The effect of edible film on properties and specific sensory attributes of a gac (Momordica cochinchinensis Spreng) aril product

Abstract

Gac aril has high contents of beta-carotenoids, lycopene, lipid and oil. This study aimed to delay the degradation of phytochemicals and avoid rancidification in gac aril by wrapping it with bacterial cellulose (BC). Fully ripe gac fruit were randomly sampled. The gac aril was removed and pasteurized by steaming at 100oC for 10 min and kept in the dark at 8oC. All experiments were done in triplicate. The conditions of wrapping were optimized. The functional, nutritional, physical and chemical properties, and specific sensory attributes of the wrapped gac aril were investigated. The results revealed that the gac aril was neatly wrapped over by Rhodococcus sp. MI 2 only under static conditions. A 10% seed culture gave the highest wet weight and dry weight of BC. The cellulose wrapping of gac aril by Rhodococcus sp. MI 2 could delay the degradation of phytochemicals and avoid rancidification for at least 14 days. The unwrapped and wrapped gac aril showed almost the same nutritive values. The main drivers of liking of the wrapped gac aril product were appearance, color and sweetness. Therefore, BC could be applied as an edible film in food wrapping and it may protect food against oxidation.

Keywords

• lycopene
• bacterial cellulose
• food packaging
• rancidity
• just-about-right (jar)