 *Corresponding author.

Email: htnha@agu.edu.vn

eISSN: 2550-2166 / © 2020 The Authors. Published by Rynnye Lyan Resources

  Food Research 4 (4) : 1317 - 1325 (August 2020)
  Journal homepage: http://www.myfoodresearch.com

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Optimization of vacuum infiltration before blanching of black cherry tomatoes

(Solanum lycopersicum cv. OG) using response surface methodology

1,2,3*Ha, H.T.N. and 3Thuy, N.M.

1Department of Food Technology, Faculty of Agriculture and Natural Resources, An Giang University, An

Giang, Vietnam,
2Vietnam National University Ho Chi Minh City, Vietnam

3College of Agriculture, Can Tho University, Vietnam

Article history:

Received: 9 March 2020

Received in revised form: 30

March 2020

Accepted: 1 April 2020

Available Online: 24  April

2020

Keywords:

Optimization,

Vacuum infiltration,

Blanching,

Black cherry tomatoes,

Peroxidase,

Bioactive compounds

DOI:
https://doi.org/10.26656/fr.2017.4(4).100

Abstract

Blanching is a necessary stage in fruits and vegetable processing to inactivate enzymes

and destroy microorganisms but, can degrade heat-sensitive nutrients. Therefore, in this

study, the vacuum infusion of black cherry tomatoes (Solanum lycopersicum cv. OG) was

optimized to obtain the highest blanching efficiency while maintaining maximum levels of

bioactive compounds. The experiment was designed using the Response Surface

Methodology (RSM) with two factors of vacuum level (529-671 mmHg) and treatment

time (16-24 mins). The research found that the optimum vacuum level and processing

time, 620.70 mmHg and 22.27 mins, respectively, gave the best results with the weight

gain 2.33% after vacuum infiltration, the remaining peroxidase activity 12.24% db and the

pectin content 36.55% db after blanching at 90oC for 60 s. Meanwhile, the remaining

peroxidase activity and pectin content were 30.98% db and 16.86% db, respectively for

the 1st-control sample (not vacuum treated and blanched at 90oC for 60 s). The content of

lycopene, vitamin C and total phenolic in vacuum infiltrated sample (66.32 mg/100 g db,

0.762% db, 6.42 mg GAE/g db, respectively) was lower than the 1st-control (73.82

mg/100 g db, 1.01% db, 6.55 mg GAE/g db, respectively) but higher than the 2nd-control

(not vacuum treated and blanched at 90oC for 80 s attaining equivalent remaining

peroxidase activity of 12.51%) (62.26 mg/100 g db, 0.710% db, 5.70 mg GAE/g db,

respectively) due to heat transfer efficiency. However, there was no difference between

the samples with and without vacuum treatment at the same blanching conditions for

anthocyanin content because this compound was found predominantly in outer cell layers.

This suggested that the vacuum infiltration helped to inactivate the peroxidase as well as

create soluble pectin more but maintain the content of bioactive compounds, especially

anthocyanin.

1. Introduction

‘Black’ or ‘purple’ cherry tomatoes are subspecies of

Solanum lycopersicum (Zhang et al., 2018) and exhibit a

dirty purplish-brown colour on their skin (Mes et al.,

2008). They are rich in bioactive compounds (lycopene

54.20±0.94 mg/100 g dried-weight, β-carotene 3.75±0.07

mg/100 g dried-weight) (Choi et al., 2014). Lycopene is

the most abundant (about 80-90%) and the highest

antioxidant natural carotenoid found in tomatoes (Alda et

al., 2009). Epidemiological studies have shown that this

red pigment has the potential to reduce the risk of

chronic diseases, most notably prostate cancer (Ford and

Erdman, 2012). Lycopene also plays an important role in

the prevention of cardiovascular disease (Mordente et

al., 2011). Min and Min (2014) found that consuming a

large quantity of lycopene-abundant foods led to a lower

risk of mortality from Alzheimer's disease in adults.

Kaur et al. (2011) also indicated that lycopene had a

protective ability against oxidative stress, which is

beneficial in treating Parkinson's disease and other

neurological abnormalities. In addition to carotenoids,

tomatoes are good for other antioxidant compounds such

as vitamin C and phenolics which also inhibit reactive

oxygen species causing many dangerous diseases (Ilahy

et al., 2009). It has been noticed that the content of

phenolic compounds and carotenoid pigments,

particularly lycopene in black cherry tomatoes are higher

than some red tomato varieties (Zhang et al., 2018).

