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The juice industry is seeking cost-effective Pulsed Electric Fields (PEF) reactor systems to treat bulk fluid. The paper discusses the development of a helix-shaped glass chamber (HSGC) for PEF treatment in the juice industry. PEF treatment is a non-thermal technology used for the preservation and processing of fruit juices. The HSGC design aims to improve the efficiency and effectiveness of PEF treatment by enhancing the distribution of electric fields within the chamber. The PEF treatment is believed to be biochemical and physical parameters. The traditional designs don't have good attributes for uniformity of PEF treatment and long fluid residence time. The developed HSGC was successfully applied on mango juice samples, and variation of chemical parameters including viscosity and conductivity, including microbial inactivation of microorganisms (Escherichia coli), was explored. The results are compared with the new values of the juice condition. The simulation results indicate that the juice fluid remains at a normal temperature range of 20-25°C. The results were encouraging and discussed, suggesting that HSGC is a viable option for processing sour mango juice with a significant amount of microbial inactivation without adversely affecting the physical and biochemical parameters. In addition, it is effective for long-term preservation of fruit juices and liquids. The residence time in the treatment chamber, the intensity, and uniformity of PEF treatment affect the variation in chemical. The results demonstrate the feasibility and advantages of using the helix-shaped chamber for PEF treatment, offering potential benefits for juice quality and shelf life. Overall, the paper provides valuable insights into the development of innovative technologies for the juice industry. [ABSTRACT FROM AUTHOR]

Fruits are important for human health and researcher makes it possible to learn about their nutrient composition especially essential trace and toxic elemental contents. However, due to complex matrices, the determination of elemental contents in solid and liquid food samples require acid digestion method. Therefore, the current study is designed to develop conventionally acid wet digestion method for detection of electrolytes, Calcium (Ca), Iron (Fe), Magnesium (Mg), Potassium (K), Sodium (Na), essential trace elements, Zinc (Zn) and toxic elements, cadmium (Cd) and lead (Pb) in pulp of different varieties of natural mangoes and juices collected from Hyderabad Sindh, Pakistan, prior to analyse by Atomic Absorption Spectrophotometer. The resulted data indicated that the higher value of Cd was found in a mango variety, MP2 (8.45 µg/L) and its commercially prepared juice (1.30 µg/L). Whereas, significantly higher values of Pb was observed in pulp MP6 than other mangoes sample (p < 0.05) [ABSTRACT FROM AUTHOR]

Energy drinks and mango juice are popular beverages. Apart from the natural ingredients and some additives present in these drinks, sugar is an important component of both. It has been established that, other than providing sweetness, sugars are potent to bring about health consequences for their consumers. Sweeteners, both artificial (aspartame, sodium cyclamate, and saccharin) and natural (sucrose), were our centers of interest. This study aimed to determine the presence and levels of these sweeteners in energy drinks and mango juice. Spectrophotometric methods were used to determine the concentration of the mentioned sugars. For this purpose, a total of 42 samples of 7 different brands were collected from different locations in Dhaka city, Bangladesh. The methods were found to be linear over the concentration range of 10-26 µg/mL (r2=0.9989), 137-320 µg/mL (r2=0.9891), 2.5-24 µg/mL (r2=0.9915) and 2354-2784 µg/mL (r2=0.9985) for aspartame, sodium cyclamate, saccharin, and sucrose, respectively. Mango juice contained a relatively lower amount of saccharin compared to energy drinks. In the case of aspartame, one brand of energy drinks had the least amount. Moreover, both energy drinks and mango juice had a similar content of sodium cyclamate, but one brand of mango juice had a relatively low content of sodium cyclamate.

The cultivation and enrichment of different soils in a vineyard yielded 95 yeast species. Among them, seven strains capable of producing β-glucosidases were identified using the aescin colorimetric method. One non-Saccharomyces yeast strain was isolated from a plate containing lysine and identified using internal transcription (ITS) as Candida cf. sorbosivorans (C. cf. sorbosivorans), which was named Candida cf. sorbosivorans X1. Additionally, the enzymatic characteristics of the β-glucosidases produced by this strain were investigated. The β-glucosidases generated by C. cf. sorbosivorans X1 displayed high enzymatic activity and enzyme-activity retention in a pH range of 3.0 to 5.4 and at temperatures of 30 °C to 35 °C. Using non-targeted metabolomics methods, we investigated the alterations in metabolites during the fermentation of mango juice. The strain C. cf. sorbosivorans X1 demonstrated activity against phenols and terpenes. In the fermented mango juice (X1FMJ), we identified 41 differential metabolites. These included 14 esters, 4 hydrocarbons, 3 aldehydes, 5 ketones, 4 terpenoids, 4 alcohols, 1 aromatic hydrocarbon, 2 amines, 1 acid, and 3 heterocyclic compounds. The metabolic pathways of these differential metabolites were analyzed, revealing four key pathways: tyrosine metabolism, phenylpropanoid biosynthesis, monoterpene biosynthesis, and α-linolenic acid metabolism, which promoted the formation of aroma compounds in the fermented mango juice. [ABSTRACT FROM AUTHOR]

This study examined the probiotic potential of Lactobacillus casei UK 318, isolated from Iranian yogurt, and its application in mango juice. L. casei UK 318 was stable to acidic pH (at pH 2.5: 9.25–6.23 log CFU/mL), gastric and intestinal juice (6.66 ± 0.38), and bile salt (the survival of the isolate decreased progressively as the bile level rose from 0.1 to 0.7%). The strain also showed 38.46% hydrophobicity, 30.28% auto-aggregation, 22.19% co-aggregation, 9.10% adhesion to Caco-2 cells, 20.11–40.19% anti-adhesion against pathogenic strain of Escherichia coli, 42.17% antioxidant activity, 39.30% cholesterol removal, and high antimicrobial effect on pathogenic bacteria. The strain exhibited no DNase or hemolytic activity, and it was highly susceptible to nitrofurantoin and ciprofloxacin. Therefore, concentration levels of 0, 1, and 2% of the probiotic strain were used in a mango juice model. Probiotic survival, sensory acceptance, and physicochemical stability (pH, titratable acidity, and color) of the juice were evaluated after 21 days of storage at 4 and 25 °C. Storage at 4 °C did not negatively alter the pH or acidity of the probiotic-loaded mango juice. At the ends of storage time, the juice containing 2% L. casei UK 318 at 4 °C had the lowest color change and the highest viable cell count (~ 8.01 log CFU/mL). Moreover, mango juices with 2% L. casei UK 318, when stored at 4 °C, had the highest sensory acceptance. Mango juice has shown to be suitable for the production of probiotic beverages based on the findings of this study. [ABSTRACT FROM AUTHOR]

