Application of high pressure-assisted infusion treatment to mango pieces: Effect on quality properties

Abstract

The aim of this study was to evaluate the effect of the high pressure-assisted infusion treatment on the quality properties of mango cubes. Factors studied were: sorbitol concentration (20°Brix, 40°Brix, 60°Brix), calcium lactate concentration (0%w/w, 1%w/w, 2% w/w) and pressure level (0.1 MPa, 300 MPa, 600 MPa). Results showed that process factors not only improved the mass transfer during the infusion process but also the solid gain was restricted by the incorporation of the calcium salt. The synergetic effect of pressure level and the addition of calcium salt preserved the mechanical properties. The tonality and chromaticity parameters of mango cubes were preserved by the antagonistic effect of the pressure level and sorbitol concentration. All microbiological counts were below the detection level. The most effective process was 600 MPa-60°Brix-2% w/w since it produced an 81.9% of inactivation of the polyphenol oxidase enzyme, which will allow preserving the final product. Industrial relevance: The sensory and nutritional properties of fruit-based products are the main factor, determining the acceptance by consumers. During processing, these properties can be affected by different process factors, so there is a great interest in developing new processing methods that would enable the preservation of the quality properties of the fresh fruit. The present study showed that the application of the high pressure-assisted infusion process could be a promising alternative to preserve the quality of mango cubes. Therefore, based on the results, criteria for commercial production of high-quality mango cubes conserved in a sorbitol solution with adequate safety requirements could be established.