Especially, black cherry tomatoes also can produce a

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phytochemical of anthocyanin predominantly in the skin

(Li et al., 2011). Anthocyanin has been proven to be

associated with many health benefits, reduces cancer cell

proliferation, protects against cardiovascular disease,

prevents obesity and diabetes (Lila, 2004).

Because of their health benefits, black cherry

tomatoes can be used as fresh vegetables or processed

into popular liquid products such as puree, ketchup and

sauce (Zhang et al., 2018). Blanching of raw material is

a necessary stage in the processing of these products to

inactivate enzymes and destroy microorganisms that

cause undesirable organoleptic and nutritional changes

thereafter (Xiao et al., 2014). The conversion from

protopectin into soluble pectin also took place under the

effect of high temperature during blanching (Ramos-

Aguilar et al., 2015). This pectin ingredient presenting in

tomato sauces and similar products helps to create a

characteristic viscous texture (Mesbahi et al., 2005).

However, like other thermal treatment processes,

blanching can lead to a significant loss of heat-sensitive

nutritional components.

On the other hand, vacuum infiltration technology

was found to increase the thermal conductivity (up to

24%) (Martı́nez-Monzó et al., 2000), so that it has

occasionally been applied to some foods before thermal

processing such as blanching or pasteurizing to improve

heat transfer capacity and limit thermal damages in the

product (Saurel, 2000). This result was mainly explained

by the replacement of gases inside the fruit spores by the

liquid, which reduced the thermal resistance associated

with the void fraction (Saurel, 2000).

Therefore, this study carried out the optimization of

the vacuum infiltration of black cherry tomatoes to find

the optimal parameters which improved the efficiency of

the subsequent blanching process, that means, to

inactivate the peroxidase and convert protopectin to

soluble pectin as much as possible but prevent the

destruction of bioactive compounds due to heat,

especially anthocyanin in the outer skin of fruits.

2. Materials and methods

2.1 Tomato fruits

Black cherry tomato (cv. OG) seeds were provided

by the F1508 seed store (Ho Chi Minh City, Vietnam)

and grown in a garden house at Nam Long farm, Vinh

Long province, Vietnam. Tomatoes were harvested at

full ripeness (32 days after fruit formation). All fruits

with diseases and defects were removed. Fruits were

packed into perforated PVC and then cardboard boxes.

They were transported to the Food Technology

Laboratory of Can Tho University, Vietnam within one

hour. Tomatoes were washed and then dipped into the

water which was aerated with ozone for 15 mins by a 2-

nozzle ozone generator (Z755, Vietnam, ozone-

generating of 80.4 mg/h, the sample weight of 1500 g,

the ratio of fruits and water was 1: 2). Then, fruits were

drained and used for the experiment.

2.2 Experimental design

The experiment was designed by the Portable

Statgraphics Centurion software (version 15.2.11.0,

U.S.A) with two factors of vacuum level (X1) and

treatment time (X2). The Response Surface Methodology

(RSM) with a model of Central Composite Design

(CCD) was applied. A preliminary study was carried out

for determining a narrower range of two factors before

designing the optimization experiment.  Accordingly, a

wide range of vacuum level (300-700 mmHg) and

treatment time (5-25 mins) was examined and as a result,

the study ranges were chosen as 550-650 mmHg and 17-

23 min. The actual and coded values of each parameter

were presented in Table 1. Each factor was encoded with

five levels: -1.414, -1 (low), 0 (central), +1 (high) and

+1,414. Total samples were 14, including six replications

of the central point to obtain a good estimation of errors.

Each sample was 500 g tomatoes and a ratio of material

and distilled water was 1:1. The infiltration process was

carried out in vacuum equipment (Rocker 400, Laftech,

Australia). The mixture after vacuum treatment was

brought to the atmospheric condition and kept for

another 15 min. After that, fruits were blanched in hot

water at 90oC for 1 min and cooled quickly by tap water.

A control sample was conducted with no vacuum

treatment and blanching at 90oC for 60 s while another

control was also not vacuum infiltrated but blanched at

90oC until the peroxidase activity is equivalent to the

value of the optimal vacuum treatment sample.

The weight gain of samples after vacuum infiltration

was determined. Then the remaining peroxidase activity,

content of pectin and bioactive compounds of samples

after blanching were also evaluated.

2.3 Analytical methods

2.3.1 Weight gain

Weight gain of fruits was calculated according to

equation 1. Where Wo is the weight of tomatoes at the

beginning (g); Wi is the weight of tomatoes after vacuum

infiltration (g).

