Differential Scanning Calorimetry Analysis of the Effects of Heat and Pressure on Protein Denaturation in Soy Flour Mixed with Various Types of Plasticizers

The effects of heat and pressure on protein denaturation in soy flour were explored by an experimental design that used pressure (atmospheric to 600 MPa), temperature (room to 90 °C), time (1 to 60 min), and type of aqueous plasticizer (NaCl, sucrose, betaine, and lactobionic acid (LBA)) as factors. When 50% (w/w) soy flour‐water paste was high hydrostatic pressure (HHP)‐treated for 20 min at 25 °C, the treatment at 200 MPa showed a small effect on denaturation of only the 7S soy globulin, but the treatment at 600 MPa showed a significant effect on denaturation of both the 7S and 11S soy globulins. The treatment at 60 °C showed a less‐pronounced effect on denaturation of the 11S globulin, even at 600 MPa, but that at 90 °C showed a similar extent of denaturation of the 11S globulin at 600 MPa to that at 25 °C. Chaotropic 2N NaCl, 50% sucrose‐, 50% betaine‐, or 50% LBA‐water solutions showed protective effects on protein denaturation during HHP treatment at 25 °C. Although LBA enhanced the extent of thermostability of soy protein less than did 2N NaCl, LBA exhibited better stabilization against pressure. The results from DSC analysis demonstrated that thermostable soy proteins were not always barostable.     

Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing

The paper examines the effect of High Pressure Processing (HPP) (300 MPa), the incorporation of microbial transglutaminase (MTGase) and the addition of different additives such as lysine and cystine, as potential enhancers of low-salt (0.3%) surimi gel. Effects on myosin as the molecule responsible for gelation was monitored by Fourier transform infrared spectroscopy, Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE), and dynamic rheometry measurements. The effects on physicochemical properties of surimi gels were determined by Folding and Puncture tests and water holding capacity.Results indicated an increase in β-sheet when HPP was applied or additives added (cystine and lysine), especially when samples are treated with MTGase. Protein aggregation due to HPP and the additives resulted in lower myosin heavy chain (MHC) band density in the SDS–PAGE. Rheometry measurements indicated that MTGase activity was prompted by the incorporation of cystine and lysine in the absence of HPP. Also, HPP assisted gelation, resulting in improved mechanical properties of the gels. Samples containing additives, with or without HPP, exhibited the highest Folding test scores, indicating greater network flexibility. Lastly, water binding capacity was also enhanced by both additives and HPP.Industrial relevanceThe industrial relevance of the present work is focused on the appropriated gelation of myofibrillar proteins which is an essential step in the elaboration of surimi-based products. Sodium chloride has an important role in that fact inducing protein unfolding and solubilization. The reduction in NaCl content, following the NAOS strategy, required the application of different technologies to facilitate surimi adequate gelation. High-pressure processing has been commonly used as an innovative technology to prolong shelf life but it can be successfully used to induce proteins gelation. Due to that ability, the use of high pressure on surimi-based products result an interesting tool to facilitate surimi gelation. The use of Microbial transglutaminase (MTGase) alone or in combination with some aminoacids such as lysine and cystine can significantly improve surimi gelation added in a very small proportion.     

Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions

This study analyzed the effects of high hydrostatic pressure (HHP) and composition of the pre-treatment immersion step, on quality attributes (color and lipid oxidation) and shelf life based on microbial counts of a beef product, during cold storage at 0 °C. Meat slices were immersed in a preservative solution containing sodium nitrite, ascorbic acid, and two different concentrations of NaCl (30 and 60 g/L); HHP of 400 and 600 MPa were applied. Results were compared with those of an untreated beef control. Color parameters of the HHP-treated beef were visually acceptable (a* > 14) in all tested cases, although they were affected by NaCl concentration and the applied pressure. HHP increased TBARS index, observing higher values at 600 than at 400 MPa; samples immersed in the solution containing 30 g/L NaCl presented higher TBARS values. However, in all cases, they remained below the detection limit of rancid meat products (<1 mg MDA/kg). Beef samples immersed in the solution with the highest concentration of NaCl (60 g/L) and subjected to 400 or 600 MPa maintained their microbial stability over 5 and 6 weeks, respectively, at 0 °C; these shelf life values were higher than those observed in the samples treated with 30 g/L NaCl.     

