CHAPTER – 1

GENERAL INTRODUCTION

1.1 Fruit Products

Fruits are important part of human diet and considered as gift of god to

mankind. They are commercially important and nutritionally essential food products.

Man has taken these fruits in his diet to provide variety, taste, interest, aesthetic appeal

and to meet certain nutritional requirements for their body growth and development.

The fruits are consumed by man, mainly because of their organoleptic and chemical

property. They are plays a vital role in human nutrition, by supplying the necessary

growth factors essential for maintaining the normal health. Fruits are easily digestible

and contain sufficient amounts of different organic acids and digestive enzymes. Fruits

are rich sources of fibres and it helps in bowel movement, prevents constipation, and

an energy giving materials having high calorific value. Almost all fruits have some

medicinal value. Physicians recommend fruits for the treatment of many ailments like

scurvy, night blindness, asthma, fever, anemia and ulcers etc. ‘An apple a day, keeps

the doctor away’ is a well known phrase indicating significance of fruits in human diet

(Vidhya and Anandhi Narain, 2011).

Functional foods are more popular as the consumer recognizes that a healthy

diet is more important part of life in order to control the diseases and improve the

human health. The special attention is paid to fruits, as rich source of phenolic

compounds (Kalt et al., 1999; Robards et al., 1999; Wang and Lin, 2000). The

different fruits would exhibit different antioxidant capacity according to their

polyphenol contents, vitamin C, vitamin E, carotenoids and flavonoids. The majority of

antioxidant activity in fruits and vegetables is due to the presence of polyphenolic and

flavonoid compounds especially anthocyanins (Bors and Saran, 1987; Bors et al.,

1990; Eberhardt et al., 2000).

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 Fruits are important natural foods and are very good sources of several

vitamins, minerals, phytochemicals, antioxidants and dietary fibres, all of which are

essential for healthy life (Lamikanra, 2002). Nowadays various postharvest strategies

for increasing the nutrients intake from fruits are being implemented. These include

increasing consumption of fresh fruits and preserved the fruits by processed into

products like jam, jelly, marmalades, candy, squash and increasing levels of essential

nutrients through fortification and improving nutrients bioavailability. The different

nutrients include phytochemicals and minerals contents of fruits are may be responsible

for reduction of various cardiovascular diseases (Ignarro et al., 2007). Jam, jellies, fruit

bars and preserves are the most important fruit products manufactured in industries

based on the high solids high acid principle and prepared from a combination of two or

more fruits and they possess substantial nutritive value (Vidhya and Anandhi Narain,

2011).

1.1.1 Jam and Jellies

Jam and jelly are intermediate moisture foods are prepared from fresh fruits by

boiling fruit pulp or fruit extract with sucrose, pectin, acid and other ingredients such

as chemical preservatives, coloring and flavoring substances and it is consumed as

widely in the world. These products are consumed by people of all age groups and the

demand is going up by year and year (Baker et al., 2005). Jam and jellies can be

prepared either from an individual fruit or mixed fruits. The important constituents in

the preparation of jams and jellies are pectin, sugar and acids in correct proportion for

proper gel formation. The fruits were selected for jam and jelly preparation as fresh,

healthy, matured and firmly ripped wherein the pectin and acid contents are good and

provide better nutrients. According to the Codex standards for jam and jellies, the total

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solids content should be between 60 - 65% for jam and 40 - 65% for jelly (CODEX,

2009).

Fruits are major food products and considered as key ingredients in many

processed food. Having fruits in daily diets has long been associated with health

benefits. A number of studies have supported the association between a high

consumption of fruits and low incidences of certain chronic diseases (Vant et al., 2000;

Lir et al., 2000). Therefore, there is a considerable demand for fresh fruits as well as

their products. Most of the fruits are available only in particular season and their shelf

life is limited; this requires some processing to preserve the nature of the fruits and to

maintain its quality attributes (Scibisz and Mitek, 2007). Jams and jellies were

originated as an early effort to preserve the fruit for consumption in the off-season

(Baker et al., 2005). Jam and jellies had considerable nutritional value, with high levels

of vitamin C, phenolic compounds, carotenoids and antioxidant activity. Therefore, it is

a good food alternative and its consumption are value addition to fruits as well as to its

cultivation.

