Received: 29 March 2022 | Revised: 24 July 2022 | Accepted: 11 August 2022

DOI: 10.1111/jfpp.17017

ORIGINAL ARTICLE

Comparison of pretreatment methods on total ascorbic acid,

total phenolic content, and color of soursop (Annona muricata L.)
Pulp. Steam blanching, hot water blanching, and microwave-­
assisted blanching

Tran Thi Yen Nhi1,2 | Nguyen Ngoc Quy1,3 | Le Dang Truong1,2 |

Dao Tan Phat1,2 | Huynh Xuan Phong4

1
Institute of Applied Technology and
Sustainable Development, Nguyen Tat Abstract
Thanh University, Ho Chi Minh City,
Soursop fruits comprise many bioactive compounds that potentially support human
Vietnam
2
Faculty of Environmental and Food
health. The processing method dramatically affects the antioxidant activity found in
Engineering, Nguyen Tat Thanh University, the soursop fruit. This study aimed to explore the effects of preheating treatment ap-
Ho Chi Minh City, Vietnam
3
proaches (steam blanching, hot water blanching, and microwave-­assisted blanching) on
Department of Pharmacy, Nguyen Tat
Thanh University, Ho Chi Minh City, the physiochemical properties of soursop fruit. The changes in colors, total ascorbic acid,
Vietnam and total phenolic content were based on the variations in surveyed parameters including
4
Biotechnology Research & Development
treatment time 2–­4–­6–­8 min, temperature 60–­70–­80–­90°C (blanching hot water), and
Institute, Can Tho University, Can Tho
City, Vietnam capacity 150–­300–­450–­600 W (blanched by microwave). About 59.57% of total phenolic
content and 64.07% of total ascorbic acid were retained after 8 min of blanching, 17.97%
Correspondence
Tran Thi Yen Nhi and Dao Tan Phat, of total phenolic content and 31.42% of total ascorbic acid remained after blanching at
Institute of Applied Technology and
90°C, whereas the microwave-­assisted blanching at 300 W was found to retain over 70%
Sustainable Development, Nguyen Tat
Thanh University, Ho Chi Minh City, of total phenolic content and about 50% of total ascorbic acid. The evaluation results
Vietnam.
showed the total phenolic content loss was hindered by using microwave-­assisted blanch-
Email: [email protected] (T.T.Y.N) and
[email protected] (D.T.P) ing at 150 W for 2 min. The color changes (darken conversion) were significantly affected
by the prolonged processing time, increasing the total different color value compared to
Funding information
This research is funded by the Science and the control sample. These databases provide insight into the blanching processes, which
Technology Department of Tien Giang
are considered intermediate stages for many food products.
Province, Vietnam and Nguyen Tat Thanh
University, Ho Chi Minh City, Vietnam; Novelty impact statement: The databases included in the study provide an unbiased
This research is funded by the Science and
view of the blanching methods. The suitable method helps inactivate the browning
Technology Department of Tien Giang
Province, Vietnam and Nguyen Tat Thanh enzyme, retaining the maximum color and nutritional content compared to the origi-
University, Ho Chi Minh City, Vietnam
nal sample. Furthermore, from these process parameters, it is possible to make differ-
ent related products such as soursop tea, which offers excellent economic potential.

Nomenclature: ANOVA, Analysis of variance; DCPIP, 2,6-dichlorophenolindophenol; HW, Hot water blanching; MW, Microwave-assisted blanching; PPO, Polyphenol oxidase; SB, Steam
blanching; TAA, Total ascorbic acid (mg/gDM); TPC, Total phenolic content (mgGAE/gDM); TDC, Total difference color.

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2 of 11 NHI et al.

