Effect of Modified Atmosphere Packaging on Physicochemical, Sensory and Microbiological Properties of Spray‐Dried Sea Buckthorn Fruit Juice Powder

Abstract

Sea buckthorn fruit juice powder was developed in order to assess the shelf stability by spray drying process. The developed product was packed in paper foil polyethylene pouch, sealed under different modified atmosphere packaging conditions, viz. air, CO2, N2 and vacuum, and stored at room temperature. Physicochemical properties of juice powder show that the sugars significantly increased, while vitamins C and E, total phenols, carotenoids and anthocyanins significantly reduced during storage at the above conditions. Moisture, bulk density, solubility, dispersibility and browning exhibited slight insignificant changes. Sensory properties of stored juice powder show that the vacuum-packed samples recorded highest organoleptic scores and air-packed samples showed least scores. Microbiological properties show that the product exhibited nil microbial growth and they were acceptable up to a period of 8 months. Vacuum-stored samples exhibited superior qualities when compared to air-, CO2-and N2-stored samples in terms of physicochemical, sensory and microbiological properties. PRACTICAL APPLICATIONSSea buckthorn fruit juice can be converted into powder form and can be utilized throughout the year because of spray drying process. The product stability can be enhanced by adopting modified atmosphere packing as a novel technique; therefore, this study will help the entrepreneur to successfully utilize this product by reconstituting it into juice and further it into products such as jam, ready to serve and squash during off-season period also. This study will find a path to market the product successfully because of its higher shelf stability.

Physicochemical and bioactive constituents, microbial counts, and color components of spray-dried Syzygium cumini L. pulp powder stored in different packaging materials under two controlled environmental conditions

“…Similar declining trends in microbial counts were also observed in convective dried mango milk powders during the storage study ( 29 ). The storage in MPEST depicted the lowest microbial count, and this finding was in accordance with Selvamuthukumaran and Khanum ( 70 ). The low water activity of the SSCPP and the antibacterial nature of some of the phytochemicals and polyphenols present in it, coupled with some antimicrobial chemicals unleashed in several degradation reactions, might have spawned fleet destruction of the microorganism's cells amid storage.…”