Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes

Gulcin Yildiz; Rana Muhammad Aadil

doi:10.1007/s13197-021-05001-y

Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes

J Food Sci Technol. 2022 Jan;59(1):202-211. doi: 10.1007/s13197-021-05001-y. Epub 2021 Feb 5.

Authors

Gulcin Yildiz¹, Rana Muhammad Aadil²

Affiliations

¹ Faculty of Engineering, Food Engineering Department, Igdir University, Iğdır, 76000 Turkey.
² National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000 Pakistan.

Abstract

The effect of high-intensity ultrasound (HIU), antibrowning agents (C₆H₈0₆ & CaCl₂), and hot water bath (65 °C) treatments on the prevention of enzymatic browning and 2 weeks shelf-life study of fresh-cut mango fruit slices were evaluated. Results showed that HIU treated mangoes have the lowest PPO activity ranging from 76.17 U/mL to 134.12 U/mL, while improved sensorial properties including decay and off-odor, and enhanced bioactive compounds (ascorbic acid, antioxidant capacity and total phenolics) during storage (4 °C). It is stated that HIU treatment as a promising alternative to replace chemical and/or physical methods to prolong the shelf-life and pursue the quality properties in mango fruit during cold storage.

Keywords: Bioactive compounds; Enzymatic browning; High-intensity ultrasound; Mango fruit; Shelf life.