1

1 Journal Pre-proof

2 Physical, chemical, microbiological properties and shelf life kinetic of spray-dried

3 cantaloupe juice powder during storage

4 Suet Li Tan, Rabiha Sulaiman, Yaya Rukayadi, Nurul Shazini Ramli

5 PII: S0023-6438(20)31585-1
6 DOI: https://doi.org/10.1016/j.lwt.2020.110597 Reference:
7 YFSTL 110597

8 To appear in: LWT - Food Science and Technology

9 Received Date: 22 June 2020

10 Revised Date: 10 November 2020
11 Accepted Date: 15 November 2020

12 Please cite this article as: Tan, S.L., Sulaiman, R., Rukayadi, Y., Ramli, N.S., Physical, chemical,
13 microbiological properties and shelf life kinetic of spray-dried cantaloupe juice powder during storage,
14 LWT - Food Science and Technology, https://doi.org/10.1016/j.lwt.2020.110597.

15 This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition
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17 record. This version will undergo additional copyediting, typesetting and review before it is published in
18 its final form, but we are providing this version to give early visibility of the article. Please note that,
19 during the production process, errors may be discovered which could affect the content, and all legal
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21 © 2020 Elsevier Ltd. All rights reserved.

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22 CRediT author statement

23 Tan Suet Li : Software, Verification, Formal analysis, Investigation, Data

24 Curation, Original draft preparation, Visualization, Project Administration

25 Rabiha Sulaiman : Conceptualization, Methodology, Resources, Writing, Review and

26 Editing, Supervision, Funding acquisition

27 Yaya Rukayadi : Conceptualization, Methodology, Supervision

28 Nurul Shazini Ramli : Conceptualization, Methodology, Supervision
29

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30
31 1 Physical, chemical, microbiological properties and shelf life kinetic of spray-dried 2
32 cantaloupe juice powder during storage

33 3

34 4 Suet Li Tan1, *Rabiha Sulaiman1,3, Yaya Rukayadi2,4, Nurul Shazini Ramli2,

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35 5 1Department of Food Technology, Faculty of Food Science and Technology,

36 6 2Department of Food Science, Faculty of Food Science and Technology,

3
37 7 Halal Products Research Institute,

38 8 4Microbiology Unit, Laboratory of Natural Products, Institute of Bioscience,

Universiti Putra Malaysia, 43400 UPM Serdang, Selangor D.E., Malaysia

39 9

40 10

41 11

*Corresponding author:
42 12

Assoc. Prof. Dr. Rabiha Sulaiman

43 13

44 14 Email: rabiha@upm.edu.my

45 15 Ph: +603-97698520

46 16

47 17

48 18

49

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19 Abstract

20 Cantaloupe contains many bioactive compounds such as phenolic, flavonoid, and

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21 carotenoid. Cantaloupe powder was produced by spray drying with gum arabic as the

22 carrier agent, and stored for 180 days at ambient (25 ± 2°C, 50-70% RH) and accelerated

23 conditions (38 ± 2°C, 90% RH). The effects of storage conditions on the physicochemical

24 and microbiological properties of spray-dried cantaloupe powder were evaluated. In both

25 storage conditions, the moisture content, water activity, and total color difference of the

26 spray-dried cantaloupe powder increased with storage duration, while the hygroscopicity

27 and total carotenoid content decreased with storage duration. The degradation of carotenoid

28 content in the spray-dried cantaloupe powder followed first-order kinetics. The half-lives of

29 cantaloupe powder stored in ambient and accelerated conditions were estimated as 28.41

30 and 25.11 days, respectively. Microbial results of spray-dried cantaloupe powder for 180

31 days of storage in both conditions were in acceptable limit.

32 Keywords: Cucumis melo; spray drying; carotenoid; phenolic, flavonoids; shelf life kinetic

33

34 Practical Applications

35 Spray-dried cantaloupe powder in this study retained a high amount of bioactive

36 compounds, such as phenolic, flavonoid, and carotenoid and may be used for further food

37 applications, especially in confectionery and beverage industry.

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38 Besides this study provide information about the degradation kinetic of spray-dried

39 cantaloupe juice powder in both ambient and accelerated conditions, which serves as a

40 significant input for transportation and storage.

41 Journal Pre-proof
42 1. Introduction

43 Cantaloupe fruit is a high demand fruit due to its special taste, delightful orange color, and

44 also high nutritive value. In 2017, the worldwide melon production, including cantaloupe,

45 recorded 31.9 million tons in total with Asian countries accounting for 76% (24.2 million

46 tons) of it (FAO, 2017). According to the Department of Agriculture (DOA)

47 Malaysia, the cantaloupe production increased from 3515.1 to 5845.71 metric tons from

48 2014 to 2018, indicating that the demand for cantaloupe in Malaysia is increasing (DOA,

49 2018). Cantaloupe is a great source of dietary fiber and bioactive compounds, vitamins, and

50 minerals such as phenolic, vitamin C, β-carotene, and potassium (Maietti et al., 2012).

51 Furthermore, it is low in fat and calorie (Shafeek et. al., 2015). However, fresh cantaloupe

52 fruit is a perishable commodity and its postharvest shelf life is limited to about 15 days

53 (Solval et al., 2012). Thus, various drying technology including spray drying is used to

54 preserve the fruit in powder form. Drying of fruit in powder form can also reduce the

55 shipping costs and packaging materials, with convenience for processing, handling,

56 packing, storage, and transportation too.

57

58 Spray drying is a continuous operation of particle drying, which solution, suspension,

59 dispersion or emulsion can be the liquid feed of the process (Patel et al., 2009). Spraydried

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60 powder is particularly stable in terms of microbiological and chemical degradation due to

61 its low moisture content (2 to 5%) and low water activity (0.2 to 0.6) (Patil et al., 2014;

62 Shishir & Chen, 2017). The stability and natural state of fruit powder enable its extensive

63

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utilization in many food and pharmaceutical manufacturing products, for example, coloring

and flavoring agents (Fazaeli et al., 2012).

