Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice

Emelike Nkechi Juliet Tamuno; Ebere Caroline Onyedikachi

doi:doi:10.11648/j.jfns.20150304.14

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Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice

Emelike Nkechi Juliet Tamuno, Ebere Caroline Onyedikachi

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 4)

Received: 25 June 2015 Accepted: 8 July 2015 Published: 17 July 2015

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Abstract

Cashew apple (Anacardium occidentale L.) juice was produced and pasteurized at 80oC for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (30±1oC) and refrigeration (4oC) temperatures to study the effect of packaging materials on the vitamin C and pH of cashew-apple juice (CAJ). There were significant differences (p<0.05) in the value of vitamin C (48mg/100ml – 159mg/100ml) and pH (5.0 – 6.2) of the juice stored at 30±1oC as compared with those stored at 4oC.At the ambient temperature, the highest loss of Vitamin C was observed with samples S which ranged from (83 – 48), first to fourth month, respectively. This is still higher than 45mg daily adult recommendation. The colour of the bottles did not have significant effect on the loss of vitamin C as the values ranged between 169 – 128mg/100g (W), 187 – 130mg/100g (G) and 188 – 132mg/100g (B) for months one to four at refrigeration temperature. Samples B and G retained the pH value of the juice at refrigeration temperature compared with samples W and S. Though significant reductions was observed in the values of Vitamin C as time of storage progressed, the retained values in this study were still high when compared with the vitamin C content of other fruits in their fresh state. Therefore, CAJ can conveniently be produced and stored in green and brown bottles for up to four months in the refrigeration temperature to retain its vitamin C content and pH value which is an indication of good quality product. CAJ could also be stored in polyethylene sachet but not more than two months while the fruits are in season to serve as a cheap source of fresh drink, vitamin C and to reduce the 90% wastage of cashew-apples in the orchard.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 4)
DOI	10.11648/j.jfns.20150304.14
Page(s)	160-165
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Packaging Materials, Storage Conditions, Vitamin C, pH Value, Cashew-Apples, Juice

References

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APA Style

Emelike Nkechi Juliet Tamuno, Ebere Caroline Onyedikachi. (2015). Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice. Journal of Food and Nutrition Sciences, 3(4), 160-165. https://doi.org/10.11648/j.jfns.20150304.14

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ACS Style

Emelike Nkechi Juliet Tamuno; Ebere Caroline Onyedikachi. Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice. J. Food Nutr. Sci. 2015, 3(4), 160-165. doi: 10.11648/j.jfns.20150304.14

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AMA Style

Emelike Nkechi Juliet Tamuno, Ebere Caroline Onyedikachi. Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice. J Food Nutr Sci. 2015;3(4):160-165. doi: 10.11648/j.jfns.20150304.14

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@article{10.11648/j.jfns.20150304.14,
  author = {Emelike Nkechi Juliet Tamuno and Ebere Caroline Onyedikachi},
  title = {Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {4},
  pages = {160-165},
  doi = {10.11648/j.jfns.20150304.14},
  url = {https://doi.org/10.11648/j.jfns.20150304.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150304.14},
  abstract = {Cashew apple (Anacardium occidentale L.) juice was produced and pasteurized at 80oC for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (30±1oC) and refrigeration (4oC) temperatures to study the effect of packaging materials on the vitamin C and pH of cashew-apple juice (CAJ). There were significant differences (p<0.05) in the value of vitamin C (48mg/100ml – 159mg/100ml) and pH (5.0 – 6.2) of the juice stored at 30±1oC as compared with those stored at 4oC.At the ambient temperature, the highest loss of Vitamin C was observed with samples S which ranged from (83 – 48), first to fourth month, respectively. This is still higher than 45mg daily adult recommendation. The colour of the bottles did not have significant effect on the loss of vitamin C as the values ranged between 169 – 128mg/100g (W), 187 – 130mg/100g (G) and 188 – 132mg/100g (B) for months one to four at refrigeration temperature. Samples B and G retained the pH value of the juice at refrigeration temperature compared with samples W and S. Though significant reductions was observed in the values of Vitamin C as time of storage progressed, the retained values in this study were still high when compared with the vitamin C content of other fruits in their fresh state. Therefore, CAJ can conveniently be produced and stored in green and brown bottles for up to four months in the refrigeration temperature to retain its vitamin C content and pH value which is an indication of good quality product. CAJ could also be stored in polyethylene sachet but not more than two months while the fruits are in season to serve as a cheap source of fresh drink, vitamin C and to reduce the 90% wastage of cashew-apples in the orchard.},
 year = {2015}
}

