Research Article

Influence of Different Chemical Preservatives on the Quality Attributes of Mango Loquat Blended Pulp at Ambient Conditions

Rukhsar Ali* and Ali Muhammad

Department of Food Science and Technology, The University of Agriculture, Peshawar, Khyber Pakhtunkhwa, Pakistan.

Received | February 25, 2021; Accepted | May 22, 2021; Published | May 28, 2021

*Correspondence | Rukhsar Ali, Department of Food Science and Technology, The University of Agriculture, Peshawar, Khyber Pakhtunkhwa, Pakistan; Email: ruhi_175@yahoo.com

Citation | Ali, R. and A. Muhammad. 2021. Influence of different chemical preservatives on the quality attributes of mango loquat blended pulp at ambient conditions. Sarhad Journal of Agriculture, 37(2): 564-572.

DOI | https://dx.doi.org/10.17582/journal.sja/2021/37.2.564.572

Keywords | Mango and Loquat, Blended pulp, Sodium benzoate, Potassium metabisulphite, Potassium sorbate

Introduction

Mango (Mangiferaindica L.) is one of the most cultivated tropical fruits in the world, with over 25.1 million tons of world annual production (Akhtar et al., 2009). Asia is accounted for approximately 77% of the global mango production and America and Africa are considered for 33% and 9%, respectively (FAOSTAT, 2020). Mango is very economical and popular tropical fruit throughout the world due to its high nutritional compositions such as fiber, vitamins, minerals with other phytochemical compounds, and excellent eating quality as well as attractive flavor, taste, aroma, texture, and bright color. That’s why mango is considered the King of Fruits (Gerbaud, 2008). Loquat (Eriobotrya japonica Lindl.), originated in China and belongs to Rosaceae family has been widely cultivating for commercial purposes since the 19th century. Pakistan is one of the countries with the largest planted area and the main producer of Loquat in Southern Asia (Patricia et al., 2010). Loquat fruit can be eaten fresh as well as combined with other fruits in fruit salads, used as a pie filling and made into sauces and gelatin desserts, jam and jellies (Jonathan et al., 2009). An increase in loquat consumption is due to its health and nutritional benefits which is rich source of Vitamin A, needed for the visual and dental health of an individual. Loquat fruit is very useful in maintaining optimum health due to low level of cholesterol and saturated fats. It is rich in fiber and suitable for losing weight. Loquat is a complex of mallic acid, tartaric acid, citric acid, vitamins A, B and C, and B17 (Federico et al., 2009). Due to high concentration of pectin in Loquat, it is required in industrial processing in the manufacturing of jellies and jams (Hasegawa et al., 2010).

Since the postharvest life of Loquat fruit is very limited, therefore its consumption in fresh form is accordingly limited (Cai et al., 2006). Coping with seasonality and the limitation of production areas, one way to increase availability to the consumer and even more value to the end product is processing or industrialization, by preparation of juices, jams and jellies (Hasegawa et al., 2010). To avoid post-harvest losses of fruits during peak seasons as well as losses to farmers, there is a need to prepare value-added fruit products to overcome nutrient deficiencies as well. By applying different respective methods, value addition is processed to enhance the value of the commodity. The original product is possible to be converted into different products e.g. jam, jellies, blended juices and pickles etc. (Parveen et al., 2014).

The main objective of this research study is to minimize post-harvest losses of mango and loquat fruit by preserving the pulp with different chemical preservatives and to enhance the overall quality by blending mango and loquat pulp.

Materials and Methods

Raw materials (Mango and Loquat fruit) collection and preparation

Fresh and good quality fruit of Mango (Chaunsa variety) and Loquat (Desi variety) was taken in crates from Fruit Market Peshawar to Food Processing Lab of NIFA (Nuclear Institute for Food and Agriculture), Tarnab, Peshawar, where the experiments were conducted. To remove the adhering dust and extraneous material, the fruits were washed gently with clean water. Diseased or bruised fruits of mango and loquat were removed.