Mango juice (MJ) was co-inoculated with Lactobacillus plantarum + Rhodotorula glutinis or Metschnikowia pulcherrima (LP + RG or LP + MP, respectively) and Lactobacillus casei + Rhodotorula glutinis or Metschnikowia pulcherrima (LC + RG or LC + MP, respectively) to evaluate their effect on the physicochemical characteristics, antioxidant capacity, and aroma compounds of MJ after 72 h of fermentation at 28 °C. Results indicated that among the fermented MJ, that which was fermented with LC + RG yielded the highest content of total acid (15.05 g/L). The pH values of MJ fermented with LC + MP, LC + RG, LP + RG, and LP + MP were 3.36, 3.33, 3.26, and 3.19, respectively, and were lower than that of CK (4.79). The juice fermented with LP + MP culture had the lowest sugar content (73.52 g/L), and those fermented with LP + RG and LP + MP had higher total phenol contents and stronger DPPH radical scavenging activity, ABTS radical scavenging activity, iron-reducing antioxidant capacity, and copper reducing antioxidant capacity than the others. Carotenoids in MJ had varying degrees of degradation after mixed fermentation by using all four combinations. Volatile compounds revealed that the co-fermentation of LP + RG produced increased norisoprenoid aroma compounds. The mixed co-inoculation method is a strategy to contemplate for MJ fermentation, but the modalities of inoculation need further investigation. Success depends on the suitable combination of non-Saccharomyces and lactic acid bacteria and consideration of strain variation. [ABSTRACT FROM AUTHOR]

Industry-scale microfluidizer system (ISMS) is a novel equipment for producing filtered-free whole beverages. This study investigated the color, nutrition, and flavor changes of whole mango juice (WMJ) treated by ISMS under various pressure (0–120 MPa). Results showed that ISMS well maintained the total soluble solid content, pH value, and yellow color of WMJ. The carotenoids were not destroyed with treatment pressure below 90 MPa, and the carotenoids bioaccessibility of all the WMJ samples was no change. More importantly, ISMS promoted the release of ascorbic acid and total polyphenols by disrupting cellular integrity, thus improving antioxidant activities of WMJ. Volatile compounds analysis found that WMJ samples had more terpenes and aldehydes when treated at 90 MPa, and possessed more esters at 120 MPa. These results demonstrated that ISMS might offer new opportunities to produce WMJ with excellent qualities at an industrial level. [ABSTRACT FROM AUTHOR]

Two varieties of mango juices (MJs) were separately fermented with 40 strains Lactiplantibacillus plantarum. The volatile compounds and sensory characteristics of the fermented mango juices (FMJs) were analyzed by HS-SPME-GC-MS and Napping method. The results demonstrated well growth among all strains except for LC25. Strains SS6 and B15 demonstrated the strongest acid production capacity in ReNong and Ketti MJs. Seventy-five volatile compounds were identified, showcasing strain-specific differences. Fermentation significantly enhanced the complexity and intensity of aroma compounds, especially terpenes, esters and alcohols. Sensory evaluation categorized FMJs into six aroma profiles, with strains C10 and LA100 exhibiting pleasant 'mango' flavor in ReNong and Ketti MJs. Multivariate factor analysis revealed that esters potentially play a key role in enhancing the 'mango' and 'floral' aroma of the FMJs. This study serves as a valuable resource for Lp. plantarum strain selection and quality control in FMJ development by analyzing the acid and aroma diversity., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The cultivation and enrichment of different soils in a vineyard yielded 95 yeast species. Among them, seven strains capable of producing β-glucosidases were identified using the aescin colorimetric method. One non-Saccharomyces yeast strain was isolated from a plate containing lysine and identified using internal transcription (ITS) as Candida cf. sorbosivorans (C. cf. sorbosivorans), which was named Candida cf. sorbosivorans X1. Additionally, the enzymatic characteristics of the β-glucosidases produced by this strain were investigated. The β-glucosidases generated by C. cf. sorbosivorans X1 displayed high enzymatic activity and enzyme-activity retention in a pH range of 3.0 to 5.4 and at temperatures of 30 °C to 35 °C. Using non-targeted metabolomics methods, we investigated the alterations in metabolites during the fermentation of mango juice. The strain C. cf. sorbosivorans X1 demonstrated activity against phenols and terpenes. In the fermented mango juice (X1FMJ), we identified 41 differential metabolites. These included 14 esters, 4 hydrocarbons, 3 aldehydes, 5 ketones, 4 terpenoids, 4 alcohols, 1 aromatic hydrocarbon, 2 amines, 1 acid, and 3 heterocyclic compounds. The metabolic pathways of these differential metabolites were analyzed, revealing four key pathways: tyrosine metabolism, phenylpropanoid biosynthesis, monoterpene biosynthesis, and α-linolenic acid metabolism, which promoted the formation of aroma compounds in the fermented mango juice.