65

66 Carrier agent plays an important role in spray drying of fruit and vegetable juices. This is

67 because juices of fruit and vegetable contain a high content of sugars and organic acids

68 such as glucose (32 °C), fructose (5 °C), sucrose (62 °C), malic acid (-16 °C), citric acid

69 (12 °C) and tartaric acids (18 °C) which are low in molecular weight and glass transition

70 temperatures (Tg) (Fazaeli et al., 2012; Goula, 2016). Addition of carrier agent into liquid

71 feed would help to minimize the stickiness of the feed sample to the wall of the spray dryer,

72 dry out the juices and turn it into powder with high yield. Among all the carrier agents that

73 are commonly used in spray drying, gum arabic was chosen in this study for its high glass

74 transition, high solubility, low viscosity, and high oxidative stability (Dauqan & Abdullah,

75 2013). Besides, Onishi et al. (2008) also reported that gum arabic can enhance the

76 remineralization of the tooth due to the rich content of calcium, magnesium, and potassium

77 in it.

78

79 Various works were conducted on the storage stability of food powder with different food

80 sample, type of additives and concentration, processing parameters, type of packaging,

81 chemical analyses, and storage conditions (Chang et al. 2018; Ee et al. 2014; Mishra et al.

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82 83 2017; Muzaffar & Kumar, 2017; Singh & Hathan, 2017). To the best of our knowledge,

83

84
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currently, there is no study conducted on the storage stability of spray-dried cantaloupe

powder. Hence, the effects of storage duration and conditions on the physical, chemical, 86

85 88

86 89 2. Materials and Methods

87 90 2.1 Materials

88 91 Cantaloupe ( Cucumis melo L. reticulatus cv. Glamour) of commercial maturity

89 92 (harvested after 70-100 days of planting with an average weight of 2 kg each) was

90 93 purchased from a local supplier in Selangor, Malaysia. Methylcellulose (pharmaceutical

91 94 grade) was provided by Scienfield Expertise PLT (Shah Alam, Selangor, Malaysia) and

92 95 food-grade gum arabic (GA) was supplied by Markaids (Malaysia) Sdn. Bhd. (Petaling

93 96 Jaya, Selangor, Malaysia). Chemicals and solvents were purchased from Fisher Scientific

94 97 Sdn. Bhd. (Shah Alam, Selangor, Malaysia) and BT Science Sdn. Bhd. (Cheras, Selangor,

95 98 Malaysia) and were of analytical grade.

96 99

97 100 2.2 Spray drying of cantaloupe juice

98 101 Cantaloupes were washed, peeled and the seed was removed. The fruit was cut into

99 102 small pieces and blanched in boiling water (100 °C) about 1 min for inactivation of the

100 103 enzyme. Cantaloupe fruit was blended to juice form using a kitchen blender, then packed

101 104 in polyethylene bags, and kept in a freezer (-24 °C). Gum arabic (10% wt/wt) was mixed

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105 into the juice as a drying aid (Seerangurayar, 2018; Ferrari et al., 2013). The mixture of

106 cantaloupe juice and AG was dried using a pilot-scale spray drier (Niro A/S, GEA,

107 Germany) with a hydraulic nozzle atomizer at an inlet air temperature of 170°C, outlet air

108

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temperature of 90°C and 38-40 m3/h of airflow rate (Solval et al., 2012). Spray-dried

powders were collected and sealed in aluminum laminated polyethylene bags.

110

111 2.3 Assessment of storage stability of cantaloupe powder

112 Spray-dried cantaloupe powder (10 g) was packed in aluminum laminated polyethylene

113 bags and heat-sealed. The powder samples were kept at two different storage conditions,

114 which were room temperature (RT) (25 ± 2°C, 50-75% RH) and accelerated condition

115 (AC) (38 ± 2 °C, 90 ± 2% RH) for 180 days. For samples kept at accelerated conditions,

116 samplings were carried out at the interval of 15 days for physicochemical and

117 microbiological analyses. For samples stored at room temperature, the physicochemical

118 analysis was carried out every 15 days, while microbiological analysis was conducted on

119 monthly basis. Each analysis was done in triplicate.

120

121 2.4 Moisture content and water activity

122 The moisture content of the spray-dried cantaloupe powder sample was determined using

123 the standard AOAC method while the water activity of the sample was determined by

124 using a water activity analyzer (Decagon Devices, Inc., model 3TE, USA).

125

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126 126 2.5 Hygroscopicity

127 127 Hygros

128 copicity
129 of
130 cantalo
131 upe
132 powder
133 was
134 measure
135 d
136 accordi
137 ng to Si
138 et al.
139 (2016).
140 The

141 128 powder

142 sample
143 (1 g)
144 was
145 placed
146 in a
147 petri
148 dish
149 and
150 stored
151 at room
152 tempera
153 ture
154 with a

155 129 saturate

156 d
157 sodium
158 chloride
159 solution
160 (75%
161 RH).
162 After
163 one
164 week,

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165 the
166 weight
167 of the
168 sample

169 130 was

170 determi
171 ned and
172 hygrosc
173 opicity
174 was
175 calculat
176 ed
177 using
178 Eq. (1)
179 (Shaaru
180 ddin et
181 al.,
182 2017):

183 131 (1)

184 132

185 133

186 134

187 135

188 136

189 137

190 138

191 139 in terms of L*, a*, and b* values. The chroma and hue angle values were calculated using

192 140 Eq. (2) and Eq. (3), respectively.

