Professional Documents
Culture Documents
net/publication/324900675
CITATIONS READS
0 1,510
1 author:
Md Wadud Ahmed
University of Illinois, Urbana-Champaign
26 PUBLICATIONS 111 CITATIONS
SEE PROFILE
All content following this page was uploaded by Md Wadud Ahmed on 02 May 2018.
temperature, water activity, pH and metal ions especially iron and copper also affects the
quality of marmalade and other fruit juice concentrates during storage (Gordon &
Samaniego-Esguerra, 1990). During storage, marmalade or any other citrus fruit products
may get spoiled by non enzymatic browning, by fugal attack or by acid resistant bacteria
(Tiwari, 2018).
The aim of the study was to develop mixed fruit marmalades using four different ratios of
lemon and orange juice and peels and to observe the degradation rate of different quality
parameters (TSS, pH, vitamin C, moisture, ash and sugar content etc.) and microbial load of
developed mixed fruit marmalade with respect to storage conditions. Sensory evaluation of
different samples was performed by non technical panelists to find the most acceptable
product by statistical analysis.
Chemical analysis
The freshly formulated marmalades and stored at different temperature conditions were
analyzed for moisture, Total Soluble Solids (TSS), total sugar ash, pH and vitamin-C as per
the methods of Ranganna (1992) and AOAC (2016). All the trials were done in triplicate and
the results were taken as average value.
Kinetics of vitamin C degradation
Vitamin-C content in the marmalade was determined stored in both conditions after each 30
days interval for total 6 month. Sapeia & Hwa (2014) and Burdurlu, Koca, & Karadeniz
(2006) have shown that degradation of vitamin C follows first order reaction kinetics in citrus
juice and the following expressions can be used to predict vitamin C degradation. Using all
data of Equation 1, we calculated the reaction rate constant by using MS excel tool.
C
lnC t =−Kt
O
or, lnCt =ln Co −Kt …………….…………. (1)
Where,
𝐶𝑡 =Concentration at any time (t);
K=Reaction rate constant
𝐶𝑂 =Initial concentration;
A line was obtained when concentration of vit-C was plotted against time (t).
The temperature influence of vitamin-C degradation can be expressed in terms of the
activation energy (Ea) and adequately described by Arrhenius kinetics (Eq. 2) where K1 and
K2 are the rate constant at average storage temperatures of T1 (27 ºC) and T2 (4 ºC),
respectively. Ea is the activation energy for the ascorbic acid degradation (kcal/ mol), R is the
universal gas constant (1.987 kcal/ mol. K)
K1 = 𝐾2 . exp[−ERa (T11 − T12)]…………….…………. (2)
The activation energy was calculated from the slope of line obtained by plotting the logarithm
of the rate constant, k, versus the inverse temperature, 1/T.
Microbial Profile
Bacteria and mold count of the formulated marmalades were done after 48hours of incubation
period according to the method as described in the “Standard Methods for the
Microbiological Examination of Foods” (Bartram, Goresline, Cameron, James, Highlands, &
Etchells, 2011).
Sensory evaluation
The consumer’s acceptability of developed products was evaluated by a taste testing panel.
The hedonic rating test was used to determine this acceptability. The panelists were asked to
rate their acceptability for the product on a hedonic scale, 1 to 9, ranging from as “dislike
extremely” to as “like extremely”. The data were analyzed in Randomized Complex Block
Design using Computer Program MSTATC. Fisher’s LSD Multiple Range Test was done to
compute the storage condition variation.
Sample
Components (%)
S1 S2 S3 S4
Moisture content (wb) 27.5 28.35 27.15 28.5
TSS 67.2 67.65 67.85 67.5
Total sugar 66.74 72.18 66.3 72
Ash 0.7 0.85 0.75 0.96
pH 2.85 2.75 2.93 2.73
Vitamin C
12 20 15 18
(mg/100gm)
The moisture content of sample S1, S2, S3 and S4 was found to be 27.5%, 28.35%, 27.15
and 28.5% on wet weight basis (wb) while the corresponding total sugar content was found
67.2, 67.65%, 67.85 and 67.5% respectively. It was found that all the samples has high acid
content where highest pH value observed in S3 sample (2.93) which is followed by sample
S1 (2.85), S2 (2.75) and S4(2.73) . The vitamin-C content (mg/100gm) of the sample S2
(20), and S4 (18) was determined higher compare to sample, S1 (12) and sample S3 (15).