The Pepsin Digestibility of Thermal Gel Products Made from White Croaker (Pennahia argentata) Muscle in Associating with Myosin Polymerization Levels

Thermal gels were made from white croaker (Pennahia argentata) surimi at various polymerization levels of myosin heavy chains induced by suwari treatment at 38 °C for various time periods and subsequently heated at 85 °C for 20 min. Myosin heavy chain polymerization levels were also achieved in the presence of microbial transglutaminase (MTG) added at various concentrations in the surimi. The breaking strength and breaking strain rate were markedly increased during suwari treatment up to 60 min in accordance with the increased levels of myosin heavy chain polymerization. MTG enhanced myosin heavy chain polymerization during suwari treatment for 15 and 30 min, resulting in the increase of breaking strength. The solubilization in 8 M urea and pepsin digestibility of these gels as well as angiotensin I‐converting enzyme (ACE) inhibitory activity of their pepsin digests were decreased with the increased levels of myosin heavy chain polymerization. These results suggest that myosin heavy chain polymerization affects not only rheological properties of thermal gels but also their functional properties for human health.     

Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carps

The gel strength, compressibility and folding characteristic of suwari (set) and kamaboko (set and cooked) gels prepared from rohu ( Labeo rohita ), catla ( Catla catla ) and mrigal ( Cirrhinus mrigala ) surimi were examined to understand the occurrence of suwari and modori phenomena in surimi from major freshwater carps. Suwari setting of gels did not take place at lower temperatures. Suwari gels showed good gel strength at 50 °C for rohu and at 60 °C for catla and mrigal after 30 min setting time. Incubation for 60 min decreased the gel strength at 60 °C for rohu and catla. Setting at 25 °C followed by cooking at 90 °C increased the gel strength. Increased setting temperature, however, decreased the gel strength of cooked gels. Gel strength and compressibility data were supported by folding characteristics. © 2002 Society of Chemical Industry     

Effect of High Pressure and/or Temperature over Gelation of Isolated Hake Myofibrils

High hydrostatic pressure (HHP) processing was used to determine its ability to induce protein gelation. Isolated hake myofibrils were processed by HHP at 0, 150, 250, and 500 MPa (10?ºC/10 min) and/or by heating (90?ºC/20 min). The results were analyzed by Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), determination of sulfhydryl group contents, and dynamic rheometry measurements. FTIR data indicated that secondary protein structures exhibited a reduction in α-helix together with an increase in β-sheet as a result of protein denaturation caused by HHP. DSC showed that HHP induced a reduction in myosin denaturation temperature (T _peak) indicating protein unfolding. Protein gelation after HHP is based on physical (non-covalent) interactions which make more sulfhydryl groups available, while after heating, it is based on the formation of covalent (disulfide) bonds as a consequence of protein denaturation reducing the sulfhydryl groups. The combination of HHP and heating, particularly the latter, improved network stabilization. These results were reflected in the rheological changes, in which heated gels showed more elastic, cohesive, and time-stable networks than pressurized (non-heated) gels. The HHP effect provided softer, more flexible networks. The gel at 500 MPa was the most elastic and time-stable and exhibited the highest level of connectivity.     

Effect of High Hydrostatic Pressure and Temperature on Enzymatic Activity and Quality Attributes in Mango Puree Varieties (cv. Tommy Atkins and Manila)

Pectinmethylesterase (PME), peroxidase (POD), and polyphenoloxidase (PPO) residual activities (RAs) and physicochemical parameters (pH, total soluble solids (TSS), water activity (a_w), viscosity and color) of Tommy Atkins and Manila mango purees (MPs) were evaluated after high hydrostatic pressure (HHP) treatments at 400–550 MPa/0–16 min/34 and 59 °C. HHP treatment applied at 59 °C induced higher enzyme inactivation levels than the treatment applied at 34 °C in both MPs. The lowest RA of PME (26.9–38.6%) and POD (44.7–53%) was achieved in Manila MP treated at 450 MPa/8–16 min/59 °C and 550 MPa/4–16 min/59 °C, respectively. Otherwise, Tommy Atkins puree pressurized at 550 MPa/8–16 min/59 °C had the lowest PPO RA (28.4–34%). A slight decrease in pH and TSS values of both HHP-processed MPs at 34 and 59 °C was observed, whereas the a_w remained constant after processing. The viscosity of MPs tended to augment up to 2.1 times due to the application of HHP. No significant changes were observed in color parameters of Tommy Atkins MP, except at 550 MPa and 59 °C where higher yellow index (YI) (122.4?±?3.3) and lower L* (37.3?±?5.3) were obtained compared to the untreated MP. HHP caused an increase in L* values in Manila MP, whereas no clear trend was observed in YI. HHP processing at 550 MPa combined with mild temperature (59 °C) during 8 min could be a feasible treatment to reduce enzymatic activity and preserve fresh-like quality attributes in MP.     

