Research Article

Effect of Different Food Preservatives on the Storage Stability of Peach Persimmon Blended Pulp

Ghulam Mohi Uddin Paracha* and Yasser Durrani

Department of Food Science and Technology, Faculty of Nutrition Sciences, The University of Agriculture, Peshawar, Khyber Pakhtunkhwa, Pakistan

Received | April 01, 2020; Accepted | May 10, 2020; Published | May 20, 2020

*Correspondence | Ghulam Mohi Uddin Paracha, Department of Food Science and Technology, Faculty of Nutrition Sciences, The University of Agriculture, Peshawar, Khyber Pakhtunkhwa, Pakistan; Email: [email protected]

Citation | Paracha, G.M.U. and Y. Durrani. 2020. Effect of different food preservatives on the storage stability of peach persimmon blended pulp. Sarhad Journal of Agriculture, 36(2): 625-631.

DOI | http://dx.doi.org/10.17582/journal.sja/2020/36.2.625.631

Keywords | Peach-persimmon blended pulp, Food preservatives, Storage conditions, Sensory quality

Introduction

Persimmon (Diospyros) belongs to Ebenaceae family (Giordani, 2002) and peach is a member of Rossaceae family. The current persimmon (Diospyros) production of Pakistan is 25083 tonnes whereas the total peach (Prunus persica) production is 72536 tonnes during the year 2017-18 (MNFSR, 2019). These fruits are potential source of antioxidants. The major antioxidants present in both fruits are phenolic compounds which play a vital role in the prevention of various ailments such as inflammation, constipation, gastric ulcers and cancer (Maleeha et al., 2012).

Due to the high moisture content, nutrients availability and favorable pH fruits are more susceptible to pathogenic fungi, resulting in making fruits unsound for human consumption. Furthermore, lack of storage and processing facilities, farmers are enforced to dispose their harvest of fruits at nominal prices leading to diminishing returns (Omolo et al., 2011).

In order to overcome the post harvest losses of fruits and vegetables during the glut season and uplift the socio-economic condition of the farmer community, there is dire need for carrying out the value addition of the produce. Value addition involves various techniques that enhance the commodities value. It may include the food processing by which various food products can be prepared from fruits e.g. fruit squashes, jams, pickles and juices etc. The main advantage of food processing and preservation is to increase the shelf life of produce and store it beyond its glut season (Parveen et al., 2014).

The main objective of this research was to investigate the effect of various food preservatives (potassium sorbate, potassium metabisulphite and sodium benzoate) on the storage stability of peach persimmon blended pulp.

Materials and Methods

Sample collection

Fresh persimmon and peach fruits were purchased from the local market. Peach fruit (A-8 variety) and persimmon fruit (Fuyu) was procured in the month of August and November respectively from local market of Peshawar city, Khyber Pakhtunkhwa Pakistan.

Sample preparation

Peach and persimmon fruits were thoroughly washed with potable water to remove any dirt and foreign materials. The pulp of peach and persimmon was extracted by using pulper machine and was mixed in the ratio of 6:4 respectively. Various chemical preservatives like potassium sorbate (KS), sodium benzoate (SB) and potassium metabisulphite (KMS) were added alone and in different combinations to blended pulp. The different treatments used in this research experiment are as follows.

BPo = Peach persimmon blend

BP1= Peach persimmon blend+potassium sorbate at 0.1%

BP2 = Peach persimmon blend+potassium metabisulphite at 0.1%

BP3 = Peach persimmon blend + sodium benzoate at 0.1%

BP4 = Peach persimmon blend + potassium sorbate at 0.05% + KMS at 0.05%

BP5 = Peach persimmon blend + potassium sorbate at 0.05% + sodium benzoate at 0.05%

BP6 = Peach persimmon blend + potassium metabisulphite at 0.05% + sodium benzoate at 0.05%

BP7 = Peach persimmon blend + KS at 0.033% + KMS at 0.033% + sodium benzoate at 0.033%

Analytical work

The pH was determined using digital pH meter, TSS were measured by the digital refractometer, acidity and ascorbic acid content were analyzed in blended pulp of peach and persimmon according to standard method of AOAC (2012). Total phenolic compounds were determined according to the procedure reported by Mazumdar and Majumder (2003). Radical scavenging activity (DPPH) was determined according to procedure described by Brand Williams et al. (1995) in blended pulp samples.

Sensory evaluation

Sensory characteristics for the blended pulp samples were evaluated by using 9-point Hedonic Scale as described by Rios-Corripio et al. (2018).