Pulp extraction from mango and loquat fruit

Mango and Loquat fruits were peeled off with stainless steel knives and cut into small pieces and seedy portions were removed. To avoid oxidation of mango and loquat fruit pieces were dipped in 0.2 % citric acid solution. Mango and loquat pulp were extracted with help of a pulping machine.

The individually extracted pulp of mango and loquat was mixed in different ratios. The sensory evaluation of different ratios of mango and loquat blended pulp was carried out by judges to find out the most acceptable blended pulp ratio. The Mango pulp and Loquat pulp were blended with ratio 90:10, 80:20, 70:30, 60:40, and 50:50 respectively. The sensory evaluation results revealed that mango loquat blended pulp ratio (60:40) 60% of mango and 40% of loquat pulp secured the highest score for color, flavor, taste and overall acceptability among all blended pulp treatments which was continued for further analysis.

Plan of study

The acceptable blend (60:40) of Mango and Loquat pulp was mixed with an individual and combined dosage of food chemical preservatives. The treatments were as MLBPr0 was control with no preservatives, MLBPr1 having 0.1% PS, MLBPr2 having 0.1% KMS, MLBPr3 having 0.1% SB, MLBPr4 having 0.05% PS and 0.05% KMS), MLBPr5 having 0.05% PS and 0.05% SB), MLBPr6 having 0.05% KMS and 0.05% SB), and MLBPr7 having 0.033% PS+ 0.033% KMS and 0.033% SB). The chemically preserved samples were filled in plastic jars and stored at ambient temperature (25±2⁰C) for six months.

Physico-chemical analysis and sensory evaluation study

Different treatments of mango and loquat blended pulp was investigated for physicochemical qualities (total soluble solids, pH, titratable acidity, reducing and non-reducing sugars, and Vitamin C content) using the procedure (AOAC, 2012). Spectrophotometric methods were used for the determination of total phenolic compounds stated by (Sadasivam and Manicam, 2008) while DPPH free radical scavenger calculation procedures (Goupy et al., 1999) were used for the determination of total antioxidant activity. Sensory evaluation was carried out by procedure of (Larmond, 1997). All the investigations were carried out with twenty days interval stored for six months at ambient conditions (25±2⁰C).

Statistical analysis

Results of all samples were accumulated and examined by Statistix 8.1. The effects of all treatments were analyzed by two factorial CRD (Complete Randomized Design), and means separation was carried out by LSD test at level of significance (0.05%) as stated by Steel and Torrie (1997).

Results and Discussion

pH and titratable acidity

The mango and loquat blended pulp samples data obtained for pH showed a decrease during storage conditions at ambient condition. During six months storage, decline was observed for pH from 4.43 to 3.62. The data for pH decrease (Figure 1) were as MLBPr0 from 4.44 to 3.04, MLBPr1 from (4.43 to 3.71), MLBPr2 (4.42 to 3.75), for MLBPr3 from (4.44 to 3.26) during storage studies. Likewise, pH data were recorded for MLBPr4 (4.42 to 3.73), MLBPr5 from (4.43 to 3.69), MLBPr6 from (4.44 to 3.86) and MLBPr7 pH decrease was recorded (4.43 to 3.92). The highest percent decrease was recorded for pH in the blended fruit pulp treatments in MLBPr0 (31.53%) and followed by MLBPr3 (26.58%) while the lowest percent decrease in blended fruit pulp treatments was noted in MLBPr7 (11.51%) followed by MLBPr6 (13.06%). All the data were significantly different for pH of mango and loquat blended fruit pulp at (p< 0.05). These results are in line with Mir et al. (2019) who reported decrease in pH values of mango pulp treated with different chemical food preservatives during the storage period. The results of our research work are in agreement with the outcomes of Hussain et al. (2008) in which the pH decreased and acidity increased in blended juice of apple and apricot at ambient storage temperature. The reason behind the increase in acidity and decrease in pH is the conversion of non-reducing sugar and pectin into acid compounds which elevate the acidity during mango pulp storage (Mir et al., 2019).