Effects of High‐Hydrostatic Pressure on Inactivation of Human Norovirus and Physical and Sensory Characteristics of Oysters

The purpose of the study was to determine the effect of high‐hydrostatic pressure (HHP) on inactivation of human norovirus (HuNoV) in oysters and to evaluate organoleptic characteristics of oysters treated at pressure levels required for HuNoV inactivation. Genogroup I.1 (GI.1) or Genogroup II.4 (GII.4) HuNoV was inoculated into oysters and treated at 300 to 600 MPa at 25 and 0 °C for 2 min. After HHP, viral particles were extracted by porcine gastric mucin‐conjugated magnetic beads (PGM‐MBs) and viral RNA was quantified by real‐time RT‐PCR. Lower initial temperature (0 °C) significantly enhanced HHP inactivation of HuNoV compared to ambient temperature (25 °C; P < 0.05). HHP at 350 and 500 MPa at 0 °C could achieve more than 4 log₁₀ reduction of GII.4 and GI.1 HuNoV in oysters, respectively. HHP treatments did not significantly change color or texture of oyster tissue. A 1‐ to 5‐scale hedonic sensory evaluation on appearance, aroma, color, and overall acceptability showed that pressure‐treated oysters received significantly higher quality scores than the untreated control (P < 0.05). Elevated pressure levels at 450 and 500 MPa did not significantly affect scores compared to 300 MPa at 0 °C, indicating increasing pressure level did not affect sensory acceptability of oysters. Oysters treated at 0 °C had slightly lower acceptability than the group treated at room temperature on day 1 (P < 0.05), but after 1 wk storage, no significant difference in sensory attributes and consumer desirability was observed (P > 0.05).     

Gel Forming Characteristics of Frozen Surimi from Chum Salmon in the Presence of Protease Inhibitors

When salted surimi paste of chum salmon was incubated at 20–60°C, a marked loss of the breaking strength of heat-induced gel occurred simultaneously with breakdown of myosin heavy chain, but this was effectively suppressed by addition of cysteine protease inhibitors or bovine plasma powder. In the presence of protease inhibitor, the surimi gels were formed at relatively low temperatures showing highest gel strength at incubations of 50 and 60°C. Chum salmon surimi showed no evidence of suwari and no myosin heavy chain cross-linking.     

Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting

ABSTRACT: The functional properties (hardness, cohesiveness, color, and whiteness) of 5 food ingredients (2 whey protein concentrates [WPC 45 and WPC 76], whey protein isolate [WPI], egg white [EW], and potato starch [PS]) added to surimi gels were evaluated using 2 different thermal regimes. Hardness and cohesiveness of whiting surimi gels prepared using a rapid cook treatment (90°C for 15 min) did not significantly change on the addition of test ingredients. Hardness and cohesiveness of whiting surimi with added ingredients prepared using a suwari set treatment (0° to 4 °C for 12 h followed by 90°C for 15 min) were increased ( P < 0.05) on addition of additives with the exception of WPC 76, which decreased ( P < 0.05) surimi hardness and cohesiveness. Results showed that starch was more effective in improving the functional properties of surimi when compared with all other protein additives assessed.     

Enhancement of the Gelation Properties of Surimi from Yellowtail Seabream (Parargyrops edita,Sparidae) with Chinese Oak Silkworm Pupa,Antheraea pernyi

