Application of high pressure-assisted infusion treatment to mango pieces: Effect on quality properties
Introduction
Mango (Mangifera indica) is one of the most important tropical fruits in the world and the second most cultivated after banana. Mango is rich in potassium, vitamins A, B1, B2, and C, phenolic and β-carotenoids compounds (Masibo & Qian, 2009; Singh, Singh, Sane, & Nath, 2013), traits that would be attractive to consumers. However, mango shelf life is short because of its high perishability, which hinders its marketability. Generally, mango is processed by thermal treatments, which often affect the quality attributes of the final product (Liu, Wang, Li, Bi, & Liao, 2014; Tedjo, Taiwo, Eshtiaghi, & Knorr, 2002). Therefore, there is a demand to develop processing methods that would deliver safe products while preserving the sensorial and nutritional quality of the fresh fruit. This could enhance the demand for mango-based products.
Osmotic dehydration (OD) has been used as a pretreatment in different preservation methods to obtain partially dehydrated products. Also, it improves nutritional, sensory and functional properties of the food through impregnation of desired solutes such as minerals, vitamins, antioxidants, and natural preservatives (Barrera, Betoret, & Fito, 2004; Rastogi, Raghavarao, Niranjan, & Knorr, 2002). The disadvantage of this process applied as unique method is that it does not guarantee a safe product, due its reduced effect on inactivation of microorganisms. Therefore, another preservation method, such as high-pressure (HP) technology, is required (Pérez-Won et al., 2016)
HP is a processing technology in which food is packed in flexible and airtight packaging and is subjected to high pressure levels (100–900 MPa) in a uniform and a quasi-instantaneous way for a short holding time (<10 min). HP treatments either at room or chill temperature produce the inactivation of viable microorganisms and enzymes with a minimum effect on sensory attributes and nutritional properties of products (Kaushik, Kaur, Rao, & Mishra, 2014). Several authors have studied the application of HP as a pretreatment for OD since it damages the cell wall structure, making the cells more permeable. This effect increases the mass transfer rate during OD and enhances the uptake of compounds such as minerals or vitamins added to the osmotic solution (Nuñez-Mancilla et al., 2011, Nuñez-Mancilla et al., 2013; Pérez-Won et al., 2016; Rastogi & Niranjan, 1998; Verma, Kaushik, & Rao, 2014).
However, the damage on the cell wall structure could be a disadvantage to the product texture since it induces a softening of its structure could result in an undesirable trait for the consumer. The addition of calcium salts to the osmotic solution would be an interesting alternative to preserve the texture of the fruit (Mauro et al., 2016; Norton & Sun, 2008). Calcium present in the solution interacts with the cell-matrix of the plant, forming bonds between pectin and other compounds of the cell wall, which could modify the structural response (Gras, Vidal, Betoret, Chiralt, & Fito, 2003). From the nutritional point of view, the addition of calcium salts could in turn become an additional source of this mineral, which would help to alleviate one of the limitations of lactose-intolerant consumers.
Little information is available on the use of high pressure-assisted infusion in fruit or vegetable products. In the present work, we have studied the high pressure-assisted infusion treatment in mango cubes to obtain a safe and fortified product, conserved in a hypertonic solution of sorbitol and calcium lactate. Therefore, the aim of this work was to evaluate the effect of the process factors (sorbitol and calcium lactate concentrations and pressure level) on different quality properties (physicochemical and chromatic parameters, enzyme activity, mechanical properties, and endogenous microbiota) in mango cubes.
Section snippets
Raw sample
Mangos (Mangiferaindica cv Keitt) were provided from Tropical Crops Experimental Station INTA Yuto (Jujuy, Argentina). Fruits with similar firmness were selected to complete a homogenous group and stored at 10 °C until further processing.
Sample preparation
Mangos were washed with cold water containing 100 mg/L of HClO for 2 min. After that, they were peeled and cut into cubes (15 mm × 15 mm × 15 mm) using a system of sharp stainless steel knives. Subsequently, mango cubes were dipped into an aqueous solution
Analysis of the physicochemical parameters
During infusion processing, WR is a consequence of the WL and SG. In the present work, WR was related to the behavior of the WL, since the water diffusion was higher than solids diffusion. This phenomenon is due to the selective permeability of the cell membrane that allows the diffusion of the small molecules as the water but restricts the diffusion of the big molecules as the sugar, which reduces the diffusion of the solids through of the cell tissues (Silva, Fernandes, & Mauro, 2014).
Conclusion
Result showed that the high pressure assisted-infusion treatment could be an interesting alternative to preserve the fresh-like quality of mango. Both the application of high- pressures and the use of hypertonic solutions did not only improve the mass transfer during the infusion process but also the incorporation of the calcium salt prevented an excessive solids gain, which would avoid an undesirable flavor in the mango cubes. The synergistic effect of the pressure level and calcium salt
Acknowledgments
This study was funded by grants (PNAIyVA 1130033 and 1130042) of the Instituto Nacional de Tecnología Agropecuaria (INTA) of Argentina. We thank Claudio Sanow and Ana Maria Sancho of the National Institute of Agricultural Technology (INTA), for their assistance with the persimmon purée preparation and processing and statistical analysis.
Author statement
Perdomo Carolina: methodology, Investigation. Vaudagna Sergio: Validation, Funding acquisition, Project administration, Writing - Review & Editing, Funding acquisition Cap Mariana: Methodology, Writing - Review & Editing Rodriguez Anabel: Investigation, Resources, Visualization, Validation, Project administration, Writing - Original Draft.
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2023, Current Opinion in Food ScienceEffect of the high-pressure assisted-infusion processing on nutritional and antioxidant properties of mango cubes
2021, Innovative Food Science and Emerging TechnologiesCitation Excerpt :Among the most popular processed mango products are dried, puree, juice, jam, concentrated juice, chutney, among others. These products are thermal-processed, which affect the sensory and nutritional properties of the final product (Liu, Wang, Li, Bi, & Liao, 2014; Perdomo Lamilla, Vaudagna, Cap, & Rodriguez, 2020). Therefore, there is an increasing interest in the use of technologies that preserve natural properties of fresh mango as an alternative to conventional ones.