Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes

被引：0
|
作者：
Gulcin Yildiz
Rana Muhammad Aadil
机构：
[1] Igdir University,Faculty of Engineering, Food Engineering Department
[2] National Institute of Food Science and Technology,undefined
[3] University of Agriculture,undefined
来源：
Journal of Food Science and Technology | 2022年 / 59卷
关键词：
Enzymatic browning; Bioactive compounds; High-intensity ultrasound; Mango fruit; Shelf life;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The effect of high-intensity ultrasound (HIU), antibrowning agents (C6H806 & CaCl2), 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.
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页码：202 / 211
页数：9
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