In this study, the textural properties and micromechanism of yellowtail seabream (Parargyrops edita, Sparidae) surimi, with and without Chinese oak silkworm pupa homogenate (SPH), were investigated at different levels. The fresh, freeze‐dried, and oven‐dried SPH all showed a gel‐enhancing ability in suwari (40/90 °C) and modori (67/90 °C) gels, in a concentration‐dependent manner. Though the drying treatments can improve the storability of SPH, compared with fresh, the effect of the active substance was weakened. Suwari and modori gels added with 5%(w/w, whole product) fresh SPH had the increase in breaking force and deformation by 37.39% and 47.98%, and 85.14% and 78.49%, respectively, compared with the control gel (without SPH addition). The major myofibrillar protein, especially myosin heavy chain (MHC), was better retained by the addition of SPH. Compared the control group, a finer, denser, and more ordered 3‐dimensional gel network microstructure was obtained, and different Df (Fractal dimension) was analyzed by using the box count method. This was found in all samples from 2.838 to 2.864 for suwari gels and 2.795 to 2.857 for modori gels, respectively. Therefore, the modori of yellowtail seabream surimi, linked with endogenous proteases, could be retarded in the presence of SPH, leading to an increase in gel strength.     

Comparing the Effects of High Hydrostatic Pressure and Ultrahigh Temperature on Quality and Shelf Life of Cloudy Ginger Juice

The effects of high hydrostatic pressure (HHP) at 500 MPa for 10 min and ultrahigh temperature (UHT) at 110 °C for 8.6 s on the quality of cloudy ginger juice (CGJ) were investigated during storage for 91 days at 4 and 25 °C. The quality aspects studied were microbial stability and selected properties, including pH, total soluble solids (TSS), titratable acidity (TA), total phenols, gingerols, antioxidant capacity, color, and aroma composition. The results showed that HHP treatment led to a 3.0 log cycle reduction of microbial load but did not influence pH, TSS, TA, antioxidant capacity, and color (day 0). Total phenol content increased by 5.31 % after HHP treatment but decreased significantly by 14.74 % after UHT treatment (day 0). Gingerols increased by 14.43 and 14.18 % after HHP and UHT treatments (day 0), respectively. Monoterpenoids, which are the main volatile aroma compounds, did not change significantly after HHP treatment but decreased significantly by 2.27 % after UHT treatment (day 0). During storage, the decreases in total phenols, gingerols, and antioxidant capacity in the UHT-treated GCJ were more noticeable than those in the HHP-treated GCJ. Kinetic data of changes in total phenols, gingerols, and antioxidant capacity fitted into the combined model well. The changes in antioxidant capacity were positively and significantly correlated to total phenols and gingerols. Color darkened and aroma faded in both HHP-treated and UHT-treated CGJs during storage. The quality changes in samples stored at 25 °C were also more noticeable than those stored at 4 °C.     

Selective-Targeted Effect of High-Pressure Processing on Proteins Related to Quality: a Proteomics Evidence in Atlantic Mackerel (Scomber scombrus)

The effect of high hydrostatic pressure (HHP) treatment (150, 300, and 450 MPa for 0, 2.5, and 5 min) on total sodium dodecyl sulfate (SDS)-soluble and sarcoplasmic proteins in frozen (?10 °C for 3 months) Atlantic mackerel (Scomber scombrus) was evaluated. Proteomics tools based on image analysis of SDS-polyacrylamide gel electrophoresis (SDS-PAGE) protein gels and protein identification by tandem mass spectrometry (MS/MS) were applied. Total SDS-soluble proteins, composed in high proportion of myofibrillar proteins, were stable under pressurization treatment in terms of solubility and electrophoretic gel profiles. However, pressurization reduced sarcoplasmic proteins’ solubility, modified their one-dimensional (1-D)/two-dimensional (2-D) SDS-PAGE patterns in a direct-dependent manner, and exerted a selective effect on particular sarcoplasmic proteins depending on processing conditions. Thus, protein bands assigned to creatine kinase, fructose-bisphosphate aldolase A, glycogen phosphorylase, and β-enolase were degraded at 300–450 MPa. Additionally, the stability of triosephosphate isomerase B, phosphoglucomutase, and phosphoglycerate kinase-1 was found to be HHP-reduced when submitted at 450 MPa. HHP processing (300–450 MPa) also induced a cross-linking product formation of pyruvate kinase and two compounds derived from tropomyosin at 450 MPa. Frozen storage time of pressurized samples induced an additional lessening in protein solubility, but electrophoretic patterns were not modified. The present investigation emphasizes the higher lability of sarcoplasmic proteins under HHP treatment and the important role of these proteins in the sensory quality enhancement provided by milder HHP conditions on frozen mackerel. HHP technology is expected to boost the development of novel tailored processing approaches to tackle food quality challenges.     

