Comparison of pretreatment methods on total ascorbic acid, total phenolic content, and color of soursop ( Annona muricata L.) Pulp. Steam blanching, hot water blanching, and microwave‐assisted blanching

Abstract

Soursop fruits comprise many bioactive compounds that potentially support human health. The processing method dramatically affects the antioxidant activity found in the soursop fruit. This study aimed to explore the effects of preheating treatment approaches (steam blanching, hot water blanching, and microwave‐assisted blanching) on the physiochemical properties of soursop fruit. The changes in colors, total ascorbic acid, and total phenolic content were based on the variations in surveyed parameters including treatment time 2–4–6–8 min, temperature 60–70–80–90°C (blanching hot water), and capacity 150–300–450–600 W (blanched by microwave). About 59.57% of total phenolic content and 64.07% of total ascorbic acid were retained after 8 min of blanching, 17.97% of total phenolic content and 31.42% of total ascorbic acid remained after blanching at 90°C, whereas the microwave‐assisted blanching at 300 W was found to retain over 70% of total phenolic content and about 50% of total ascorbic acid. The evaluation results showed the total phenolic content loss was hindered by using microwave‐assisted blanching at 150 W for 2 min. The color changes (darken conversion) were significantly affected by the prolonged processing time, increasing the total different color value compared to the control sample. These databases provide insight into the blanching processes, which are considered intermediate stages for many food products. Novelty impact statement The databases included in the study provide an unbiased view of the blanching methods. The suitable method helps inactivate the browning enzyme, retaining the maximum color and nutritional content compared to the original sample. Furthermore, from these process parameters, it is possible to make different related products such as soursop tea, which offers excellent economic potential.

Effect of microwave treatment on bioactive compounds and color in tamarillo (Solanum betaceum Cav.) red variety

“…This results in increased polarity of the molecules, generating higher temperatures caused by increases in vibration and friction of the molecules [15,29]. The present results agree with [27] and [30] research, who present an inverse relation between the power level and residual enzymatic activity of the peroxidase when microwaves were applied to lettuce (Lactuca sativa), broccoli (cv.…”

“…The retention of total phenolics during microwave, this result may be due to the fact that the energy provided in blanching by microwaves and water can cause a rupture of the cell walls, facilitating the release of phenolics linked to pectin, cellulose, hemicellulose and traces of lignin from the cell wall, which can cause a higher extraction rate compared to the degradation of phenols in the fruit [21]. On the other hand, by inhibiting the peroxidase enzyme it was possible to prevent the oxidation of monophenolic compounds from being catalyzed to o-diphenol and o-dihydroxy to o-quinones [15]. These ndings are consistent with the results of previous research conducted by [14] and [15], which found that in comparison with untreated samples of gooseberry (Phyllanthus emblica) and soursop (Annona muricata L.), the total phenol content for the rst case increased (6%) and for the second they were maintained after blanching with microwave.…”

“…On the other hand, by inhibiting the peroxidase enzyme it was possible to prevent the oxidation of monophenolic compounds from being catalyzed to o-diphenol and o-dihydroxy to o-quinones [15]. These ndings are consistent with the results of previous research conducted by [14] and [15], which found that in comparison with untreated samples of gooseberry (Phyllanthus emblica) and soursop (Annona muricata L.), the total phenol content for the rst case increased (6%) and for the second they were maintained after blanching with microwave.…”

“…[14] optimized the microwave blanching process in currant (Phyllanthus emblica) and found that, at 294 W for 70 s, the sample contained 3 and 6% more total phenolic content than when blanched with water and fresh, respectively. [15] showed a loss of total phenolic and vitamin C content in soursop (Annona muricata L.) blanched with water, microwaves and steam compared to fresh. Also, [11] found that when blanching Irish potatoes (Solanum tuberosum, L.) by different methods and thicknesses (4 and 8 mm), vitamin C losses were 60.8-77.1% (blanched with water), 22.2-40.6%.…”

Developing mango powders by foam mat drying technology

“…In addition, the color difference values have shown that heat pump drying has a possible result in giving a bright yellow color to mango pulp; however, some bioactive compounds are not retained much at low concentrations.Specifically,theTPCvaluefrom188.99 ± 8.42 mg/gDW was reduced to 12 ± 0.04 mg/g DW (50°C), giving the TAA value (from 0.64 mg/g DW) remaining 0.08 ± 0.02 mg/g DW, total flavonoid content (TFC) remaining 0.82 mg/g DW; DPPH remaining 1.58 ± 0.08 mg/g DW compared to the original 29.82 ± 0.04 mg/g DW. This may be due to the low drying temperature and continuous drying for a long time, leading to long exposure to heat and environment, so the bioactive compounds are decomposed (Nhi et al, 2022;Ortiz et al, 2013).…”