Technology Development of "Gac" Fruit (Momordica Cochinchinensis) Nectar

13th ASEAN Food Conference, 9-11 September 2013, Singapore
Meeting Future Food Demands: Security & Sustainability
Technology development of gac fruit (Momordica cochinchinensis) nectar

Huong Tranthilan1*, Dinh Tranthi1, Hang Hoangthile2
1
Faculty of Food Science and Technology (FST); Hanoi University of Agriculture (HUA), Hanoi, Vietnam.
Research Institute of Fruit and Vegetable (RIFAV), Vietnam Academy of Agr. Sciences, Hanoi, Vietnam.
*Mobile: 0912905691; E-mail: ttlhuong.cntp@hau.edu.vn; ttlhuong.cntp@gmail.com
Abstract:
To optimize the use of Gac fruits (Momordica cochinchinensis Spreng) and diversify their products with
production of healthy Gac fruit nectar, a complete set of experiments were conducted, including
determination of fruit maturity; optimizations of input materials, main ingredients/recipe (Gac aril, guava
puree, sugar, citric acid) and sterilization regime. Ratio of each fruit part was determined by weighing on
technical balance (0.001g). Quality of the product - Gac aril nectar - is evaluated by an expert panel
according hedonic scale, while the chemical content of the products was measured and analyzed as: total
soluble solids (TSS) - with digital refractometer, total organic acidity by titration with 0.1N NaOH, carotene and lycopene with high performance liquid chromatography (HPLC, AOAC 1991). Results
showed that maturity stage at harvest have strong effect on each fruit part ratio. Fruit at maturity stage 3
have highest aril ratio (32.26%), which is almost 1.7 time higher than in fruit harvested at maturity stage 1
(19,54%); the combined nectar (of 10% guava and 15% gac aril purees) with 12oBx TSS, acidity 0.2% is
evaluated as highest quality.
Keywords: Gac fruit, gac aril, fruit nectar, sterilization regime, -carotene and lycopene
1. Introduction
Momordica cochinchinensis (Lour.) Spreng. 1826, commonly called Gac fruit, is a tropical
fruit, native from South China, throughout South East Asia and as far as North Australia. The
healthy Gac fruit is often considered as the fruit from heaven, a superfruit or superfood, because of
its high phytonutrient content.
The strange looking, spiny Gac fruit, growing on a climbing vine, is full of antioxidants and
treasured as a gift from mother nature to support longevity, vitality and health. The Gac Fruit, also
known as Baby Jackfruit, Cochinchin Gourd, Sweet Gourd or Spiny Bitter Gourd, gets the size of a
Cantaloupe melon, but unfortunatly it has a quite short harvest season (December - January).
The fruit from heaven contains 70% more lycopene, an antioxidant, than tomatoes. Lycopene
benefits the prostate and may help to prevent prostate cancer, cardiovascular diseases and macular
degeneration. Recent studies showed, that men with high amounts of lycopene in their body fat fall
prey to a heart attack less than 50%, compared with men with a low lycopene level. Gac fruits
contain 40% more vitamin C than oranges, 40% more zeaxanthin than yellow corn and 20% more
beta carotene (provitamin A) than carrots. Furthermore the fruit is rich in long-chain fatty acids,
especially linoleic and alpha linoleic acids, it contains free radical killers like xeoxanthins and
alpha-tocopherol, a form of vitamin E, which prevents the skin from aging. So the Gac fruit is also
an anti-aging medicine, it supports the immune system, may inhibit the proliferation of cancer cells
and helps to lower the low-density lipoprotein (LDL) cholesterol level, which causes atherosclerosis
and cardiovascular diseases.
Beside its usage in South- East Asian natural medicine and the Traditional Chinese Medicine,
the aril, seeds and leaves are used as food. In Vietnam the red oily aril and the seeds are cooked
with glutinous rice. This sweet dish is called Xi gc and traditionally served at Vietnamese New
Year (Tt) and weddings, as its bright red colour symbolizes good luck and joy.
The skin of Momordica cochinchinensis is toxic, whilst seeds and oil have a nutty flavor, the
aril of raw Gac fruit tastes like a slightly sweet cucumber. As the taste did not knock somebody`s
socks off, Gac fruit nectar made from aril is mostly mixed with other superfruits, like guava, Goji
berry, pineapple, passion fruit, pear or acerola. As the Gac fruit is not shelf-stable and cannot be
shipped easily, it is nearly impossible to find a fresh Gac fruit outside of its native dispersal area,
but at least Gac fruit aril paste as semi-product and Gac aril nectar as ready-to-use products are
1

commercially available in many countries. To optimize the use of Gac, its nectar production
technology has been improved and diversified for years.
2. Materials and methodology