The percent acidity increased of blended pulp samples at room temperature during storage study. The mean values for percent acidity increase observed from 0.62 to 1.22. Percent acidity increase (Figure 2) for MLBPr0 was recorded (0.62 to 1.68), (0.62 to 1.42) for MLBPr1, (0.63 to 1.32) for MLBPr2 and for MLBPr3 the values were (0.63 to 1.36) during 180 days of storage period. Likewise, data for percent acidity recorded were MLBPr4 from (0.63 to 0.93), for MLBPr5 (0.62 to 1.28), MLBPr6 from (0.63 to 1.02) and MLBPr7 increased in percent acidity observed from (0.62 to 0.81). MLBPr0 (63.10%) got maximum percent increase in titratable acidity of blended pulp followed by MLBPr1 (55.63%), while MLBPr7 (23.46%) got minimum percent increase in blended pulp samples and followed by MLBPr4 (32.26%). All the data were significantly different for percent acidity of mango and loquat blended pulp at (p< 0.05). The outcomes of this research work are in agreement with the findings of Hussain et al. (2008) in which the pH decreased and acidity increased in blended juice of apple and apricot at ambient temperature. The reason behind the increase in acidity and decrease in pH is the conversion of non-reducing sugar and pectin into acid compounds which increases the acidity during mango pulp storage (Mir et al., 2019).

 

 

Total soluble solids, reducing and non-reducing sugars

The TSS increased in blended fruit pulp samples at ambient temperature during storage study of 180 days. The mean values for TSS increase observed from 12.11 to 13.30 during six month storage period of blended pulp. The treatment without chemical preservatives (control) expired within 20 days of storage condition. Total soluble solids increase (Figure 3) for MLBPr1 was recorded (12.12 to 14.12), for MLBPr2, (12.12 to 13.30) and MLBPr3 the values were (12.11 to 13.56) during 180 days of storage period. Likewise, data for total soluble solids recorded were MLBPr4 from (12.13 to 13.47), for MLBPr5 (12.11 to 14.01), MLBPr6 (12.13 to 13.38), and MLBPr7 increased in total soluble solids observed from (12.12 to 13.09). MLBPr1 (14.16%) got maximum percent increase in total soluble solids of the blended pulp and followed by MLBPr5 (13.56%), while MLBPr7 (7.41%) got minimum percent increase in blended pulp samples and followed by MLBPr2 (8.87%). All the data were significantly different for total soluble solids of mango and loquat blended pulp at (p< 0.05). The results of Kumhar et al. (2014) were similar to our data who found an increment in the total soluble solids of apple pulp at room condition during a storage study period of four months. Inline outcomes were obtained by Jain and Nema (2007) who observed an increment in the total soluble solids of chemically preserved pulp of guava fruit during storage. This increase was mainly due to the breakdown of complex carbohydrates in simple carbohydrates (Kumar et al., 2015).

 

An increase was shown in reducing sugars of blended fruit pulp treatments at room temperature during entire storage study. The mean values for reducing sugars increase observed from 4.11 to 5.34 of blended pulp. The treatment without chemical preservatives (control) expired within 20 days of storage condition. Reducing sugars increase (Figure 4) for MLBPr1 was recorded (4.12 to 6.23), for MLBPr2, (4.11 to 5.38) and MLBPr3 the values were (4.11 to 5.71) during 180 days of storage period. Likewise, data for reducing sugars recorded were MLBPr4 from (124.10 to 5.57), MLBPr5 (4.12 to 6.03), MLBPr6 (4.11 to 5.45), and MLBPr7 increased in reducing sugars observed from (4.12 to 5.10). MLBPr1 (33.87%) got maximum percent increase in total soluble solids of the blended pulp and followed by MLBPr5 (31.67%), while MLBPr7 (19.22%) got minimum percent increase in blended pulp samples and followed by MLBPr2 (23.61%). All the data were significantly different for reducing sugars of mango and loquat blended pulp at (p< 0.05). Similar outcomes were observed by Desai et al. (2012), who found increment in reducing sugars of mango pulp during storage study. Besides, Suman et al. (2017) observed an increase in total sugar study. The main reason for the increment of reducing sugars might be the conversion of complex carbohydrates into monosaccharide’s.