1 | I NTRO D U C TI O N found to reduce the candy elasticity. The jelly candies also showed
oxidative browning after 4 days of preservation. The sensory accep-
Recent research on naturally bioactive compounds in plants from tance value is feasible and is higher than the commercial circulation
extracts (Ngoc Quy et al., 2021; Pham et al., 2020), essential oils point. Besides, soursop meat was also reported to be stored (Tran,
(Dao et al., 2022; Nhi, Quyen, et al., 2020; Tran et al., 2019), and Nhan, et al., 2020) at 5°C for 8 to 10 days, still maintaining nutritional
antioxidants compounds due to their health-­promoting benefits, or quality such as 3.27 ± 0.33 of total ascorbic acid, 2.64 ± 0.30 of total
studies in maintaining their stability (Dao et al., 2022; Nhi, Quyen, phenolic content, and 0.69 ± 0.04 of ABTS of the sample. Indeed,
et al., 2020; Thuong Nhan et al., 2020), is attracting much atten- the loss of bioactive compounds during processing is unavoidable,
tion. However, the loss in these bioactive compounds content due thereby it is necessarily required to have an urgent solution to
to numerous processing steps, which is inevitable a matter of re- achieve economic efficiency but still minimize the loss of nutritional
search. Annona muricata L. fruit, commonly called soursop, is widely values of the original material.
distributed in tropical regions (Pinto et al., 2018). Soursop fruit is In soursop processing, some constraints such as a shortage of
easily prepared to be processed products due to its high pulp re- shelf-­life, perishability, uneven ripening, oxidation browning, and
covery and many flavored compounds. Gyesi et al. (2019) reported loss of flavor by thermal processing have caused many difficulties
on the chemical composition and antioxidant activities of essential for further processing steps. To support further processing steps
oils from the leaves and flesh of Soursop. In the essential oil from such as drying or grinding, blanching is normally chosen as an eco-
leaves, a total of 31 compounds were identified in which Δ-­cadinene nomically optimal method. Blanching is considered an intermediate
(22.58%) and α-­murolene (10.64%) were the most abundant. Thirty-­ stage, which aids in the inactivation of browning enzymes, partial
two compounds were identified in the fruit pulp essential oils with removal of microorganisms, stabilizing texture, color, flavor, and nu-
ç-­sitosterol (19.82%) and 2-­hydroxy-­1-­(hydroxymethyl) ethyl ester tritional value, and increasing the efficiency of moisture loss (Dao
(13.48%) present in high amounts. Both essential oils showed out- et al., 2021). Meanwhile, this process has a significant effect on
standing total antioxidant capacity (49.03 gAAE/100 g and 50.88 the nutritional quality of the product. Positive changes in blanch-
gAAE/100 g for pulp and leaf essential oil, respectively). The IC50 ing were previously reported in leafy vegetables (Oboh, 2005). On
values from the DPPH test were 244.8 ± 3.2 μg/ml for the leaf es- the other hand, adverse effects on the nutritional composition and
sential oil and 512 ± 5.1 μg/ml for the fruit pulp essential oil. These beneficial properties of this process are presented in the report of
results suggested the possible application of the essential oils of Negi and Roy (2000) with 47% reduction in carotenoid in fenugreek
Annona muricata in food preservation and processing. vegetables. The loss of more than 50% of sugar in potatoes was also
Soursop has been extensively described in the scientific litera- mentioned after blanching (Brown & Morales, 1970).
ture about nutritional properties. It is a good source of nutrition, but These changes are ascribed to the blanching method and pro-
A. muricata itself contains annonacin, the most abundant acetogenin, cess parameters, so a comparative study should be performed.
which has been experimentally demonstrated to be toxic in vitro and The traditional blanching methods such as steam and hot water
in vivo to dopaminergic and other neurons (Badrie & Schauss, 2010). are popularized, which have been evaluated in the report of
Epidemiological evidence in several regions of the world has linked Puupponen-­Pimiä et al. (2003) (caused a significant increase in
consumption of the fruit to an increased risk of developing atypi- TPC 0.1–­0 .3 g/100 g) (Puupponen-­Pimiä et al., 2003). Similarly, a
cal parkinsonism. Soursop consumption can have effects in treating 98% reduction in peroxidase in asparagus after 2 min of blanching
arthritic pain, malaria, neuralgia, rheumatism, arthritis, dysentery, has been mentioned (Ganthavorn & Powers, 1988). However, this
fever, and parasites (Moghadamtousi et al., 2015). Due to the pres- method received negative reviews on the loss of bioactive com-
ence of acetogenins, soursop has been reported to possess anti-­ pounds and decomposition of natural pigment compounds from
tumor and apoptosis-­inducing properties (Tejasari et al., 2018). For blueberries (Pedreschi et al., 2005). Fifty-­four percent of anthocy-
these health benefits, soursop can be potentially used as a nutra- anin content and 22% of the free radicals scavenging ability were
ceutical in many functional foods and pharmaceuticals. Tran, Phat, decreased by blanching from potato slices (Rossi et al., 2003).
et al. (2020) use soursop in the food and beverage sector as soursop Therefore, the nutritional value of raw materials during process-
nectar which provides vitamins, antioxidant, and energy. Studies ing or storage needs to improve the proposed use of microwave-­
on how additives could alter the sensory properties of the product assisted treatment to replace the traditional processes has been
might satisfy the needs of consumers for products with better visual currently discussed. Previously, positive reviews of microwave
qualities. The lowest viscosity of the soursop nectar was 70 mPa.s, application in processing stages such as drying, extraction,
achieved by the following contents of additives: 0.01378% of pectin, and pretreatment were reported on some materials: strawber-
0.0071963% of carboxymethyl cellulose, and 0.0051443% of xan- ries (Wrolstad et al., 1980) and olive leaves (Stamatopoulos
than gum. The product soursop jelly candy (Nhi, Vu, et al., 2020) was et al., 2013). The extraction process of antioxidants from gravi-
formed from the juice of soursop with the aim of creating a product ola with the support of microwaves and ultrasound system has
with high nutritional value. Results had shown that a combination of received attention (Palma-­O rozco et al., 2019).
14% gelatin, 0.4% pectin, and 12% malt produced the candies with The aim of this study was to investigate the effects of blanch-
the highest elasticity. Increasing malt concentration further was ing parameters on the TAA, TPC content, and the color of soursop
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NHI et al. 3 of 11

