Study of functional, biochemical, and sensory qualities of jackfruit pulp powder produced through optimized foam-mat drying parameters.

Jackfruit (Artocarpus heterophyllus) production is abundant during the summer season in Southeast Asia and is also produced throughout the year in some parts of South India. Attributed to the absence of viable process technology, the pulp is predominantly consumed fresh and has not been used effectively for other applications such as in ice cream, beverages, custard preparations, or as a flavor enhancer. The conversion of the high sugar-containing pulp to powder is difficult. Hence, the foam-mat drying of jackfruit pulp was carried out using different foaming agents and stabilizers. The effect of maltodextrin (MD; 3%, 4%, and 5% w/w), glycerol-monostearate (GMS; 2%, 3%, and 4% w/w), or soy protein (SP; 0.5%, 1%, and 1.5% w/w), and 0.5% methylcellulose added to the pulp at a concentration of 8 °Brix on foam expansion (FE; %), foam retention (FR; %), total carotenoids (TC; mg/100 g pulp), and overall acceptability (OA) were investigated, and their levels were optimized using central composite design of response surface methodology. The foam mats were dried at a drying air temperature of 70°C along with a foam thickness of 4 mm. The samples were evaluated based on drying time, foaming, functional, biochemical, and sensory qualities. The optimum levels of MD and GMS were 3.96% (4.0%) and 3.01% (3.0%), respectively, which led to the foam-mat-dried jackfruit powder with properties within the desirable range. At these optimum conditions, the predicted FE, FR, TC, and OA were 69.84%, 89.42%, 0.152 mg/100 g pulp, and 7.73, respectively. The optimum levels of MD and SP were 3.95% (4.0%) and 1.02% (1.0%), respectively, and the corresponding properties (considered as responses) of this foam-mat-dried jackfruit powder such as FE, FR, TC, and OA were 74.45%, 84.80%, 0.14 mg/100 g pulp, and 7.6, respectively. PRACTICAL APPLICATION: This study is one of the few studies that is focused on the development of a technique for the long-term preservation of jackfruit powder for further applications that will also reduce the wastage of jackfruit attributed to its fast perishability. This technology can be replicated in other parts of the world. This article has demonstrated foam-mat drying as a useful technique to achieve high-quality jackfruit pulp powders with desirable drying, foaming, functional, biochemical, and sensory qualities using different foaming agents and stabilizers.

Supercritical fluid extraction of ß-carotene from ripe bitter melon pericarp.

Study ascertained the recovery of ß-carotene from enzyme-treated (enzyme load of 167 U/g) pericarp of ripe bitter melon using supercritical fluid extraction (SFE) technique. Effect of different pressure (ranged from 150-450 bar), carbon dioxide (CO2) flow rates (ranged from 15 to 55 ml/min), temperatures (from 50 to 90 °C), and extraction periods (from 45-225 minutes) were observed on the extraction efficiency of ß-carotene. Results showed that extraction pressure (X1) among extraction parameters had the most significant (p < 0.05) effect on extraction efficiency of the ß-carotene followed by allowed extraction time (X4), CO2 flow rate (X2) and the temperature of the extraction (X3). The maximum yield of 90.12% of ß-carotene from lyophilized enzymatic pretreated ripe bitter melon pericarp was achieved at the pressure of approx. 390 bar, flow rate of 35 mL/min, temperature at 70 °C and extraction time of 190 min, respectively. Based on the accelerated storage study the 70% retention shelf life of the ß-carotene into extract was estimated up to 2.27 months at 10 °C and up to 3.21 months at 5 °C.