2.3.2 Peroxidase (POD) activity

The peroxidase activity was determined by the

colourimetric method based on reaction with guaiacol

(Morales-Blancas et al., 2002; Goncalves et al., 2007)

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with some modifications. Tomato puree (20 g) was

extracted with 100 mL of 1 M NaCl solution for 10 mins

on a shaker (SK600, Lab Companion, Korea) at a speed

of 180 rpm. The mixture was then separated by a

centrifuge (Z323K, Hermle Labortechnik GmbH,

Germany) at 7000 x g for 10 mins. The substrate solution

was prepared daily by mixing 0.1 mL guaiacol (99.5%),

0.1 mL H2O2 (30%) and 99.8 mL potassium phosphate

buffer (0.1 M). The supernatant (0.12 mL) was mixed

with 3.48 mL of substrate solution and the absorbance

increase was recorded after 20 mins at 470 nm by a

Spectrophotometer UV-VIS (722N, Inesa, China) using a

blank prepared with 0.12 mL distilled water and 3.48 mL

POD substrate solution. The remaining enzyme activity

(Ut) was expressed as a percentage of the total initial

activity (Uo) and calculated by equation 2.

2.3.3 Pectin content

The pectin content was determined by the pectate

calcium method (Mai, 2005). Tomato puree (50 g) was

filled to a volume of 100 mL with distilled water and

filtered through a filter paper. The filtrate (20 mL) was

mixed with 100 mL of 0.1 N NaOH solution. The

saponification of pectin was carried out for 7 hrs. The

mixture was added 50 mL of 0.1 N CH3COOH solution,

left for 5 mins and then added 50 mL of 1 N CaCl2

solution. After 1 hr, the sample was boiled for 5 mins

and then filtered through a filter paper. The filter paper

containing the precipitate was dried at 105oC to a

constant weight. The pectin content was calculated using

equation 3. Where P is the weight of precipitate (g), 0.92

is the conversion coefficient from calcium pectate to

pectin, m is the weight of the sample (g).

2.3.4. Anthocyanin content

The anthocyanin content was determined by the pH

differential method (Lee et al., 2005) with some

modifications. Tomato puree (5 g) was filled to a volume

of 50 mL with ethanol/water (1/1) solvent containing 1%

HCl and extracted for 60 mins. The mixture was then

separated by a centrifuge at 7000 x g for 10 mins. The

supernatant was diluted with two buffers of pH 1.0 and

4.5 and read the absorbance at both 520 and 700 nm

versus a blank of distilled water. The anthocyanin

content was calculated as cyanidin-3-glucoside

equivalent (equation 4). Where A is (A520nm-A700nm) pH

1.0 - (A520nm-A700nm) pH 4.5, M is 449.2 g/mol for

cyanidin-3-glucoside, k is the dilution factor, l is the

pathlength (cm),  ε is 26900 - molar extinction

coefficient for cyanidin-3-glucoside (L·mol–1·cm–1), V  is

the volume of extract (mL), m is the weight of the

sample (g).

2.3.5. Lycopene content

The lycopene content was determined by the low

volume hexane extraction method (Fish et al., 2002;

Davis et al., 2003). Tomato puree (0.6 g) was mixed with

5 mL of acetone containing 0.05% butylated

hydroxytoluene, 5 mL of 95% ethanol, 10 mL of hexane

and extracted for 15 min on a shaker at a speed of 180

rpm. The mixture was then added 3 mL of deionized

water and shook for another 5 min. The vial was left for

5 min. The absorbance of the supernatant layer was read

at 503 nm against a blank of hexane. The lycopene

content was determined using equation 5. Where A503 is

the absorbance of the extract at 503 nm, m is the weight

of the sample (g).

2.3.6 Vitamin C content

The vitamin C content was determined by the

titration method (Lam et al., 2004). Tomato puree (10 g)

was filled to a volume of 100 mL with 5% HCl solution

and filtered through a filter paper. The filtrate (10 mL)

was added 5 drops of the 1% starch solution and titrated

with the 0.001 N KIO3/KI solution until the blue-black

colour appears. For the control, the sample extract was

replaced by the 1% HCl solution. The vitamin C content

was calculated using equation 6. Where a and b is the

volume of 0.001 N KIO3/KI solution used for titration

the extract and the control, respectively (mL), 100 is the

volume of extract (mL), 0.088 is the weight of ascorbic

acid corresponds to 1 mL of 0.001 N KIO3/KI solution

(mg), m is the weight of the sample (g).

2.3.7 Total phenolic content

The total phenolic content was determined using

Folin-Ciocalteu reagent (Teixeira et al., 2013) with some

modifications. Tomato puree (5 g) was filled to a volume

of 50 mL with 95% ethanol and extracted for 60 mins.

