Development of spoilage indicator for intelligent packaging of fresh-cut 'Phulae' pineapple

Name: Thu, Shune Lei

Organization : Mae Fah Luang University

keyword: Phulae

LCSH: Food -- Packaging -- Technological innovations

Classification :.LCCS: TP374

LCSH: Food -- Packaging

LCSH: Food -- Analysis

Abstract: ‘Phulae’ pineapple is one of a Geographical Indication (GI) of Chiang Rai province, Thailand. With a unique taste and appearance, it becomes very popular in both domestic and oversea matket. However, due to the small size and deep fruitlet that need peeling and cutting skills, fresh-cut ‘Phulae’ pineapple is preferable to whole fruit. Moreover, fresh-cut processing increases the respiration rate, biochemical changes as well as microbial growth in fresh-cut products. Fermentation occurred during storage affects organoleptic quality which leads to be unacceptable for consumer. Therefore intelligent packaging could be used to sense/warn, inform the food product quality, safety and estimated shelf life. Consequently, the objective of this work was to study the changes of physico-chemical properties of fresh-cut ‘Phulae’ pineapple during cold stoareg, to develop the color changing system for spoilage indicator responding to compound changing and to clarify the possiblity of a spoilage indicator application in fresh-cut ‘Phulae’ pineapple. The experiment was divided into three parts. First part, samples were cut and dipped in 2% NaCl solution for 1 min, packed in polypropylene bag and stored at 5+1, 10+1 and 15+1°C. The effect of cold storage temperatures on quality changes and volatile compounds were determined every 2 days until 2 weeks of storage in fresh-cut ‘Phulae’ pineapple. It was found that no significant differences in weight loss (1-5%) and juice leakage (0 – 10 mL) although they increased dramatically and then firmness decreased from 23.4+2.32 N to 18.13+2.02 N along the storage time at different temperatures. The lighter flesh color, the bright visual good appearance retained at all storage temperatures. The quality parameters of ‘Phulae’ pineapple was slightly changed in the range of pH from 3.42+0.10 to 4.15+0.04, titratable acidity (TA) from 0.43+0.09 g/100g to 0.72+0.09 g/100g and total soluble solid (TSS) from 15.74+0.50 to 11.93+1.30 (°Brix), during storage. Vitamin C content decreased significantly in the range from 29.32 to 19.62mg/100g at 5+1°C for 14 days, from 29.32 to 19.55mg/100g at 10+1°C for 11 days and from 29.32 to 24.43 mg/100g at 15+1°C for 7 days along the storage. The identified predominant volatile compounds were ethyl acetate, acetic acid, ethyl butanoic acid, hexanoic acid, octanoic acid, dodecanal, nonanol, butanol, butanoic acid ethyl ester (methyl ester), butanoic acid 2-methyl-, ethyl ester (methyl ester) etc. The perfumery floral sweet odor of α-Ocimene compound was specifically found in only ‘Phulae’ variety. Ethyl acetate and acetic acid concentration increased with storage temperature attribuable to microbial growth (yeast and mold) and carbon dioxide productions. Total plate count (TPC) of the sample was in a safety range when stored at 5+1°C according to the Notification of Department of Medical Sciences. The sensory evaluation by using hedonic scale (7 to 1 score) were employed to evaluate color, texture, odor and overall acceptability of the sample. The color and texture was in same score between 5 to 4 score during storage for 14 days. However, the odor of the samples stored at 10+1 and 15+1°C was not accepted by panelist. Second, the information obtained from the first part was used for the development of spoilage indicator for fresh-cut ‘Phulae’ pineapple. Methyl orange, methyl red and bromocresol green (3:3:6) were used to prepare the pH indicator. After that, the color changing system of spoilage indicator mixture was evaluated by reaction with acid on different pH levels. The color indicator mixture changed from red to dark green, light green, dark orange, yellow-orange and pink. Then the spoilage indicator label was prepared using methyl cellulose and hydorxymethyl cellulose by casting on the PE film and determined the response of color changing condition in fresh-cut ‘Phulae’ pineapple during cold storage. Third, the possibility of spoilage indicator application in fresh-cut ‘Phulae’ pineapple was clarified to detemine the correlation between color changing and the changes of microorganisms, ethyl acetate and carbon dioixde. The color changing responses were observed the dark green to yellow-orange from 1 day to 7 days for all temperatures storage with the relationships of increasing in microbial count, CO2 and volatile compound in the fresh-cut sample. Shelf life of fresh-cut ‘Phulae’ pineapple was obtained in 6 days, 4 days and 2 days at 5+1°C, 10+1°C and 15+1°C. The condition was smiliar with the results of the color changing of indicator because the color indicator thoroughly started to change the complete color result from that day. Therefore, the optimal condition of fresh-cut ‘Phulae’ pineapple and indicator color changing system were considered as 5+1°C. The spoilage indicator developed from this experiment could be claimed to be an intelligent packaging for fresh-cut ‘Phulae’ pineapple as well as be alternative way to ensure quality and safety for consumer.

Mae Fah Luang University

Address: CHIANG RAI

Email: library@mfu.ac.th

Name: Phunsiri Suthiluk

Role: Advisor

Name: Wirongrong Tongdeesoontorn

Role: Co-Advisor

Created: 2017

Issued: 2561

Modified: 2018-10-05

Issued: 2018-10-05

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: Thesis TP374 T532d 2017

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Food Technology

Grantor: Mae Fah Luang University

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