Effect of anti-browning agents on shelf life extension and color parameters of tamarind (Tamarindus indica L.) pulp

Downloads

Published

2025-06-30

DOI:

https://doi.org/10.58993/ijh/2025.82.2.17

Keywords:

Tamarind pulp, anti-browning agents, shelf-life, color values
Dimensions Badge

Issue

Vol. 82 No. 02 (2025): Indian Journal of Horticulture

Section

Research Articles

License

Copyright (c) 2025 Raveendra Reddy Mallela, Prabhakar Butti, Kaleemullah Shaik

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • Raveendra Reddy Mallela Post Harvest Engineering & Technology, Regional Agricultural Research Station, Tirupati Acharya NG Ranga Agricultural University, Andhra Pradesh 517502, India
  • Prabhakar Butti Post Harvest Engineering & Technology, Regional Agricultural Research Station, Tirupati Acharya NG Ranga Agricultural University, Andhra Pradesh 517502, India
  • Kaleemullah Shaik Post Harvest Engineering & Technology, Regional Agricultural Research Station, Tirupati Acharya NG Ranga Agricultural University, Andhra Pradesh 517502, India

Abstract

Major challenge in tamarind storage is prevention of blackening or browning of tamarind at tropical conditions. The pulp of tamarind fruit has tartaric acid, which renders it acidic in taste, and hence, is widely used for domestic and industrial purposes. It also rich in reducing sugars, pectin, proteins, fiber, and cellulosic materials. Reaction of sugars with amino acids (especially lysine) through Maillard reaction is responsible for the non-enzymatic browning of tamarind pulp. In this study fresh tamarind pulp was treated with anti-browning agents such as ascorbic acid added @ 0.34 g/100 g, sodium chloride (NaCl) added @ 0.58 g/100 g, ethylenediamine tetra acetic acid (EDTA) added @ 0.5 g/100 g and potassium metabisulphite (KMS) added @ 0.125 g/100 g of tamarind and were analysed for and total reducing sugar and colour values to assess extent of the browning reaction. The tamarind pulp was treated with anti-browning agents such as ASC added @ 0.34 g/100 g, NaCl added @ 0.58 g/100 g, EDTA added @ 0.5 g/100 g and KMS added @ 0.125 g/100 g allowed for six months storage and were analysed for reducing sugars and colour values to assess extent of the browning reaction. The results showed that the treatment T11 (combination of anti-browning agents such as ASC, KMS and NaCl) showed lowest color change (23.84) and preserving the natural color of tamarind pulp during six months of storage.

How to Cite

Mallela, R. R., Butti, P., & Shaik, K. (2025). Effect of anti-browning agents on shelf life extension and color parameters of tamarind (Tamarindus indica L.) pulp. Indian Journal of Horticulture, 82(02), 240–246. https://doi.org/10.58993/ijh/2025.82.2.17

Downloads

Download data is not yet available.

References

1. Adrian, J., Billaud, C. and Potus, J. 2000. Nutritional and pathological consequences of the Maillard reaction. Medicine-et-Nutrition. 36: 69–89.

2. Ajandouz, E.H. and Puigserver, A. 1999. Nonenzymatic browning reaction of essential amino acids; Effect of pH on caramelization and Maillard reaction kinetics. J. Agric. Food Chem.47: 1786–1793.

3. American Association of Cereal Chemists. 2000. Approved methods of analysis. 10ed. St Paul: AACC International. 19-44.

4. Association of Official Analytical Chemists. 2010. Official methods of analysis. Washington DC, USA.

5. Sileshi, G.W., Dagar, J.C., Akinnifesi, F.K. and Mng’omba, S.A. 2023. Potentials of indigenous fruit trees in enhancing nutrition, income and biodiversity conservation in African agroforestry. Sustain. Sci. Asia Africa. 1: 321- 61.

6. Gunasena, H.P.M. and Hughes, A. 2000. Tamarind (Tamarindus indica L.) international centre for underutilized crops: Southampton, UK, 24: 32–41.

