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Effects of blanching and pickling process on the alcohol acyltransferase (AAT) activity, myristicin content and quality parameters of pickled nutmeg (Myristica fragrans)

Rahman N 1 , Mahmood K 1 , Kamilah H 2 , Sulaiman S 1 , Ibrahim M 3 , Ariffin F 1

Affiliations 

  • 1 Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Gelugor, Penang Malaysia
  • 2 Department of Crop Sciences, Faculty of Agriculture and Forestry, Universiti Putra Malaysia, Bintulu Sarawak Campus, Nyabau Road, P.O Box 396, 97008 Bintulu, Sarawak Malaysia
  • 3 Department of Nutrition Sciences, Kulliyah of Allied Health Sciences, International Islamic University Malaysia, 25200 Kuantan, Pahang Malaysia
J Food Sci Technol, 2022 Feb;59(2):542-551.
PMID: 35153307 DOI: 10.1007/s13197-021-05038-z

Abstract

Myristicin, a potential toxicant, is a major ester present in the pericarp of nutmeg (Myristica fragrans) and alcohol acyltransferase (AAT) is responsible for its generation. The objective of the study was firstly to estimate the effect of blanching and pickling process on the inactivation of AAT and production of myristicin in nutmeg pericarp. Secondly, the effect of pickling process on the physical, microbial, antioxidant and sensory properties of nutmeg was evaluated. The nutmeg fruit pericarp was water-blanched for 0, 3, 5, 7 and 9 min. The increased blanching time significantly (p 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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