Lactic acid bacteria (LAB) fermentation can modify the antioxidant capacity of food. This study investigates the impact and mechanisms of various LAB strains (Lactobacillus plantarum NCU116, Lactobacillus acidophilus NCU402, and Lactobacillus casei NCU215) fermentation on the antioxidant properties of mango juice. LAB strains inoculation enhanced the antioxidant activity of mango juice, with metabolomics showing increased in polyphenols and decreased in vitamins and carotenoids, indicating polyphenols as the main contributors. Quantification of polyphenols (free and bound forms) revealed that fermentation decreased bound gallic acid levels while increasing free pyrogallol and 1,2,3,4,6-O-pentagalloylglucose, which mainly contributed to the rise in antioxidant capacity in mango juice. L. acidophilus NCU402 had the highest increase in 1,2,3,4,6-O-pentagalloylglucose (from 918.07 to 1750 μg/10 g), whereas L. casei NCU215 facilitated the greatest release of bound gallic acid (49.29 to 11.77 μg/10 g). Bound polyphenol release may be linked to pectin degradation, with lower galacturonic acid and increased pectinase activity. • Fermentation of mango juice with 3 Lactic acid bacteria (LAB) strains. • Inoculation of LAB strains effectively enhanced the antioxidant activity in mango juice. • Polyphenol changes are the key metabolites behind antioxidant differences. • Pyrogallol and 1,2,3,4,6-O-pentagalloylglucose production shape antioxidant differences. • LAB fermentation primarily released bound gallic acid in mango juice. • Pectin degradation affects the release of bound polyphenols. [ABSTRACT FROM AUTHOR]

Mango juice (MJ) was co-inoculated with Lactobacillus plantarum + Rhodotorula glutinis or Metschnikowia pulcherrima (LP + RG or LP + MP, respectively) and Lactobacillus casei + Rhodotorula glutinis or Metschnikowia pulcherrima (LC + RG or LC + MP, respectively) to evaluate their effect on the physicochemical characteristics, antioxidant capacity, and aroma compounds of MJ after 72 h of fermentation at 28 °C. Results indicated that among the fermented MJ, that which was fermented with LC + RG yielded the highest content of total acid (15.05 g/L). The pH values of MJ fermented with LC + MP, LC + RG, LP + RG, and LP + MP were 3.36, 3.33, 3.26, and 3.19, respectively, and were lower than that of CK (4.79). The juice fermented with LP + MP culture had the lowest sugar content (73.52 g/L), and those fermented with LP + RG and LP + MP had higher total phenol contents and stronger DPPH radical scavenging activity, ABTS radical scavenging activity, iron-reducing antioxidant capacity, and copper reducing antioxidant capacity than the others. Carotenoids in MJ had varying degrees of degradation after mixed fermentation by using all four combinations. Volatile compounds revealed that the co-fermentation of LP + RG produced increased norisoprenoid aroma compounds. The mixed co-inoculation method is a strategy to contemplate for MJ fermentation, but the modalities of inoculation need further investigation. Success depends on the suitable combination of non-Saccharomyces and lactic acid bacteria and consideration of strain variation.

Growing public awareness about diet -related health issues has significantly led to a progressive demand for producing functional foods based on probiotics. Accordingly, this study aimed to investigate the feasibility of producing synbiotic apple juice containing Lactobacillus casei (L. casei) as a probiotic bacteria and mango juice (0 and 10% v/v) and orange fiber (0 and 0.5% w/v) as prebiotic agents. In this regard, the viability of L. casei, pH, acidity, total soluble solids, viscosity, and sensory properties of the samples were assessed during 45 days of storage at the refrigerated condition. According to the obtained results, incorporating orange fiber and mango juice as prebiotic compounds could significantly improve the viability of L. casei and maintain its survival above the minimum recommended value (7 Log CFU/mL) during the storage time. Furthermore, the addition of orange fiber and mango juice had a significant effect (p<0.05) on elevating the acidity, soluble solids, and viscosity as well as decreasing the pH value of the synbiotic apple juice samples during the storage time. Although sensory scores of the treatments showed a decreasing trend over time, the addition of mango juice and orange fiber could remarkably improve the overall acceptability of the treated samples compared to the control sample. In general, the results of this study showed that synbiotic apple juice containing orange fiber and mango juice in combination provided the best viability of L. casei with acceptable physicochemical and sensory properties and could be introduced as a synbiotic apple juice. [ABSTRACT FROM AUTHOR]

Processing technique and storage conditions are the main factors that affect the phytochemical profile of Not-from-Concentrate (NFC) juice, which could decrease the nutritional and bioactive properties of the corresponding juice. The aim of this study was to evaluate the quality changes that occurred in NFC mango juice after Ohmicsonication (OS) and during storage in comparison to other processing methods such as sonication (S), thermosonication (TS), ohmic heating (OH), and conventional heating (CH). Quality attributes such as polyphenoloxidase (PPO) and pectinmethylesterase (PME) activities, ascorbic acid and hydroxymethyl furfural (HMF) contents, total phenolics, total flavonoids, total carotenoids, electric conductivity, color values and microbial load (total plate count, mold, yeast, and psychrophilic bacteria) were examined. OS and OH treatments demonstrated the highest inactivation of PPO (100%), while CH and TS displaying inhibitions 89% and 90%, respectively and only S treatment exhibited insufficient inactivation of both PPO and microbial load. However, the inhibition of PME followed the order OS (96.5%) > OH (94.9%) > TS (92.5%) > CH (88.5%). The best treatment, with the highest retention of phytochemical contents (ascorbic acid, total carotenoids, antioxidant activity, total flavonoids, and total phenolic content) for NFC mango juice and during storage was obtained with OS treated samples compared to other treatments (in the order from the lowest to highest percentage, OS < OH < TS < CH). Consequently, the results indicated that OS could be applied as a new mild thermal treatment in the production of mango juice with improved quality properties of stored NFC mango juice. [ABSTRACT FROM AUTHOR]

[Display omitted] • Bacillus subtilis -HNU-B3 increased the antioxidant activity of fermented mango-juice. • Norioprenoids and acetoin affected the favor of fermented mango juice. • Bacillus subtilis -HNU-B3 is a promising alternative for mango-juice fermentation. Mango juice (MJ) has high nutritional value and decent flavor. However, its aroma could be easily changed by heat treatment during processing, which affects its acceptability and quality. In this study, Bacillus subtilis -HNU-B3 that could transfer carotenoid, was obtained from orchard soil to improve the aroma of fermented mango juice (FMJ). Compared with MJ, the organic acid content of FMJ by B. subtilis -HNU-B3 was significantly changed, and the contents of succinic acid and malic acid were increased to 3.68 mg/mL and 2.04 mg/mL, respectively. Moreover, volatile compounds identified by headspace solid-phase micro-extraction gas-phase mass spectrometry in FMJ were norisoprenoid and acetoin, accounting for 51.52 % of the total volatile substances. In addition, B. subtilis -HNU-B3 fermentation significantly increased the antioxidant capacity and total phenol contents of MJ, and the activity of carotenoid cleavage dioxygenase was 188 U/L. In conclusion, the aroma of FMJ could be improved by B. subtilis -HNU-B3 through increasing the content of norisoprenoid and acetoin. Our results provide theatrical support for Bacillus subtilis to improve the aroma quality of FMJ. [ABSTRACT FROM AUTHOR]

