Retention of bioactive compounds in fresh fenugreek leaves during storage under modified atmosphere packaging

Abstract

Purpose

Fenugreek (Trigonella foenum-graecum) leaves have received an enormous demand due to their uses in traditional Indian preparations. It is a green leafy vegetable that is highly perishable in nature, due to high respiration rate; consequently, sensory as well as nutrient loss occurs at a very high rate. The aim of this research was to enhance the shelf life of fresh fenugreek leaves under modified atmosphere and determine the effect of different physiochemical parameters on storability of fenugreek leaves.

Design/methodology/approach

Fresh fenugreek leaves were stored in polypropylene (PP) film package under four different treatments, viz., T1: perforated (one perforation), T2: perforated (two perforation, 0.3 mm each), T3: non-perforated and T4: control sample. The control samples were kept in packages under ambient conditions. All packed samples were stored at 15°C temperature and 75 per cent relative humidity (RH). The quality was determined on the basis of retention of pigments, flavonoids, antioxidants, ascorbic acid and total phenols. The sensory evaluation of the stored samples was also carried out at regular intervals.

Findings

The results of this study indicated that the quality of fresh fenugreek leaves in PP (34 μm) non-perforated package (T3) stored at 15°C and 75 per cent RH was superior to those packed under other treatments on the basis of color retention, β-carotene, ascorbic acid, 2,2-diphenyl-1-picrylhydrazyl, total phenols and overall acceptability. The produce could be safely stored for 9 days without any adverse effect on bioactive compounds.

Originality/value

Factors leading to deterioration of quality of fresh fenugreek leaves like pigments and phenolic content were largely influenced by in-pack gaseous atmosphere inside the polymeric film packages. Modified atmosphere packaging with different treatments for enhancing shelf life and retention of bioactive compound of fenugreek was carried out in the work.

Citation

Sidhu, G.K., Kaur, P. and Singh, M. (2016), "Retention of bioactive compounds in fresh fenugreek leaves during storage under modified atmosphere packaging", Nutrition & Food Science, Vol. 46 No. 4, pp. 529-541. https://doi.org/10.1108/NFS-09-2015-0110