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193 141 (2)

194 142 (3)

195 143

196 144 2.7 Total carotenoid content

197 145 The extraction

198 of carotenoids
199 was carried out
200 according to
201 Khoo et al.
202 (2008).
203 Cantaloupe

204 146 powder (1 g)

205 was weighed
206 and mixed with
207 10 ml of ethanol
208 (95:5 v/v). The
209 solution was

210 147 stirred for 30

211 min with a
212 magnetic stirrer
213 at 500 rpm. The
214 mixture was
215 filtered with
216 filter

217 148 paper and was

218 added with 10
219 ml of hexane.
220 This was
221 repeated several
222 times until all
223 lipid

224 149 components

225 were extracted

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226 completely. The

227 pooled hexane
228 was then
229 evaporated
230 using a

231 150 rotary vacuum

232 evaporator at
233 39°C. The lipid
234 residual in the

235 flask was then

236 151 using UV-

237 Vis

238 152

239 153 (4)

240 154

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241 155

242 156

243 157

244 158

245 159 2.8 Shelf life kinetic of cantaloupe powder for total carotenoid and colour

246 160 The degradation of total carotenoid content and the kinetic reaction of total colour 161

247 difference was estimated using zero-order, first-order and second-order (Song et al. 2017; 162

248 Chang et al., 2018).

249 163 Zero order: At = -k0 t + C0 (5)

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164 First order: ln (At / A0) = -k1t (6)

165 Second order: 1/Ct =k2t + 1/C0 (7)

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166

167 The half-life time (t1/2) as the time needed for the carotenoid to degrade to 50% of its

168 initial concentration in cantaloupe powder was determined using Eq. (8).

169 t1/2 = -[ln(0.5)] / k (8)

Where A is the initial content, and A t is the content at reaction time (t), and k , k and k

are the kinetic constants for zero, first and second order, respectively.
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Total phenolic content

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170 0 0 1 2

171

172 2.9

173 procedure described by Koh et al. (2017). The sample extract (0.5 mL) was mixed with 2.5

174 ml of diluted Folin-Ciocalteu reagent (1:10 v/v). After 5 min, 2.0 ml of 7.5 g/100 mL

175 sodium carbonate (Na2CO3) was added into the mixture and mixed well. After incubation

176 at room temperature for 2 h, the absorbance was measured using a UV-Vis

177 spectrophotometer (Thermo Fisher Scientific, Wisconsin, USA) at 760 nm. Gallic acid was

178 used as a standard and TPC of cantaloupe extracts was expressed in mg gallic acid

179 equivalent (GAE)/ 100 g.

180 2.10 Total flavonoid content

181 Total flavonoid content in 1g of cantaloupe powder was extracted using 10 ml of

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182 ethanolwater (50:50 v/v) at room temperature (25 ± 2°C) with constant magnetic stirring

183 for 2 h. The sample was then centrifuged at 5000 rpm for 10 min. The extracts were stored

184 at 24 °C. Total flavonoid content was determined according to López-Vargas et al. (2013).

185 The sample extract (0.5 mL) was mixed with 0.3 ml of 5 g/100 ml NaNO 2 and incubated

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186 for 5 min at room temperature. This was followed by the addition of 0.3 ml of 10 g/100ml

187 AlCl3 immediately. After 1 min, the mixture was neutralized with 2 ml of 1 M NaOH

188 solution. The absorbance was measured at 510 nm using a G10S UV-Vis

189 spectrophotometer (Thermo Fisher Scientific, Wisconsin, USA). Quercetin was used as the

190 standard. The results were expressed in mg quercetin (QE)/100g of the sample.

191

192 2.11 Microbiological analyses

193 Cantaloupe powder sample (10 g) was aseptically transferred out from the packaging o a

194 sterile stomacher bag. Each sample was homogenized with 90 ml of sterile peptone

195 solution (Oxoid, Basingstoke Hampshire, England) for 2 min. Serial dilutions required for

196 sample plating were prepared in 9 ml of sterile peptone solutions. Pour plate method was

197 performed using the following media and culture conditions: plate count agar (Oxoid

198 Basingstoke Hampshire, England) for total plate count, potato dextrose agar (Oxoid,

199 Basingstoke Hampshire, England) for yeast and mold counts, and Bacillus Cereus selective

200 agar (Oxoid, Basingstoke Hampshire, England) for B. cereus. Total plate count,

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201 206 yeast and mold, and B. cereus agar were incubated at 37 ± 2 °C for 24 h, 27 ± 2 °C for 72

202 207 h, and 37 ± 2 °C for 48 h, respectively.

203 208

204 209 2.12

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Statistical analysis

205 210 All analysis was conducted in triplicate. The mean and standard deviations of the results

206 211 were reported. The results were analyzed using Minitab Statistical Software (Minitab Inc,

207 212 Release 18, Pennsylvania). One-way ANOVA (Tukey test) was used to identify the

208 213 significant difference of the mean values at 95% significance level (p < 0.05). Pearson’s

209 214 correlation analysis between the total colour difference and total carotenoid content was

210 215 done with a 95% significance level.

211 216

212 217 3. Results and discussion

213 218 3.1 Moisture content and water activity

214 219 Table 1 represents the moisture contents of spray-dried cantaloupe powder stored in

215 220 ambient and accelerated conditions for 180 days. From the results, it was found that the

216 221 water absorption rate of the sample was higher in the accelerated condition. The initial

217 222 moisture content of the spray-dried cantaloupe powder was 2.74 % and it increased by

218 223 2.23 times and 1.83 times when stored at accelerated and ambient conditions,

219 224 respectively. Upon the completion of storage duration (day 180), the final moisture

220 225 content of spray-dried cantaloupe powder stored at both ambient and accelerated

221 226 condition was 5.05 and 6.19%, respectively, which the moisture contents were less than

222 227 10.0% and still considered low in moisture, as mentioned by Luo et al. (2020). A similar

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228 result was reported by Breda et al. (2012) who studied the storage stability of

229 Campomanesia adamantium pulp powder in ambient and accelerated conditions.

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230 Table 1 also tabulates the results of the water activity of spray-dried cantaloupe powder.

