Work

Effects of vacuum frying on carotenoid content and profile in fresh jackfruit pulp and jackfruit chips

Year: 2026

Type: article

Abstract: Jackfruits, especially the ripe ones, are a local functional food in many developing countries as they have vital nutrients, including beta carotene that can serve as pro-vitamin A. In many Asian countries, jackfruit chips are a popular delicacy. The process of turning jackfruit into chips is usually done by vacuum frying. Food processing may affect the biological activity of many bioactive compounds, though not all processing results in loss of quality and health properties. Therefore, it is crucial to evaluate and quantify the carotenoid content and composition during vacuum frying to understand how food processing affects the carotenoid properties. Carotenoid content and composition were measured by UV-visible spectrophotometer and HPLC PDA. The study showed that the carotenoid content of jackfruit chips decreased due to processing, from 31.97±1.31.6 µg/g (dry basis (db)) in fresh fruit to 3.73±0.20 µg/g (db) in chip products. An increase in the carotenoid composition was marked by an increase in the number of isomers in the cis form. Those changes were also confirmed by the spectral pattern of carotenoid pigments analyzed using a UV-visible spectrophotometer, which shows an increase in absorption below a wavelength of 350 nm. In conclusion, vacuum frying affects commercially available jackfruit chips' pigment content and composition.

Source: Food Research

DOI: 10.26656/fr.2017.10(6).137

Author: K.B. Lewerissa

Institution: Satya Wacana Christian University

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $100