Comparative analysis of fresh and processed mango (Mangifera indica L, cv. 'Maria') pulps: influence of processing on the volatiles, bioactive compounds and antioxidant activity
| Autor: | Elizabete de Santana Silva, Narendra Narain, Rafael Donizete Dutra Sandes, Heraldo Bispo dos Santos, Maria Terezinha Santos Leite, Murugan Rajan, Tamna Joanan Farias Lima Guedes |
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| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
Antioxidant
DPPH medicine.medical_treatment Pasteurization engineering.material law.invention chemistry.chemical_compound law medicine T1-995 chemical composition TX341-641 Mangifera Food science thermal processing Technology (General) ABTS Nutrition. Foods and food supply Pulp (paper) Microbiological quality chemistry UFLC-DAD engineering additives Gas chromatography–mass spectrometry GC-MS Food Science Biotechnology |
| Zdroj: | Food Science and Technology v.42 2022 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology (2021) Food Science and Technology, Volume: 42, Article number: e54020, Published: 03 FEB 2021 Food Science and Technology, Issue: ahead, Published: 03 FEB 2021 |
| Popis: | The objective of this work was to evaluate the possible modifications due to industrial processing in the volatiles (HS-SPME/GC-MS), bioactive compounds (content total, and phenolic profile by UFLC-DAD) and antioxidant capacity (ABTS, DPPH, FRAP, ORAC) of fresh and processed mango pulp with addition of additives, pasteurized, and pasteurized with additives. The physicochemical characteristics of the samples were evaluated. All parameters were significantly (p≤0.05) affected by processing. According to the PCA analysis, the stability of the samples was influenced by the thermal processing and the work clearly demonstrated the separation between the analyzed samples as a function of the effect of thermal processing. It is concluded that industrial processing, although important for the preservation of useful life and maintenance of the microbiological quality of mango pulp, influence the functional and aromatic properties, causing a significant reduction in the volatile and bioactive compounds, which can negatively influence the acceptance of the processed product by consumers. |
| Databáze: | OpenAIRE |
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