Effects of vacuum frying on carotenoid content and profile in fresh jackfruit pulp and jackfruit chips

Jackfruits, especially the ripe ones, are a local functional food in many developing countries as they have vital nutrients, including beta carotene that can serve as pro-vitamin A. In many Asian countries, jackfruit chips are a popular delicacy. The process of turning jackfruit into chips is usually done by vacuum frying. Food processing may affect the biological activity of many bioactive compounds, though not all processing results in loss of quality and health properties. Therefore, it is crucial to evaluate and quantify the carotenoid content and composition during vacuum frying to understand how food processing affects the carotenoid properties. Carotenoid content and composition were measured by UV-visible spectrophotometer and HPLC PDA. The study showed that the carotenoid content of jackfruit chips decreased due to processing, from 31.97±1.31.6 µg/g (dry basis (db)) in fresh fruit to 3.73±0.20 µg/g (db) in chip products. An increase in the carotenoid composition was marked by an increase in the number of isomers in the cis form. Those changes were also confirmed by the spectral pattern of carotenoid pigments analyzed using a UV-visible spectrophotometer, which shows an increase in absorption below a wavelength of 350 nm. In conclusion, vacuum frying affects commercially available jackfruit chips' pigment content and composition.