Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and Nectar

Abstract

The objective of this study was to investigate the effect of thermal processing on the chemical quality and sensory characteristics of Annona squamosa L. and Annona muricata L. fruit pulps and nectar. The fruit pulps were pasteurized at 85 °C for 20 min and nectar prepared as per Food Safety and Standards Authority of India (FSSAI) specifications. The chemical composition of fresh and heated pulps of A. squamosa and A. muricata showed that compared to fresh, the chemical profile and sensory profile changed in heated samples and nectar. The free and bound phenolics of A. squamosa increased in heated pulp (127.61 to 217.22 mg/100 g and 150.34 to 239.74 mg/100 g, respectively), while in A. muricata, free phenolics increased very marginally from 31.73 to 33.74 mg/100 g and bound phenolics decreased from 111.11 to 86.91 mg/100 g. This increase in phenolic content may be attributed to the perception of bitterness and astringency in A. squamosa pulp on heating. In electronic tongue studies, principal component analysis (PCA) confirmed that the fresh and heated pulps had different scores, as indicated by sensory analysis using qualitative descriptive analysis (QDA). E-tongue analysis of samples discriminated the volatile compounds released from the heated A. squamosa and A. muricata fruit pulps and nectar in their respective PCA plots by forming different clusters.

Aroma volatiles, sensory and chemical attributes of strawberry (Fragaria × ananassa Duch.) achenes and receptacle

“…Moreover, Oszmiajski & Wojdyio () indicated that strawberry puree had significantly higher levels of phenolic compounds than the juices. While it is well reported that flavonoid phenolics are responsible for the bitterness and astringency, leading to low acceptability (Öğütçü & Yilmaz, ; Baskaran et al ., ), in this study, phenolics seem to be unrelated to the overall quality.…”

Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MSE

“…Studies have reported similar results for the influence of thermal processing on the polyphenols profile of sweetsop and soursop fruits . Nevertheless, elucidation by further research is necessary, as thermal processes, such as cooking, may affect the breadfruit matrix microstructure and target bioactive compounds.…”

Effect of moderate thermal treatments on the inactivation of a strain of Listeria monocytogenes and physicochemical properties of soursop pulp

“…To this regard, Anaya-Esparza et al (2017b) reported that a thermally treated (65 C/30 min) pasteurized soursop nectar had a pH of 3.6 while the pH of the unpasteurized fresh nectar was 3.7. Also, Baskaran et al (2016) reported that when pasteurizing sweetsop (A. squamosa) and soursop pulp at 85 C for 20 min, there were no changes in the titratable acidity of either pulp when compared with the fresh pulp. However, they reported that the TSS content in the soursop pulp increased with the thermal treatment, although the treatment temperature was higher than those applied in the present study.…”

“…Within the Annonaceae family, soursop (Annona muricata L.) stands out for producing highly appreciated fruits given their palatable sweet-sour taste, soft texture, and delicate aroma, besides their high content of antioxidant compounds that give them a high added value (Baskaran et al, 2016;Jime´nez et al, 2014). Physiologically, the fruits are highly perishable due to their elevated respiration rate and ethylene production, and thus may last 3-4 days at 24 C, and 1-2 weeks at 13 C (Pareek et al, 2011).…”