The incorporation of probiotics into fruit juices for the production of functional and nutraceutical food is of necessity in order to control lifestyle-related diseases and increase the availability of foods to a large population of lactose intolerant patients and vegetarians. Hence, the microbial viability, antagonistic activity, physicochemical, proximate minerals and organoleptic characterization of stored probioticated mango juice using Pediococcus pentosaceus and Pediococcus acidilactici as starter and unprobioticated samples were investigated. The viability of the probiotic strains decreased (3.37–0.47 × 107 and 4.05–0.34 × 107 CFU/mL) during storage. During the early weeks of storage at 4 and 25 °C, the probioticated juice samples displayed antagonistic activities against some of the test pathogens, including Klebsilla pneumonia, Escherichia coli, Pseudomonas aeruginosa, and Bacillus cereus, with E. coli being the most active. There was an increase in lactic acid production (17.75–19.10 and 19.28–20.54 mg/L) and vitamin C content (41.35–48.77 and 44.59–48.59). A significant reduction in pH (4.72–3.10 and 4.52–2.27), colour (76.12–77.00 and 77.66–74.79) and total soluble solid (9.14–5.25 and 9.17–6.82 oBrix) were observed during storage. There was no significant difference in proximate composition of samples stored at 4°C but a reduction in crude protein, crude fiber and carbohydrate of the samples stored at 25 °C. A significant increase in Fe, Ca and Na with a reduction in Mg content was observed. Samples stores at 4 °C had better acceptability in terms of taste, aroma, colour, or appearance compared to those stored at 25 °C. Mango juice is suitable for the production of probiotic beverage with functional and nutraceutical benefits.

This research aimed to develop a mango juice microcapsule with high fructooligosaccharides (FOS) content using enzymatic hydrolysis with Novozym® 960 and Pectinex® Ultra SP-L. Enzymatic hydrolysis was done by varying factors which included enzyme concentration (0.1 and 0.2 mL Novozym® 960/100 mL sample and 0.5 and 1.0 mL Pectinex® Ultra SP-L/100 mL sample), incubation temperature (45–55 °C) and incubation time (60 and 120 min). Using 0.2 mL/100 mL sample of Novozym® 960 reduced sugar content by converting 80% of sucrose and increasing FOS levels by 20%. The optimal condition for spray drying increased-FOS mango juice microcapsules were established with 160 °C inlet temperature. Encapsulating agents were; resistant maltodextrin (RM), gum arabic (GA), and a combination of both at 1:1, 2:1, and 3:1 v/v ratios. Microcapsule powders exhibited a light greenish-yellow hue and optimal conditions involved a 3:1 ratio of RM and GA (GRM), which exhibited the highest phenolic compounds, flavonoid content, and antioxidant activity (p ≤ 0.05). Microcapsules stored in vacuum-sealed aluminum bags best maintained physicochemical and microbial quality over a 45-day period. Microencapsulated mango juice has potential to be used in the food industry, including its role in beverage production and as a component in functional foods. • Fructooligosaccharide (FOS) was produced in mango juice by using enzymatic hydrolysis. • The highest FOS production in mango juice was 20% using Novozym® 960. • Microcapsule from a 3:1 ratio of G + RMD exhibited the highest antioxidant property. • Vacuum-sealed aluminum bag was best condition to preserve microcapsule's quality during storage. [ABSTRACT FROM AUTHOR]

This research demonstrated the significance of variety and thermal holding time (THT) at constant temperature (95 °C) on quality characteristics of mango juice. Eighteen samples from Mado, Julie and Kent mango varieties were produced using full factorial design. Quality parameters, sensory and microbial properties were determined. Variety and THT were significant for most notable variables considered except for some sensory properties. Juice of Julie had the highest vitamin C at 60s, while Mado were superior in virtually all other chemical parameters; having 31.93 – 49.97 µg/100g pro-vitamin A, 51.10 – 113 mg/100g total phenol, 25.60 – 81.40 mg/100g total flavonoid, 1.26 – 1.48 mg/L tannin and 12.60 – 13.60% °Brix. Microbial qualities were influenced by THT; with 60s long enough to achieve stable products. PCA cluster analysis further emphasized variety as the most quality-determining factor in mango juice.

Mango (Mangifera indica L.) is one the fruits that have shown antioxidant activity and high nutritional value. It was evaluated the effect of storage time and temperature on polyphenol content, ascorbic acid and antioxidant activity of mango (cv. Azucar) juice stored up to 64 days at 4 °C. Total polyphenol content was measured by Folin-Ciocalteu method, mangiferin and ascorbic acid were measured by HPLC (High-Performance Liquid Chromatography) and antioxidant activity was measured by ORAC (Oxygen Radical Absorbance Capacity), and ABTS•+ (2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) method. Total phenolic content decreased after 16 days of juice storage. Ascorbic acid values did not show significant differences until 48 days of storage, and mangiferin content was very similar throughout storage time. The antioxidant activity measured by ORAC method was similar until the end of the storage; however, ABTS value decreased after 32 days of juice storage. In conclusion, storage up to 32 days of mango juice at 4 °C did not alter its antioxidant activity and ascorbic acid content.

