European Food Research and Technology

, Volume 236, Issue 1, pp 155–163 | Cite as

Beta-carotene isomerisation in mango puree as influenced by thermal processing and high-pressure homogenisation

  • Lien Lemmens
  • Emmanuel S. Tchuenche
  • Ann M. Van Loey
  • Marc E. Hendrickx
Original Paper


The present study describes a case study on mango puree, in which focus is given to the effect of thermal processing (100–130 °C, 0–80 min) and high-pressure homogenisation (0–1300 bar) on the isomerisation of β-carotene. Both unit operations are of relevance for the production of mango puree. β-Carotene is an essential micronutrient which is present in a high amount in most mango cultivars, and it is important for human health due to its antioxidant and provitamin A capacity. It is known that these health-related properties of β-carotene are negatively affected by the conversion to cis-isomers. The results have shown that during high-pressure homogenisation of mango puree, β-carotene isomerisation was negligible. During thermal processing, on the other hand, an increase in β-carotene cis-isomer formation with increasing treatment intensity could be observed, although high temperatures and/or long treatment times were required to observe clear additional isomer formation. From a kinetic point of view, a fractional conversion model could be used to model the all-trans-β-carotene isomerisation in mango puree in the temperature and time range studied. In general, it can be concluded that a high percentage of β-carotene is present as cis-isomers in raw mango puree. Furthermore, only intense thermal processing of mango puree leads to the formation of additional cis-isomers in relevant amounts.


β-carotene High-pressure homogenisation Isomerisation Kinetics Mango puree Thermal processing 



This research was financially supported by the Research Fund KU Leuven.


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Copyright information

© Springer-Verlag Berlin Heidelberg 2012

Authors and Affiliations

  • Lien Lemmens
    • 1
  • Emmanuel S. Tchuenche
    • 1
  • Ann M. Van Loey
    • 1
  • Marc E. Hendrickx
    • 1
  1. 1.Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S)KU LeuvenLeuvenBelgium

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