Effects of Hydrolysates from Silver Carp (Hypophthalmichthys molitrix) Scales on Rancidity Stability and Gel Properties of Fish Products

This study aimed to evaluate the effectiveness of hydrolysates, which were obtained from the scales of silver carp (Hypophthalmichthys molitrix) by papain, flavourzyme, and Alcalase 2.4 L, as natural antioxidants in silver carp mince and surimi gels during storage at 4 °C. The hydrolysates that possess greater in vitro antioxidant activities (DPPH radical-scavenging activity, Fe²⁺-chelating activity, and reducing power), including hydrolysates catalyzed by papain at 10 min (HP), flavourzyme at 5 min (HF), and Alcalase 2.4 L at 5 min (HA), were chosen as additives. Color, cooking loss, conjugated dienes (CDs), thiobarbituric acid reactive substances (TBARS), fatty acids, and sensory scores of mince were measured on days 0, 2, 4, 6, and 8 during 4 °C storage; additionally, whiteness, breaking force, deformation, gel strength, and sensory score of surimi gels were measured on days 1, 3, 5, 7, 9, and 11 during 4 °C storage. The results indicate that HA was conducive to lowering the cooking loss of mince and that HF significantly (P?<?0.05) reduced the CDs value of mince. For surimi gels, HF improved whiteness, deformation, and gel strength. Hence, HF could serve as a natural antioxidant during early oxidation and improve gel formation of silver carp products.     

Comparison of Microbial Inactivation and Rheological Characteristics of Mango Pulp after High Hydrostatic Pressure Treatment and High Temperature Short Time Treatment

The effects of high hydrostatic pressure (HHP) treatments at pressures of 300–600 MPa for 1–20 min and of high-temperature, short-time (HTST) treatment on the inactivation of natural microorganisms in blanched mango pulp (BMP) and unblanched mango pulp (UBMP) were investigated. No yeasts, molds, or aerobic bacteria were detected in BMP or UBMP after HHP treatments at 300 MPa/15 min, 400 MPa/5 min, 500 MPa/2.5 min, and 600 MPa/1 min and HTST treatment at 110 °C/8.6 s. Therefore, these conditions were selected to study the effects of HHP and HTST treatments on pectin methylesterase (PME) activity, water-soluble pectin (WSP) levels, and the rheological characteristics of UBMP and BMP. HHP treatment at a pressure of 600 MPa for 1 min significantly reduced PME activity in UBMP and significantly activated PME in BMP, whereas pressures of 300–500 MPa activated PME regardless of blanching. However, PME activity was reduced by 97 % in UBMP and was completely inactivated in BMP by HTST treatment. WSP levels were significantly decreased by HHP treatment but were increased by HTST treatment in UBMP and BMP. Both HHP and HTST treatments increased the viscosity, storage modulus, and loss modulus of UBMP and BMP. No significant changes in total sugar, total soluble solids, titratable acid, or pH were found after any treatment.     

Effects of High Hydrostatic Pressure on the Physical,Microbial, and Chemical Attributes of Oysters (Crassostrea virginica)

The change in the quality attributes (physical, microbial, and chemical) of oysters (Crassostrea virginica) after high hydrostatic pressure (HHP) treatment at 300 MPa at room temperature (RT, 25 °C) 300, 450, and 500 MPa at 0 °C for 2 min and control oysters without treatment were evaluated over 3 wk. The texture and tissue yield percentages of oysters HHP treated at 300 MPa, RT increased significantly (P < 0.05) compared to control. Aerobic and psychrotrophic bacteria in control oysters reached the spoilage point of 7 log CFU/g after 15 d. Coliform counts (log MPN/g) were low during storage with total and fecal coliforms less than 3.5 and 1.0. High pressure treated oysters at 500 MPa at 0 °C were significantly higher (P < 0.05) than oysters HHP treated at 300 MPa at 0 °C in lipid oxidation values. The highest pressure (500 MPa) treatment in this study, significantly (P < 0.05) decreased unsaturated fatty acid percentage compared to control. The glycogen content of control oysters at 3 wk was significantly higher (P < 0.05) when compared to HHP treated oysters [300 MPa, (RT); 450 MPa (0 °C); and 500 MPa (0 °C)]. HHP treatments of oysters were not significantly different in pH, percent salt extractable protein (SEP), and total lipid values compared to control. Based on our results, HHP prolongs the physical, microbial, and chemical quality of oysters.     