Statistical analysis

All the data were analyzed by using MSTATC software. A two factorial complete randomized design (CRD), with three replications for each treatment, was applied. Means were separated using Least Significant Difference (LSD) test at 5% level of significance.

Results and Discussion

Physico-chemical analysis

Total soluble solids (TSS): The influence of preservatives on blended peach persimmon pulp showed increase during six months storage period on total soluble solids. The TSS mean value was increased (9.12 to 10.59° Brix) significantly (p< 0.05). The highest value of TSS (9.79°Brix) among all treatments was found in BP3 followed by BP6. The lowest value of TSS (9.55°Brix) was recorded in BP7 followed by BP1. The maximum increase of TSS (13.40%) was recorded in BP1 followed by BP4 (Figure 1). TSS content of blended pulp was inclined by storage and treatments significantly. Kumhar et al. (2014) also reported similar findings during storage studies of custard apple pulp. This change in total soluble solids may be the inversion of sucrose into glucose and fructose at low pH and temperature. It may also be due to the hydrolysis of cell wall components (Hossain et al., 2014).

The change in pH of blended pulp of peach and persimmon showed decrease during the storage period. The mean pH value decreased significantly (p < 0.005) from 3.84 to 3.16. BP4 (3.66) had maximum mean pH value followed by BP2 (3.65) within all treatments whereas minimum mean pH value was found in BPo (3.44) followed by BP3 (3.53) and BP7 (3.53). Maximum decrease was observed in sample BPo (26.16 %) followed by BP3 (25.78%) as compared to all treatments whereas lowest decline was in BP7 (11.13%) followed by BP1 (12.76%) as shown in Figure 2. The effect of storage period and treatments was significant (p < 0.05) on the pH of blended pulp. Hussain et al. (2008) reported decrease in pH during storage of apple jam and described the reason of pH decline as the breakdown of pectin in organic acid.

Variation in acidity of blended pulp showed decrease during storage period. Mean value of acidity of blended pulp increased significantly (p<0.05) from 0.67% to 0.77%. BP0 (0.75%) had maximum mean non-reducing sugars value followed by BP1 (0.72%) and BP6 (0.72%) within all treatments whereas minimum mean acidity was observed in BP2 (0.70%), BP4 (0.70%) and BP7 (0.70%) followed by BP3 (0.71%) and BP5 (0.71%). Maximum increase in acidity was observed in sample BP0 (20.93%) followed by BP6 (16.25%) as compared to all treatments whereas lowest decline was in BP4 (8.33%) followed by BP7 (9.33%) as shown in Figure 3. Treatments and storage intervals affected acidity of blended pulp significantly (p<0.05). Iqbal et al. (2001) reported the same trend in acidity and revealed that it may be due to the increase in formation of acids which are due to increase in concentration of weakly ionizing acids and respective salts. Ayub et al. (2010) also found that acidity of strawberry juice also significantly increased with storage period. The increase in acidity is due to degradation of pectin substances into organic compounds as reported by Durrani et al. (2010) and Zeeshan et al. (2018).

Impact of preservatives on total phenolic compounds of blended pulp showed decrease during storage period. Total phenolic compounds of blended pulp were significantly affected (p<0.05) by the storage period and treatments. Total phenolic compounds decreased in blended pulp samples during storage period of 180 days at ambient temperature. Mean value of total phenolic compounds of blended pulp decreased from 36.18 to 23.08 mg GAE/100g. BP7 (32.41 mg GAE/100g) had maximum mean total phenolic compounds value followed by BP2 (32.40 mg GAE/100g) within all treatments whereas minimum mean total phenolic compounds was observed in BP1 (27.29 mg GAE/100g), followed by BP3 (30.93 mg GAE/100g). Maximum decrease in total phenolic compounds was observed in sample BP0 (65.01%) followed by BP3 (40.52%) as compared to all treatments whereas lowest decline was in BP7 (29.42%) followed by BP1 (29.67%) as shown in Figure 4.

Ascorbic acid

The effect of chemical preservatives on the ascorbic acid showed decrease during storage period of 180 days in blended pulp at ambient conditions. The storage period and temperature significantly effected (p<0.05) the ascorbic acid of blended pulp samples. Ascorbic acid content (mg/100g) decreased in blended pulp samples during storage period. Mean value of ascorbic acid of blended pulp decreased from 6.72 to 2.82. BP7 (5.62) had maximum mean ascorbic acid value followed by BP4 (5.47) within all treatments whereas minimum mean ascorbic acid was observed in BP1 (1.96), followed by BP6 (4.22). Maximum decrease in ascorbic acid was observed in sample BP0 (99.38%) followed by BP3 (73.94%) as compared to all treatments whereas lowest decline was in BP7 (38.35%) followed by BP4 (39.85%) as shown in Figure 5. Hashmi et al. (2007) also found the same trend in mango pulp with the storage period. The loss of ascorbic acid in the blended pulp might be due to degradation with heat and temperature.

