Optimization of melon preservation technology using texture stabilizers and antioxidants

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.323610

Keywords:

sterilization parameters, sensory quality, influence of pectin and calcium chloride, optimization of heat treatment, organoleptic properties, antioxidants, pectin, packaging

Abstract

The object of this study is the technology of canning melon using texture stabilizers and antioxidants. The task is to preserve the organoleptic and physicochemical characteristics of the melon during canning and storage. Conventional processing methods lead to the loss of texture, aroma, and color, which reduces the consumer properties of the product.

The subject of the study is the effect of the concentration of calcium chloride, pectin, and blackcurrant extract on the textural, taste, and physicochemical properties of canned melon under various heat treatment modes and storage conditions. This paper discusses the optimization of melon canning technology aimed at improving its organoleptic and physicochemical properties. The effect of the concentration of calcium chloride, pectin, and blackcurrant extract on the texture, taste, and stability of the product during storage has been investigated.

Optimal parameters for canning melon, including stabilizer concentrations (1.25 % CaCl2, 1.0 % pectin) and heat treatment mode (70 °C, 20 minutes) have been defined.

It has been established that the combination of calcium chloride and pectin helps preserve the texture and improve the consistency of melon during long-term storage.

It has been revealed that the antioxidant properties of blackcurrant extract help preserve the color and taste of the canned product.

It has been determined that the optimal storage temperature is 4 °C, at which the product retains its characteristics for a year, while at room temperature the shelf life is reduced to 9 months.

The results could be used in the food industry for the production of canned melon with improved characteristics. Optimal parameters are especially relevant for storage in high temperatures in the south of Kazakhstan

Author Biographies

Dinara Tlevlessova, Almaty Technological University

PhD, Associate Professor

Department of Food Technology

Laila Syzdykova, Almaty Technological University

PhD, Associate Professor

Department of Food Technology

Karlygash Abdiyeva, Almaty Technological University

PhD, Associate Professor

Department of Food Technology

Madina Kozhakhiyeva, Almaty Technological University

PhD, Acting Associate Professor

Department of Food Technology

Aliya Yessengaziyeva, Almaty Technological University

PhD, Assistant Professor

Department of Food Technology

Rauza Sabit, Almaty Technological University

Master’s Student

Department of Food Technology

Aigerim Bisengalieva, Almaty Technological University

Student

Department of Food Technology

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Optimization of melon preservation technology using texture stabilizers and antioxidants

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Published

2025-02-28

How to Cite

Tlevlessova, D., Syzdykova, L., Abdiyeva, K., Kozhakhiyeva, M., Yessengaziyeva, A., Sabit, R., & Bisengalieva, A. (2025). Optimization of melon preservation technology using texture stabilizers and antioxidants. Eastern-European Journal of Enterprise Technologies, 1(11 (133), 51–62. https://doi.org/10.15587/1729-4061.2025.323610

Issue

Vol. 1 No. 11 (133) (2025): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2025 Dinara Tlevlessova, Laila Syzdykova, Karlygash Abdiyeva, Madina Kozhakhiyeva, Aliya Yessengaziyeva, Rauza Sabit, Aigerim Bisengalieva

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