231 Similar to moisture content, the water activity of cantaloupe powder increased along with

232 the storage duration. The initial water activity of cantaloupe powder was 0.28 and it has

233 increased more slightly in samples stored at accelerated conditions (0.47) than in the

234 samples stored at room temperature (0.41). The water activity of both samples was

235 inacceptable range for 180 days of storage duration under different conditions, by which

236 microbial growth could be prevented water activity is 0.60 and below (Side, 2008).

237

238 3.2 Hygroscopicity

239 Table 1 shows the result obtained for hygroscopicity of spray-dried cantaloupe powder

240 stored at ambient and accelerated conditions for 180 days. The initial hygroscopicity of

241 cantaloupe powder was 21.89 g 100 g-1 and it slightly reduced to 21.42 g 100 g -1 and 18.86

242 g 100 g-1, respectively, when the samples were stored in ambient and accelerated

243 conditions. On the other hand, in ambient conditions, there was no significant change for

244 the hygroscopicity of cantaloupe powder along the storage period. However, the

245 hygroscopicity of cantaloupe powder stored in accelerated condition decreased

246 significantly after 180 days, and this was most likely due to the increase of moisture

247 content in powder and eventually led to the decrease of driving force for further water

248 absorption. In contrast to the reported result, Suhag and Nanda (2017) found that the

249 hygroscopicity of spray-dried honey powder produced with maltodextrin, gum arabic, and

250 whey protein concentrate increased linearly with storage time.

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251

252 3.3 Color Journal Pre-proof

253 Table 2 indicates that the color values of spray-dried cantaloupe powder stored in ambient

254 and accelerated conditions in terms of L*, a*, and b* values. In ambient condition, the L*

255 value (lightness) of cantaloupe powder showed no significant changes along the storage

256 period, with its a* value (redness) and b* value (yellowness) decreased and increased

257 respectively along the storage period. For cantaloupe powder which kept in accelerated

258 condition, reduction in L* value (lightness) and increases in both a* and b* value (redness

259 and yellowness) were observed after 180 days of storage. The total color difference of

260 spray-dried cantaloupe powder stored in ambient and accelerated conditions for 180 days

261 was also reported in Table 2. Taking the values of day 0 of storage (L*- 86.51 ± 0.35; a*-

262 2.97 ± 0.14 and b*- 20.74 ± 0.11) as the reference point, it can be observed that the total

263 color difference recorded initially at day 15 was low in ambient (0.33) and accelerated

264 condition (0.75), and they increased exponentially to 3.52 and 12.00, respectively, at the

265 end of the storage. The total color difference of the sample stored in accelerated condition

266 was significantly higher compared to the sample stored in ambient. A similar observation

267 was found by Liu et al. (2010) who studied the color parameter of spray dried tomato

268 powder stored at different storage conditions, indicating that both storage conditions and

269 duration were significantly affecting the color of fruit and vegetable powder.

270

271 According to Lago and Noreña (2017), color changes in food are usually associated with

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272 the changes of phenolic compounds in it. Degradation phenolic compounds through

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273 oxidation, reactions with free radicals, enzymatic browning, and non-enzymatic browning

274 are the common chemical paths contributing to color changes. It was speculated that the

275 changes of color were due to different rates of antioxidant activities of antioxidants in

276 cantaloupe powder under different storage conditions. The carotenoids, phenolic, and

277 flavonoid compounds in cantaloupe powder work against oxidation at a different rate

278 through their scavenging and chelating activity (Ezz El-Din Ibrahim & El-Masry, 2016).

279 Besides, enzymatic browning could take place with the presence of oxygen and enzymes

280 like peroxidase and polyphenol oxidase in cantaloupe powder (Lamikanra & Watson,

281 2001). Peroxidase and polyphenol oxidase participates as the catalyst, while either

282 peroxidase or oxygen acts as the hydrogen acceptor, while phenols, amines, or other

283 organic compounds mainly use as hydrogen donors (Soysal & Söylemez, 2005). In the

284 process, the polyphenol oxidase catalyzes the oxidation of polyphenols to o-quinones in

285 the presence of oxygen, and next o-quinones polymerize into unfavorable pigment color

286 such as brown, red, or black (Mason, 2009), resulting in darkening of fruits.

287

288 3.4 Total carotenoid content

289 The changes in total carotenoid content (ug/g) of cantaloupe powder during storage were

290 shown in Figure 1. The total carotenoid content of cantaloupe powder exhibited a

291 decreasing trend along with storage at both storage temperatures. The initial total

292 carotenoid content of cantaloupe powder was 8.11 ug/g and it reduced to 0.06 ug/g and

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293 294 0.03 ug/g, which were an almost complete loss of carotenoid (99%) under ambient and

294 295 accelerated conditions after 180 days. Similar results were revealed by Kulkarni and

295 296 Joshi (2014) and Ferreira and Rodriguez-Amaya (2008). Tang and Chen (2000) reported

296

297
297

298
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that all-trans-lutein, all-trans-α-carotene, and all trans-β-carotene in the freeze-dried

carotenoid powder were lost after 12 weeks of storage at 4, 25 and 45°C. There was also

298 299 an increased content of cis-lutein, cis-α-carotene and cis- β-carotene in the carotenoid

299 300 powder after 12 weeks of storage at various temperatures. This result showed that storage

300 301 temperature and period had a significant effect on the trans-cis isomerization and

301 302 degradation of carotenoid content. A similar result was reported by Lin and Chen (2005)

302 303 that all-trans plus cis forms of lutein, β-carotene, and lycopene were lost along the storage

303 304 period and cis-isomers of lycopene, lutein, or β-carotene were formed along with the

304 305 storage study.