Microbial Transglutaminase and ε-(γ-Glutamyl)lysine Crosslink Effects on Elastic Properties of Kamaboko Gels

Kamaboko gels from Alaska pollock surimi (SA? and 2nd? grades) were prepared by setting at 10 or 45°C with Microbial transglutaminase (MTGase) and its effect on gel properties was investigated. At 10 and 45°C, gels from 2nd? grade surimi paste showed increases in breaking strength, without decline in deformation. Gel from SA? graded surimi paste showed an increase in breaking strength with no changes in deformation in 45°C setting, up to 0.03% MTGase. Crosslinking of myosin heavy chains through ε-(γ-glutamyl)lysine bonds was observed and a possible correlation was shown between ε-(γ-glutamyl)lysine content and gel strength (breaking strength X strain). ε-(γ-Glutamyl)lysine content up to 3 μmol/100g or MTGase 0.03% or higher improved gel properties.     

Transglutaminase Effects on Low Temperature Gelation of Fish Protein Sols

Myosin polymerization and formation of ?-(γ-glutamyl)lysine linkages were quantified in Alaska pollock surimi gels which contained no additive (control), or a commercial microbial transglutaminase (MTGase). As preincubation (“setting”) time at 25°C was increased, the gel strength of control and 0.2% MTGase-added samples increased, with greater increases at higher MTGase levels. SDS-PAGE and HPLC analyses showed increasing nondisulfide polymerization and ?-(γ-glutamyl)lysine dipeptide content, with increasing setting time and/or added MTGase. Content of ?-(γ-glutamyl)lysine dipeptide correlated with gel strength (shear stress) and shear modulus at failure (G_f) for these gels. Higher stresses were measured in samples containing 0.2% MTGase than in controls at corresponding levels of ?-(γ-glutamyl)lysine dipeptide, indicating that rate of myosin polymerization may affect ultimate gel strength.     

Covalent Bonding in Pressure-Induced Fish Protein Gels

Surimi pastes were gelled by pressure, incubation at 25°C, cooking, or their combination. Differential scanning calorimetry and solubility measurements indicated that myosin denaturation and disulfide bond formation occurred during pressure-induced gelation. Time of pressure treatment had little effect on gel fracture properties. Nondisulfide covalent polymerization of myosin did not appreciably occur during pressure-induced gelation, but was prevalent in gels incubated at 25°C, even when such incubation followed pressure treatment. That combination treatment increased the stress value of cooked gels more than six times, indicating synergy of pressure with the endogenous enzyme transglutaminase, thought to be responsible for gelation of surimi pastes at 25°C.     

High Hydrostatic Pressure and Temperature Applied to Preserve the Antioxidant Compounds of Mango Pulp (<Emphasis Type="Italic">Mangifera indica</Emphasis> L.)

High hydrostatic pressure (HHP) processes combined with moderate heating can be used to preserve foods while maintaining general quality. The effect of these conditions on the total phenolic (TP), vitamin C (L-ascorbic acid (AA)), carotenoids, and antioxidant activity (AOA) of mango purees was evaluated. Purees were processed at 400–550 MPa/34 and 59 °C at different holding times. Unprocessed puree had TP of 26.6 mg gallic acid/100 g, 21.1 mg L-ascorbic acid/100 g, AOA of 885 μmol trolox equivalents/100 g, and total carotenoids of 6.0 mg β-carotene/100 g. HHP treatments increased the phenolic concentrations up to 34% (550 MPa/59 °C/2 and 4 min) compared with the initial content, probably due to improvement of their extraction. AA content was reduced significantly (10–45%) after all HHP processes performed at 59 °C, while at 34 °C, they were diminished only after 8 and 16 min of treatment (13–26%). At 34 °C and lower times, AA concentration increased in average 18%. Total carotenoid retention in HHP-treated samples varies from 77 to 98%, being the higher the temperature the lower the retention observed. The concentration of most individual carotenoids remains unchanged, but violaxanthin content was reduced (21–26%) and 9-cis-violaxanthin was increased by about 10%. The AOA was also increased (up to 39%) at some processing conditions. A linear correlation between the TP and AOA was obtained. HHP at 550 MPa combined with moderate temperature (34 °C) at processing times up to 8 min is recommended for the maximum retention of the antioxidant compounds of mango puree.