 

The mango and loquat blended pulp samples data obtained for non-reducing sugars showed decrease during storage conditions at ambient condition. During storage, the mean values for non-reducing sugars decreased from 5.84 to 4.17. The data for non reducing sugars decreased (Figure 5) were MLBPr0 from (5.85 to 3.02), MLBPr1 from (5.84 to 4.32), MLBPr2 (5.86 to 4.62), for MLBPr3 from (5.84 to 3.40) during six months storage studies. Similarly, non reducing sugars values were recorded for MLBPr4 (5.85 to 4.50), MLBPr5 from (5.85 to 3.91), MLBPr6 from (5.84 to 4.71), and for MLBPr7 non reducing sugars decrease was recorded (5.86 to 4.92). The highest percent decrease was recorded for non reducing sugars in the blended fruit pulp treatments in MLBPr0 (48.38%) and followed by MLBPr3 (41.78%) while the lowest percent decrease in blended fruit pulp treatments was noted in MLBPr7 (16.04%) and followed by MLBPr6 (19.35%). All the data were significantly different for non reducing sugars of mango and loquat blended fruit pulp at (p< 0.05). Ayub et al. (2010), observed the same results i.e. rise in reducing sugars and a decline in non-reducing sugars in the strawberry fruit juice during storage. This increase might be due to the breakdown of disaccharides into monosaccharides during prolong storage and reactions between acids and fluctuation in temperature (Saleem et al., 2008).

 

Ascorbic acid (mg/100g)

The vital element present in every fruit is Ascorbic Acid (Vitamin C). Ascorbic Acid showed decrease during storage conditions at ambient condition. During 180 days of storage, the mean values for ascorbic acid decreased from 43.62 to 13.50 (mg/100g). The data for ascorbic acid decrease (Figure 6) were as MLBPr0 from 43.80 to 0.20, MLBPr1 from (43.15 to 13.25), MLBPr2 it was (43.70 to 16.40), for MLBPr3 from (42.35 to 10.10) during six months storage studies. Similarly, ascorbic acid values were recorded for MLBPr4 (44.60 to 15.00), MLBPr5 from (42.95 to 12.85), MLBPr6 from (43.55 to 18.95), and for MLBPr7 ascorbic acid decrease was recorded (44.90 to 21.25). The highest percent decrease was recorded for ascorbic acid in the blended fruit pulp treatments in MLBPr0 (99.54%) and followed by MLBPr3 (76.15%) while the lowest percent decrease in blended fruit pulp treatments was noted in MLBPr7 (52.67%) followed by MLBPr6 (56.49%). All the data were significantly different for ascorbic acid of mango and loquat blended fruit pulp at (p< 0.05). Kumhar et al. (2014) results are in line with studied custard apple pulp and found a decline in ascorbic acid content during a storage period of four months at room temperature. In light of the reports, the decrease in vitamin C content is mainly owing to oxidative reactions of vitamin C ascorbic acid to dehydro-ascorbic acid and their further conversion to diketo-gluconic acid due to their enzymatic reactions. Similarly, results were obtained by Ayub et al. (2010) who found a decrease in vitamin C content of juice treated with different food preservatives at refrigerated temperature during 90 days of storage period.

 

Total phenolic compounds (mg gallic acid equivalents/100g)

In every fruit product phenolic compounds, contribute a major role owing to their nutritional value. During 180 days of storage, the mean values for total phenolic compounds decreased from 28.43 to 8.96. The data for total phenolic compounds decrease (Figure 7) were as MLBPr0 from (28.50 to 4.20), MLBPr1 from (28.00 to 8.00), MLBPr2 it was (28.15 to 11.45), for MLBPr3 from (28.99 to 8.15) during six months storage studies. Likewise, total phenolic compound values were recorded for MLBPr4 (28.55 to 9.45), MLBPr5 from (28.38 to 6.45), MLBPr6 from (28.10 to 10.10), and for MLBPr7 total phenolic compounds decrease was recorded (28.80 to 13.90). The highest percent decrease was recorded for total phenolic compounds in the blended fruit pulp treatments in MLBPr0(85.56%) and followed by MLBPr5 (77.27%) while the lowest percent decrease in blended fruit pulp treatments was noted in MLBPr7 (51.74%) and followed by MLBPr2 (59.33%). All the data were significantly different for total phenolic compounds of mango and loquat blended fruit pulp at (p< 0.05). The outcomes of this research study are in line with the outcomes of Saci et al. (2015) who investigated the influence of storage stability along-with temperature on total phenolic compounds of fruit pulp juices and observed a decreasing trend in total phenolic content of beverages during the entire storage study. The results are similar to the study of Walkowiak-Tomczak (2007) who found a decrease of phenolic contents in fruit pulp juices with six months of storage. He discussed in his report that a decline in total phenolic content might be due to an increment in temperature and oxygen during the storage period of six months.

