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Effects of High-Pressure Processing with or without Blanching on the Antioxidant and Physicochemical Properties of Mango Pulp

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Abstract

The effects of high-pressure processing (HPP 300 MPa/15 min, 400 MPa/5 min, 500 MPa/2.5 min, and 600 MPa/1 min) and high-temperature/short-time processing (HTST 110 °C/8.6 s), with or without blanching, on mango pulp were comparatively evaluated in terms of the antioxidant compounds, antioxidant capacity, sugars, and color. Blanching treatment significantly increased the total phenol content and the antioxidant capacity of mango pulp, but did not change the levels of L-ascorbic acid, carotenoids, sugars, and visual color (total color difference, △E < 2.00). Both HPP and HTST treatments significantly increased the total phenol content and antioxidant capacity of un-blanched mango pulp, but no significant changes occurred in the blanched mango pulp. HPP did not affect the levels of L-ascorbic acid, carotenoids, and sugars in mango pulp regardless of blanching. However, HTST significantly decreased the fructose and glucose levels, as well as induced the isomerization of β-carotene, with the increase in 13-cis-β-carotene accompanied by the decrease in all-trans-β-carotene. Moreover, HPP-treated mango pulp consistently showed lower △E values than those HTST-treated samples, regardless of blanching.

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Acknowledgments

This work was supported by the 863 High-Tech Plan of China (No. 2011AA100801), the National Natural Science Foundation of China (no. 31501498), the Natural Science Foundation of Hubei Province (no. 2015CFB390), and Project No. 2014XJ022 of the Chinese Universities Scientific Fund. We also appreciate the assistance of the Hainan FangYe Agro-Products Processing Co., Ltd., in collecting the mango fruits.

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, People’s Republic of China

    Fengxia Liu

  2. College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua East Road, Haidian District, Beijing, 100083, People’s Republic of China

    Fengxia Liu, Xiaojun Liao & Yongtao Wang

  3. Beijing Advanced Innovation Center for Food Nutrition and Human Health, No. 17, Qinghua East Road, Haidian District, Beijing, 100083, People’s Republic of China

    Xiaojun Liao

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  1. Fengxia Liu
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  2. Xiaojun Liao
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Correspondence to Yongtao Wang.

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Liu, F., Liao, X. & Wang, Y. Effects of High-Pressure Processing with or without Blanching on the Antioxidant and Physicochemical Properties of Mango Pulp. Food Bioprocess Technol 9, 1306–1316 (2016). https://doi.org/10.1007/s11947-016-1718-x

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