The effect of hydrocolloid on stability of Papaya-Pineapple jelly drink during storage

Abstract

Present study evaluated the effect of hydrocolloid type on the stability of antioxidant activity of papaya-pineapple jelly drink during storage. The antioxidant content of the jelly drink was also evaluated. The research had been performed using randomized block design with two factors, i.e.: types of hydrocolloid (agar and carrageenan) and storage times (0; 1; 2; and 3 weeks). Jelly drink was stored at 7°C in refrigerator. The analysis carried out were total phenolic content, ferric thiocyanate (FTC) and thiobarbituric acid (TBA) tests. The result showed that increasing of storaged resulted in decreasing of total phenolic content, ferric thiocyanate and thiobarbituric acid.

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

“…Storing TM liquids for a duration of 3 months lead to a decrease in total phenolic content. This was consistent with the findings reported by Handayani [ 28 ], who documented a significant reduction in total phenolic levels within pineapple papaya jelly drink enriched with of agar and carrageenan, during cold storage. The extended storage period is believed to trigger chemical and enzymatic oxidation of phenolic compounds, ultimately contributing to the decline in total phenolic content.…”