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Anthocyanin infused watermelon rind and its stability during storage

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12258/
http://dx.doi.org/10.1016/j.ifset.2015.10.010
 
Title Anthocyanin infused watermelon rind and its stability during storage
 
Creator Ashwini Bellary, N.
Indiramma, A. R.
Maya, Prakash
Revathy, Baskaran
Navin, K. Rastogi
 
Subject 24 Fruits
06 Preservation and Storage
 
Description Anthocyanins from Garcinia indica Choisy was impregnated in watermelon rind (WMR) through osmotic dehydration.
The impregnation of anthocyanin was enhanced by application of pretreatments like vacuum and sonication
(from 24 to 32 mg/100 g). Application of pretreatment during impregnation changes the tissue
architecture of the WMR which helps in retaining the infusate during candy making process. The developed
product fromWMR was highly acceptablew.r.t. texture, taste and appearance.Moisture sorption study indicated
that theWMRproductwas quite stable at ambient temperature upto 75% RH. Storage of the sample in LDPE (low
density polyethylene pouches) and PET/LDPE (Polyethylene terephthalate/low density polyethylene pouches)
did not show any significant difference in moisture content, anthocyanin degradation, texture, taste and appearance
of the product. The WMR product was stable for 90 days at ambient storage conditions.
Industrial relevance: The knowledge provided by this work may be useful the development of new product
(watermelon candy) fromwatermelon rind impregnated with anthocyanin. The extent and rate of infusion of anthocyaninwas
enhanced by application of pretreatments like vacuumand sonication. The developed product had
highly acceptable texture, taste and appearance. The product was quite stable at ambient temperature upto 75%
RH in LDPE (low density polyethylene pouches) and PET/LDPE (Polyethylene therapthalate/lowdensity polyethylene
pouches) pouches without significant difference in moisture content, anthocyanin degradation, texture,
taste and appearance of the product. The WMR product was stable for 90 days at ambient storage conditions.
This technique may be helpful in producing foods with enriched bioactive compounds, besides providing diversified
products in terms of taste and nutrition.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12258/1/Innovative%20Food%20Science%20and%20Emerging%20Technologies%2033%20%282016%29%20554%E2%80%93562.pdf
Ashwini Bellary, N. and Indiramma, A. R. and Maya, Prakash and Revathy, Baskaran and Navin, K. Rastogi (2016) Anthocyanin infused watermelon rind and its stability during storage. Innovative Food Science and Emerging Technologies, 33. pp. 554-562.