and compare the differences among the three methods of blanching TA B L E 1 Arrangement of an experiment for each blanching
including steam blanching, hot water blanching, and microwave-­ method
assisted blanching based on the above criteria. The suitable blanch- Blanching Time
ing parameters were chosen to minimize the loss of nutrient and method (min) Temperature (°C) MW power (W)
antioxidant capacity. HW 2–­4–­6–­8 60–­70–­8 0–­90 None
SB 2–­4–­6–­8 100 None
MW 2–­4–­6–­8 None 150–­300–­450–­600
2 | M ATE R I A L A N D M E TH O DS

2.1 | Material preparation et al., 2020). The optimal pH in the solution is created from vi-
tamin C' oxidation reaction with 3–­4 drops of DCPIP. The reac-
Soursop was purchased from Tan Phu Dong District (latitudes 10°15′N tion to form dehydroascorbic acid and colorless Lenco derivatives
and longitudes 106°39′E), Tien Giang Province, Vietnam. The sam- stabilizes the pink solution for 30 s. First, 2 g of the sample after
ples were selected as ripe fruit 4 months after flowering and weighed blanching was evenly homogenized with 250 ml of water and fil-
1.5–­2 kg with a diameter of 18–­20 cm and 30–­40 cm length. Prior to trated by Whatman No. 1 filter paper. The sample was ground and
the treatment, soursop fruits were washed with tap water, and the extracted using distilled water to 100 ml. Then, 10 ml of solution
peel and seeds were removed to obtain fresh pulp. Then, 20 g of fruit was added with 1 ml HCl 0.04 M (v/v) in the flask. The mixture so-
pulp with a thickness of 4 mm was homogeneously mixed with water lution was titrated by DCPIP solution until the appearance of color
(1:2 ratio) to evaluate the difference between blanching methods. changed. The total ascorbic acid was expressed in mg per gram of
dry matter (mg /g dry matter).

2.2 | Chemical and reagents

2.5 | Determination of total phenolic content
Folin–­Ciocalteu reagent and gallic acids were bought from Sigma-­
Aldrich Chemie, Co Ltd (USA). 2,6-­dichlorophenolindophenol Folin–­Ciocalteu colorimetric methods using gallic acid as a standard
(DCPIP) was imported from India. Other chemicals such as distilled were described by S. Chandra et al. (Nguyen et al., 2019; Nguyen
water (with pH between 6.5 and 8), methanol (99.5% purity), Na2CO3 et al., 2020). First, 2 g of the sample after blanching was evenly
(99.5% purity), L-­ascorbic acid (99.7% purity), and NaHCO3 (99.5% homogenized with 250 ml of water and filtrated by Whatman No.
purity) originated from China. 1 filter paper. Then, 0.1 ml of the extract was included with 0.5 ml
of 10% Folin–­Ciocalteu reagent. Then, 0.4 ml sodium carbonate so-
lution (7.5% w/v) was added to the reaction mixture. Absorption
2.3 | Blanching method wavelength at 765 nm after 30 min incubation of the reaction
mixture was measured by UV–­V is Spectrophotometer (Thermo
Survey factors and influencing factors are rotated. The parameters Scientific™ GENESYS™ 10S, Thermo Fisher Scientific Inc., USA).
of the blanching process are arranged in Table 1. Results were displayed as TPC content/0.1 ml solution (mg GAE/
In this work, the experiment was conducted using a one-­factor-­ mg DM).
at-­a-­time design. Two examined important factors were microwave
power and blanching time. The microwave power was investigated
at four levels: 150 W, 300 W, 450 W, and 600 W. Blanching time was 2.6 | Determination of total color difference
investigated at four levels: 2, 4, 6, and 8 min (Nguyen et al., 2019).
The 20-­l microwave oven (259 × 440 × 328 mm dimensions, model The surface color of the soursop sample is measured based on CIE
EMM2001W, Electrolux, Switzerland) with a maximum capacity of color space (with a wide range gamust) that can be identified by the
1050 W was used. The sample was placed in a ceramic bowl and camera eye (CIE system (L*a*b*)) (Torres et al., 2011). TDC is deter-
water was added. After blanching, samples were cooled promptly mined following the equation (1):
with cold water (1:2 of ratio) at 5.0°C ± 0.5°C (Dao et al., 2021;
√
Nguyen et al., 2019) and then analyzed for TAA, TPC, and L* a* b* TDC =
( )2 ( )2 (
L∗ − L∗◦ + a∗ − a∗◦ + b∗ − b◦∗
)2
(1)
value.
2.7 | Analysis data

2.4 | Determination of total ascorbic acid The procedure was repeated three times for each sample. The
mean and standard deviation of the results were calculated using
DCPIP (7.5 × 100 w/v) was used as ascorbic acid quantitative Microsoft Excel program (Microsoft Inc., Redmond, WA, USA).
titration, described by Manas Denre (Manas, 2014; Nhi, Vu, Experiment data were analyzed using a one-­way analysis of variance
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4 of 11 NHI et al.