 

Antioxidant capacity

In any food, product antioxidants have a vital role due to their health defending feature. During 180 days of storage, the mean values for antioxidant activity decreased from 84.09 to 30.90. The data for antioxidant activity decrease (Figure 8) were as MLBPr0 from (84.10 to 2.80), MLBPr1 from (84.19 to 33.23), MLBPr2 it was (84.99 to 36.00), for MLBPr3 from (84.12 to 29.30) during six months storage studies. Similarly, antioxidant activity values were recorded for MLBPr4 (83.17 to 34.12), MLBPr5 from (84.10 to 32.00), MLBPr6 from (83.95 to 38.77), and for MLBPr7 antioxidant activity decrease was recorded (84.12 to 40.99). The highest percent decrease was recorded for antioxidant activity in the blended fruit pulp treatments in MLBPr0 (96.67%) and followed by MLBPr3 (65.17%) while the lowest percent decrease in blended fruit pulp treatments was noted in MLBPr7 (51.27%) and followed by MLBPr6 (53.82%). All the data were significantly different for the antioxidant activity of mango and loquat blended fruit pulp at (p< 0.05). The outcomes of this research study are in line with the outcomes of Prabal et al. (2018) who observed a decline in antioxidant activity of fruit pulp during three months of the storage period. Our findings are also in agreement with Hoffmann et al. (2017) who find out the maximum decline in antioxidant activity of blended fruit pulp and nectar during the storage period.

Sensory evaluation

Color: Sensory evaluation of mango and loquat blended pulp was carried out by a panel of trained judges with nine points hedonic scale during 180 days of storage period. The mango and loquat blended pulp samples data obtained for color score showed decrease during storage. During 180 days of storage, the mean score for color decreased from 9.00 to 6.05. The data for color score decrease (Figure 9) were as MLBPr0 from (9.00 to 1.00), MLBPr1 from (9.00 to 6.50), MLBPr2 it was (9.00 to 7.50), for MLBPr3 from (9.00 to 4.50) during six months storage studies. Similarly, color score recorded for MLBPr4 (9.00 to 7.45), MLBPr5 from (9.00 to 6.00), MLBPr6 from (9.00 to 7.65), and for MLBPr7 color score decrease was recorded (9.00 to 7.85). The highest percent decline was recorded for the color score in the blended fruit pulp treatments in MLBPr0(88.89%) and followed by MLBPr3 (50.00%) while the lowest percent decrease in blended fruit pulp treatments was noted in MLBPr7 (12.78%) and followed by MLBPr6 (15.00%). All the data were significantly different for the color score of mango and loquat blended fruit pulp at (p< 0.05). Our results are in agreement with Durrani et al. (2011) who studied mango pulp preserved with potassium metabisulphite and enhances the shelf life of mango pulp during storage. The color change might be due to the chemical reactions and interaction of chemical preservatives with carotenoids. These results were also supported by Kumari (2016), who observed a decrease in color.

