Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice
Journal of Food and Nutrition Sciences
Volume 3, Issue 4, July 2015, Pages: 160-165
Received: Jun. 25, 2015; Accepted: Jul. 8, 2015; Published: Jul. 17, 2015
Views 6937      Downloads 176
Authors
Emelike Nkechi Juliet Tamuno, Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Rivers State, Nigeria
Ebere Caroline Onyedikachi, Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Rivers State, Nigeria
Article Tools
Follow on us
Abstract
Cashew apple (Anacardium occidentale L.) juice was produced and pasteurized at 80oC for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (30±1oC) and refrigeration (4oC) temperatures to study the effect of packaging materials on the vitamin C and pH of cashew-apple juice (CAJ). There were significant differences (p<0.05) in the value of vitamin C (48mg/100ml – 159mg/100ml) and pH (5.0 – 6.2) of the juice stored at 30±1oC as compared with those stored at 4oC.At the ambient temperature, the highest loss of Vitamin C was observed with samples S which ranged from (83 – 48), first to fourth month, respectively. This is still higher than 45mg daily adult recommendation. The colour of the bottles did not have significant effect on the loss of vitamin C as the values ranged between 169 – 128mg/100g (W), 187 – 130mg/100g (G) and 188 – 132mg/100g (B) for months one to four at refrigeration temperature. Samples B and G retained the pH value of the juice at refrigeration temperature compared with samples W and S. Though significant reductions was observed in the values of Vitamin C as time of storage progressed, the retained values in this study were still high when compared with the vitamin C content of other fruits in their fresh state. Therefore, CAJ can conveniently be produced and stored in green and brown bottles for up to four months in the refrigeration temperature to retain its vitamin C content and pH value which is an indication of good quality product. CAJ could also be stored in polyethylene sachet but not more than two months while the fruits are in season to serve as a cheap source of fresh drink, vitamin C and to reduce the 90% wastage of cashew-apples in the orchard.
Keywords
Packaging Materials, Storage Conditions, Vitamin C, pH Value, Cashew-Apples, Juice
To cite this article
Emelike Nkechi Juliet Tamuno, Ebere Caroline Onyedikachi, Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice, Journal of Food and Nutrition Sciences. Vol. 3, No. 4, 2015, pp. 160-165. doi: 10.11648/j.jfns.20150304.14
References
[1]
Kristin, D. (1999). Cashew ECHO Technical Note. ECHO 17391 Durrance Road, North Ft. Meyers FL. 33917, U.S.A.
[2]
Oduwole, O.O., Akinwale T.O. and Olubamiwa. O. (2001). Economic evaluation of a locally fabricated extraction machine for a cottage cashew juice factory. Journal of Food Technology of Africa. 6 (1); 18 - 20.
[3]
Inyang, U.E. and Abah, U.J. (1997). Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice. Kluwer Academic Publishers. Printed in Netherlands. Plant foods for human nutrition, 50: 295-300.
[4]
FAO (2001). Principles and practice of small and medium scale processing. FAO Agricultural bulletin, 146.
[5]
Franke, A.A., Cooney, R.V., Henning, S.M. and Custer, L.J. (2005). Bioavailability and antioxidant effects of orange juice components in humans. Journal of Agricultural Food Chemistry, 53(13), 5170-5178.
[6]
Deanna, M.M. and Bland, J.S. (2007). Acid-alkaline balance: role in chronic disease and detoxification. Alternative Therapies, 13(4), 62-65.
[7]
Bates, E.C. and Swain, T. (2001). Flavonoid compounds. In: Comparative Biochemistry. (Eds) Mason, H.S. and Florkin, A.M. Academic Press N.Y. 755-809.
[8]
Achal (2005). Cashew. Nutrition and Medical value. Colarado State University, 159-165.
[9]
Francis, M.M. and Elizabeth, N.K. (2002). Ascorbic acid retention in canned lime juice preserved with sulphur dioxide and benzoic acid. African Journal of Food, Agriculture, Nutrition and Development, 2(1), 33-37.
[10]
Muhammad, S., Saghir, A.S. and Saima, M. (2013). Role of sodium benzoate as a chemical preservative in extending the shelf life of orange juice. Global Advanced Research Journal of Food Science and Technology, 2(1), 007-018.
[11]
Mgaya-Kilima, B., Remberg, S.F., Chove, B.E. and Wicklund, T. (2015). Physicochemical and antioxidant properties of roselle-mango juice blends; effects of packaging materials, storage temperature and time. Journal of Food Science and Nutrition, 3(2), 100-109.
[12]
Azevedo, D.C.S. and Rodrigues, A. (2000). Obtainment of high-fructose solutions from cashew (Anacardium occidentale) apple juice by simulated moving-bed chromatography. Sep. Science and Technology, 35: 2561-2581.
