High pressure processing of jackfruit (Artocarpus heterophyllus L.) shreds: quality prediction and response surface optimization

The present work investigates the impact of pressure (P; 300–600 MPa) and holding time (t; 5–20 min) on the quality attributes and microbial stability of jackfruit shreds. The results revealed that the P and t had significantly affected physico-chemcial and bioactive composition of the jackfruit shreds. Higher levels of P and t increased the firmness of the shreds. Better colour retention and lower colour deviation were observed after processing at 450 and 600 MPa for 20 and 23 min, respectively. The ascorbic acid content in jackfruit shreds increased from 15.42–16.32 mg/100 g and the total flavonoid content in high pressure processed sample increased maximum of about 31% after HPP processing. All the response variables fitted well with the polynomial model of degree two by multilinear regression analysis. High pressure processing at 600 MPa/8 min rendered jackfruit shreds with optimal quality and improved microbial stability with a desirability value of 0.832.