 

 

Taste: The mango and loquat blended pulp samples data obtained for taste score showed decrease during storage conditions at ambient temperature. During 180 days of storage, the mean score for taste decreased from 8.81 to 5.42. The data for taste score decrease (Figure 10) was as MLBPr0 from (8.85 to 1.00), MLBPr1 from (8.70 to 5.85), MLBPr2 it was (8.80 to 6.70), for MLBPr3 from (8.80 to 3.90) during six months storage studies. Similarly, taste score was recorded for MLBPr4 (8.85 to 6.45), MLBPr5 from (8.80 to 5.50), MLBPr6 from (8.85 to 6.90), and for MLBPr7 taste score decrease was recorded (8.85 to 7.10). The highest percent decrease was recorded for taste score in the blended fruit pulp treatments in MLBPr0(88.70%) and followed by MLBPr3 (55.68%) while the lowest percent decrease in blended fruit pulp treatments was noted in MLBPr7 (19.77%) and followed by MLBPr6 (22.03%). All the data were significantly different for the taste score of mango and loquat blended fruit pulp at (p< 0.05). Our results are in agreement with Durrani et al. (2011) who studied mango pulp preserved with potassium metabisulphite and enhance the shelf life of mango pulp during storage. The color change might be due to the chemical reactions and interaction of chemical preservatives with carotenoids. The results of Raje et al. (1997) and Hayat et al. (2005) are in line with our results who reported that the taste and flavor of mangoes and apple pulp consecutively decreasing with temperature and humidity at 25-32ºC and 70-75%. The results of this research study are also in agreement with Mehmood et al. (2008) who find out a decline in the taste score during sensory evaluation for fruit pulp stored at room condition.

 

Overall acceptability

Overall acceptability has the main importance in any food product development. During 180 days of storage, the mean score for overall acceptability decreased from 8.88 to 5.32. The data for overall acceptability score decrease (Figure 11) were as MLBPr0 from (8.90 to 1.00), MLBPr1 from (8.85 to 5.70), MLBPr2 it was (8.85 to 6.70), for MLBPr3 from (8.90 to 3.65) during six months storage studies. Similarly, overall acceptability score was recorded for MLBPr4 (8.90 to 6.00), MLBPr5 from (8.85 to 5.35), MLBPr6from (8.90 to 7.00), and for MLBPr7 overall acceptability score decrease was recorded (8.90 to 7.20). The highest percent decrease was recorded for the overall acceptability score in the blended fruit pulp treatments in MLBPr0 (88.76%) and followed by MLBPr3 (58.99%) while the lowest percent decrease in blended fruit pulp treatments was noted in MLBPr7 (19.10%) and followed by MLBPr6 (21.35%). All the data were significantly different for the overall acceptability score of mango and loquat blended fruit pulp at (p< 0.05). Our research work results are in conformity with Shahnawaz et al. (2012) who find out decrease in overall acceptability of mango sea buckthorn blended pulp during storage study. Similar results were obtained Saeed et al., (2010). Also, the results of Khurshid and Zeb (2008) are same with our results who stated decline in the score of overall acceptability of low caloric apple drink at refrigeration condition.

 

Conclusions and Recommendations

In this research study it was concluded that Mango and Loquat blended pulp in mixing proportion of 60:40 comparatively secured high overall acceptability and shown increase in the nutritional profile of blended pulp. The combined effect of chemical preservatives on shelf life of mango and loquat blended pulp was more successful as compared to alone and also compared to control. The effect of collective dosage of chemical food preservatives i.e. 0.033% PS, 0.033% SB and 0.01% KMS on treatment MLBPr7 and MLBPr6 of mango loquat blended pulp samples were more effectual for enhancing the overall quality of mango and loquat blended pulp and showed maximum stability in physiochemical study and over-all acceptability as compared to other treatments during six months storage period. It is recommended that other food preservation methods should be adopted where the use of chemical preservatives reduced for extending the shelf life of mango and loquat blended pulp and their products. It is also recommended that controlled temperature should be used for preservation of fruit pulp.

Novelty Statement

Novelty of this research is to find out the value addition of loquat pulp with mango pulp to overcome the post-harvest losses of fruits. Novelty of this research shall provide an opportunity to food industry as loquat fruit has no commercial utilization.

Author’s Contribution

Rukhsar Ali is a principal author and PhD scholar, who did research, analysis, experiments and wrote the manuscript. Ali Muhammad is major supervisor, who supervised the study.

Conflict of interest

The authors have declared no conflict of interest.

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