Effect of the thermal state during Manila mango processing by mild flash vacuum-expansion on carotenoids and enzymatic activity |
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| Affiliation: | 1. Unidad de Investigación y Desarrollo de Alimentos, Instituto Tecnológico de Veracruz, M. A. de Quevedo 2779, Col. Formando Hogar, Veracruz C.P. 91897, Mexico;2. CIRAD, UMR Qualisud, F-34398 Montpellier, France;3. Qualisud, Univ Montpellier, CIRAD, Montpellier SubAgro, Université d''Avignon, Université de la Réunion, Montpellier, France;4. CONACYT-CIAD (Centro de Investigación en Alimentación y Desarrollo), Laboratorio de calidad, autenticidad y trazabilidad de los alimentos, Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La victoria, Hermosillo C.P. 83304, Sonora, Mexico;1. Instituto Federal do Triangulo Mineiro (IFTM) - Campus Uberlândia, Uberlândia 38400-970, Brazil;2. Escola de Agronomia, Universidade Federal de Goiás (UFG), Av. Esperança, s/n, Setor Samambaia, 74690-900 Goiânia, Goiás, Brazil;3. Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21941-909, Brazil;4. Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Rio de Janeiro 24230-340, Brazil;1. Department of Food Science, University of Otago, Dunedin 9054, New Zealand;2. Riddet Institute, Palmerston North 4442, New Zealand;3. Department of Computer Science, University of Otago, Dunedin 9054, New Zealand;1. Institute of Thermal Technology, Silesian University of Technology, Konarskiego 22, 44-100 Gliwice, Poland;2. Norges Teknisk-Naturvitenskapelige Universitet, Kolbjø rn Hejes Vei 1D, Trondheim 7049, Norway |
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| Abstract: | Flash vacuum-expansion (FVE) was assessed as an alternative to conventional techniques for Manila mango processing, which is a highly perishable variety.MethodologyThe impact of different thermal exposure times, followed by cold storage, on carotenoids, enzymatic activity of polyphenol oxidase (PPO) and peroxidase (POD), as well as antioxidant and color properties was evaluated. Results and discussion - an increase in heat intake promoted the isomerization of all-trans into all-cis forms but allowed products with considerable amounts of provitamin A to be obtained, in addition to achieving complete inhibition of PPO and POD after processing. During storage, great stability of the carotenoids, a greater conservation of the antioxidant and color properties, and a partial recovery of POD activity were observed.ConclusionFVE showed it's a viable alternative by retaining more than 58% of all-trans-β-carotene and inducing enzymatic inactivation which resulted in greater stability of quality properties of the final product.Industrial relevanceThe transformation of “Manila” mango into puree is a viable alternative for the use and management of this variety, whose physiological characteristics make it highly perishable. The results obtained in the present study show the ability of the flash vacuum-expansion process (FVE) to obtain a minimally processed product, without additives, capable of preserving considerable contents of carotenoids, as well as provitamin A equivalents, also achieving the inactivation of endogenous enzymes responsible for deterioration of quality and an increase in color stability and antioxidant properties. The results could be used by the food industry as a basis for the application of FVE during the transformation of Manila mango, reducing postharvest losses, and allow obtaining a more stable product with greater commercial attractiveness. |
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