(ANOVA) test in the SPSS program (IBM Company, USA) with the et al. (2018) showed that the total phenolic content accounted
level of significance at 5%. for 466.63 ± 15.24 mg/gDW in fresh celery roots and reduced to
437.33 ± 14.28 mg/gDM when steam blanching for 1.5 min.
The report on the effect of blanching parameters on soursop is
3 | R E S U LT S A N D D I S CU S S I O N shown in Table 2. The color change followed the trend of decreas-
ing L* value from 63.17 ± 0.75a to 60.75 ± 1.45bc and 56.20 ± 0.79de
The conditions of soursop pulp blanched by SB, HW, and MW were after 2 min and 8 min of blanching, respectively. This difference was
evaluated through responses such as TAA, TPC, and color. TAA is mainly due to higher enzymatic activity in the fresh one compared
considered the vitamin C content representing the main nutritional to those in heat-­treated samples (Ndiaye et al., 2009). This appar-
value in the soursop pulp. Vitamin C has been previously reported ently led to a significant difference in the values of TDC of treated
as a potent antioxidant, which is capable of preventing cancer. The samples compared to the control sample. It showed that the color of
representative TPC is the largest inhibitor of oxidation and it is con- soursop is highly affected by heat treatment; high temperatures can
sidered an indispensable criterion in evaluating biologically active decay specific chromatic colors. This has been previously reported
compounds (Tran et al., 2021). Sample color was assessed as the in many studies (Abu-­Ghannam & Jaiswal, 2015; Reyes De Corcuera
color change due to enzyme inactivation during blanching. Previous et al., 2004).
studies (Alexandre et al., 2011; Oboh, 2005) also reported that the
blanching process at a temperature of above 60°C could possibly
inactivate the browning enzyme actions in raw materials. Therefore, 3.2 | Effect of hot water blanching
in this study, blanching conditions can be considered as the inac-
tivation of browning enzymes, and color evaluation is considered As shown in Figure 2a, the TPC value decreased from 24.25 mg GAE/
a surrogate indicator that represents the change in samples under gDM (in fresh sample) to 19.76 mg GAE/gDM after 2 min of water
blanching conditions. blanching at 60°C; this value continuously reduced up to 74.06%
when increasing the treatment temperature to 90°C. Similarly, the
TAA value under the same conditions was reduced by 3.54 mg/g
3.1 | Effect of steam blanching DM. Differences in TAA and TPC values when blanching tempera-
ture changes were explained previously by Bai et al. (2013). Despite
Figure 1 shows the total ascorbic acid and total phenolic content the inactivation of the polyphenol oxidase, the TPC content was still
in fresh and blanching samples (from 2 to 8 min). Results showed decreased by temperature. The process of mixing with water and
that the TPC and TAA decreased to the lowest values after 8 min decomposing by the light of TPC and TAA causes losses at blanching
of blanching as compared to the fresh sample (13.04 ± 0.03 and parameters of 60°C (2.41 mgGAE/gDM; 4.49 mg/gDM), 70°C (2.47
3.21 ± 0.07 mg/gDM, respectively). This value is significantly differ- mgGAE/gDM; 13.78 mg/gDM), 80°C (3.08 mgGAE/gDM; 16.66 mg/
ent through ANOVA analysis with other samples. The degradation gDM), and 90°C (3.54 mgGAE/gDM; 17.33 mg/gDM).
rate occurred rapidly when blanching for 2 min (from 21.89 ± 0.6 Polyphenols content and ascorbic acid retention were highly
mgGAE/mgDM in the control sample to 17.55 ± 0.01 mg GAE/ dependent on the variation in temperatures from 60 to 90°C. As
mgDM). According to (Arogba et al., 1998), a reduction in TPC con- temperatures increased, the total ascorbic acid content decreased,
tent caused by the activation of the polyphenol oxidase was not achieving the lowest value at 90°C (1.30 mg/gDM). There was a sig-
completely inactivated at a time before 4 min of heating with steam. nificant difference in the retention rate of vitamin C from 60°C to
The change in TAA and TPC is easily explained; these compounds 90°C. The TPC value dropped sharply from 22.56 to 14.99 mgGAE/
are easily degraded when exposed to high temperatures. Priecina gDM at 60°C compared to treating the same temperature at 2 min;
when increased the heat treatment by 10°C to 11.0614.99 mgGAE/
gDM, a final concentration of 8.56 14.99 mgGAE/gDM at 90°C was
reached. The TAA decreased following the same trend as TPC. The
retention of TAA in treated samples compared to the fresh soursop
samples was 66.43% (60°C), 45.52% (70°C), 31.28 (80°C), and 22.85
(90°C). This showed that the effect of temperature and time was cor-
related with these two indicators. Vitamin C is easily degraded due
to the oxidation process under catalysis, depending on many factors
such as temperature, oxygen concentration, light, water activity, and
catalyst (Nhi, Vu, et al., 2020). During blanching, vitamin C depletion
mainly occurred in association with temperature and water. Soursop
has a soft structure, easily facilitating the dispersion of vitamin C
into the blanching solution. Zheng and Lu (2011) showed that the
F I G U R E 1 Decrease in TAA and TPC by steam's blanching time. structure of the materials noticeably affected the loss of ascorbic
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NHI et al. 5 of 11

