Impact of pasteurisation and storage conditions on the physicochemical properties of acerola jelly

Authors

  • Binh Quang Hoang
  • Uyen Phuong Tran Ho
  • Diep Ngoc Thi Duong*

Abstract

Acerola, a fruit rich in bioactive compounds such as polyphenols and vitamin C, is highly susceptible to degradation under temperature influences. This study aimed to evaluate the impact of pasteurisation and storage conditions on the stability of these compounds in acerola jelly. Analytical findings revealed that thermal treatment at 80°C for 5 minutes effectively eradicated total aerobic bacteria and mould yeast content. Furthermore, this treatment preserved the vitamin C and phenolic content, as well as the sensory quality of the jelly, better than other samples. The study also discovered that during storage, the degradation of vitamin C and polyphenols in acerola jelly adhered to the first-order model and the Arrhenius model. In contrast, attributes such as total soluble solids (TSS), pH, and titratable acidity (TA) remained constant during pasteurisation and storage. Kinetic parameters, including D-value, k-value, z-value, and activation energy (Ea), indicated high stability of the product when stored at a low temperature of 4-6oC. These findings suggest that acerola jelly has considerable potential for commercial production.

Keywords:

acerola jelly, pasteurisation, polyphenol, storage, vitamin C

DOI:

https://doi.org/10.31276/VJSTE.2023.0044

Classification number

2.2, 2.3

Author Biographies

Binh Quang Hoang

Research Institute for Biotechnology and Environment, Nong Lam University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam

Uyen Phuong Tran Ho

Faculty of Chemical Engineering and Food Technology, Nong Lam University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam

Diep Ngoc Thi Duong*

Faculty of Chemical Engineering and Food Technology, Nong Lam University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam

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Published

2024-05-04

Received 13 May 2023; revised 26 July 2023; accepted 11 September 2023

How to Cite

Binh Quang Hoang, Uyen Phuong Tran Ho, & Diep Ngoc Thi Duong*. (2024). Impact of pasteurisation and storage conditions on the physicochemical properties of acerola jelly. Vietnam Journal of Science, Technology and Engineering. https://doi.org/10.31276/VJSTE.2023.0044

Issue

Section

Physical Sciences