7. Kaleemullah, S. and Gunasekar, J.J. 2002. Postharvest technology: Moisture-dependent physical properties of arecanut kernels. Biosyst. Eng. 82(3): 331-338.

8. Kan, M. and Miller S. A. 2022. Environmental impacts of plastic packaging of food products. Resour. Conserv. Recycl. 180: 106156.

9. Karel, M. and Labuza, T.P. 1968. Nonenzymatic browning in model systems containing sucrose. J. Agric. Food Chem. 16: 717–719.

10. Kotecha, P.M. and Kadam, S.S. 2003. Studies on browning in tamarind pulp during storage. J.Food Sci. Tech. 40: 398–399.

11. Li-Beisson, Y., Nakamura, Y. and Harwood, J. 2016. Lipids: from chemical structures, biosynthesis, and analyses to industrial applications. Lipids Plant Algae Dev. 1-18.

12. Marichamy, M.S., Ponuswami, V., Saraswathy, S. and Jyothsna, J. 2024. Enhancing tamarind quality and shelf-life through improved storage techniques. Plant Sci. Today. 11(4).

13. McWeeny, D.J., Knowles, M.E. and Hearne, J.F. 1974. The chemistry of non-enzymic browning in foods and its control by sulphites. J. Sci. Food Agric. 25(6): 735-746.

14. Nooshkam, M., Varidi, M. and Bashash, M. 2019. The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems. Food Chem. 275: 644-660.

15. Pal, D. and Mukherjee, S. 2020. Tamarind (Tamarindus indica) seeds in health and nutrition. Nuts and seeds in health and disease prevention. Academic press. 171-82.

16. Schnell R.J, Ayala- Da Silva, Meerow A.W., Winterstein M., Cervantes C. and Brown, J.S. 2005. Determination of color and fruit traits of half-sib families of mango (Magnifera indica L.). Proc. Fla. State Hort. Soc. 118: 253-257.

17. Shankaracharya, N.B. 1998. Tamarind chemistry, technology and uses: A critical appraisal. J. Food Sci. Tech. 35: 193–208.

18. Ubbaonu, C.N. 2005. Physico-chemical changes in velvet tamarind (Dialium guineense Wild) during fruit development and ripening. Niger. Food J. 23: 133–138.

19. Younis, A.H, Lone, R. and Kumar, R. 2023. Role of plant phenolics against reactive oxygen species (ROS) induced oxidative stress and biochemical alterations. In Plant Pheno. in Abiotic Stress Manag. 1: 125-47.

20. Vahora, K.A., Patel, B.B., Sutar, R.F., Mankad, M.C. and Patil, G.B. 2022. Gum Arabic nanoemulsion coating for shelf-life extension of tomato (Solanum lycopersicum L.) fruit under ambient storage. Indian J. Horti. 79: 99–108.

21. Rather, Z.A., Nazki, I.T., Peer, F.A., Mir, M.A. and Hussain, G., 2011. Minimizing medium browning during in vitro cultures of herbaceous peony (Paeonia lactiflora Pall.). Indian J. Horti. 68(4):529-534.

22. Hazarika, T.K. 2020. Studies on genetic diversity and selection of elite germplasm of local Tamarind from Mizoram, north-east India. Indian J. Horticulture, 77: 246–253.

23. Kumar, R., Palande, A. L., Joshi, V. R., Kulkarni, S. S., Dalve, P. D. and Choudhary, S. M. 2021. Variations in physico-chemical traits of tamarind genotypes. Indian J. Horti., 78(4): 370-376.

24. Kumar, P., Sethi, S. and Sharma, R. 2018. Inhibition of browning in fresh-cut apple wedges through edible coatings and anti-browning agents. Indian J. Horti. 75: 517–522.

25. Barua, P.C., Deka, B.C. and Buragohain, J. 2010. Post-harvest treatments to improve the shelf-life of tomato fruits at ambient conditions. Indian J.Horti. 67: 249-254.

Similar Articles

<< < 24 25 26 27 28 29 30 31 32 33 > >> 

You may also start an advanced similarity search for this article.