Optimization of Process Variables for Retention of Functional Properties of Bitter Melon (Momordica Charantia L.) and its Shelf-Life Extension

Abstract

This study was carried out to investigate the effect of sodium hypochlorite (NaClO), hydrogen peroxide (H2O2) and soaking time on vitamin C, carotenoid, antioxidant activity and total phenolic content for optimizing the pre-treatment for minimal processing of bitter melon slices and to evaluate its shelf life at different storage conditions. Fresh-cut bitter melon slices were given post-cutting treatment of wash solution containing NaClO(25-500ppm) and H2O2 (1-5%) solution for different time intervals (10-120 minutes). The treated samples were analyzed for Vitamin C content, carotenoid, DPPH inhibition activity, ABTS inhibition activity and total phenolic content (TPC) using Central Composite Rotatable Design (CCRD). The optimum condition for soaking achieved by CCRD was NaClO (25 ppm), H2O2 (1%) and soaking time (56.32 min). The minimally processed bitter melon at optimized wash water treatment was packed in LDPE pouch of 0.1 mm thickness and were evaluated for shelf-life under modified atmospheric packaging, MAP 1 (5% O2, 25% CO2 & 70% N2) and MAP 2(10% O2, 20% CO2 & 70% N2) stored at temperature of 5, 20 and 35°C, respectively. Based on the microbiological, colour and textural analysis, MAP 1 was found to be better compared to MAP 2 and the shelf-life of fresh-cut bitter melon slices was prolonged up to twenty-eight days of storage.