Optimisation of retort pouch processing parameters for preserving ripe jackfruit pulp

Abstract

Jackfruit (Artocarpus heterophyllus Lam.) is a tropical fruit valued for its rich nutritional and bioactive profile, including ascorbic acid (AA), phenolic compounds, flavonoids, and antioxidant activity. However, its high perishability necessitates effective preservation methods, such as retort processing, to ensure microbial safety and extended shelf life. This study investigates the impact of retort processing on the physicochemical and bioactive properties of ripe jackfruit pulp, focusing on AA, total phenolic content (TPC), total flavonoid content (TFC), DPPH antioxidant activity, total sugar, and microbial reduction. RJP was subjected to retort processing at different temperature-time combinations (105-120 °C for 5-15 minutes). Process optimization identified 106 °C for 5 minutes as the ideal retort processing condition, yielding a high desirability value of 0.956. Under these conditions, AA (11.03±0.38 mg/100 g), TPC (68.53±3.14 mg GAE/100 g), and total sugar (20.07±0.69%) were maximized, while microbial load remained within safe limits (