Processing technique and storage conditions are the main factors that affect the phytochemical profile of Not-from-Concentrate (NFC) juice, which could decrease the nutritional and bioactive properties of the corresponding juice. The aim of this study was to evaluate the quality changes that occurred in NFC mango juice after Ohmicsonication (OS) and during storage in comparison to other processing methods such as sonication (S), thermosonication (TS), ohmic heating (OH), and conventional heating (CH). Quality attributes such as polyphenoloxidase (PPO) and pectinmethylesterase (PME) activities, ascorbic acid and hydroxymethyl furfural (HMF) contents, total phenolics, total flavonoids, total carotenoids, electric conductivity, color values and microbial load (total plate count, mold, yeast, and psychrophilic bacteria) were examined. OS and OH treatments demonstrated the highest inactivation of PPO (100%), while CH and TS displaying inhibitions 89% and 90%, respectively and only S treatment exhibited insufficient inactivation of both PPO and microbial load. However, the inhibition of PME followed the order OS (96.5%) > OH (94.9%) > TS (92.5%) > CH (88.5%). The best treatment, with the highest retention of phytochemical contents (ascorbic acid, total carotenoids, antioxidant activity, total flavonoids, and total phenolic content) for NFC mango juice and during storage was obtained with OS treated samples compared to other treatments (in the order from the lowest to highest percentage, OS < OH < TS < CH). Consequently, the results indicated that OS could be applied as a new mild thermal treatment in the production of mango juice with improved quality properties of stored NFC mango juice.

The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioactive and volatile compounds of mango juices (MJ) from three cultivars (‘Peach’, ‘Sabre’ and ‘Tommy Atkins’) were investigated. Fermented and unfermented MJ were evaluated for LAB growth, physicochemical parameters, volatile compounds, antioxidants activities (DPPH, ABTS, FRAP methods), total phenolic content (TPC) and sensory properties. The unfermented juices served as a control. Twenty-four-hour fermentation was ideal for MJ based on LAB growth profiles. Generally, titratable acidity, TPC, FRAP, DPPH and ABTS scavenging activities significantly increased with fermentation by the L75 strain and were highest in the L75-fermented ‘Sabre’ MJ, while L75-fermented ‘Peach’ MJ had higher ABTS activity (p < 0.05). In contrast, the L56 strain enhanced β-carotene retention, with improved colour properties in L56-fermented ‘Peach’ MJ. Fermentation with L75 in ‘Sabre’ and ‘Peach’ MJ aided the synthesis of new volatile compounds (alcohols, esters, ketones and aldehydes). A PLS-DA scatter plot showed two clusters separating the ‘Peach’ and ‘Sabre’ mango juice fermented with L75 from the rest. Based on the variable importance of the projection value (VIP) scores, pentadecane, 8-hexyl and butyl isobutyrate were shown as marker candidates to distinguish ‘Peach’ and ‘Sabre’ MJ fermented with L75 from the other treatments, whereas ethyl octanoate and isobutyl acetate differentiated the ‘Sabre’ MJ fermented with L75 from the other treatments. ‘Sabre’ and ‘Peach’ MJ fermented with L75 and L56 could provide antioxidants, meeting the recommended daily requirements for ascorbic acid and carotenoids in adults and teenagers. Hence, lactic acid fermentation of these local cultivars is a way to benefit consumers.

Obtained result suggested that, Isolate 1 and Isolate 2 during storage at 5±1oC for 15days ranged between 8.75 9.55 log cfu/ml those were higher than 5 log cfu/ml. That means isolated lactic acid bacteria (LAB) contain probiotic characteristics & among three samples, the probiotic milk drink that was mixed with 10% mango juice was the most acceptable. [Fundam Appl Agric 2018; 3(2.000): 446-452]

Fermented beverage can be made from whey goat cheese base ingredients with Lactobacillus casei as inoculum. This product weakness is the aroma and viscosity that consumers have not liked. The addition of mango juice and carboxymethyl cellulose (CMC) is expected to improve product quality. This study aimed to explore the effect of mango juice and CMC concentrations on product quality. This research used complete randomized design with 2 factors. The analysis included physical, chemical, microbiological and sensory analysis of hedonic test. The results showed that mango juice concentrations significantly affected color and attributes of color, taste, and viscosity while CMC concentrations significantly influenced viscosity, color, and sensory attributes of color, aroma, taste, and viscosity acceptability. Mango juice and CMC concentration did not effect on pH, lactic acid, total soluble solids, protein, L. casei, taste and overall sensory attributes. The average sensory value of panelists indicated a slightly dislike to this product.Keywords: fermented drink, goat milk, mango juice, whey cheeseABSTRAKMinuman fermentasi dapat dibuat dari bahan dasar whey keju susu kambing dengan inokulum Lactobacillus casei. Kelemahan minuman fermentasi ini adalah aroma dan kekentalan yang belum disukai konsumen. Penambahan jus mangga dan carboxymethyl cellulose (CMC) diharapkan dapat meningkatkan mutu produk. Penelitian ini dilakukan untuk mengetahui efek perbedaan konsentrasi jus mangga (5%, 10% dan 15%) dan konsentrasi CMC (0,3%; 0,5%; 0,7%) terhadap mutu produk. Rancangan penelitian menggunakan rancangan acak lengkap dengan 2 faktor. Analisis yang dilakukan meliputi analisis fisik (warna dan kekentalan), analisis kimia (pH, asam laktat, total padatan terlarut dan protein), analisis mikrobiologi (total L. casei) dan analisis sensorik uji hedonik (atribut warna, aroma, rasa, kekentalan dan penerimaan keseluruhan). Hasil menunjukkan bahwa konsentrasi jus mangga berpengaruh nyata terhadap warna dan atribut penerimaan warna, rasa dan kekentalan produk. Konsentrasi CMC berpengaruh nyata terhadap viskositas, warna dan atribut sensorik warna, aroma, rasa dan penerimaan kekentalan. Konsentrasi jus mangga dan konsentrasi CMC tidak berpengaruh terhadap nilai pH, asam laktat, total padatan terlarut, protein, jumlah L. casei dan atribut sensorik rasa dan keseluruhan. Rata-rata nilai kesukaan panelis menunjukkan agak tidak suka dengan minuman fermentasi berbasis whey keju susu kambing, sehingga masih perlu penelitian lebih lanjut untuk mendapatkan produk yang disukai.Kata kunci: jus mangga, minuman fermentasi, susu kambing, whey keju

