Storage stability of freeze-dried powder of jambolan (Syzygium cumini (L.)) fruits at different degrees of maturity and packages

Estabilidade no armazenamento de pó liofilizado de fruto de jambolão (Syzygium cumini (L.)) em diferentes estádios de maturação e embalagens

Abstract

Powder from jambolan fruit is rich in bioactive compounds, such as pigments, and they present the potential to be used as a food colorant. This study aims to evaluate color and total anthocyanin content (TAC) and stability in freeze-dried powder of jambolan fruits at four different degrees of maturity during storage in low-density polyethylene (LDPE) and metalized films at room temperature, thus simulating the storage after opening the package. The powder of fully mature fruits showed the highest anthocyanin content, evidenced by its intense purple color, as well as the highest anthocyanin degradation rate during storage after opening the package. The metalized film showed an anthocyanin concentration loss of 44%, however, the loss was 56% for the LDPE film. Immature fruits became darker, whereas the matured ones kept stable lightness within 90 days. The hygroscopicity increased with maturation, being related to the stability of anthocyanins with storage time. The metalized packaging assured stronger color and anthocyanin protection, besides enabling lower moisture gain in jambolan powders than LDPE packaging.

Keywords:
Lyophilization; Java plum; Jamun; Anthocyanins; Color; Food quality; Hygroscopicity

Highlights

• Powder from fully matured jambolan fruits showed the highest anthocyanins degradation rate during storage of previously opened packages.

• Hygroscopicity increased with maturation and correlates with lower stability of anthocyanins with storage time.

• Metalized film packages showed better protection against anthocyanins degradation than low-density polyethylene.