TA B L E 2 Lab* is affected by steam blanching's time

Lightness Fresh 2 min 4 min 6 min 8 min

a bc d def
L* 63.17 ± 0.75 60.75 ± 1.45 56.21 ± 0.90 55.45 ± 1.53 56.20 ± 0.79de
a* −4.95 ± 0.11a −5.58 ± 0.21bc −5.80 ± 0.08de −4.82 ± 0.20 bc −5.86 ± 0.06e
a b c cd
b* 11.55 ± 0.60 10.86 ± 0.30 9.32 ± 0.17 8.57 ± 0.39 9.49 ± 0.41c
TDC 0 2.59 7.36 8.27 7.32
a–­f
Note: Means the difference among data in the row.

F I G U R E 2 Effect of HW's time and temperature on vitamin C and polyphenol in soursop's pulp. (a) 2 min; (b) 4 min; (c) 6 min; and (d)
8 min.

acid. Moreover, Olivera et al. (2008) also explained that plant tis- content might be mainly due to the effect of temperature. However,
sues were commonly disrupted by high temperatures, affecting the a higher polyphenol content of the sample treated at 4 min may be
extraction of plant substances. For example, the loss of vitamin C associated with polyphenol oxidase inhibition. The degradation of
in vegetables and fruits through blanching from 32% to 68% was polyphenols occurs by two mechanisms which are the catalysis of
reported by Bolarinwa et al. (2016). At 90°C, the content of vitamin enzymes and automatic oxidants. The polyphenol oxidase (PPO) is
C and polyphenols were significantly reduced due to the structural responsible for the primary mechanism of oxidation of polyphenols
disruption of soursop cells, leading to increased diffusion of vitamin (Bravo, 1998). PPO is an enzyme present in most plant tissues. It can
C into the blanching solution. Moreover, high temperatures also ac- catalyze the oxidation of monophenolic compounds to o-­diphenol
celerated the rate of decomposition of these two values. and o-­dihydroxy to o-­quinones (Cheng et al., 2013). The activity
Similar to samples treated at 2 and 4 min, the change in TAA and of the PPO reduces the nutritional and sensory values of fruits
TPC content of samples treated at 6 min at temperatures from 60–­ and vegetables (Latorre et al., 2012). Oxidation of phenolic com-
90°C is shown in Figure 2c. The TAA value changed from 5.63 mg pounds by PPO is considered the main cause of browning (Queiroz
(in the fresh sample) to 2.00 mg (accounted for 64.47% loss at the et al., 2008). Therefore, inhibiting PPO is a necessity for the food
highest temperature), and the TPC retained 45.43%, which was industry. There have been many studies on the effect of tempera-
considered high retention after blanching water at 90°C. There was ture on the inactivation of PPO (Lee & Smith, 1979; Ma et al., 1992).
no significant difference in the retention percentage of total poly- The inactivation temperature of PPO in vegetables ranges from
phenol content at 80°C and 90°C. Therefore, the loss of phenolic 70°C to 90°C (Queiroz et al., 2008). This result shows that the ability
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6 of 11 NHI et al.