The objectives of this research were to study the effect of UV irradiation on quality characteristics of mango juice during cold storage. Mango juice exposed to UV radiation was also used to determine zero-order and first-order kinetic models of microbial (total plate count, yeast and mold count, and Escherichia coli) reduction. According to the microbiological results, UV light at 120 J/cm2 caused a 5.19 log reduction. It was found that microbial inactivation of all tested microorganisms followed first-order kinetic model. The treatments did not differ significantly in terms of the quality metrics. L*, b*, pH, total soluble solid, total phenolic compound, total flavonoid content, and antioxidant activity as measured by the DPPH and FRAP assay all tended to decline during storage at 4 °C, whereas a*, ∆E, titratable acidity, total plate count, yeast and mold count, as well as the total plate count, had an increasing trend. During storage at 4 °C, UV irradiation increased the shelf life of mango juice by about 14 days compared to the control sample. In conclusion, this study demonstrated the potential of UV treatment as an alternative to thermal pasteurization for preserving mango juice quality and safety while also prolonging shelf life. • UV radiation is effective treatment for inhibition of spoilage and pathogenic microorganism. • The microbial degradation conformed to a first-order kinetic model due to a higher R2. • Compared to pasteurization, UV radiation has the potential to preserve quality of mango juice. • UV treatment showed enhanced shelf life of mango juice during refrigerated storage. [ABSTRACT FROM AUTHOR]

Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of Lactiplantibacillus plantarum subsp. plantarum (MLP), Lacticaseibacillus rhamnosus (MLR), Lacticaseibacillus casei (MLC), Levilactobacillus brevis (MLB), and Pediococcus pentosaceus (MPP). Volatile compounds were sorbed using headspace solid phase microextraction, separated, and identified with gas chromatography-mass spectrometry. Forty-four (44) volatile compounds were identified. The control, MPP, and MLB had higher amounts of ethyl acetate, ethyl butyrate, 2-hexenal, 2,6-nonadienal, 2,2-dimethylpropanal, β-selinene, γ-gurjunene, α-copaene, and δ-cadinene, while MLC, MLP, and MLR had higher amounts of 2,3-butanedione and a cyclic hydrocarbon derivate. Consumers (n = 80) assessed their overall liking and characterized sensory attributes (appearance, color, aroma, flavor, consistency, acidity, and sweetness) using check-all-that-apply, and penalty analysis (just-about-right). Overall liking was associated with ‘mango color’, ‘pulp’, ‘mango aroma’, ‘sweet’, ‘natural taste’, and ‘mango flavor’ that described the control, MLB, MLC and MPP. Juices MLR and MLP were described as ‘bitter’, ‘sour’, ‘aftertaste’, and ‘off-flavor’. Multivariate analysis revealed relationships between the volatile compounds, mango juices fermented by different lactic acid bacteria, and sensory characteristics. Thus, the type of lactic acid bacteria strains determined the volatile and sensory profile of mango juices.

A simple and sensitive reduced graphene oxide-modified glassy carbon electrode-based electrochemical sensor was used for the concomitant determination of gallic acid (GA) and protocatechuic (PA) acid. The prepared sensor showed a significant enhancement in synergetic electro-catalytic performance towards GA and PA oxidation. A good resolution of the voltammetry peaks was obtained and a method of square wave voltammetry was developed for detection. The modified electrode was characterized by electrochemical techniques. The optimal experimental parameters were considered. GA and PA exhibited a linear increase in the peak currents with their concentrations in the range from 20 to 144 μmol•L-1 for GA and from 20 to 166 μmol•L-1 for PA, with limits of detection (S/N = 3) of 30.8 μmol•L-1 for GA and 10.2 μmol•L-1 for PA. The sensor applicability was simultaneously tested for the analytical determination of GA and PA in mango juice and exhibited a robust functionality. [ABSTRACT FROM AUTHOR]

Wheat grass, one of the members of Poaceae family, has been examined for therapeutic drugs efficiently. Wheat grass juice has become a popular beverage in various countries. Wheat grass is low in calories but high in nutrients, including antioxidants such as glutathione, vitamin C, and vitamin E. The juice is extracted from shoots of tender wheat grass and is an intensive source of minerals, vitamins, chlorophylls, antioxidants, polyphenols and active enzymes. The present investigation deals with the isolation of endophytic bacteria from wheat grass and development of probiotic formulation. A total of 25 endophytic bacteria were isolated from wheat grass and screened for pigment and hydrolytic enzyme production. The selected bacterial strains were screened for antimicrobial activity against pathogenic organisms Bacillus cereus (MTCC-430) , E. coli (MTCC-1687) and Yersinia sp. (MTCC-4912). The efficient bacterial strain EU-WG-01 was identified using 16S rRNA gene sequencing as Bacillus subtilis. Bacillus subtilis EU-WG-01 was inoculated into mango juice to prepare a probiotic formulation. Bacillus subtilis EU-WG-01 at concentration of 15% was used to ferment the probiotic drink. The physiochemical (Total soluble sugars, reducing/non-reducing sugars, titratable acidity, antioxidant activity, protein content, color attributes and ascorbic acid), biomass and cell viable count were analysed. Among the physiochemical parameters a significant decrease was observed in total soluble sugar from 15.68°brix to 16.51°brix, total sugars from 13.30% to 7.50%, non-reducing sugars reduced from 10.20% to 1.30%, ascorbic acid from 21.60/100 mg mL−1 to 14.90/100 mg mL−1. The antioxidant activity from 6.55% to 3.56% except for titratable acidity and reducing sugars increased significantly during 30 days storage under refrigeration. Bacillus subtilis EU-WG-01 viability was found to remain well above 2 log CFU/mL−1 for 30 days. Bacillus subtilis EU-WG-01 could be used for probiotic formulation for human health. [ABSTRACT FROM AUTHOR]

Energy drinks and mango juice are popular beverages. Apart from the natural ingredients and some additives present in these drinks, sugar is an important component of both. It has been established that, other than providing sweetness, sugars are potent to bring about health consequences for their consumers. Sweeteners, both artificial (aspartame, sodium cyclamate, and saccharin) and natural (sucrose), were our centers of interest. This study aimed to determine the presence and levels of these sweeteners in energy drinks and mango juice. Spectrophotometric methods were used to determine the concentration of the mentioned sugars. For this purpose, a total of 42 samples of 7 different brands were collected from different locations in Dhaka city, Bangladesh. The methods were found to be linear over the concentration range of 10-26 μg/mL (r 2 =0.9989), 137-320 μg/mL (r 2 =0.9891), 2.5-24 μg/mL (r 2 =0.9915) and 2354-2784 μg/mL (r 2 =0.9985) for aspartame, sodium cyclamate, saccharin, and sucrose, respectively. Mango juice contained a relatively lower amount of saccharin compared to energy drinks. In the case of aspartame, one brand of energy drinks had the least amount. Moreover, both energy drinks and mango juice had a similar content of sodium cyclamate, but one brand of mango juice had a relatively low content of sodium cyclamate., (Copyright © 2024, the Author(s).)