Jam and jellies are fruit based products had considerable nutritional value with

desired level of vitamin C, phenolic compounds, antioxidant activities and other

nutrients has been reported by Rababah et al. (2011) and Amakura et al. (2000) and

Wicklund et al. (2005). Fruits and fruit based products are good source of minerals

such as potassium, magnesium, phosphorus, calcium, iron and it is essential for the

human body growth and development (Worthington, 2001). Mixed fruit jams and

jellies are prepared from combination of different fruit pulps which are good source of

carbohydrates, vitamins, minerals, pectin, dietary fibers and high energy value that are

essential components for normal growth and development (Vidhya and Anandhi

Narain, 2011).

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1.2 Preservation of Fruit Products

The consumption of fresh fruits, vegetables and its related food products has

increased over the past two decades for many reasons; consumers are more concerned

about eating as nutritive food and being healthy and in response to this, the demand of

fresh fruits and vegetable products has increased. However, increase the chances of

outbreaks of food poisoning and food infections related to consumption of fresh fruits

and vegetable products (Warriner et al., 2009). Normal microflora of fruits is diverse

and includes variety of moulds Rhizopus, Aspergillus, Penicillum, Eurotium, Wallemia

and the yeasts Saccharomyces, Zygosaccharomyces, Hanseniaspora, Candida,

Debaryomyces and Pichia sp. and bacteria such as Pseudomonas, Erwinia,

Enterobacter and Lactobacillus sp. which are predominant in fruit products. These

microbes attached to outer skin of fruits and it comes from several sources such as air,

soil, compost and insect infestation and which are resistant to most of the postharvest

processing of fruits (Pao and Petracek, 1997).

Fruits and its products are having more acidic pH and it favoring the growth of

yeasts and moulds which are more acid-tolerant than bacteria. The common moulds to

be involved in fruit spoilage such as Penicillum sp., Aspergillus sp., Eurotium sp.,

Alternaria sp., Cladosporium sp. and Botrytis cinerea and some moulds are producing

heat-resistant ascospores such as Paecilomyces fulvus, P. niveus, Aspergillus fischeri,

Penicillum vermiculatum and P. dangeardii were reported to cause spoilage of

thermally processed fruit products and its affecting the shelf life of the product by

production of off-flavors, visible mould growth, starch and pectin solubilization and

loss of product texture (Beuchat and Pitt, 1992; Splittstoesser, 1991). The processed

fruit products such as fruit concentrates, jellies, jams, preserves and syrups have some

normal microflora may include osmophilic yeasts and moulds and certain endospore-

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forming bacteria such as Clostridium, Bacillus sp. that withstand the canning

procedures. These are increases the chances of spoilage of fruit products and foodborne

infections related to consumption of these types of food products (Lund and Snowdon,

2000).

Jams and jellies are sugar containing food products which are possible to

getting microbial spoilage immediately after preparation. The shelf life of traditional

jam and jelly products have minimum storage period when without use of any

preservation method (Waseem Tahir, 2002). The moulds and bacteria are major

sources of spoilage of fruit products and their presence in the finished products beyond

the permissible level is considered unfit for consumption (Vidhya and Anandhi Narain,

2011). The presence of moulds in food may result in reduction of food quality and also

contamination of food with mycotoxins, which are causing major health problems

(Calado et al., 2014). In the past few decades, increased number of major foodborne

disease outbreaks and many deaths attributed to consumption of fresh, precut and

minimally processed fruit products has been reported in several countries (Beuchat,

1996; Viswanathan and Kaur, 2001; Calado et al., 2014).

1.2.1 Chemical Preservatives

Processed foods contain many chemicals that are added to preserve the food by

extending the shelf life and to prevent spoilage. Benzoic acid in the form of its sodium

salts are used widely for the preservation of jams and jellies. Other chemical

preservatives such as potassium metabisulphite, sorbic acid, calcium propionate and

sodium benzoate are also used as preservatives in most of the food products. But, many

spoilage causing bacteria and some moulds and yeasts are more resistant to these types

of chemical preservatives. Therefore, benzoic acid and its related chemical

preservatives are cannot completely eliminate the microorganisms and less effective in

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preservation of food products, in particular fruit spread, preserves, jam, marmalades

and jellies (Baird-Parker, 1980). Chemical preservatives are fairly specific in their

action against microorganisms and there is no chemical preservative that is completely

effective against all microorganisms present in food products (Lueck, 1980 and

Waseem Tahir, 2002). Falco et al. (1993) studied the effect of sodium benzoate and

potassium sorbate on Penicillium italicum and Aspergillus ochraceus and reported that

A. ochraceus was significantly more resistant than Penicillium italicum to sodium

benzoate and potassium sorbate. In addition, chemical preservatives in food products

give undesirable changes in flavor, colour and nutrients of food products (Diehl, 2002).

