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Title: Effects of Minimal Processing Technologies on Jackfruit (Artocarpus heterophyllus Lam.) Quality Parameters
Authors: Anaya Esparza, Luis Miguel
González Aguilar, Gustavo Adolfo
Domínguez Ávila, J Abraham
Olmos Cornejo, Jorge Eduardo
Pérez Larios, Alejandro
Montalvo González, Efigenia
Keywords: jackfruit
minimal processing methods
shelf life
Issue Date: Sep-2018
Publisher: Springer Science+Business Media
Citation: Anaya Esparza L.M., González Aguilar G.A., Domínguez Ávila J.A., Olmos Cornejo J.E., Pérez Larios A. y Montalvo González E. (2018). Effects of Minimal Processing Technologies on Jackfruit (Artocarpus heterophyllus Lam.) Quality Parameters. Springer. Food and Bioprocess Technology. (2018) Vol. 11, Issue 9:1761–1774.
Series/Report no.: Food and Bioprocess Technology;(2018) Vol. 11, Issue 9:1761–1774
Abstract: Abstract Jackfruit (Artocarpus heterophyllus Lam.) is a tropical fruit with high nutritional value and reported health benefits, but its commercialization is hindered by its mass (> 10 kg) and difficulty to peel. Jackfruit bulbs (JFBs) are often sold fresh, washed only with water and packaged in polypropylene containers, which minimizes their shelf life and makes it necessary to consume them shortly after purchase. Minimally processed products (MPPs) are ready-to-eat fresh-cut products, and the technologies used to produce them to allow better utilizing fruits, extending their shelf life and freshness as much as possible. This review describes reported advantages and limitations that minimal processing methods exert on JFBs. These methods include ow temperatures, anti-browning agents, anti-respiratory substances, texturizing agents, controlled atmospheres, edible coatings, osmotic agents, preservatives, and UV treatments among others. Their effects on physiological and physicochemical parameters, as well as effects on shelf life and sensory attributes are also discussed. Evidence shows that minimal processing techniques are a viable option that can be used on JFBs, which preserve quality and sensory attributes by reducing metabolic reactions like respiration rate (RR) and ethylene production. Shelf life can be extended up to 50 days without changes in sensory attributes, and higher retention of bioactive compounds in comparison with untreated JFBs, but results vary with each specific treatment. Minimal processing technologies are a rapid, efficient, and reliable alternative that retain quality and extend the shelf life of fresh JFBs. With further improvements in preservation and standardization, the commercialization of jackfruit could be brought to bear.
Description: Artículo
ISSN: 1935-5149
Appears in Collections:3303 Artículos

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