305 306

306 307 3.5 Kinetic of total carotenoid content change in cantaloupe powder during

307 308 storage

308 309 In Figure 2, the data of the total carotenoid content in cantaloupe powder were adjusted to

309 310 a first-order kinetic reaction model as a function of storage time. The first-order kinetic

310 311 model was chosen over the zero-order and second-order kinetic model in this study as a

311 312 higher R2 value (0.94 for the ambient condition; 0.90 for accelerated condition) was

312 313 achieved for the first-order model compared to the rest, indicating that data fitted this

313 314 model best. The reaction rate constant (k), initial total carotenoid content (C 0), half-life

314 315 (t1/2), and coefficient of determination (R2) were determined and shown in Table 3. The

315 316 negative value of the reaction rate constant represented that the total carotenoid content

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317 was reducing along the storage period. The sample kept in accelerated condition showed a

318 greater carotenoid degradation (k = 0.0276) than the sample kept in ambient condition,

319 indicating a higher loss of carotenoid higher temperature. The half-lives of cantaloupe

320

321
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powder stored in ambient and accelerated conditions were 28.41 and 25.11 days,

respectively.

322

323 3.6 Correlation between colour difference and total carotenoid content

324 The decreasing trend of total carotenoid content in cantaloupe powder stored in both

325 conditions is correlated to the color difference of samples along with the storage study since

326 β-carotene is a red-orange pigment that responsible for the color of cantaloupe powder.

327 Compared to the sample stored in ambient, the degradation rate of total carotenoid content

328 was higher for the cantaloupe powder kept in accelerated condition, thus resulting in greater

329 loss of color and hence greater color difference at the end of the storage study. Table 8

330 showed the Pearson correlation between colour difference and total carotenoid content of

331 cantaloupe powder stored at room temperature was about 0.471, which showed that there

332 was a moderate negative correlation between the two variables. However, there was a

333 strong correlation (r = -0.71) between the colour difference to the total carotenoid content

334 in cantaloupe powder stored in accelerated condition. Various studies had confirmed the

335 different degradation pattern of β-carotene at different temperature (Demiray & Tulek,

336 2016; Thakur, 2018).

337

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338 3.7 Total phenolic content

339 The change in total phenolic content (TPC) was presented in Figure 3. A marginal decrease

340 in TPC was observed in cantaloupe powder stored in ambient for 180 days. The initial total

341 phenolic content of cantaloupe powder was 288.45 mg GAE/100g and it was reduced to

342

343
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279.45 mg GAE/100g (25 ± 2°C, 50-70% RH) at the end of storage. Similar results were

reported by Henríquez et al. (2013) in apple peel powder at 4, 10, and 25°C and Udomkun

344 et al. (2016) in papaya powder at 30°C. However, an increasing trend of total phenolic

345 content was observed in cantaloupe powder stored in accelerated condition (38 ± 2°C, 90 ±

346 2% RH) along the storage period. The initial total phenolic content of cantaloupe powder

347 was 288.45 mg GAE/100g and it increased to 419.45 mg GAE/100g after 180 days, which

348 was similar to Narsing Rao et al. (2011) who observed the increase of total polyphenol

349 content in tomato powder along the storage period. The reasoning behind the increase of

350 total phenolic compounds along with storage remained uncertain. Narsing Rao et al. (2011)

351 postulated that this phenomenon could be attributed to the formation of monomers through

352 the reaction of polymeric phenols with the water moiety. Besides, the increase of total

353 phenolic compounds could be possibly associated with the growth of microbes, or the

354 reactions between oxidized polyphenols and the formation of new antioxidants along with

355 the storage (Kallithraka, Salacha, & Tzourou, 2009;

356 Martínez-Flores, Garnica-Romo, Bermúdez-Aguirre, Pokhrel, & Barbosa-Cánovas, 2015).

357 Not to forget that the results given by Folin-Ciocalteau’s method are always fluctuating

358 over various publications (Moser et al., 2017), since Folin-Ciocalteau reagent is a

359 nonspecific reagent and it could be affected by the presence of other natural compounds

360 present in fruits and vegetables such as ascorbic acids, reducing sugars, and others (Castro-

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361 López et al., 2016). Therefore, the increase of total phenolic compounds in the cantaloupe

362 powder along storage under accelerated condition could be the result of the formation of

363 other compounds during storage.

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364

365 3.8 Total flavonoid content

366 The initial total flavonoid content (TFC) of cantaloupe powder was 156.34 mg/100g and it

367 reduced by about 0.36 times for sample stored in ambient, while the value increased by

368 1.55 times for sample stored in accelerated condition (Figure 4). The trends were similar to

369 the one depicted by total phenolic compounds because flavonoids are major phenolic

370 compounds too, they were hence correlated and exhibited the same changes along with the

371 storage study (Del-Toro-Sánchez et al., 2015). The majority of the publications showed

372 results that contrast to this study. For instance, Razmkhah et al. (2013) reported that the

373 microencapsulated kenaf seed oil stored at accelerated conditions gave a decreasing trend in

374 flavonoid content along the storage period. Mrmošanin et al. (2014) also reported the

375 flavonoid content in cocoa powder degraded rapidly under high temperatures. However, an

376 increasing trend was observed in a report shared by PérezGregorio, Regueiro, González-

377 Barreiro, Rial-Otero, and Simal-Gándara (2011), where the total flavonoids and phenolic

378 acid contents in almond increased steadily under storage up to 15 months at both 4 °C and

379 23 °C.

380

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59
 60

381 3.9 Total plate count

382 Spray-dried cantaloupe powder stored in ambient condition showed no significant change

383 in its total plate count from day 0 to 120 during storage. However, there was a significant

384 increase in total plate count on day 150 and 180. While in accelerated condition, the total

385 plate count number of cantaloupe powder showed a significant increase from 2.63 log

386 CFU/ml on day 0 to 3.38 log CFU/ml on day 180. However, the value of total plate count at

387

388
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the end of the storage study was still lower than 6 log CFU/ml, which is the maximum

value of food safety that was approved by the NSW Food Authority (2009).

389

390 3.10 Yeast and mold

391 As shown in Tables 4 and 5, yeast and mold count of spray-dried cantaloupe powder stored

392 in ambient and accelerated conditions showed an increasing trend along the storage period.

