EFFECT OF PACKAGING AND STORAGE CONDITIONS ON PHYSICOCHEMICAL, SENSORY, AND MICROBIAL PROPERTIES OF THREE-LEAF CAYRATIA (Cayratia trifolia L.) JELLY | Tiên | TNU Journal of Science and Technology

EFFECT OF PACKAGING AND STORAGE CONDITIONS ON PHYSICOCHEMICAL, SENSORY, AND MICROBIAL PROPERTIES OF THREE-LEAF CAYRATIA (Cayratia trifolia L.) JELLY

About this article

Received: 01/07/25                Revised: 21/11/25                Published: 25/11/25

Authors

1. Doan Thi Kieu Tien Email to author, Can Tho University of Technology
2. Nguyen Cao Quan Binh, Can Tho University of Technology

Abstract


Three-leaf cayratia (Cayratia trifolia L.), a fruit rich in bioactive compounds, presents a promising raw material for the development of jelly products, offering a means to utilize abundant natural resources while providing health benefits and economic value. This study aimed to investigate the influence of packaging type and storage conditions on the physicochemical, sensory, and microbiological characteristics of jelly made from three-leaf cayratia over a defined storage period. The findings revealed a time-dependent interaction between packaging and storage temperature, which significantly affected nutrient stability, sensory attributes, and microbial growth. Dark glass packaging combined with cold storage at 4 - 10 °C was most effective in maintaining vitamin C content, firmness, and color, compared to transparent glass packaging stored at room temperature (25 - 30 °C). Furthermore, this storage method preserved sensory quality - including structure, color, aroma, and taste - while inhibiting the growth of harmful microorganisms for up to 56 days. These results provide a feasible solution to ensure the stability and quality of three-leaf cayratia jelly products during extended storage.

Keywords


Three-leaf cayratia; Jelly; Packaging; Physicochemical; Sensory

References


[1] D. Kumar, S. Kumar, J. Gupta, R. Arya, and A. Gupta, “A review on chemical and biological properties of Cayratia trifolia Linn. (Vitaceae),” Pharmacognosy Reviews, vol. 5, no. 10, pp. 184-188, 2011.

[2] T. K. T. Doan, T. N. M. Huynh, X. P. Huynh, N. T. Nguyen, H. D. L. Bui, T. T. Ha, and T. P. D. Ngo, “Review: Isolation, selection and application of thermotolerant yeast for cayratia trifolia wine,” Can Tho University Journal of Science, vol. 57, no. 6B, pp. 132-143, 2021.

[3] J. Gupta, D. Kumar, and A. Gupta, “Evaluation of gastric anti-ulcer activity of methanolic extract of Cayratia trifolia in experimental animals,” Asian Pacific Journal of Tropical Disease, vol. 2, no. 2, pp. 99-102, 2012.

[4] T. K. T. Doan, T. N. M. Huynh, H. N. Lu, X. P. Huynh, N. T. Nguyen, H. D. L. Bui, T. T. Ha, and T. P. D. Ngo, “Evaluation of total polyphenol and antioxidant capacity in wine fermentation of three-leaf cayratia from Ca Mau province using Saccharomyces cerevisiae CM3.2,” Can Tho University Journal of Science, vol. 55, no. 2, pp. 285-291, 2019.

[5] T. K. T. Doan, Y. O. Vo, T. N. M. Huynh, N. T. Nguyen, and X. P. Huynh, “The change of total polyphenol content of three-leaf cayratia (Cayratia trifolia L.) by harvest period and juice treatment,” TNU Journal of Science and Technology, vol. 228, no. 13, pp. 366-373, 2023.

[6] N. Touati, M. P. Tarazona-Diaz, E. Aguayo, and H. Louaileche, “Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam,” Food Chemistry, vol. 145, pp. 23-27, 2014.

[7] R. C. G. Corrêa, C. W. I. Haminiuk, G. T. S. Sora, R. Bergamasco, and A. M. S. Vieira, “Antioxidant and rheological properties of guava jam with added concentrated grape juice,” Journal of the Science of Food and Agriculture, vol. 94, no. 1, pp. 146-152, 2014.