Impact of preservatives on antioxidant activity of blended pulp showed decrease during the storage duration of 180 days at ambient conditions. The antioxidant activity of blended pulp was significantly affected (p < 0.05) by storage duration and temperature. Antioxidant activity decreased in blended pulp samples during storage duration. Mean value of antioxidant activity of blended pulp decreased from 85.31 to 50.31. BP7 (77.59) had maximum mean antioxidant activity value followed by BP4 (77.38) within all treatments whereas minimum mean antioxidant activity was observed in BP1 (29.7), followed by BP3 (71.37). Maximum decline in antioxidant activity was observed in sample BP0 (97.24%) followed by BP3 (51.42%) as compared to all treatments whereas lowest decrease was in BP4 (24.54%) followed by BP7 (24.55%) as shown in Figure 6. Mariana-Atena et al. (2011) observed decrease in antioxidant activity of strawberry, sweet and sour cherry low sugar jam during storage studies. Deng et al. (2018) also reported decline in antioxidant activity of litchi pericarp during storage studies. The decrease in antioxidant activity is related to oxygen and free radicals which protect the juice from oxidation and these compounds get oxidized by reacting themselves with oxygen (Ismail et al., 2004).

Score for color decreased in blended peach and persimmon pulp during storage period of six months at ambient temperature conditions. Decrease in mean values for color was observed from 9.00 to 5.70 during the storage of blended pulp. BP7 (8.29) had maximum mean score for color followed by BP1 (8.23) and BP2 (8.23) within all treatments whereas minimum mean score for color was observed in BP0 (2.95), followed by BP3 (7.16). Maximum decrease in score for color was observed in sample BP0 (88.88%) followed by BP3 (55.55%) as compared to all treatments whereas lowest decline was in BP7 (17.22%) followed by BP4 (17.77%) as shown in Figure 7. Blended pulp color was significantly affected (p< 0.05) by storage period and treatments. Shahnawaz et al. (2012) reported decrease in color with storage duration in the refrigerated storage studies of mango seabuckthorn blended pulp with selected preservative and ginger extract. Akhter et al. (2009) also observed that deterioration of color of mango pulp with addition of potassium metabisulphite and sodium benzoate in synergistic concentration.

Score for flavor decreased in blended peach and persimmon pulp during storage period of 180 days at ambient temperature conditions. Decrease in mean values for flavor was observed from 8.73 to 5.24 during the storage of blended pulp. BP7 (8.03) had maximum mean score for color followed by BP4 (7.89) within all treatments whereas minimum mean score for flavor was observed in BP0 (2.60). Maximum decrease in score for flavor was observed in sample BP0 (88.70%) followed by BP3 (55.36%) as compared to all treatments whereas lowest decline was in BP7 (20.22%) followed by BP4 (22.41%) as shown in Figure 8. Blended pulp flavor was significantly affected (p< 0.05) by storage period and treatments. Shahnawaz et al. (2012) reported decrease in flavor in the refrigerated storage studies of mango seabuckthorn blended pulp with selected preservative and ginger extract. Akhter et al. (2009) also observed that deterioration of flavor of mango pulp with addition of potassium metabisulphite and sodium benzoate either individually or in combination.

Overall acceptability

Overall acceptability of any food product plays vital role in product development. Score for overall acceptability decreased in blended peach and persimmon pulp during storage period of six months at ambient temperature conditions. Decrease in mean values for overall acceptability was observed from 8.87 to 5.47 during the storage of blended pulp. BP7 (8.16) had maximum mean score for overall acceptability followed by BP4 (8.05) within all treatments whereas minimum mean score for overall acceptability was observed in BP0 (2.64). Maximum decrease in score for overall acceptability was observed in sample BP0 (88.81%) followed by BP3 (55.59%) as compared to all treatments whereas lowest decline was in BP7 (18.41%) followed by BP4 (20.11%) as shown in Figure 9. Blended pulp overall acceptability was significantly affected (p< 0.05) by storage period and treatments. Shahnawaz et al. (2012) reported decrease in overall acceptability in the refrigerated storage studies of mango seabuckthorn blended pulp with selected preservative and ginger extract. Akhter et al. (2009) also observed significant decrease in overall acceptability of mango pulp with addition of chemical preservatives.

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