2.1. Materials
Gac fruits were harvested from trees in the commercial orchard at Tanyen village, Lucngan
district, Bacgiang province in December, 2010. Based on skin color, harvested fruits were sorted
into 3 stages of maturity as following: maturity stage I -1/3 skin area was orange Reddish; maturity
stage II 2/3 skin area was red and maturity stage III -total skin area was bright red. This is fruit
commercial maturity for Vietnams domestic markets.
Guava fruit was Dao variety also harvested at full maturity in December, 2010 at Gialam,
Hanoi, Vietnam, so that fruits have very strong typical good smell and soft texture.
All fruits free from visual defects and of uniform weight, shape were sorted. Concurrently,
based on skin color harvested
Fruits were transported immediately to laboratory where they were subject to initial assessments
and experiment design within 24h since the harvest.
Enzyme Pectinex Ultra- SPL was supplied by Novozymes Company; Denmark
2.2. Methodology
Experiment 1. The effect of fruit maturity on each part ratio in gac fruit (%)
Gac fruits were harvested at I, II and III maturity stages. Then each fruit was cut half at its
circumference. Take off the seeds and then detach aril from the seeds. Weight each part. The value
is mean of five fruits.
Experiment 2. Optimizations of input materials, main ingredients/recipe (Gac aril, guava puree,
sugar, citric acid)
Experiment 2.1. Optimization of proportion aril puree in Gac nectar
Gac fruits with full maturity were processed as soon as possible after harvest. Aril puree
preparation was followed processing line as indicated below. Different proportion of aril puree (3,
5, 7, 12, and 15 %) was mixed with water, sugar and food acid to find what proportion is the best
for nectar quality. In this experiment the color of product and -carotene content are the most
important indicators when asses each sample
Experiment 2.2. Optimization of proportion guava puree in Gac necta.
Gac puree smells not so attractive, so that guava puree was added with different propotions. The
flavour and texture of product are the most important indicators when assess each sample
Experiment 2. 3. Optimization of TSS/Acid ratio in Gac necta.
The taste of product are the most important indicators when assess each sample
Experiment 3. Determination of sterilization regime for Gac necta. This experiment was designed to
guarantee the safeness for human consumtion and storage. As pH of gac necta was above 4.5,
therefore temperature above 100 oC (110; 115) with different times (5,10,15 min) were choosen.
The microbiological and -carotene contents are the most important indicators when assess each
sample
Preparation of guava puree
Guava fruits Classification Clean Cut into small picies Blanch at 95oC for 1 min
Blend with water (ratio between fruit: water is 1:1) Treat with Pectinex Ultra-SPL (enzyme
concentration 0.04%; temperature at 35 oC; time 30 min)Fillter Puree.
Processing line to make gac necta
Gac fruit Classification Clean Cut half at their circumference Take out the seeds
Get aril puree by treatment with enzyme Pectinex Ultra- SPL (enzyme concentration 0.06%;
temperature at 40 oC; time is 40 min) Blend aril with water (ratio between fruit: water is 1:2)
Mixed with sugar, acid citric to TSS: 12,0-12,5 oBx; acid: 0.2-0.25%) Homogenise at 150-200
psi pressure heat up to 95 oC for 30sec. Pour into 200 ml glass bottles Cap sealing
Sterilization Cool down End product Storage/ distribution
2

Total soluble solid (0Bx) was measured with an Atago digital refractometer using juice pressed
from crushed aril or filtered necta , total dry matter (%) was determined by drying at 70-80 0C to
constant weight; vitamin C (ascorbic acid) content (mg% FW) was determined according to AOAC
43.051, 1978- p 829; carotenoid, -carotene and lycopene with high performance liquid
chromatograph (HPLC, AOAC 1991, Le Hung Dung et all., 2004).
The total number of Aerobic microbiological cells (CFU/g) will be determinded by Vietnamese
standard 4886-89 (TCVN 4886-89)
The total number of mold and yeast spores (CFU/g) will be determinded by TCVN 5166 : 1990
Sensory analysis was carried out by panel of 15 individuals, who evaluated gac necta. The
simple qualitative descriptive analysis technique was used. Panelists assigned their ratings for each
of these attributes on a hedonic scale
Statistical analysis
Data obtained from experiments was analyzed using ANOVA for Completely Randomized
Design (CBRD) with 3 replicates. Significant deference among treatments was compared using the
Duncans Multiple Range Test (DMRT) at the 5% probability level
3. Results and discussion

