International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 2 (2020)

Development of apple candy enriched with anthocyanin using high-pressure processing and its storage stability


Jincy M George, Navin K Rastogi

The present work shows the budding application of high-pressure processing in the development of nutraceutical enriched food commodities and their stability during storage. The storage studies indicated that anthocyanin enriched apple candy filled in LDPE pouches at ambient conditions had significantly (p ≤ 0.05) increased moisture uptake from (19.76 to 23.17%) as compared to PET/Foil/PE film laminates (19.76 to 20.92 %) by the close of 45 days period. The retention of bioactive content also pointedly (p ≤ 0.05) decreased with storage period especially for samples stored in LDPE pouches compared to PET/Foil/PE film laminates. The results showed that the candy packed in PET/Foil/PE film laminates can be recommended as a apt packing material because of higher retention of the infused anthocyanin content and better textural attributes as related to the candies packed in LDPE pouches.
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