Mango (Mangifera indica L.) is one the fruits that have shown antioxidant activity and high nutritional value. It was evaluated the effect of storage time and temperature on polyphenol content, ascorbic acid and antioxidant activity of mango (cv. Azucar) juice stored up to 64 days at 4 °C. Total polyphenol content was measured by Folin-Ciocalteu method, mangiferin and ascorbic acid were measured by HPLC (High-Performance Liquid Chromatography) and antioxidant activity was measured by ORAC (Oxygen Radical Absorbance Capacity), and ABTS•+ (2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) method. Total phenolic content decreased after 16 days of juice storage. Ascorbic acid values did not show significant differences until 48 days of storage, and mangiferin content was very similar throughout storage time. The antioxidant activity measured by ORAC method was similar until the end of the storage; however, ABTS value decreased after 32 days of juice storage. In conclusion, storage up to 32 days of mango juice at 4 °C did not alter its antioxidant activity and ascorbic acid content. [ABSTRACT FROM AUTHOR]

Presently, the spoilage of pasteurized and hotfilled fruit juices by an Alicyclobacillus spp. (a spore forming, acido-thermophilic bacteria) is a challenging job for fruit juice industry. The present study was, therefore, designed to find a solution to the problem that needs to be environmentally friendly and economical. In this study, we have successfully applied the hurdle technology (i.e. head space, treated water and use of ascorbic acid) to increase the shelf life of pasteurized hot-filled mango juice for 90 days. Fortification of ascorbic acid (150 mg/l) to pasteurized hot-filled mango juice with no head space has significantly inhibited the growth of Alicyclobacillus spp. Similarly, water treated with ozone and UV before using it in juice did control the bacterial count. Among the quality attributes, color and flavor were significantly (p < 0.05) affected, while pH and 0Brix of the juice were slightly changed during storage. Hence, concluded that using treated water and ascorbic acid in pasteurized hot-filled mango juice, without a head space has the ability to inhibit the growth of Alicyclobacillus bacteria. Moreover, an increase in the shelf life of the pasteurized hot-filled mango juice was economical and environmentally friendly. [ABSTRACT FROM AUTHOR]

The present study was performed to analyze the microbial (total viable bacteria, total coliforms and total fungal) quality and chemical quality (pH, total soluble solids, acidity, ash content and vitamin C) of industrially processed mango (Mangifera indica) juices. Three bottled (Brand-1, Brand-2 and Brand-3) and two tetra packed (Brand-4, and Brand-5) juice samples were collected from three different locations namely Tangail bus stand (Point-1), Super shop market (Point-2) and Porabari bazar (Point-3) under the Tangail Sadar Upazilla, Bangladesh. Total viable bacteria were high in all brands of juice and values ranged from 1.3×105-1.2×108 cfu/ml. The mean values of total bacteria count were ranged from 4.63×105-5.6×107 cfu/ml. Total coliforms bacteria were ranged from 0-2×104cfu/ml with a range of mean value 0-7.7×103 cfu/ml in different brands. The mean value of total fungal found ranging from 8.2×105-1.12 to 1.6×107 cfu/ml. The pH was acidic and mean value ranged from 3.7-4.06. Study found that total soluble solids was ranged from 12%-13%. The concentration of acidity ranged between 0.16-0.39%.Very low amount of ash content (0.04-0.07%) indicated that mineral content was low. Concentration of vitamin C was also low and the mean value was ranged from 0.05-0.18 mg/100ml. The current study reveals that industrially processed mango juices are not conforming with microbiological as well as chemical specifications and thus conferred that industrially processed juices may not be safe for consumption. The manufacturing companies should develop the quality by maintaining hygiene and use the good quality ingredients in preparing different types of juices. [ABSTRACT FROM AUTHOR]

Background and Objectives: Zinc oxide (ZnO) nano-particles have been proven to have strong antibacterial activity against food borne pathogens. The practical applications of different concentrations (Control, 0, 1, 2, 4, 6 and 8 mM) of ZnO suspensions containing 1% acetic acid were investigated against the pathogenic bacteria like Staphylococcus aureus. Materials and Methods: The projects of laboratory and field number 3 were repeated. The order of 1% acetic acid, and the 6 mM and 8 mM suspension concentrations of zinc oxide nanoparticles containing acetic acid was/were used as antibacterial juices. The experiments were repeated three rounds. The data were analyzed by ANOVA software, and the P

Consumer demand for safe and nutritious fruit juices has led to the development of a number of food processing techniques. To compare the effect of two processing technologies, thermo-sonication (TS) and ultra-high pressure (UHP), on the quality of mango juice, fresh mango juice was treated with TS at 25, 45, 65 and 95 °C for 10 min and UHP at 400 MPa for 10 min. The phenolic profile of mango was also analyzed using the newly developed ultra-performance liquid chromatography-electrospray ionization-quadrupole time of flight-mass spectrometry (UPLC-Q-TOF-HRMSn) and, based on this result, the effect of TS and UHP on the phenolics of mango juice was evaluated. Both treatments had minimal effects on the oBrix, pH, and titratable acidity of mango juice. The residual activities of three enzymes (polyphenol oxidase, peroxidase, and pectin methylesterase), antioxidant compounds (vitamin C, Total phenolics, mangiferin derivatives, gallotannins, and quercetin derivatives) and antioxidant activity sharply decreased with the increase in the temperature of the TS treatment. Nevertheless, the UHP treatment retained antioxidants and antioxidant activity at a high level. The UHP process is likely superior to TS in bioactive compounds and antioxidant activity preservation. Therefore, the mango juice products obtained by ultra-high-pressure processing might be more beneficial to health.

