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Optimization of vacuum impregnated nutmeg rind candy using RSM modeling: effect on functional and nutritional properties

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Abstract

Vacuum impregnation (VI) stands as an innovative technique, used to create novel food formulations by impregnating vital nutritive compounds into natural food matrices. Process variables were syrup temperature ranging from (50 to 70 °C), syrup concentration (60° to 80° Brix), and VI duration (10 to 20 min). The optimal conditions emerged at 66.81 °C for syrup temperature, 71.58° Brix for syrup concentration, and a precise 11.59 min for the VI duration. At these paramount conditions, the candy exhibited striking attributes such as 50.0% water loss, 12.23% sugar gain, chewiness of 9 N, and lightness value of 22.17. The predicted values using the developed model were validated with experimental data and indicated the adequacy of the generated model. The functional characterization of the optimized nutmeg rind candy showcased a marked reduction in myristicin content, signifying an augmented level of safety for consumption. Furthermore in-vitro anti-bacterial assay, total phenolics, flavonoids and tannin content, anti-oxidant potential, proximate composition and microstructure of the optimized candy were analysed.

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Data availability

The data that support the findings of this study are available from the corresponding author upon reasonable request.

Code availability

Not applicable.

Abbreviations

VI:

Vacuum impregnation

RSM:

Response surface methodology

FCCCD:

Face centered centre composite design

WL:

Water loss

SG:

Sugar gain

NCCLS:

National committee for clinical laboratory standards

SEM:

Scanning electron microscopy

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Acknowledgements

The authors thank the Directors, ICAR-Indian Institute of Spices Research, Kozhikode and ICAR-Indian Institute of Horticultural Research, Bengaluru, Heads, Division of Crop Production and Post Harvest Technology, ICAR-IISR, Kozhikode and Division of Post Harvest Technology and Agricultural Engineering, ICAR-IIHR, Bengaluru for providing the required infrastructure to carry out this research.

Funding

This research did not receive specific grants from funding agencies in the public, commercial, or not-for-profit sectors.

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Kerala University of Fisheries and Ocean Studies, Cochin, 682506, Kerala, India

    P. Saleena

  2. Crop Production and Post Harvest Technology, ICAR-Indian Institute of Spices Research, Kozhikode, 673012, Kerala, India

    E. Jayashree, P. V. Alfiya & K. Anees

  3. Engineering Division, ICAR-Central Institute of Fisheries Technology, Cochin, 682029, Kerala, India

    K. C. Neethu

  4. Post Harvest Technology and Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Bengaluru, 560089, Karnataka, India

    S. Bhuvaneswari

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  1. P. Saleena
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  4. S. Bhuvaneswari
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  5. P. V. Alfiya
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Contributions

Saleena P: Carried out the VI experiments, data analysis, writing (original draft); Jayashree E: conceptualization, methodology, supervision, writing (original draft); Neethu KC: conceptualization, data analysis, writing (original draft); Bhuvaneswari: conceptualization, methodology, supervision; Alfiya PV: critical review, editing (final draft); Anees K: critical review, editing (final draft).

Corresponding authors

Correspondence to E. Jayashree or K. C. Neethu.

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I hereby declare that the present work described has not been published before and it is not under consideration for publication elsewhere, its submission to JFST publication has been approved by all authors as well as the responsible authorities—tacitly or explicitly—at the institute where the work has been carried out, if accepted, it will not be published elsewhere in the same form, in English or in any other language, including electronically without the written consent of the copyright holder, and JFST will not be held legally responsible should there be any claims for compensation or dispute on authorship.

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Saleena, P., Jayashree, E., Neethu, K.C. et al. Optimization of vacuum impregnated nutmeg rind candy using RSM modeling: effect on functional and nutritional properties. J Food Sci Technol (2024). https://doi.org/10.1007/s13197-024-05982-6

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  • DOI: https://doi.org/10.1007/s13197-024-05982-6

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