Journal of Food Processing and Preservation

ORIGINAL ARTICLE

Changes in physico-chemical attributes and reaction kinetics of Palmyra (Borassus flabellifer) sap stored under ambient and refrigerated temperature during fermentation

Chayanika Sarma

[email protected]

orcid.org/0000-0003-0576-5515

Department of Food Biotechnology, National Institute of Food Technology, Entrepreneurship and Management (formerly IIFPT), Thanjavur, India

Department of Biotechnology, Vivekanandha College of Arts and Sciences for Women (Autonomous), Tiruchengode, Namakkal, India

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Suresh Kumar Kalakandan,

Corresponding Author

Suresh Kumar Kalakandan

[email protected]

orcid.org/0000-0001-9584-772X

Department of Food Biotechnology, National Institute of Food Technology, Entrepreneurship and Management (formerly IIFPT), Thanjavur, India

Correspondence

Suresh Kumar Kalakandan, Professor and Head, Department of Food Biotechnology, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur 613 005, Tamil Nadu, India.

Email: [email protected]

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Gopinath Mummaleti,

Gopinath Mummaleti

[email protected]

orcid.org/0000-0002-6836-5431

Department of Food Biotechnology, National Institute of Food Technology, Entrepreneurship and Management (formerly IIFPT), Thanjavur, India

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Suman Thamburaj,

Suman Thamburaj

[email protected]

orcid.org/0000-0002-4071-7343

Department of Food Biotechnology, National Institute of Food Technology, Entrepreneurship and Management (formerly IIFPT), Thanjavur, India

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Chayanika Sarma,

Chayanika Sarma

[email protected]

orcid.org/0000-0003-0576-5515

Department of Food Biotechnology, National Institute of Food Technology, Entrepreneurship and Management (formerly IIFPT), Thanjavur, India

Department of Biotechnology, Vivekanandha College of Arts and Sciences for Women (Autonomous), Tiruchengode, Namakkal, India

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Suresh Kumar Kalakandan,

Corresponding Author

Suresh Kumar Kalakandan

[email protected]

orcid.org/0000-0001-9584-772X

Department of Food Biotechnology, National Institute of Food Technology, Entrepreneurship and Management (formerly IIFPT), Thanjavur, India

Correspondence

Suresh Kumar Kalakandan, Professor and Head, Department of Food Biotechnology, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur 613 005, Tamil Nadu, India.

Email: [email protected]

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Gopinath Mummaleti,

Gopinath Mummaleti

[email protected]

orcid.org/0000-0002-6836-5431

Department of Food Biotechnology, National Institute of Food Technology, Entrepreneurship and Management (formerly IIFPT), Thanjavur, India

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Suman Thamburaj,

Suman Thamburaj

[email protected]

orcid.org/0000-0002-4071-7343

Department of Food Biotechnology, National Institute of Food Technology, Entrepreneurship and Management (formerly IIFPT), Thanjavur, India

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First published: 08 November 2022

https://doi.org/10.1111/jfpp.17277

Citations: 1

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Abstract

The change in physicochemical properties of palmyra sap and fermentation kinetics on storage at different storage conditions need to be studied in order to understand the stability of sap and to develop an efficient technique for improving the shelf-life of palmyra sap. The objective of this current study was to explore the changes in physico-chemical properties of palmyra sap during ambient (30 ± 2°C) and refrigerated (7 ± 1°C) storage. The palmyra sap collected was bottled and stored, and changes in physicochemical properties were studied every 10 h. The sucrose, glucose, and fructose content of fresh sap was observed to be 14.22 ± 0.14, 1.41 ± 0.01, and 0.52 ± 0.02 (g/100 ml), which were degraded on storage. The alcohol content increased up to 6.24% after 10 h of storage in ambient conditions. The sucrose degradation in the palmyra sap followed first-order equation in the sap stored under ambient conditions. There are no significant changes in the properties of palmyra sap stored under refrigerated conditions.

Novelty impact statement

This study is a first report on physico-chemical changes in naturally obtained palmyra (Borassus flabellifer) sap. Fermentation kinetics were studied at ambient and refrigerated temperature using zero-, first-, and second-order models that helps in predicting physicochemical changes and estimating the shelf-life of the palmyra sap. Physicochemical changes followed first- and second-order reaction model which helped in predicting the shelf life of palmyra sap. The alcohol content was found to be absent in palmyra sap under refrigerated condition.

CONFLICT OF INTEREST

All the authors declare that there are no conflicts of interest to disclose.

Open Research

DATA AVAILABILITY STATEMENT

Research data is not shared.

Supporting Information

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Changes in physico-chemical attributes and reaction kinetics of Palmyra (Borassus flabellifer) sap stored under ambient and refrigerated temperature during fermentation

Abstract

Novelty impact statement

CONFLICT OF INTEREST

Open Research

DATA AVAILABILITY STATEMENT

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REFERENCES

Citing Literature

References

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Changes in physico-chemical attributes and reaction kinetics of Palmyra (Borassus flabellifer) sap stored under ambient and refrigerated temperature during fermentation

Abstract

Novelty impact statement

CONFLICT OF INTEREST

Open Research

DATA AVAILABILITY STATEMENT

Supporting Information

REFERENCES

Citing Literature

References

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