393 Cantaloupe powder stored in ambient showed a slower rate of increase of yeast and mold

394 count. For example, on day 120 of storage, the yeast and mold count for sample stored in

395 ambient and accelerated conditions were 2.93 log CFU/ml and 3.22 log CFU/ml,

396 respectively. According to the Health Protection Agency (2009), food samples containing

397 106 CFU/g and above of yeasts are considered unsatisfactory. Therefore, in this study, both

398 cantaloupe powders stored at both conditions contained yeast and mold counts that fall

399 within the satisfactory range.

400 3.11 Bacillus cereus

401 The occurrence of emetic and diarrheal type food poisoning is mostly induced by B. cereus

402 in various types of food (Gourama, 2020), because this microorganism is spore forming

61 23
 62

403 bacteria and able tosurvive under stress such as drying and heat treatment due to the strong

404 resistance of their endospores (Rosenquist et al., 2005). B. cereus was found to grow

405 preferentially in food that contains a high amount of carbohydrates and low moisture

406 content. Therefore, the enumeration of B. cereus was conducted on spray-dried cantaloupe

407 powder as it contained a high amount of carbohydrate and low in moisture content.

408 Journal Pre-proof

409 During the initial storage of cantaloupe powder in both ambient and accelerated conditions,

410 it was found that B. cereus was absent in the sample. However, the presence of B. cereus

411 was observed at the end of both storage conditions, recorded 2.95 logs CFU/ml, and 3.38

412 log CFU/ml, respectively, for sample stored in ambient and accelerated conditions (Table 4

413 and 5). As stated by the Health Protection Agency (2009), ready-toeat food contains 10 3

414 CFU/g and below of B. cereus count is classified as satisfactory, B. cereus count between

415 103 to 105 CFU/g is still considered in acceptable range, and B. cereus count that greater

416 than 105 CFU/g is considered as unacceptable. In this study, the cantaloupe powders stored

417 at both room temperature and accelerated conditions could be classified as satisfactory

418 since the obtained results were within the range as suggested above.

419

420 4. Conclusion

421 Spray-dried cantaloupe powder with gum arabic as carrier agent was stored in ambient (25

422 ± 2°C, 50-70% RH) and accelerated condition (38 ± 2°C, 90 ± 2% RH) for 180 days.

423 Cantaloupe powder stored in the accelerated condition showed a significant change in total

424 color, a significant increase in moisture content, hygroscopicity, and microbial load.

63 24
64
 65

425 Despite the significant increase, the microbial results were still satisfactory as the count of

426 total plate count, yeast, mold, and B. cereus were considered in an acceptable limit.

66 25
 67

427 429 Total phenolic contents and total flavonoids contents in cantaloupe powder stored in

428 430 accelerated conditions were generally increasing, while in ambient temperature both

429 431 contents seem stable along with the storage duration. The total carotenoid compounds in

430

431
432

433
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cantaloupe powder stored in both conditions were decreasing along with the storage

duration, by which the degradation of carotenoid content in spray-dried cantaloupe

432 434 powder followed the first-order reaction model and the degradation was higher at the

433 435 accelerated condition. There was a strong correlation between the colour difference to the

434 436 total carotenoid content in spray-dried cantaloupe powder stored in accelerated condition.

435 437

436 438 Conflict of interest

437 439 The authors have declared that there is no conflict of interest.

438 440

439 441 Acknowledgment

440 442 We wish to thank Universiti Putra Malaysia for supporting this research through the Putra

441 443 Grant - Putra Graduate Initiative (IPS) with the project code number GP-

442 444 IPS/2018/9620600.

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105
106

639 Table 1. Moisture content, water activity and hygroscopicity of spray dried cantaloupe powder stored in ambient and accelerated
640 conditions for 180 days.

641
642

643 Storage time Moisture Water activity Hygroscopicity

644 (day) 25°C 38°C 25°C 38°C 25°C 38°C
0 2.74 ± 0.16e1,a2 2.74 ± 0.16g1,a2 0.28 ± 0.00f1,a2 0.28 ± 0.00f1,a2 21.89 ± 2.07a1,a2 21.89 ± 2.07a1,a2
15 2.82 ± 0.19de1,b2 3.35 ± 0.20fg1,a2 0.29 ± 0.02ef1,a2 0.30 ± 0.00f1,a2 21.87 ± 0.49a1,a2 21.94 ± 0.19a1,a2
3.66 ± 0.12ef1,a2 0.30 ± 0.01def1,b2 0.32 ± 0.00ef1,a2
21.79 ± 1.07a1,a2 21.65 ± 0.36ab1,a2
2.93 ± 0.10 de1,b2 3.88 ± 0.18ef1,a2 0.34 ± 0.00cde1,a2 0.35 ± 0.01de1,a2
21.81 ± 0.37 a1,a2 21.18 ± 1.17abc1,a2
cde1,b2
3.21± 0.22 4.31 ± 0.19de1,a2 0.34 ± 0.01cde1,a2 0.36 ± 0.01d1,a2

of
30 21.74 ± 0.25 a1,a2 21.16 ± 0.23abc1,b2
cd1,b2
3.47 ± 0.05

ro
45 4.79 ± 0.29cd1,a2 0.35 ± 0.04bcd1,a2 0.38 ± 0.03d1,a2 21.85 ± 0.16 a1,a2 20.39 ± 0.47abc1,b2
c1,b2
3.68 ± 0.08

p
60 4.85 ± 0.11cd1,a2 0.35 ± 0.04bcd1,a2 0.38 ± 0.02d1,a2 21.87 ± 0.55 a1,a2 20.50 ± 1.32abc1,a2

e-
c1,b2
75 3.73 ± 0.06
5.20 ± 0.10bc1,a2 0.37 ± 0.02abc1,a2 0.39 ± 0.02cd1,a2 21.77 ± 0.17 a1,a2 19.93 ± 0.76abc1,b2

