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Efficacy of Cinnamon Oil to Prolong the Shelf-Life of Pasteurised, Acidified, and Ambient Stored Papaya Pulp

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Relation http://ir.cftri.com/12407/
http://dx.doi.org/10.1556/AAlim.43.2014.3.3
 
Title Efficacy of Cinnamon Oil to Prolong the Shelf-Life
of Pasteurised, Acidified,
and Ambient Stored Papaya Pulp
 
Creator Binduheva, U.
Negi, P. S.
 
Subject 24 Fruits
06 Preservation and Storage
03 Essential oils
 
Description This study was conducted to develop a low cost method to preserve papaya (Carica papaya L.) pulp at ambient
temperature with a combination of treatments including acid, heat, and cinnamon oil. Papaya pulp processed without
and with 200 ppm cinnamon essential oil at pH 5.1, 81 °C, 7 min (ST2 and ST3); pH 3.9, 69 °C, 13 min (ST4 and
ST5); and pH 4.5, 75 °C, 15 min (ST6 and ST7) was stored for 8 weeks at ambient temperature (28±2 ºC). The
cinnamaldehyde content of the papaya pulp treated with cinnamon oil decreased significantly during storage. ST5
and ST7 retained significantly higher β-carotene contents and lightness values compared to ST4 and ST6 during
storage. The results indicated that acidification of papaya pulp to pH 4.5 and pasteurization at 75 °C for 15 min with
200 ppm cinnamon oil can be applied to obtain safe and high quality product, which is stable for 8 weeks at ambient
temperature.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12407/1/Acta%20Alimentaria%2C%20Vol.%2043%20%283%29%2C%20pp.%20378%E2%80%93386%20%282014%29.pdf
Binduheva, U. and Negi, P. S. (2014) Efficacy of Cinnamon Oil to Prolong the Shelf-Life of Pasteurised, Acidified, and Ambient Stored Papaya Pulp. Acta Alimentaria, 43 (3). pp. 378-386.