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Effect of High Hydrostatic Pressure and Temperature on Enzymatic Activity and Quality Attributes in Mango Puree Varieties (cv. Tommy Atkins and Manila)

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Abstract

Pectinmethylesterase (PME), peroxidase (POD), and polyphenoloxidase (PPO) residual activities (RAs) and physicochemical parameters (pH, total soluble solids (TSS), water activity (aw), viscosity and color) of Tommy Atkins and Manila mango purees (MPs) were evaluated after high hydrostatic pressure (HHP) treatments at 400–550 MPa/0–16 min/34 and 59 °C. HHP treatment applied at 59 °C induced higher enzyme inactivation levels than the treatment applied at 34 °C in both MPs. The lowest RA of PME (26.9–38.6%) and POD (44.7–53%) was achieved in Manila MP treated at 450 MPa/8–16 min/59 °C and 550 MPa/4–16 min/59 °C, respectively. Otherwise, Tommy Atkins puree pressurized at 550 MPa/8–16 min/59 °C had the lowest PPO RA (28.4–34%). A slight decrease in pH and TSS values of both HHP-processed MPs at 34 and 59 °C was observed, whereas the aw remained constant after processing. The viscosity of MPs tended to augment up to 2.1 times due to the application of HHP. No significant changes were observed in color parameters of Tommy Atkins MP, except at 550 MPa and 59 °C where higher yellow index (YI) (122.4 ± 3.3) and lower L* (37.3 ± 5.3) were obtained compared to the untreated MP. HHP caused an increase in L* values in Manila MP, whereas no clear trend was observed in YI. HHP processing at 550 MPa combined with mild temperature (59 °C) during 8 min could be a feasible treatment to reduce enzymatic activity and preserve fresh-like quality attributes in MP.

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Abbreviations

PME:

Pectinmethylesterase

POD:

Peroxidase

PPO:

Polyphenoloxidase

RA:

Residual activity

TSS:

Total soluble solids

a w :

Water activity

MP:

Mango puree

HHP:

High hydrostatic pressure

YI:

Yellow index

CUT:

Come-up time

°Bx:

Brix degree

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Funding

This study received financial support from Tecnologico de Monterrey (Research Chair Founds CAT 200 and CDB081).

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Authors and Affiliations

  1. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, 64849, Monterrey, Mexico

    M. Morales-de la Peña, Z. Escobedo-Avellaneda, O. Martín-Belloso & J. Welti-Chanes

  2. Department of Food Technology - Agrotecnio Center, University of Lleida, Rovira Roure 191, 25198, Lleida, Spain

    B. Salinas-Roca & O. Martín-Belloso

Authors
  1. M. Morales-de la Peña
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  2. B. Salinas-Roca
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  3. Z. Escobedo-Avellaneda
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  4. O. Martín-Belloso
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  5. J. Welti-Chanes
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Correspondence to J. Welti-Chanes.

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Morales-de la Peña, M., Salinas-Roca, B., Escobedo-Avellaneda, Z. et al. Effect of High Hydrostatic Pressure and Temperature on Enzymatic Activity and Quality Attributes in Mango Puree Varieties (cv. Tommy Atkins and Manila). Food Bioprocess Technol 11, 1211–1221 (2018). https://doi.org/10.1007/s11947-018-2090-9

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  • DOI: https://doi.org/10.1007/s11947-018-2090-9

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