to inactivate enzymes is diverse, depending on the type of plant. wall of soursop pulp and softening the soursop structure (Jaiswal
Moreover, the higher the temperature increased, the faster the in- et al., 2012). Andersson et al. (1994) also showed that higher tem-
activation rate achieved. The polyphenol content was reduced at peratures caused a more destructive effect on the texture and
90°C due to the decomposition of polyphenol compounds affected stiffness of plant cell walls. Abu-­ghannam and Crowley (2006) also
by high temperatures. reported that structural failure occurred strongly at temperature of
Figure 2d shows changes in vitamin C and total phenolic con- 80°C. It can be said that the color changed significantly during the
tent during blanching at different temperature ranges. The vitamin C blanching process (Heras-­Ramírez et al., 2012).
content decreased gradually when increasing the heating tempera- Table 4 shows different values in TDC after blanching compared
ture and reached the lowest value after 8 min of blanching at 90°C to the control. TDC value was relative when samples were treated
(1.92 ± 0.03). Vitamin C is heat-­sensitive and soluble in water; thus, at high temperatures for long periods. In fact, the interdependence
vitamin C is strongly oxidized when exposed to heat and water for of browning rate, phenolic content, and PPO activity has been high-
a long time. This finding was similar to that of Gupta et al. (2008) on lighted for different fruits by temperature (Formagio et al., 2015).
the blanching process of some tropical leafy vegetables. The total Thermal inactivation of PPO is feasible when temperatures above
phenolic content tended to decline and reached the lowest value 50°C are applied but may produce undesirable colors or flavors and
after 8 min at 90°C (4.38 ± 0.04). There was no significant difference changes in texture (Martinez & Whitaker, 1995).
in the total phenolic content between 80°C and 90°C which was pos-
sibly due to short-­term exposure to temperature and water and in-
hibition of the polyphenol oxidase at these temperatures. However, 3.3 | Effect of MW blanching's power on vitamin
speaking of samples treated at 60°C and 80°C, the polyphenol con- C retention
tent significantly reduced as these compounds were rapidly released
in hot water and phenolic compounds (such as flavonoids) could Figure 3 shows the influences of microwave processing power and
probably be decomposed, resulting in a change in color and texture. time on vitamin C retention. The results showed that the ascorbic
This result is similar to the report of Amin and Lee (2005), in which acid content of the sample treated at 150 W significantly decreased
the total polyphenol content decreased after increasing blanching with increasing time from 76.28% to 35.28% (lowest in MW treat-
time and temperature in some vegetables such as red cabbage, white ment conditions). The same trend was presented for those treated
cabbage, and mustard cabbage (Table 3). at 300–­450 W. This can also be explained by a linear correlation be-
As for colors, the above table also shows the color change due tween the number of polyphenols and vitamin C. Notably, as the
to blanching temperature changes. From 60 to 90°C, the white color heating time increased, the vitamin C content decreased; however,
of the soursop became darker than the fresh sample. At tempera- at 450 W, this value was the highest at 88.23% (samples treated at 2
tures below 80°C, PPO activity may not be inhibited. Therefore, the and 4 min showed insignificant difference). It was possible to explain
polyphenols in plant cells could be converted into o-­quinone, which that raw material samples at this stage possessed higher content
led to darker soursop samples. The increase in blanching tempera- of vitamin C, leading to greater retention than in other conditions.
ture was found to soften the structure of soursop pulp. The differ- At the same time, the retention of vitamin C in the sample treated
ence in structure at 60 to 90°C for 2–­8 min of blanching was not at 600 W was about 43% and there was no difference when vary-
significant. During blanching, pectin molecules in soursop pulp can ing processing times. On the other hand, this value was the lowest
be hydrolyzed or dissolved in the blanching water, affecting the cell compared to those at lower applied MW power. As the microwave

TA B L E 3 Color determination after

Time Lightness 60°C 70°C 80°C 90°C
different treatments
2 min L* 61.90 ± 1.45bc 59.33 ± 0.90 d 61.24 ± 1.53def 61.00 ± 0.79de
a* −5.17 ± 0.21bc −5.42 ± 0.08ab −5.18 ± 0.20 cd −5.56 ± 0.06b
b cd c
b* 9.67 ± 0.30 9.44 ± 0.17 8.94 ± 0.39 9.57 ± 0.41cd
4 min L* 60.27 ± 0.05b 59.23 ± 0.05b 61.60 ± 0.11c 60.12 ± 0.07b
b c c
a* −4.64 ± 0.06 −5.45 ± 0.06 −5.46 ± 0.14 −5.49 ± 0.08c
b* 9.49 ± 0.39b 9.58 ± 0.11b 10.11 ± 0.31b 8.30 ± 0.16c
b c de
6 min L* 61.28 ± 0.25 59.56 ± 0.51 61.59 ± 1.74 60.06 ± 0.66ce
a* −4.66 ± 0.06b −5.44 ± 0.14c −5.44 ± 0.19c −5.65 ± 0.23c
b* 9.46 ± 0.33b 9.59 ± 0.16bc 10.15 ± 0.32d 8.20 ± 0.06e
b c d
8 min L* 61.53 ± 0.22 58.82 ± 0.68 60.26 ± 0.22 60.54 ± 0.48d
a* −4.78 ± 0.14a −5.46 ± 0.06b −5.48 ± 0.10 b −5.51 ± 0.14b
b b b
b* 9.49 ± 0.22 9.65 ± 0.24 10.12 ± 0.27 8.47 ± 0.26c

Note: a–­fMeans of difference in the column.

