Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes
The effect of high-intensity ultrasound (HIU), antibrowning agents (C 6 H 8 0 6 & CaCl 2 ), 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...
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| Veröffentlicht in: | Journal of food science and technology 2022-01, Vol.59 (1), p.202-211 |
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| creator | Yildiz, Gulcin Aadil, Rana Muhammad |
| description | The effect of high-intensity ultrasound (HIU), antibrowning agents (C
6
H
8
0
6
& CaCl
2
), 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. |
| doi_str_mv | 10.1007/s13197-021-05001-y |
| format | Article |
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H
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), 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.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-021-05001-y</identifier><identifier>PMID: 35068564</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Antioxidants ; Aroma compounds ; Ascorbic acid ; Bioactive compounds ; Calcium chloride ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cold storage ; Comparative analysis ; Enzymic browning ; Food Science ; Fruits ; Hot water ; Mangoes ; Nutrition ; Off odor ; Original ; Original Article ; Phenols ; Quality management ; Sensory evaluation ; Sensory properties ; Shelf life ; Ultrasonic imaging ; Ultrasound ; Water baths</subject><ispartof>Journal of food science and technology, 2022-01, Vol.59 (1), p.202-211</ispartof><rights>Association of Food Scientists & Technologists (India) 2021</rights><rights>Association of Food Scientists & Technologists (India) 2021.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-5cef7852011ab7d43b31630f547ffb36e71445b6507915b03256cb1e6a744a963</citedby><cites>FETCH-LOGICAL-c474t-5cef7852011ab7d43b31630f547ffb36e71445b6507915b03256cb1e6a744a963</cites><orcidid>0000-0001-6229-7338</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8758826/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8758826/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27903,27904,41467,42536,51298,53770,53772</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35068564$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yildiz, Gulcin</creatorcontrib><creatorcontrib>Aadil, Rana Muhammad</creatorcontrib><title>Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>The effect of high-intensity ultrasound (HIU), antibrowning agents (C
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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.</description><subject>Antioxidants</subject><subject>Aroma compounds</subject><subject>Ascorbic acid</subject><subject>Bioactive compounds</subject><subject>Calcium chloride</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cold storage</subject><subject>Comparative analysis</subject><subject>Enzymic browning</subject><subject>Food Science</subject><subject>Fruits</subject><subject>Hot water</subject><subject>Mangoes</subject><subject>Nutrition</subject><subject>Off odor</subject><subject>Original</subject><subject>Original Article</subject><subject>Phenols</subject><subject>Quality management</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Shelf 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ultrasound treatments to maintain the quality of fresh-cut mangoes</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2022-01-01</date><risdate>2022</risdate><volume>59</volume><issue>1</issue><spage>202</spage><epage>211</epage><pages>202-211</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>The effect of high-intensity ultrasound (HIU), antibrowning agents (C
6
H
8
0
6
& CaCl
2
), 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.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>35068564</pmid><doi>10.1007/s13197-021-05001-y</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0001-6229-7338</orcidid><oa>free_for_read</oa></addata></record> |
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| issn | 0022-1155 0975-8402 |
| language | eng |
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| source | Springer Nature - Complete Springer Journals; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Antioxidants Aroma compounds Ascorbic acid Bioactive compounds Calcium chloride Chemistry Chemistry and Materials Science Chemistry/Food Science Cold storage Comparative analysis Enzymic browning Food Science Fruits Hot water Mangoes Nutrition Off odor Original Original Article Phenols Quality management Sensory evaluation Sensory properties Shelf life Ultrasonic imaging Ultrasound Water baths |
| title | Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes |
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