[13]
Akinwale, T. D. (2000) Cashew apple juice. “It’s uses in fortifying the nutritional quality of some tropical fruits”. European Food Research Technology, 211; 205 – 207.
[14]
Ohler, J.G. (1988). Cashew. Communication. Department of Agricultural Research Institute Voor de Tropen, Amsterdam, 260.
[15]
De Carvalho, J.M., Maia, G.A., de Figueiredo, R.W., de Brito, E.S. and Rodrigues, S. (2007). Development of a blended non-alcoholic beverage composed of coconut water and cashew apple juice containing caffeine. Journal of Food Quality, 30: 664-681.
[16]
Hodges, E.E. (1974). Ascorbic acid in present knowledge in nutrition. (4th Ed). The nutrition foundation in U.S.A. 199-201.
[17]
Nagy, Steven, Shaw, Philip, Wardowski and Wilfred, F. (1990). Fruits of tropical and sub-tropical origin: Composition; Properties and Uses. Florida Science Source, Inc.
[18]
Anin, S.K., Ellis, W.O. and Adubofuor, J. (2010). Effects of two packaging materials and storage conditions on the quality of fresh taste, a natural and locally produced orange drink in Ghana. African Journal of Food Science and Technology, 1: 132-138.
[19]
Marsh, K. and Bugusu, B. (2007). Food packaging-role, materials and environmental issues. Journal of Food Science, 72: 39-55
[20]
Griffin, R.C., Sacharol, S. and Brody, A.L. (1985). Principles of package and development. (2nd edition), AVI, Vanstrand Reinhold Company: New York, 54-61.
[21]
Maeda, E.E. and Mussa, D.M.D.N. (1986). The stability of vitamin C (L-Ascorbic Acid) in bottled and canned orange juice. Food Chemistry, 22: 51-58.
[22]
Ndabikunze, B.K., Masambu, B.N. and Tiisekwa, B.M. (2010). Vitamin C and mineral contents, acceptability and shelf life of juice prepared from four indigenous fruits of the Miombo woodlands of Tanzania. Journal of Food and Agricultural Environment, 8: 91-96.
[23]
AOAC. (2012). Official methods of analysis of AOAC International (19th ed.), Gaithersburg, M.D. USA.
[24]
FAO (2008). Agriculture, Food and Nutrition for Africa, Rome, 385-387.
[25]
Otta, K. (2000). Minimum shelf life of fruit juices. Flussings Abst. 51: 570-590.
[26]
Jawaheer, B., Goburdhun, D. and Ruggoo, A. (2003). Effect of processing and storage of guava into jam and juice on the Ascorbic acid content. Plant Foods and Human Nutrition, 58: 1-12.
[27]
Orimaiye, D.O. (2001). Food analysis and therme fluid properties for food process engineers. Evanas – Emmdoor Int Pub; Lagos – Nigeria, 1.
[28]
Alaka, O.O., Aina, J.O. and Falade, K.O. (2003). Effect of storage conditions on the chemical attributes of Ogbomoso mango juice. European Journal of Food Research and Technology, 218: 79-82.
[29]
Food and Agriculture Organization/World Health Organization (FAO/WHO) 2001. Human vitamin and mineral requirements. Report of a Joint FAO/WHO Expert Consultation.
[30]
Polydera, A.C., Stoforos, N.G. and Taoukism, P.S. (2003). Comparative shelf life study and vitamin C loss kinetics in pasteurized and high pressure processed reconstituted orange juice. Journal of Food Engineering, 60: 21-29.
[31]
Jalil, M.A., Javidullah, Y.D., Zeb, A. and Khan, M. (2004). Development of low caloric orange squash and physicochemical evaluation during its storage interval. Sarhad Journal of Agriculture, 20(4), 139-143.
[32]
Kordylas, J.E. (1998). Processing and preservation of tropical and sub-tropical foods. ELBS. Hamshine.
[33]
Ahmed, S.B. and Ramaswamy, S.A. (2004). Changes in tannin and cyanide content. Effect of traditional process. Food Chemistry, 86(2), 140-152.
[34]
Ayhan, Z., Yeom, H.W., Zhang, Q.H. and Min, D.B. (2001). Flavour, colour and vitamin C retention of pulsed electric processed orange juice in different packaging materials. Journal of Agricultural Food Chemistry, 49(2), 667-674.
[35]
Chechin, K.L. and Yamamoto, Y.H. (1998). Isolation, characterization and enzymic hydrolysis of pineapple sum. Journal of Food Science, 43, 1261-1264.
[36]
Ihekoronye, I.A. and Ngoddy, P.O. (1985). Integrated Food Science and Technology for Tropics. Macmillian Publihers Limited, London, 303-303.
ADDRESS
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186