Here all the composition is quite similar to the mixed fruit marmalade developed from
Mango, Malta and pineapple reported by (Inam, Hossain, Siddiqui, & Easdani, 2012).
These variations of composition may be due the variation of juice ratio and other ingredients.
Higher amount of vitamin-C content in sample S2 and S4 was due to higher proportion of
orange juice because orange has higher amount of vitamin-C content compare to lemon
(Fatin & Azrina, 2017).
Table 3 and table 4 shows that moisture content of all samples was nearly constant up to 6
month of storage period. Similar result was also found by Inam (2012) and reported as, slight
increase in moisture was occurred may be due to slight imperfection in sealing or mechanical
error in moisture determination by air oven.
It was observed that, TSS content of all samples was slightly increased with respect to time in
both storage conditions. Islam (2014) found, slight increase of total soluble solid in different
storage condition of mixed fruit juice developed from orange and pineapple. This slight
increase of TSS content might be due to acid hydrolysis of polysaccharides especially pectin
and gums of fruit peel.
Total sugar and Ash content of all samples was quite stable in both storage conditions.
Similar result was found by several researchers and it was reported that sucrose present in
samples get hydrolysis during prolong storage that leads conversion of reducing sugar to non
reducing sugar (Asare, Saalia, & Dedeh, 2014). Storage condition has no significant effect on
ash content of marmalade (Inam 2012; Islam 2014)
There was a significant decrease observed in pH content in both storage conditions for all
samples but higher decrease in room temperature compare to refrigerated storage. Inam
(2012) found a similar result for mixed fruit marmalade developed from malta, mango and
pineapple. The variation of pH of samples due to the variation of titrable acidity (Islam 2014)
and oxidation of reducing sugar (Ehsan, Naeem, Anzum, & Nazir, 2003).
.
15 25
Vitamin-C( mg/100 gm)
Vitamin-C (mg/100 gm)
10
5
5
0
0
0 100 200
0 100 200
Time (day)
Time (day) Sample S2
Sample S1
20 20
Room Temp.
Vitamin-C(mg/100gm)
Vitamin-C( mg/100gm)
Refrigerated Temp.
15 Room Temp. 15
Refrigerated Temp.
10 10
5 5
0 0
0 100 200 0 100 200
Time (day) Time ( day)
Sample S3 Sample S4
Figure 1 and table 5 shows that, the first order rate constant is higher at room temperature
compare to refrigerated condition. Similar result was found by Sapei and Hwa (2013) and
also reported that Ascorbic acid concentration reduce more rapidly at the beginning of
storage due to the reaction with dissolved oxygen.
Activation energy of all marmalade samples was calculated by using equation 2 and found
highest in sample S1 (3.009 Kcal/mol) which is followed by sample S3 (2.090 Kcal/mol),
sample S2 (2.082 Kcal/mol) and sample S3 (2.022 Kcal/mol) respectively. Here higher
activation energy indicates higher temperature dependency of vitamin-C degradation. The
activation energy for the vitamin-C degradation in sweetened strawberry juice is 1.90 kcal/
mol reported by Sapei and Hwa (2013) that is quite similar to our result.
5 5
Viable bacterial count(log
3 3
2 2
1 1
0 0
S1 S2 S3 S4 S1 S2 S3 S4
Sample no. Sample no.
Figure 2: Graphical presentation of viable bacterial and mold count (incubation period 48hr.
at 32°C)
It is shown in fig.2 that, maximum number of viable bacteria was found at S4 and minimum
bacteria found at S2. Growth of bacteria is closely related to the pH of the media. Since the pH
of different samples was not same thus the bacterial counts also were not same at same
incubation period. The number of total mold was found maximum in S4 and minimum in S2.
This variation of mold number may be related to the variation of pH content of mixed fruit
marmalade. Higher number of mold was found from higher pH sample where lower pH sample
gives lower number of mold as like bacterial count.