The mixture was then separated by a centrifuge at 7000 x

g for 10 mins. The supernatant (0.2 mL) was added 1.0

mL of 10% Folin-Ciocalteu reagent, left for 5 mins and

then added 1.2 mL of 5% Na2CO3 solution. After 2 hrs,

the absorbance was recorded at 750 nm. The total

phenolic content was calculated as gallic acid equivalent

(equation 7). Where C is the content of gallic acid

derived from the standard curve (mg/mL), V is the

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volume of extract (mL), m is the weight of the sample

(g), k is the dilution factor.

2.4 Data analysis

Experimental data were analyzed for Analysis of

variance (ANOVA) to obtain the interaction between

variables and responses and the statistical significance

was evaluated by the p-value (probability) with a 95%

confidence level. The quadratic equation for predicting

the optimal conditions could be expressed according to

equation 8. Where Y was the predicted response, βo was

the constant, βi was the linear coefficient, βii was the

squared coefficient and βij was the interaction

coefficient, k is the number of factors optimized. The

quality of the fit polynomial model was expressed by the

coefficient of determination R2. Three-dimensional plots

and their respective contour plots were obtained for all

responses based on the effects of two variables.

Furthermore, the optimum region was identified based

on the main parameters in the overlay plot.

3. Results and discussion

The experimental response values were represented

in Table 1. The ANOVA statistical results from Table 2

showed the effects of individual terms and their

interaction on the chosen response. It could be seen that

both variables (vacuum level and treatment time) were

significant for all responses with p-values less than 0.05,

except for anthocyanin.

The mathematical equations describing the

relationship between the responses and two independent

variables were established (Table 3). The coefficient of

determination (R2) gives the proportion of the total

variation in the response predicted by the model,

indicating the ratio of the sum of squares due to

regression to the total sum of squares. A high R2

coefficient ensures a satisfactory adjustment of the

quadratic model to the experimental data. For the model

fitted, the R2 was more than 0.92. Guan and Yao (2008)

suggested that, for a good fit of a model, R2 should be at

least 0.80. Also, the “lack of fit” which describes the

variation of the data around the fitted model and is the

weighted sum of squared deviations between the mean

response at each factor level and the corresponding fitted

value. The large p-values for “lack of fit” (>0.05)

showed that it was insignificant for all responses, this

indicated that the model was fitted to all data (Zabeti et

al., 2009). Therefore, the developed model could

adequately represent the significant correlation between

the variables and process responses and be applied to

predict the change of responses with high accuracy.

Besides, diagnostic plots such as the estimated

versus experimental values were used to judge the model

satisfactoriness. These plots indicated an adequate

agreement between real data and the ones obtained from

the models for all responses with the correlation

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Run Vacuum level
Treatment

time

Responses

W
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ain
 (%

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 P

O
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activ

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 (%

 d
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P
ectin

 co
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a
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 C

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 g

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L
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p
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/1
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0

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 d

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V
ita

m
in

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co
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ten

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(%

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T
o

tal
p

h
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o
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te

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(m
g
 G

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/g
 d

b
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1 550 (-1) 17 (-1) 2.04 15.52 31.92 63.42 68.47 0.865 7.42

2 650 (+1) 17 (-1) 2.16 13.34 33.53 63.13 67.36 0.809 6.78

3 600 (0) 20 (0) 2.29 12.57 35.68 62.29 67.41 0.785 6.56

4 529 (-1.414) 20 (0) 2.13 14.51 33.3 62.63 68.46 0.875 7.49

5 600 (0) 20 (0) 2.28 12.72 35.27 61.93 66.77 0.779 6.49

6 600 (0) 20 (0) 2.3 12.63 36.09 62.08 67.19 0.805 6.43

7 650 (1) 23 (+1) 2.31 12.29 36.51 63.48 65.92 0.756 6.46

8 550 (-1) 23 (+1) 2.2 13.65 34.58 62.56 66.89 0.827 7.13

9 600 (0) 24 (+1.414) 2.3 12.55 36.09 62.99 65.9 0.744 6.48

10 671 (+1.414) 20 (0) 2.32 12.33 35.81 63.34 66.54 0.788 6.61

11 600 (0) 20 (0) 2.29 12.4 35.54 62.35 67.47 0.807 6.62

12 600 (0) 20 (0) 2.31 12.94 35.32 62.49 67.42 0.803 6.74

13 600 (0) 20 (0) 2.27 12.79 36.18 62.54 66.95 0.787 6.70

14 600 (0) 16 (-1.414) 2.11 13.84 31.94 63.59 67.82 0.817 7.10

Table 1. Actual and coded values of the variables and the corresponding responses

Units of vacuum level and treatment time were mmHg and min, respectively. Numbers in parentheses were coded values. db -

dry–basis

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coefficient R2 > 0.92.