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NHI et al. 7 of 11

TA B L E 4 The total color difference of soursop pulp after heating

power was higher than 150 W and the process prolonged treat-
Time 60°C 70°C 80°C 90°C ment time. Typically, the retention of TPC of the sample treated
2 2.28 4.40 3.26 3.00 at 450 W for 2 min was the highest at 25.66 ± 0.22 mg/g DW, then

4 3.57 4.43 2.19 4.49 gradually decreased to 21.78 ± 0.03 mg/g DW after 8 min. The
higher the electromagnetic energy, the more energy is absorbed
6 2.83 4.13 2.17 4.63
and converted into heat, increasing the heating rate and decompo-
8 2.64 4.77 3.28 4.09
sition rate of polyphenols. The significant increase in polyphenol
content of samples treated at 600 W from 14.09 to 20.43 mgGAE/
gDM after 8 min can be explained by the protein denaturation of
the carotenoid–­p rotein complex in the material sample. In some
studies, the total phenolic content increased by 23% after heat
treatment (Fanasca et al., 2009). This may be due to the inacti-
vation of the polyphenol oxidase during precipitation leading
to polyphenol degradation (Yamaguchi et al., 2003). Increasing
microwave power increases the amount of electrical energy ab-
sorbed into the solution and raw materials. This causes an increase
in polar molecules, increases the temperature of the solution, and
promotes a decomposition reaction. Previous revelations indi-
cated that increased temperatures and blanching times could lead
to the loss of phytochemicals in cabbage (Jaiswal et al., 2012) and
green asparagus (Drinkwater et al., 2015).
In 2 min heat treatment, there was no significant difference
from fresh samples. It was possible that the temperature of the
blanching solution was low (treated at 150 W) and the time was in-

F I G U R E 3 The percentage of remaining vitamin C content at sufficient for the microwave energy to affect the texture and color
different blanching time periods. Effect of MW blanching's power of the soursop. Giami (1991) reported that microwave blanching
on TPC. for 3 min had no significant effect on the structure of the mate-
rial. However, the color of soursop significantly changed when the
heating time increased from 4 min to 8 min. The results showed
that the L* value of 65.77 of the fresh sample decreased to 59.33
after 8 min (sample treated at 150 W) and this value continued to
reduce (56.15) when samples were treated at 600 W. These signif-
icant changes were the result of prolonged heating time with high
power. During the heat treatment, enzymatic and non-­enzymatic
reactions occurred, which caused changes in the color and texture
of vegetables. Chemical changes such as dissolution and polymer-
ization of pectic polysaccharides have affected the components
of cell walls that cause dilation and disruption of plant structure,
leading to changes in the firmness of vegetables. The results from
Table 5 showed that the soursop pulp became darker when they
were blanched for 2 min to 8 min. This may be due to the degra-
dation of color pigments and the diffusion of free pigments into
the blanching solution. In the study of degenerative kinetics, it
F I G U R E 4 TPC in soursop's pulp affected by microwave power
and time treatment. was found that this reaction was temperature dependent (Koca
et al., 2007). Browning reactions also contribute to the change
capacity increased, the retention of vitamins decreased. It can be in this value. Results from a study by Brewer and Begum (2003)
said that vitamin C rapidly decomposed when treated at 600 W for showed that the effect of microwave power at 385 W, 490 W, and
2–­8 min (García-­Herrera et al., 2013) (microwave-­treated substances 700 W for 4 min reduced the brightness (L* value) of the sample
can be converted into antioxidant products which reduce vitamin C compared to the control sample.
content). TDC, shown in Table 6, exhibited the highest difference (7.09)
Figure 4 shows the retention of polyphenols affected by when samples were treated at 600 W for 8 min. Based on the re-
microwave power. The total phenolic content at 150 W was sults, the browning reaction transformed the Lab* color space of the
29.98 ± 0.29 mg/g DW and tended to decrease when microwave treated sample compared to the control sample.
 |

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8 of 11 NHI et al.