[8] M. R. Uddin, M. A. B. Siddique, S. Sultana, U. H. Bithi, N. Akter, A. M. Idris, M. A. A. Mansur, A. H. M. S. I. M. Jamal, and M. U. Khandaker, “Techno-economic assessment and innovative production of nutrient-rich jam, jelly, and pickle from Sonneratia apetala fruit,” Plos One, vol. 19, no. 12, 2024, doi: 10.1371/journal.pone.0311846.

[9] K. J. Shinwari and P. S. Rao, “Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review,” Trends in Food Science & Technology, vol. 75, pp. 181-193, 2018.

[10] T. Wicklund, H. J. Rosenfeld, B. K. Martinsen, M. W. Sundfor, P. Lea, T. Brunn, R. Blomhoff, and K. Haffner, “Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions,” LWT, vol. 38, pp. 387-391, 2005.

[11] O. P. Chauhan, B. S. Archana, A. Singh, and P. S. Raju, “Utilization of tender coconut pulp for jam making and its quality evaluation during storage,” Food Bioprocess Technology, vol. 6, pp. 1444-1449, 2012.

[12] S. Kamiloglu, A. A. Pasli, B. Ozcelik, J. V. Camp, and E. Capanoglu, “Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades,” Food Chemistry, vol. 186, pp. 74-82, 2015.

[13] A. Aslam, T. Zahoor, M. R. Khan, and A. Khaliq, “Studying the influence of packaging materials and storage on the physiochemical and microbial characteristics of black plum (Syzygium cumini) jam,” Journal of Food Processing and Preservation, vol. 43, no. 5, 2019, Art. no. e13941.

[14] M. O. S. Oliveira, B. B. Dias, C. R. F. Pires, B. C. B. Freitas, A. O. Aguiar, J. F. M. da Silva, and G. A. S. Martins, “Development of Araticum (Annona crassiflora Mart.) jams: evaluation of physical, microbiological, and sensorial stability in different packages,” Journal of Food Science and Technology, vol. 59, no. 9, pp. 3399-3407, 2022.

[15] D. H. P. Guimarães, A. L. G. Ferreira, and P. F. Arce, “Effect of storage time on the physical, chemical, and rheological properties of blueberry jam: experimental measurements and artificial neural network simulation,” Foods, vol. 12, 2023, Art. no. 2853.

[16] T. A. Le, L. N. C. Nguyen, T. B. S. Le, T. K. T. Doan, and V. L. P. Le, “Factors influencing the process of making jelly from three-leaf cayratia (Cayratia trifolia),” TNU Journal of Science and Technology, vol. 229, no. 13, pp. 425-432, 2024.

[17] Ministry of Science and Technology, Vietnam National Standard 4589:1988: Canned foods-Determination of acide content, 1988.

[18] Ministry of Science and Technology, Vietnam National Standard 1867:2001: Paper and board-Determination of moisture content-oven drying method, 2001.

[19] G. L. Miller, “Use of dinitrosalicylic acid reagent for determination of reducing sugar,” Analytical Chemistry, vol. 31, no. 3, pp. 426-428, 1959.

[20] Ministry of Science and Technology, Vietnam National Standard 3215-79: Food products sensorial analysis Method by Frointingmark, 1979.

[21] Ministry of Science and Technology, Vietnam National Standard 4884-1:2015: Microbiology of the food chain-Horizontal method for the enumeration of microorganisms, 2015.

[22] B. K. Martisen, K. Aaby, and G. Skrede, “Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams,” Food Chemistry, vol. 316, 2020, Art. no. 126297.

[23] T.S. Scrob and S. M. Varodi, “Estimation of degradation kinetics of bioactive compounds in several lingonberry jams as affected by different sweeteners and storage conditions,” Food Chemistry, vol. 16, 2022, Art. no. 100471.

[24] K. Marsh and B. Bugusu, “Food packaging roles, materials, and environmental issues,” Journal of Food Science, vol. 72, no. 3, pp. 39-55, 2007.

[25] Ministry of Health, Decision No. 46/2007/QD-BYT: Promulgation “Regulation of maximum level of biological and chemical pollution in food”, 2007.




DOI: https://doi.org/10.34238/tnu-jst.13160

Refbacks

  • There are currently no refbacks.
TNU Journal of Science and Technology
Rooms 408, 409 - Administration Building - Thai Nguyen University
Tan Thinh Ward - Thai Nguyen City
Phone: (+84) 208 3840 288 - E-mail: jst@tnu.edu.vn
Based on Open Journal Systems
©2018 All Rights Reserved