3.1. The effect of fruit maturity on each part ratio in gac fruit
The useable proportion stipulates the nutrition and economic values of the fruits. The higher
amount of aril ratio, the more necta production and the higher nutrition values. Preliminary results
on each proportion of Gac fruits was showed in table 1.
Table1. The effect of fruit maturity on each part ratio in gac fruit (%w/w)
Maturity stage
Skin and yellow

pulp
66,545 0,380
52,383 0,200
Seeds
Aril
MSI
14,036 0,260
19,535 0,137
18,619 0,073
28,990 0,259
MSII
MSIII
50,237 0,037
17,532 0,076
32,265 0,262
Note: MSI-maturity stage I, MSII-maturity stage II, MSIII-maturity stage III
The data from table1 showed that as longer fruit attached on the mother trees, the higher ratio of
aril will be. Fruit with full maturity (MSIII) have highest aril ratio (32.26%), almost 1.7 time higher
than aril ratio in fruit harvested at maturity stage I (19,54%), but less ratio of skin and yellow pulp;
seeds.
Chemical composition of gac aril take of from maturity stage 3 fruits: Total dry matter content
24.0 %; acid content 0.1% FW; TSS: 13.8 oBx; Vitamin C 16.45 mg%FW; Pectin 6.1% DW;
Carotenoid: 278,54 mg% DW; -carotene: 80,53 mg% DW; Lycopene: 72.25 mg% DW
3.2 Optimizations of input materials, main ingredients/recipe (gac aril, guava puree, sugar,
citric acid)
3.2.1. Optimization of proportion aril puree in gac necta
As gac aril has high amount of bioactive compounds (carotenoid, -carotene lycopene, omega
3,6,9....) so the higher proportion aril puree in the necta, is the better, on the other hand, the
product should have good organoleptic quality. The effect of proportion aril puree on necta quality
was showed in the table 2.
Table 2. The effect of proportion aril puree on organoleptic quality of gac aril necta
Propotion of
gac aril puree (%)
3
5
7
10
12
Color
Flavour
Texture
1.87d
2.87c
3.4bc
3.73b
3.93b
3.07b
4.0a
4.33a
4.07a
2.40c
2.27d
2.97c
3.12c
3.87b
3.93b
Height of
sediment (cm)
3.55
0.9
0.3
0.0
0.0

4.53a
15
2.40c
4.15a
0.0
Note: The mean values in colums with different subscript letters (a,b,c) are significant different at = 0.05
The data from table 2 showed that necta with 15% aril puree had no sediment, the highest color
and texture scores but lowest flavour. Therefore 15% aril puree was choosen for following
experiment
3.2.2.Optimization of proportion guava puree in gac aril necta
Guava puree made from dao variety was choosen to improve flavour for necta, the result
showed in table 3.
Table 3. The effect of proportion guava puree on organoleptic quality of gac aril necta
Propotion of guava
puree (%)
5
10
14
17
Color
Flavour
Taste
Texture
4.2a
4.2a
3.5b
3.5b
3.07b
4.5a
3.0b
3.13b
3.53a
3.87a
4.0a
3.73a
3.13c
4.5a
3.87b
3.47bc
The data from table 3 showed that necta with 10% guava puree had highest scores in colour,
flavour and texture, but products sweet/sour taste still need to improve somehow. Therefore 10%
guava puree was choosen for following experiment.
3.2.3. Optimization of TSS/Acid ratio in gac aril necta
According to recommendation from many experts in necta processing and information on label
of the same kind of commercial products available on the market, amount of sugar and acid citric
were added so that TSS/A ratio in the end product was changed from 40- 87. The results showed in
table 4.
Table 4. The organoleptic quality of gac aril necta after mixing with sugar and citric acid
TSS
(0Bx)
10
12
13
10
12
13
10
12
13
Acid citric
(%)
0.15
0.15
0.15
0.20
0.20
0.20
0.25
0.25
0.25
TSS/A
Ratio
67
80
87
50
60
65
40
48
52
Flavour and
taste
4.0d
7.0b
5.3c
4.3d
8.5a
7.7b
4.5cd
5.3c
5.0c
Comment on sweet/ sour taste

Flat taste
Sweet taste
Too sweet
Sourish
Good sweet/ sour taste
Reasonable sweet/ sour taste
Strong sour taste
Sour taste
Sourish
The data from table 4 showed that nectar with 60 TSS/acid ratio had highest score in taste and
flavour. Product had good sweet/ sour taste.
3.2.4.Determination of sterilization regime for gac aril nectar
As Gac aril nectar belong to low acid food (pH>4.5) so it should be sterilized at temperature above
100oC. In oder to remain as much as posisble phytochemical content in the end product and its
storage time last for at least 6 months as requirement for canning products, sterilization regime for
nectar should be found.
All samples had the same heating and cooling times which were 10 min and 15 min respectively.
The results showed in tables 4,5 and table 6.
Table 5. The effect of sterilization regime on -carotene content (mg%) in gac aril nectar
Temperature (oC)
Time (min)
4

110
14.90
14.72
14.53
5
10
15
115
14.76
14.58
14.45
Table 6. The effect of sterilization regime on microbiological safety of gac aril nectar
Temperature (oC)
Time
(min)
5
10
15
110
Aerobic Microorgs.
Total molds,
(tb/ml)
yeast (tb/ml)
112
0
39
0
6
0
115
Aerobic Microorgs.
Total molds,
(tb/ml)
yeast (tb/ml)
92
0
7
0
-
Table 7. The effect of sterilization regime on organoleptic quality of gac aril nectar
110 (oC)
115 (oC)
Time
(min)
Color
Flavor
Typical red
Good
Typical red
10
Typical red
Good
Dull red
Slightly cooking
15
Typical red
Good
Brown red
Cooking
Color
Flavor
Good
The data from tables 4, 5 and 6 showed that the best sterilizing time and temperature for aril
nectar were 10 min. and 110 oC respectively. It means that sterilizing regime was (10-10-15)/110
0
C.
The use of 1.0 liter nectar per day will satify approximately 15-20% aldult vitamin A
requirement. Spending on raw materials for production of 1.0 liter nectar was less than 4.7
thousands Vietnamese dong (data was not showed).
4. Conclusions
Maturity stage at harvest have strong effect on each fruit part ratio. Fruit at maturity stage 3
(full red color) have highest aril ratio (32.26%), which was almost 1.7 time higher than aril ratio in
fruit harvested at maturity stage 1 (19.54%)
The quality of gac aril nectar has been accepted when:
+ Its TSS is 120Bx; acid is 0.2% FW and the proportion of aril puree is 15%; guava puree
is 10%.
+ Sterilization regime for gac aril nectar is (10-10-15)/1100C.
Acknowledgements
This research was a part of project TRIG 2009-08-51 funded by Vietnamese Ministry of Education
and Training. The author is thankful to Mss. Nguyen Thi Tuyen and Mss. Vu thi Yen (HUA-FST
graduate students) for their contributions to this research.
References
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Le Hung Dzung, Ha Thi Anh Dao and Bui Thi Ngoan, The aplication of HPLC in
detemination of some carotenoid in food. Practical Medicine, 496 [2004]. 122- 126.
Ha Duyen Tu, The techniques of sensorry evaluation, The Science and Technique
publisher, 2006
Ishida, BK, Turner, C., Chapman, MH, McKeon, Fatty acid and carotenoid compostion in
gac fruit. J of Food and Agr. Chemistry. Vol 52 [2004]. 274-279.
Le Thuy Vuong, Adrian A. Franke, Laurie J. Custer, Suzanne P. Murphy, Momordica
cochinchinensis SPRENG. (Gac) fruit contains high b-carotene and lycopene levels. Journal
of Food Composition and Analysis, Vol 19/6-7 [2005]. 664-668.
5

[5]
[6]
L.T.Vuong, S.R.Dueker, S.P.Murphy, Daily consumption of Momordica Rice (xoi gac), an

indigenous carotenoid rich food, increases plasma -carotene, retinol, and hemoblobin
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p. A251, Abstract 219.10, Vol 13, No 4 [1999], 3/12/
http://www.the-herbalist.com/fruits/gac-fruit-momordica-cochinchinensis/ )

Gac fruit (MS3)
Cleaning, classification
Seeds
Guava fruit
Get aril
Cleaning; cut
into segments
Adding
Water
(1:1)
Blend; Grind
phn loi
Blending
Enzyme treatment
Enzyme treatment
Filter
Filter
Mix: 17% aril; 10% guava

purees; 12oBx TSS; 0.2% acid
Puree guava
Homogenise at 200bar
Heat up (850C/ 1 pht)

Pour into bottle
Seeling caps
Sterilization
Fig. 1: Technological
Scheme for gac aril
nectar processing
Cool down
Check quality
End product
Adding
water 2:1

Technology Development of "Gac" Fruit (Momordica Cochinchinensis) Nectar

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13th ASEAN Food Conference, 9-11 September 2013, Singapore

Meeting Future Food Demands: Security & Sustainability