Optimization of Process Variables for Retention of Functional Properties of Bitter Melon (Momordica Charantia L.) and its Shelf-Life Extension

Sheetal Devi¹, Dipendra Kumar Mahato^2*, Sarvesh Singh², Surendra Prasad Singh²

¹SAB Miller India Ltd., Sonipat, Haryana, India.

²Centre of Food Science and Technology, Banaras Hindu University (BHU), Varanasi, India.

Corresponding Author Email: kumar.dipendra2@gmail.com

DOI : http://dx.doi.org/10.12944/CARJ.7.1.10

Abstract:

This study was carried out to investigate the effect of sodium hypochlorite (NaClO), hydrogen peroxide (H₂O₂) and soaking time on vitamin C, carotenoid, antioxidant activity and total phenolic content for optimizing the pre-treatment for minimal processing of bitter melon slices and to evaluate its shelf life at different storage conditions. Fresh-cut bitter melon slices were given post-cutting treatment of wash solution containing NaClO(25-500ppm) and H₂O₂ (1-5%) solution for different time intervals (10-120 minutes). The treated samples were analyzed for Vitamin C content, carotenoid, DPPH inhibition activity, ABTS inhibition activity and total phenolic content (TPC) using Central Composite Rotatable Design (CCRD). The optimum condition for soaking achieved by CCRD was NaClO (25 ppm), H₂O₂ (1%) and soaking time (56.32 min). The minimally processed bitter melon at optimized wash water treatment was packed in LDPE pouch of 0.1 mm thickness and were evaluated for shelf-life under modified atmospheric packaging, MAP 1 (5% O₂, 25% CO₂ & 70% N₂) and MAP 2(10% O₂, 20% CO₂ & 70% N₂) stored at temperature of 5, 20 and 35°C, respectively. Based on the microbiological, colour and textural analysis, MAP 1 was found to be better compared to MAP 2 and the shelf-life of fresh-cut bitter melon slices was prolonged up to twenty-eight days of storage.

Keywords:

Bitter Melon; Minimal Processing; Modified Atmosphere Packaging (MAP); Shelf-Life; RSM

Download this article as: 

[ HTML Full Text]