The response surfaces and contour plots of vacuum

infiltration conditions were shown in Figure 1. The two-

dimensional representation of the responses on the

vacuum level - treatment time plane (contour plot)

showed concentrically closed curves whose centres

represent the optimum conditions.

The results indicated that the vacuum impregnation

process leading to an increase in fruit weight after

treatment. During vacuum infiltration, gases in the food

matrix expand and escape outside and after restoring

atmospheric pressure, the pressure difference causes the

liquid to penetrate the pores until the pressure reaches an

inside and outside balance (Saurel, 2002). In general, the

higher the vacuum level was and the longer the treatment

time was, the greater the weight gains obtained within

the experimental range. Mujica-Paz et al. (2003)

evaluated the effect of vacuum pressure (135-674 mbar)

and its application time (3-45 mins) on the volume of

isotonic solution impregnated in slices of some fruits

(mango, apple, papaya, banana, peach, melon) and

reported that vacuum pressure and time had a significant

effect on the volume in all fruit slices.

The general indicator used for the blanching of

vegetables is the inactivation of POD that is the most

heat-resistant enzyme. POD catalyzes oxidation-

reduction reactions. Heating for complete inactivation of

POD is more than adequate to destroy the enzymes

directly responsible for quality loss such as

lipoxygenase, polyphenol oxidase and pectinase and

often leads to over blanching (Akyol et al., 2006). A

reduction in remaining POD activity after blanching at

90oC for 1 min along with an increase in vacuum level

and treatment time was observed. The vacuum

impregnation increased thermal conductivity because of

the gas replacement (Zhao and Xie, 2004), therefore,

peroxidase was more inactivated during subsequent

blanching. Martı́nez-Monzó et al. (2000) also showed a

15-24% increase in thermal conductivity of apples

submitted to vacuum impregnation. Meanwhile, the

soluble pectin content which was another parameter to

evaluate the effectiveness of the blanching process

changed in the opposite trend. That meant the vacuum

treatment improved soluble pectin content attributed to

the conversion from protopectin under the effect of high

temperature in blanching (Ramos-Aguilar et al., 2015).

The application of heat treatment is the most

common method for stabilizing foods, because of its

capacity to inactivate enzymes. However, heat can

reduce the contents or bioavailability of some nutrients

(Cruz et al., 2008). As can be seen from the response

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Responses X1 X2 X1
2 X1X2 X2

2

Weight gain (%) 0.0001 0 0.0006 0.7381 0.0002

Remaining POD activity (% db) 0.0001 0.0003 0.0011 0.0794 0.0029

Pectin content (% db) 0.0013 0.0001 0.0096 0.6938 0.0016

Anthocyanin content (mg CE/100 g db) 0.0582 0.0998 0.0113 0.0506 0.0021

Lycopene content (mg/100 g db) 0.002 0.0009 0.2158 0.8172 0.1574

Vitamin C content (% db) 0.0007 0.0023 0.0053 0.5608 0.3539

Total phenolic content (mg GAE/g db) 0.0007 0.0071 0.0032 0.9368 0.0593

Table 2. ANOVA results of p-value for responses

 X1 was vacuum level (mmHg), X2 was treatment time (min)

Responses Equations R2 R2 (adjusted for d.f.) p-value (lack-of-fit)

Weight gain (%)
Y1 = -7.48717 + 0.02079X1 + 0.29175X2 -
0.00002X1

2 - 0.00002X1X2 - 0.00642X2
2 0.97 0.9513 0.0957

Remaining POD activity
(% db)

Y2 = 126.81 - 0.26308X1 -2.82136X2 +
0.00018X1

2 + 0.00137X1X2 + 0.04492X2
2 0.9511 0.9205 0.0953

Pectin content (% db)
Y3 = -102.796 + 0.28065X1 + 4.40455X2 -
0.00023X1

2 + 0.00053X1X2 - 0.10579X2
2 0.9751 0.9595 0.9553

Anthocyanin content
(mg CE/100 g db)

Y4 = 158.36 - 0.19828X1 -3.72404X2 +
0.00014X1

2 + 0.00202X1X2 + 0.06141X2
2 0.9179 0.8666 0.8667

Lycopene content
(mg/100 g db)

Y5 = 94.9929 - 0.08795X1 + 0.46448X2 +
0.00006X1

2 + 0.00023X1X2 - 0.02127X2
2 0.9411 0.9043 0.8876

Vitamin C content
(% db)

Y6 = 3.79047 - 0.01004X1 + 0.02860X2 +
0.00001X1

2 - 0.00003X1X2 - 0.00055X2
2 0.9451 0.9108 0.7167

Total phenolic content
(mg GAE/g db)

Y7 = -49.7464 - 0.11682X1 -0.55646X2 +
0.00009X1

2 - 0.00005X1X2 + 0.01308X2
2 0.9483 0.916 0.8209

Table 3. The regression equations in terms of coded variables to predict the responses

 X1 was vacuum level (mmHg), X2 was treatment time (min)

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surface plots an increase in the value of variables of

vacuum infiltration led to a reduction in the content of

bioactive compounds after blanching, including

lycopene, vitamin C and total phenolic. This was also

owing to the rise in thermal conductivity. It may be

assumed that heating caused both pigment degradation

and an extractability increase due to the breaking of

protein-carotenoid complexes: in the skin, the first effect

prevailed because of the thinness of tissue, which

allowed easy and fast heat conduction; by contrast, in the

pulp, the lower temperatures reached allowed the

promotion of the breakdown of protein complexes with

lycopene, but not its degradation (D'Evoli et al., 2013).

The isomerization phenomenon of lycopene during

heating was also observed as lycopene presented

naturally in the trans form in food products converted

into the cis forms (Lee and Chen, 2002). Therefore, there

was only a small change in lycopene content. Vitamin C

is the least stable of all vitamins and is easily destroyed

during thermal processing (Cruz et al., 2008) so that it

lost significantly. When tomatoes were subjected to

blanching, the total phenolic seemed to decrease slightly.

The degree of polyphenol degradation depends very

much on the processing time and the size of the

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Figure 1. Response surfaces and contour plots for the effects of vacuum level and treatment time on responses. a. Weight gain; b.

Remaining POD activity; c. Pectin content; d. Anthocyanin content; e. Lycopene content; f. Vitamin C content, and g. Total

phenolic content

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vegetables. Thermal processing may release more bound

phenolic acids from the breakdown of cellular

constituents, although disruption of cell walls also

releases the oxidative and hydrolytic enzymes that can

destroy the antioxidant in fruit and vegetables (Aminah

and Permatasari, 2013). Interestingly, however, in this

study, because anthocyanin concentrated mainly in the

outer skin of black cherry tomatoes, an increase in the

rate of heat transfer, which corresponded to an increase

in the value of vacuum level and processing time had an

insignificant effect on the anthocyanin content after

blanching at the same temperature and time.

From the model, optimum conditions of vacuum

impregnation of black cherry tomatoes for each response

were obtained as presented in Table 4. With three

responses chosen, the optimum conditions where all

parameters simultaneously meet the desirable criteria

could be visualized graphically by superimposing the

contours of the response surfaces in an overlay plot

(Figure 2). Under the optimum conditions of vacuum

level 620.70 mmHg and treatment time 22.27 mins, two

maximum responses of 2.33% weight gain and 36.55%

dry-basis (db) pectin content and minimum response of

12.24% db remaining peroxidase were predicted. An

experiment was carried out applying the above optimum

conditions and the data obtained for three indicators of

weight gain, remaining peroxidase activity and pectin

content were 2.31%, 12.44% db and 36.24% db,

respectively. This confirmed the agreement of the results

achieved from models and experiments.

To better understand the effect of vacuum treatment

on the improvement of bioactive compounds in fruits

after blanching, after the optimum sample was chosen,

the study conducted the 2nd control sample (not vacuum

treated and blanched at 90°C for 80 s so that the

remaining peroxidase activity - 12.51% db was

equivalent to the value of the optimum sample - 12.24%

db) beside the 1st control sample (not vacuum treated and

blanched at the same conditions - 90°C, 60 s) and

compared the quality between three samples (Table 5).

Due to the increase in heat transfer capacity during

blanching by vacuum infiltration process, the content of

lycopene, vitamin C and total phenolic were all lower in

the optimum sample compared to the 1st-control sample

(no vacuum treatment). However, if compared to the 2nd-

control sample, it could be seen that the combination of

vacuum impregnation before blanching had been proven

to improve the nutritional components of fruits.

F
U

L
L

 P
A

P
E

R

Response
Optimum

value

Optimum conditions

Vacuum level
(mmHg)

Treatment
time (min)

Weight gain (%) 2.34 637.86 21.89

Remaining
peroxidase activity
(% db)

12.17 638.92 21.69

Pectin content
(% db)

36.65 641.62 22.43

Table 4. Optimum conditions of vacuum infiltration for each

response

Parameters
Sample

Optimum Control 1 Control 2

Vacuum infiltration conditions
Vacuum level (mmHg) 620.7 No

treatment
No

treatment Time (min) 22.27

Blanching conditions
Temperature (oC) 90 90 90

Time (s) 60 60 80

Weight gain (%) 2.33 0 0

Remaining POD activity (% db) 12.24 29.78 12.51

Pectin content (% db) 36.55 16.86 36.09

Anthocyanin content (mgCE/100 g db) 62.7 63.69 51.34

Lycopene content (mg/100 g db) 66.32 73.82 62.26

Vitamin C content (% db) 0.762 1.01 0.71

Total phenolic content (mg GAE/g db) 6.42 6.55 5.7

Table 5. Comparison of the parameters of the optimum vacuum treatment sample with two control samples

Figure 2. Overlay plot for optimal region

1323

  Ha and Thuy / Food Research 4 (4) (2020) 1317 - 1325

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

Especially, anthocyanins are synthesized in response to

light, so that, they concentrate primarily on the outer

skin, which makes the fruit look attractive but not

beneficial during processing (Klee, 2013), therefore, it

was degraded more in the 2nd-control sample with a

longer blanching time (80 s) than the optimum sample

(only blanched in 60 s).

4. Conclusion

The vacuum impregnation was optimized to improve

the effectiveness of subsequent blanching. From the

response surface methodology results, the optimum

conditions of vacuum level 620.70 mmHg and treatment

time 22.27 mins were obtained with the highest values of

weight gain 2.33% and pectin content 36.55% db and

lowest value of remaining peroxidase activity 12.24%

db. The predicted response values were subsequently

confirmed by a verification experiment. Under the

optimum conditions, the experimental weight gain,

remaining peroxidase activity and pectin content (2.31%,

12.44% db and 36.24% db, respectively) were following

the predicted values.

Conflict of interest

The authors declare no conflict of interest.

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Shariah Standard on Gold

The Shari’ah Standard on Gold

The AAOIFI Shari’ah Standard on Gold developed in collaboration with the World Gold Council offers definitive guidance on the use of gold in Islamic finance.

The Accounting and Auditing Organisation for Islamic Financial Institutions (AAOIFI)
 is recognised as the world leader in Islamic finance standards, and its rulings are widely accepted across many Islamic markets.

AAOIFI’s Shari’ah Standard on Gold, launched in 2016, has acted as a catalyst for the development of new Shari’ah- compliant gold products including gold investment accounts, physical gold ETFs, spot contracts and regular gold savings plans. Some of the world’s top Shari’ah scholars were involved in its development, including Sheikh Yusuf DeLorenzo and YBhg Tan Sri Dr Mohd. Daud Bakar.

“AAOIFI’s Shari’ah expertise and the World Gold Council’s industry know-how have ensured that the Standard becomes the basis not only for the inclusion of a historically and economically important asset class, but for the stability of Islamic Financial Institutions around the world.”

Sheikh Yusuf DeLorenzo, International Shari’ah Scholar

Five Most Important Principles of the Standard

The Standard sets out the conditions that must be met when investing or transacting in gold, ensuring that the world’s 1.6bn Muslims can benefit from Shari’ah-compliant gold products.

The Standard sets out several principles, the five most important being:

1.    Gold must be traded on a spot (hand-to-hand) basis;

2.    Gold can be owned on a physical or constructive basis;

3.    In the case of constructive possession, the gold has to be fully allocated;

4.    Allocation can occur through either a T+0 settlement, or the receipt of a certificate/ confirmation specifying bar ownership;

5.    Joint ownership is permissible, where each partner owns an undivided beneficial interest in a Trust.

The Standard is available for download in English, Arabic, and Turkish:

The AAOIFI Shari’ah Standard No. 57 on Gold and its Trading Controls

معيار أيوفي الشـرع رقم ٥٧الذهب وضوابط التعامل

AAOIFI - ŞERÎ STANDART NO: 57 ALTIN VE ALTIN İŞLEMLERİYLE İLGİLİ KURALLAR
به

Development and consultation process for the Shari’ah standard on gold

Islamic finance is a $2tn market, and in 2014 the World Gold Council partnered with Amanie Advisors to explore the role of gold in Islamic finance. Following a consultation process AAOIFI formed a working group which led to the launch of the Standard in 2016.

