Tags

Type your tag names separated by a space and hit enter

Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage.
Food Sci Technol Int 2018; 24(1):15-34FS

Abstract

Storage stability and shelf-life of mango pulp packed in three different packaging films and processed using an optimized thermal-assisted high pressure processing treatment 'HPP' (600 MPa/52 ℃/10 min) was analyzed during refrigerated (5 ℃) and accelerated (37 ℃) storage and compared with the conventional thermal treatment 'TT' (0.1 MPa/95 ℃/15 min). After processing, HPP resulted in relatively lower total color difference (3.5), retained higher ascorbic acid (95%), total phenolics (106%), total flavonoids content (118%) in mango pulp compared to TT, with values of 5.0, 62, 83, 73%, respectively. However, HPP led to ∼50% enzymes inactivation (pectin methylesterase, polyphenol oxidase, peroxidase) in comparison to >90% obtained during TT. Both HPP and TT resulted in > 5 log10 units reduction of the studied microorganisms to give a safe product. In contrast to the refrigerated storage, quality changes under accelerated conditions were found to be considerably rapid and dependent on packaging material irrespective of the method of processing. Shelf-life under refrigeration was limited by microbial growth and sensory quality; whereas, browning restricted the shelf-life during accelerated storage. HPP in aluminum-based retort pouch was adjudged superior processing -packaging combination for maximizing the shelf-life of mango pulp to 120 and 58 days during refrigerated and accelerated storage, respectively. In comparison, TT led to higher quality changes upon processing than HPP and resulted in shelf-life of 110 and 58 days under the same packaging and storage conditions, respectively.

Authors+Show Affiliations

Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India.Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India.Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28835121

Citation

Kaushik, Neelima, et al. "Comparative Analysis of Thermal-assisted High Pressure and Thermally Processed Mango Pulp: Influence of Processing, Packaging, and Storage." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 24, no. 1, 2018, pp. 15-34.
Kaushik N, Rao PS, Mishra HN. Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage. Food Sci Technol Int. 2018;24(1):15-34.
Kaushik, N., Rao, P. S., & Mishra, H. N. (2018). Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 24(1), pp. 15-34. doi:10.1177/1082013217724578.
Kaushik N, Rao PS, Mishra HN. Comparative Analysis of Thermal-assisted High Pressure and Thermally Processed Mango Pulp: Influence of Processing, Packaging, and Storage. Food Sci Technol Int. 2018;24(1):15-34. PubMed PMID: 28835121.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage. AU - Kaushik,Neelima, AU - Rao,P Srinivasa, AU - Mishra,H N, Y1 - 2017/08/23/ PY - 2017/8/25/pubmed PY - 2018/7/20/medline PY - 2017/8/25/entrez KW - Fruit KW - enzymes KW - microorganisms KW - sensory analysis KW - shelf-life SP - 15 EP - 34 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 24 IS - 1 N2 - Storage stability and shelf-life of mango pulp packed in three different packaging films and processed using an optimized thermal-assisted high pressure processing treatment 'HPP' (600 MPa/52 ℃/10 min) was analyzed during refrigerated (5 ℃) and accelerated (37 ℃) storage and compared with the conventional thermal treatment 'TT' (0.1 MPa/95 ℃/15 min). After processing, HPP resulted in relatively lower total color difference (3.5), retained higher ascorbic acid (95%), total phenolics (106%), total flavonoids content (118%) in mango pulp compared to TT, with values of 5.0, 62, 83, 73%, respectively. However, HPP led to ∼50% enzymes inactivation (pectin methylesterase, polyphenol oxidase, peroxidase) in comparison to >90% obtained during TT. Both HPP and TT resulted in > 5 log10 units reduction of the studied microorganisms to give a safe product. In contrast to the refrigerated storage, quality changes under accelerated conditions were found to be considerably rapid and dependent on packaging material irrespective of the method of processing. Shelf-life under refrigeration was limited by microbial growth and sensory quality; whereas, browning restricted the shelf-life during accelerated storage. HPP in aluminum-based retort pouch was adjudged superior processing -packaging combination for maximizing the shelf-life of mango pulp to 120 and 58 days during refrigerated and accelerated storage, respectively. In comparison, TT led to higher quality changes upon processing than HPP and resulted in shelf-life of 110 and 58 days under the same packaging and storage conditions, respectively. SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/28835121/Comparative_analysis_of_thermal_assisted_high_pressure_and_thermally_processed_mango_pulp:_Influence_of_processing_packaging_and_storage_ L2 - http://journals.sagepub.com/doi/full/10.1177/1082013217724578?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -