits compared with the fresh ones.
PRACTICAL APPLICATIONSThis study is aiming as being a useful and practical guide for the development of a new minimally processed product that is not only economically feasible but also of a high nutritional and medicinal quality for Thai consumers. The Indian gooseberry, being very highly astringent, was preserved firstly by water blanching and followed by a combination of vacuum impregnation and osmotic dehydration in order to achieve a fast and slight sugar gain, thus excluding the requirements of thermal treatment (during drying) and the addition of chemical preservatives. Additionally, this gain of sugar (sucrose) together with honey improves the preservation conditions and the sensory characteristics of the final product and allows us to successfully develop a preserved fruit which is highly recognized for its health benefits.
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