Bioactive Compounds and Nutrition of Thai Sauces in Retort Pouch and Physicochemical Properties Kinetics During Storage

Kanokkan  Weeragul; Naruemon Nantaragsa; Chanchana Siripanwattana; Thitima Gaowmanee; Naratip Poonnakasem

doi:10.59796/jcst.V14N2.2024.28

Authors

Kanokkan Weeragul School of Culinary Arts, Suan Dusit University, Bangkok 10300, Thailand
Naruemon Nantaragsa School of Culinary Arts, Suan Dusit University, Bangkok 10300, Thailand
Chanchana Siripanwattana School of Culinary Arts, Suan Dusit University, Bangkok 10300, Thailand
Thitima Gaowmanee School of Culinary Arts, Suan Dusit University, Bangkok 10300, Thailand
Naratip Poonnakasem School of Culinary Arts, Suan Dusit University, Bangkok 10300, Thailand

DOI:

https://doi.org/10.59796/jcst.V14N2.2024.28

Keywords:

bioactive compound, nutrition, kinetics, ready-to-cook, retort pouch, Thai sauce

Abstract

The objectives of this study were to investigate the bioactive compounds, including carotenoids, flavonoids, total phenolics, antioxidant activity, and nutritional values of two ready-to-cook Thai sauces of stir-fry curry sauce (SCS) and spicy-sour sauce (SSS) in retort pouch and to investigate the kinetics of physicochemical properties, including lightness (L*), water activity, pH and total soluble solids, of the products during storage at 30°C and 55°C. The results showed that the temperature and time for sterilization of SCS (low acid foods) was 121°C for 43 minutes and SSS (acid foods) was 102°C for 31 minutes. The moisture content was between 57.9 and 63.2%. SCS had higher total fat, saturated fat, and calories because it contained soybean oil and chili paste, but SSS had higher sugar and sodium content than SCS. Trans fats and vitamin C were not detected in either product. SSS had a higher content of total phenols, carotenoids (especially capsanthin, zeaxanthin, and β-carotene) and antioxidants than SCS. The representation of the physicochemical properties of the products as a function of temperature and time resulted in a linear model (R² = 0.7222 – 0.9772). L*, water activity, pH decreased, and TSS increased during the 90-day storage at both 30°C and 55°C. The change was more remarkable when stored at 55°C than 30°C.

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