Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Abstract

Starch is one of the most important value-added food ingredients used as a thickener in many foods and industrial applications. This research investigated the effect of different concentrations of starch (anchote and potato) addition on the colloidal stability of pineapple juice. The experiment was carried out on a two-factor factorial design arranged in CRD. The first factor (starch type with two levels (anchote and potato)) and the second factor (starch concentration with three levels (1%, 3%, and 5%)) were considered. The starch-added juice samples were preserved for 15 days at room temperature. The physicochemical properties, colloidal stability, microbial counts, and sensory analysis were conducted in a 7-day interval including the first day. The results revealed that different starch concentrations showed a significant effect ( P ≤ 0.05 ) on the cloud stability, most of the physicochemical properties and microbial count of pineapple juice as compared to the control. The turbidity and viscosity of the juice samples were increased significantly ( P ≤ 0.05 ) by the starch addition; in contrast, pulp sedimentation and microbial counts were decreased. As storage duration increased, turbidity, viscosity, TSS, pH, and vitamin C content of juice decreased, whereas sedimentation, TA, and microbial count increased. The results revealed that the total bacterial and fungal counts of pineapple juice samples were rising as storage durations increased. The maximum cloud retention was observed in juice added with 5% anchote starch. Finally, it is confirmed that starch (anchote and potato) addition positively affected the colloidal stability of pineapple juice and also possessed high potential to extend the shelf life.

Designing of texture modified fruit juices using food hydrocolloids: Storage influence on viscosity

“…In our study, there were no statistically significant deviations in the pH values of fruit juices based on hydrocolloid type and concentration. This finding aligns with the report of Tiruneh et al [ 25 ], which concluded that both type and increasing levels of starch had no significant effect on pH.…”

“…Remarkably, among the levels, the honey-like peach juice samples with starch experienced a more pronounced decline in viscosity. The findings resonate with those of Tiruneh et al [ 25 ], who reported that viscosities of pineapple juice samples enriched with 1 %, 2 % and 5 % potato and anchote starch registered significant decreases during storage at 4 °C over a 15-day span. The propensity of xanthan gum, guar gum, and starch to exhibit pseudoplastic properties in suspension systems is noteworthy.…”

“…This outcome contrasts with findings from similar studies in the literature, which generally report a decrease in pH over storage time. For instance, a study in the literature documented that the pH values of pineapple juice samples, prepared with varying concentrations of potato and anchote starch, exhibited a notable reduction after 15 days of storage at 4 °C [ 25 ]. A comparable decline in pH values was also observed in tomato-carrot juices, as reported by Nwaokoro and Akanbi [ 39 ].…”

Cloud stabilization of citrus fruit juices treated with purified pectin methylesterase inhibitor from lemon (Citrus limonL.)

“…However, a study was reported in carrot juices in which much less clarification (less relative sediment height) occurred in juices with no added PME enzyme 14 . Furthermore, a study reported that 5% potato starch could maintain the colloidal stability and relative sediment height at 31.17% in pineapple juices during storage 16 …”

“…14 Furthermore, a study reported that 5% potato starch could maintain the colloidal stability and relative sediment height at 31.17% in pineapple juices during storage. 16 Viscosity Table 1 represents the viscosity of control and fruit juices treated with lemon PMEI for all three juices. Higher viscosities of fruit juices are due to the presence of pectic materials in the juice.…”