A simple and sensitive reduced graphene oxide-modified glassy carbon electrode-based electrochemical sensor was used for the concomitant determination of gallic acid (GA) and protocatechuic (PA) acid. The prepared sensor showed a significant enhancement in synergetic electro-catalytic performance towards GA and PA oxidation. A good resolution of the voltammetry peaks was obtained and a method of square wave voltammetry was developed for detection. The modified electrode was characterized by electrochemical techniques. The optimal experimental parameters were considered. GA and PA exhibited a linear increase in the peak currents with their concentrations in the range from 20 to 144 µmol·L−1 for GA and from 20 to 166 µmol·L−1 for PA, with limits of detection (S/N = 3) of 30.8 µmol·L−1 for GA and 10.2 µmol·L−1 for PA. The sensor applicability was simultaneously tested for the analytical determination of GA and PA in mango juice and exhibited a robust functionality.

Microencapsulation as a state of the art method has far-reaching impact on probiotic survival. In this study, mango fruit juice together with free and Microencapsulated Lactobacillus Casei were investigated. To this end, Lactobacillus Casei was encapsulated by means of calcium alginate, chitosan coating via extrusion technique, and the viability assessment was performed on a weekly basis using plate count method. It was then incubated in simulated gastric juice (along with pepsin, pH=2) and simulated intestinal juice (along with pancreatin and bile salts, pH = 8) for 6 hours at 37oC. It was found that the survival rate of probiotic bacteria was significantly promoted by microencapsulation in the simulated human gastro-intestinal condition. Likewise, minimal changes were observed in the probiotic count and pH during storage of the beverages at 4 °C. Along the same lines, the shelf-life of the mango fruit juice was estimated to be 28 days under refrigerator condition. The outcome of the study points to the considerable potential of microencapsulated Lactobacillus Casei as a probiotic in fruit juice due to its stability and survival in human gastro intestinal condition. [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 effect of high pressure homogenization (HPH) on pH, total soluble solid, color, particle size distribution (PSD), microstructure, ζ-potential, water soluble pectin, apparent viscosity, thixotropy, dynamic rheological characteristics of mango juice were investigated in this study. PSD analysis showed the volume peak of mango juice was moved from 138 to 6 μm after 1 HPH pass at 20 °C from 40 to 190 MPa, indicating HPH significantly decreased the particle diameter. Correspondingly, the suspended particles were smaller after HPH observed by optical microscopy, highlighting the effect of HPH in disrupting the fruit juice particles. HPH changed the content of water soluble pectin, and the content was increased with increasing inlet temperature and passes number, whereas no change was found for ζ-potential. The apparent viscosity was significantly enhanced by HPH, meanwhile thixotropy, storage modulus and loss modulus were also altered, and those changes were related to the HPH condition applied. Results showed that HPH significantly changed the rheological properties of mango juice. [ABSTRACT FROM AUTHOR]

Mango is one of the most popular fruits and a good source of antioxidants compounds. In this study, we monitor the stability of physicochemical and sensory characteristics, antioxidant activity and content of carotenoids and polyphenols of ripe mango cultivar Azúcar stored up to 60 days at - 20°C. All analyses were carried out in mango juice prepared using pulp stored during 1, 8, 30, 44 and 60 days. The sensory analysis was carried out by 200 untrained panelists and juices B and D had the highest scores in all attributes followed by juice C. Physicochemical characteristics were measured by official methods (Association of official analytical chemists) and they were similar through different storage time except for calories and total carbohydrates. Total carotenoids, flavonoids and polyphenols content were measured by colorimetric methods. Polyphenols content was similar over time, meanwhile carotenoids and flavonoids content increased after 8 days of storage and they decreased after 30 days of storage. Antioxidant activity was measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical, ABTS (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) radical and hydrophilic ORAC (oxygen radical absorbance capacity) method. Juice prepared after 8 and 30 days of mango storage showed the highest antioxidant activity in almost methods. In conclusion, juice prepared from ripe mango cultivar Azucar had similar physicochemical characteristics, sensory characteristics, total phenolic content and antioxidant activity between 1 and 30 days of storage at -20°C. [ABSTRACT FROM AUTHOR]

High hydrostatic pressure (HHP) and high-pressure homogenization (HPH) were applied to mango juice to explore their effects on gastric retention rate (G-CRR), bioaccessibility (BAC) of total and individual carotenoids, and the corresponding mechanisms from macroscopic to microscopic scales. Compared to the control, both HHP and HPH at 50 MPa had no significant effect on BAC and G-CRR, whereas HPH at 100 MPa significantly increased BAC by 44.33% and G-CRR by 11.84%. Further HHP treatments (particularly at 400 MPa) on the 100 MPa-HPH-pretreated samples significantly increased BAC by 71.37% and G-CRR by 24.24%. Violaxanthins/esters were less stable than carotenes in the stomach, resulting in lower bioaccessibility of violaxanthins/esters. G-CRR and BAC were negatively correlated with the viscosity and particle size of juice, whereas they were positively correlated with the solubility/dispersibility of carotenoids. In addition, pectin-carotenoid interactions may also be an important factor affecting the digestive fate of carotenoids in juice. High pressure processing (High hydrostatic pressure, HHP, and high pressure homogenization, HPH) is a non-thermal technique and its effect on the bioaccessibility of carotenoids in fruits and vegetables have attracted attention from researchers. Our research found that HPH and HHP combined treatment could decrease the particle size of mango juice, and increase the viscosity and turbidity as well as the bioaccessibility of carotenoids therein. This technology can be used to preserve the physical stability of mango juice and improve the nutritional value. • HHP and HPH (50 MPa) has no effect on G-CCR and BAC while HPH (100 MPa) increase them. • Compared to HPH (100 MPa), HPH (100 MPa) + HHP further increase the G-CRR and BAC. • Xanthophylls/esters are less stable than carotenes in stomach, reducing their BAC. • Joint effect of viscosity, particle size and carotenoid distribution on G-CRR and BAC. • Pectin-carotenoid interaction may play an important role in G-CRR and BAC. [ABSTRACT FROM AUTHOR]