Sensory Evaluation of the samples
Table 6 shows the sensory analysis of the all formulated marmalade samples. In sensory
evaluation color, flavor, taste and overall acceptability were taken in consideration. After 6
month of evaluation period it was found that color, flavor, taste and overall acceptability was
not uniform for all samples. From table 6 it is clear that except sample S3 all characteristics
are quite similar and has no significant difference. The color change of the all samples may
be due to the fungal action and chemical reactions in the product. From the sensory score it is
found, the sample S3 has the highest value of color (8.273), flavor (8.182), texture (8.273)
and overall acceptability (8.091) which was finally selected as the best product. This
product had 300g lemon juice, 100g orange juice and 50g orange peel.
Table 6: Mean score for colour, flavour, texture and overall acceptability of mixed
marmalade
Sensory attributes
Sample Overall
Colour Flavour Texture
acceptable
S1 7.364b 7.00c 7.000c 7.182b
S2 7.818b 7.273bc 7.545b 7.545b
a a a
S3 8.273 8.182 8.273 8.091a
S4 7.545b 7.545c 7.455c 7.455b
Same letter suffix do not differ at 5% (P<0.05) level of significance.
Conclusion
This study indicates that lemon and orange juice with peel could be used to produce quality
value added product. Quality attributes of developed product were deteriorates over 6 months
of storage period where faster at room temperature compare refrigerated condition. The
References
AOAC. (2016). Association of Official Analytical Chemists, 20th edition. Washington DC.
Asare, M. O., Saalia, F. K., & Dedeh, S. S. (2014). Effect of Storage Time and Storage
Conditions on Physicochemical Quality of Sweet Orange (Citrus sinensis L). J. Agric. Food.
Tech , 4 (5), 36-41.
Bagde, P. P., Dhenge, S., & Bhivgade, S. (2017). EXTRACTION OF PECTIN FROM
ORANGE PEEL AND LEMON PEEL. International Journal of Engineering Technology
Science and Research , 4 (3).
Bartram, M. T., Goresline, H. E., Cameron, E. J., James, J. B., Highlands, ,. M., & Etchells,
L. (2011). Standard Methods for the microbilogical Examination of Foods. American Journal
of Public Health .
Burdurlu, H. S., Koca, N., & Karadeniz, F. (2006). Degradation of vitamin C in citrus juice
concentrates during storage. Journal of Food Engineering , 74, 211-216.
Burdurlu, H. S., Koca, N., & Karadeniz, F. (2006). Degradation of vitamin C in citrus juice
concentrates during storage. Journal of Food Engineering , 74, 211-216.
Ehsan, E., Naeem, Z., Anzum, J., & Nazir, A. (2003). Development, Standardisation and
Storage studies on grapefruit Apple marmalade. Pakistan Journal of Food Science , 13 (3-4),
11-15.
Fatin, N. R., & Azrina, A. (2017). Comparison of vitamin C content in citrus fruits by
titration and high performance liquid chromatography (HPLC) methods. International Food
Research Journal , 24 (2), 726-733.
Inam, A. K., Hossain, M. M., Siddiqui, A. A., & Easdani, M. (2012). Studies on the
Development of Mixed Fruit Marmalade. J. Environ. Sci. & Natural Resources , 5 (2), 315-
322.
Islam, M. A., Ahmad, I., Ahmed, S., & Sarker, A. (2014). Biochemical Composition and
Shelf Life Study of Mixed Fruit Juice from Orange & Pineapple. J. Environ. Sci. & Natural
Resources , 7 (1), 227-232.
James, I. F., & Kuipers, B. (2004). Jam and juice making, syrups, jellies and candied fruit. In
I. F. James, & B. Kuipers, Preservation of fruit and vegetables (pp. 55-58). Agromisa
Foundation.
Mercali, G. D., Jaeschke, D. P., Tessaro, I. C., Marczak, F., & Damasceno, L. (2012). Study
of vitamin C degradation in acerola pulp during ohmic and conventional heat treatment. LWT
- Food Science and Technology , 47 (1), 91-95.
Ranganna, S. (1992). Manual of Analysis of Fruits and Vegetable Products (Vol. 2).
Sapeia, L., & Hwa, L. (2014). Study on the Kinetics of Vitamin C Degradation in Fresh
Strawberry Juices. International Conference and Workshop on Chemical Engineering (pp.
62-68). Procedia Chemistry.
Wang, H., Cheng, L., Lin, D., Ma, Z., & Deng, X. (2017). Lemon fruits lower the blood uric
acid levels in humans and mice. Scientia Horticulturae , 220 (16), 4-10.