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Effects of blanching and pickling process on the alcohol acyltransferase (AAT) activity, myristicin content and quality parameters of pickled nutmeg (Myristica fragrans)

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Abstract

Myristicin, a potential toxicant, is a major ester present in the pericarp of nutmeg (Myristica fragrans) and alcohol acyltransferase (AAT) is responsible for its generation. The objective of the study was firstly to estimate the effect of blanching and pickling process on the inactivation of AAT and production of myristicin in nutmeg pericarp. Secondly, the effect of pickling process on the physical, microbial, antioxidant and sensory properties of nutmeg was evaluated. The nutmeg fruit pericarp was water-blanched for 0, 3, 5, 7 and 9 min. The increased blanching time significantly (p < 0.05) reduced the AAT activity (3.478 U/mg protein) compared to fresh nutmeg (39.034 U/mg protein). The reduction of myristicin was so efficient that it could not be detected after 9 min of blanching. Similarly, the pickling process significantly (p < 0.05) inhibited the AAT activity and lowered the myristicin content. However, the blanching significantly (p < 0.05) lowered the total phenol content and reduced the free radical scavenging capacity of pickled nutmeg (BP) when compared with commercial pickled nutmeg. Blanched pickled nutmeg (BP) presented the same color characteristics as of commercial one, although significant reduction in hardness was observed. No growth of yeast and mold was noticed for all the blanched pickled nutmeg. The sensory analysis data demonstrated that blanching up to 7 min maintained the overall acceptability of pickled nutmeg as of commercial pickled nutmeg. Thus, the study suggests that blanching and pickling treatment improved the quality of nutmeg effectively by inhibiting the AAT activity and reducing the myristicin content.

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Acknowledgement

The authors appreciate and acknowledge the financial support provided by the USM RUI Grant (1001.PTEKIND.8011042).

Funding

USM RUI Grant (1001.PTEKIND.8011042) via Prof. Dr. Fazilah Ariffin.

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Authors and Affiliations

  1. Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, Gelugor, Penang, Malaysia

    Nurain Rahman, Kaiser Mahmood, Syazana Sulaiman & Fazilah Ariffin

  2. Department of Crop Sciences, Faculty of Agriculture and Forestry, Universiti Putra Malaysia, Bintulu Sarawak Campus, Nyabau Road, P.O Box 396, 97008, Bintulu, Sarawak, Malaysia

    Hanisah Kamilah

  3. Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

    Hanisah Kamilah

  4. Department of Nutrition Sciences, Kulliyah of Allied Health Sciences, International Islamic University Malaysia, 25200, Kuantan, Pahang, Malaysia

    Muhammad Ibrahim

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  1. Nurain Rahman
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  2. Kaiser Mahmood
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  3. Hanisah Kamilah
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  4. Syazana Sulaiman
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  5. Muhammad Ibrahim
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  6. Fazilah Ariffin
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Contributions

Miss NR was responsible for carried out the work and wrote the manuscript, while Dr. KM, Dr. HK, Miss SS, Dr. MI were conceiving the idea, carried out the work and wrote the MS, while Prof Dr. FA contributes the conceptual idea, owned the research grant, supervised the work and corrected the manuscript.

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Correspondence to Fazilah Ariffin.

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Rahman, N., Mahmood, K., Kamilah, H. et al. Effects of blanching and pickling process on the alcohol acyltransferase (AAT) activity, myristicin content and quality parameters of pickled nutmeg (Myristica fragrans). J Food Sci Technol 59, 542–551 (2022). https://doi.org/10.1007/s13197-021-05038-z

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  • DOI: https://doi.org/10.1007/s13197-021-05038-z

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