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TY  - JOUR
T1  - Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice
AU  - Emelike Nkechi Juliet Tamuno
AU  - Ebere Caroline Onyedikachi
Y1  - 2015/07/17
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.20150304.14
DO  - 10.11648/j.jfns.20150304.14
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 160
EP  - 165
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20150304.14
AB  - Cashew apple (Anacardium occidentale L.) juice was produced and pasteurized at 80oC for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (30±1oC) and refrigeration (4oC) temperatures to study the effect of packaging materials on the vitamin C and pH of cashew-apple juice (CAJ). There were significant differences (p<0.05) in the value of vitamin C (48mg/100ml – 159mg/100ml) and pH (5.0 – 6.2) of the juice stored at 30±1oC as compared with those stored at 4oC.At the ambient temperature, the highest loss of Vitamin C was observed with samples S which ranged from (83 – 48), first to fourth month, respectively. This is still higher than 45mg daily adult recommendation. The colour of the bottles did not have significant effect on the loss of vitamin C as the values ranged between 169 – 128mg/100g (W), 187 – 130mg/100g (G) and 188 – 132mg/100g (B) for months one to four at refrigeration temperature. Samples B and G retained the pH value of the juice at refrigeration temperature compared with samples W and S. Though significant reductions was observed in the values of Vitamin C as time of storage progressed, the retained values in this study were still high when compared with the vitamin C content of other fruits in their fresh state. Therefore, CAJ can conveniently be produced and stored in green and brown bottles for up to four months in the refrigeration temperature to retain its vitamin C content and pH value which is an indication of good quality product. CAJ could also be stored in polyethylene sachet but not more than two months while the fruits are in season to serve as a cheap source of fresh drink, vitamin C and to reduce the 90% wastage of cashew-apples in the orchard.
VL  - 3
IS  - 4
ER  -

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Author Information

Emelike Nkechi Juliet Tamuno

Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Rivers State, Nigeria
Ebere Caroline Onyedikachi

Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Rivers State, Nigeria

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APA Style

Emelike Nkechi Juliet Tamuno, Ebere Caroline Onyedikachi. (2015). Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice. Journal of Food and Nutrition Sciences, 3(4), 160-165. https://doi.org/10.11648/j.jfns.20150304.14

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ACS Style

Emelike Nkechi Juliet Tamuno; Ebere Caroline Onyedikachi. Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice. J. Food Nutr. Sci. 2015, 3(4), 160-165. doi: 10.11648/j.jfns.20150304.14

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AMA Style

Emelike Nkechi Juliet Tamuno, Ebere Caroline Onyedikachi. Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice. J Food Nutr Sci. 2015;3(4):160-165. doi: 10.11648/j.jfns.20150304.14

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@article{10.11648/j.jfns.20150304.14,
  author = {Emelike Nkechi Juliet Tamuno and Ebere Caroline Onyedikachi},
  title = {Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {4},
  pages = {160-165},
  doi = {10.11648/j.jfns.20150304.14},
  url = {https://doi.org/10.11648/j.jfns.20150304.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150304.14},
  abstract = {Cashew apple (Anacardium occidentale L.) juice was produced and pasteurized at 80oC for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (30±1oC) and refrigeration (4oC) temperatures to study the effect of packaging materials on the vitamin C and pH of cashew-apple juice (CAJ). There were significant differences (p<0.05) in the value of vitamin C (48mg/100ml – 159mg/100ml) and pH (5.0 – 6.2) of the juice stored at 30±1oC as compared with those stored at 4oC.At the ambient temperature, the highest loss of Vitamin C was observed with samples S which ranged from (83 – 48), first to fourth month, respectively. This is still higher than 45mg daily adult recommendation. The colour of the bottles did not have significant effect on the loss of vitamin C as the values ranged between 169 – 128mg/100g (W), 187 – 130mg/100g (G) and 188 – 132mg/100g (B) for months one to four at refrigeration temperature. Samples B and G retained the pH value of the juice at refrigeration temperature compared with samples W and S. Though significant reductions was observed in the values of Vitamin C as time of storage progressed, the retained values in this study were still high when compared with the vitamin C content of other fruits in their fresh state. Therefore, CAJ can conveniently be produced and stored in green and brown bottles for up to four months in the refrigeration temperature to retain its vitamin C content and pH value which is an indication of good quality product. CAJ could also be stored in polyethylene sachet but not more than two months while the fruits are in season to serve as a cheap source of fresh drink, vitamin C and to reduce the 90% wastage of cashew-apples in the orchard.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice
AU  - Emelike Nkechi Juliet Tamuno
AU  - Ebere Caroline Onyedikachi
Y1  - 2015/07/17
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.20150304.14
DO  - 10.11648/j.jfns.20150304.14
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 160
EP  - 165
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20150304.14
AB  - Cashew apple (Anacardium occidentale L.) juice was produced and pasteurized at 80oC for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (30±1oC) and refrigeration (4oC) temperatures to study the effect of packaging materials on the vitamin C and pH of cashew-apple juice (CAJ). There were significant differences (p<0.05) in the value of vitamin C (48mg/100ml – 159mg/100ml) and pH (5.0 – 6.2) of the juice stored at 30±1oC as compared with those stored at 4oC.At the ambient temperature, the highest loss of Vitamin C was observed with samples S which ranged from (83 – 48), first to fourth month, respectively. This is still higher than 45mg daily adult recommendation. The colour of the bottles did not have significant effect on the loss of vitamin C as the values ranged between 169 – 128mg/100g (W), 187 – 130mg/100g (G) and 188 – 132mg/100g (B) for months one to four at refrigeration temperature. Samples B and G retained the pH value of the juice at refrigeration temperature compared with samples W and S. Though significant reductions was observed in the values of Vitamin C as time of storage progressed, the retained values in this study were still high when compared with the vitamin C content of other fruits in their fresh state. Therefore, CAJ can conveniently be produced and stored in green and brown bottles for up to four months in the refrigeration temperature to retain its vitamin C content and pH value which is an indication of good quality product. CAJ could also be stored in polyethylene sachet but not more than two months while the fruits are in season to serve as a cheap source of fresh drink, vitamin C and to reduce the 90% wastage of cashew-apples in the orchard.
VL  - 3
IS  - 4
ER  -

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