TA B L E 5 Color of soursop's pulp after

Time Lightness 150 W 300 W 450 W 600 W
microwave blanching
2 min L* 65.77 ± 0.95b 62.89 ± 0.35a 61.56 ± 0.47b 61.30 ± 0.51b
a* −4.59 ± 0.06b −5.51 ± 0.12c −4.83 ± 0.14cd −4.48 ± 0.41cd
b b ab
b* 10.98 ± 0.11 10.24 ± 0.26 9.82 ± 0.08 8.70 ± 0.46b
4 min L* 61.86 ± 0.53a 61.79 ± 0.68b 61.26 ± 0.48b 58.98 ± 0.46c
c b e
a* −5.18 ± 0.03 −4.60 ± 0.06 −5.42 ± 0.40 −5.33 ± 0.15b
b* 10.45 ± 0.21b 10.32 ± 0.03b 9.78 ± 0.14ab 8.44 ± 0.25b
c c c
6 min L* 59.90 ± 0.60 58.45 ± 0.43 57.07 ± 0.63 56.33 ± 0.34d
a* −5.16 ± 0.18c −4.68 ± 0.35bd −4.55 ± 0.11b −4.44 ± 0.36e
c c c
b* 8.35 ± 0.18 9.25 ± 0.12 10.03 ± 0.08 10.29 ± 0.13c
8 min L* 59.33 ± 0.87c 61.39 ± 0.44b 58.48 ± 0.55d 56.15 ± 0.39d
d bc ce
a* −5.48 ± 0.08 −5.23 ± 0.12 −5.31 ± 0.07 −4.68 ± 0.10 cd
b* 9.58 ± 0.11d 9.33 ± 0.12c 9.43 ± 0.06b 10.61 ± 0.05c

Note: a–­eMeans the difference between data in the column.

3.4 | Comparing blanching method TA B L E 6 TDC of the sample after heat treatment by microwave

Time 150 W 300 W 450 W 600 W

At the TPC survey, hot water blanching at 60°C, microwave-­assisted
2 2.69 1.45 2.37 3.44
blanching at 150 W, and steam blanching were selected to com-
pare the effectiveness of the three methods over time. As shown in 4 1.72 1.88 2.64 5.23

Figure 5, TPC tended to decrease with increasing processing time. 6 4.58 5.25 6.30 6.97
The microwave-­assisted blanching method showed positive results, 8 4.35 2.86 5.16 7.09
and the reduction in TPC value was the lowest. From the start of
heating for 2 min by microwave, the soursop pulp remained at a TPC
of 29.98 mg/g DM, which was higher than those treated by steam
blanching (17.55 mg/gDM) and hot water blanching (19.76 mg/gDM).
These values decreased after 8 min; the highest retention of TPC
when samples were treated by MW. It can be explained that the
use of steam at boiling point caused the cytoplasmic breakdown of
plant cells, releasing the phenolics group into the blanching medium
(Reyes De Corcuera et al., 2004).
Overall, nutrient leakage through this process was significant
(Abu-­Ghannam & Jaiswal, 2015). Heating temperatures at 60°C
slightly caused a loss of TPC content. However, in terms of the
blanching process assisted with microwave, the pulp was less af-
fected. The rate of heat penetration into the raw material increased,
leading to inhibition of the enzyme polyphenol oxidase (Dorantes-­
Alvarez et al., 2011; Muftugil, 1986).

F I G U R E 5 Comparison of differences in TPC between three

heat pretreatment methods.
4 | CO N C LU S I O N
the blanching methods. A suitable method should be the one with
This study's results showed the effects of blanching processes high capacities in the inactivation of browning enzyme and the re-
on TPC, TAA values, and soursop color is significant. Compared tention of the original color and nutritional content of the material.
to blanching with steam, hot water blanching and the microwave-­ Furthermore, from these process parameters, it is possible to facili-
assisted blanching method helped to highly retain targeted com- tate the development of other related products such as soursop tea,
pounds. More than 50% of phytochemicals remained at different which offers great economic potential.
power levels. Microwave-­assisted blanching at 150 W for 2 min was
selected to better retain the TPC value of soursop during heat treat- AU T H O R C O N T R I B U T I O N S
ment. However, the TDC value was much different from the other Tran Thi Yen Nhi: Conceptualization, Methodology, Investigation,
methods. The databases in the study provided an unbiased view of Validation, Writing –­ original draft, and Writing –­ review & editing.
 |

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NHI et al. 9 of 11

Badrie, N., & Schauss, A. G. (2010). Chapter 39 -­ Soursop (Annona muri-

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Formal analysis and Writing –­review & editing. Dao Tan Phat: ogy. In R. R. Watson & V. R. Preedy (Eds.), Bioactive foods in promot-
Conceptualization, Formal analysis, Writing –­ original draft, and ing health (Vol. 2010, pp. 621–­6 43). Academic Press.
Bai, J.-­W., Gao, Z.-­J., Xiao, H.-­W., Wang, X.-­T., & Zhang, Q. (2013).
Writing –­ review & editing. Huynh Xuan Phong: Conceptualization,
Polyphenol oxidase inactivation and vitamin C degradation kinetics
Formal analysis, and Validation.
of Fuji apple quarters by high humidity air impingement blanching.
International Journal of Food Science & Technology, 48(6), 1135–­1141.
AC K N OW L E D G M E N T https://doi.org/10.1111/j.1365-­2621.2012.03193.x
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Tran Thi Yen Nhi https://orcid.org/0000-0001-7522-1471
Dao, T. P., Nguyen, D. V., Tran, T. Y. N., Pham, T. N., Nguyen, P. T. N.,
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