Pr
90 3.79 ± 0.12 bc1,b2

5.50 ± 0.26abc1,a2 0.36 ± 0.01bc1,b2 0.42 ± 0.01bc1,a2 21.78 ± 0.32 a1,a2 19.00 ± 0.36bc1,b2
105 4.47 ± 0.43 ab1,b2

l
21.65 ± 0.17 a1,a2 19.29 ± 1.02abc1,b2

na
120 a1,b2 5.69 ± 0.35ab1,a2 0.40 ± 0.00ab1,b2 0.43 ± 0.01ab1,a2
4.66 ± 0.18
135 21.53 ± 0.05 a1,a2 19.23 ± 0.10abc1,b2
5.90 ± 0.39ab1,a2 0.39 ± 0.01abc1,b2 0.44 ± 0.01ab1,a2
ur
a1,b2
5.00 ± 0.39
150 21.47 ± 0.19 a1,a2 18.71 ± 1.24c1,b2
Jo
a1,a2 a1,b2 ab1,a2
4.96 ± 0.30 a1,b2 6.09 ± 0.38 0.41 ± 0.01 0.45 ± 0.01
165 21.42 ± 0.38 a1,a2 18.86 ± 0.45c1,b2
a1,b2 a1,a2 a1,b2 a1,a2
180 5.02 ± 0.34 6.19 ± 0.46 0.41 ± 0.01 0.47 ± 0.00
645

646 Superscript number after the superscript letter represents the factor studied, 1- storage period (within a column); 2-temperature (between 25 and 38°C)(within a row) Different
647 superscript letters indicate significant difference (p < 0.05).

648

107
108

649

650
651 Table 2. Color of spray dried cantaloupe powder stored in ambient and accelerated conditions for 180 days.
652
Storage Colour L* 38°C Colour Colour b* Colour
time a* difference
25°C
(day)
25°C 25°C 38°C 38°C 25°C 38°C
a1,a2
0 86.51 ± 86.51 ± 0.35 2.97 ± 0.14a1,a2 2.97 ± 0.14cd1,a2 20.74 ± 0.11 c1,a2
20.74 ± - -
0.35a1,a2 0.11e1,a2
15 86.61 ± 85.89 ± 0.23a1,b2 3.04 ± 0.08a1,a2 2.84 ± 0.09d1,b2 20.86 ± 0.30c1,a2 20.47 ± 0.33 ± 0.19c1,a2 0.75 ±
0.27a1,a2 0.42e1,a2 0.54f1,a2
86.67 ± 21.91 ± 1.48 ±
30 0.14a1,a2 85.69 ± 0.13ab1,b2 2.88 ± 0.05ab1,a2 3.00 ± 0.14cd,a2 20.78 ± 0.45c1,b2 0.42de1,a2 0.55 ± 0.28c1,b2 0.39ef1,a2
45 86.74 ± 84.75 ± 0.57abc1,b2 2.57 ± 0.06bc1,b2 20.75 ± 0.32c1,b2 21.35 ± 0.64 ± 0.28c1,a2 1.87 ±
60 0.17a1,a2 0.19de1,a2 0.72ef1,a2
84.80 ± 0.29abc1,b2 2.73 ± 0.13abc1,b2 20.79 ± 0.74c1,a2 0.74 ± 0.29c1,b2
75 86.72 ± 21.66 ± 1.98 ±
0.10a1,a2 83.77 ± 0.34bcd1,b2 2.53 ± 0.16bc1,b2 21.00 ± 0.25c1,b2 0.66 ± 0.15c1,b2
0.37de1,a2 0.05ef1,a2
90
86.71 ± 83.42 ± 0.51cd1,b2 2.52 ± 0.16c1,b2 21.03 ± 0.19c1,a2 0.76 ± 0.32c1,b2
105 cd1,a2
22.01 ± 3.03 ±
0.08a1,a2 2.97 ± 0.05 0.18de1,a2 0.64ef1,a2
81.71 ± 0.64 de1,b2
2.77 ± 0.21 abc1,b2
21.19 ± 0.18c1,b2 0.75 ± 0.13 c1,b2

of
120 cd1,a2
3.22 ± 0.11
86.78 ± 80.45 ± 0.38ef1,b2 2.72 ± 0.22abc1,b2 21.21 ± 0.44 bc1,b2 22.29 ± 0.83 ± 0.45c1,b2 3.59 ±

ro
135 d1,a2
0.43a1,a2 2.89± 0.15 1.17cde1,a2 0.58de1,a2
150 79.74 ± 0.25ef1,b2 2.43 ± 0.08c1,b2 21.34 ± 0.05bc1,b2 0.87 ± 0.17bc1,b2

p
d1,a2
86.80 ± 2.91 ± 0.06 23.68 ± 5.65 ±
165

e-
180 0.17a1,a2 80.13 ± 0.96ef1,b2 2.48 ± 0.02c1,b2 3.40 ± 0.26
Pr bc1,a2 21.66 ±0.87bc1,b2 0.50cd1,a2 1.16 ± 0.84bc1,b2 1.03cd1,a2
a1,a2
86.77 ± 79.68 ± 1.91ef1,b2 2.55 ± 0.07bc1,b2 3.93 ± 0.11 22.56 ± 0.79b1,b2 24.50 ± 2.01 ± 0.60b1,b2 7.35 ±
0.41a1,a2 3.84 ± 0.26
ab1,a2 1.98bc1,a2 1.01bc1,a2
79.57 ± 0.48f1,b2 2.55 ± 0.10bc1,b2 24.20 ± 0.35a1,b2 3.52 ± 0.27a1,b2
l
na

ab1,a2
86.79 ± 3.84 ± 0.14 26.28 ± 8.87 ±
0.36a1,a2 a1,a2 1.46b1,a2 0.58b1,a2
3.92 ± 0.15
ur

86.82 ± a1,a2
4.05 ± 0.21 26.83 ± 8.90 ±
Jo

0.23a1,a2 0.32b1,a2 0.68b1,a2

109
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86.94 ± 26.46 ± 9.00 ±

0.52a1,a2 0.47b1,a2 1.63b1,a2

86.87 ± 30.48 ± 12.00 ±

0.08a1,a2 0.63a1,a2 0.81a1,a2
653

654 Superscript number after the superscript letter represents the factor studied, 1- storage period (within a column); 2-temperature (between 25 and 38°C)(within a row) Different
655 superscript letters indicate significant difference (p < 0.05).
656

