Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties

Yi Liu; Shuhang Chen; Yunfeng Pu; Aliyu Idris Muhammad; Miaojia Hang; Donghong Liu; Tian Ye

doi:10.1016/j.foodchem.2019.02.059

Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties

Food Chem. 2019 Jul 15:286:576-583. doi: 10.1016/j.foodchem.2019.02.059. Epub 2019 Feb 21.

Authors

Yi Liu¹, Shuhang Chen², Yunfeng Pu³, Aliyu Idris Muhammad⁴, Miaojia Hang⁵, Donghong Liu⁶, Tian Ye⁷

Affiliations

¹ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China. Electronic address: 21713045@zju.edu.cn.
² College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
³ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China; College of Life Sciences, Tarim University, Alar, Xinjiang, China. Electronic address: yfpy@zju.edu.cn.
⁴ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China; Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University, Kano, Nigeria. Electronic address: aimuhammad.age@buk.edu.ng.
⁵ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China. Electronic address: hangmiaojia@zju.edu.cn.
⁶ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, China. Electronic address: dhliu@zju.edu.cn.
⁷ Hong Sheng Beverage Group Co., Ltd, Hangzhou, China. Electronic address: tian.ye@h-shgroup.com.

PMID: 30827649
DOI: 10.1016/j.foodchem.2019.02.059

Abstract

Sensory and nutritional properties of mango pulp thawed by different ultrasound intensities and temperatures were studied. Compared to water immersion thawing, a thawing time reduction of 16-64% (p < 0.05) and more phenolic acids contents (gallic, hydroxybenzoic, and caffeic acid) were observed after ultrasonic thawing. The sensory evaluation revealed texture and aroma deterioration at higher ultrasonic intensities (4 °C:0.074 W/mL; 25 °C:0.123 W/mL) due to increase in viscosity and some volatile compounds in the mango pulp. Ultrasonic thawing treatment at 25 °C reduced thawing time by 51-73% compared to that at 4 °C. Mango pulp processed at 25 °C exhibited better sensory quality and retained 26.5-58.5% more total phenol and 8.7-11.0% more total carotenoid contents. In short, higher ultrasonic intensities (0.074-0.123 W/mL) at a temperature of 25 °C contributed to better thawing efficiency and nutritional quality. The results demonstrated that ultrasound processing at optimized conditions could serve as a potential alternative to conventional thawing processing of mango pulp.

Keywords: Mango pulp; Nutritional properties; Sensory properties; Ultrasonic thawing; Volatile compounds.

MeSH terms

Carotenoids / analysis
Color
Food Technology / methods*
Gas Chromatography-Mass Spectrometry
Humans
Hydroxybenzoates / analysis
Mangifera / chemistry*
Nutritive Value*
Phenols / analysis
Taste
Temperature
Time Factors
Ultrasonics / methods
Volatile Organic Compounds / analysis

Substances

Hydroxybenzoates
Phenols
Volatile Organic Compounds
Carotenoids
phenolic acid