Search

Abstract: This work aimed at evaluating the individual or combined effect of pulsed light (PL) treatment, alginate (AL) coating, and malic acid (MA) dip on antioxidant capacity, phenolic compounds content, and color of untreated or treated fresh‐cut mango throughout 14 days. PL–AL–MA and AL–MA–PL treatments prevented browning of fresh‐cut mango over the storage. Those treatment combinations resulted into the greatest radical scavenging activity (RSA), which was 42.2% RSAABTS in fresh‐cut mango at day 14. Total phenolic compounds in fresh‐cut mango subjected to AL, AL–MA–PL, and PL–AL–MA treatments showed maximal concentration of 1,664.46, 1,367.58, and 1,745.71 mg GAE/kg, respectively, at day 3, when the concentration began to decline until day 7. Although five individual phenolics (gallic acid, dihydroxybenzoic acid, chlorogenic acid, mangiferin, and quercetin) were initially identified, only gallic acid, mangiferin, and quercetin were maintained in treated fresh‐cut mango during entire storage. MA and AL–MA–PL treatments might enhance mangiferin content by inducing a stress response in fresh‐cut mango for 14 days. Practical applications: The present article leads with novel food processing systems able to preserve bioactive compounds of fresh‐cut fruit throughout storage. It is worth to mention that this research would enable the commercialization of high nutritive fruits such as mango in nonproducing countries. [ABSTRACT FROM AUTHOR]

The effect of high-intensity pulsed electric fields (HIPEF) processes on Listeria innocua inhibition, physicochemical parameters and activity of oxidative enzymes of mango juice was evaluated to set the optimal HIPEF treatment time. Quality parameters, microbial population and bioactive compounds of HIPEF-treated (35 kV/cm, 1800 μs) and thermally treated (TT) (90 °C, 60 s) mango juices were studied and compared with those non-treated during 75 days of storage at 4 °C. HIPEF treatment for 800 μs ensured 5 log reductions of L. innocua. Polyphenoloxidase (PPO), lipoxygenase (LOX) and peroxidase (POD) residual activities were significantly reduced to 70, 53 and 44%, respectively, at treatment times of 1800 μs. Similar sensory properties compared with fresh mango juice were attained from product treated at 1800 μs. Moreover, fresh mango juice colour ( L* = 38.79, h° = 106.57) was preserved after HIPEF treatment throughout storage. Moulds and yeasts and psychrophilic bacteria counts in HIPEF-treated (1800 μs) mango juice remained below 6 log cycles CFU/mL up to 2 months of refrigerated storage. The content of total phenolic compounds in those HIPEF-treated increased from 333 to 683 μg of GAE/mL from day 0 to the end of storage. Hence, the application of HIPEF may be a feasible treatment in order to ensure microbiological stability, high bioactive compound content and fresh-like characteristics of mango juice. [ABSTRACT FROM AUTHOR]

The impact of pulsed light (PL), alginate coating (ALC) and malic acid dipping (MA) treatments on quality and safety aspects of fresh-cut mango was studied. Fresh-cut mangoes were inoculated with L . innocua and then subjected to PL (20 pulses at fluence of 0.4 J·cm −2 /pulse), ALC (2 %) or MA (2 %) treatments. Moreover, different combinations of PL, ALC and MA were assayed to evaluate possible synergisms among treatments. Microbial stability and quality parameters (colour, pH, soluble solids and firmness) of fresh-cut mango were examined throughout 14 days of storage at 4 °C. Results show that MA-PL and PL-ALC-MA treatments additively reduced L. innocua counts by 4.5 and 3.9 logs, respectively. Microbial population in fresh-cut mango remained below 6 log CFU/g over 14 days. Differences between firmness values of untreated and treated fresh-cut mangoes were evident throughout storage. Namely, firmness of alginate-coated slices sharply increased and progressively decreased over storage. Colour parameters and total soluble solids content decreased in all treated mango slices throughout 14 days, while pH was kept similar to that of the fresh tissue. An optimal combination of different treatments enables to ensure safety of fresh-cut mango with minimal quality deterioration throughout storage. [ABSTRACT FROM AUTHOR]