657

658

659
660

661 Table 3. Degradation kinetic parameters of spray dried cantaloupe powder stored in ambient and accelerated conditions for 180 days.
Storage k(days-1) C0 t1/2 (days) R2
temperature (°C)
662 25 -0.0244 10.009 28.4077 0.9416
663 38 -0.0276 9.8838 25.1140 0.9011
664 kn – Reaction rate constant, n – reaction order’; C0 – initial total carotenoid content; t1/2 – half-lives; R2– coefficient of determination

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665
666

667

668

669

670

671
672

673 Table 4. Total plate count, yeast and mold and Bacillus cereus of spray dried cantaloupe powder stored in ambient over 180 days.
674

113
 Storage time Total plate count Yeast and mould Bacillus cereus
(day) (log CFU/ml) (log CFU/ml) (log CFU/ml)
114
0 2.63 ± 0.13b 2.46 ± 0.15c 0.00 ± 0.00c
30 2.62 ± 0.15b 2.65 ± 0.16bc 0.00 ± 0.00c
675
676 2.66 ± 0.10b 2.92 ± 0.06ab 0.00 ± 0.00c
60
677 2.80 ± 0.09b 2.88 ± 0.24ab 2.30 ± 0.30b Different superscript letter a-e indicates significant difference
90
678 (p < 0.05).
679 120 2.88 ± 0.09b 2.93 ± 0.08ab 2.72 ± 0.13a
150 3.20 ± 0.03a 3.00 ± 0.11ab 2.90 ± 0.05a
680
180
3.22 ± 0.06a 3.11 ± 0.07a 2.95 ± 0.05a

681

682

683

684

685

686
687

688 Table 5. Total plate count, yeast and mold and Bacillus cereus of spray dried cantaloupe powder stored in accelerated condition for
689 180 days.

690
691

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Storage time Total plate count Yeast and mould Bacillus cereus
(day) (log CFU/ml) (log CFU/ml) (log CFU/ml)
g d d
0 2.63 ± 0.13 2.46 ± 0.15 0.00 ± 0.00
fg cd d
15 2.82 ± 0.70 2.83 ± 0.21 0.00 ± 0.00
efg abc c
30 2.91 ± 0.11 3.04 ± 0.13 2.65 ± 0.16
abcde abc b
45 3.22 ± 0.09 3.12 ± 0.10 2.96 ± 0.07
abcdef bc b
60 3.07 ± 0.11 3.00 ± 0.28 3.05 ± 0.09
def abc b
75 3.00 ± 0.06 3.20 ± 0.07 3.08 ± 0.04
cdef ab b
90 3.00 ± 0.13 3.25 ± 0.06 2.98 ± 0.07
bcdef abc b
105 3.01 ± 0.21 3.11 ± 0.13 2.94 ± 0.12
abcde abc b
120 3.18 ± 0.12 3.22 ± 0.09 3.07 ± 0.12
abc ab a
135 3.30 ± 0.40 3.27 ± 0.09 3.33 ± 0.01
abcd ab a
692 150 3.25 ± 0.06 3.32 ± 0.20 3.35 ± 0.03

693 ab ab a

694 165 3.34 ± 0.04 3.37 ± 0.06 3.38 ± 0.04

695
696 180 3.38 ± 0.08a 3.41 ± 0.05a 3.38 ± 0.03a
697

698 Different superscript letter a-h indicates significant difference (p < 0.05).

699
700

701 Table 6. Degradation kinetic parameters (Zero, First and Second order) of total carotenoid content of spray dried cantaloupe powder
702 stored in ambient and accelerated conditions for 180 days.

117
 Zero k First Second k
118
Sample

28
(days)
-0.0432
r
0.7818
2
k (days)
-0.0244
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r
0.9416
2
(days)
0.0355
r2
0.3762
38 -0.0399 0.7434 -0.0276 0.9011 0.0687 0.3608
703
704

705 Table 7. Degradation kinetic parameters (Zero, First and Second order) of total colour
706 difference of spray dried cantaloupe powder
707 Zero First Second k stored in ambient and accelerated conditions
Sample
708 k (days) r2 k (days) r2 (days) r2 for 180 days.
28 0.012 0.580 0.010 0.795 -0.011 0.796
38 0.068 0.951 0.016 0.950 -0.006 0.718

709

710

711 Table 8: Correlation between total colour difference and total carotenoid content
Storage Pearson correlation, r P-value
temperature (°C)
25 -0.471 0.004
38 -0.710 0.000
712
713

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Figure 1. Total carotenoid content of spray dried cantaloupe powder stored in

for 180 days.

714 RT (room temperature),

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Figure 2. Carotenoid degradation kinetic of spray dried cantaloupe powders stored in

condition) for 180 days.

715 AC (accelerated condition) RT

716 (room temperature), AC (accelerated

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Figure 3. Total phenolic content of spray dried cantaloupe powder stored in

180 days.

717 RT (room temperature), AC

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Figure 4. Total flavonoid content of spray dried cantaloupe powder stored in

for 180 days.

718 (accelerated condition) for RT

719 (room temperature), AC (accelerated condition)
720
721
722
723
724
725
726

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727 1 • Spray-dried cantaloupe powder was produced using gum arabic as carrier agent.
728 2
729 3 • Degradation kinetics of total carotenoids fits first-order kinetic reaction.

730 4 • Degradation kinetics of total colour difference fits first-order kinetic reaction.

731 5 • Storage conditions affected the physiochemical and microbiological properties.

732 6
733 7 • High correlation between colour and total carotenoid in high temperature.

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734

129
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735 1
736
737 Conflict of Interest
738 There is no conflict of interest.
739

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740

131