When chemical preservatives are mixed with ascorbic acid, present in the herbal

products, it produces benzene, a carcinogenic compound (Ellis-Christenson, 2000;

Harvey, 1917; Ramathilaga and Murugesan, 2011). The food additives such as

chemical preservatives and artificial colours added jam and jelly products were used

more in the diet of young children’s results in increased hyperactivity and other health

related problems (McCann et al., 2007). The children’s are more susceptible than

adults to chemicals added food items and their exposure and consumptions are often

higher than those of adults (Goldman and Koduru, 2000). The benzoates are widely

used in foods and it is responsible for asthma, allergic rhinitis, flushing in some

peoples and chronic urticaria. The sorbates are added to foods and act as antimicrobial

agents rarely it causes urticaria and contact dermatitis are reported. These types of

chemical preservatives are harmful when consumed for long time (Kinderlerer and

Hatton, 1990). Irradiation of food products has the advantage in food packaging and

less person to food contact in preparation thus reducing the possibility of

contamination and reducing the use of chemical preservatives, some of which may be

harmful to human health (John, 2003).

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 Most of the countries have stricter rules to governing the additives permitted in

their food supply. There are several consumer organizations questioning the safety and

long-term health effects of the chemicals used in foods. Many health practitioners,

nutritionists, naturalists and other health minded consumers avoid preservatives and

other chemical additives. Most of the common chemical preservatives used for

decontamination of microorganisms are banned worldwide. And also they are leave

toxic residues, which is hazardous to human health and environment (Rajeev et al.,

2008). Therefore, it increases the demands for safer and healthier processed foods and

it drives the development of new technologies in food processing sectors to obtain

good quality products.

1.2.2 Food Irradiation

Food safety is one of the major challenging issues today, although many

preservation processes and regulations are already available to control the

microbiological and chemical integrity of food. Food irradiation is one of the most

important technologies that contribute to improve the safety of food. Food irradiation is

a physical method of food processing that involves exposing prepackaged and bulk

foodstuffs to ionizing energy and the inactivation of microorganisms is achieved at low

temperatures. Using irradiation, the microbiological safety of food can be improved

and its shelf-life prolonged without changing the nature of the products. Irradiation

process improves the shelf life and nutritional quality of fruits, vegetables and their

products by destructing the micro flora and provides a suitable alternative to chemical

treatments (Thayer and Rajkowski, 1999). Treatment of food products by ionizing

irradiation is a well known decontamination method (Frakas, 1998).

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 Electron beam irradiation has a short processing time, does not produce

radioactive waste and it destroys the major pathogenic food borne bacteria (Rodriguez

et al., 2006). In previous studies reported, the electron beam irradiation could be

considered as effective method to improve the microbial quality and increase the shelf

life of many food products include wild chamomile (Nemtanu et al., 2008), Spirulina

(Brasoveanu et al., 2005), soy beans (Wilson et al., 2007) and Mucuna pruriens seeds

(Bhat and Sridhar, 2008). Living cells are inactivated when exposed to ionizing

irradiation that substantially changes their cellular structure and physiological

functions. The damages include DNA strand breakage, cell membrane rupture and

mechanical damage to cell walls (Lado and Yousef, 2002). Therefore, using irradiation

microorganisms, insect gametes and plant meristems are prevented from reproduction

(Farkas, 2006).

This research is focused on the application of irradiation technology targeted to

preservation of fruit products, instead of use of chemical preservatives. Application of

irradiation is a relatively an innovative technology to enhance food safety, quality and

trade of food products. Mixed fruit jam and jellies products were selected for

preservation by employing electron beam irradiation. Thus the aim of this study was to

evaluate the effect of electron beam irradiation on proximate, antioxidant, minerals,

sensorial and microbiological properties of jam and jelly products.

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1.3 Objectives

To prepare the mixed fruit jam and jelly products by without any chemical

preservatives

To irradiate the freshly prepared mixed fruit jam and jelly products with using

various doses of electron beam irradiation

To analyze the proximate changes of jam and jelly products after irradiation

To study the antioxidant activity of jam and jelly products after irradiation

To determine the minerals content of jam and jelly products after irradiation

To evaluate the sensorial properties of jam and jelly products after irradiation

To enumerate the microbial load after irradiation with various doses and

durations

To determine the shelf life and optimize the irradiation dose for jam and jelly

products

To assess the suitability of the irradiated products for human consumption