Key Facts

Over 1,000 Islamic finance institutions and experts involved in the consultation process.

Standard endorsed by AAOIFI’s Shari’ah board comprising 20 leading scholars from Saudi - Arabia, Pakistan, Egypt, Oman, Kuwait, Bahrain, Jordan, Libya, Syria, Morocco, Malayysia, Sudan and Mauritiana

Consultation events held in conjunction with the DMCC, ISRA, Participation Banks Association of Turkey, Bank Negara Malaysia, Central Bank of Sudan, and the Central Bank of Oman.

Launched at a series of events held in conjunction with the World Islamic Banking Conference in Bahrain, the Dubai Multi Commodities Centre, Bank Indonesia, and the Central Bank of the Republic of Turkey.

AAOIFI Standards are used worldwide and automatically or voluntarily adopted in many jurisdictions. In 2018, the UAE was the latest country to make AAOIFI Standards mandatory

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RGMPs™ Implementation and Assurance

Conflict-Free Gold Standard

Guidance Note on non-GAAP metrics

Guidance Note on Expenditure Definitions

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Shariah Standard on Gold

Accounting for Monetary Gold

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PENUNTUT ILMU
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Anugerah Inspirasi Naqli Aqli FEM oleh Fakulti Ekonomi dan Muamalat, Universiti Sains Islam Malaysia (USIM). (
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Anugerah Kecemerlangan Inovasi oleh Universiti Sains Islam Malaysia (USIM) kerana memenangi Pingat Perak di Pameran PECIPTA 2013. Penerima: Norman Hamdan, Asharaf Mohd Ramli, Abdullaah Jalil, Asmaddy Haris, & Aizuddin Abd Aziz. (2014, 6 November). E-Mimas: Inovasi Masjid. (Sijil)
2013
Pingat Perak (Silver). PECIPTA 2013. E-Mimas: Inovasi Masjid. Peneriman: Norman Hamdan, Asharaf Mohd Ramli, Abdullaah Jalil, Asmaddy Haris, & Aizuddin Abd Aziz. (2013). Dianjurkan oleh UUM, MOE dan lain-lain. (
Sijil
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Pingat Emas. i-INOVA ’13 (4th Exposition on Islamic Innovation 2013). Penerima: Norman Hamdan, Asharaf Mohd Ramli, Abdullaah Jalil, Asmaddy Haris, & Aizuddin Abd Aziz. (2013). E-Mimas: Inovasi Masjid.  Dianjurkan oleh USIM dan MOSTI. (
Sijil
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Anugerah “
Friends of the Police
“. Dikurniakan oleh Polis DiRaja Malaysia pada Hari Polis Peringkat Kebangsaan ke-205 / 2012.
2009
Anugerah Perkhidmatan Cemerlang Staf Akademik 2008. 3 Julai 2009. Universiti Sains Islam Malaysia.
2008
Anugerah Terpuji Staf Akademik 2006. 9 Januari 2008. Universiti Sains Islam Malaysia.

Tokoh Integriti – Minggu Integriti Pelajar 2008. (Piala). Fakulti Ekononomi dan Muamalat.
2006
Anugerah Pensyarah/Tutor Popular – Grandeur Dinner FEM 2006.(Piala). Fakulti Ekononomi dan Muamalat.
2004
Anugerah Pelajar Terbaik Sarjana Pentadbiran Perniagaan (MBA) (Perbankan Islam dan Kewangan) 2004. (Hadiah ditaja oleh Bank Muamalat). Ogos 2004. Universiti Islam Antarabangsa Malaysia.
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PENUNTUT ILMU
Dr. Abdullaah Jalil
40 Hadith (13)

Academic Advisory, Supervision and Review

Academic Courses

ASWJ

Awards

Books (40)

Chapter in Books

Conferences & Workshops – Participant/ Moderator

Conferences – Presenter/ Author/ Co-Author

Consultation

Courses & Workshops – Trainer/ Member

Educational Background

Fiqh Muamalat

Hak Cipta

Halal

Home

Islamic Banking and Finance

Journals

Kuliah & Kursus Agama – Pengajar/ Pembentang

Laws and Regulations

Mirath & Fara’id

Mutun Ilmiyyah

News Paper / Magazines

PCVE (Deradicalization and Rehabilitation)

Penyelidik IMARAH

Policy / Industry

Q & A

References & Links

Research

Risalah Penuntut Ilmu (RPI)

Selected Fatwa

Services/ Modules Offered

Shariah Compliance and Governance

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Talaqqi

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