Quality Changes in Mango Juice Treated by High-Intensity Pulsed Electric Fields Throughout the Storage

B. Salinas-Roca, P. Elez-Martínez, J. Welti-Chanes, O. Martín-Belloso

Research output: Indexed journal article Articlepeer-review

14 Citations (Scopus)

Abstract

The effect of high-intensity pulsed electric fields (HIPEF) processes on Listeria innocua inhibition, physicochemical parameters and activity of oxidative enzymes of mango juice was evaluated to set the optimal HIPEF treatment time. Quality parameters, microbial population and bioactive compounds of HIPEF-treated (35 kV/cm, 1800 μs) and thermally treated (TT) (90 °C, 60 s) mango juices were studied and compared with those non-treated during 75 days of storage at 4 °C. HIPEF treatment for 800 μs ensured 5 log reductions of L. innocua. Polyphenoloxidase (PPO), lipoxygenase (LOX) and peroxidase (POD) residual activities were significantly reduced to 70, 53 and 44%, respectively, at treatment times of 1800 μs. Similar sensory properties compared with fresh mango juice were attained from product treated at 1800 μs. Moreover, fresh mango juice colour (L* = 38.79, h° = 106.57) was preserved after HIPEF treatment throughout storage. Moulds and yeasts and psychrophilic bacteria counts in HIPEF-treated (1800 μs) mango juice remained below 6 log cycles CFU/mL up to 2 months of refrigerated storage. The content of total phenolic compounds in those HIPEF-treated increased from 333 to 683 μg of GAE/mL from day 0 to the end of storage. Hence, the application of HIPEF may be a feasible treatment in order to ensure microbiological stability, high bioactive compound content and fresh-like characteristics of mango juice.

Original languageEnglish
Pages (from-to)1970-1983
Number of pages14
JournalFood and Bioprocess Technology
Volume10
Issue number11
DOIs
Publication statusPublished - 1 Nov 2017
Externally publishedYes

Keywords

  • High-intensity pulsed electric fields
  • L. innocua
  • Mango juice
  • Quality attributes
  • Thermal treatment

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